Kamameshi

It was past noon. We had just returned from our gondola ride up and down the peak where we endured a blizzard. We were hungry!

As we walked back to Echigo Yuzawa Station, we stumbled upon this restaurant.

As you may know from a previous post, Echigo Yuzawa is snow country. But Niigata is renown for its rice harvest. It is also known for its fresh seafood from the Japan Sea and vegetables available in the reason.

We were fortunate to find this restaurant that specialized in Kamameshi. Kamameshi combines the best of both world: Niigata's rice and locally available ingredients. Rice and ingredients are combined with dashi in a mini pot and cooked over an open flame. The result is perfectly cooked rice with the flavors of seafood (or chicken).



I had the seafood kamameshi. It included shrimp, scallops, fish, crab and oyster. The picture shown above is a "before" picture. The proper way to eat kamameshi is to take you paddle and mix the toppings into the rice. The mixture of ice and seafood was delightful as every bite was different as the combination of ingredients changed with each pass.

The best part is the "koge" or the burnt rice that sticks to the bottom of the pot. This is something that I do not share with anybody. The crispy rice is complemented by the flavors of the ingredients. Ono!!!

Asakusa Bura Bura

Asakusa is a major attraction for both Japanese tourists and International tourists. Perhaps, it is the lively streets, the tourist traps errrrrr...., the little shops along Nakamise Dori or the shitamachi culture perpetuated by the residents there.

In today's post I will highlight what I think are three reasons to visit Asakusa.



#3 on my list is Tokyo or Edo's oldest temple. Sensoji Temple.



#2 is my "must do" in Asakusa. Taking a picture of the Golden Doo Doo. How can one resist taking a picture of this classic piece of modern public art gone wrong. The Flamme d'Or. It's gold and it big. This is a good reason not to give an artist money for a project without specific instructions. The only redeeming quality is the building under it. The Asahi Beer Hall.







#1 is having tempura donburi in Asakusa.

Not any soggy tempura donburi. I long for the kakiage donburi. This tempura is thick with squid, shrimp and scallops cooked to perfection. The outside is crispy with a golden color. The inside is amazingly cooked to perfection. My friend Lee (Chef) was amazed how something so thick can be fried to perfection. The batter is light. The kakiage is complemented with this savory amakara sauce (shoyu and sugar based) that is poored over the kakiage and rice.

After you finish most of the kakiage, smash the left overs and mixed it into the rice. It's just heavenly.



This year, we diverted from our usual spot of Daikokuya to Marushin.

Those of you may remember Marushin was in the Hawaiian Regent Hotel. It has since closed. I do not remember the tempura there being as good as the one the we had on this trip.

Bucket Ice?

I really enjoy drinking beer in Japanese pubs. The beer often comes in pre-frozen glasses or steins, ensuring that the beer is cold. As for the steins, there often is a choice between the small and big stein.




Naturally, I choose the big stein. I love Japanese beer, consequently I choose the big stein. Well, when you get the big beer, there is always that age old dilemma of the warm beer at the bottom. Well, beer always tastes better when it is cold.

On our trips, we always have this dare for someone to ask for the local solution to the warm beer problem....., order the bucket ice. To date, nobody has had the courage to impose the "Hawaiian" solution to the warm beer problem.



Tim is taking side action on who may be the first to order a bucket ice in Japan.

Odds as of 3/22/2009 10:00PM HST

Dog 20:1
Nite King 30:1 He waters down all of his drinks. Can you say Oolong?
Mime King 40:1 The first few beers go down fast. Watch the action on the 5th stein.
Field 10:1 They don't know better.
Not going to happen on the next trip. 1:100
(I should hope so)

For Entertainment Purposes Only.


I would pay someone to order a bucket ice just to see the expression on the server's face. It would be interesting to see how you explain why you need a bucket ice to a Japanese person.

More Snow

No snow on the street!

Did you ever wonder how the streets are kept free of snow?

Echigo Yuzawa has access to a hot spring. The hot water from the hot springs flows through under the street in pipes. The hot water is then, sprinkled intermittently to melt any snow. The result is no black ice, perfect driving conditions.

Pork Perfection

I am standing here at my favorite Yakiton (Pork not chicken) establishment in Tokyo. This venerable establishment has served this neighborhood, salarymen, OL's and other everyday folks for over 80 years.

This is my kind of place. There is a rule here that my aunt informed me of. If you do not drink or if someone in your party is not drinking (alcohol), you will not be served. My aunt learned this the hard way. She does not drink. Consequently, she has to wait for my uncle or cousins to come home after drinking to enjoy the morsels of pork served here. They do take out here, more as a courtesy to appease the wives and kids at home for their customers. I am not standing in front of the take-out window, must drink.




Their specialty is the tataki, locally known as tsukune. The tataki is minced pork much like hamburger. Beyond the flavor, what make this special is the texture. The meat and other parts are coarsely ground. There is a pleasant crunch when you bite in to the tataki which complements the flavor of the tare.

This establish caters to the normal working folk. Nothing pretentious here. Just value. There is only one choice of draft beer. One choice of sake. Bierly's Orange or Cider. No coke.... Just the basics.

Prices are kept low by using pork. They use all parts of the pig. This year, we discovered a new menu item, the Teppo (pig's head). It was the best, I regret not knowing about this before. It is roast pork on a skewer, only better. Fat Meat Fat. As my Lee would say "That was awesome!!!"




Other dishes include cartilage, skin, liver, gizzards and other parts. These are called Horumon in Japan.




