Showing posts with label Korean food. Show all posts
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.
13 July 2015
Pangjan Reimen, Okubo (板橋冷麺 大久保 東京), Tokyo, Japan
Far East
,
Japan
,
Korean food
,
Shinjuku
,
Tokyo
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The taste of the Reimen was nice but...
I had several pieces of seafood pan cake and Reimen. The Reimen was nice. The beef soup stock with sweet taste gave soft texture into the noodles. Noodles were made from sweet potato. The texture of noodle is very sticky and tasteless. Reimen may be the seasonal dish for summer. The upper class people will taste that in the warm room on winter season in Korea. The The seafood pan cake is usual taste around Korean town in Japan.
I had very regrettable events in this shop. I was started with the whisky with soda which was popular drink like beer in Japan and called Hai ball. The liquor company had made the rule the shop can easily serve consistent drinks. The drink I was served was very weak whisky soda. I looked that the other customers had claimed about their weak. The chef and other staff are come from Korea which was already developed in economy. The Korean economy or industry were let pass with Korean mind? I found we should pay attention on the Korean people behave dishonestly on every situation. I felt very sad when I visited this shop to enjoy the nice Reimen.
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.
30 April 2015
Congdu, Neo-Korean food restaurant (콩두 大韓民国), Seoul, South Korea
The restaurant is located in the very quiet area next to the Embassy of United State of America in Seoul. This was built in the small forest and faced to the pond. The building was used by the King's grandmother of last Choson king.
I visited here on the mid-summer evening. The cool and dry winds after getting dark passed through the building. The dry wind with remaining afternoon hot sunshine reminded me I was in the continent. I went through the corridor with white wall and focused righted. It was the mid-summer night though the roof was moved and it was made the outdoor atmosphere. The hot out air came into the dinning room, but was much cooler than that of the noon.
The building has white wall and beautiful dark brown floor. The dining room has view of some sky sclaper in Seoul city centre.
Each course was very nice and well portion. The course was arranged traditional Korean palace food like Japanese full course style. I have never heard like this Koeran food course. A lot of Korean restaurant will serve all course on one table on one time.
It was started with the yukhoe (Korean tar tare).
The warm Chepziae was also nice, very tasty, not so spicy, I suspected the dishes were arranged for the Western persons.
The Karasumi was Okay. If you want this fish eggs, you must taste it in Nagasaki or Tokyo, Japan. Kiyokawa in Nagasaki or Sasaki in Tokyo serve very lovely, golden and tasteful Karasumi.
I have no idea that the traditional Korean food is the course style. The movie or the old books show a lot of dishes on one table poshly desplayed. I sometime disappointed that the first beautiful looks of the dishes in Korean foods were changed to the Bibimpa like tasty but dirty looking. But you will enjoy the very nice views of the dishes like my photo as shown.
I will go again when I am nervous in the Korean Bibimpa-ed(shaken and steered) food.
When I left from the restaurant, the beautriful lady owner who was small stature with white hair had greeted and seen me off at the entrance.
大韓民国 서울특별시 중구 정동1-54
Tel: :+82 2-722-7002
I visited here on the mid-summer evening. The cool and dry winds after getting dark passed through the building. The dry wind with remaining afternoon hot sunshine reminded me I was in the continent. I went through the corridor with white wall and focused righted. It was the mid-summer night though the roof was moved and it was made the outdoor atmosphere. The hot out air came into the dinning room, but was much cooler than that of the noon.
The building has white wall and beautiful dark brown floor. The dining room has view of some sky sclaper in Seoul city centre.
Each course was very nice and well portion. The course was arranged traditional Korean palace food like Japanese full course style. I have never heard like this Koeran food course. A lot of Korean restaurant will serve all course on one table on one time.
It was started with the yukhoe (Korean tar tare).
The shrimp was come from the sea near Takeshima, but the staff only said "Shrimp." This was nice beyond the border problem between Japan and Korea, baked on the burned stone in the wood pot. The smell was like the sea.
I have no idea that the traditional Korean food is the course style. The movie or the old books show a lot of dishes on one table poshly desplayed. I sometime disappointed that the first beautiful looks of the dishes in Korean foods were changed to the Bibimpa like tasty but dirty looking. But you will enjoy the very nice views of the dishes like my photo as shown.
I will go again when I am nervous in the Korean Bibimpa-ed(shaken and steered) food.
When I left from the restaurant, the beautriful lady owner who was small stature with white hair had greeted and seen me off at the entrance.
大韓民国 서울특별시 중구 정동1-54
Tel: :+82 2-722-7002
28 April 2015
Bistro Seoul, modern Korean food, Gangnam, Seoul
The Korean bistro
This bistro was located in the hotel near COEX airport bus centre. The atmosphere is modern northeastern Asia. The stelves separate the tables. A lot of porcelains are displayed on the stelves.
The client will choose from the course or a la carte. I chose the course. They served low chili dishes. Each dishes are very tasty with seashell or something DASHI like Japanese WASHOKU but added little bit spicy and hot chili on that. Very tiny chili and other herbal plants, NATSUME OUGI or Annis, were make the dishes deeply UMAMI on the natural tastes. This taste was complicated for Japanese, they have very simple but deep tongue.
All dishes are very nice but there are nothing memorable.
The water Kimchi was very delicious for Japanese.
This bistro was located in the hotel near COEX airport bus centre. The atmosphere is modern northeastern Asia. The stelves separate the tables. A lot of porcelains are displayed on the stelves.
The client will choose from the course or a la carte. I chose the course. They served low chili dishes. Each dishes are very tasty with seashell or something DASHI like Japanese WASHOKU but added little bit spicy and hot chili on that. Very tiny chili and other herbal plants, NATSUME OUGI or Annis, were make the dishes deeply UMAMI on the natural tastes. This taste was complicated for Japanese, they have very simple but deep tongue.
All dishes are very nice but there are nothing memorable.
The water Kimchi was very delicious for Japanese.
Seafood soup with small amout of chili
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