Wednesday, September 9 10:00-12:00 Tour participants 10 tourist association 1 correspondent 2 total 13 people
Kiya (knife) → Nihonbashi Kaishin (Tsukudani) → Bunmeido Nihonbashi Store (Castella) → Shigeru Kami (Hanpan, Kamaboko)
After receiving a fun and meaningful explanation, we had a tour of the inside of the store and had souvenirs, and toured the Nihonbashi area, lined with long-established large stores that continued from the Edo period to the beginning of the Showa era as Japan's first fish market.
Kubei Hayashi, the first Kiya Honke, was a medicinal dealer for the Toyotomi family, but the younger brother of Ieyasu's invitation, descended to Edo and opened a shop in Honmachi 2-chome.
Since the Osaka store was divided into two, the forest with the last name was divided into two and called "Kiya".
The difference between Kanto and Kansai kitchen knives in Tokyo has a round part in front of the blade.
In Kansai, the part in front of the blade is cornered.
How to sharpen kitchen knives
Use a commercially available cleanser to polish it.
The angle of the kitchen knife against the whetstone should be sharpened while keeping the same angle until the end.
※ The chrome stainless steel key ring with a picture of "Edo Nihonbashi", which was created to commemorate the 200th anniversary of its founding in 1792, is still gaining popularity among customers, so we still create the same one and distribute it to customers. We also received it.
About 400 years ago, the beginning of Kaishin was dedicated to the palace with the specialty of Ise and Kuwana.
120 years ago, he opened a store in Tokyo with goodwill, and since then he has preserved the taste without mass production, and still cooks Tsukudani every day at the factory behind the main store. Except for the stirrer, it is manual work.
I visited the clam Tsukudani factory.
The tasting of hot clams boiled in soup stock was very delicious.
Only the participants discounted the products of your shop by 2 discounts, and I bought a lot of expensive Tsukudani.
Nihonbashi Bunmeido
The birthplace of Castella is the Iberian Peninsula, Spain.
In 1571, a Portuguese ship entered Nagasaki as a place of trade.
In 1592, Toan Murayama presented castella to Hideyoshi at Hizen Nagoya.
After watching the explanation of the castella manufacturing process in the video, we received delicious castella and tea.
Shigeru Kami
In 1596, Ieyasu Tokugawa opened a fish market in Nihonbashi, and the Muromachi area prospered as a fish shore.
The first was Kanzaki Yachoemon, and later became Saburo Shigeru again, and the owner named Shigesa Daidai.
From the Meiji era, he took Kanzakiya's "God" and Shigeru Saburo Shigeru's "Shigeru" and called himself "Kanmo".
"Half-pen," ...
Shark fins are said to be three bales, and during the Edo period it was one of Nagasaki Trading's export seafood and was an important export source of Edo shogunate.
The sharks after taking the "fin" were traded in a large number of fish markets in Nihonbashi, and the beginning was made by Kamabokoya using the manufacturing method of "Shinjo".
The half of Shigeru Kami is still made of shark body and yam.
It is manufactured underground in the store.
It seems that he paid "Okamaboko" only for the throne of Emperor Meiji, Emperor Taisho and Emperor Showa.
We had a taste of kamaboko.
"Oden" in the bag I bought as a souvenir was very delicious because it contains eight kinds of seeds.
The above photo shows "Okami" which supports a long-established store.
While talking to us, he taught us the importance of care and attention.
When he married himself, he worked on the spot.
The fact that such a person welcomes us at your store reminds us of the importance of the connection between people who are lost, as well as the feeling of buying Kamaboko in a long-established store.
This course is scheduled again on October 7 (Wednesday).
We are still accepting it. Please join us.
