27 February 2016
Sento, public bath, the soap scent in town. [scent of Tokyo]
Sento, the public place, community and hygiene place of the town
The smell of soap reminds us evening has come. In the evening, the smell of soap was coming from the flat, house and Sento. When I passed the people with red face and soap smell each other, I realised he or she had been to Sento to take a bath. The bathroom in the general house in Japan was next to the kitchen and sometimes faced to the street and had the window in the high position of the ground floor. The vapor of the bathroom come through the window with soap smell.
the Sento Entrance in Edogawabashi area. The entrance for gentlemen and laies were completely separated.
How to enjoy the Sento, pablic bath
The Sento was the public bath service for the people. They had the facility of the large geyser with chimney in the building. The entrances of bath facilities were separated as Ladies and Gentlemen. After taking off your shoes, there were the space for changing cloth. The Sento has the rule and habbits for the other user can enjoy the bath with comfort. First you should wash your body not to bring the dirtyness into public bathtab. The prastic pail printed Kerorin is the most traditional style. After wash yourself, you can go to the bathtub. Then you must not dip your towel into the water to keep the water clean. After enjoy the hot water, you should wipe well not to bring the water drops into the dressing space to prevent the peson from slip on the floor. Sento is also public space for local communities. The elder people come to Sento to see their friends or neighbours.The metroporetan Tokyo government has also the finantial assistance service to visit Sento for elderly people as they need.
The scent of soap from the person coming back from Sento reminds us the sweet memories with our families. When the geyser was broken or on over capacity of the bathroom when the relative visited us on the holidays, we used to go to Sento as unusual exciting experiences. The chilled milk from the refregirator was also the unexpected events.
24 February 2016
Ume matsuri, Yushima Tenjin, Yushima (湯島 梅まつり), Tokyo
Ume, Japanese apricot, Mei in Japan
Ume(Japanese apricot) and Japanese
Ume matsuri (梅まつり Ume festival) was held in Yushima Tenjin near Ueno area. I am afraid the strong wind before coming spring will scatter Ume blossoms.
Ume blossoms
Tenjin shrine and Japanese apricot
Yushima Tenjin is one of the large shrines of Tenmangu where dedicated to Sugawara no Michizane’s spirit. Each shrines deified or dedicated the major spirits from Japanese myth or great person in history. Shrine of Ise deified Amaterasu Ohmikami the sun goddess in Japanese myth. Yasukuni shrine dedicate the spirits of all members of the armed forces died under the duties.
The main entrance of Shrine. Torii gate was placed on the eantrance.
Ema plate (絵馬) and Ume blossoms.
A lot of student who has some important examinations has dedicate Ema plate written about their prayer on.
Sugawara no Michizane was the politician in early Heian era.
He was an intelligent and educated man who composed the beautiful poems in
Japanese and Kanji. He had lost his position of grand minister after the political
change. He had been exiled to Dazaifu in Kyushu as the director of Dazaifu. He
had died with disappointment in Dazaifu. After his death, the capital and court
in Kyoto had a lot of disaster and plague, the people regarded as Michizane’s
curse. Sugawara no Michizane was dedicated in Kitano Tenmangu in Kyoto.
Koma inu (狛犬 but not real dog, spilitual animal) and Main building
23 February 2016
Biryani, Indian restaurant Omoinoki, Kagurazaka (ビリヤニ インド料理 想いの木 神楽坂 東京), Tokyo Japan
Smell of spice mixture hanged in the air at the upper
Kagurazaka Street in the evening. I found this phenomenon on one evening after
the rain in autumn. Another day, several Indian staff of this restaurant had
come downstairs with talking. Then I recognized this Indian food
restaurant.
the entrance
Interior
The modern interior
The narrow steep stirs were faced us on the entrance of this
restaurant. The steps were wooden and the linen curtain (Noren) was hang at the
entrance. The interior of the restaurant was the modern Japanese style. The pure
wood table, white wall and orange light showed warm and relaxed atmosphere. The
dishes were made as Japanese style. A lot of architecture of Japanese or Chinese calligraphy were placed on the wall.
Salad of Chickpea
Service and dishes
This restaurant basically served North Indian food, cooked by Indian cooks. One of chef was experience working at the five-star hotel in India. The Japanese style interior and service was combined with Indian local tastes. |
| Potato Samosa |
Biryani mutton
I ordered Biryani, salad and Samosa. Mutton Biryani was
very nice. The Biryani was very traditional Indian style. The rice in Biryani in Omoinoki was long Indica rice spices. The portion was small but enough to stomach of Japanese male. Smell of
mutton, northern style of mixture of herbs and spice was polished. Some sweet
herbs were added and show nice marriage on taste. Omoinoki has also nice wine
selection from the wine cellar.
