Chuo-ku Tourism Association correspondent blog

Among various events on Mie Terrace, we recommend lunch lunch that started this year. Those who work or want to participate in Nihonbashi gather during the lunch break from 12:10 to 12:50 and enjoy Mie ingredients with one coin. There is a briefing on ingredients for producers, where you can get ingredients that are difficult to obtain in Tokyo, and you can interact directly with producers. You can make effective use of your precious time.

The first time in February was a new attempt around the table with strangers, and it was very popular because they could have a delicious meal while talking. However, even if you know each other once, it seems that the second time in August and the third time in September have been changed to a project of 1,000 yen in one set. The organizer has a desire to deepen friendship by meeting twice. It will be held in January and February of next year as a single set, and the popular Wakame Shabushabu will begin planning either party. As it is an advance application, please check the Mie Terrace homepage and store flyer from around November.

It is a table with a capacity of 25 people and a lunch exchange event, with 5 people.

February 27, 2018 12:10 to 12:50

Menu for the day: Rice cooked with clams, miso soup with plenty of root vegetables, new things! Seaweed shabu-shabu, pickles, seasonal fruits or sweets

I just picked the seaweed that I brought in in the morning. I received a lecture on wakame fishing from the producers at the presentation, and today I was really impressed with fresh raw seaweed.

I was also happy to have wakame shabu-shabu in the clay pot of Bankoyaki (Bankoyaki). Thank you very much for having so much wakame with five people.‼

Put the seaweed in hot water and turn it into bright green!! Wait for a while until it becomes softer. At the same time, in the clay pot, clams are cooked with rain.

It's finished with colored green onions! I stirred it well and swayed it in a bowl.

There are three types of hijiki, and raw hijiki is hard to get in Tokyo. The rare wakame shabu and wakame were very delicious with a softness that could not be said.

On this day, we had plenty of seaweed, hijiki and seaweed, and the idea of providing ingredients unique to Mie Terrace was wonderful, so I filled out a request for Wakame Shabushabu again in the questionnaire.

August 23, 2018 12:10 to 12:50

Menu for the day: "Knot no God" cooked in Mankoyaki clay pot, rice with white rice, Ise Kabuse tea pickled (1) Mizudashi tea pickled (2) Aare tea pickled, Ise Kabuse tea side dish (1) Ochasoboro (2) Ochase leaf soaking, Ozuke serving white rice balls, Ise takukabuse tea) ・

Many people know that Shizuoka Prefecture is the No. 1 tea production in Japan, but many people do not know that Mie Prefecture is the second place. There was a story about "Maru Shige Shimizu Seicha". It seems that Kabuse tea production is the largest in Japan. Kabuse tea is said to cover the sprout before harvesting with a black cover to reduce the astringency and enhance the sweetness, and grow slowly in the shade to make the green darker and richer taste. Today, I use two types of tea, Ise Kabuse tea "Omotenashi Kabuse" and "Powder Cover", and other ingredients can be purchased on Mie Terrace.

"How to cook clay pot rice" ※Chrysanthemum rice pot (3 go)

(1)Sharpen the rice and soak for more than 10 minutes. (2) Put a clay pot over medium heat. (3) Turn off the heat when boiling in about 12 minutes and steam for 20 minutes.

"Ocha soboro," ※A little darker seasoning

Ground chicken: 100g, sugar: 1 tbsp, Mirin: 1/2 tbsp of sake, tbsp of sake: 1/2, soy sauce: 1 tbsp, grated ginger: About 1/2 teaspoon, hospitality: 1/2 tspoon "How to make" Put all in a frying pan, stir over medium heat, and boil down while mixing.

Ise Kabuse tea side dish (1) Ochasoboro (2) Soaking tea leaves and assortment of pickles (yogizuke and Ise Takuwan) on rice, and then eating Ise Kabuse tea pickles are (1) After enjoying the pickled tea pickles (2) I taught you how to enjoy the pickled tea pickles. The dessert Ise Kabuse tea shiratama matched well. Today, I was really full of tea and enjoyed various ways of cooking and eating tea.

