Chuo-ku Tourism Association correspondent blog

 

  We walked around Harumi Wharf during lunchtime when we were surrounded by the autumn weather.

Today, a large cruise ship "Nipponmaru" was landing.

Earlier, I introduced the sailing ship Nippon Maru.

Today, I would like to introduce the cruise ship "Nipponmaru".

 

   At the entrance of the pier terminal, the date and time of arrival and departure are indicated.

　There is Ho Chi Minh, the front port of Oarai next port.

The rescue boat is orange and beautiful. From the rooftop of the terminal, I looked at the huge chimney while looking at Odaiba.

 

The guard ship in the foreground looks like a bean grain.
Some customers leave the ship for a short time.

The next two days far away from Vietnam, "Nipponmaru" left the pier.

 

 

 

  This is the fourth in a series where you can meet and talk with various people in the city. This time, I accompanied the activities of the "Chuo-ku Ward Administration Monitor Friendship Association" and reported on a part of your activities. .

 

  The "ward administration monitor system" is a mechanism under the jurisdiction of the Public Relations Division in Chuo-ku. Inhabitants of a ward interested in ward administration apply and give opinion and suggestion to ward administration. I myself once participated as a member and expressed opinions on several ward administration themes. Everyone is seriously thinking about Chuo-ku.

 

　"Municipal Administration Monitor Friendship Association" is an exchange organization for people who have experienced this monitor. Even if you leave the monitor, you continue to have a deep interest and attachment to the region, find your own themes, conduct independent research, exchange opinions, and regularly engage in activities. I've been in my friends for a few years.

　On this day, as a "Meeting of Ward Administration Monitor Friends", there was a plan to reconfirm the location and purpose of establishment around public facilities in the city, and accompanying me. . Many positive people gathered about 20 people and went around the city with the guidance of the Public Relations Division. One of the most impressive facilities was the Chuo Ward Environmental Information Center, which was just opened in June this year. It is located on the 6th floor of Kyobashi Square Garden, the center of the redevelopment area.

http://eic-chuo.jp/

　In addition to being able to know the actual situation of environmental measures in the city, you can also learn about changes in historical environmental issues and future issues. It is within walking distance from Ginza and Tokyo Station, so please come and visit us.

 

　In addition, I also looked around [Harumi Children's Garden] and [Rehaport Akashi]. In Chuo-ku, the number of elderly and younger generations is increasing with population growth, so public facilities are being enhanced here and there. If you have the opportunity to take a walk around the city, why not take a look at these facilities? The usual appearance of Chuo-ku may emerge and come out.

 

 

　After a tour of the city, we interviewed Miyo Hamano, chairman of the Chuo-ku Ward Administration Monitor Friendship Association. It is said that this association has been active for more than 20 years, including its predecessor organization. Mr. Hamano himself took over the chairman more than 10 years ago and led this meeting. At one time, I was worried about the decrease in membership, but recently, the number of new members, including male members, is gradually increasing. I am glad that more people are interested in the local area.

　On the other hand, there are still people who leave the meeting, and as a chairman, he thinks that the most important issues are to establish members and enhance their activities. .

　Approximately 10 regular meetings are held a year, and discussions are held on various themes based on the serious desire to make Chuo-ku a better town, and specific educational activities are being developed. You. If such serious activities grow and the appeal of Chuo-ku increases, I think that it will be fun not only for locals but also for those who come from outside the city.

 

　Lastly, I would like to ask you about your immediate goals. "I think it is important to make communication with ward offices and related organizations more active, and to deliver the opinions of the association as much as possible. Sometimes I can't communicate as I want, but I want to work steadily without giving up. In addition, I would like to make various efforts to further deepen the exchange between members. "

　I was encouraged by touching everyone's smile and Mr. Hamano, who was looking forward to the development of Chuo-ku, even though he should have had a lot of trouble. It was a refreshing day.

 

 

Tuesday, November 19 I went to a long-established tour of "Town Walking".

We gathered at Kodemmacho Station on the Subway Hibiya Line and went around Otemmacho, Honmachi, and Kofunecho.

There are a total of 12 participants, including 9 men and women, 2 correspondents, and 1 tourist association.

 

First of all, from "Edoya".

　

A brush shop that has continued since 1718 (1718). The president explained himself.

I have a brush for lacquer and the material is a woman's hair.

Also, the brush for dyeing was deer hair, and the hair was hollow, so the dye contained good, so it was used.

The exhibition shelves on the left hand of the president are said to be prepared for the "Chuo-ku Machikado Exhibition Hall".

 

The next thing I visited was "Ozu Washi" in Nihonbashi Honmachi.

Founded in 1653 (1653), when he was the fourth shogun Ietsuna Tokugawa.

Currently under earthquake-resistant construction, Mr. Kurata (50 years of service!) At the natural pavement on the second floor He explained the difference between Japanese paper and Western paper in water.

The left is Japanese paper and Western paper.

Squatting this

Pull and pull, and actually use strength by ourselves.

I've confirmed it.

