Official

By the way, it is "Edo-Tokyo Vegetables" in the course menu name.

"Inheriting the vegetable culture of Tokyo, which began in the Edo period, we will continue to do so.

Most of the seeds were self-sufficient or secured by nearby seedling dealers.

Vegetables derived from so-called native species up to the middle of the Showa era or traditional cultivation methods. "

(Quoted from JA Tokyo Central Association official website)

It is said.

At one time, the appearance was disappearing from the dining table due to the low yield and the time required to grow.

But let's keep the tradition alive! And

Let's spread this "Edo Tokyo Vegetables"! That's why it's popular.

As an aside, at a certain elementary school in Chuo Ward where my daughter Azuki (elementary 2) attends

Once a month, they always offer a menu that closes up vegetables from Tokyo for lunch.

(This month, this is a muffin made with blueberries from Tachikawa.)

Among them, many of them are made of komatsuna.

"Komatsuna's sashimi soup", "Potato and komatsuna salad", "Fried Komatsuna Okaka", etc.

※Komatsuna is derived from the name of Komatsugawa, Edogawa-ku (Komatsugawa-mura in the Edo period)

　It's a good friend of Edo Tokyo vegetables.

　By the way, the godmother was Yatsushiro Shogun Yoshimune Tokugawa.

　When I visited Komatsugawa for falconry, I ate sashimi soup with rice cakes and green vegetables.

　I really like it, ask for the name of this green vegetable, and know that there is no particular name.

　"It's nice to call it" Komatsuna ".

In fact, Chuo-ku was also focusing on "locally grown and consumed" and "vegetables from Tokyo".

Well. Return to the main subject.

This time, the “SHOKUIKI” campaign being rolled out in Kyobashi Edgran.

The word "SHOKUIKI" is a combination of "food" and "smart".

We are sending out the "Iki" of Edo newly.

This year, we will offer an original menu centered on "Edo Tokyo Vegetables".

The first one is the Kitaoji.

"SHOKUIKI Original Sukiyaki Course with Edo-Tokyo Vegetables"

That's right!

Think about it carefully.

What has been in Kyobashi since the Edo period?

"Kyobashi Daikon Riverside Fresh Market (Kyobashi Daikogashi Aomono Ichiba)".

From the Edo period to the Great Kanto Earthquake, there was a market for green products = vegetables in this area.

As part of the recovery from the Great Kanto Earthquake, the green market along with the fish market in Nihonbashi.

It seems that I moved to Tsukiji.

(There is also a monument a little far from Kyobashi Edgran.)

At the time of the market, Edo Tokyo vegetables should have been handled as a matter of course here.

So, "Send the charm of Edo Tokyo vegetables from Kyobashi!"

Isn't it really meaningful from a historical perspective? I felt it.

Well. Here's an introduction to your dishes.

First of all, I had two kinds of small bowls of "tofu".

※After examining this tasting party and the purchase situation, we will discuss the situation.

　A small bowl will be served.

　Therefore, what we received this time and the actual course

　The menu provided is different.

The first is "Komatsuna Tofu".

Tofu made by combining komatsuna, a traditional Edo vegetable with soy milk and hardened with kudzu.

It is served with carrots and turnips from Tokyo cooked with dashi, and duck loin meat.

The fragrance of the cold soup bean paste that I put in at the end is wonderful ...

And the decorative cutting of vegetables also delighted my eyes.

The main "Komatsuna Tofu" is also very vivid in color.

The kudzu-style plump texture is

It was very fun and delicious.

It was a dish with a refreshing and gentle taste.♪

I thought that foreigners could feel the beauty of the colors of Japanese cuisine.

The other is "Tosa Tofu Negima tailoring".

It is a modern arrangement of the style of "Eating bonito flakes and tofu together" that has been handed down since the Edo period.

The tofu is fried in oil like fried tofu.

You can enjoy a crispy texture because the batter is covered with bonito flakes.

It was my first texture! The ideas of the chef shine.

And it's "onion tailoring"

This is also served with one of Edo Tokyo vegetables, "Senju Onion" and tuna!

This is a warm, thick soup stock.

It seemed to be perfect for the coming season and the warm soup stock.

Senju green onion was also soft and warm, and delicious!

And rather, it's a dish that uses a darker flavor and oil.

It may be a favorite seasoning for foreigners.

※The menu will be changed depending on the purchase situation. For details, please check the store on the day.

And yeah. Finally. It's the main sukiyaki!! ！

High quality meat with a touch!

Put it into the pot with vegetables in a beef pot style.

We recommend "Rare". Still a little pink

I served it in a bowl containing raw eggs.

This time, I received the A4 rank.

・・No, it was a taste that could make you happy unconditionally!

Just bring out the softness of the meat.

It's the professional timing, the deputy chef Ohya's arm ...! ! ！

(The cooking method this time is so-called "Kanto style". Similarly, when you make Kanto-style sukiyaki at home, it is a type of edamame that boils too much meat. )

Well, after the meat, another leading role.

Edo Tokyo vegetables are waiting for you!

I served the boiled dish in a beautiful bowl.

There are five kinds of ingredients: spring chrysanthemum, burdock, shiitake mushrooms, tofu, and millet fu.

He served me at the right direction of the fire.

All of them were able to have a good texture.

After all, this is also a professional skill! Oh, yes.

(It is a type of edamame that cooks too much.)

Of particular note are spring chrysanthemums and burdock from Tokyo.

I felt that spring chrysanthemum had a softer scent than what I always eat.

Actually, my husband is not good at the scent of spring chrysanthemums.

You might be able to eat this! I felt it.

In addition, burdock has a light taste that is easy to eat.

For those who come from abroad and want to eat burdock for the first time.

I thought it would be easy to eat.

The thick shiitake mushrooms were also good to eat.

Actually ... The texture of "Awafu" I ate for the first time was also very delicious.

To make this course menu

"It was the most difficult thing to collect ingredients."

Originally, it is Edo Tokyo vegetable with little production.

It is said that the harvest has been further reduced due to the intense heat of this summer.

The word "feast" contains the words "feast" and "running".

It literally has the meaning of "rushing to collect ingredients".

I think this meal was a true "feast".

I am full of gratitude to Kitaoji, who collected a lot of Edo Tokyo vegetables.

Well. "SHOKUIKI Original Sukiyaki Course with Edo-Tokyo Vegetables".

Limited time from October 16 (Mon) to 31 (Tue)

And it is a special course that requires only dinner and reservation on weekdays.

Those who have read this article.

Edo Tokyo vegetables look delicious! I want to try it! If you think

Please prepare for your reservation!

★Private room Kaiseki Kitaoji Kyobashi Charyo Tokyo Station Store★

2-2-1, Kyobashi, Chuo-ku, Tokyo

5F of Kyobashi Edgransaus Building

03-5205-7077

Weekdays 11:30 - 14:00/17:00 - 22:30
Saturday 11:30 - 15:00/17:00 - 21:00
11:30 - 17:00

https://kitaohji.co.jp/kyobashi/