Don’t miss SHUN GATE Marche on Saturday May 28 at Marugoto Nippon in Asakusa.
This is a fantastic opportunity to sample the fine local delicacies that have been posted on the SHUN GATE website.
Okayama Prefecture Vegetables and Fruits Sales
Okayama prefecture borders the spectacular Seto Inland Sea and is often referred to as the land of sunny skies, in deference to the agreeable climate, with low annual rainfall and relatively mild temperatures all year round. The temperate climate is ideal for growing fruit such as peaches and grapes, as a result of which Okayama has become one of the premier fruit-growing regions in Japan.
In this edition of SHUN GATE we take a closer look at sasa-kamaboko, a specialty of Sendai, and in particular the Tairyobata product from Kanezaki. This kamaboko product is thick and generously proportioned. It boasts the authentic taste of kamaboko, free from additives such as preservatives and artificial colors. Even common binders such as starch and egg whites are not used. Kanezaki kamaboko is made from the finest selected quality ingredients using great attention to detail in order to preserve the pure and unadulterated flavor of the fish with a firm yet delicate texture. Tairyobata sasa-kamaboko is the perfect gift.
Seafood processor Shimahide, founded in 1950, produces delicacies and confectionery from small shrimps harvested in the Hiuchinada fishing grounds. Founder Hideo Shima was born into a fishing family but his innate curiosity drove him to expand beyond fish retailing, and he worked to build up the business in areas such as catering and deliveries. Shimahide was originally established as a private company producing seafood delicacies.
One of the most memorable is the ever-popular Ebitetsu, made with small shrimps from the Seto Inland Sea.
The first pot to be unsealed in the ocha-tsubo-hoken-sai ceremony at Kitano Tenmangu shrine, the ichi no cha-tsubo pot representing Kohata, is the domain of Shohokuen. Founded in 1645, Shohokuen has been dedicated to maintaining the tradition of Uji tea for over 300 years while at the same time incorporating modern technology where appropriate. Today, Shohokuen supplies a wide range of high-quality blends such as gyokuro and maccha made from hand-picked leaf tea grown on natural unshaped plants.
Yamaguchi Aburaya Fukutaro
One of the real pleasures of travelling around Japan is sampling the different local specialties—and being able to take them back as souvenirs to share with someone close to you makes any trip that much more enjoyable. All of the different regions across Japan have their own local specialties, and today we’re going to be looking at a popular one from Fukuoka Prefecture, home of the “capital of food” itself, Hakata. It’s called “MENBEI,” and it’s a type of senbei cracker made using mentaiko (spicy marinated pollock or cod roe) created by mentaiko manufacturer Yamaguchi Aburaya Fukutaro.
Founded over 160 years ago, Ikeri is one of the longest continually operating somen producers in Miwa, the birthplace of somen noodles.
Ikeri makes somen noodles using the traditional tenobe hand-rolling technique. The flour is mixed with salt and water then kneaded well to make the dough. The dough is brushed with cottonseed oil or equivalent, then rolled and dried, which helps it to mature. Unlike factory-produced somen, which is cut into thin strips and dried, the tenobe technique takes about two days and involves no cutting, just constant hand-rolling to make the dough gradually thinner and thinner. Despite the introduction of modern production equipment, Ikeri still relies on the expertise and care of experienced artisans to make somen the traditional way.
Ueno Fugetsudo is a long-established confectionery store in Tokyo with years of experience in producing the finest Western and Japanese confectionery lines. 「The new Tokyo Carameliser features specially developed crunchy wafer biscuits imbued with delicious caramel. Since it comes from Ueno Fugetsudo, you can be assured of the finest quality. And Tokyo Carameliser also offers that special surprise value of an all-new product, making it the ideal gift to take when you go visiting.
There are 70 different products in the Cantsuma range. You could eat a different one every day without getting bored. Apart from the variety on offer, the inherent quality of the product is excellent. Examples include Hiroshima oysters in smoked oil and Miyazaki kinfugu blowfish in oil, delicacies that are previously unheard of in canned food. Cantsuma uses only the finest selected ingredients sourced from reputable suppliers and in season where possible. Given the insistence on quality, the product names alone are enough to convince you that it is good enough to eat as otsumami.
|Location||2-6-7 Asakusa, Taito-ku, Tokyo|
|Hours||1st/2nd floor 10:00-20:00
3rd floor 10:00-21:00
4th floor 11:00-23:00
|Closed||Open every day|
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