What should I have for my first meal after returning to Japan?
I arrived at Haneda Airport International Terminal at 5:30 in the morning with a late night flight from Hong Kong. After sweating in the shower room and changing clothes, I headed to the restaurant floor on the 4th floor. I thought of eating breakfast. I also want to eat it.
After all, since it’s early morning, there are only three shops open. First of all, I made ramen. I don’t hate it, but I don’t want to eat it in the morning, right? Next is the tavern. path. The rest is an oden shop. There is a breakfast menu or Ochazuke. Moreover, it seems luxurious. This is good It seems like I can eat well even though I’m assassinating.
Menu
When I entered the shop, I was shown to the counter seat. See the menu.
Odenya dashi-chazuke set.
- Kishu South High Plum Chazuke. It’s too refreshing.
- Fisherman dare red sea bream chazuke. The rice cooked at Hakodate was also Sea Bream. It’s the royal road.
- Pickled tuna chazuke. Is it tuna? It’s lean. Well, tuna hits and loses a lot.
- Horse mackerel pickled with Namero. I like blue fish. If it is horse mackerel, there is no farmed product. Would you like this? However, I think Namerou goes well with the soup stock because it contains miso.
- Roasted Mentaiko chazuke. Absent.
- Salmon and salmon roe with chazuke. It’s easy.
As a result of the in-brain conference, we selected and ordered the red sea bream chazuke.
“Are you alone?”
The clerk calls out. It is a female customer. You will be guided to the counter seat as I am. She chose roasted Mentaiko. After a while, alone again. I noticed the counter was filled with single customers. Half are women.
Why is chazuke used to make dashi stock?
Two craftsmen silently make chazuke inside the counter. I’m pouring dashi stock from an oden pot into a teapot. This shop also had an explanation on the rice.
“We cook our rice with oden soup stock.”
Chazuke, it’s steamed rice soaked with tea. I have been wondering for a long time, why is “chazuke” used for soup stock? If you look it up online, there are still people who think the same thing, and even when asked on Yahoo! Chiebukuro etc., the answers are so distracting that they are not explained. I’m not sure if I read wikipedia.
Chazuke means that I put the ingredients on the rice (but I don’t have to do it) and put the tea on it. If this is good for soup stock, Amami’s Kehan (chicken rice) should be good with “chazuke.” Does tea rice mean “brown rice”?
It seems that in the Edo period, chazuke, which was prepared by soup stock instead of tea, was called “Echigo chazuke.” This is how to eat in the Hokuetsu region. However, when I looked into the “Hokuetsu region,” the explanations fell apart. It says that it is Fukui, Ishikawa and Toyama prefectures, and that Niigata is also included. In the first place, it’s called “Echigo Chazuke” so Niigata should definitely be there.
Suddenly, I used to remember that “Express Hokuetsu” was running on the Hokuriku Main Line. This connected Osaka to Kanazawa and Niigata. In conclusion, the Hokuetsu region is the three prefectures of Ishikawa, Toyama and Niigata. It seems that Echigo-chazuke became the current style once it became popular.
After all, if it is Japanese, it will be chazuke
What was served in front of me was tea pickles with plenty of red sea bream, boiled hijiki seaweed that looks good on the body, cold tofu, and a scent that looks beautiful.
Immediately pour the rice into a bowl, cover the sea bream, tear off the large leaves, sprinkle the hail, and sprinkle plenty of soup with the wasabi. The sea bream body changes from crunchy sashimi to rare that matches chazuke. delicious. Chazuke dyes my stomach, which I used to eat only Chinese food. Pickles adds an accent for my mouth. I can’t stop eating.
Enter the second set. This time I have a lot of wasabi. The fragrant scent is irresistible. I ran out in no time.
When you come back from a foreign country and eat light Japanese food, you feel that you are back in Japan. Reconfirm that my stomach was tired. Chinese rice porridge is good, but Japanese people are relieved to make chazuke. Next time, I don’t know when it will be, but let’s try Namero Chazuke. While thinking about that, I headed to the Keikyu Line home.
GINZA Ogura
Haneda Airport International Terminal (Terminal 3)
Open 24 hours
https://tabelog.com/en/tokyo/A1315/A131504/13117555/
I ate at more than 1,000 restaurants in 3 years!!
I am a Japanese middle-aged man living in Okinawa. I was an office worker until the corona shock. I went on a business trip all over Japan, and sometimes abroad. I visited more than a thousand restaurants in three years. (more info…)
