"What I want to do during 2011."
It's the year of the year that we welcome every year, but there are many middle roads ...
Oh, yes.
The time passed with my wife's "Monjayaki, I've never eaten" and "Neverely."
Well, let's go on with you this year.
Monjayaki.
We compete for taste and taste in various places in downtown Tokyo, but let's head to Tsukishima, where many specialty shops are lined up.
Nishinakadori Shopping Street in Tsukishima, Chuo-ku is commonly known as Monja Street.
Going up the 7th entrance at Tsukishima Station on the Tokyo Metro Yurakucho Line, the store is already on the way.
On the east side of the street is Tsukishima Monja Promotion Association, where you can get a guide map of Monjaya.
From the subway ticket gate, people who are willing to eat will aim for their respective stores, so it is interesting to follow them.
We chose the store because of the atmosphere that would teach the store preparation and even beginners carefully.
"I'm eating for the first time ..." and "I'm okay," said the husband's gentle voice.
Hold your hand to confirm that the temperature of the iron plate has become sufficiently hot, and cut it small with two spans while frying ingredients centered on Shaba and cabbage.
When it becomes soft, make a bank with ingredients and pour half the sauce.
Once the bank is sticky, add the remaining sauce and season with the sauce.
Break the bank and spread it over the entire iron plate.
Attach it quickly and carry it to your mouth while holding it with a small spat that eats monja called "peeling".
"Monja has a thin taste, so it changes to any taste," said the owner.
It takes seafood and meat into simple food only.
My wife said the rice cake is good.
I ate Hafu because the curry taste was interesting.
Monja evolved from children's snacks to food that can withstand the taste of adults.
What kind of growth do you expect from now on?
