東京で食う飲む!Restaurant or Bar around Tokyo and Far East. There is a great diversity of food and culture in Japan. You will enjoy the huge range style of food from very local Japanese food to a lot of foreign foods. I hope you will find and feel the diversity of foods in Japan.

15 July 2015

Kaniya, Doza, Nagasaki (かに屋 銅座 長崎), Japan [Fast food of Japan]

Famous Onigiri (rice ball) stand in Nagasaki
the entrance of the shop
On the evening of every weekend, the shop is crowded with the customers who enjoy their alcohol and talking with friends or colleague. This shop has 40 years history at the same place in Nagasaki. Japanese people has the custom that they travel around the restaurant, bar or Izakaya (one type of the restaurant serving beverage or food with Japanese style). This Onigiri stand will be selected as the shop visiting on the midnight or the last stop before going home.
Onigiri is a rice ball. Some family call that as Omusubi. The rice ball is preserved food for very short term. For example you left over the cooked rice on your sapper, for the present you make a rice ball for your tomorrow breakfast or lunch. We can bring a rice ball for your teatime, lunch or whenever you want a quick light meal.
There are a long counter where around ten people will have their seats and 5 lower tables on the Tatami floor. Each customer will order his or her favourite food from the list on the wall. The counter was made with raw wood and nicely aged under our elbow holding Onigiri. The staff will serve Onigiri(s) (rice ball), Miso shiru (Miso soup), Oden (fish dumpling, vegetable, tofu or meats stewed in the thin soy source soup stock. You will choose and order several from the pot. see here.) and beverage.
The counter space
The Onigiri is the signature foods in this stand. I recommend you to have a seat in front of the staff who cooking Onigiri. He put rice and ingredients into the wood mold which has triangle hole, to measure the size of Onigiri. After measuring, he made rice balls (this motion is called as Nigiru in Japanese) and put in seaweed sheet. All of the above processes are taken just two to three minute to make several rice balls.
Served at the counter
 
From left, Hatougarashi (葉唐辛子), Takana (高菜) and Kurage-Uni (くらげうに sea urchin pickled with Sake lees)
 
My recommendations from the various Onigiri in this shop are Takana (高菜 pickled leafmustard with chili), Shiokara (塩辛 salted cuttlefish) or Hatougarashi (葉唐辛子 pickled leaf of chili). The most popular Onigiri is Shio Saba (salted mackerel). They also have pickled whale meat with Miso as the most unique ingredient of Nagasaki.

 
TEL /FAX 095-823-4232
PM18:00~AM3:00
Monday to Saturday 


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