Tokyo introduction

There are many canals in Tokyo.
Even now, ships come and go to transport supplies.
The sound of the ship's engine. The sound of the waves.
It is one of the powers that support Tokyo.

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Introducing how to use green onions, soy sauce, and ponzu sauce.

Cut the green onions into small pieces and expose them to water.

Drain the water with a colander.

Finely chop the garlic.

Cut the bonito,

First, put the garlic on it.

Put plenty of green onions on it.

My recommended soy sauce is "Higeta-syouyu".

Mix a little "Ponzu" with the soy sauce.

My recommended ponzu is "Asahi-Ponzu".

Come on, eat.

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In Japan, it is basic to bake dumplings and eat them.

The method of grilling is steaming.
The bottom of the dumplings is browned and the top is steamed to make it plump.

Eat it with soy sauce and chili oil.
The baked dumplings are called "Yaki-Gyoza".

How to make it again this time.

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The signboards on the other side of the fence are "Freshwater fish", "Warehouse entry", and "Tokyo Fish Container Co., Ltd."

It is the remains of a store left in the closed Tsukiji market.

"Freshwater fish" is not the sea. It is a fish shop in rivers and lakes.
Many stores in Tsukiji sold seafood, but there were also stores selling freshwater fish and shellfish.
The food culture of eating fish from rivers and lakes is an important Japanese culture that has been around for a long time.

It seems that "Tokyo Fish Container Co., Ltd." has moved to Toyosu.

"Tsukiji Market" has moved to "Toyosu Market".
However, the "Tsukiji Outer Market" is doing its best in Tsukiji.
I would like to report on this situation separately.

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There is a thin, wide, flat-bottomed sukiyaki pot.
This is made by arranging cut green onions vertically and stabbed beef, maitake mushrooms, and shimeji mushrooms in the gaps.
Children enjoyed making it.

After this, add "Dashi", soy sauce, sake, mirin, and sugar and simmer.

It's sweet and a taste that kids love. It is delicious.

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