Chuo-ku Tourism Association correspondent blog

From December 26 to 28 in the New Year, there was a year-old market around Yagenbori fudoson in Higashinihombashi. The year-on-ichi has continued since the Edo period, and it was once called the year-on-ichi that paid since Fukagawa Hachiman, Asakusa Kannon and Yushima Tenjin and ended in Yagenbori fudoson in December. Right next to it is Ryogoku Hirokoji Temple, which was one of the best places in Edo, and in the past it seems that stalls sold New Year's goods such as Hagoita and shime decorations, but now the location of the wholesale district and winter clothes are at a reasonable price.

　

　

　

There is also a monument of the old city in the precincts of fudoson.

　

There is also a monument commemorating the birth of the talk in the same place.

　

It is said that the talk originated from Tsuji Kosha at Ryogoku Hirokoji during the Edo period, and from such a connection, on the evening of the last day of the city on the evening of the last day of the city, many lecturers gathered at the memorial service of Zhang fans used in the talk. It was done in front of the monument. After homa was cooked and read, the participants wrote the wish on the fan-shaped paper and put them in the fire of homa for the best of next year.

　

Then, in front of the gate, under the name of Tsuji Kosha, the current lecturers showed the change of Honnoji Temple and a seat of Miyamoto Musashi.

　

It was cold because it was an outdoor event, but I bought alcohol and hot drinks at the stalls and enjoyed the warmth.

Now, the talk seems to be a boom, but it has a different taste from rakugo, and there are many things that deal with historical celebrities, so it is also a study. In Yagenbori fudoson, it seems that a meeting is held about once a month. Edo Nihonbashi-tei in Nihonbashi is located in a theater where you can easily go to Chuo-ku. From New Year's Day, he will have the first meeting of the Kodan Association. Why don't you visit the entertainment hall once because it is a traditional performing art originated in Chuo-ku?

 

 

There are only a few left this year. When I was a child, many kites flew in a nearby field during the New Year, and I was looking forward to flying kites. Have you seen such a sight in the river’s edge of the Sumida River? The Japan Kite Association was established in 1969 with kite lovers from all over the country. The founder was Shingo Shigeki, the late Taimeiken, a long-established Western-style restaurant in Nihonbashi. On the 5th floor of Taimeiken, there is a rare "Kite Museum" where various kites are displayed.

　　

Shingo Modeki is the first president of Taimeiken, and loves kites since childhood. More than 3,000 kites have been collected, and the hall is full of kites with walls and ceilings. The exhibition is an original Edo kite, and the Edo kite was born in the Edo period from the common people and samurai under the isolation of the country.

　

A kite market will also be held on Saturday, December 29. Why don't you buy your favorite kite this year and fly it in the New Year's sky? This is the state of Kite City last year.

　　

Kite City is from 10:00 to 15:00 on Saturday, December 29, 2018.　　

Held 　　　　　　at Tokyo Bell Sarh Nihonbashi Tower Square.

Kite Museum 1-12-10 Nihonbashi, Chuo-ku, 5th floor of Taimeiken

　　　　　　　11:00 ~ 17:00 Closed on Sunday and public holidays

　

 

 

There were a lot of events at Mie Terrace in December. 2nd (Sun) Mushroom Chocolat Workshop, 8th (Sat) Leverage Sushi Cooking Class, and 20th (Sat) Full Tart Making Experience.

2nd (Sun) Mushroom Chocolat Workshop 2,000 yen

Mushroom Advisor, Director, Research and Development Office, Immunology Research Associate, Graduate School of Medicine, Mie University, Dr. Etsuko Harada, Doctor of Medicine and Doctor of Agriculture, gave a lecture on knowledge of mushroom nutrition and chocolate.

I compared the drinking of hot chocolate containing mushroom soup and hot chocolate not. What a surprise, hot shakora with mushroom soup was rich and definitely delicious.

Finally, mushroom chocolate was made, and the teacher was taught by patissier Yukiyo Inagaki, Tsu City, Mie Prefecture, "Sweet Classroom Shukure". It seems that it was today's recipe in pursuit of the deliciousness of mushroom chocolate with mushroom adviser Etsuko Harada. He told me the secret of deliciousness with great strength that it was in the place where dried mushrooms were steamed to make soup stock. Moreover, the mushrooms were large mushrooms that were raised by farmers in Tsu City with great care.

