Chuo-ku Tourism Association correspondent blog

It's rosemary sea, which listens to "gifts and enjoy yourself."

　

The antenna shop Nihonbashi Nagasakikan in Nagasaki Prefecture, here is the previous introduction.

⇒　/archive/2017/07/post-4512.html

This time, Mr. Khara and Mr. Rko of Rosmali's workplace also offered a product introduction.

At the same time, I also took care of Mr. Kobayashi, Deputy Manager of Nihonbashi Nagasakikan.

　

Let me introduce you.

Nagasaki Kadoni Manju Iwasaki Honpo

Kakuni, which is made by boiling pork roses slowly, and its melting taste is sandwiched in a dough that is soft.

Nagasaki Kakuni Manju was born with the wish of Nagasaki's unique Takufuku cuisine and a dish of Tonporou, one of them easier.

We are also particular about the materials.

From the dedicated pig farm, "Chili's Andes Kogen Pork" suitable for horny boiled, hygienic and safe pork.

In addition, no chemical seasonings are used for dashi, which is firmly soaked.

Very popular at product exhibitions. But only Nihonbashi Nagasakikan is the only place in stores outside of Kyushu.

In addition, Kojima-san's Kadoni Man (upper right of the image) is also available.

From the left of Kankoro mochi ...

2 rows: Yomogi Kankoro Mochi is Mayu

Murasaki Imokankoromochi is mayu

Kankoro Mochi Vacuum Pack Soka Family

BARAMON Kankoro Mochi Yomogi Fujioka

BARAMON Kankoro Mochi Murasaki Imo Fujioka

Kankoromochi Ovalan Sokaya

Kankoromochi Oval Purple Potato Sokaya

Goto Islands's regional cuisine Japanese sweets.

"Kankoro" is a sweet potato dried in the sun.

It was an important staple food for the people of Goto Islands.

"Kankoromochi" is the combination of this and glutinous rice. "The taste of hometown" of Nagasaki citizens.

It is an old-fashioned rustic mochi confectionery made by grandma.

When you search the internet ...

Masaharu Fukuyama is very acclaimed. When I was a kid, I baked it on the stove and ate it.

I'm a favorite of Naka Risa. Introducing exquisite sweets that calm down when you eat, as well as beauty and diet effects.

Haruna Kawaguchi is from Goto Islands with a pinpoint. It is a nostalgic taste that reminds me of my hometown.

　

I tried to cook a little bit of Kusakaya's "Kankoro Mochi Vacuum Pack".

"The gentle natural sweetness of sweet potatoes and the firm texture of the mochi make you smile unintentionally." Rosmali family.

　

Karasumi

Left: Japanese karasumi Takanoya

Medium Bale Slice Karasumi Fujii Karasumi Store

Right: Karasumi Fujii Karasumi Store

It's salted in the ovaries of bola.

Masashi Sada, a singer from Nagasaki Prefecture who believes Rosmari, also sang.

It's a mustard of "My favorite thing, Karasuma ..." It's an old song.

There are various theories in Japan's three major delicacies: "Nagasaki's Karasumi, Echizen's Sea, Mikawa's Wata", but it seems that Nagasaki's Karasumi is always included.

The origin of the name of Karasumi ... There are also various theories.

In the past, the color was black, so it resembled Tang ink, or because it was in the form of Tang ink, or the lord of Nabeshima explained to Hideyoshi Toyotomi as "Tang ink".

Mr. K Hara: "Cut, sandwich the green onions between them. I'm eating it locally."

Rko "Simiple as it is. Cut it thinly into sake tidbits."

　

Hasami ware

Hasami-cho, Higashisonogi-gun, Nagasaki. The pottery produced in this area is "Hasami ware".

About 400 years ago, three staircase-shaped climbing kilns were built in Muraki, Hasami-cho, and pottery making began.

Gradually shifted from glazed pottery to porcelain centered on dyeing and celadon, and with the assistance of the Omura clan, dyeing in particular became the largest production in Japan.

In the Edo period, it was a popular dish of ordinary people with thick and rustic arabesque pattern that was durable and hard to break.

Even now, this tradition is definitely alive.

The image is the "cat dish series". It's very popular.

　

Champon's ingredients

Left: Champon's Gui Hamaguchi Fisheries

Right: Vacuum Champonge Suginaga Kamaboko

When making Champon at home, how about when you think "I want to make the ingredients full-fledged" or "I want to add a little bit of ingredients"?

