Chuo-ku Tourism Association correspondent blog

This is rosemary sea, which covers "gifts and enjoy yourself" as details.

　

Kogin Sashi Thursday-kai, who wrote an article before, is holding an exhibition and exhibition at Kimono Gallery [Wamusubi] on the 7th floor of Takashimaya Nihonbashi.

　

- a woman's handwork　■ Creative Kogin Sting Exhibition ■　

↑　The woman on the right in the photo is Yuko Takagi of the Kogin Sting Thursday Association.

　　The woman on the left is a customer. Thank you for your understanding.

　

↑　The left is the tapestry of Fengjin Raijin, one of the mains this time. We will sell orders.

　　The right is also an extremely delicate tapestry.

Of the three points on the wall side, one item in the center is the prototype of Hanten's design for Rokusuke Ei.

　

↑　The left on the left is the women's way, and the right on the left is the women's coat.

　 The right is 2 bands. The band with kogin sashimi is a masterpiece.

　

Mr. Takagi says

"From the right, Rokusuke Ei's 'Naga', a picture of crane, Takashimaya's 'Taka'.

I hope that Takashimaya will prosper forever."

　

It is an exhibition that incorporates the kindness and depth of the teacher.

↑　A lot of kogin sashimi bags. There are various shapes, patterns, colors, and textures.

　

　It's a small item.

The beauty and warmth of kogin sashimi are introduced in one hall.

Please come and come in contact with Kogin sashimi.

We look forward to seeing you.

↑　At the same time, in memory of Rokusuke Ei who died in July this year, he loved Kogin sashimi, and also Kogin sashimi Thursday association lecturer: The items that interacted with Dr. Yuko Takagi are on display.

　

It will be held until November 1st (Tuesday). (* The last day is until 5:00 pm.)

We received permission from Takashimaya Nihonbashi Store Sales Section 4, Kimono Omi Section Manager.

　

Kogin sashimi Thursday party Ningyocho classroom

2-4-9 Nihonbashi Ningyocho Futaba Building 5F

０３－３６６５－０００２

Click here for Koginsashi Thursdaykai's homepage ⇒ http://www.koginsashi.jp

 

 

This is a rosemary sea, which arranges "gifts and enjoys myself".

　

　　　

Recommendation by Mr. S Fuji of the workplace

I've been visiting Nihonbashi Yachobei Nihonbashi Main Store since July.

　　

With the arrival of autumn, the product lineup has changed.

Chestnuts, chestnuts, chestnuts, etc.

Nihonbashi Ya Chobei's store is now full of chestnuts.

　

I'd like to introduce some of them.

Thank you very much for your help.

Kurikinton.

It is also displayed outside the shop.

The chestnuts that have grown deeply and glossyly are carefully backed up to the flavor.

Smooth with white bean paste.

It's a taste unique to autumn.

Limited-time product until November 20th.

　

Chestnuts.

Moist and soft texture. Gentle taste.

A floating island with chopped chestnuts is stacked on a red bean floating island and steamed.

Here is the food lipo of the "Rozumari Food Lipo Corps".

"It's easy to eat. In a good sense, normal taste." O.

"As the name implies, you can enjoy the texture of chestnuts, and the sensation of cheeks spreads throughout your mouth." Mr. Tsan, 3.

"A nostalgic taste reminiscent of the autumn sunset. Is it rather Western-style?" Mr. Ikura.

"Sweets that change the loose texture and match both Japanese (tea) and Western (tea)." Mr. F River.

Limited-time product until January 9th.

　

Miyama no Kuri (right).

The image is displayed outside the shop along with Kurikinton (left), but of course inside the shop.

Moist and mouthfeel fabric.

The inside is a soft chestnut bean paste.

Limited-time product until the end of December.

　

Black beans.

New product

There is no "chestnut" in the name, but this is also a fine chestnut product.

Black beans cooked plumply. And chopped chestnuts.

It has an exquisite taste with a smooth yokan around the mouth.

Limited-time product until January 9th.

　

Chestnut bun.

White bean paste with rich chopped chestnuts.

