Chuo-ku Tourism Association correspondent blog

Tsukishima celebrates its 120th anniversary this year. In retrospect, I would like to introduce some of the charms of Tsukishima, which has been spinning history since it was completed as the first Tsukishima site in 1892 (Meiji 25), entitled "Seven Wonders". Thank you very much.

In the first place, Chuo-ku was the start of landfills in Tokyo Bay. At the beginning of the Edo period, there was a small island [Ishikawajima] at the mouth of the Sumida River, and as you know, Tsukuda Island was built in 1644 (Shoho Gen). After that, the residents of Tsukuda Island played a central role in the development of the current land at Tsukiji, so there is a history of land development for nearly 400 years.

Furthermore, when the times went down and entered the Meiji era, sediment was deposited further south of Tsukuda Island, and the water depth became shallower. Therefore, it is the current [Tsukishima] that dredging around this area was carried out extensively and a new land was created with the fried soil.

The first landfill in Tokyo Bay was given the name of [No. 1]. Since then, this numbering has been inherited and spread to the current Ariake and Daiba districts. The Metropolitan Expressway Wangansen's [Sinkai Fukutoshin Exit] was called [13 Exit] until a while ago. This is also a remnant of the former landfill plan.

The special exhibition, which conveys the history and culture of this area, is currently being held at [Local Tenmonkan] until July 1st. On the blog dated May 19, "Sharaku Sai" reported in detail, so please take a look. It's quite impressive.

◆Local Tenmonkan special exhibition "Hundred Views of Tsukishima" is being held ~ May 19-7/1 ~

By the way, I think that the starting point for the [Tsukishima] walk is often mainly [Tsukishima Station]. I used to live in this area, but until the subway Yurakucho Line opened in 1988 (Showa 63), there was only public transportation, which was quite inconvenient. Now it's convenient to go through the Oedo Line. Before and after the war, Toden was running on Kiyosumi-dori, which was a valuable foot of the residents. (The photo shows near the Tsukishima-dori 8-chome stop around 1968. Around the current subway Kachidoki Station. Quoted from Ikaros Publishing Tokyo Toden)

Tsukishima has [Tsukishima Kumin Center] as a branch office of the Chuo-ku government office. There is also a library, which is popular not only as a point of contact for administrative, but also as a base for local exchange and learning.

Tsukishima has changed drastically in the last 10 years, while retaining the atmosphere of a downtown area full of humanity. The number of row houses in old alleys was gradually decreasing, and the number of apartments increased.
I would like to tell you about the changing profile of Tsukishima from now on.

Let's rediscover the charm of Tsukishima.

 

More The Seven Wonders of Tsukishima-"Introduction"

 

In late May, at the Tsukishima Social Education Center.
A cooking class for sushi was held.
Go to the venue, finish the reception, and go to the kitchen.

The smile of the girl at the reception is wonderful and patili

When I look around, I'm the only man. I'm sorry.

The instructor's teacher smiled and came a lot, a word.
I sat on my chair with some relief.

First of all, learn how to cook rice.

To save time, use rice already cooked. If you use sushi, you can do it without fail.

I would like to stir the sushi rice with spatula.

"Use half of the bitsu and mix, transfer to the other hand again ..." It seems that some food will probably need the elements of arithmetic.

At first, rose sushi, ... (not rose sushi)

As shown in the picture, the sushi rice and ingredients are arranged evenly.　

If you imagine something, it feels like you are playing with toys ...?

Wrap carefully and cut with a kitchen knife.

The trick to cutting sushi is to carefully wet the cutting edge of the kitchen knife with water and cut it at once.As an amateur, I am hesitant, I can't cut it well, just like a saw It's like

However, the finished sushi somehow has a flower pattern. I'm happy.

Thank you very much for your praise.

Next is panda sushi

Half the 200 grams of sushi rice, half of it is slightly larger on one side and wrapped around seaweed.　The size of the seaweed is different depending on the amount of rice wrapped in seaweed.

I think it's quite necessary to rotate the head.

Also, for the first time, I learned that seaweed has vertical eyes and horizontal eyes. ・・ ・ I'm shy. Wrap each one to make your eyes and ears.

"The panda's eyes are droops," and spread two eyes in the middle of the sushi rice with laver.

Wrap this is very hard, not tight, not loose, and soft.　I rolled it seriously so that I could not hear the noise.

Cut a large black seaweed roll, wet the kitchen knife, and cut it.

When opening it, the feeling of opening it is the feeling of opening the Tamate box.

It may be the feeling of a potter's kettle.

How is my child, Panda?

I did it.　But failure, half-faced panda, embarrassing, I can't take a picture.

"The trick to make it well is the end" ... shame? That's not true.

In order to make seaweed sowing, the middle is thick and thin is NG ...

"If not, the ingredients will not be distributed to those who eat the edges." ・That's right.

 　As expected, the teacher made it

It feels like the panda is smiling in the spring sunshine.

The finished sushi was taken home, tasted together, and delicious.

 　

In Chuo-ku, we hold various cooking classes happily.

It seems that everyone can participate.

Using your head for a relaxing time, the “decorative sushi” classroom may be interesting.

  The man was me alone, but even for me who is unfamiliar with cooking, I was able to make fine panda sushi and rose sushi, and next time it is "Anpanman" in mid-June.

 

 

 In June, on the green terrace of Triton Square in Harumi, the fruits of the genus Zaiflibok in the United States, which is native to North America, are further colored.

Since the inflorescence of five elongated white flowers resembles "control" ("conductor" used when conducting control by the army), it has the name of "treeting tree", and it looks like "four hands" Also known as "shidezakura". It is also called "juenberry" because the fruits ripen and can be harvested around June.

It is said that sweet and uninhabitable fruits are suitable for raw food and are also used as raw materials for jam, pie and compote.

The pretty white flowers in spring and the young leaves that sprout again show a different look, and the red to reddish purple fruits in early summer and yellow leaves in autumn, and it is said that they are popular as garden trees.

 

　　　　　　　　Flowers (April)　　　　　　　　　　　　 Fruits (June)　　　　　　　　　　　 Yellow leaves (November)

          

 

 

The Kazuo Chuo-ku Confectionery Association has been creating a map of information in commemoration of the 120th anniversary of 2010 since the formation of the union in 1890.　I found it stuck in my bag all the time and said, "This is a fun city walk! "And I started visiting the shop. Among the 38 member stores, like "Ginza Akebono", the Futaba family of Tsukuda 2-chome, said that the name of the store was decided in hope of a "new dawn of Japan" shortly after the war, It is fun to know the origin of the shop, such as 1868.　The franchised stores include Ningyo-yaki Honpo Itakuraya, Eitaro Sohonpo, Judo, Bunmeido Nihonbashi, Mihara Domoto, Irifune Aoyagi, Nishi Hatchobori Aoyagi, Shiose Sohonke, Seigetsu Domoto, Tokyo Fugetsudo, and Ginza Matsuzaki store.

　

The good thing about raw Japanese sweets is that you can enjoy beautiful and delicious with seasonal flowers and fruits.　It's a bit different.　It seems that this season has Japanese iris and sweetfish.

I feel happy when I relax at home with astringent tea. Perfect for gifts and souvenirs in Tokyo.

This map can be purchased at each member store.　Enjoy a fun and sweet tour.

In addition, a map can be obtained from the website of NPO Tokyo Chuo Net.　Thank you very much, Tokyo Chuo Net. http://www.tokyochuo.net/sightseeing/wagashi/index.html