You can make authentic champon with bright red and green.

A blissful moment is waiting for you to have a satisfying Champon at home.

It seems that Mr. Khara always uses this.

　

Nihonbashi Nagasakikan

1st floor of Nihonbashi 2-1-3 Urban Net Nihonbashi 2-chome Building

Nihombashi Station is close to Tokyo Metro.

A 1-minute walk from Exit B7, you can see the signboard of the shop from the exit.

Shop 03-6262-5352

Tourist Information 03-3241-1777

Business hours 10:00 to 20:00

Open all year round (excluding building facility inspection days, etc.)

Click here for the homepage of Nihonbashi Nagasakikan.

⇒　https://www.nagasakikan.jp/

 

 

Currently, "Art Aquarium Summer Festival" is being held at Fukutoku no Mori behind Coredo Muromachi!

http://artaquarium.jp/ecoedo2017/aa-summerfestival/

As part of the major summer event "ECOEDO Nihonbashi 2017" held near Nihonbashi, it was opened for a limited time until September 24. Time is from 15:00 to 21:00. In case of stormy weather, it will be canceled. You can enjoy nostalgic Showa festivals such as goldfish scooping and shooting. In addition, there will be fun events such as Bon Odori by popular DJs, so be sure to check the website.

Next to the summer festival venue, the former Mebuki Chaya is now open as "Eiyu Saisui-Gian".

Click here for the menu! There are a lot of alcohol and things that look great on Instagram. You can enjoy it both inside the store and at the festival venue.

The venue for the summer festival is located next to Fukutoku Shrine, behind Cored Muromachi. It's a small square, so be careful not to miss it....！

Nihonbashi at night is cool and refreshing, and people who come and go are calm and very comfortable. It's also a good point.

"ECOEDO Nihonbashi" where you can see unusual scenery, you can experience the coolness of Edo until September 24. Not only summer festivals but also various events are held, and there are benefits if you take a stroll in yukata! Please come to Nihonbashi on summer nights.

 

 

　

The harsh heat continues, how are you all?

Today, I would like to introduce some Inaba udon shops that can be enjoyed even in hot summers.

　

　

　

Inaba udon is one of Japan's three largest udon noodles and is a specialty of Akita Prefecture.

Founded in the first year of Mannobu (1860), he continues to preserve traditional techniques by hand by craftsmen.
It is said that no one knows the name of Yosuke Sato Shoten in Akita Prefecture.

　

Ginza Yosuke Sato is a shop where you can taste such authentic Inaba udon in Chuo-ku.

　

Here's what I ordered this time.

　

　

Two flavors
There are two types of soup, soy sauce and sesame. The beautiful udon is shiny.
It was a smooth texture and chewy texture, and it was delicious enough to eat forever.

　

Thai curry two flavors

This is also two flavors. Green curry and red curry. It seems to be a popular menu since its opening.
The spices contained in curry also work to rejuvenate the stomach, and it is recommended in summer when appetite tends to decrease.

　

In addition to Inaba udon, we also have Kiritanpo pots and water-cooking Hinauchi chicken with regional cuisine in Akita Prefecture.

There is a course where you can enjoy locally brewed sake, and the store also sells dried noodles and soup souvenirs.

You can purchase souvenirs without having to eat. Good as a gift.
I want to eat well in summer and survive the heat.

　

　

Ginza Yosuke Sato

6-4-17 Ginza, Chuo-ku, 1st floor of Idei Main Building
０３－６２１５－６２１１
Open all year round except New Year holidays and Bon Festival

　

In Akita Prefecture this month, flood damage​ was reported in various places due to record heavy rains.

I would like to express my heartfelt sympathy to those who have suffered the damage.

　

 

 

The word "alley" seems to have a mysterious charm, and recently I'm going to see what is called "back alley walk" in town walks.

　

Let's introduce the shops in Ginza ALLEY, one of the alleys entering from Ginza Chuo-dori. (ALLEY is said to be derived from French called alee in English, which means narrow streets / Yokocho / alleyways where cars cannot pass.)