I baked it moistly.

This is an annual product.

　

1-6-2, Nihonbashimuromachi 03-3242-3030

It's in front of the new building of Nihonbashi Mitsukoshi.

Business hours 9:30 to 19:00

New Year holidays are closed only on New Year's Day

Click here for Nihonbashi Ya Chobei's website ⇒ http://www.nihonbashiya.jp/

 

 

This is a rosemary sea, which covers "gifts and enjoy yourself" as a keyword.

　

Introducing the long-established seaweed wholesaler and dry shop Hatoya Nori store and head office in Tsukiji Outer Market.

　

It was a visit to Chuo-ku Tourism Association's "Waku Waku Tour"-Tsukiji Outer Market Course Part 1-.

On the 15th of September, Rosmali was the guide.

Founded in 1938 (Showa 13). Third-generation shopkeeper: We spoke with President Tomoyoshi Ukai.

　

He is a person standing at the store with a front mount.

　

President Ukai runs the shop without taking over from his office worker life.

The company has demonstrated its skills and has accumulated a track record of developing stores, two out-of-market stores, Mede stores, and online sales.

　

We always talk with our customers and are trusted by both professional cooks and general tourists.

The president is fluent in language. I will feel free to talk to foreign customers.

It is a celebrity with a lot of media exposure such as TV as "Bariton Voice Nori Shop".

　

The clerks are all cheerful and kind. You can teach me a lot of things like seaweed.

　

Introduction.
From the pigeon shop's mark.

　

Please take a closer look at the president's front.

　

"Eight," The parent and child pigeon is the character of the character.

It is a mark suitable for Hatoya Nori store.

　

Let's introduce the product.

Baked rose laver.

Uses carefully selected high quality seaweed.

Put it on rice with a tamago, or put it in miso soup to make seaweed juice.

It's an easy-to-use gem.

　

It's grilled.

This is also excellent in flavor.

　

Black cooked.

Tsukudani made by a seaweed shop.

It contains Ise's blue and ground laver.

It is an exquisite dish with no additives, low salt content and sweet taste.

How about putting it on warm rice and pacli?

　

Nuts dried fruits, including almonds.

It's delicious.

The variety of tastings is one of the best in Tsukiji.

You can taste nori, tsukudani, nuts and dried fruits.

　

4-14-16, Tsuiji

(New store Tsukiji 4-10-10)

It's to the right of Akiyama Shoten, who I introduced you the other day.

０３－３５４１－５５２３

Business hours 7:00 to 14:30

(Market Holidays 8:30 to 14:30)

Open all year round (excluding New Year holidays)

Click here for the homepage of Hatoya Nori Store ⇒ http://hatoya.tokyo/

 

 

In October, the antenna shop stamp rally in the ward will be held as an annual event for the Chuo-ku Tourism and Commerce Festival. In addition to the antenna shop "Nihonbashi Nagasakikan" (March) and "Nihonbashi Toyamakan" (June), the Wakayama Kishukan Tokyo Nihonbashi Store Ikora, which opened this year, are also eligible for stamp rally.

The period is from Thursday, October 6 to 20 (Thu).

"Wakayama Kishukan Tokyo Nihonbashi Store Ikora" is an antenna shop in Wakayama that opened in July this year and is located near the Suitengu-mae intersection in Nihonbashi Ningyocho.

It is made of wood from Kishu with open all glass.

"Ikora" means "let's go" in Wakayama dialect.

When you enter the shop, you will be full of Wakayama's seafood, mountain food, their processed products, and specialty products.

Today, I purchased Minamikoume and Kanayamaji miso from a wide variety of items. Both are standard in Wakayama.

"Kishu Minamitakaumekiyo Umekoume Houme Honey"

"Kishu Yuasa famous Marushin Honke Kanayamaji miso side dish miso"

Kishu no Yuasa is the birthplace of soy sauce and the birthplace of Kanayamaji miso.

By the way, soy sauce is made from the juice sinking to the bottom of the miso barrel during the production process of Kanayamaji miso.

