(13) Bubuzuke meal of Kintame in Tokyo station

Bubuduke (Japanese pickle) set meal of Kintame in Tokyo station.

Bubuduke is Japanese pickles with Kyoto dialect. This meal includes not only various kinds of pickles but also some accompanying dishes, like grilled fish with fermented beans taste, dried Japanese radish and arrowroot cake.

All of them are compatible with beautiful white rice.

Finally, you enjoy Ochazuke which is poured with green tea and some seasoning powder on rice, the simplest way to eat rice. It is a masterpiece of Japanese food in a way, I mean it is casual.

(12) Ramen of Tsumugi in Akihabara

Ramen of Tsumugi in Akihabara, Tokyo.

There are several types of width of noodles. This shop uses middle-wide one.

I ordered soy sauce taste. Usually narrow noodle would be used for this taste.

But this noodle matched soy sauce flavor since the scent of flour is good.

(11) Tempura Bowl of Tenkiyo in Tokyo station

Edomae Tempura-Bowl of Tenkiyo in Grandroof, Tokyo station.

Ten-don, or Tempura bowl is a dish that many tempuras of seafood are put on rice with sweet soy sauce taste.
*Many Japanese food's basic taste is soy sauce's.

Seafood and vegetable are usually used as ingredients. I suppose meat is too oily for tempura cook.

Asides from fritters, tempura is lighter and less oily. To cook it well, you need to train for a long time. But the major points are two: cooling all the ingredients, flour, egg, bread and seafood. Another one is to know the sound of the appropriate time.

This bowl includes sea eel (anago), shrimp, fish and corn. All of them are typical.

You can enjoy authentic tempura in this restaurant

(10) Shina-soba of Kujira-Ken in Tokyo station.

Shina-soba of Kujira-Ken in Tokyo station.




This shop provides a typical ramen with soy-sauce taste in Tokyo station.

You can select not only "dark-taste (Koi-aji)" and but also "light-taste (Usu-aji)".

Generally speaking, dark-taste means soy-sauce, and light-taste does salty, here.

Resionally and historically, people in Kansai area with the focus of Kyoto (Kyo) prefer light, salty taste with deep flavor.
On the other hand, people in Kanto area with the focus of Tokyo (Edo) prefer soy-sauce taste.

Now that they are two representative taste in Japanese cook, a couple of hundreds years ago, people in Kyoto tended to express contempt as a provincial taste.



This blog introduces restaurants, cafes and bars in Tokyo, Ginza, Akihabara, Kanda, Ochanomizu, Ogawa-cho, Awaji-cho, Okachimachi and Ueno.

(9) Pork cutlet of Yama-ichi in Ogawa-machi

Tonkatsu, or Pork cutlet, of Yama-ichi in Ogawa-machi, Tokyo



Pork cutlet is one of what always makes us feel happy.
Not only thick and soft pork, but light crunchy texture and peculiar sauce.

There are two tricks to cook a delicious, light-crunchy fries. The first one is to cool all the ingredients in fridge, egg, flour and breadcrumb. The second one is to put mixture of egg and flour as thin as possible. If not, it would become like fritter.

Tonkatsu-sauce is delicious.
Many people tend to put this sauce on the whole surface of cutlet, but it is not so good, because it makes the tonkatsu's taste even, or flat.



This blog introduces restaurants, cafes and bars in Tokyo, Ginza, Akihabara, Kanda, Ochanomizu, Ogawa-cho, Awaji-cho, Okachimachi and Ueno.

(8) Curry and rice of Hinoya in Kanda

Curry and rice topped with croquette of Hinoya-Curry in Kanda, Tokyo.

HP and Map

I have never eaten curry in Western countries, so I cannot compare them with ones in Japan.

At least, curry and rice is one of the most popular food and , of course, lunch in Japan. There are many curry shops in Tokyo: Japanese, Thai and Indian.

Among them, Japanese curry is not liquid form, but thicker one. It is thought to be because Japanese rice is soft moist food due to cooking way of rice, compared with ones of other Southeastern countries. Since liquiform curry easily soak into rice, it is good for Thai one. But it becomes wetly, so not very good for Japanese one. This stickiness wraps adequately rice.

This shop is a winner of Kanda curry grand prix 2013 and provides a typical Japanese curry.

This blog introduces restaurants, cafes and bars in Tokyo, Ginza, Akihabara, Kanda, Ochanomizu, Ogawa-cho, Awaji-cho, Okachimachi and Ueno.

(7) chicken and egg bowl of Ise in Kanda

Oyako-don, or chicken and egg bowl of Ise in Kanda, Tokyo.

HP and MAP

This shop is located under the bridge of railway. On the top of that, no air-conditioner...

Narrow, hot, noisy... but delicious.

This food is like omelette topped on the rice.
Egg with chicken is boiled snappily so as not to get egg hard, with slightly sweet-salty taste.

Runny scrambled eggs brend together very well with hot rice.

A shop of conscience does not forget Mitsuba, or trefoil, which makes us feel refreshed.

This blog introduces restaurants, cafes and bars in Tokyo, Ginza, Akihabara, Kanda, Ochanomizu, Ogawa-cho, Awaji-cho, Okachimachi and Ueno.

Tsukemen, a derivative of ramen

Ramen and Tsukemen. Which do you like better?

In the case of Ramen, it is provided so that noodle is in soap. You can enjoy it in hot temperature.

On the other hand, Tsukemen is served separating noodle and soup, which help keep its elasticity.

Actually, the history of Tsukemen is not so profound, just 15-20 years. The very origin is thought to be a legend of Taisho-ken in Ikebukuro.

At the first place, there is background to eat noodle that is soaked into soup. It is since Edo period.
That is Soba. So, the birth of Tsukemen is not so suprising.

This original Taisho-ken has already gone, but its offsprings scatter around Tokyo.

You google this word "大勝軒" and find several shops.

I will put a link later.

Udon and Ramen; what's the difference?

Similar to Ramen, there is another kind of Japanese noodle, Udon.
Both are made from flour.
What is the difference?

The material of ramen is hard, or sometimes very hard flour like to make bread, while one of udon is all-purpose flour.

That is why ramen is more elastic and has clear sensation when you cut it with teeth.
On the othe hand, udon has soft sensation, and get more crunch after making kread dough.

Aside from flour, ramen includes egg and a special composition of minerals.

So, the taste of ramen is totally different from one of udon

(6) Green Curry of Green Pattai in Ogawa-machi

Green Curry of Green Pattai in Ogawa-machi, Tokyo.

HP
Map:

Thai restaurant that students from Thailand recommend as an authentic cuisine.
Coconut, many kinds of spice and chicken create a rich taste.



This blog introduces restaurants, cafes and bars in Tokyo, Ginza, Akihabara, Kanda, Ochanomizu, Ogawa-cho, Awaji-cho, Okachimachi and Ueno.