After the rainy season, he said, "The full-fledged heat will be in the future." Ginza Street is the same lively atmosphere, regardless of the heat. "Mannendo" is located in the passage with the sign of "Ginza ALLEY" between Chuo-dori Core Building and facing Azuma-dori. Mannendo was founded in Kyoto as "Kameya Izumi". It was 1617 (1617) in the early Edo period. With the relocation of the capital, we set up a shop in Yaesu Kitamaki-cho in 1872 and moved to Ginza after the earthquake. As soon as you visit the shop, you will find plenty of cold barley tea in a large bowl. It's a nice hospitality. Today, we can't help but get the famous "Mede Sugar" (260 yen) and fumanju (200 yen) unique to this season. There is also "Koryomochi" with matcha (260 yen). "Ki no Tsuyu" (150 yen) also has warabi powder and Honkuzu like summer and cannot be removed. The idea of offering the tray, which was delayed, came to mind during the old tray season to make this "Ki no Tsuyu".

　

Even so, I saw the sweet "Ginza Wakamatsu" lined up right away. Signboards and product displays are the same as they were decades ago. I miss you. When you enter the store, there are only women who are nervous, but I'm glad that the atmosphere of "Showa" has not changed at all. "Ginza Wakamatsu" started in this area in 1894. Even now, the same place as that time is amazing. It's also famous as the first shop to make "Anmitsu". "Alleys" have a little secret and obscene image, but this Ginza ALLEY is an alley with a refreshing and slightly different stylish atmosphere.

　

Mannen Domoto store Ginza 5-8-20 Azuma Denwa 3571-3777 11:00-20:00 Summer holidays from August 22 to 28

Ginza Wakamatsu Ginza 5-8-20 Phone 3571-0349 11:00-19:30 Closed at 20:00

 

 

　We planned a barbecue in the evening on a hot day in July.

　The place is on the second floor of "Hot Plaza Harumi".

　　　　"KISAKU Shokudo"

　

　

　I'm starting to sit on the terrace.

　Draft beer is "highest maltz"

　

　At the same time as the toast, everyone's glass is already empty...

　The clerk can carry meat and vegetables with a smile.

　There are plenty of alcoholic drinks, of course, non-al.

　　

　Time has passed, and for a while the night has ended.

　Far away Rainbow Bridge Tokyo Tower Shiodome Odaiba　

　And in the midst of the construction of the Olympic Village.

　

　The amount of meat that can't be eaten in two hours.

　The savory smell of sweet meat at dusk

　The lively conversation of friends was also added.

　I was soaked in a lot of satisfaction. (5,000 yen per person)

・・Even after enjoying the rock bath at warm bath Plaza　

　

　Place 5-2-3 Harumi Chuo-ku Hot Plaza Harumi (warm bath Plaza, Chuo-ku) 2nd floor

　　　　KISAKU dining room

　Telephone 03-6225-0677

　Take the Toei Bus (Tokyo 03 05 Nishiki 13) and get off at "Hot Plaza Harumi-mae" and walk 1 minute.　

　A 15-minute walk from Kachidoki Station　

　　

　

 

 

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

　

The correspondents also studied. The explanation board at Exit 4 of Shin-Nihonbashi Station, "Nagasakiya Ruins".

In the Edo period, there was a medicinal wholesaler in Nihonbashi, which is said to have stayed by Mr. Dutch trading post and Mr. Siebold of Dejima, Nagasaki.

It was called "Izushima in Edo" and was a place for exchange with Western civilization under isolation.

Gennai Hiraga, Ryotaku Maeno and Genpaku Sugita are visiting to meet the Dutch.

In fiction, Megumi Hatanaka's "Shabake" series is also set in Nagasakiya.

　

Nihonbashi Nagasakikan, an antenna shop in Nagasaki Prefecture, opened in March last year in Nihonbashi, which has a deep connection, and plays the role of "a base for transmitting information on Nagasaki culture".

It's the modern "Izushima of Edo".

There are four zones in the store: tourist information, merchandise sales, events, and light food and drink.

　

Mr. Khara (first appearance) and Mr. Rko (second appearance from the Audley article for the first time in a year), both are from Nagasaki Prefecture and are users of Nihonbashi Nagasakikan.

We spoke with Mr. Kobayashi, Deputy Manager of Nihonbashi Nagasakikan.

This time, I would like to introduce some products in the product sales zone.

The corner of Champon. And the corner of the dish udon.

　

What is your recommendation here?

Nagasaki-chanpon Mirokuya

It is said that the richness of the noodles and the original soup is exquisite.

