Nippon GO!

13th Natural Yeast Bread Class

noreply@blogger.com (gaganbo) — Mon, 14 May 2012 12:57:00 +0000

Theme: Natural Yeast Bean Bread and Hanamaki Steamed Bread Made with
DryYeast

In June, we'll make two kinds of bread. The first is a sweet bean bread,

which we'll make with natural yeast. The second is a steamed bread called

hanamaki, which we'll make with dry yeast.

Time:Jun.10 11:00～14：00

Location: Tsukishima-shakaikyouikukaikan 4-1-1Tsukishima Chuo-ku Tokyo, Japan

Cost: 3,000 yen (Material and facility usage fee)

What to bring: Apron and container for taking bread home

Application dead line:Jun.8. 10:00 pm

By the way, if you make a reservation, but later find that you cannot

attend, please let us know at least one day in advance.

Class Description: This class will teach you how to make. Natural Yeast Bean Bread and Hanamaki Steamed Bread Made with DryYeast Participants will also get to eat them.

If you want to attend, send e-mail at:kaoru.gaganbo@gmail.com

Chirashizushi and Sanshoku-don Made with Sushi Rice class

noreply@blogger.com (gaganbo) — Mon, 14 May 2012 12:53:00 +0000

When people hear the word "sushi," they often think of nigirzushi, the kind
with a bit of rice topped with a piece of raw fish. But there are various
types of sushi, of which nigirizushi is but one.

The fundamental is sushi rice and, once you learn how to make that, a whole new world of sushi will be yours to enjoy.

In this class, we'll teach you how to easily make sushi rice and chirashizushi at home, and offer suggestions on variations.

Participants will also get to eat them.

Time:Jun.10 14:00～1700

Location: Tsukishima-shakaikyouikukaikan 4-1-1Tsukishima Chuo-ku Tokyo, Japan

Cost: 3,000 yen (Material and facility usage fee)

What to bring: Apron and container for taking chirashisushi home

Application dead line:Jun.8. 10:00 pm

By the way, if you make a reservation, but later find that you cannot

attend, please let us know at least one day in advance.

If you want to attend, send e-mail at:kaoru.gaganbo@gmail.com

How to make Japanese Gyoza

noreply@blogger.com (gaganbo) — Wed, 02 May 2012 10:55:00 +0000

〔Ingredients〕（For 30-35 gyoza dumplings）

Ground pork……100g (about 1/4lb)

Chive……１
bunch Cabbage……３ leaves

Green onion……15cm (about 6in.)

Ginger……１

nodule Garlic……１ clove

＜Spices＞

Oyster sauce……1tbsp (optional)

Sake……1tbsp Soy sauce……1tbsp

Sesame oil……1tbsp

Salt……1/2 tsp

Black pepper……

Pinch Gyoza wrappers……２ bags (Commonly sold with 25 to a bag) Sesame oil, water……As needed

＜Gyoza sauce＞

Mix soy sauce, vinegar, and rayu (chili oil) to taste.

〔How to Make〕

Remove the stems and mince the cabbage leaves. Also mince the chive, green onion, ginger, and garlic.

． Put the minced vegetables in a bowl together with the ground pork, and spices, and mix until everything is combined well and sticks together. This should take about 3 minutes.

． Put a teaspoon of the filling mixture in the center of a gyoza wrapper.

Dampen the edge of the wrapper half way around, and then fold the wrapper over into a half-moon shape and close it up.

Heat the sesame oil in a frying pan. Place the gyoza in the frying pan in a line with their sides facing one another. Once they brown on the bottom, add 50-70ml (around a1/4 cup) of water and cover the frying pan. Steam for about 5min. Once the water evaporates, remove the pan lid and let more water evaporate from the gyoza.

Cherry blossom on the boat

noreply@blogger.com (Naoko Tsunoda) — Sat, 07 Apr 2012 15:05:00 +0000

Recently,I attended a cherry-blossom-viewing party on a yakatabune,or party boat.

People boarded the boat at this place.

Party boats

Lots of great food was served.

Tempura. Cherry blossom tempura is on the right.

