Tokyo

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Tokyo

Tokyo (東京, Tōkyō), officially Tokyo Metropolis (東京都, Tōkyō-to), is one of the 47 prefectures of Japan and located on the eastern side of the main island Honshū. The twenty-three special wards of Tokyo, each governed as a city, cover the area that was once the city of Tokyo in the eastern part of the prefecture, and total over 8 million people. The population of the prefecture exceeds 12 million.

Tokyo is the seat of the Japanese government and the Imperial Palace, and the home of the Japanese Imperial Family.

Tokyo was originally a small fishing village named Edo. In 1457, Ōta Dōkan (Ota Dokan) built Edo Castle. In 1590, Tokugawa Ieyasu made Edo his base and when he became shogun in 1603, the town became the center of his nationwide military government.
1923 Great Kanto earthquake
Also within the administrative boundaries of Tokyo Metropolis are two island chains in the Pacific Ocean directly south: the Izu Islands, and the Ogasawara Islands, which stretch more than 1,000 km away from mainland Japan.
There are several national parks within Tokyo.
Tokyo is an example of an urban heat island.
The Tokyo Stock Exchange is Japan's largest stock exchange, and second largest in the world.
©　More in the WIKIPEDIA !



Daruma Museum
Edo, The City That Became Tokyo 　江戸



. 100 Favorite Dishes of Edo
江戸料理百選 　


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Food Sake Tokyo
(The Terroir Guides) by Yukari Sakamoto



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ashitaba 明日葉（あしたば）"grows back tomorrow"
Angelica keiskei
The plant like a celery is so strong that it all grows back by the next day in the volcanic soil of the island of Hachijojima. Medical properties of cleaning the blood and the colon and others have been known since the Edo period. It was used by the army as a secret weapon against tiredness and minor illnesses on the road. It is a yin-tonicum.
Eaten as tempura (fried in camellia oil from the island), in stir-fried dishes or in miso soup.
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ashitaba icecream


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Edomaezushi Edomae Sushi
江戸前寿司 / 江戸前 すし / 江戸前鮨
Sushi with fresh fish from the Tokyo Bay
started in the Edo period as a cheap food in the yatai shops.
They all have a kanpyo maki, which many gourmets eat as the last bite.
The name is almost identical in Edo with "nori maki", wrapped in nori seaweed.
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Sukeroku sushi 助六寿司
Sukeroku is the name of a hero of the Edo period and famous Kabuki play. His beloved was the courtesan "Agemaki", so this sushi contains a some agesushi (inari sushi) and some makisushi.
one of them always kampyo maki, with dried gourd shavings.


. Sushi Sushi Sushi 　


. Sukeroku 助六 - Hero of Edo .

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gyuunyuu senbei 牛乳せんべい milk cookies
made without any water, on a maschine that rotates.
from Miyakejima 三宅島



kusaya くさや "smelly fish"
from Miyakejima and other islands
Sardines are marinated in a sauce with salt that has a history since the Edo period, when farmers could not pay taxes with rice, but with this fish.
After the volcano exploded more than 10 years ago, the sauce had not been used. In 2997, when the maker was allowed to come back to Miyake Island, some producers from another island lend him the first 100 liters of sauce to prepare a new type for himeslf now. He cuts about 400 fish each day and puts them in the sauce, which he licks to see if it needs more salt each day.



shimazushi しまずし/ 島寿司 Sushi from the Islands
Made from fish caught near the islands, such as Japanese mackerel (shima-aji), amberjack (kanpachi 間八, and flying fish (tobiuo).
Since the weather in these islands is warmer, fish meat is marinated in soysauce and the rice for sushi is flavored a bit stronger and sweeter. Since there grows no Japanese horseradish (wasabi) on the islands, this sushi is usually served with mustard (karashi) or hot pepper.
Speciality of Hachijojima Island.
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Edo Yasai 江戸伝統野菜 Traditional vegetables of Edo
Kameido daikon, Nerima daikon, and many more
Tokyo X buta 東京X豚 Tokyo X pork from special pigs


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soups from the islands

akaba-jiru あかば汁 soup with a roughly-chopped red fish called akaba

dango-jiru だんご汁 soup with fish balls of tobiuo or flying fish
Hachijojima 八丈島

enbaijiru えんばい汁 soup wiht fish sauce from muroaji mackerels
Izu Oshima Island

onji-jiru おんじ汁　 soup with crab meat
Shikinejima Island

tataki-jiru たたき汁 soup with seasoned fish cake
Niijima Island 新島
. . . CLICK here for Photos !



