Chuo-ku Tourism Association correspondent blog

The rosemary sea is a memory of "gifts and I enjoy myself".

　

Just a year has passed since the opening of the antenna shop in Toyama Prefecture, Nihonbashi Toyamakan.

I would like to introduce Mr. Kko of Rosmari Food Lipo Corps, a shop that he visited with his mother the other day, Nihonbashi Toyamakan.

We talked to Mr. Asano, sub-manager of Nihonbashi Toyamakan.

This time, I would like to introduce 2 items.

Umekama "Konbumaki Kamaboko"

Kamaboko kelp roll with a whirlpool unique to Toyama.

A delicious form of fresh seafood wrapped in history and skill.

Toyama's specialty kelp-maki Kamaboko is not a plated kamaboko, which is often seen, but is steamed by spreading kelp and stretching surimi.

In addition, in Toyama, there are some major, bright red and blue-colored surimi thinly stretched, and red and blue rolls rolled up with that skin, and crafted kamaboko for celebration.

It seems to be a New Year's New Year's dish, but Kamaboko is also indispensable for the celebration of Toyama.

The custom of cutting a crafted kamaboko after a feast and dividing it into a neighboring neighborhood is a culture unique to Toyama.

・・・ Rosmari food lipo corps, Kko's "Konbu Maki Kamaboko" food lipo.

"It's very chewy. The wrapped kelp is also thick and has a very deep taste.

　　The balance of kelp and kamaboko was good and delicious. I want to eat again."

　

Toyama Kakiyama "Shirobi Journey"

A clear white body, pale pink legs and tails, and white shrimp that grow only deep in the sea of Toyama Bay.

It is called "the gem of Toyama Bay".

The rice mariage of Toyama's rice, where the white shrimp and delicious water springs out.

It is a rice cracker with rich flavor.

It's very famous as a souvenir from Toyama right now. It seems that it is sold quite well in Toyama Prefecture.

・・・ Here, the regular food lipo show by the rozumari food lipo corps.

　"The taste of the slightly sweet white shrimp was delicious." Mr. Ikura.

　"It was sweet, crisp and easy to eat." Mr. S branch.

　"The sweetness of white shrimp and the scent of the shore create exquisite harmony." Mr. Tsan, 3.

　"The flavor of white shrimp spreads in your mouth." Mr. F River.

　"The secret of 'light taste' and health-conscious sweets." O.

　"The slight salt of the rice cracker and the sweetness of the white shrimp were the best match and delicious." Mr. S Yama.

　"The gentle sweetness of white shrimp spread in my mouth and it was delicious." Mr. F Yu.

　"It's chewy and light. The scent of white shrimp is effective." Mr. Kko.

　"When you open the bag, it smells fragrant white shrimp and moderately salty." Mr. T. 2.

　"The salt content is modest and the flavor of white shrimp leaves behind." Mr. Si.

　

・・・ Introducing delicious Toyama specialty products will continue. I'm looking forward to it.

　

Nihonbashi Toyamakan

1-2-6 Nihonbashi Daiei Building 1F

It is a 1-minute walk from Exit B5 of Mitsukoshimae Station on the Tokyo Metro Ginza Line and Hanzomon Line.

It is next to the new building of Mitsukoshi Nihonbashi Main Store.

Representative: 03-6262-2723

Shop floor 03-3516-3020

Japanese restaurant 03-3516-3011

Business hours Shop floor from 10:30 to 19:30

　　　　　　Japanese restaurant 11:30-14:30

　　　　　　　　　　　　　　　From 17:00 to 22:30 (Sun./holiday to 21:00)

　　　　　　Bar lounge 11:00-21:00

Click here for the homepage of Nihonbashi Toyamakan.

⇒　http://toyamakan.jp/

 

 

If you live in eastern Japan, you probably know Amanoya's Kabuki fried.

If you look at the back of this individual package, you can see that

It says, "This rice cracker has a round shape and a square shape."

　

It is said that Kabuki fried dough designed with round or square Kabuki regular patterns. It seems that it began to fry softly with the times, and the pattern became invisible. The square attached to the individual package is one of Kabuki's regular crests, and is called "Mimasu".

　

　

On the other hand, this is "Sodegaura Naka" of the long-established Shiose Sohonke in Akashi-cho, Chuo-ku, famous for buns.

In the middle of Sodegaura, it is unusual, and the skin in the middle and anko are separate. When you eat it, you can combine it with excitement and enjoy a crispy texture. It is said that it was devised by Danjuro Ichikawa, the ninth generation of the Meiji era, and is also known as "Danjuro Naka". The package "Sansho" is a regular crest of the Danjuro Ichikawa family.

　

Speaking of the ninth generation Danjuro, Kabuki actor in an article I wrote in February through the Booklet of 1932. This booklet, whose cover is designed with a regular crest of "Sansho", is from the 9th generation Danjuro 30th anniversary exhibition at Kabukiza in 1932.