A wonderful view of the Tokyo Sky Tree and cherry blossoms

12th Natural Yeast Bread Class

noreply@blogger.com (gaganbo) — Thu, 05 Apr 2012 01:22:00 +0000

Anpan, Jam Bread, and Homemade Jam

In April, we're going to use natural yeast dough to make anpan (bread filled
with red-bean paste) and jam bread.
For the anpan, we'll use a commercially prepared red-bean paste, but for the
jam bread, we're going to make our own jam.
Why? Because its strawberry season!

Time:Apr.29 11:00～14：00
Location: Tsukishima-shakaikyouikukaikan 4-1-1Tsukishima Chuo-ku Tokyo, Japan
Cost: 3,000 yen (Material and facility usage fee)
What to bring: Apron and container for taking anpan home
Application dead line:Apr.27 10:00 pm

Class Description: This class will teach you how to make your own naturalyeast starter and use it to bake
anpan. Participants will also get to eatfreshly baked bread.

If you would like to take home some natural yeast solution, please say so
when you reserve your spot for the class.
Also, bring to the class a container, preferably a bottle with a lid that
seals well

The instructor has been using a natural yeast starter to bake bread for over15 years.

If you want to attend, send e-mail at:kaoru.gaganbo@gmail.com

［第12回　天然酵母液パン教室］

noreply@blogger.com (Naoko Tsunoda) — Mon, 02 Apr 2012 13:08:00 +0000

テーマ：天然酵母で作るあんパン＆ジャムパン　With　手作りジャム

４月は、天然酵母液の生地を使い、あんパンとジャムパンを作ります。
あんパンのあんは、市販品になりますが、ジャムパンは、ちょうど
いちごの旬でもあるので、いちごジャムを手作りし、そのジャムを詰めます。

日時：2012年４月29日（日・祝）　11:00～15：00
（前回から集合時間が早くなっています。ご注意ください）

会場：月島社会教育会館４階　料理室
東京都中央区月島4丁目1番1号
http://chuo-shakyo.shopro.co.jp/tsukishima

会費：３０００円
持ち物：エプロン、筆記用具

申し込み先：nippongoing★gmail.com（★を＠マークに変えて送信してください）

また、前回、ご参加した方はご存じですが、もともとNippon　ＧＯ！のもう一つの目的である在京の外国人に簡単な日本の家庭料理を教える、というクラスも今回、午後２時スタートで予定しています。

今回のメニューは、市販の皮を使っての「焼き餃子」になります。もし、そちらも続けて参加したいということであれば、一緒にお申し出ください。

第２部日本料理クラスの参加費も3000円ですが、続けて参加される場合は、
合計金額6000円から500円割引きし、5500円にさせていただきます。

申し込み締め切り：2012年４月23日 22:00

Nippon　GO！　Facebook：　https://www.facebook.com/Nippongogo

＃お持ち帰り用の天然酵母液をご希望の方は、申し込みのときにお知らせください。また、お持ち帰り用の容器（ふたが閉まる瓶がおすすめです）もご持参ください。

＃キャンセルの場合は、材料準備の関係がありますので、４月25日までにご連絡ください。ご連絡がない場合は、キャンセル料をいただくことがあります。

今回も、たくさんの方のご参加、お待ちしてます。

Japanese Gyoza classs

noreply@blogger.com (gaganbo) — Sat, 31 Mar 2012 00:59:00 +0000

Ever wanted to know how to make gyoza?
The key to delicious gyoza is the crispy outside.
There are lots of ready-to-cook gyoza products on the market,
but why not learn how to make your own and call friends overy for gyoza
parties!

Time:Apr.29 14:00～17：00
Location: Tsukishima-shakaikyouikukaikan 4-1-1Tsukishima Chuo-ku Tokyo, Japan
Cost: 3,000 yen (Material and facility usage fee)
What to bring: Apron and container for taking Gyoza home
Application dead line:Apr.27 10:00 pm

Class Description: This class will teach you how to make Japanese Gyoza. Participants will also get to eat them.

