Ningyo-cho area is located in central Tokyo, near Nihonbashi, 10 min subway ride from Ginza, 6 min from Asakusa. Ningyo in Japanese means dool(s) in English.
Suitengu shrine located in center of niingyocho is famous and popular for families who expect delivery to wish their for their healthy baby and easy delivery. Also visit for application of their delivery and the healthy baby.
There is a street foodies love to visit, called amazake-yokocho. You can find traditional and hand manufactured tofu shop, a shop witch offer grilled skewered chicken "Yakitori" , and Egg roll "Tamago-yaki".
Don't forget sweets and snacks. There are ningyo-yaki, dolles figured pancakes with red bean paste fillings are local sweets origin around this area, also rice crackers are sold which are made by professional, you can see the process from the glass window.
Many traditional restaurants exists this area as well. There are ....
Imahan (sukiyaki restaurant)
Tamehide ( oyako-don)
Uo-kyu restaurant ( grilled koji , rice malt, marinated fish)
I visited with my friends and enjoyed stroll and shopping. Then we concluded with gorgeous lunch as Uo-kyu restaurant. The marinated fillet of fish is usually expensive, but the restaurant offers good price.
Hope I have a license of kikizake-shi, sake sommelier which requires wide ranged sake knowledge including history, process to produce and those tasting.
Although I don't drink that much alcohol I learned a lot about the differences of the taste depending on the producer's region, water, kind of rice, process and more factors by tastings.
I'd love to introduce those tasting in my blog, and proudly show Kawasemi-no tabi in my first introduction.
The manufacturer of this sake is located in Niigata pref. This is a kind of Junmai-shu, which is only made from rice, sake malt and water. It tastes sweet, and containing umami, savory tastes as well.
Chocolatier Jean Paul Even states this sake, Kawasemi-no takbi, is the best matched with chocolate.
Hope you enjoy the paring of sake and chocolate. Chocolate is desirable for 70 percent of cacao.
This is recommended way to taste the pairing.
1 Sip kawasemi-no tabi in your mouth keep the sake in your mouth.
2 Add little piece of chocolate into your mouth and enjoy the marriage of those tastes.
3 Sip little more Kawasemi-no tabi and enjoy the sake taste again.
I often choose those combination for gifts. I would like to give my friend a special time to enjoy both sake and chocolate.
Hope you enjoy them too!
This cooked rice with salmon and salmon roe dish is called "Harako-Meshi", origin in northern part of japan. Harako means belly and the roes: salmon flesh and the roe serve in a pot.
Salmon used to be eaten only in Autumn, which is caught in Autumn in Northern Japan. However, we can obtain salmon in year round, from Atlantic ocean, Russia, New Zealand and Chili in these days. This recipe calls domestic fall salmon and fresh salmon row. It is common to buy seasoned and marinated salmon roe in in-season or out of season in market, but there is non-seasoned fresh salmon roe only in this season.
It is easier to prepare than I expected. Rinse a block of salmon roe in a bowl of warm water. Take away any translucent net our of the roe and separate each eggs. Put them up to a colander. In a small pan, Prepare soy sauce, mirin and sake into the pan and warm it up to burn off the alcohol. Turn off the heat and set aside until room temperature. Transfer to a container big enough to add the salmon roes.
After the seasonings cooled enough, add rinsed salmon roe into the container and store it in a fridge. It loos beautiful like "fresh jewelry".
Cook marinated salmon fillet with seasoned rice and sprinkle over the rice. Garnish with julienned shiso leaves.
It is now in season, October to November special menu.