Archive for 'Cuisine'

Temple Hopping in Tokyo

Posted on 25. Jul, 2012 by in Cuisine, Culture, Travel

Welcome to confusion.

Arriving in the city proper, our first order of business was figuring out how to navigate the incredibly complex Tokyo subway system. First of all, there are different companies operating lines – the Tokyo Metro (東京メトロ) and the Toei (都営). The good news is you can get anywhere you want in the city; the bad news is it might take you a while to figure out the map, which looks like an incoherent jumble of multi-colored lines. On the plus side, there are storage lockers in most big stations, so if you’re just stopping in the city for a few hours and don’t want to haul your luggage around or waste money on a hotel, you’re free to leave your bags and explore. We did just that, as we headed out to take in some of Tokyo’s most famous temples.

Outside of the Thunder Gate.

First up we headed to Asakusa (浅草) to visit Tokyo’s oldest and most renowned temple - Sensō-ji (浅草寺). This Buddhist temple, dedicated to the Goddess of Mercy, was constructed way back in 628. As the story goes, two local fishermen found a statue of the Goddess floating in the Sumida River. Their village chief took this as a sign from the great beyond, and he converted his home into a temple to honor her. Unfortunately, it was mostly destroyed during World War II. The temple, along with much of Japan, had to be rebuilt in the years following the war.

Cycling past the five-story pagoda.

Beautiful and intricate temple.

At the entrance to the main temple is the Kaminarimon (雷門), or “Thunder Gate.” This gate is a symbol of the Asakusa area and of Tokyo in general. Inside, visitors will find a stunning five-story pagoda and the main hall, which is dedicated to Kannon Bosatsu (観音菩薩), also known as the Bodhisattva Guanyin, or as I mentioned, the Goddess of Mercy. With beautiful murals adorning the ceilings and an elaborate shrine, it really is a sight to behold. In front of the shrine, visitors bow and offer up a prayer. You’ll also see people taking a drink from a sacred water fountain, or pulling a random fortune out of one of the many wooden boxes (for a small fee of 100 yen).

Get your fortune for 100 yen!

 

Busy shopping street outside of the temple.

As tourists visit this temple all year round, you can find plenty of shops in the surrounding area. A stroll down Nakamise-dōri (仲見世通り) will take you past an abundance of shops selling a variety of souvenirs. Anything from kimonos, to Godzilla toys, to Buddhist scrolls can be found here. Even if shopping isn’t your thing (and believe me, it isn’t mine), it’s worth it to take a quick jaunt down here, if only for the people watching. You’ll also find some quaint little restaurants tucked away, where you can rest your feet and enjoy a hot bowl of ramen or a cup of tea.

Next up we headed to Harajuku (原宿), where we paid a visit to the Meiji Shrine (明治神宮). Founded in 1920, this Shinto shrine is dedicated to the Emperor Meiji (明治天皇) and Empress Shōken (昭憲皇后). The 122nd Emperor of Japan, Meiji was also known as “Meiji the Great” (明治大帝). This is fitting, considering that he saw and helped to aid the transition in Japan from a feudal shogunate to a great world power, through political, social, and industrial changes. After his death in 1912, it was decided that a shrine would be built in his honor. The shrine itself is completely surrounded by a massive evergreen forest, making this area a popular respite from the unbearable heat and overwhelming crowds of the concrete jungle just a few minutes away.

Enter from the profane to the sacred, through this gate.

A whole lotta sake.

Walking through the main torii (鳥居 – gate) represents a transition from the profane (aka the normal society on the outside) to the sacred. We strolled along the peaceful gravel path, enjoying the shade and the cool temperature. Along the way, we stopped to admire a collection of sake (日本酒) caskets, which were donated by various brewers over the years. In between the main gate and the shrine, there are a few other places to stop, such as the treasure museum and a picture gallery. As we were strapped for time, however, we headed directly to the main shrine. Just outside of the shrine is a sacred water fountain, and we did our best to imitate the locals performing the cleansing ritual that should be done before entering. Once inside, we enjoyed the peace and tranquility of the shrine – a stark contrast to the bustling roads and skyscrapers just around the corner.

Inside of the shrine.

Prayers and wishes left by visitors.

 

Reach for the skies at the Metropolitan Gov't Bldg.

Speaking of skyscrapers, our next stop was Shinjuku (新宿区), where we headed to the Tokyo Metropolitan Government Building (東京都庁舎). If you’re looking for a great view of the city, this is the place to go. For starters, it’s free, which beats the more touristy and much more expensive Tokyo Tower. It’s also open until 11 PM on weekdays, making it the perfect place to visit in the evening after a busy day of sightseeing.

From the observation deck on the 45th floor, we watched as the sun went down and the neon came up all across the sprawling metropolis that is Tokyo. There’s even a small cafe, so you can kick back with a cup of coffee, a beer, or whatever you fancy and take in the sights around you.

Bright lights, big city.