If you want to attend, send e-mail at:kaoru.gaganbo@gmail.com

［第11回　天然酵母液パン教室］

noreply@blogger.com (gaganbo) — Fri, 02 Mar 2012 03:42:00 +0000

テーマ：天然酵母で作る色々ベーグルとオーブンを使わないでパンを焼く方法

３月は、天然酵母を使って色々なものを混ぜ込んだベーグルを作ります。また、オーブンが無くても炊飯器や、フライパンを使ってパンを焼く方法もご紹介します。

日時：2012年３月２５日　11:00～15：00
会場：月島社会教育会館４階　料理室(東京都中央区月島4丁目1番1号)
http://chuo-shakyo.shopro.co.jp/tsukishima

会費：３０００円
持ち物：エプロン、筆記用具
申し込み先：柴田かおるkaoru.gaganbo★gmail.com
問い合わせ先：nippongoing★gmail.com（★を＠マークに変えて送信してください）

＃お持ち帰り用の天然酵母液をご希望の方は、申し込みのときに
お知らせください。また、お持ち帰り用の容器（ふたが閉まる瓶がおすすめです）もご持参ください。

＃キャンセルの場合は、材料準備の関係がありますので、3月23日までご連絡ください。ご連絡がない場合は、キャンセル料をいただくことがあります。

ご参加、お待ちしてます

Yakisoba and Okonomiyaki Class

noreply@blogger.com (gaganbo) — Fri, 02 Mar 2012 02:42:00 +0000

Yakisoba

Nothing could be more representative of Japanese festival food than
yakisoba and okonomiyaki. Easy to make, fun to eat.
In March, we'll show how to make both at home.
...
Time:Mar.25 14:00～17：00
Location: Tsukishima-shakaikyouikukaikan 4-1-1Tsukishima Chuo-ku Tokyo, Japan
Cost: 3,000 yen (Material and facility usage fee)
What to bring: Apron and container for taking Okonomiyaku & Yakisoba home
Application dead line:Mar23. 10:00 pm

Class Description: This class will teach you how to make yakisoba and okonomiyaki. Participants will also get to eat them.

If you want to attend, send e-mail at:kaoru.gaganbo@gmail.com

11th Natural-Yeast Bread Baking Class

noreply@blogger.com (gaganbo) — Fri, 02 Mar 2012 02:33:00 +0000

Natural-Yeast Bagels and Ovenless Bread

In　March, we'll be making bagels with chocolate, nuts, and other goodies.We'll also show how to make bread even if you don't have an oven.Both of these recipes will feature natural yeast.

Time:Mar.25 11:00～15：00
Location: Tsukishima-shakaikyouikukaikan 4-1-1Tsukishima Chuo-ku Tokyo, Japan
Cost: 3,000 yen (Material and facility usage fee)
What to bring: Apron and container for taking bread home Application dead line:Mar23. 10:00 am
Class Description: This class will teach you how to make your own naturalyeast starter and use it to bake bread. Participants will also get to eatfreshly baked bread.

The instructor has been using a natural yeast starter to bake bread for over15 years.

If you want to attend, send e-mail at:kaoru.gaganbo@gmail.com

10th Natural-Yeast Bread Baking Class

noreply@blogger.com (gaganbo) — Mon, 23 Jan 2012 10:56:00 +0000

Let's make Mayonnaise Bread and Bread Pudding!

In February, we're going to hold a class on baking mayonnaise bread with
natural yeast. The same technique can be used to make bread with your
favorite cheese or dip. Bread pudding is a great way to use bread that's a
bit past its prime and a little stale. At the class, we'll show you how.

Time:Feb.12 13:15～17：00
Location: Tsukishima-shakaikyouikukaikan 4-1-1Tsukishima Chuo-ku Tokyo, Japan
Cost: 3,000 yen (Material and facility usage fee)
What to bring: Apron and container for taking bread home
Application dead line:Feb.10 10:00 am

Class Description: This class will teach you how to make your own natural
yeast starter and use it to bake bread. Participants will also get to eat
freshly baked bread.

The instructor has been using a natural yeast starter to bake bread for over
15 years.

If you want to attend, send e-mail at:kaoru.gaganbo@gmail.com

天然酵母で作るマヨネーズパン＆パンプディング

noreply@blogger.com (gaganbo) — Mon, 16 Jan 2012 07:00:00 +0000

Nippon GO!の料理教室、今年二回目のお知らせです。

［第10回　天然酵母液パン教室］

テーマ：天然酵母で作るマヨネーズパン＆パンプディング

天然酵母パンというと、ハード系のパンを想像しがちですが、実は材料を色々変えることで、実に様々な種類のパンが焼けます。ちょっとお弁当に持って行くのに便利な、惣菜パンも難しくありません。

