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.

6 March 2016

Wasabi or Horse radish? Tsuzuku, Ushigome Yanagicho (つず久 牛込柳町 新宿), Shinjuku, Tokyo

Today, I would like to introduce the small Izakaya at Ushigome-yanagicho in Tokyo. This small restaurant has Wasabi rice as the signature dish. They use Ezo wasabi which is horse radish naturally grown in Hokkaido, for Wasabi rice.
The interior of this shop. The posters shown the nostalgic Showa era.

Wasabi, the most important Japanese ingredient

Wasabi is very important herb in Japanese food. If you had tried Sushi in the world, you had taste the flavour with hot taste which came through to nose. The flavour might be the taste and flavour of wasabi as sold in Japan or overseas Japanese food shop. But we must wonder the strong flavour is whether wasabi or horse radish including.
The farming and producing wasabi is very difficult. The plant of wasabi is very sensitive for environment they grow up. In Japan, we can taste wasabi at any Japanese restaurant. The staff or Itamae will shave the root of wasabi. The taste is flash-ly hot but the flavour is flesh and cold like breeze in spring.
You can get wasabi paste in supermarkets in Japan. The paste of wasabi in tube like tooth paste, will spoil tongue of your children. Almost all wasabi paste was made from horse radish as the reason the flavour was similar to wasabi. The flavour will be different from wasabi in flesh and cold.


steamed rice was served in silver pot made as the Traditional Japanese style.
rice with topped wasabi and soy sauce. The Nori(seaweed) was very nice flavour on this rice.
Ezo wasabi sent from Hokkaido to this restaurant.
As usual at Izakaya, we had started our dinner with Sashi-mori (selected Sashimi from today`s fishes)


Fried wild vegetable was very flesh green smell and we can feel the harshness from the vegetables. Warabi, Fuki-no-tou or Zenmai is popular ingredient from mountains.

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