After such a busy day, we wandered through the streets of Shinjuku for a little while, stopping for drinks and a bit of window shopping. As we had to catch the subway to our couchsurfing host’s abode before it closed, we joined the masses in sprinting around the subway station, desperately trying to make our connection before we got stuck dealing with language barriers and expensive taxis. Thanks to the assistance of an overly friendly and helpful elderly Japanese man, we made it just in the nick of time. Our wonderful host, Yugi, took us out to a tiny local restaurant, where we were treated to fresh sashimi, vegetable tempura, and of course miso soup. With big plans for the following day, we packed it in for the night and got some z’s on a traditional Japanese tatami mat.

 

Shochu

Posted on 20. May, 2012 by in Cuisine, Culture

島娘 (Shimamusume), a popular brand.

島娘 (しまむすめ/Shimamusume), a popular brand of 芋焼酎 from 鹿児島.

今日 (きょう/Today) I’d like to talk a little about my favorite Japanese alcoholic beverage, 焼酎 (しょうちゅう/Shochu)! This is not the traditional 酒 (さけ/sake) that many people order when they go to a 日本料理 (にほんりょうり/Japanese food) restaurant in another country. 酒 can be translated as rice wine, but the word is commonly used to describe any or all drinks that have アルコール (alcohol) in them. Note the identical kanji character in the japanese word for “liquor store”: 酒屋 (さかや/sakaya). 酒 is still a popular brewed drink, but for now, let’s talk about 焼酎.

Recently, this distilled drink of about 25% to 40% アルコール content has become more popular than 酒. The three most common types of 焼酎 are 麦焼酎 (むぎじょうちゅう/mugi jochu), 米焼酎 (こめじょうちゅう/kome jochu) and 芋焼酎 (いもじょうちゅう/imo jochu). They are all produced in the same general manner, but use different primary ingredients: 麦 (むぎ/barley), 米 (こめ/rice) or 薩摩芋 (さつまいも/sweet potato). Unsurprisingly, their tastes can be compared to drinks made with similar ingredients. I believe my favorite, 麦焼酎, has hints of ウイスキー (whiskey) in the taste and 芋焼酎 smells a bit like ウォッカ (vodka).

うしぶかハイヤ娘 (うしぶかハイヤむすめ/ushibuka haiyamusume)

うしぶかハイヤ娘 (うしぶかハイヤむすめ/ushibuka haiyamusume), 麦焼酎 in a traditional style bottle. Picked it up in 天草 (あまくさ/Amakusa), in 熊本 (くまもと/Kumamoto). The glass was full when I started this entry...

鹿児島 (かごしま/Kagoshima), where I live, is the largest producer of 薩摩芋 in Japan, and as a result it is also the largest producer of 芋焼酎 as well. Tell anyone in 東京 (とうきょう/Tokyo) that you are going to 鹿児島 on vacation and most people will tell you to try the 焼酎 or, better yet, bring back a 瓶 (びん/bottle) to share. The most popular ways to enjoy 焼酎 are to dilute it with お湯 (おゆ/hot water) or drink it ロック (literally “rocks”, a shortened form of “on the rocks”). Less common is to drink it straight, drink it diluted with cold 水 (みず/water), or have it in a mixed cocktail. Personally, I think ロック is the best, especially after given a minute to cool. Enjoy!

Pickled Food

Posted on 03. Oct, 2011 by in Cuisine

Pickled food is often a side dish in Japanese cuisine but it’s one of the must-have items that many Japanese households have for meals. Almost anything can be pickled. (Here’s a previous post on some pickled foods: http://blogs.transparent.com/japanese/pickled-food/) For example Rakkyōzuke (ラッキョウ漬け) is a type of pickled onion that is used as a side dish to curry. The rakkyōzuke is consumed to offset some of the spiciness of the curry.

Kasuzuke (粕漬け) refers to a type of pickling method whereby fish or vegetables are pickled in the yeast of sake (). The picture on the left is an example of a fish that has been pickled in sake kasu (酒粕). Sake kasu is a type of yeast that can be found in sake that serves as a powerful pickling agent. When fish is pickled in using sake yeast, there is a pungent to mild taste. However when vegetables are pickled in this way, they can taste sweet or mild.

Nukazuke (糠漬け) is a type of pickling method where vegetables are fermented in nuka () or ‘rice bran’. Some people use cornflakes or wheat bran as an alternative to rice bran, but whatever is used, it is mixed with kelp, salt, water and sometimes wine, beer or ginger. Then vegetables like radish, cucumber, carrots, eggplants are placed in this mixture and left for a few days to ferment. For a strong flavor some people even ferment the vegetables for a month.

Asazuke (浅漬け) is a type of pickling method where vegetables are pickled for a very short time period. Due to the short time period, asazuke vegetables are less pungent and contain some of the original freshness of the vegetable. The vegetables commonly used for asazuke are cucumbers, carrots, daikon (大根) or radish, eggplant and hakusai (白菜) or white cabbage. The vegetables are pickled in salt or vinegar that range from an hour to several hours.