Interior of the restaurant. Chinese old poem calligraphy was placed on the white wall
Reservation is recommended.
Phone: +81-3-3235-4277
20 February 2016
The colonial Malay atmosphere suite, Governor suite, Majestic Wing, Majestic hotel, Kuala Lumpur, Malaysia
Morning arrival to Majestic hotel
As the previous articles, I already reported about the public space of Majestic Wing of Majestic hotel of Kuala Lumpur. The classical colonial ages interior, hall or stirs were a lovely spot of Kuala Lumpur.
On my
visiting, I arrived at this Hotel around five o’clock morning when the Adhan
had been called out the people to the mosque to have worship. The national
mosque was located in the middle of the hill, the back of this hotel. My room
was faced to the street in front of Kuala Lumpur station. The Islamic style
towers of the station showed the exotic atmosphere every morning.
The colonial Malay atmosphere suite at Majestic wing
The room type I have stayed was Governor Suite. The first room on the entrance was living room with writing desk,
refrigerator and flat television. The bed room has king size bed and closet for
the cloth and has the bath room in the back. The desk has large space enough to
have some office work.The breakfast was served in room. The battler brought the Kaya toast from the kitchen which sanded the original Kaya jam at the hotel.
All
interior was modern but decorated with the classical items from colonial Malaysia, combined Malay and British tradition.
The decoration of welcome fruit plate reminded me where I was. The white high
roof and polished wooden floor were beautiful coordinate and the floor has
comfortable touch with bare feet.
Living room
Bed room
The bathtub has cabriole leg. The shower was rain fall style.
Bath
Wash stand
Shower booth
The booked plan has including the Airport meeting service, lounge service at the small lobby area, free cell phone in KL, transportation service in KL and butler service 24/7. The butlers were very attentive and they provided nice advice, lovely colonial service and concierge service with their hospitality.
18 February 2016
Chuka Soba, Ramen, Tanakaya, Kagurazaka (中華そば 田中屋 神楽坂), Tokyo
Far East
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Kagurazaka
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Ramen
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Shinjuku
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Sophisticated ramen stand in Kagurazaka
Ramen shop had opened in off-street Upper area of
Kagurazaka. The atmosphere of Upper Kagurazaka is very quiet and sophisticated
street through the Kagurazaka station of Tozai line. A lot of shops,
restaurants or Bars which were simple but high quality and sometimes
fastidiousness, as Sanlucar bar, Bar Kakinuma or Omoino ki, stood along this
streets.
The Kagirazaka style ramen
The ramen at this Tanaka-ya might have reflected the atmosphere of this place. Light yellow clear soup was made from pork bone soup stock base. The taste of salt was not strong but helped the taste of the soup stock. The soup may have been nicely cooked by the chef of this ramen stand. The noodle was little bit thick, straight. All toppings of the ramen were basic but well selected and nicely cooked. The texture, taste and flavour were very soft touch to our five senses.
The serving style was also lovely. Ramen bowl was placed on a plate.
The name, Chuka Soba (meaning Chinese noodle), will recall
us about the traditional soy sauce based, brown soup stock. The concept of
Chuka Soba had fitted to this quiet town, Kagurazaka.
16 February 2016
Feel Japanese Blue collar culture, Oden, Marukensuisan (丸健水産 赤羽 北区), Akabane, Kita, Tokyo, Japan
Far East
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fast food
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Fish paste products shop (Nerimono-ya) in local
Akabane is the famous town as the blue-collar. There were a
lot of factories along Yamanote line. The blue-collar culture in Tokyo were seen
around this area. After works or weekends, the workers gathered at their
favourite Izakaya (pubs). Almost all izakaya were standing place. The simple
and cheap but human touched Izakaya were gathered around this area.
The Maruken Suisan is very local fish products shop in
Akabane. They also had the factory of the fish paste. Fish paste were shaped as
Kamaboko, Chikuwa or other ingredients of Oden.
In the showcase, there were huge amout and style of fish paste products.
In chilled winter season, Oden became the most popular
products in convenient stores in Japan. Oden was cooked some ingredients as
boiled egg, fried fish pastes, kombu, beef tendon, fried tofu or mochi in Dashi
soup stock.
large pot for Oden.
In Maruken Suisan, a large pan was placed in front of the
shop and there were several high table around the shop. The pan were cooked
Oden inside. The smell of Oden, mainly soup stock smell which Japanese people
loved, were filled around the streets.