"Maru Shige Shimizu Tea" Kabuse tea farmers at 998 Mizusawa-cho, Yokkaichi want to convey the charm of Kabuse tea to as many people as possible, so local "Kabuse tea cafe" 10:00-17:00 every Thursday, Friday and Saturday. Is open. When I was near you, please come by all means. ☎059-329-2611Fax059-329-3008

September 12, 2018 12:10 to 12:50

Menu for the day: "King no God" / "Kumano Chicken x Shinhime" mariage menu (1) Kumanoji chicken thigh meat sauteed-Shinhime with Shinhime juice) Iwato salt x "Kumano chicken x Shinhime" Mariaage menu (2) Kumano chicken monet meat yoham with Shinhime umeboshi

This is the second time for 20 participants. Because it was a unreserved seat, I was present with acquaintances and enjoyed conversations with new people.

Kumano chicken is one of the Mie brands. It is said that the Mie Prefectural Livestock Research Institute started development in 1988 and 10 years after production in 2007 in search of the highest meat quality.

Military chicken "Ise Red Chicken" was born in Mie Prefecture to add fat while taking advantage of the meat quality of "Yagido" native to Mie Prefecture, and finally the three largest chickens in Japan, Nagoya Cochin, to add more fat.

The delicious rice “Knotting God” cooked in a chrysanthemum rice pot was also cooked. Mie brand rice "Mie Prefectural Agricultural Research Institute" was developed and completed in 2012 from 2000 to 12 years. It seems that only rice that meets the cultivation standards and varieties standards set by Mie Prefecture will be the "god of knot". It seems that rice was born once every 20 years at the Shikinen Sengu Ise-jingu Shrine in 2013. We had rice and it was really delicious rice. Of course, it goes without saying that cooked in Manko ware clay pot was even more delicious.

"Shinhime Ponzu & Umeboshi Dressing" Shinhime Ponzu: 5 tablespoons, dried plums in Kiwa: 1 piece

How to make it Umeboshi takes seeds and beats them with a kitchen knife. Put the vinegar and dried plums in a bowl and mix it to complete.

The skin was delicious and very meaty and fatty Kumano chicken, but I was sorry that it was not sold in Tokyo and that it could only be purchased in a part of Kumano City in Mie Prefecture, so Kumano City Hometown Promotion Corporation I heard more about Mr. Kimihiko Sano. The standard for local chickens is less than 10 birds per square m, flat breeding for more than 80 days, and Kumano chickens meet the breeding standards with eight birds, which are even stricter than those conditions, and flat breeding for 120 days. Kumano chicken can be purchased from the homepage of Kumano City Hometown Promotion Corporation.

We introduced you to a shop where you can eat Kumano chicken in Tokyo.

"Yakitori-mido" Yakitori-Mido business hours 17:30-22:00 Last order　

Regular holiday Sunday ☎03-3865-2366　

〒103-0004 2-9-4, Higashinihonbashi, Chuo-ku　

https://www.facebook.com/yakitori.mido

I would like to continue to introduce the Mie Terrace event in close contact with the Mie Terrace event. If you want to join the Mie Terrace Cheering Team, you can apply on the website or at the store.

(We received the consent of the article and photos from the event staff at Mie Terrace.)

 

 

　I went to TAVERNA UOKIN in Edgran, Kyobashi.　When you write in katakana, it is written as "taberna", but it is not "eat", but TAVERNA is Greek and means izakaya.　In English, the izakaya is called Tavern. When I was young, I often enjoyed eating and drinking at Cafe & Bar in West Indian Tavern on the island of the Caribbean, so I remembered the meaning well.　Previously, I wrote an article about Wokin Piccolo in Ginza 1-chome, but this fishkin group shop has fresh seafood delicious and cheap. 　You can benefit from Happy Hour on the terrace seat in front of the store.

　I went inside the store, looked at the menu, and ordered without hesitation.

"Six pieces of carpaccio of seafood". It's on the right side.

And the octopus and shrimp ahijo.　(It has been reduced by a third due to delay in photography.)

　The wine can be selected from the recommended wines, and the price of a glass of wine is about 700 yen. Buon appetito!

By the way, do you know the origin of the name "Calpaccio"?

　A woman who was told by a doctor that he should not eat heated meat consulted with the restaurant owner and was instantly created "bright red raw beef sliced meat" .　It is said that the owner, who asked the name of the bright red sliced meat, was struggling with the answer and answered "carpaccio".　At that time, a painting using bright red (red) was exhibited at the exhibition of a painter named Vittore Carpaccio, so he received his name. It was introduced along with this painter, Vittore Carpaccio's work, "Primager and Pope Conference". (Source: History of West Art by Yasuji Kimura)

 

 

The rosemary sea is a best fit for "gifts and enjoy yourself".

