4 June 2015
Myon ga, Okubo (名家, 大久保) Tokyo, Japan
The most delicious Ganjang gejang (간장게장) in Tokyo
The lady
chef, the Korean calls her Omoni with their familiarity, was quiet but has a
backbone. She was very helpful and able to speak Japanese very frequently. She
served various Korean foods from small kitchen and each food was better than
that of Seoul. She came to Japan 30 years ago from Chuncheon city, Gangwon
dong.
There are
two major Korean town areas in Tokyo, Okubo and Ueno and several Korean
communities in the Metropolitan Tokyo. The Korean people historically came to
Japan on several phases, after Annexation, during Korean War and after 1980s.
After Japan-Korea Annexation, Japan merged the Korean peninsula to the Japan
territory and a lot of Korean people voluntarily crossed the Tsushima Strait to get the
better life, job and income in Japan main islands. They have got job in the dockyard or coal mine in Kyusyu. They were still staying Japan
under US military administration in Japan main islands and Korean peninsula after
World War II. During Korean War, the Korean peninsula had chaos and people left
the peninsula to escape the War. The third generation has come to Japan with
some democratic reason or commercial purpose. The Ueno area was one of the
oldest commercial Korean town in Tokyo, formed after Annexation. The Okubo area
was formed by new generation who have come to Japan after 1980s.
This
restaurant was located on the end of the city centre of Okubo Korean town.
Once, I have gone down the stairs to enter the restaurant. The interior of
restaurant was simple and had no decoration to make me so familiar with them.
The simple furniture and nice old women had made very lovely and quiet
atmosphere in the chaotic Korean town.
The service
was heart full and each dishes satisfied me. The Ganjang gejang was the very
nice season on my visiting. The flesh meat of crab was very nice and fitted
with the soy-source taste and pickled for several days. The texture and taste
were very nice. The chef has cooked raw and fresh crab for the Ganjang gejang
from the Tsukiji seafood market. She recommended the customer should come in
early crab season, end of April to May, because the crab is most delicious
season with the eggs and rich with meat.
Ganjang gejang
The Seafood
Buchimgae (Korean pancake) was also nice. The spicy chili source was simple but
essential of the Korean food. I have enjoyed the crispy cake and good texture
of the seafood.
Seafood Bushingae
In the
daytime, the area Korean origin people live is not so clean as the other area
Japanese live. A lot of dusts were spread on the street and a lot of people who
feel bored in the world were sitting around. The darkness of the evening had
covered the all thing the Japanese do not like. And the bright K-pop shop white
light kept cheap pomp on the street. I hope the residents in Okubo love their
town and clean up the street. The general Japanese will fell it is easy to
visit Korean towm.
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