2月は、天然酵母を使ってマヨネーズパンを作ります。これは、チーズや他のお好みのディップでも応用がきくので、一つ覚えて多くと、非常に便利です。

この他に、ちょっと日にちが経って硬くなってしまった天然酵母パンを、美味しく別の一品に作り変える、パンプディングも併せて作ります。私たち日本人が、冷ご飯を美味しく食べるために色々工夫するように、パン文化圏の人々も硬くなったパンを食べきるために、様々な食べ方を考え出しました。これはそうしたレシピのひとつです。

日時：2012年2月12日　13:15～17：00

会場：月島社会教育会館４階　料理室
http://chuo-shakyo.shopro.co.jp/tsukishima

会費：３０００円持ち物：エプロン、筆記用具

申し込み締め切り：2012年2月1o日 22:00

＃お持ち帰り用の天然酵母液をご希望の方は、申し込みのときにお知らせください。また、お持ち帰り用の容器（ふたが閉まる瓶がおすすめです）もご持参ください。

＃キャンセルの場合は、材料準備の関係がありますので、2月10日までにご連絡ください。ご連絡がない場合は、キャンセル料をいただきます。

＃焼きあがったパン、ご自分で捏ねたパン生地はお持ち帰りいただきます。

＃ご自宅にオーブンのない方には、オーブンを使わないでパンを焼く方法もお教えいたします。

問い合わせ先：nippongoing★gmail.com（★を＠マークに変えて送信してください）

How to Make Miso

noreply@blogger.com (gaganbo) — Sun, 15 Jan 2012 02:05:00 +0000

Noppon GO! held a miso making class yesterday. This is the recipe we used.

【Ingredients】 For about 9lbs of miso

・Soy beans 2.2lbs.
・ Rice malt 2.2lbs.
・ Salt 1lbs.
・ Seed miso 9oz.
・ Salt to use as a weight 1.8lbs.
・ Alcohol for sterilization Small amount
(Shochu, vodka, etc. that is at least 35% alcohol)
・ Water for softening the miso mixture
(1.25 cups of the water left over from cooking the beans, and 1.5oz of salt)

【Things to Prepare】

・ Miso container For 2.2lbs. of beans, obtain a 1.5gal. container. Either a ceramic or porcelain enamel jar or pot will do.
・ Large pot or bowl (at least 12in. dia.). This is needed to mash the beans and mix in other ingredients.
・ Large pot (at least 12in. dia.) for boiling the beans.
・ Masher or food processor for mashing the cooked beans. You can also use a plastic bag and rolling pin.
・ Plastic wrap, ziplock bag, newspaper, and string

【How to Make】

■ One day ahead of time

Wash the beans and soak them overnight (about 12 hours) in a volume of water 3-4 times that of the beans. When soaked in water, beans swell to about double their dry size.

■ Next day

1. Boil the beans (3-5hrs.)
Drain the beans that have been soaking and add to them and a volume of water about double that of the beans. Boil for 3-5 hours. As water evaporates from the pot, add hot water as necessary. Once the beans become soft enough to squash with a finger tip, they are done.

2. Drain the beans

Use a strainer to drain the beans, but save about 1.25 cups of the cooking water. Add 1.5oz. of salt to the water you saved while it is still hot.

3. Mash the beans

Put the beans into a large bowl or food processor and mash them while they are hot.

If you use a food processor, the key is not to process too much at one time. Add some of the salted cooking water if the processor bogs down. If you have neither a large bowl or food processor, you can put the beans into a large ziplock bag and mash them with a rolling pin.

At this point, remove any rings or bracelets and wash your hands well

4. Sterilize the miso container

Sterilize the miso container by pouring boiling water into it, pouring the water out, letting the container dry, and then wiping the inside with a cloth soaked with alcohol.

5. Mix the malted rice and salt

Put the malted rice and salt into a large bowl.

Use both hands.

Lift contents up from the bottom of the bowl and gently rub your hands toward each other to mix the contents. It is important not to crush the malted rice grains.

6. Mix everything together

Add the mashed beans and the seed miso to the malted rice and salt mixture. Mix well until you can easily stick a finger into the mixture. If the mixture is too hard, add 2-3 tablespoons of the salted cooking water. Here, too, be careful not to crush the malted rice grains.