Mie Terrace in Nihonbashi is an antenna shop where you can feel "Mie close to you".

This September marks the 5th anniversary of the opening.

Mie Prefecture Sales Headquarters Section Tokyo Metropolitan Area Sales Promotion Group Hiromi Moritani took care of me.

『』 This is Mr. Moritani's explanation.

Let's introduce the product. The content of this time is mainly sweets.

Koji (Koji) Prin 324 yen Kojiya Ise-shi

It is a rich pudding that allows you to enjoy the rich sweetness and mellow taste created by Tamari soy sauce and sweet koji.

Tamari soy sauce, sweet koji. By adding these fermented foods, the taste of pudding is further enhanced.

"I'm making miso and soy sauce, I'm making a pudding with koji. It's milk pudding, but it's rich and delicious.'

Left: 810 yen for 5 shell leines right: 936 yen for 5 Lond Kashkash.　

Image on the right: Shell Laneminini Left: With Ise tea right: 432 yen for original 10 pieces Blanca Toba City

Shell Lane is a lovely sweet in the shape of a shell that is typical of Toba sweets. We also have a mini.

The outside is crisp and moist inside, has an exquisite texture, and also contains natural pearl shell calcium.

I would like to introduce one of them.

Cleopatra seems to have been drinking pearls for beauty.

It is a representative sweets of Blanca, a confectionery shop founded in 1978.

There is also a position as a standard snack of Mie prefecture residents.

In addition, famous confectionery has been adopted as a snack for the Ise-Shima Summit and won the Japan Gift Grand Prize 2017 Mie Prize.

"Shell Raine is Madeleine, but pearl powder is kneaded into Madeleine."

Lond Kashkash uses local spawning and plenty of butter to bake the dough with gentle sweetness, crisp outside and soft inside.

"Shell Raine and Lond Kashkash are our two most popular products.

Rond Kashkash is a volumemy with cashew nuts and shalame on Madeleine fabric."

"Some use" Ise tea ", which collectively refers to tea from Mie Prefecture. ]

Upper right image Upper right: Work/ZAKU Financier Upper right image below: 180 yen each for Hanzo Financier

Upper left image: Work / ZAKU Financier 8 pieces 1,480 yen Confectionery Studio Monimapaju Kumano City

Saku / ZAKU Financier is a refreshing and mellow aroma created by the famous sake "Saku" and a sweets marriage, exquisite.

It is a very novel baked confectionery that makes you feel the taste of adults.

"It's a financier that uses sake lees, but the work is a famous sake for toasting sake at the Ise-Shima Summit in 2016."

Hanzo Financier is also baked confectionery with a strong point with a rich aroma.

Born in a cafe run by patissier Yoshitake Hamaguchi of manufacturer Monimapaju and clothes maker NICOLE.

That's why it's "cakes that are cute and want to eat unintentionally" and "cakes loved by fashionable people".

"This is also a financier that uses the popular sake lees of locally brewed sake in Iga called Hanzo.

This is also a toast liquor for the Ise-Shima Summit.

Upper image left: Images on the right and right above the Ise tea butter safre 980 yen: Ise-Shima Shio Sabure 980 yen Itokawaya Confectionery Kumano City

Ise tea butter sable is a specialty material made from Ise tea from Mie prefecture.

The base flour is Ayahikari from Mie Prefecture, and butter and eggs are from Mie Prefecture.

It's just a triple-zukushi baked confectionery.

"Mie Prefecture, tea is also delicious, so we also have tea sweets at our shop. ]

Ise-Shima Shio Sabure is a special sable that uses salt from the deep sea water of Owase.

Left: Ise-Shima terrine 270 yen Right: Deep tea (Okoicha) Financier 216 yen Shinryokusabo Matsusaka City

Ise-Shima terrine is a very elegant terrine that has excellent compatibility with the flavor of locally produced Ise tea and chocolate.

It is a sweet that you can enjoy a rich, moist and smooth texture.

"This is also a snack offered at the Ise-Shima Summit."

Deep tea is made by kneading thickly without lathering. We use tea that is sweet and has little astringency.