In both cases, rice advances, and there is no doubt that it will progress.

Business hours are from 10:00 to 20:00, and Saturday, Sunday and public holidays are until 19:00.

Click here for the website of "Wakayama Kishukan Tokyo Nihonbashi Store Ikora"　⇒

http://w-ikora.net/

 

 

This is rosemary sea, which covers "gifts and I enjoy myself" as an eyecatcher.

　

I visited the long-established Japanese confectionery shop, Mannen Domoto store in Ginza since the article coverage on May 6th.

This is the recommended destination for Mr. N Village in the workplace.

　

Today, we also visited the young landlady, Kimie Higuchi. The person who is serving customers in the store is a young landlord.

　

The season has changed, and some of the products in the showcase have changed.

I feel the atmosphere of autumn.

　

However, I would like to introduce "Mede Sugar" again. The last time I wrote only in history. (Right in the photo below)

　

Mix rice flour, such as red bean paste and rice cake flour, into a rag shape, sprinkle the nectar pickle of Dainagon red beans and steam it.

It has a sticky texture. I wonder if it's a perfect gift.

And "Koryo rice cake with ground tea". (Left in the photo below)

Shiratebo beans are mixed with ground tea, rice cake flour, etc. and steamed with Daifuku beans.

It is the same method as Mimede sugar, but since the hand-dyed bean paste has less sticky than red bean paste, it has a refreshing texture than Mede sugar.

I wonder if it should be used for non-celebration.

　

↑　It is a fresh confectionery in the autumn season.

From the back, left to the village potatoes, autumn fields, fruit persimmons. Chrysanthemum, Ubatama from the left.

It's so beautiful that it's hard to eat.

It seems that the sales period is "until autumn is over".

　

↑　The upper left is a half-grown confectionery river stop.

There is a sugar robe (stone coat) on an elegant koshian.

A stone placed in a basket to prevent flooding due to rising rivers.

It is seen on a smooth stone with no corners.

Now, there are three kinds of bean paste, koshi, tea, and umeme.

↑　The upper right is also a half-grown confectionery (fuyaki).

"Until the end of autumn" is this picture. The picture changes in winter.

　

→　The right is the season's semi-baked confectionery.

'Autumn' It fits in the box neatly.

　

5-8-20, Ginza 03-3571-3777

Business hours 11:00 to 20:00

　

Subway Ginza Station Exit A3 is close to you. On the other side of Ginza Wako at the Ginza 4-chome intersection, the PRADA building next to Ginza Core, and on the right side of the lantern of "Kagaya", follow the passage with "GINZA ALLEY" written on the left side before passing through Azuma-dori St.

　

Click here for Mannendo's website ⇒ http://mannendou,co,jp

 

 

This is rosemary sea, which covers "gifts and enjoy yourself" as a capital letter.

　

Today, we visited Akiyama Shoten, a bonito wholesaler from Tsukiji Outer Market.

The shop is wrapped in a good scent of fresh bonito flakes.

　

"Waku Waku Tour" hosted by Chuo-ku Tourism Association Tsukiji Outer Market Course Part 1 on September 15, Akiyama Shoten was taken care of by Rosmari.

　

Akiyama Shoten is a long-established bonito specialty store founded in Shiba in 1916 (Daisho 5).

After the earthquake, Ginjiro Akiyama moved the shop to Tsukiji with the relocation of the fish market to Tsukiji.

Kumiko Akiyama, the current president, is the fourth generation. This is the wife of the late third generation Kaneichiro Akiyama (Shoichiro).

Our motto is "Always high-quality bonito flakes" and "Leave fresh fragrance as it is". I will spare no effort or effort.

　

My name is Akiyama Shoten ...

①　A pioneer who pioneered an unprecedented system in the Taisho era, "delivering shavings to restaurants, etc."

Until then, chefs at restaurants and wives and children at home were cutting bonito flakes themselves.

So the first promises, "I'll deliver what I cut in the morning."

It's just supply and demand.

②　The ancestor of threads.