1932. This year seems to have been a turning point for the Ichikawa Soke family. This is the year when the birth of the Danjuro Ichikawa family was elucidated by Sansho Ichikawa at that time (Sansho, the name of the 10th generation Danjuro after his death).

　

The booklet contains the origin of the Danjuro family. It is Koshu's theory that Danjuro's ancestors were samurai who served under the Takeda family in the Warring States period.

　

There are still various theories about the origin of the Danjuro Ichikawa family. The Koshu theory seems to have existed for a long time, but it was in 1932 that a family tree supporting it was discovered.

　

The birthplace of Danjuro Ichikawa is Ichikawa Misato-cho, Yamanashi Prefecture. I learned that there is Kabuki Bunka Park there, and when I visited Yamanashi Prefecture for cherry blossom viewing in April, I stopped by.

Kabuki Bunka Park is located on a hill with a wonderful view overlooking the Kofu Basin, and during the Warring States period, there was the castle of Shinryu Ichijo (the younger brother of Shingen), who was the lord of the Takeda family. The ancestors of the Danjuro family seem to have been taken up by this man.

　

In this park, there is a museum and a memorial to Ichikawa Danjuro departures. In the 1980s, this monument was built when Ebizo at the time named the 12th generation Danjuro. It seems that the wish of the teens and eleventh generation Danjuro, who could not fulfill all the time, was fulfilled at this time.

If you combine the contents of the booklet in 1932 with the information obtained at the museum, the Koshu theory up to the first Danjuro was described.

　

The ancestors of the Ichikawa family were Juro Horikoshi, a samurai of the Kai Kunitakeda family.

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He gained martial arts in the battle of Mimase Pass, and was given a place of knowledge near the castle of Shinryu Ichijo.

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After the fall of the Takeda family, he relied on Acalanatha, which the clan worshiped, to seek salvation from Narita Fudoson, and moved to Hataya-mura, Hanyu-gun, Shimousa-kuni (near Naritasan) to become a peasant.

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His grandson went to Edo and lived in Izumi-cho (now near Ningyocho, Chuo-ku) and claimed to be Juzo Hataya.

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Juzo made a man, and the child was named Ebizo.

↓

Nakamura-za and Ichimura-za were located in the neighboring town of Izumi-cho, so he began to immerse himself in the play and became an actor named Dan Ichikawa.

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He founded the acting style of "Arashi", which shows using exaggerated expressions such as kumatori and mie, changed his name to Danjuro, and became a leader in Edo Kabuki.

　

That's the flow, but what was interesting here was the explanation board that describes the regular crest of "Sansho". There seems to be various theories about Sansho's regular crest.

　

In the 1932 booklet, we have published this report.

"When the first Danjuro worked for Fuwa Shozaemon, the regular crest was changed to Sansho when he used costumes sewn with lightning and Sansho."

It says that it is different, but the explanation board of the park says.

The Sansho's crest is designed with three large, medium, and small "masu" nested in.

　The middle basin is ... one sho of "Kyomasu" (1 sho of rice = 10 go),

　The small masu is a 5-go Kyomasu (half-masu), a masu.

　The large masu is the Shingen masu, which is worth 3 square meters.

That's right.

　

It is an explanation that when the Shingen Masu, also known as Sansho Masu or Koshu Masu, is combined with the two Kyo Masu, it becomes a beautiful "Sansho" crest. It is said that this confirms that the origin of Danjuro was Koshu.

　

In addition,

"Because the square of the Sansho family crest resembles the word Danjuro Dan."

"I was more and more prospered (Masu Masumasu Hansho)."
It's written in various ways, and even if you look for it online, you can find it.

"Derived from the name of the battle of Mimase Pass, where Danjuro's ancestors achieved martial arts"

That's what I mean.

"I went to Mt. Narita because Shingen worshiped Acalanatha."

"The roughness of the storm was born from the Koshu dialect."

"The name of Ebizo was born when Takeda's red armor resembles a shrimp with red shells."

And Danjuro Roman, which is related to Prince Shingen, appears in various ways when you look for it.

　

　

I was surprised that Danjuro was involved in Shingen, but I was surprised at the number of historical romances that have been created so far because of the many mysteries.

　

Originally located in Shingen, the romance of Danjuro overlapped with the great romance of the Warring States period, and I think that the romance spread further, but seeing and hearing what various people have studied and imagined in this way I felt that it was one of the pleasures of history.

　

 

 

"Curry Club Lu" is located in an alley from Ginza 6 to 4 to 16.

　

From Nishi-Ginza Street, enter from the right side of the Japan Diamond Trading Building. The rice weighed in a slightly small cup is sprinkled with the order curry and comes with Fukujin pickles. Beef curry is 500 yen.

In the photo, the recommended chicken nanban curry was hidden in a secret taste of 700 yen (including consumption tax), but it was a little fruity.

　The large serving of rice is plus 100 yen.　Pickles, Cole throws, etc. are exceptionally priced at 100 yen.

　It's going to be a bar in the evening. A lot of whiskeys are kept, so you can see that it is a very popular shop. I heard that the cover charge for the seat is 500 yen. It's a whiskey water and it's starting at 1000 yen.　Please drop in when you come near you.

