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[Ino-chan]
July 31, 2018 09:00
It was in Tokyo too. --marLOWE's beaker pudding.
This pudding, milk and eggs are authentic and very delicious.
As the name suggests, Marlow is a restaurant with a view of the sea in Yokosuka City.
Many customers use pudding, which was originally offered as a dessert menu at the main store.
In response to this request, what we started selling for take-out is now synonymous with Marlow.
However, the pudding shops selling this beaker pudding are also Hayama and Zushi.
It was only located in Kanagawa Prefecture, the same as the main store.
For this reason, I used to buy it exclusively for events at department stores in Tokyo, etc.
From 2017, the only permanent store outside the prefecture has appeared in GINZA SIX.
The other day, I chose a little special "Royal Milk Tea Pudding".
It is in the Ginza beaker made to commemorate the 1st anniversary of the opening of GINZA SIX.
A familiar beaker depicts the cityscape of Ginza in the 1960s.
It was around the time the last Tokyo Olympics were held.
Perhaps because of your mind, Uncle Marlow is more proud than usual (perfectly because of your mind).
Marlow's heat-resistant beaker can be reused, and if you bring it to the store next time, 200 yen will be returned.
※Some items that are not subject to reuse, such as limited beakers, and are returned to beakers.
Some events are not available, so please check when using cashbacks.
Ginza beaker purchased a teak lid with the intention of collecting it.
Well, what shall I put in?
Marlow GINZA SIX store
6-10-1 Ginza, Chuo-ku, Tokyo GINZA SIX B2F
０３－６２６４－５５１２
[rosemary sea]
July 30, 2018 09:00
It's rosemary sea, covering "gifts and I enjoy myself" like Kadenza.
Oidema Yamaguchikan is an antenna shop in a spacious space located in the center of Nihonbashi Business District.
Yamaguchi Prefecture is the hometown of Tetsu, a mobile phone shop that has recently taken care of, and Oidema Yamaguchikan is a shop recommended by Mr. Syama of the Rosemari Food Lipo Corps.
We have a lot of delicious, unusual, and easy-to-priced items.
I would like to introduce you as much as possible.
Oidema Yamaguchikan I was taken care of by Akio Yanai, director of the Yamaguchi Prefectural Products Association Tokyo Branch.
This is the person in the image above. We received detailed comments for each product.
Then I would like to introduce some items.
Goro Mihorido (Mihorido) Yamaguchi City ¥208 (tax included)
Suddenly, it's an introduction from No.1. This is data from sales results in June.
In Yamaguchi, the hospitality to customers and greetings to their predecessors are mainly Gairo. It's useful.
There are "Uiro" in various parts of Japan, but most of them are made from rice flour.
The gairo of Yamaguchi is made of warabi powder. The texture and flavor are different.
Left: "White" contains white beans and is inherited by gairo Yamaguchi, center: "Black" is invented by the second generation hall owner with brown sugar, right: "Matcha" is invented by the current third generation with matcha.
 
Mr. Miborido, founded in 1927.
 "Miborido-san and this" Hon Taya "(Gairo on the right image, 880 yen [tax included], founded in 1917), it is a shop close to the eyes and nose in Yamaguchi City.
I prefer which one is better.
Mr. Miborido was taught how to make a gairo 400 years ago after the war (from Fukudaya, the founder of gairo Yamaguchi).
(Mr. Fukudaya) When the successor of his only son died in the war and went out of business, he inherited the taste that was only a child-specific biography to the first generation of Miborido, who had worked at Fukudaya. That's the director. "
Orthodox "white" is food lip of Rosmali family.
"The taste is very gentle and plump and smooth. You can eat as much as you want."
By the way, Mr. Miborido's "Ikugairo" was the No. 2 selling well. It is not vacuum-packed.
391 yen (tax included) Suo-Oshima-cho, Oshima-gun, Tanaka Seasan (Oshima-cho, Oshima-gun)
It's the 7th best seller. Moreover, it boasts long run sales.
