Tokyo introduction

It is pronounced "Hittsumi" in Japanese.
It is a type of udon.

It is made by kneading wheat flour.
It looks like udon, but instead of being stretched, it is pinched with the fingers.

It is eaten in hot pot dishes.
It has a sticky texture and is delicious.

I bought this one at the Iwate Ginga Plaza in Ginza 5-chome.

// Online shop
http://www.kawakinomen.com/shop/details16.html

// Wikipedia
Hittsumi (Japanese)
https://ja.wikipedia.org/wiki/%E3%81%B2%E3%81%A3%E3%81%A4%E3%81%BF

Suiton
https://en.wikipedia.org/wiki/Suiton

// Iwate Ginga Plaza
https://goo.gl/maps/PaRTMfH4p8MjFsAs8

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Butter mochi is a local snack from Kita-Akita City in Japan.

The sweet and soft rice mochi, kneaded with butter and sugar, is a delicious snack popular even among children.

I bought the butter mochi in this photo at Iwate Ginga Plaza in Higashi Ginza.

Online shop
https://sensyudo.net/

Iwate Ginga Plaza
http://www.iwate-ginpla.net/language/en.html

Google Map

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This is a purple edible chrysanthemum.

Cooking instructions are the same as for the yellow edible chrysanthemum.
https://welcome-tokyo.jp/plugin/blogs/show/1/2/155#frame-2

Compared to the yellow edible chrysanthemum, it had a slightly bitter taste.
It has a mature taste.

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This is a cooking method for boiling potatoes.

When potatoes are cooked, they tend to fall apart.

When they fall apart, they fall apart from the pointy corners.
So, use a peeler to remove the corners.
This is called "chamfering".
It is essential for miso soup and "Niku-jaga". This is an indispensable technique for cooking potatoes.

Wikipedia

Peeler
https://en.wikipedia.org/wiki/Peeler

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There is a structure like this near the sea in Tokyo.

In Japanese, they are called "riku-kou," and they are seawalls that protect against storm surges.

Suddenly, I was surprised to see rails on the road. I was surprised.

This is a defense technique of Tokyo, which has built a large city right next to the sea.

Google Map

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