 

 

It's rosemary sea, logging in to "Gift and Enjoy yourself" to cover it.

　

Eitaro Shoji and Eitaro Sohonho released three products as the first product of "Eitaro Body" from "Wagashi Day" on June 16th.

　

Mr. Ishikura, Director of the Public Relations Office of Eitarou Sohonpo Co., Ltd., gave permission to publish the article.

At the same time, we have received the permission of Mr. Hayashi, a public relations officer of Eitaro Shoji Co., Ltd.

　

About Eitaro Shoji ...

It is said that in 1997, the gaisho department of Eitaro Sohonho was separated and established.

Based on "providing innovative Japanese sweets", the aim is to create the value of "Japanese sweets" that will lead to the next era.

　

What is "Eitaro in the body"?

Based on the concept of the fusion of "healthyness" and "Japanese confectionery" brought by food nutrients to humans, "plus" nutrients that lead to a good condition for the body by ingesting a lot, and "minus" nutrients that lead to a good condition by suppressing intake.

"Wa confectionery" refers to confectionery and beverages that incorporate Japanese elements, using ingredients that have been handed down since ancient times in Japan, such as red beans, soybeans, wheat, and fermented foods.

Eitaro, who has been conveying the ancient Japanese food culture, expresses his attitude that he can provide Japanese sweets he wants to pass on to the next generation through a new element of "functionality of food nutrients". is.

　

Let's introduce the product.

　

Kankoshi bean paste 150 yen (excluding tax) with reduced carbohydrates

　

Carbohydrates are reduced to about half of conventional yokan.

Nevertheless, yokan where you can still feel the flavor and taste of red beans unique to Eitaro's yokan.

For a wide range of people, including women who want to be beautiful and care about their health, and men who are worried about their stomach, how about "Japanese confectionery yokan"?

Slow calorie dorayaki 240 yen (excluding tax)

　

The sweetener, which is said to be less burdensome for the body because it absorbs carbohydrates slowly.

The bean paste and dough made with special raw materials such as red beans and wheat from Hokkaido are products that you can feel the taste, moderate elasticity, and moist Saga of the skin.

　

Slow calorie wormwood bean Daifuku 270 yen (excluding tax)

This also uses a sweetener, which is said to be less burdensome for the body because the carbohydrates absorb slowly.

A product that feels compatible with the rice cake with a firm sweetness and the flavor of wormwood, and the soft black beans.

We use special ingredients such as domestic glutinous rice, red beans and black beans from Hokkaido.

※　Eitaro Sohonbu Nihonbashi Honten handles all of the above three items.

　Please check the website for other store handling.

　

Eitaro Sohonbu Nihonbashi Main Store

1-2-5, Nihonbashi

０３－３２７１－７７８５

Click here for the website of Eitarou Sohonpo.

⇒　http://www.eitaro.com/

Click here for the official brand site of "Eitaro Body"

⇒ http://www.karadanieitaro.jp/

 

 

Statue of Jan Jooss Ten

　

It was installed at the intersection of Yaesu-dori median strip and Chuo-dori to commemorate the 380th anniversary of Osamu Nichiran.

　

The name of "Yaesu" is named after his mansion.

　

As a Dutch navigator, he boarded the Dutch ship "Leafde" and drifted to Bungo in 1600. With the confidence of Ieyasu Tokugawa, he worked as a European situation, interpreter, and diplomatic advisor.

　

Please take a look when shopping in Nihonbashi.

 

 

At the "Megumi Ogita Gallery", a gallery on the first basement floor of the Ginza Otsuka Building in Ginza 2-chome, a new solo exhibition by Ayumu Fushiguro, "The Shape of Flying" is being held.

This is the sixth solo exhibition by Mr. Fushiguro at the gallery.

The first impression is "mysterious, non-flying bird" still life painting ""

You can see that the object being drawn is a bird, but its body is like a figurine, just above the neck (especially the eyes) and seems to be appealing for something, and you will stare at it It has such power.

It seems that acrylic paints, sprays, and watercolor paints are used, but their colors, dents, and blur are different for each work and are interesting.

When I asked the gallery, Mr. Fushiguro's work "evolving" every time he held a solo exhibition at this gallery. It was said that there was a period of "three-dimensional painting" () that treated clay in the same way as paint and created it, and has it been changed to a more abstract expression from there?

This time, a new exhibition of ceramic works is also being held.

In my understanding and expressiveness, it is difficult to convey at all, and this is a new solo exhibition by a writer with mysterious charm and power that makes you want to confirm it with your own eyes.

Even if I don't have enough understanding, I think the title "I can't fly" is very appropriate.

The event will be held from Friday, June 9 to July 1 (Sat).

Opening hours are from 11:00 to 19:00, and are closed on Sundays, moons and public holidays.

In addition, this time, we received your consent for photography and coverage in the gallery.

Thank you very much

Click here for the website of Megumi Ogita Gallery.　⇒

http://www.megumiogita.com/