On this day, "up to 2 bags per person" was restricted.
Nobuko (a young fish of squid) from Yamaguchi Prefecture is fried and dried.
"This is originally not a number, so it is not sold in Yamaguchi Prefecture.
Mr. Tanaka's products are only available at our house.
At one time, the product did not come in because the raw material was not caught, but recently I came in because I was able to secure small squid. But whether to hold it until the end of the year.
Some customers come to buy this only." The director.
It is the food lipo of the Rosmari food lipo corps.
"The more I chewed, the more the squid tasted, and it was delicious." Mr. S branch.
"The more I chewed, the more the taste of the squid was stained, and the bittersweetness of the liver was very delicious." Mr. S Yama.
"It's 'small squid', but it's perfect for a sake friend." Mr. F Yu.
"Because it's bite-sized, it's easy to eat and I think it's recommended for women on a diet." M Mee.
"Deep taste. I think it matches well with beer." O.
"The more you chew, the more umami comes out and becomes habit." Mr. Tsan, 3.
"It is easy to eat and the taste is condensed." Mr. Si.
Drink orange (Daidai) Yuzuya Honten Hagi City 1,620 yen (tax included)
Based on orange, Hagi's summer orange and yuzu are added. Uses 100% Hagi citrus.
It can be used in the same way as usual vinegar. No pesticide residue, completely additive-free.
Orange vinegar which is sour and delicious and makes your body happy.
It is OK to drink a small amount as it is, or add honey and syrup to a healthy drink with carbonated water, milk or shochu.
・・・ Introducing Yamaguchikan's items will continue two more times.
Come on Yamaguchikan
2-3-4 Nihonbashi Plaza Building 1F
Nihombashi Station on the Tokyo Metro Tozai Line and Ginza Line is close to each other.
It is located on the opposite side of Nihonbashi Takashimaya across Chuo-dori.
０３－３２３１－１８６３
Business hours 10:30 to 19:00
Excludes from December 31 to January 3.
※ The museum will be closed temporarily on August 11 (Sat) and 12 (Sun).
Click here for the homepage of Mr. Yamaguchikan.
⇒ http://www.oidemase-t.jp/
[Dye]
July 29, 2018 12:00
The Japanese cooking class "Ginza Fujita" introduced before
The other day, I was finally able to finish the intermediate class!
It is located on the first basement floor of the Third Soire de Bldg., near Hakuhinkan, along Chuo-dori.
"Ginza Fujita" is a Japanese restaurant with an adult atmosphere that is usually used for entertainment, but cooking classes are held during the daytime and Saturday on weekdays.
Beginning with the beginner class, and when it is over, the applicant will proceed to the intermediate class.
Professionals will teach you directly, and it is attractive that you can do it alone instead of working in a group. On the other hand, there are 5 to 6 students in one class, so it's fun to have friends, and I can listen to questions that I can't think of alone, so I can study.
In the beginner class, I learned from the basics such as how to take out barefoot and how to use kitchen knives.
During class, you can judge many fish, make several eggs and thick rolls, and there are many repetitive exercises, soak the body to some extent even in the class alone.
In the intermediate class, the main thing is to devise using your head, such as how to use seasonings and arrange them, so you can get a glimpse of the depth of cooking.
The horse mackerel fried even in the beginner is made with unusual clothes instead of bread crumbs, and also elaborate dishes such as pork kakuni, lily root buns, and crab dishes.
Delicate and delicious Yurine Manju (!) Sweet fried chicken with saury.
The crab was cooked with a whole cup of cooked rice and cream cheese.
In the spring, you can make a wild vegetable bowl using butterbur and feel the season, and learn how to make duck meat, which was mysterious to handle personally, soft.
It's a great deal. 。 。 Finally, it became sashimi. Oh...(^_^;)
When I actually tried it once, I was confident that it wasn't so hard, and I came to think about the original taste of the ingredients, so the seasonings that I had put like a routine until now are unnecessarily used.
