When I was invited by cherry blossoms and hanging around Ginza, I found this guide in front of the Tachikawa Ginza Showroom at 8-chome. I can't miss it because I like Edo. Immediately go to the underground venue. The walls of Mikawa-ya's Japanese shop curtain are surrounded by pictures of delicious dishes and recipes. A picture of the food on the table in the center. There's a copy of the recipe next to it. "Please feel free." I was so happy that everyone had it.
This time, it is an exhibition that selects representative dishes from "100 selections of Edo cuisine". Hiroshi Fukuda, the owner of the "Nabe family" famous for Edo cuisine, and Tomiko Shimazaki of Women's Nutrition University reproduce the dish, and the photo is a luxurious version of the cooking book named Yoshikatsu Saeki, a leading expert in cooking photography.
Speaking of Edo's cooking books, "Edo fashion / cooking street" (published in 1822) written by Yoshishiro Kuriyama, the fourth generation of that "Yaozen" is well known, but by the beginning of the Tenmei period, Junichirou Tanizaki said that "Tofu Hyakuchin" (1782), which is said to have prototyped everything, was published in 1782. Under the willow, one after another, such as "Sea Bream Hyakuchin", "Yuzu Hyachin", "Daikon Hyachin", etc. Among them, the most popular is the "Manho Cooking Secret Box", also known as "Egg Hyachin". In the Kyowa era, there was also the "Famous Rice Class" (1802, 1802). And at the peak of the culture and Bunsei period. This "100 selections of Edo cuisine" is a reproduction of a selection of those cooking books, but according to the book's guide, "Invention of how to make it so that the technology at that time can be faithfully reproduced and applied to modern life And commentary ". I'm "Iwaishi Tofu" (tofu made with mortars and quail meat hit with bones into bowls) and "Rele (Koori) Tofu" (tofu wrapped in agar and chilled). I'm attracted to kneaded spices and vinegar soy sauce or black honey.
It will be delicious just by looking at the recipe. According to Mr. Nobuo Harada's `` Edo food culture '', dishes are ranked in cooking and are divided into six grades: `` ordinary goods '' `` customs goods '' `` fine goods '' `` strange goods '' `` magic goods '' `` magic goods '' `` exquisite '' . The playfulness is quite fashionable. By the way, these two are "weird goods".
It is an exhibition that reminds me that "the starting point of today's food was Edo."
Mikawa-ya is also planning lectures on the theme of "learning Edo" and is working to spread Edo cuisine. The shop that has walked with Edo, which was founded in the Genroku era, seems to have inherited the "DNA of Edo". This cooking book "100 selections of Edo cuisine" can be purchased at a special price at Mikawaya. For inquiries, please contact Mr. Mikawaya. TEL3248-0528 FAX3248-0530
"Edo Cuisine This and That Exhibition" Tachikawa Ginza Showroom (Ginza Street) B1 Until April 16
Ginza 8-8-18 Ginza, "Ginza Mikawaya" TEL 3571-013