 

 

The photo on the right is
Where Western paper and (Ozu) Japanese paper are soaked in water

 

This photo shows the strength of each piece of paper by pasting soaked Western paper and Japanese paper on the panel.

The paper was ragged and could not be pasted.

In addition, many paper-related materials such as ancient document and Daifuku Book were on display.

I couldn't see it slowly due to time, but I think it's a good idea to see it again.

 

Finally, I visited "Iba Sen".

It was founded in 1590 (1590) when Ieyasu Tokugawa first entered Edo. Mr. Iba Sen also explained Mr. Yoshida himself.

 

It deals with fan fans and fans, and it was once a publisher of ukiyo-e.

He enjoyed talking about a fascinating story about Dansen-e.

 

This "long-established course" has ended with this "Ibasen".

A long-established tour from 10:00 to 11:30. The weather was fine, and it was not so cold and I felt the goodness of a long-established store.

 

 

 

Unfortunately it was raining on this day, but there were 12 people, 9 people, 2 correspondents, and 1 staff member of the tourist association.
Today, we will visit 4 long-established stores on the Tsukiji Outer Market Course.

It was good because the walking distance was small and there were many places with roofs in the shopping street.

　

◆Well, the first store is Mr. Tsukiji's original. It's a kitchen knife shop.
It seems that the person who explained had been to the United States for work until this time, and now the sushi boom overseas, mainly in the United States.
It seems that there are quite a lot of foreign customers.

Certainly, most of the tour groups were foreigners in the store. From now on, kitchen knives will also need English!

Everyone was asked a lot of questions.
I'm not familiar with kitchen knives at all, but kitchen knives have one blade and two blades, and they use one blade for delicate dishes and sashimi.
It seems that it is useless to sharpen both when sharpening with a single-edge kitchen knife.

I also went to France during this time, but I was surprised that there were many sushi restaurants in Lyon.

Speaking of the original kitchen knife, most cooks seem to be used.

 

 
　  

 

Tsukiji's original homepage 

 　

◆Next is Matsuro Tsukiji, the second tamagoyaki restaurant.

I've written an article here before, but it seems that the last time I went to was a branch.
It was the main store that bothered me this time. There was a place where they were actually baking eggs.

The president explained various things, and in fact, freshly made egg grilling is not the original taste, but rather the original taste.
Because we use a lot of soup stock, it seems that the original taste will not come out unless it cools down and soaks the soup stock.
So I'm going to cool the egg with a fan.

About 10 people are baking egg-yaki by division of labor, and it seems that every process is as difficult.

I was quite excited by the question whether everyone likes egg-yaki.

The egg-yaki that became a feast is also very delicious, and I bought four kinds of packs (525 yen) and went home.
I had Koshu wine at night! It's perfect for eggs and Japanese wine.

 

　  

 
 
Tsukiji Matsuro's website

 

◆The next third store is Mr. Kibun Tsukiji.
I often buy chikuwa such as bamboo flutes and burdock rolls, and I bought Kitty's Kamaboko the other day.

But there was a head office here in Tsukiji! On the second floor, the store manager gave me various explanations and fried okonomiyaki.
This okonomiyaki fried, squid was freshly made and delicious.

We also received a 10% discount ticket that can be used until the end of November.

And your question is, after all, the relocation of Tsukiji. However, it seems that only the inside of the hall moves to Toyosu, and the outside remains as it is.
It's close to Ginza, and I think Tsukiji is easy to attract customers in terms of location.

It's time to go back to the shop. I think it's recommended because there are various kinds of variety packs.
Since I had an errand in the afternoon, my luggage became heavy and I bought a spicy burdock fried 500 yen.

By the way, this was also perfect with Koshu wine (laughs).
From now on, it is the season of oden, and it is likely that there will be more opportunities to use it.★

 

　  
 

 

Kibun's homepage

　

 

◆Kombuya-san, the last fourth store, Suita Shoten.

Speaking of kelp, it's Osaka. It seems that Suita Shoten also had a head office near Utsubo Park in Osaka.
However, this Suita is said to be from Fukui Prefecture, regardless of the place name in Osaka.

I was born in Osaka and lived for a long time, so Rishiri and Hidaka kelp are always in the freezer.
For oden, pot, or sushi rice, divide the kelp into a rice cooker.

Tokyo is more bonito than kelp, so I don't think it's sold much, so I often send soup kelp and salt kelp from my parents' home and relatives.

Actually, I didn't see much in Tokyo, but there is a delicious kelp in such a place! !
After all, there is something good to come to Tsukiji (* ^^ *)
I purchased the squirting kelp (630 yen) recommended by the president for the same quality as the famous kelp ya in Osaka.

By the way, salted kelp is quite expensive in Osaka, but it seems that it can't be sold if it's expensive in Tokyo. It seems that Tokyo is cheaper even for the same quality.
Ochazuke with this squirting kelp on the wine shime. It was really so delicious that I was surprised! With this quality, 630 yen is really cheap.

