Chuo-ku Tourism Association correspondent blog

This is the rosemary sea, which covers "gifts and I enjoy myself."

Eitaro Sohonho's products are all accompanied by interesting stories that cannot be passed through.

I'm going to write it short, but it's got this amount.

I would like to introduce two products this time and the next time.

Here, I will call "Eitaro Sohonho" "Eitaro" with familiarity.

　

１．The story of Kintsuba

　

A round shape in the shape of a sword tsuba. It is made of thinly stretched wheat dough and baked with sesame oil. We have not changed the manufacturing method from Edo.

The first Eitaro (the third generation Yasubee Hosoda) was baking at a stall.

　

The company name Eitaro was originally "Izutsuya".

"Because Eitaro was doing it, Eitaro's shop, Eitaro-chan, was told by a customer, and I decided to make it a company name."

In the past, near the bustling Nihonbashi Fish Bank, there was a sightsee hut, just around Futon Nishikawa-san, Cored Nihonbashi. I was selling Kintsuba stalls on the road called "Kiharadana". Karuko, who works on the fish shore, is especially proud of the transportation business that is proud of now, and Omeen and this Kintsuba are good, not only good, but also big and hungry, so Eitaro and Eitaro were very popular, as if they were a bit clogged when they were hungry.

　

It is Kintsuba with such a history. Mr. Eitaro, who also existed at that time, also remains in a round shape.

In the Edo period, there are anecdotes that were also written in Kawayanagi and popular songs.

　

"I want to eat the samurai's child Kintsuba" It is related to the sword.

　

`` What I want to eat even if the season increases is the bank's kintsubasatsuma potato '' Even if the geisha of Yoshiwara's playground increase the normal season by 10 years, Kintsuba sold at bank = Nihonzutsumi is equivalent to sweet potato = grilled sweet potato Is that right?

　

Here, Mr. Tyama No. 3 at work (the same last name is 3 people. I'm a sweet boy.

"Eitaro loves black honey buns only in winter. This time, I bought a brown sugar walnut gold brim. The best match is the walnut and bean paste in it. It was a Japanese confectionery that had never been eaten before, with a deep taste that could be said to be a Western confectionery that could not be thought of as anko. Anyway, it was delicious."

　

２．The story of Umeboshi candy

　

It's not the name of the shop. The shape of the triangular pinched with the fingers resembles dried plums, and the fashionable Edo children named it "Umeboshi candy". That's why it doesn't taste plums, and it's not sour. That's fine for Edo kid. That's good. There's no problem.

　

"Shi" of Umeboshi candy. This is used for the pawn shop's "shi" or for shiruko. I use this as a guess so that I don't become "dying, DIE".

　

Eitaro continues to adhere to Edo's manufacturing method. The timing of boiling down the syrup on a high temperature open fire and dropping it from the pot is worth a look of the craftsman's eyes. When the temperature and hardness are moderate, molded into triangles.

　

Triangle. It is a gift of careful not to damage the mouth and to prevent the candy from missing. Also, the fact that the mouth is not rough is evidence of high sugar purity. In the Meiji and Taisho eras when cosmetics were scarce, the upper geisha Maiko and others said that if they applied this candy to their lips and then put on lipstick, the lips did not get rough and the red glowed, so they bought them for Tokyo souvenirs.

　

There was also a fan of the celebrity at that time. There must have been a lot, but I would like to introduce only two people.

Takashi Hara, the prime minister of the Taisho era, was known as the commoner minister.

When he returned to his parents' home in Iwate, he bought his mother's favorite Umeboshi candy as a souvenir.

The novelist, Takeshi Kaiko. I went to Amazon and ate it on a boat. Umeboshi candy appears in the novel that I wrote.

(Continued)

　

Eitaro Sohonbu Nihonbashi Main Store

1-2-5, Nihonbashi

０３－３２７１－７７８５

Business hours　9:30-18:00 (Mon-Sat)

Regular holidays: Sunday and public holidays

Click here for Eitarou Sohonbu's website ⇒ http://www.eitaro.com/

　

 

 

　Do you remember a few years ago that "eat raw oil" became popular in the spicy boom? The larva oil of this Asian dish "Nanashin" sparked the "eat larva oil" boom.