For the first time, we received mushroom chocolate and mushroom flavored macaron and mushroom sweets with coffee. The flavor of mushrooms spread in my mouth and it was very delicious. In today's workshop, I didn't think mushrooms would match so much with sweets. I'm completely absorbed in the charm of mushroom chocolate. From now on, I became a mushroom fan and enjoyed matching mushroom juice with various things.

　

8th (Sat) Leverage sushi cooking class 500 yen

The general of Ise-Shima-Tabi Ryokan

"Ogami Ryokan" This was the first time that the general of Funakoshi, Daiomachi, Shima City, 1093, 0599-72-2201 saw a dish of Ise shrimp living with wonderful kitchen knives.

It was decorated beautifully in no time. It's beautiful! Participants made a special taste of this Japanese spiny lobster. The liver was sweet and delicious. I returned home with a Japanese spiny lobster shell as a souvenir, and enjoyed the taste of Japanese spiny lobster, which is usually expensive and hard to put in my mouth. It was a happy day.

Mr. Ama divers of Shima taught me "Line Sushi". It seems that this name was given because it kneads by hand.

Today's fish are bonito. It is said that fish cook fish caught in Shima, such as sea bream, at home to make lever sushi. It is said that if you topped large leaves and ginger on top of lever sushi, it will be colorful.

Today, Mr. Ama divers's plan is to mix it with sushi rice instead of topping on sushi rice. I wanted to have plenty of bonito, so I became so many bonitos. I'm happy.

Rather than kneading, it was to put the bonito on the vinegared rice. There is a trick to sandwich the bonito evenly with the rice grains standing up. As expected, Mr. Ama divers's hand was wonderful, and I was impressed by the skill that he usually makes two shone sushi.

I was able to make 10 people in one tub. We carefully divided the bonito into lunch boxes so that the amount of bonito was equal.

It's a masterpiece. Finished sushi. After that, I just got it. It was really delicious. The amount of sushi vinegar seems to be different in each household, but today Mr. Ama divers is making it sweet. It seems that Ama divers's sushi is sold only on Saturdays and Sundays at fishing ports. It was really delicious. It was the first time that I had a sushi roll.

"Ise-Shima's Ama divers hut experience facility Satoumian We are waiting for you at 2279 Koshiga, Shima-cho, Shima-shi, 0599-85-1212." They say they cook fresh seafood in the Ama divers hut. Please come by all means. The smiles of Mrs. Ama divers were very beautiful.

Mr. Ama divers says that Ise-Shima is the most common in Japan, but there is no nasty and no one has increased for 10 years. It is said that those from the minimum age of 40 to the active age of 80 are diving in the sea from October to March and fishing. I hear you are recruiting Mr. Ama divers. If you are interested, please ask the Ama divers hut in Shima.

　

20th (Sat) Fully "tsu" tart making

I'm looking forward to it every month. Tsu's fruits are made of fruit "tsu" tart with seasonal fruits such as strawberries, kiwi, mandarin oranges, and blueberries.‼

Freshly picked and sent directly! Seasonal fruit sales

Eating and convincing Tsu's Ama-tasting corner Comparison of strawberry eating from Tsu City Takano O mugwort Association's Tezukuri Yomogi Mochi Inosan Farm dark and delicious blueberry drink

A sample of fruit tart in the brochure

The 59th Tsu Day Fruit Fully Fruit "Tart Making Experience" from Tsu City, Mie Prefecture

Time: December 20 and 21 13: 00-18: 00 1 set 1,000 yen

Put a lot of strawberries and kiwis on handmade tart dough kneaded with large blueberry jam ... Why don't you make plenty of fruits from Tsu City, Mie Prefecture?

During the event, there is also a sample sale of special products from Tsu City.

