9 October 2016
Seolleongtang, Korean breakfast in Korean town of Akasaka, Ichiryu, Akasaka, Tokyo
Ichiryu, Korean restaurant in Akasaka
Akasaka has a small Korean town street. There are a lot of Korean restaurants produced by Korean immigrants. In Korean peninsula, a lot of restaurants were commonly serving the dishes using the same soup stock type as degikupab using pig soup stock or Seolleongtang with beef soup stock. Ichiryu, a restaurant which Kim Hajime has established, has the sorlontan as the signature dish.
An old lady and the restaurant
It was a heavy rain morning on holiday. The restaurant in the early morning, this restaurant is open 24/7, showed Korean style loose atmosphere. Small television speak unnecessary programs as common morning programs in Japan, containing local news as dogs of celebrity or recommended shops by movie star. Ajuma, old lady Korean manager of this restaurant, watched the programs.
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| Kimchi and side dishes. The texture of Kimchi is lovely. |
Kimchi and Ebichang
The staffs took my order. I had Seolleongtang on that morning. As the common Korean restaurant, a lot of small dishes were served at first. Kimchi was very nice quality. The Umami and chili taste of Kochujan were nicely pickled. According to the Ebichang theory, the taste of Kimchi is very important part of Korean food restaurant, to show the heart of manager what the Korean food is (Ebichang is a koryophile of my friends. He had huge knowledge of cultural anthropology of Korean peninsula).
Seolleongtang and Ichiryu
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| Seolleongtang |
The Seolleongtang of Ichiryu has very nice taste of soup stock. The soup was sophisticated Umami taste of classical Korean food. The customers were able to decided the amount of salt to add to the soup. The salt degree is very important part of this soup. The marriage of mild beef soup stock taste and small amount of salt will show smooth texture of the soup.
The usual Korean food manner when eating a set menu is mixture of all ingredients served in the bowl. The dirty presentation made me disappointed. And I have made it a rule that rice and several ingredients as the dry fishes or pickled fishes to add Umami tastes in the dish.
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