This is a rosemary sea, which showcases the resilience of "gifts and enjoy yourself."
Fuji no Kuni Yamanashikan is an information general building that introduces the charm of Yamanashi to everyone in the Tokyo metropolitan area from Nihonbashi, and an antenna shop full of fun.
We handle foods such as fruits and vegetables, sweets, noodles, wine, drinks such as sake, jewelry and crafts.
Click here for "A lot of fun, Yamanashi-Fuji no Kuni Yamanashikan-Part 1".
⇒ /archive/2018/08/post-5500.html
Click here for "A lot of fun, Yamanashi-Fuji no Kuni Yamanashikan-Middle"
⇒ /archive/2018/08/post-5501.html
This is the third and second part.
This time, we also took care of Fuji no Kuni Yamanashikan Chef Sommelier Kayoko Funato.
Let's introduce the product.
Inden (Inden: Inden)
The more you hold it, the more you get it to your hands, and the more you use it, the more you love it. Soft, light, strong, It is Inden.
There is a theory that the leather from India (India) is shortened and Inden.
It is said that Koshu Inden has a history of more than 400 years.
It is mainly tanned with deer skin, derived from Nanban trade products, and lacquered. A special technique.
Deer leather is familiar to the body as a weapon and has strength, so during the Warring States period, armor and helmets using smoked and sarasa techniques were popular among warlords. Was.
Inden seems to have weapons, harnesses, drawstrings, etc. made all over the country during the Kanei era.
However, at present, it is only Koshu Inden that the manufacturing method is transmitted.
"The coin purse is the best. In spring, wallets and business card holders come out.
From the second half of the 1,000 yen range to tens of thousands of yen.
Inden has several creators, and the largest one is Yushichi Uehara.
The name is "Inden-ya".
Inden-ya has a boutique in Aoyama, so we purchase it from there." Mr. Funado.
Hoto
regional cuisine in Yamanashi. As you know, it's a hot pot chic noodle dish that warms up from a lot of ingredients, nutrients, and cores.
Cut the noodles to a wider width than udon and boil them in miso-style juice without boiling them.
Ingredients include mushrooms, chicken, pork, fried chicken, etc. Pumpkins are an essential item.
"Hoto comes out even in summer.
Super doesn't seem to sell warm soups in summer.
There seems to be an extra increase in the number of people who come here." Mr. Funado.
Kakushi Kai noodles Hoto Arikawa Shoji 302 yen (2 images below: far right)
Kakushi Kaisei 398 yen (upper image: lower center)
648 yen for a special bag for 4 people (upper image: lower left)
627 yen for 3-person ground powder (upper image: upper left)
615 yen per serving vegetable (upper image: upper right)
・・・ And there is also a "cooled summer".
Cooled hoto and summer hoto = "Ozara".
The summer heat in Koshu, a basin with an inland climate, is exceptional.
It cools the hodo, and the style of colander udon, that's a rough.
Noodle thinner than hoto, slightly darker warm soy sauce-style soup.
It is a gem that is easy to eat and goes on.
410 yen for 2 people in summer (upper image: right)
Arikawa Trading Co., Ltd. 594 yen (upper image: left) for 3-person chilled Hoto
It is kneaded with only domestic flour and water without using preservatives.
The time to boil is short, and it's fine to take about 6 minutes.
Yoshida's udon
It is a specialty of Fujiyoshida. This is one of the 100 Best regional cuisine fishing villages selected by the Ministry of Agriculture, Forestry and Fisheries.
The thick and strong noodles, the more you chew, the more you taste.
The reason why men are thick and strong is that it is because men who care about the busy and rough hands of women in areas where textiles are thriving.
It's also dramatic and wonderful.
380 yen for 2 people of Yoshida udon chilled bukkake (upper image: second from right)
3-person Marushin Seimen with Yoshida udon sauce 640 yen (3 image above: lower right)
Boiled shellfish
Sealess prefecture surrounded by mountains: Yamanashi: In the past, the people of Kai country longed for seafood.
So Koshu merchant went out to Numazu in Suruga Bay, and on his way home, boiled the landed abalone on the beach and soaked it in soy sauce barrels.
It is said that while riding on a horse, the salt of soy sauce was moderately adapted while shaking and arriving in Koshu, and a soft and matured delicious abalone boiled shell was formed.
This boiled shellfish, which is said to have eaten by the Duke of Takeda Shingen, is a specialty of Koshu.
You can often eat at celebrations.
Moreover, it has been sterilized at high temperature and can be stored at room temperature. No synthetic preservatives.
"Casual things are abalone, but recently these kinds of 'tsubugai' and 'scallop' have come out.
You can use it as a gift." Mr. Funado.
These are all products of Singen Syokuhin from Kofu City.
3 Kimotsuki with natural abalone boiled shell 340g 10,800 yen (in image above)
Natural small abalone boiled shellfish 80g 1,080 yen (right image)
From the left ...
70g, 486 yen
Boiled abalone shellfish 50g 540 yen
Abalone liver boiled 65g 486 yen
Scallops 50g 486 yen
Sightseeing corner
On the floor, we also provide tourist information on Yamanashi Prefecture.
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・・The other day, Rosmari also went to Yatsugatake in Yamanashi Prefecture.
Please feel the charm of Yamanashi, whether you are in Yamanashi or Chuo-ku.
Yamanashi-kan, Fuji no Kuni
2-3-4 Nihonbashi Plaza Building 1F
Nihombashi Station on the Tokyo Metro Tozai Line and Ginza Line is close to each other.
It's located on the opposite side of Nihonbashi Takashimaya across Chuo-dori.
It is next to "Oidema Yamaguchikan" which I introduced the other day.
Regarding products 03-3241-3776
About sightseeing 03-3243-8600
Business hours 11:00 to 19:30
Regular holidays New Year holidays
Click here for the homepage of Fuji no Kuni Yamanashikan.
http://www.yamanashi-kankou.jp/tokyo/
is delicious, the calm atmosphere on the first basement floor, and the table magic by an exclusive magician who goes around each table after meal is really amazing.