7. Form the miso mixture into balls

Form the miso mixture into balls about 3in. in diameter. Place 3-4 of these into the miso container and then flatten firmly them with the palm or back of your hand, pressing out any air bubbles in the process.

Repeat until all of the miso mixture is transferred to the miso container.

Make sure the surface of the miso in the miso container is flat and then sprinkle a couple pinches of salt over the surface. This salt, by the way, is not included in the amount specified in the ingredients section.

8. Cover the miso mixture

Sterilize the inside wall of the container above the miso by wiping with a cloth dampened with alcohol. Cover the miso with plastic wrap. Make sure no air can pass between the inside wall of the container and the wrap.

Fill a ziplock bag with salt and seal it to create a weight. Place the bag on top of the wrap. This salt-filled ziplock bag will put even pressure on the miso mixture.

9. Cover the container

Cover the container with its lid and then cover the whole top of the container with newspaper, pulling the sides down and holding everything in place with a string tied tight. Keep the miso container in a cool, dark place. The miso will be ready to eat in 6 months, but will taste even better if it is aged at least 10 months.

Mochi making party

noreply@blogger.com (Naoko Tsunoda) — Fri, 30 Dec 2011 09:23:00 +0000

I (Naoko) joined in a mochi making party with friends.

We pounded steamed rice into mochi with a mallet and a mortar...

and divided the mochi into smaller pieces, which we made into rice cakes.

We dyed some of the mochi red before making the rice cakes. Red and white rice cakes are eaten on celebratory occasions.

Mochi can also be made with a machine, as shown here.

-- iPhoneから送信

Miso Making Class

noreply@blogger.com (gaganbo) — Sat, 17 Dec 2011 05:00:00 +0000

If you want to explore the world of Japanese cuisine, miso is a must. And
why buy it at a store when you can make your own? January and February are
the perfect time to make miso. Come out and learn how to make miso with your
own hands and take your first step toward becoming a miso maven.

When:Saturday, January 14, 2012.
Time1:30pm until 5:00pm..
Location: Tsukishima-shakaikyouikukaikan 4-1-1Tsukishima Chuo-ku Tokyo, Japan
Cost: 3,000 yen (Material and facility usage fee)
Application: Send an email to Kaoru Shibata at kaoru.gaganbo@gmail.com

Class Details: 200g of soybeans will be used to make about 800g of miso.
When Japanese make miso, they will often make about 1kg (2.2lbs.)
Since the purpose of this class is to teach the process, we'll settle for a
little less.

As a bonus, we'll also show you how to use miso to make dressings and dips.

Everyone will be allowed to take home the miso they prepare.
Miso is made through fermentation and requires about 10 months of aging
before it's ready to use,
so the miso you prepare at the class will be ready around November.

The deadline for applying is Friday, January 6.
We need to prepare materials for the exact number of participants,
so if you need to cancel, please do so by January 7.

味噌を作ろう！

noreply@blogger.com (Naoko Tsunoda) — Fri, 16 Dec 2011 06:31:00 +0000

Nippon GO!では、ほぼ月１回、料理教室を開催しています。来年は1月14日（土）の予定です。ご興味のある方はぜひお問い合わせください。
問い合わせ先：nippongoing★gmail.com（★を＠マークに変えて送信してください）

パンと同じ発酵食品であることと、興味を持ってらっしゃる方が多いこと、
仕込みが１月から２月初旬がベストであることから、今回は味噌づくりに
トライします。
おいしい手作り味噌体験をぜひお楽しみください。

日時：2012年１月14日（土）13:30〜

会場：月島社会教育会館４階　調理室
http://chuo-shakyo.shopro.co.jp/tsukishima/access.php
東京メトロ有楽町線・都営大江戸線の月島駅10番出口を出たところ、
月島区民センター４階にあります。

テーマ：手前味噌を作ろう！

会費：３０００円（材料費込み）

内容：200ｇの大豆等の材料を使って、約800ｇの味噌を作ります。
家庭での味噌の仕込みは大豆１㎏〜が一般的なのですが、今回は、
手順を覚えることを重視し、量は少なめです。

今回のプラスアルファは、味噌を使ったドレッシングやディップなど
料理に生かせるアレンジテクニックをご紹介します。

作った味噌はそれぞれがお持ち帰りいただけます。
味噌は熟成期間が必要なので、食べられるのは来年11月頃になります。

申込み締切：2012年１月6日（金）
定員：10名

Try your hand at baking bread with natural yeast and dried fruit!

noreply@blogger.com (Naoko Tsunoda) — Sat, 12 Nov 2011 12:40:00 +0000

In this session of our bread baking class, we'll show you how to make bread with natural yeast and dried fruit. The techniques we'll show you can also be used for sweet beans ("amanatto" in Japanese), chocolate, and other things the baking renegade in you would like to try. We'll also make a dessert bread with ginger.