The dark tea financier uses this tea that goes well with sweets, and baked it as a financier with a particular focus on color and taste.

In addition, this item is one of the return items for the hometown tax payment of Matsusaka City.

1,188 yen in front of Nanki mandarin orange season jelly 10 pieces 1,188 yen in back 6 pieces 702 yen Itokawaya Confectionery Kumano City

Uses plenty of seasonal mandarin oranges from Nanki Kumano. It's a very refreshing dessert.

It's also great as a gift.

Kotan Yokan 165 yen (Yes) Masaya Minami-Ise-cho

In the registered trademark of Kumamoto, citrus called Shiranui, the product name "Decopon".

Similarly, Tsumiki, an agricultural union corporation in Minami-Ise-cho, ships it as "Decotan".

"Soil" indicates the climate, "fruit" indicates the seasonal crop grown in the climate, and "tree" indicates the life of living in the climate.

In the climate of Gogashoura, Minami-Ise-cho, all living things, mandarin oranges, and the naming of determination to live here.

"Dekotan Yokan" is made from only decotan organically grown by Miki Tochi as a raw material.

No additives such as zero pesticide residue and preservatives or colorings are used.

In addition, decotan fruits, skins and juices are put in as they are and made into yokan.

The texture is about the middle of jelly and yokan, which is considerably softer than yokan, and has a refreshing and refreshing sweetness.

The golden glow is the original decotan, and the fragrance is especially special because the skin is carved.

"It is a yokan made from mandarin oranges that can be taken in Minami-Ise-cho."

Upper image center and right image: The image above 550 yen for 6 Sekinodo units Right: 660 yen Fukagawaya Kameyama City

Seki-juku is the 53rd post town of Tokaido. Fukagawa-ya in Sekimachi, Kameyama City, which has continued since the time of the third Tokugawa Iemitsu during the Edo period.

A mochi confectionery that has been made at Fukagawa-ya for 370 years is famous confectionery Sekinodo.

It is said that the red azuki bean paste wrapped in white fertilizer skin and sprinkled with Awa's Wasanbon is based on the motif of snow falling on the peak of Suzuka.

"Ocha no Kaseki-no-do" is sprinkled with powdered tea of Kameyama tea, which was drawn with stone thin.

When included in the mouth, you can enjoy the deep taste due to the moderate bitterness of tea at first, the texture of the rice cake skin and the sweetness of the koshi bean paste.

HANADAMA (Hanaju) 280 yen Bontime Time Matsusaka City

A cute snack with plenty of smooth white cream on a carefully baked shell-shaped langdosha.

One white chocolate is also large. It is a handmade art piece by one.

"The best pearl among pearls is called" Kaju ", but it is a candy that imitates the pearls.

It looks cute, isn't it?

There is a cream and a chocolate ball that imitates pearls sandwiched in the cookie dough, making it a very delicate snack."

・・It's the food lipo of the Rosmari family.

"Moist cookies, non-sweet cream and white chocolate. It's very well-balanced."

　

※　All prices include tax.

　

・・'-Introduction to Mie Terrace, we will continue two more times. I'm looking forward to it.

Mie Terrace

1st and 2nd floors of YUITO ANNEX, Ukiyokoji Senbikiya Building 2-4-1 Nihonbashi Muromachi

Directly connected to Mitsukoshimae Station on the Tokyo Metro Hanzomon Line and Ginza Line (Exit A9)

It's a line of choledo Muromachi 1.

Shop 03-5542-1033

Restaurant 03-5542-1030

Business hours Shop 10:00-20:00

　　　　　　Restaurant 11:00-23:00

　　　　　　　　　　　(Last order meal 22:00 Drinks 22:30)

Open all year round (excluding New Year holidays)

Click here for the homepage of Mie Terrace.

⇒　　　http://www.mieterrace.jp/

 

 

It's around this time, right?

The Kobunacho Yakumo Festival (Tenno Festival), which is held once every four years.
It was done. It has a long history, 350 years ago.
It was in the Edo period.

　

　"Yakumo stands
　　Izumo Yaegaki wife
　　The Yaegaki Makes the Yaegaki."

enshrined deity is the life of Sadao Kenyasu.

From Yakumo Shrine resting place of portable shrines (Mikariya) in Horidome Park
The gorgeous portable shrine makes Kofune-cho imperial procession.