　

　

If you go at lunch time, even if you order noodles, a large amount of lar oil will come out on the cup in small rice.

(I will also give you a paper apron for honey.)

"Don't eat with raw oil!" It's said, and eats rice with a teaspoon of larva oil. Rela oil has little oil (about 20%) and it is Rela oil as a side dish with plenty of ingredients. It's more spicy than I imagined!　But I don't know the ingredients, but it's fragrant and tasteful "eat lar oil".

　

　

　You can buy this raw oil as a take-out. (Surely 500 yen or 600 yen) For highly popular evidence, we also ship from nearby Pelican flights to rural areas almost every day.

　

However, it is in this lar oil and plastic container, but after taking it home, transfer it to a wide container such as a jam bottle and use it. Otherwise, a small amount of oil comes out at first, and most of the ingredients remain, making it difficult to remove.

In addition, the dish of "Nanashin" seems to be a dish that boasts dandandan noodles.

We don't like special spicy foods, but if you add this litter oil, you will improve the taste of one rank and tuna, such as commercially available dumplings and ramen!

　

　2-7-12 Nihonbashi Ningyocho 2-chome, Chuo-ku, Tokyo 03-3665-2201 Sunday regular holiday

 

 

　Speaking of Tsukishima, it would be "Monja", but this time the B-class gourmet of Tsukishima hidden.

I've eaten "lever fry" and "simmered" together, so I'll report it.

　　

■Lever fly
　
A correspondent's Bible? According to "Chuo-ku Monoshiri Encyclopedia,"

At the beginning of the Taisho era, "meat fry", which was sold at stalls on Nishinaka-dori, began, and then became lever fry.
I've always wanted to eat it once because it's a local gourmet of Tsukishima.

　　

Only two stores that offer lever fry in Tsukishima, "Aji no royal road" and "Hisagoya Abe" were confirmed.

　

The royal road of taste is an izakaya style, so you can enjoy it with beer in the store.
In the story of my husband, in addition to the two stores, "Gen (? I'm going to do a shop called ""
I heard that there was, but I couldn't find it (although I heard about most places).
For some reason, I couldn't find it on the net (something is wrong).
The locals bought a lever fly at a supermarket for dinner, and the landlady of "Genki" mentioned later said.

In the past, there were more lever fly shops, but with the aging of the shop owners, most of them were knocked down. I'm sorry. If you don't take it home, you don't know if there are restaurants that can be ordered as side menus at other restaurants, but we haven't confirmed it.

　

This time, I tried lever fry on both the royal road of taste and the Hisago family Abe.

　

The royal road of taste uses cow lever, and what is cooked like a cutlet is served as lever fly. I'm not on the skewer. According to my husband, it was first sold at "Lever Katsu", but in Tsukishima, it was better to use lever fly, so I decided here. Corridor type that leaves the streak and do not leave the streak (croquette?) You can enjoy two types, type.

I ordered "Lebareba" where you can enjoy both in one dish. This time, we enjoyed it with beer in the store.
※I've eaten a piece of food. I'm sorry. 。 。

　

　

　

Hisagoya Abe is a long-established store for over 50 years and preserves the traditional taste.
We specialize in take-out, use pork liver, and stick it on a skewer.
Although it is specialized in take-out, there is a bench at the front of the store, so you can sit and eat there.

I ordered only one, enjoyed it with the provided pungent, and wrapped 4 bottles for take-out.
Hisago Abe used to be on Tsukishima in the past, but now he has moved to Tsukuda, so please note that his current address will be Tsukuda.

　

　　
　
■Stewed

I heard from the owner of the royal road of taste that if you look for something other than "Monja" in Tsukishima, there is "simmered".

It is said that "Genki" with stewed motsu is good.
Also, it seems that the Tsukishima style is skewered and boiled.

　

I went to "Genki" too.

From Nishinaka-dori to the road on the side of Kiyosumi-dori, it is a small shop facing a certain alley, with only round chairs lined up on a small counter, giving the best atmosphere.