Class Description: This class will teach you how to make your own natural
yeast starter and use it to bake bread. Participants will also get to eat
freshly baked bread.

Time:Sunday, November 27 · 2:00pm - 4:30pm
place: Tsukishima-shakaikyouikukaikan 4-1-1Tsukishima Chuo-ku Tokyo, Japan
Cost: 3,000 yen (Material and facility usage fee)
What to bring: Apron and container for taking bread home
Application dead line:Nov.25 10:00 am

The instructor has been using a natural yeast starter to bake bread for over 15 years.

If you want to attend,send e-mail at:kaoru.gaganbo@gmail.com

［第９回　天然酵母液パン教室］

テーマ：ドライフルーツたっぷり、甘い天然酵母パンを焼いてみよう！

今回は、ドライフルーツなどを多めに練りこんで、菓子パンにもなる甘い天然酵母パンを焼いてみましょう。他に、食べ残してしまった甘納豆や、チョコレートなどを盛り込んでも新しい一品が焼きあがります。今回はこれに加えて、生姜いりの焼き菓子も作ります。

日時：2011年11月27日（日）　13:15～17：00
会場：月島社会教育会館４階　料理室
http://chuo-shakyo.shopro.co.jp/tsukishima/access.php
会費：３０００円
持ち物：エプロン、筆記用具

＃お持ち帰り用の天然酵母液をご希望の方は、申し込みのときに
お知らせください。また、お持ち帰り用の容器（ふたが閉まる瓶がおすすめです）もご持参ください。

申し込み先：柴田かおる　kaoru.gaganbo@gmail.com

＃キャンセルの場合は、材料準備の関係がありますので、11月25日午前１０時までにご連絡ください。

Breakfast of a Japanese traditional inn

noreply@blogger.com (Naoko Tsunoda) — Fri, 11 Nov 2011 15:51:00 +0000

When you stay at a Japanese traditional inn, or ryokan, breakfast – most often traditional style – is usually included. Pictured here is a typical example, featuring rice, miso soup, broiled fish, nori, natto and other goodies. I was served this breakfast at a ryokan in Oma-machi, which is in Aomori Prefecture and the northernmost town on the island of Honshu. Having a thriving fishing industry, Oma-machi is an excellent place to eat fresh fish.

日本の伝統的な旅館に朝食付きで泊まると、和食の朝食が出ます。メニューは、ご飯、味噌汁、焼き魚、海苔、納豆などです。この写真は、日本の本州の最北端の町、青森県下北郡大間町の旅館に泊まったときに食べた朝食です。大間町は、漁業が盛んな町なので、新鮮な魚が食べられます。

Ryokans usually serve dinner to guests individually in their rooms. Breakfast, on the other hand, is a communal affair served in the dining room.

旅館では多くの場合、夕食は、泊まる部屋で食べますが、朝食は大広間の大きい部屋で、他の宿泊客と一緒に食べます。

Oma-machi is famous for its tradition of catching tuna one at a time using a hook and line.

大間町はマグロの一本釣りで有名な町です。

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Chinmaya (陳麻屋アメ横店)

noreply@blogger.com (gaganbo) — Thu, 11 Feb 2010 12:22:00 +0000

Chinmaya brings a signature Sichuan dish to Ameyoko. Tan-tan-men is ramen made with a sesame and chili soup and is a common presence on ramen shop menus, but if you want a Chinese version of this Chinese dish, try this place. The option to lower the heat a notch, or turn it up three, tells you you're in for something different from the standard ramen shop fare. If you like your food mildly spiced the lowest heat level offers no surprises. The top 3 heat levels entail slight surcharges and - depending on your tolerance - the readiness to burp fire and cry for your mama the next day. Decor and staff bantering in Chinese make it seem like your trip down the stairs has truly ended at the Middle Kingdom.