 

　  

 

 

Tsukiji / Suita Shoten Page

 

Despite the rain on this day, Tsukiji was quite busy in Nanikaichi.
Tsukiji has a lot of real and delicious things!

 

 

 

Located at the intersection of Harumi-dori St. and Shin-ohashi-dori St., Bon Marche, located on the second floor of the KY Building, is a popular restaurant in the Tsukiji Market.

 

You can easily enjoy a part of the menu of "Bon Marche" at a bar-style shop at "Bon Marche Deli & Bar" on the first floor.

From 17:00 to 21:00, it is the perfect bar time for drinking choi, but from 11:00 to 16:00, Delhi & sweets time centered on takeout.

In particular, takeout lunch at lunchtime is super recommended.

 

First of all, the chef's special daily lunch that you can't understand the contents until that day.

Initially, it was limited to 10 meals a day, but now it is limited to 15 meals due to its popularity.

 

There are many meats such as chicken and pork, but despite the price of 630 yen, there was also a day called "Wagyu Steak Bento" the other day.

I was really lucky when I hit this day.

 

And there are also pasta lunch and soup on a special daily menu.

The soup changes depending on the day, such as minestrone, pumpkin potage, and bird dumplings.

　

 

And my favorite is homemade focaccia sandwiches.

There are two kinds of dishes every day, but the contents are daily such as vegetable cheese, BLT and omelet.

At lunchtime, a set of 320 yen sandwiches and a 350 yen soup for a single item is 525 yen, which is super advantageous.

Both sandwiches and soups contain plenty of ingredients, so this alone is quite satisfactory.

The burdock and potato potage of this day was irresistible with the good scent of burdock all the way home.

 

What's more nice is that we also sell "Orimine Baker's" bread near St. Luke's.

Originally, "Orimine", which sells folding boxes in the out-of-market market, started this bakery with the desire to make delicious bread.

Nowadays, not only have a lot of fans in the neighborhood, but also has been featured in the media and it is a famous shop among bread lovers.

It's really helpful because you can buy it along the riverside without going to St. Luke's.

 

In addition, sweets also have various cakes besides the original chiffon cake named "HARUMI", and it is very valuable in Tsukiji, where there are surprisingly few cake shops.

　

 

This Delhi & Bar has been open for half a year since it opened, but the staff is very bright and friendly, including sommelier qualified Lin Taro, so there are many regulars, `` I'm requesting an egg foccia sandwich ~ "or "I didn't exist yesterday, but was it closed?" You can see the scenery where you can easily call out, such as "

The peaceful conversation between these staff and regulars is a very human-rich atmosphere of Tsukiji.

 

Speaking of Tsukiji, there are many people who think "sushi" as "seafood bowl", but there are also such stylish shops, so please come and visit us.

 

 

 

　Near Ningyocho, near Koami Shrine

Arimatsu aperture

　　Takeda Kahei Shoten Tokyo store "Sasaka" is located.

Although the frontage is narrow, when you enter the shop, there are lots of wonderful kimonos dyed with squeezed.

Just before noon, the clerk responded with a smile.

 

The main store is located in Nagoya City, and it was said that during the Kanpo period (around 1741), it was branched from the main store of Takeda Shokuro Shoten.

I had you explain Arimatsu aperture.

　According to the design, the dough is tied with thread, squeezed, dyed, and made.

The process is very advanced, and there is no guide on white fabric, and the pattern tied with thread will be turned off as it is.

　Each person has a one-of-a-kind technique, and it is said that there are as many as 100 types.

It is said that it is a traditional craft that spends a lifetime on the fingertips of each squeezing and one streak.

 

For example, even in the well-known "Kanoko Squeezing", hand-knoted deer, protruding deer, Ichimoku Kanoko, Kyogoku Kanoko, and Yokobiki Kanoko. It is said that there is no other thing.

　Skillfulness is also required for dyeing, but it is also difficult to remove the dyed cloth thread. It is said that the method of "wilt removal" is different depending on each aperture.

　He said that 90% of the world's squeeze dyeing techniques were developed in Japan, and unlike other dyeings, they do not use glue or wax.

　

　I also wanted a cute "squeezing dyeing" hand towel and a beautiful pattern that evokes the tradition of Edo culture.　 

 

Note: Aperture is an advanced one in which when tied with thread before dyeing the fabric, the place becomes white and other places are dyed. A technique from before Chronicles of Japan.　

　Arimatsu squeezing is transmitted to the world. Paris Collection (1993) Exhibitions have been held in Germany, Austria, the United States, and other countries.

 

 

It seems that Kinsan Gin-san, who was famous for longevity, was also a squeezed engineer.

The photo with a smile is Mr. Tokyo store manager.

 

Address of the shop 1-11-9, Nihonbashi Kakigaracho, Chuo-ku

Phone number 03-3666-4649　

How to get to the shop　：

If you hit the street in front of Koami Shrine, behind Nihonbashi Elementary School in Ningyocho toward Nihonbashi River, you will see a business hotel on your left.　Go left on the road in front of the hotel and walk several tens of seconds.　The nearest station is Ningyocho. A few minutes on foot.