A thread is made by cutting a tuna knot into a thread. It is mainly used to decorate dishes. Until then, Mr. Itamae was cutting himself with glass fragments.

In our shop, we sell it as "Itoga Ki". Because it is often used for weddings, it is a congratulatory character.

You also had a patent right before.

However, he said that he deposited the patent with the bonito union in Tokyo with the strong intention of the first generation, saying, "Even if he owns it as it is, it will not spread widely to the public."

Other good bonito flakes are also served in Fujimi, Chiyoda-ku and Tokyo grand shrine near Iidabashi.

　Incidentally, the roof of the shrine is generally ...

　Chigi: A member crossed at both ends of the roof.

　Bonito (Katsuogi): A member arranged in parallel on the roof so that it is right angled to the ridge.

　　　　　　　　　　　　It is said that the shape resembles a bonito flake.

・・It's on board. It's related to bonito flakes.

　

Bonito is a kind of genus. The genus Pinaceae.

In English, twigs or skipjack tuna. The bonito flakes are dried bonito flakes.

Katsuobushi is made by boiling and wood-smoking fillets of raw bonito and then sun drying them several times after fermenting with a fungus.

(Boil the raw bonito, add mold, and dry it several times in the sun.)

　　　　　　　　　・・Mr. HK, thank you very much for your English translation. ・・・

　

Bonitobushi itself is often used as a wedding gift. This is a symbol of a good married couple who is perfect when combined with the bonito "Obushi (also called the spine)" and "Mebushi (also called the belly-bushi)". In addition, the combined shape resembles Luo of the turtle, which is also a symbol of longevity. Write "Samurai Katsuo" to celebrate the birth of the baby, celebrate entrance, and celebrate the joy. It's a triple accelerator in the celebration world.

・・I've stopped.

　

We interviewed President Kumiko Akiyama (pictured right), the wife of the second generation president, and Kazuko Akiyama (pictured left).

I have a lot of things I have told you.

　

〇　Most of our customers are professionals.

　After purchasing fish, come to the store to select bonito and shaved bushi.

By the way, a professional ...

①I like my back. It's noisy when you want to taste your favorite bonito flakes. I like light backs.

The abdomen has a rich body because it has fat, but rather it may be powdery and cloudy.

②Unique temperature setting.

Bonitobushi is usually volatile, with flowers opening when it exceeds 60 degrees.

However, professionals consider tools such as zundo, and say "70 degrees (because it goes down a little)".

　

In addition, Akiyama Shoten can teach you various things about bonito flakes and others.

〇　Freezers and refrigerators are good for bonito, shaved knots and storage.

However, be careful of moisture and mold.

〇　When cutting bonito, it is delicious to cut thinly. It's different. It's nice.

Thickness comes out. It's too strong.

Basically, it becomes much lighter except for the blood portion.

Stop your strength. Delicate. The color is also thin.

〇　Satsumabushi and Arabushi are smoked.

The main section (honbushi), the dead section (karebushi), the main section, and the finishing section, which are molded in the rough section and matured while draining water.

That doesn't mean that Arabushi is a second grade product.

〇　Tunabushi is made from a young bluefin tuna fish, a Japanese horse mackerel. I don't use blood from the beginning.

・・It was very helpful.

Please tell me how to use bonito flakes effectively for each dish.

Of course, I'd like it. Please contact us.

　

Thank you for waiting, I would like to introduce the products at the store. Click here to view it. Would you like a gift?

　
Rosmari, eating lipo.

Left, bonito shaving thread.

"The thin shape is often entangled with rice and is delicious. Exquisite. Just rice and this shaving will be enough."

On the right, specially selected flower bonito flakes without blood.

"It's delicate and very elegant because it doesn't contain any portion of blood. When you take the dashi, you have a very supple feeling."

　

4-14-16, Tsuiji 03-3541-2724

It is located in the middle of the street near Haji Shrine, the innermost part of Tsukiji Outer Market.

Business hours 5:30-13:30

Holidays Sunday, Holidays, Market Holidays

Click here for Akiyama Shoten's website ⇒ http://akiyamashouten.com