<Lecturer> Dr. Yukiyo Inagaki ("Sweet Class Shukure" patissier, Tsu City, Mie Prefecture)

There was also a booth for producers, and they had a tasting corner and sales. It was a great success with many customers. "(Yes) Baron Kochiku" Strawberry (Kaori No-Tsu City Brand), Strawberry Tea-It is the largest strawberry farm in Mie Prefecture that is committed to safe and secure. Roll cakes made with plenty of strawberries and drink vinegar are also popular. 2275-3, Takanoo-cho, Tsu-shi 059-230-2833 "Maekawa Fruit Garden" Kiwi, mandarin orange, persimmon-He has been stuck to handmade cultivation for 85 years. Oh! We will deliver amazing and delicious fruits to everyone. Please enjoy the fruits that have been certified as "Mie Safe Ingredients". Takao-cho, Tsu-shi 4971 ☎059-230-0026 "Inosan Farm" Blueberry Jam-confidence work to convey the taste of blueberries! Sweet koji is used to produce sweetness. Products using strawberries are also sold 2745-1 Sada, Hakusan-cho, Nakatsu-shi 059-264-0550 "Noritake Farm" Pear Dora (Dry Pear)-Condensed the umami of pears from Hisai, Tsu City! It is a colorfully finished semi-dried fruit that the fourth generation of additive-free and non-sugar fell in love with. Enjoy the moist texture that has never been seen before. Takachaya Komoricho, Tsu City 1820 1820 050-234-3253 "Takaragien Sugao Tea Factory" Napa Ocha is a body! At the foot of the mountains blessed with a beautiful natural environment, I was immersed in the tea picking hand of Tsu City Misugi, which is delicious with air and water. Please enjoy plump incense and mild taste. Misugichotakehara, Tsu-shi 1684 ☎059-272-0201

New Year's decorations Shinto straw festoon wreath making experience 500 yen and tart corner

The same teacher as the mushroom chocolate making teacher, Tsu City, Mie Prefecture, "Sweet Classroom Shukure" patissier Yukiyo Inagaki taught me.

It seems that Mr. Yukiyo Inagaki came to Tokyo and baked the dough with blueberries three days ago.

After explaining the procedure, I finally started making it. Cut the fruit and decorate it. He told me the trick that if the fruit was placed diagonally against the surface and placed on the tart dough, it would look delicious.

Instead of glue, the custard Rihm is left in an arc and the tube is pushed out in a spiral shape.

Well, it's finally the decoration. I aimed for 6 equal parts, considering how to decorate the image when cutting it.

I mainly made strawberries. Next, I was absorbed in the fun work of cutting and arranging kiwis, persimmons, and mandarin oranges in the order.

If you arrange fruits so that they do not come out of the hall, and if you pile up high in the center of the circle, it will look cool when you stabb the merry Christmas pick later.

Tart using plenty of delicious fruits!! I said that it was more delicious than the tart sold at the store, and I enjoyed the joy of making myself. Strawberry tea also had a fruity aroma and matched the cake very well.

I hope everyone will enjoy delicious workshops and cooking at Mie Terrace. You seem to be thinking about a lot of projects in 2019. I want you to look forward to it!

(We have obtained permission from the Policy Division, Agriculture, Forestry and Fisheries Department, Tsu City Office and Shima City officials for coverage.)

 

 

Hello. This is a new correspondent, Hanes.
Christmas is over, and it is time to prepare for the New Year in earnest.
If you say what to do at this time, write New Year's cards, general cleaning, and sticking!
This time, I would like to introduce the mochi of Shintomi Town Association held on December 23 (Sun).



As shown in the flyer above, the venue was the street in front of Shintomi Kuminkan.
Many children gathered with the Tokyo Metro participating this year!



The opportunity to wear Tokyo Metro uniforms and take pictures with Metopon is valuable.
And looking at the panel of the train, the destination was "Shintomi Town Association Mochitsuki Tournament".
What a smart measure! I'm surprised to see this kind of device.



There was also a white bike ride experience and a VR earthquake experience corner.



And when it comes to the main mochi, it's very authentic.
A convenient mochi machine has spread, and it has become difficult to see it!
Even in my hometown, I've only seen it at a traditional bun shop, but I'm sure you'll see it on the streets of Tokyo!
There is no doubt that the rice cake made with seiro is delicious.



It's a rice cake that can be experienced regardless of men and women of all ages.
"Oh, it's good," said a vigorous shout.
There were also smiling scenes, such as veterans teaching young people tips on sticking.



There was also a mayor of Chuo from Shintomi-cho, and I was able to see a little bit of the vision of Chuo-ku after the Tokyo 2020 Games.
The mochi was served as zoni, grated radish, kinakomochi, and anmochi, and was crowded with many people.



Thank you to the women who prepared the mochi skillfully!



In the meantime, I had a zoni.
The soup stock was effective and the scent of yuzu was good.
Also, it's nice to have two large rice cakes.