Great restoration of Heisei
portable shrine, whose male figure revived vividly, was a must-see.

　

Minami Temmacho Gozu Tenno and Otemmacho Yakumo Shrine
At the same time, it is also called "San Tenno of Edo".

The "rubbing carry" that goes up and down portable shrine is rooted in the Tenno Festival.
It's said to be a great place.

◆Horidome Park ※September 16, removal of Kariya
　1-1-6, Nihonbashihoridomecho, Chuo-ku, Tokyo

 

 

A lecture will be held at the Environmental Information Center Training Room at Kyobashi Environmental Station on the 6th floor of Tokyo Square Garden at Kyobashi 3-chome to commemorate the 5th anniversary of the opening of the Environmental Information Center.

Lecturer is Koichi Goka (Director, Ecological Risk Assessment and Countermeasures Laboratory, Center for Biological and Ecosystem Environmental Research, National Institute for Environmental Studies), who has recently appeared in the media, entitled "The Now of Invasive Organisms Listening to Dr. Goka" It is a lecture.

In recent years, the problem of alien organisms, such as fire ants, redback spiders, and sea turtles, from animals to plants, has directly affected our lives.

It seems that Professor Goka will give an easy-to-understand lecture on this timely theme.

The lecture will be held from 14:00 to 15:30 on October 21 (Sun).

The location is the training room of the Environmental Information Center.

Please note that the target is high school students or older who live, attend school, or work in the ward.

The capacity is 120 people, and if there are many applications, it will be a lottery.

Participation fee is free

It seems that the application will start on September 21 (Friday).

You can apply over the phone or apply from the website.

If you are interested, please apply.

Click here for the website of the Environmental Information Center.　⇒

https://eic-chuo.jp/

 

 

Hello! This is a new correspondent, Hanes.
The other day, when I passed in front of Nara Prefecture's antenna shop "Nara Mahoroba-kan" in Nihonbashi, I visited Japan.
I saw a sticker that was so worrisome that I looked back even after passing.
It is a persimmon ice that is not shaved ice.



Go to the back of the shop for detailed information and discover the explanation of persimmon ice!
Summer (persimmon!) It is a limited persimmon shaved ice, and it seems to be characterized by persimmon puree and kuzumochi.
When I talked to the shop, this persimmon ice appeared for the first time this year.
It is said that you can eat it on the afternoon of Saturdays and Sundays until the end of September.
It ends as soon as it runs out, and it sometimes ends around 16:00 on hot days.
It seems that there are many repeaters because the aftertaste is refreshing.



And there was also a reason for being a persimmon.
That is, persimmons are a specialty product of Nara Prefecture, which boasts the second largest shipment volume in Japan.
It is said that Shiki Masaoka wrote it at Horyuji Temple, where he stopped on his way to Tokyo.
"If you eat persimmons, the bell rings and Horyuji Temple" is exactly a phrase that connects autumn, persimmons, Horyuji Temple, and Nara.



This time, I ate persimmon ice, which was the best of summer and autumn, and anticipating the autumn when persimmons were in season.



It came out shortly after ordering!
The color is orange, close to the shaved ice of mango.
It has a thick feeling that reminds me of a melting persimmon.
And anyway, the ice is fluffy!
It is different from the crunchy shaved ice that you buy and eat food stalls.
(As an aside, Nara-like bons with deer drawn are also cute.)



However, rarity and Nara-likeness are not the only!
The mochi mochi kuzumochi in persimmon ice is also a good accent.
Persimmon is a fruit with a high sugar content, but it has a moderate sweetness that makes full use of the natural sweetness.
Excellent compatibility with condensed milk that you can wear as you like.



Persimmon ice, which is elegant and full of Nara, was a very satisfying dish that is not an exaggeration to say that it is the best shaved ice I have eaten so far.
There is a limited time to eat.
If you are worried, be sure to check it out before the persimmons are lined up in the store.
　
■Nara Mahoroba Hall
Address: 1F and 2F, Nihonbashi Muromachi 1-6-2, Nihonbashi Muromachi 162 Building, Chuo-ku, Tokyo
Opening hours: 10：30～19：00
Closed days: From December 31 to January 3
Website: https://www.mahoroba-kan.jp/
　
※This article has been approved by the person in charge of Nara Mahorobakan.