Official

If you use the Yurakucho Line, Tsukishima is only two stations from Ginza 1-chome station. But today I was near Ginza Six, so I took a local bus from the Ginza 4-chome stop. The evening bus was a little crowded, but unlike the subway, you can see landmarks such as Kabukiza Theater at dusk, Tsukiji Honganji Temple, and Kachidokibashi on the Sumida River, so you can ride without getting tired of it.

Get off at the bus stop of "Kachidokibashi Minamizume", turn left at the intersection with the police box, and cross the Tsukishima River to Tsukishima. It's very easy to get there. The atmosphere of the Tsukishima River at dusk was quite good, and I stood a little on the bridge.

On this Tsukishima, there is Nishinaka-dori, called Monja-dori and Monja-dori, where dozens of Monja-yaki shops are crowded around this area.

I don't want to eat monjayaki every day, but I want to eat it unsexually, a strange food for me. It was only recently that I learned about this monjayaki, and I ate it for the first time in Tsukishima. Sometimes you miss the simple taste, and as a result, you walk along the street like this.

"Which store do you want to go to today?" After a few round trips on this street, followed by "Let's decide and enter soon", and finally enter the shop according to the intuition of the day. The pattern is. The scenery of Monja Street at dusk was also beautiful, but it was cold and my stomach plow has reached its limit, so I entered the shop with the usual intuition.

If you have never eaten monja, when you enter the store for the first time, you will be worried about it, "How do you make monjayaki?" I think it's impossible to make it because it's quite special. I can't even see what I'm making around. 。 I was so. But if you don't seem to be busy, you can ask the shop staff and make most of them (probably).

I like to see this shop's people make it, and I always ask for the first one. There are times that it's definitely better to make it than to make it yourself. 。 。

At any store, the process of making with wasteless hand handling is very artistic. I'm surprised by the skill every time. What I pay attention to every time is that the way it is made differs slightly depending on the shop or shop person. One of the pleasures is not to miss out on the slight differences, such as the timing of chopping and chopping the ingredients, how to make the bank, how to add juice, and the number of times of ingredients.

There is a basic type of procedure for making monja, but the details of the details are arranged by each shop, so there is no correct answer in how to make it. I've heard that it's unique to Tsukishima to make a bank. I think it's also interesting to go around various shops and refer to them and rework the mold you make.

After this, the bank is broken and the work of art is completed, but what is unfortunate about monjayaki is that the hard-made finished product does not shine on SNS? If you want to take a picture, let's leave it at this stage. That sounds good, isn't it? 。 It's a rather simple monja with red ginger.

Monja has a variety of menus depending on the shop, so choosing anything is one of the pleasures. There are not only seafood and seafood, but also cheese, rice cakes, babystars, etc. Today, the curry taste that I made after this was delicious. But when I ask, I feel quite adventurous, so choosing the shop's signboard menu may be the least slippery.

After being full with such a feeling, I go out of the shop. It's a moment when I really feel good to be a Japanese person. Monja is a mysterious food that causes such emotions. I will walk along this street a few weeks later. The area was already dark, but today I was able to warm up with monjayaki.

It's been springing lately, but it's still cold at night. I think this cold will continue, so if you like, please come to Tsukishima, a monjayaki.