In addition, the sake "Shintomiza" was also served by adults.
Currently, the Kyobashi Tax Office is under construction, so you cannot see the information board at the site of Shintomiza.
Shintomiza (Relocated from Asakusa Saruwakacho in 1872. At that time, it was still called Morita-za) was used as a symbol of Civilization and enlightenment by using gas lamps.
It is said that the ninth generation Danjuro Ichikawa worked on a new historical drama (live history) and contributed to the development of the theater world.
It is an indispensable theater for talking about theater in Chuo-ku.



9 months since I started a correspondent...
One of the attractions of Chuo-ku that I discovered this year is the bonds of the community.
I came to Tokyo with the image that people in Tokyo have no neighborhood relationship and are cold.
It was an amazing and happy discovery
Next year, I would like to participate in local events and touch on the goodness of Chuo-ku.

※About this event, we have permission of introduction from town council.

 

 

Hello. This is a new correspondent, Hanes.
This is the final report of the 72nd National Tea Festival Report.

■Yoshimura Co., Ltd.
At this booth, we were able to compare matcha or sencha at different temperatures of HOT, COOL, and room temperature.
I choose matcha that I don't usually drink too much! Personally, I felt HOT was the most delicious.



If you answer the questionnaire and vote for the temperature you feel the most delicious, you will be able to do so.
I received a heart-shaped tea bag tea (left photo).



■Aichi Prefectural Horticulture and Agriculture Division (Nishio Tea Cooperative)
We had a milling experience here, and we were able to make matcha.
Turning the stone mill counterclockwise at a pace of roll once a second, maybe a little matcha came out of the gap!
Although it was a small amount, I was happy to have the matcha that I saw myself (right in the photo above).



■Shizuoka Tea Commerce and Industry Cooperative
At this booth and adjacent table, where the letters "Shizuoka Tea BAR" are particularly eye-catching.
I chose one of the 17 kinds of tea from famous tea producing areas in Shizuoka Prefecture, and learned how to make delicious tea and taste it.





I chose Fukuroi tea, which depicts "Dechaya" in the Ukiyo-e of Hiroshige Utagawa at the post town in the middle of the Tokaido.
(Tokaido, Hiroshige Utagawa)...There is also a connection with Chuo-ku!
Fukuroi tea served by a traveler walking along the Tokaido....Don't you worry about it?

This tea is said to be "blue and clear green, and its freshness seems to be reminiscent of a specialty melon."...
Look at my tea in a slightly darker (3g) and I'm convinced.



While talking about the tea teacher who was present and the parent and child who likes tea, each of them has chosen.
I had Karinto and Western sweets.
Two cups of tea can be brewed, and the first and second cups change the astringency.
I enjoyed both cups with fresh feeling.

After that, I answered the questionnaire and had this cold tea.
It's a stylish container, so if you shoot it with ikebana, it looks Instagrammable.



On the way home, I answered a questionnaire near the entrance of the venue and received two types of tea that I liked.
It was a very satisfying event that I couldn't think it was free, and it was a good opportunity to review the appeal of Japanese tea.



Even if you missed this opportunity, you can see the antenna shops in each prefecture in Chuo-ku.
You can buy a variety of teas from various places.



Why don't you drink warm Japanese tea this winter and rediscover the goodness?

※We have received permission to introduce this event from a representative of the Japan Tea Industry Central Association.

 

 

This is the first solo exhibition "MIZUHO" in Tokyo by Mizuho Takagi, a resident of Shizuoka Prefecture.

The location is the gallery on the 2nd floor of Gallery Ginza, Ginza 2-13-12.

The period is from Thursday, December 20 to 24 (Mon).

The time is from 1 p.m. to 7 p.m.

Please note that the last day, the 24th, will be until 4:00 pm

Works with a lot of bright colors and dynamism are on display.

The work that was drawn with acrylic paint is repeatedly drawn from above, making it a deep and three-dimensional work.

The title of the four kanji characters attached under the work is also impressive.

It is a work that makes you feel the energy of the author himself.

If you come to Ginza on the weekend before Christmas, please stop by and see the work directly.

Regarding the photography in the gallery, Mr. Takagi agreed and explained how to produce the works on display.

Thank you very much

Click here for the website of Gallery Ginza.　⇒

https://www.gallery-ginza.com/