Mochi, Kombu, stamina Age etc.
Enjoying the Oden was one reason to visit this stand. Another
reason was drinking hot Sake. The lady staff served hot Sake, warmed in
microwave oven, generally sold as Cup Sake. Ichi-gou (unit to measure Sake or
rice 180mL) of Sake was filled in glass.
After drinking half of glass, I added the soup stock of Oden into Sake. This style, similar to bullshot, was called as Dashi wari, popular in Akabane.
The Oden was Kanto Style (around Tokyo style). Salty dashi
soup stock was including some essence from other ingredients. The warm dish and
hot Sake will warm our body in chilled outside.
Jelly from fish essence.
13 February 2016
To eat or not to eat, experience of food and culture is unique in country.
essay
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Far East
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Tokyo
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UK
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To eat the meat of venison or pigeons or to hunt foxes were
well cultivated custom in European countries. On the other hands, to eat whales
or to hunt whales were lupine custom in European countries. In the small
islands in Far East, there were the different situations in these customs. Fortunately
or unfortunately, I love both customs. In late autumn, I am looking for the
restaurant where serve nice dishes of venison or pigeons and Burgundy wine from
France. On visiting several favourite restaurants of Japanese foods, Itamae
recommend me the nice part of whales which they bring from Tsukiji market.
Mr. Wingfield-Hays was a very un-lucky gentleman. He and his
friends might have never seen and tried the best part and spices of whales. As
embarrassing, it was the first time when I had really lovely meat of whale at
Kiyokawa three years ago. Draining blood from the meat on the whale boats were
very important process for the meat not to make “gamey flavour”.
My parents had also an unbalanced diet during traveling
around Europa. When we visited to a bistro in Paris, I was very excited to choose
pigeon from venison, pigeon or sole on the lists. My mother was as surprised at
me as she faced the end of the world. One hundred and fifty years ago, eating
four leg animal was prohibited and disliked due to the religious rule of Buddhism.
The dish of pigeon was lovely dish I had never had in Japan. The juicy meat and
nice flavour of sauce was memorable.
As the BBC journalist, he might have had some duties to
write radical articles as Sea Shepard due to commercial reasons, with small
amount of experience having meat of whales. As the typical middle couple from
Japan, my parents have never taste the gibier as traditional French dishes. These
people I described, had huge preoccupation on the ingredients. These
ingredients were not prohibited under their religions and their countries laws.
They felt just an aversion to eating or knowing how the animal be shoot.
The ingredients which was prohibited under the religions
were regarded as importance. The ones which was faced extinction were also
thought as importance. According to the Norwegian Fisheries web sites, Minke
whales were not damaged species. The rumour data among Itamae in Japan said the
number of blue whales landed on the fisherman’s ports were decreasing. These
facts show the balance of ecosystem was already broken under the IWC moratorium,
There was no scientific epidemiological data of whales on the earth from the
countries against whaling in IWC.
All discussions were emotional argument and dichotomy
between desirable and undesirable as my mother’s word “feel sick”.
11 February 2016
Mutton hot pot, NanMen ShuanRou, HouHai, Beijing (南門涮肉 后海店, 北京, 中華人民共和国), PRC
The mutton
hot pot was the popular food of Beijing. Beijinger loved this hot pot in
winter. The climate of winter in Beijing was very chilled as ears broken off.
In the Kampo medicine, the mutton meat has an effect warming the body. The
evening was chilled to the bone. The restaurant of mutton hot pot were
generally seen also in Taipei. The climate of Taiwan was very comfortable and
wet-hot. I had never felt to want to taste mutton hot pot in Taipei.
The mutton
hot pot (涮羊肉
shuan yang rou) is similar to Shabu Shabu (thin sliced beef or pork meat dipped
to pass through in the hot pot) in Japan. The soup of mutton hot pot was very
simple, boiling water with some piece of ginger, cumin, jujube, and other herbs.
The soup filled the strange shape pot which had the funnel in the centre and donut
shape pot. Under the funnel, the charcoal fire was warming the soup.
The meat of
sheep which were cut and divided each part of muscles were served as several
different words. Interestingly, each part of muscles has different taste and
flavour. I had be surprised at a deep attachment of the Chinese people to their
food once more.
The mutton
hot pot is self-cooking food. Shuan 涮 is meaning to put something into
the liquid and pass through, as ShabuShabu in Japan. After Shuan the thin
sliced meat, you dipped the cooked meat into the white sesame paste with some
raw herbs. The well-cooked meat must be safe but a little bit raw cooked one
will have nice taste for customer. The white pink colour is an aim of cooking.