If you ask "Can I order" without knowing that it is preparing before opening the store?
"I haven't yet, but I've come all the way," I ate only three bottles.
The three are "cow motsu (small intestine)", "cow fuwa (lung)" and "cow nankotsu".
It was also delicious. It's rare, isn't it?
(I thought it would be great if it was with beer, but I refrained from it because it was before opening. 。）

In addition, it is basic to bring drinks in Genki, and the style is to order dishes (simmered on skewers) at the restaurant. (If you don't have enough drinks, you should order highball and sake.)

※Excuse me. Genki-san forgot to take pictures of both the dishes and the shops. 。 。
　Please imagine from the sentence

　

Both lever fried and stewed are the best companions of sake (especially beer?) 。
The Tsukishima area (also in Tsukuda) still has many old Showa townscapes, narrow alleys and trees at the eaves.
There's a lot of signboard architecture.　

　

　

In addition to monja, they eat lever fry and stew in a Showa atmosphere.
Why don't you enjoy it?

　

 

 

It's really rainy season. I feel that summer will come when I see the fine weather.

Well, this time, I would like to introduce the cooking class that I have attended for almost a year.

　　　

　　　　　

Ginza Fujita, a Japanese restaurant in Ginza 8-chome, is an adult restaurant that is usually used for entertainment, but cooking classes are held every Saturday and weekday daytime.

　　　　　　

The professional will teach you directly, and the whole process can be done by yourself! This feature is that it is not made in a group.

　　　　　

It is on the first basement floor of the Third Soire de Bill, along with Hakuhinkan.

　　　

　　　

　　　　　　

It seems that it was a classroom that started with the hope of knowing the joy of cooking and the joy of entertaining important people in cooking, and a total of 800 students have already been produced in 10 years.

　　　

The teacher is a general who loves cooking and is always ambitious, and a former bandman and a whip master (!?) craftsman. The teachers are humorous and the classroom is always laughing.

　　　　

　　　　　

Here, we will teach you the basics of Japanese food and the tips of cooking, such as how to take soup stock, how to judge fish, and how to select ingredients.

However, he told me that there is no textbook, the fun of the arrangement, the points to be suppressed, and the dishes are not stiff, but can be made while thinking more.

　　　　　

　　　　

The ingredients are very good, so you can learn about quality points based on this.

　　　　　

From standard to elaborate...

　　　　　

　　　

For the first hour, learn while watching the teacher's demonstration, and actually make the remaining hour and a half by yourself.

　　　　　

　　　　　

In a classroom lecture, "I'm frustrated. I understand. But when I actually do it, "What is it?" That's right. 。 。

So it's wonderful to be able to do the whole journey alone like this classroom. If you don't understand, the teacher will look at it immediately, ask your neighbors, and have a lot of interaction.

　　　　　 　　　

Moreover, in one lesson, it repeats like training, so it permeates on the spot to some extent.

　　　　　

For example, while listening to Shizuka Kudo, judge 10 horse mackerel with carelessness, repeat 5 times while tasting the boiled mackerel, judge 3 cups of squid and shred it (practice how to move a kitchen knife), 24 eggs Break it with one hand to make 6 eggs....

　　　　　

It may be very difficult, but the teacher is very kind and the conversation naturally arises, so I can do it with a laugh ('@`*).

　　　　　　

It's transformed into a fluffy horse mackerel.

　　　

　　　　　

After making it, tasting time. There's also a lot of flowers here.

And every time Ebisu is the service

　　　　

　　　

There's a lot to make, so I often take it home without eating everything.

The children are very honest, so the souvenirs in this classroom really eat (^^;)

　　　　

Taro Masanao.

　　　　　

Originally, I decided to go to a cooking class to make baby food for Chibi, my home, "I don't know how to take soup stock."...。 I want my child to eat something properly. I thought it was a starting point, but more than that, I realized that "it's fun to cook!"

　　　　　

　　　

Beginner → After attending the intermediate edition, many people take the beginner's edition again. The classroom time once a month is fun and fulfilling, so I want to repeat it. Maybe so, too (laughs)

　　　　

If you are interested, please call the shop. (Phone: 03-3572-5601)

　　　

　　　

◆◆Class being recruited ◆◆ (Note: Information at the time of blog posting.)