In addition, the kelp tightening of fish taught in the cooking class is made a little bit at home. In that case, I was wondering if there was any delicious sake that would suit it....  Until now, I wasn't very interested in alcohol, and I thought it would be good for potatoes and juice, but I was surprised by myself.
The number of drawers for cooking has increased, but the way of enjoying life has expanded. 
And the most important thing I learned is that cooking is free . (There are some points that must not be removed!)
I thought I had to do it exactly as I was told in a cooking book, etc., so it was a great discovery that it was fun to think freely and deliciously.
The Japanese food-related cooking book I had no longer feel the necessity, so only the cooking class notebook of "Ginza Fujita" is on our bookshelf!
Wouldn't it be nice to have this? ？ 
Before going to the cooking class, the craftsmen seemed to be strict, and I was nervous to call inquiries, but Mr. Fujita here is a person full of hospitality and humor, so there is no need to worry about that. did.
You mentioned that you want the students to enjoy it through cooking, but that's true! It was very fun.
I have to proceed to the intermediate class only after finishing the beginner class, but for about three years in total, there were new discoveries every time, and I was so fulfilling that I wanted to go more.
Like the meal of "Ginza Fujita", it is not only delicious, but also the excitement of "I have such an idea", so both classes are a sloppy one who has gained some cooking experience. I think.
If you are interested, please call us first from the beginner class (*^^*)
(Phone: 03-3572-5601)
It's fun~
◆◆Recruitment class (beginner class)◆◆
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, garlic miso, horse mackerel barterra, fried, Nanban pickles, how much soy sauce is pickled, boiled mackerel, boiled rockfish, boiled child squid, Tendon, salted squid, foiled squid, foiled squid and squid somen, Tencha, Thai tea, cold tea, steamed sakura, steamed rice, fried rice, boiled young bamboo, fried chicken, wakafuzawa, s, s, s, sawa
※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.)
[rosemary sea]
July 28, 2018 12:00
This is rosemary sea, where we showcase "gifts and enjoy yourself" with interoperabilities.
Shiseido Parlour Ginza Main Store Restaurant, the 2018 Summer GINZA Curry Fair is being held until August 31st (Thursday).
At the summer curry fair, which has become an annual event at Ginza Main Store, in addition to the three classic curry rice varieties, four specialty curry menus that arrange traditional curry sauces and combine carefully selected ingredients are available.
Based on the cooking method inherited by successive chefs, we make use of the deliciousness of seafood, chicken and beef.
Shiseido Parlour's curry with its aroma and deep richness.
These four kinds are until the end of August.
This time, we also took care of Shiseido Co., Ltd. Parlor Public Relations Group Koban and Hashimoto.
Here's a fair curry and rice.
Wakayama Prefecture's "Kishu Umedori" brace and summer vegetable soup curry 2,900 yen (tax included)
Kishu Umedori, which is characterized by its original umami, moderate elasticity and softness of chicken, is cooked in a juicy curry-flavored bouillon.
Chicken is easy to eat.
Curry soup that feels fragrant spices enhances the taste.
What is Blaze?
braiser French
A dish in which meat is fried with oils and fats, colored, and steamed with a small amount of soup stock.
In other words, it is a cooking method that combines fried and steamed to boil.
Since it is not a stew, add wine, bouillon and water to avoid too much water, and seal the pot so that steam and aroma do not escape.
At low heat, gently change the direction of the meat from time to time and make it steamed.
4,900 yen (tax included) with curry saffron rice of Omar shrimp and scallop shells.
Omar shrimp and scallop shells, which enhance aroma and sweetness by lightly sauteed, are combined with crustacean's umami and coconut fragrant curry sauce.
Saffron rice, which goes well with seafood, is a luxurious curry rice that stimulates appetite and feels summer.
Premium curry rice of Japanese black beef 3-piece meat 5,000 yen (tax included)
Three marbled Japanese black beef meats with fine texture. Among them, only the special soft part was selected and cooked slowly with espanyool sauce.
The combination of melting beef and curry sauce that feels the sweetness of onions is exquisite.
