Minato City (Tokyo)
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【第7回】蕎麦に欠かせない薬味「葱」と「唐辛子」について
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【第6回】9月に当店で「生姜切りそば」を出す理由
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【第5回】東京から静岡へ 蕎麦店の系譜と受け継がれる蕎麦作りの伝統
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【第4回】「関東の蕎麦、関西のうどん」食べ方を見ればその人の出身地が分かる
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【第3回】蕎麦の香りを楽しめる蕎麦メニューとは
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Sohonke Sarashina-Horii] “Duck hot pot” has been a winter staple since the Edo period.
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Toraya] Toraya Bunko 50th Anniversary! Yokan Sugoroku in 2021″ Exhibition
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We don’t stick to tsukudani alone. They are also introducing Western flavors and expanding their sales channels. The Challenge of Shimbashi Tamakiya
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Shimbashi Tamaki-ya has been in business for 240 years, and serves everything from tsukudani (food boiled in soy sauce) to glaces to add color to Japanese and Western dining tables with its “Hikiku, Gentle, and Warm” service.
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To make Japanese “tea culture” widely known. Flexibility of “Gyokuho-Do” to change with the times.
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The family motto is “Be a connoisseur. Gyokuho-Do” has continued to support the tea culture by handling tea utensils of the Unshu-Matsudaira and Omotesenke families.
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The ninth generation of a long-established soba restaurant teaches how to boil and taste truly delicious soba noodles