49th Grade Started in July 2016 4th Saturday of every month from 15:00 to 17:30

50th Grade Started August 2016 Third Saturday of every month from 10:30 to 13:00

Capacity: 5 to 6 students per class Number of times: 14 times in total (once a month x 14 times)

Tuition fee: 7,500 yen per time x 14 times (batch: Admission fee free, tuition fee 105,000 yen)

　　　　In addition, cancellation is not possible after payment is made 2 months in advance.

　　　

Sardine namero, tsumire juice, cold juice, horse mackerel barterra, fried, Nanban pickles, how much soy sauce is pickled, boiled mackerel, boiled rockfish, Tendon, kelp, squid salted, foiled squid, squid somen, Tencha, Thai tea, cold ochazuke, bamboo shoot rice, steamed sakura, steamed chicken, swaffled rice, fried chicken, egg, bun, bun, egg, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun bun, bun, bun, bun, bun, bun, bun,

　　　　

※If you are absent, we will not be able to refund the tuition fee. (In addition, supplementary lessons will be accepted free of charge up to 2 times.)

　　　

◆◆Related blog◆◆

　About intermediate class

　About meal

　　　　

　　　　

◆Ginza Fujita

ＨＰ： http://hitosara.com/0006039581/ (Hito Sarah)

Address: 8-8-7 Ginza, Chuo-ku Third Soire de Bill B1F

Phone: 03-3572-5601

 

 

In front of Pierr Marcolini on West Fifth Avenue Street in Ginza
On the third floor of the Urano Building on the right, walk toward 6-chome.
The signboard of the building says "R".

And at the entrance of the first floor, there was a menu written on the blackboard.

　

A shop that came out when I was searching with shaved ice on the net.
It seems that you can't rely on shaved ice alone.
It can be served for lunch of 1500 yen, half size of shaved ice, 500 yen.
The shaved ice here seems to be natural shaved ice.

　

　

On this day, there are two kinds of tomatoes and roasted matcha.

　

　
My friend made tomato and I made roasted green tea.
Sweetness like black honey and grains are contained in it.
But it was tasty with light sweetness.

　
For lunch, I dried mackerel mirin.
It's a good thing.
It's like a miso soup like a boiled dish
It's almost full of vegetables and it's almost maitake mushrooms (laughs).

　

　
I'm not good at maitake mushrooms, but I left most of them.
But it was a very healthy lunch!

　

　
The homepage of the barber shop Rupurin

　

 

 

In the Nihonbashi area, there is a famous exquisite standing soba restaurant.

The name of the store is "Soba Yoshi". It is a 3-minute walk from the Tokyo Metro "Mitsukoshi-mae".

It was also featured on NHK's popular program "Bra Tamori", and Tamori, a food communal, acclaimed.

It's said that the taste is endorsed.

　

When you enter the store, you can smell the bonito flakes. In fact, this shop is a long-established bonito specialty store.

It is a standing soba restaurant run by Nakaya Shoten, so high-quality dashi is heard.

Orders are purchased at the vending machine.

I think the recommendations of this shop are "Kakiage Soba" and "Kenchin Soba".

The fried shrimp with plenty of shrimp is very delicious.

You can also satisfy Kenchin soba with a lot of vegetables.

And the scent of buckwheat flour is also very good.

　

In addition, there is a hidden popular menu unique to the bonito specialty store.

My name is "Okakaka". Sprinkle it on rice and try it with soy sauce.

It can only be said that it is simple but excellent.

However, cheap and good shops have a "line" that can be said to be fate.

Above all, I want to avoid lunchtime. The shop is narrow and full.

So, I can't deny that it's quite cramped, but that's why it's a soba that you want to eat.

　

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Soba Yoshi Honten

Honmachi Yamazaki Building 1F, 1-1-7 Nihonbashi Honcho 1-chome, Chuo-ku, Tokyo

Business hours 7:30-20:00

Holidays: Saturday, Sunday and public holidays

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