The smell, juicy texture will be enjoyable.
9 February 2016
Yangrou Chuan, Kaorouji, Beijing (烤肉季 羊肉串 北京 中華人民共和国), PRC
Sheep is
the animal in Eurasian continent. Through the history of Japan, there were few
description about sheep as farm animal. Under the Buddhism and Shinto religion,
meat eating was taboo in the Japanese society till Meiji era. The custom of
breeding sheep were tried after Meiji period from the reason of military
demand. The breeding sheep, pig and cattle might not have been adapted to the
agriculture of Japan due to the steep mountains on the islands.
4 February 2016
Hayashi rice, M&C cafe, Maruzen, Oazo, Marunouchi, Tokyo
Hayashi raisu (Hayashi rice) is the symbol of the modern
Japanese food on the opening of Japan and Meiji era. A lot of Western food were
come into Japan from European countries and United States. The custom of eating
animal meat were also come into Japan. The Sukiyaki which was cooked thin
sliced beef with sweet soy sauce on flat pan, was developed in Meiji era.
There were a lot of “Western food” (Japanese call Yoshoku 洋食)
developed only in Japan. Hamburger steak, curry and rice, Ebi furai (fried Shrimp),
Korokke (croquette) or Hayashi raisu were major and well known Western style
Japanese foods. Each dishes were uniquely evolved from the European original
recipe into fitted Japanese tastes. The basic sauce, demi-glace sauce, in
Yoshoku were kept in each restaurant or family. A lot of families used the
instant food or tinned sauces.
The Hayashi rice were served brown beef sauce and rice on
one plate. Interestingly, the Yoshoku dishes were served with some rice in
traditional. The brown sauce of Hayashi
rice was including braised sliced onion and beef or pork meat, tomato puree,
red wine and demi-glace sauce. I preferred mushrooms as ingredients in Hayashi
rice. If you like more formal style in Hayashi rice, the butter rice must be
served with sauce.
Hayashi rice in M&C cafe
This Hayashi rice has several histories in the origin. One
was come from the Hashed beef with Rice. According to this story, Hashed was
corrupted into “Hayashi.” The cooking method was very similar to the Hayashi
rice. Hayashi rice must be cooked as more strong flavour and taste of
demi-glace sauce. Another one was from the family name who developed this dish.
The establisher the book store of Maruzen, named Yuteki Hayashi, were produced
the braised beef and some vegetable with demi glass sauce.
The roots of this dish in the cooking method had also two
theories. The Hashed beef was already written above. The Gulyas from Hungary was
served in the Royal family in Japan. The Gulyas were arranged into the Hayashi
rice.
The Hayashi rice in M&C café in Maruzen book store of
Marunouchi Oazo was one of the famous dishes of Hayashi rice in Tokyo. The nice
demi-glace sauce brown were covered on the plate and the taste of sauce were
including the essence of vegetable and beef. Soy sauce might be put to give the
sauce a subtle flavour.
The view from the huge window of this cafe was lovely with the commuter trains and bullet trains.
2 February 2016
Foie gras and strawberry, Enoteca Laura, Kagurazaka, Shinjuku, Tokyo, Japan
Far East
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Italian food
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About the restaurant of Enoteca Laura at Kagurazaka : http://edst23.blogspot.jp/2015/06/enoteca-laura-kagurazaka-tokyo.html
Strawberry is shipped to the market in Japan from late
December to early April. The strawberry on early phase is for the Christmas
cake as the commercial market. From late January, the taste and flavour of
strawberry in market are getting better, sweeter and richer.
The strawberry has also lovely matched with white wine
including champagne. This corroboration this small red fruits and white wine
were giving more flavour and taste each other.
The combination of foie gras and strawberry is one of the
best marriage in the foie gras combination. The combi with Hoshigaki (dried
persimmons) in SIGNATURE of Mandarin Oriental Tokyo showed the new marriage of
foie gras. The texture and condensed sweetness of dried persimmons were well
balanced on the dish. This combi with strawberry show Japanese style European
dish.
The sautéed Foie gras were cooked as complete European dish.
The scattered strawberry were mixed the cooked ones and raw ones. The cooked
ones had got sweeter taste, and the raw one had given the flavour on the dish. The
texture of both type of strawberries were also contrasts.
The wine with this dish will be the most difficult to
discuss. Champagne must be nice as Bollinger or Recoltant blanc de noir. The
sweet wine as Sauternes will be musty and show the identity of itself.
I choose I Giusti & Zanza.
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