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. Bettarazuke べったら漬 Bettara pickles from radish


chankonabe ちゃんこ鍋 hodgepodge for sumo wrestlers


dojoonabe どじょうなべ / どじょう鍋 pot with loach
Loach cooked in a shallow earthen pot with a plenty of chopped green onions. Different types of soup are used to cook this, for example such as sweet, soysauce-based sauce called warishita 割り下 or miso-based soup. There are two serving types of dojo-nabe:
Maru contains whole loaches including their heads and bones.
Saki uses ones without heads and bones.
They are served with seven spices (shichimi-togarashi and Japanese pepper (sanshoo).
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Schmerleneintopf



Fukagawameshi ふかがわめし/ 深川 Rice from Fukagawa
Fukagawa-don, a bowl of rice topped with a miso-based stew of clams (asari) and green onions. During the Edo period, asari (clam) gathering was very popular in the Fukagawa area near the mouth of the Sumida River (part of present Koto Town).
It originally was like a fast food eaten by busy fishermen during the fishing. Fukagawa-meshi, on the other hand, is rice cooked together with the asari clams. . . . CLICK here for Photos !


Fukagawa udon 深川うどん Udon noodles made in Fukagawa
They are stretched like somen nodles with a handmade maschine.
kitchin jiroo キッチンジロー Kitchen Jiro restaurant, the owner is Jiro, who makes the noodles. He has also invented a maschine to peel onions for his many restaurants.
CLICK here for PHOTOS of Kitchen Jiro !




gyuunyuu seihin 牛乳製品 milk products
Large islands such as Oshima, Hachijojima of the Izu Island Chain have a dairy farm and are producing fresh milk items such as milk and butter. They also make ice cream with local products, such as tropical fruits, ashitaba and so on.



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kusaya くさや "smelly fish"
Kusaya isd ried fish that is prepared in the islands Niijima and Hachijojima and in Chichijima, Ogasawara Islands. It is made by soaking fish in fish sauce before drying it, which as a result creates a particular smell that can be liked or disliked by an individual. Since kusaya causes even stronger small when it is grilled, packages of already-grilled kusaya are also sold.
. . . CLICK here for Photos !
"Stinkender" getrockneter Fisch


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monjayaki もんじゃやき savory pankakes, Tokyo style
similar to Okonomiyaki from Osaka
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toropikaru furuutsu トロピカルフルーツ tropical fruits
From the Ogasawara islands. 小笠原
Bananas, papayas and oranges, melon, mango.
Even coffee plants 小笠原産のコーヒー grow on the islands.
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Tsubaki abura 椿油) camellia oil
from Izu Ooshima Island 伊豆大島




tsukudani つくだに (佃煮) Simmering in sweetened soy sauce



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unagi boon 　鰻ボーン bones of eel
a crisp snack of grilled bones
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Aalknochen



waraji katsudon わらじかつどん
pork cutlet "like straw sandals"
Two large pork cutlets fried and flavored with soy sauce are placed on a large portion of rice. It was first made for the hardworking day laborous in the Chichibu mountains.
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yanagawanabe 柳川鍋, やながわ鍋 hodgepodge
With loach and thinly-sliced goboo burdock. in the end an egg is dropped on the pot.
Mitsuba is added for green. First invented at the restaurant called "Yanagawa", in Fukuoka prefecture.


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External LINKS


【Local Specialties】
Kaminari-okoshi
Ningyo-yaki

Fukujin-zuke
Bettara-zuke and Tokyo Takuan-zuke
Edo Amamiso
Wasabi
Fish from river and harvest from mountains
Umeboshi
Konnyaku

source : www.tourism.metro.tokyo.jp


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Worldwide use


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Things found on the way


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HAIKU



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Related words

***** . 100 Favorite Dishes of Edo
江戸料理百選


Fujisan, the Protector of Edo in the North
. WASHOKU
Fujisan Specialities 富士山 　


***** WASHOKU : Regional Japanese Dishes

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