Braze of low-carbohydrate version manga Lizza pork and soup curry of summer vegetable 2,900 yen (tax included) Carbohydrate amount 38.8g
Manga Lizza Pork, Shiseido Parlour, has appeared many times.
"Manga Lizza Pork", which is said to be a national treasure of Hungary, is softly cooked with curry-flavored bouillon.
Based on Shiseido Parlour's traditional curry sauce, the umami is doubled by adding bouillon, which is stewed with manga Lizza pork rose meat.
It is a low-carbohydrate soup curry that combines meat and summer vegetables luxuriously.
※ Carbohydrates are calculated by the Food, Raku, and Health Association.
(Calculated based on the 7th edition standard ingredients table available carbonates.)
※ A separate service charge of 10% will be charged for the price.
※ The image is an image.
・・・ In the hot summer, enjoy the curry and rice of Shiseido Parlour.
Shiseido Parlour Ginza Main Store
Ginza 8-8-3 Tokyo Ginza Shiseido Building 4/5th floor
０３－５５３７－６２４１
Business hours from 11:30 to 21:30 (last order 20:30)
Regular holiday Monday (open on holidays)
Click here for Shiseido Parlour's website.
⇒ http://parlour.shiseido.co.jp/
[Yo-chan]
July 27, 2018 18:00
1 History of Monjayaki
Monjayaki, which represents the food culture of downtown, is not a unique food of Tsukishima, but its history dates back to the Edo period. As you can see in Kawayanagi of "Shofu Yanagi Tadome", "Text Yakiya that cannot be written with a scoop brush", children wrote letters on an iron plate with dough dissolved in soup stock and ate while remembering, It seems that the roots are called character ware. Through the pre-war period in downtown Tokyo, children pour only a bowl of flour dissolved in water into water on an iron plate, and seasoned with prepared sauces and blue seaweed, and little by little with a small spatula It is a snack for children offered at a candy store. The taste and quantity that matched the taste of adults was the beginning of the Yoshimi family, which opened in 1954 after the war. "Iroha" in 1955, "Kabuki" in 1956, "Joshuya" in 1965, and "Hide" in 1966 will open. At this time, there were 5 to 6 kinds of ingredients such as cabbage, pork, squid, soba, shrimp, etc. In the mid-1970s, there were around 5 monjayakiya, and in the late 1980s, there were 10 houses. With the opening of the subway Yurakucho Line in 1988 and the opening of the subway Oedo Line in 2000, several stores devised new menus with ideas and originality, and began to devise creative tastes. Was. In addition, with the interest of the media and gourmet, Tsukishima has been operating more than 80 stores on Monja Street, commonly known as Monja Street, which is about 500 meters radius of Nishinakadori Shopping Street. In September 2002, the "Tsukishima Monja Promotion Association Cooperative" was formed, and efforts are being made to improve the external creditworthiness of the Tsukishima Monja brand.
2 Tsukishima Monja Promotion Association Cooperative
(1) Location: Nishinakadori is just up from the 7th entrance of Tsukishima Station on the Tokyo Metro Yurakucho Line.
It's at the entrance of the shopping street.
(2) Business hours 12:00-20:00 noon ☎03-3532-1990
(3) Benefits
Oh, "Information of Monjaya around Tsukishima" Information brochures of 53 member union member stores
Yes, there is. This is not an information center, but a cooperative, so it's a Monjaya.
I don't have any information. Please choose your favorite shop with a pamphlet in your hand.
B. Sale of coupons that allow you to order 1100 yen worth of Monjayaki for 1000 yen
I'm doing it.
  
Monja Street, Tsukishima Monja Promotion Association Cooperative Coupon
3 Others
From August 3 (Fri) to 6 (Mon), Sumiyoshi-jinja Shirine Annual Festival (main festival) will be held.
In particular, this year is the main festival once every three years, so please go out.
[Dimini ☆ Cricket]
July 27, 2018 14:00
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a long-established authentic Western-style restaurant "
