Chuo-ku Tourism Association correspondent blog

"New Year's gift / sale" is being held at a shop in Tsukiji Outer Market.　Get an "application postcard" at a shop with a yellow balloon (balloon) or store poster.　It is a very angry project that 10,000 yen for 10 people, 2nd 3,000 yen for 200 people, and 3rd 1,000 yen for 4,300 people.　I have to prepare for the New Year's Day, Nanikaichi! The delicious and reliable products are Tsukiji.

Tsukiji Market where you can always meet wonderful items.
On this day, there was a product that seemed to be awkward at the market.

First of all, this dish can only be thought of as carbi meat.

Actually, it seems that it is a "diaphragm" of tuna.
The shop also said, "It's a rare item, but it looks like a carbi, so customers say it's a tuna carbi."

After returning home, when I baked it with the grill of the house, the white part certainly has the sweetness of fat, but the red part is baked until the brown part is burnt, and even if the raw smell disappears, naturally the fish taste.
Because there is an image of carbi meat, it feels strange and may be just called "delicacy".

In fact, the first thing I noticed at this time was "India Tuna Kama".
For those over 20cm, 3 pieces cost 750 yen.
Recently, there is also "Tuna Kamayaki" on menus such as izakaya, but my aim is the pink part in the foreground.
It is a super large toro with fat, so-called "kamatoro" with so-called fat.
Even if it is such a big kama, you can get only less than two people with 3 bottles, but if this large toro is 750 yen, it will be very satisfied.
The rest is grilled with salt and pepper, but this time it is cut off with a kitchen knife and turned into green onions.
The area with lots of streaks was boiled sweet and spicy in a tsukudani style.

In addition, baby scallops for heating were as cheap as 200 yen, so I purchased them.
It can also be used as spaghetti and Chinese rice bowl, and if it is boiled in a tsukudani style, it can also be a side dish for rice.

I was satisfied with this, so I walked to the exit through the fruit and vegetable section.

Speaking of Tsukiji Market, the image of "fish shore" is strong, but there is also a fruit and vegetable section in the market that handles vegetables and fruits.
However, the hall is, in principle, a market for professionals.
Especially for fruits and vegetables, it is commonplace to trade in boxes and cases, so I never had a lot of feet Fumiiri, but while most stores are cleaning up on this day, there is a lot of people.
If you look closely, there was a shop that sold in subdivideds.
So I got 100 yen for 3 salad spinach, 100 yen for 2 bundles of basil, 35 yen per bag of carrots.
It happened to be Saturday, so when I asked, "Do you sell subdivided on Saturday with many visitors?", "I do it even on weekdays." But I can't do it early, so come around 11 o'clock because I'm busy. "
There are many rare items in the fruit and vegetable section, which has a different charm from the fresh fish section, but I've been looking forward to going to the market in the future.

In addition, the "outside" market is private land and there are various shops, but the "inside" market is exactly called "Tokyo Central Wholesale Market Tsukiji Market" and is for professionals established by Tokyo Metropolitan Government. Market.
There, "food professionals" are doing business seriously every day.
When amateurs enter such a place, there are various precautions such as doing after 9 am.
At the entrance gate, such as the main gate and Umiyuki Hashikado, there is a pamphlet with maps and notes on the hall, so be sure to read here.

On November 17, "Gathering of International Exchange 2012" was held by the Chuo-ku Cultural and International Exchange Promotion Association (CCIEA). .　When I signed my name at the reception on the 2nd floor, Mr. Bountia's lady kindly offered me a tea service.　Immediately, a talk with people I met recently began, and it was a peaceful moment.　Those on the left side of me have a fun exchange with those born in Taiwan, who live in Chuo-ku for international marriage, volunteers, men who came to Japan from Germany and lived in Chuo-ku for three and a half years.　I look forward to participating in this event every year.　There were a lot of fun events.　Among them,

 Today, it was Sri Lanka Day, so he introduced Sri Lanka's culture and exchanges with staff and the general public.　It's a record of staying in Sri Lanka and experiencing life here.　He told me that it was important to know the local area and actually experience it, not just a trip.  

