Chuo-ku Tourism Association correspondent blog

10/15 We have participated in a salon "Japanese confectionery making" hosted by the Chuo-ku International Cultural Exchange Promotion Association as volunteer support.

Every year, we receive the cooperation of "Eitarou Sohonho" in Nihonbashi.

20 foreigners living and working in the ward, from Europe, the United States, the Middle East, China, and Korea participated.

It was a very valuable experience to experience making traditional Japanese sweets.

(From the kneading, I made two Japanese sweets per person.)

Everyone, we, the Japanese themselves, are deeply involved in making Japanese products, dexterity, etc.

It was a day to experience traditional culture.

The other day, I saw a foreign customer who was lost near Kachidokibashi Bridge and near Tsukiji, so I spoke.

Both of them were trying to walk to Odaiba.　　As expected, I recommended the use of trains and buses because I thought it was far away, and wrote it on paper to guide me, but young couples wanted to walk to a place where I could walk, so I just crossed Kachidokibashi and proceeded straight.

Both groups were kind and polite and thanked, but I was surprised that the way of measuring the distance from them was too different.　　　

Of course, it will vary from country to country, and there will be individual differences, but from now on, I decided to guide you in consideration of the other person's appearance and atmosphere.　

As I was walking near Kachidoki bride and Tsukiji area, two groups of foreign guests were having trouble finding their way so I volunteered to help.

Surprisingly, both groups were trying to visit Odaiba by walking. 　　　Since it is a long distance to Odaiba, I have recommended them to use subways and buses and wrote down the information for guidance but a young couple wanted to walk until they feel tired and give up so they crossed the bridge and proceeded. 　　　Both groups were polite and appreciated very much but I was amazed to find out that the distance sense of foreign guests does not equal with us Japanese. 　

Perhaps the way people feel differs between countries and individuals, but I kept in my mind that considering guests' outfits and moods is necessary for proper guidance.

October 10 is the day of the public bath.

It was also the day when the Tokyo Olympics were held in 1964.
It seems to be derived from the relationship with bathing after sweating in sports.
By the way, the day of physical education has been changed from 2000 to the second Monday of October.

On this day, lavender hot water will be held at public baths in Tokyo.
There are 9 public baths in Chuo-ku, but the recommended one is Jushiyu.

<Jushiyu Entrance>

<Sento Day Poster>

　
　"Jushiyu" is located in a public facility called Jushi Square.
Jushi Square was originally Jushi Elementary School, but it has been used effectively because it has been closed down.

Since it is a new public bath that was newly opened in 2014, the elasticity of karan and the momentum of water are firm and comfortable.

　
　
The interior is made of Hiroshige Utagawa's "Edo Famous Japan Bashi" as a tile painting.
It is a hearty production as a public bath in the city.

<Hiroshige-Eto Famous Japan Bashi>

Why don't you enjoy the hot water while watching the Nishiki-e for a while?

　
Please check the business hours and equipment in advance.
◆Central Bathroom Association Official Website
　　　

◆National Diet Library Digital Collection
　　　

On September 29, we heard about the food culture depicted in Ukiyo-e as the first Chuo-ku Cultural Lecture "Edo Food Seen in Ukiyo-e".

The lecturer was Shigeru Shindo, Executive Director of the International Ukiyo-e Society.　

Beginning with Hiroshige's "Snow Brick Meashi", he explained the pictures depicting sushi, soba, eel, and tempura in an easy-to-understand manner.

Next time, on October 6th, "Japanese food is in Nihonbashi." I'm looking forward to it.

The second was the talk of four teachers on September 30 at the Nomura Building in Nihonbashi Muromachi as a commemorative lecture for the 4th autumn of the NPO Fermentation Culture Promotion Organization.

・The first one is Dr. Takeo Koizumi, "Mystery and Health Functions."

I've been making miso, dried plums, kimchi all the time, so I wanted to see you.

・The second one is "Sinki lactic acid bacteria" Dr. Hisako Yasui.

I learned about the wonderfulness of Kiso's pickled sinki.

・The third one is "About Fermentation of tempe and tempe bacteria" by Dr. Hiroshi Konno.

I was able to learn that the tempe has a better point than natto.

I've made it before, but it smelled out and failed.

・The fourth is "About the issuance of fire thighs and fermentation bacteria" Dr. Yutaka Waku.

Kinka Ham, which is manufactured in only five places in China.

During the talk of the tempe, raw tempe tasting was also performed, and it was delicious and eaten a lot.

I was able to listen to the live stories of wonderful teachers for both days.

I thought Chuo-ku was amazing.