Our favorite dish here is the motsuni. It is miso based stew of tripe. The tripe is stewed until it is so soft that it melts in you mouth. The soup is so rich. This is one of those places that you don't want to ask when was the last time that they washed the pot. Honestly, I do not think the staff is old enough to remember.

It's Snowing!!!!

Yes, it snowed on our trip to Echigo Yuzawa. Watching the snow drift down was a soothing, comforting sight. Enjoy the video.

We had a few members that experienced snowfall for the first time. They were awestruck.

There is something about snow that seems to make everything it touches so pristine. I cannot explain it, you just have to experience it for yourself.

Happiness is Toro for Breakfast

Happiness is having this Nakaochi Toro Donburi for breakfast. I stumbled upon this nondescript restaurant along one of the main streets (undisclosed on purpose) that border Tsukiji Shijou. There was a yatai that had about four seats outside. The staff lured us into this alley. Were we surprised that on the other end of the alley there was a bigger dining establishment that specialized in kaisen (seafood donburi). The area was bordered by counters on both sides with about 10 seats each. There was an island in the middle where the ladies made the donburis. The island seated about 20 people. This is truly a hole in the wall.

I am so fortunate to be able to read Japanese. I found out that there was a limit to 15 servings of the Nakaochi Otoro Donburi. This is made from the scrapings near the Otoro. It is the leftover after the sashimi cuts are made. Still Otoro. For abour 1500 yen, it was a great deal. The bits of toro seemed to melt into the sushi rice. Served naked the toro was silky smooth without being too fishy. Yes, there is a 15 serving limit since it is fresh. The donburi was complemented with Japanese Negi with complemented the shoyu and toro.



In the picture you are looking at servings #14 and #15.

Huh???

One of the things that we enjoy the most about Japan is the curious signs that we find on our trip. I sometimes wonder why the Japanese try to post signs in English.

Well we have yet another one that makes you say HUH?????

We found this sign in a walkway connecting Hamamatsucho Station to the Hinode pier area.



Clash!!!

I think that there must have been an injured person or two rushing to get to work or the train during rush hour. Perhaps, this is the place to be at the afternoon rush hour.

Did they mean crash???? There are no vehicles in this WALKWAY.

Reunited

 

A few years ago, I discovered Yebisu Black...., and fell in love. I yearn for this beer and only can be fulfilled on my trips to Japan. Even then, it is served only at select locations.



This year, we found this beer in cans and it seemed to be more available at retail outlets. But you still had to do some searching.

Each time I go back to Japan, I make it a point to have several large steins of this beer. It is smooth, dark and dangerous. It is a robust and hearty beer like a stout. It has a mixed flavor of carmel and coffee making it a fulfilling beer.

Yebisu Black is considered a Euro Dark Lager.

They do not distribute it outside of Japan. If they brewed it here in the US, they probably would mess it up.

I can't wait until my Japan trip.

Day 7: Shopping

Our final day of our trip is our shopping day. We went to Ginza to buy omiyage and things for ourselves.

In Ginza, it is amazing what you are able to find. If you are willing to spend money, you can get almost anything. Jewelry and luxury watches are available at many specialty shops. High end dining of all varieties.

The Department store basements are always a marvel. With food vendors selling everything from Prosciutto by the slice and by the whole ($20K+) to candy. Deli sections sell bentos to okazu such as tonkatsu or salads. Many of the vendors also give free samples. My friends wer stunned that whole pieces of siu mai were given out rather than the oligatory pieces that you may get here.

Day 6: Kamakura

On this day, we traveled to Kamakura. We took the Tokaido line to Fujisawa, then transferred on to the Enoden to Kamakura. The Enoden is a street car that weaves through small towns on the coast near Kamakura.

This is a picture of the bronze Buddha statue in Kamakura. It was an impressive site.

Day 5: Daruma Ichi

On March 3, we went to the Daruma Ichi (Daruma Market) at Jindaiji Temple. Jindaiji Temple is located in Chofu about half hour via train from Shinjuku station. Jindaiji is one of the oldest temples in Tokyo.

The Daruma Ichi is an annual event held on March 3 and 4.

There are many vendors that sell Daruma at the festival. There are hundred of thousands of people that purchase the Daruma for good luck. We braved the crowds to purchase our Daruma.

You can fill in the eye yourself. Or you can have one of the priests draw the eye in and bless the Daruma.

Day 4 Niigata

On March 2, Mom, Rae, Ryan, Lee and myself went to Echigo Yuzawa in Niigata prefecture. Echigo Yuzawa is truly in snow country. The town was brought to the world's consciousness in Kawabata Yasunari's novel Snow Country.

Echigo Yuzawa is a region that receives one of the heaviest snowfalls in Japan.

We were greeted with three continuous hours of snow. At some points, the combination of snow and high winds limited our visibility. It also snowed intermittently throughout the day.



Niiigata is also known for their premium rice. We treated ourselves to kamameshi for lunch. Rae, Lee and I also enjoyed sake tasting at the Ponshu-kan in Echigo Yuzawa station.

Day 3 Old and New

 

This picture was taken on the grounds of Zojoji Temple in the Shiba neighborhood Tokyo. Zojoji is the temple of the Tokugawa family and is the burial site of several family members. Buildings on the grounds date back to the 15th century.

In the background is Tokyo Tower.

The temple in the forefront and the Tokyo Tower in the background shows the contrast of traditional and modern architecture.