He also taught me the ecology of tropical plants and how to use them in daily life.　After that, I enjoyed matcha, ink painting. My feet are numb!　I also tried the Nanjing Tama blinds.　Would you like to show off the Nanjing Tama blinds here next year?

I once again realized the importance of international exchange at the citizen level. I would like to express my deepest respect and appreciation for the activities of the staff of the Chuo-ku Cultural and International Exchange Promotion Association (CCIEA). Thank you very much.　Click here for the association's website.　Would you like to join us?　http://www.chuo-ci.jp/　

A dinner party at the Japanese restaurant "Tsukipo Tamura" I've always wanted to visit before.

I visited you during the autumn day 

 　　Anako Untan fried and other appetizers　　　　　　　　　　　Yuba Shinyam and ear　　　

 　Sashimi of Bath Di Plate　　　　　　　　　Sakuramaki of red rice　　

 　　　　　Japanese mackerel kenchinyaki　　　　　　　　　　　　　　　　　Cold sake

 　　Mineoka Tofu How much Soy Sauce Pickled　　　　　　　　　Boiled taro and Takano tofu

 　　　　Chrysanthemum porridge and incense　　　　　　　　　　　　　Fruit jelly

　　　　　Oshiruko and Matcha　　　　　　　　　　　　　Mr. Tamura's direct handwriting

kaiseki meal enjoys a relaxing conversation and enjoys it.

It was the best time in autumn

Tsuchida Tamura

2-12-11, Tsukiji, Chuo-ku

０３－３５４１－２５９１

Kizukinasai 2012 was held on Saturday, November 10 and 11 (Sun) to commemorate the registration of cultural properties at Tsukiji Honganji Temple and the restoration of main hall.

The word "Kizukinasai", which is a little unfamiliar to the word "Kizukinasai", "The origin of Tsukiji, the charm of the food town of Tsukiji, the life that is utilized-Kizukinasai", is also written as "Tsukinasai", and builds the ground It seems that it means "noticing" the important things that are always there, compared to the place name of Tsukiji.

Today, this Tsukiji has a strong image of the market, but as the name suggests, you may know that it is a landfill.
But did you know that it was actually reclaimed to build Honganji Temple?

A long time ago, when the Shogunate was opened in Edo, Nishi Honganji Temple in Kyoto set up a separate hospital, but it was originally located around Asakusa Yokoyamacho (now Nihonbashi Yokoyamacho) and was called "Asakusa Mido".
However, it was burned down in the great fire of the Meiryaku era in 1657.
When he hoped for reconstruction, the Shogunate approved the shallows of Edo Minato.
At this time, fishermen who Ieyasu Tokugawa called from Tsukuda Village, Settsu Kuni, had reclaimed the tidal flats of the gunshot and built `` Tsukuda Island '', but since they were monks of Nishi Honganji Temple, this Tsukiji reclamation It seems that he made a great contribution.
"Tsukiji Honganji" was built on a land slightly larger than the Hyakuma square.

After various changes, the current main hall, designed by Chuta Ito, was founded in 1934.
This year, 78 years later, a major restoration was carried out.

On the day of the event, local gourmets from all over the country gather on the precincts as "Food Town Tsukiji".
Of course, a local Tsukiji store also opened, and everyone was tasting under the autumn sky.

In main hall, Buddhist memorial service commemorative lecture was held, with video screenings and panel exhibitions introducing the progress of restoration, as well as panel exhibitions by Kozui Otani and designer Chuta Ito.
Kozui Otani is the 22nd lord of Nishi Honganji Temple, who dispatched Otani explorers to the Silk Road to investigate Buddhist headwater.
The expedition's encounter with Chuta Ito during the exploration triggered the creation of the current Honganji building.

And the most thankful event in main hall was the main hall preview.
I was able to enter the back of inner sanctum, which I couldn't usually go up, and I was able to see it very close.

In addition to Buddhist utensils such as kitchens, the parts of inner sanctum's gold leaf, such as pillars, long pushes and barriers, are all newly stamped, lacquer is repainted, and the painted parts are repainted after restoration.
I just breathed in its beauty and solemnity.
In addition, we received a detailed pamphlet on the restoration work, and it was a wonderful commemorative event that I was able to meet a really difficult opportunity.