Chuo-ku Tourism Association correspondent blog

The remnants of Senju-juku can be seen here and there on the old Nikko Kaido of Kitasenju.

One of them is Emaya Yoshidaya (Adachi-ku).

It seems to be the 8th generation now.

Asakusa Dempo-in Temple Street has a Jiguchi lantern, which brings out the atmosphere of the Edo period.

The streetlight is now

Many are displayed at "Hoju Inari Shrine" on Kibikicho Street.

It is tightly placed on both sides of the road, and it is fun to play with words one by one.

Ladies and gentlemen, please go to tomorrow as soon as possible.

●Hoju Inari Shrine (3-14-15 Ginza, Chuo-ku)

The other day, I stopped by marche Tsukiji.

I always check black tea and chocolate, but when I looked at the coffee corner, I found a lot of cafe Paulista beans.

It was surprising that beans that I wanted to buy at a Ginza store someday could be bought at Tsukiji.

I chose Mandelin (500g 1,080 yen).

I saw a woman buying 10 bags of coffee-flavored flower beans at the store next to it, so I visited it.

"Oh!　I was asked by a friend," he said.

According to the owner of the store, it's a popular product.

Another rice cake made by a woman who came to the peddling from Chiba, who appeared on NHK TV several times before, was also sold.

Tsukiji was already aware of it, but he still lacked study.

I'm going to walk further to find the treasures of Tsukiji.

On a windy day in December, when I tried to cross Kachidokibashi by bicycle, my hat was blown away and fell into the Sumida River. The hat soared in an instant, and the man behind me was watching the hat flying with me.

It was a hat that I bought in Sydney two years ago and praised my friend very well, and it was the tallest and I liked it.

I couldn't give up, and I thought that a small ship might pick it up, so 30 minutes

I was looking at my hat floating on the Sumida River on the bridge.

But only two sightseeing boats passed.

At last, my hat went directly below Kachidokibashi and I couldn't confirm it.

After that, I went to a department store to see if that hat was sold.

I'm afraid I have to go to Sydney again to buy it.

Everyone, please be careful on windy days.

This month, I enjoyed it very much at the Chuo-ku event.

One was three lectures on "Edo's food" at Nihonbashi Elementary School.

In the story of Mr. Takeo Koizumi's `` Bansen competition '', a barrel boat loaded with sake from Osaka Nishinomiya competed with `` Yoidon '' aiming for Edo Minato, which ship would arrive first off Shinagawa. It seems that.

There was also a "Tea Clipper Race" in U.K., and there was a race to carry tea from China to U.K.

young sake must have been boiled in barrels this season and tasted.

There must have been a lot of sake brewery in the Nihonbashi area.

The second is the "Chuo-ku Marugoto Museum" on the 30th.

I became a correspondent of the Chuo-ku Tourism Association, and for the first time I did a bus guide.

Sometimes I heard a voice from behind me saying, "Oh, that's right," and I was very happy to respond.　

I'll try it again next year.

On September 29, we heard about the food culture depicted in Ukiyo-e as the first Chuo-ku Cultural Lecture "Edo Food Seen in Ukiyo-e".

The lecturer was Shigeru Shindo, Executive Director of the International Ukiyo-e Society.　

Beginning with Hiroshige's "Snow Brick Meashi", he explained the pictures depicting sushi, soba, eel, and tempura in an easy-to-understand manner.

Next time, on October 6th, "Japanese food is in Nihonbashi." I'm looking forward to it.

The second was the talk of four teachers on September 30 at the Nomura Building in Nihonbashi Muromachi as a commemorative lecture for the 4th autumn of the NPO Fermentation Culture Promotion Organization.

・The first one is Dr. Takeo Koizumi, "Mystery and Health Functions."

I've been making miso, dried plums, kimchi all the time, so I wanted to see you.

・The second one is "Sinki lactic acid bacteria" Dr. Hisako Yasui.

I learned about the wonderfulness of Kiso's pickled sinki.

・The third one is "About Fermentation of tempe and tempe bacteria" by Dr. Hiroshi Konno.

I was able to learn that the tempe has a better point than natto.

I've made it before, but it smelled out and failed.

・The fourth is "About the issuance of fire thighs and fermentation bacteria" Dr. Yutaka Waku.

Kinka Ham, which is manufactured in only five places in China.

During the talk of the tempe, raw tempe tasting was also performed, and it was delicious and eaten a lot.

I was able to listen to the live stories of wonderful teachers for both days.

I thought Chuo-ku was amazing.

About a month ago, just near Kyobashi Plaza (Ginza 1-chome)　

A greengrocer named "Maya Fruit" has opened.

I like tomatoes, but I always buy other things.

Recently, customers have been busy with a lot of excitement.

Last time, the okra was all-you-can-packed plastic bags for 100 yen.

If I bought it normally, it was worth 600 yen.

My husband and I had everything deliciously.

According to Maya fruit, this kind of event will be held from now on.

Although it is in Ginza, it is a very common grocery store.

Everyone, please come by all means.