Both Mr. Khara and Mr. Rko are pushing "Mirokuya".

There are many souvenirs from Nagasaki, most of them, and it seems that they are generally open at Nagasaki and Kyushu exhibitions.

　

Udon's corner. What is your recommendation here?

Nagasaki Goto Tenobu Udon
Nagasaki Goto Udon Co., Ltd.

Thin but firm, strong body and smooth throat.

It is the result of the careful hand-rolling work.

Goto Islands, the western end of Kyushu. Goto Tenobu Udon, which is handed down to this nature-rich island, is a traditional udon with a millennium history that uses camellia oil squeezed from camellia fruits from Goto and salt obtained from clear seawater.

We use only domestic wheat.

The food lipo of the Rosmari family. "It's thin but stiff. The "slipping feeling" is wonderful with camellia oil."

Corners such as somen. What is your recommendation here?

Noodles from Shimabara Tenobu
Tenobu Noodle Kofusayama Sho

Hand-rolling technique that has been handed down to the Shimabara region since ancient times. New noodles made based on this.

By adding "more" to the whole noodles, the sauce soup is often entangled.

Made from domestic wheat, it has a sticky texture.

"The impact is great. It has elasticity. Soy sauce is often entangled." Rosmali family.

・・And I had the above two dishes with shrimp soup.

Shrimp soup
Choko Shoyu Co., Ltd.

Moderate sweetness and subtle scent of shrimp dashi.

Based on honjozo Marudai bean light soy sauce, it is made with shrimp, shiitake mushrooms and kelp. It's twice concentrated.

"I feel the sweetness of shrimp. The aroma and flavor are also exquisite. I think it goes well with any kind of noodles." Rosmali family.

・・And I also bought flying fish (chin) soup. I'm going to have it here next time.

Jaw soup
Choko Shoyu Co., Ltd.

Light flavor of Nagasaki's famous flying fish (chin) dashi.

This is also based on honjozo Marudai bean light soy sauce, and the balance of shami of flying fish, shiitake mushrooms and kelp is exquisite.

This is also twice concentrated.

By the way, Choko Shoyu has developed additive-free soy sauce for the first time in the industry. It was 1968.

It is said that safety and security are of course pursued health and deliciousness.

In Nagasaki, soy sauce is said to be Choko Shoyu.

Motegi Biwa Jelly "Biwa no Suzu"

A loquat jelly made by a producer processing group in the Motegi district of Nagasaki City, Japan's largest loquat production area.

It is a gem that is wrapped in jelly together with a whole loquat fruit and seeds with boiled beans flavor.

I never thought that loquat seeds could be processed and eaten. 。 It's a culture shock.

Moreover, it is said that the seeds themselves are full of nutrients.

Also, hydrangea Kabo's (from left) Jelly of Nagasaki Zabon, Igi Riki Mikan, and Nagasaki Motegi Biwa are also recommended.

　

The corner of Nagasaki Castella. What is your recommendation here?

Fifty-three-burning (right)

Fifty-three-yaki kasutera (middle)

Wasanbon sugar kasutera craftsman hand-ware (left) Suzakiya

Gozanyaki does not use all eggs and uses egg white 3 for 5 yolks.

That's why it's called Gosanyaki. It tastes rich.

Suzaki-ya is a shop that has been going on for generations in Nagasaki, but recently it has become energetically available.

It seems to have been put out in the Castella Castle in Huis Ten Bosch.

However, since we refrain from advertising, it seems that the reputation is spreading by word of mouth.

And it seems that only Nihonbashi Nagasakikan is the only one that has items in the Tokyo area.

　

Another recommendation ...

Wasanbon Castella Nagasaki Honpo Sugaan (Toan)

This is also a popular castella.

　

Mr. Nihonbashi Nagasakikan, there are still many products to introduce. I'm looking forward to it.

　

Nihonbashi Nagasakikan

2-1-3, Nihonbashi　
1st floor of Urban Net Nihonbashi 2-chome Building

Nihombashi Station is close to Tokyo Metro.

A 1-minute walk from Exit B7, you can see the signboard of the shop from the exit.

Shop 03-6262-5352

Tourist Information 03-3241-1777

Business hours 10:00 to 20:00

Open all year round (excluding building facility inspection days, etc.)

Click here for the homepage of Nihonbashi Nagasakikan.

⇒　https://www.nagasakikan.jp/