Chinmaya (陳麻屋アメ横店)
Address: 4-6-10 Ueno, Taito-ku, Tokyo (Suzuya Bldg. Basement 1F)
Tel: 03-5818-0599
Store Hours: 11:00-23:30

ＨＰ：http://www.chin-ma-ya.net/
Sample Menu Selections: Tan tan men (坦々麺並) 750 yen, Miso ramen (味噌ラーメン) 630 yen, Ja-ja-men (ジャージャー麺) 680 yen

Menu of mild dishes also available, so kids have something to eat, but there is no separate smoking section.

No English menu, but pictures help with ordering.
Chinese-speaking staff.

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Bang Saen Aroy Jingjing (Nezu Shop)

noreply@blogger.com (gaganbo) — Thu, 11 Feb 2010 10:12:00 +0000

Thai food is famous, and loved by many, for its heat. Here's a place, though, for those who like things a little more on the mild side. The menu at Bang Saen Aroy Jingjing allows you to enjoy the myriad other herbal flavors that can be experienced with Thai dishes. It's also a stone's throw from Nezu Jinja and a little more than 10 minutes from Ueno Zoo, so stop in if you're visiting either of those places.

Bang Saen Aroy Jingjing (バンセーンアロイチンチン根津店）

Address: 1-22-14 Nezu, Bunkyo-ku, Tokyo
Tel: 03-3823-9173
Store Hours: Lunch 11:00-16:30, Dinner 17:00-22:30
Example Menu Selections: From the lunch menu - Ground chicken fried with basil (ガパオラカーオ) 750 yen, Steamed chicken with flavored rice (カオマンガイ) 750 yen, Thai-style fried noodles (パッタイ) 750 yen, Green curry (グリーンカレー) 850 yen, Red curry (レッドカレー) 850 yen
Takeout menu available.

Payment is by cash only.
Tables can accommodate those with kids, while single travelers will find the counter convenient.
No English menu, but pictures help with ordering.

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Omusubi Gonbei

noreply@blogger.com (gaganbo) — Fri, 05 Feb 2010 07:05:00 +0000

Onigiri, or omusubi, are the original Japanese fast food. Onigiri - simply balls of rice with a savory filling - are also commonly found in lunch boxes. Omusubi Gonbei offers onigiri with a variety of fillings and all 50% larger than the normal size. They'll also make one right before your very eyes if you ask.

Omusubi Gonbei (おむすび権衛)
Address: 1-7-3 Shibuya, Shibuya-ku, Tokyo
Tel: 03-3498-2556
Store Hours: Mon-Fri 8:00-20:00, Sat, Sun, holidays 9:00-19:00

Sample Menu Selections: Salted omusubi (塩むすび) 100 yen, Chopped smoked bonito (おかか) 100 yen, Salted salmon (塩さけ) 160 yen, Roasted cod roe (焼きたらこ) 170 yen, Sesame mustard green (ゴマ高菜) 140 yen, 10-grain rice (十穀米) 130 yen, Miso soup (おみそ汁) 160 yen

HPhttp://omusubigonbei.com/menu/index.html

Omusubi Gonbei is a local favorite for takeout.

No smoking and kid friendly.

No English menu, but onigiri selections are at the counter, so ordering is easy.

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Shibuya Okinawa

noreply@blogger.com (gaganbo) — Fri, 05 Feb 2010 05:28:00 +0000

In Japan, you'll find many places that are izakayas at night and places where you can get a reasonably priced lunch during the day. Shibuya Okinawa, which has been in business since 1954, specializes in homestyle Okinawan food. One of their offerings, the goya chanpuru teishoku, comes with side dishes chock-full of vegies and is a good choice for those who may have spent too much time at Shibuya Okinawa's izakaya side the night before.

Shibuya Okinawa
Address: Shibuya Deli Tower B1, 2-23-13 Dogenzaka, Shibuya-ku, Tokyo
Tel: 03-3464-2576
Store Hours: Lunch: Mon-Fri 12:00-14:00
Dinner: Mon-Thu 17:30-24:00,
Fri and days preceding holidays 17:30-01:00
Sat 12:00-01:00
Sun 12:00-23:00
During the day, Shibuya Okinawa offers a relaxing atmosphere with traditional Okinawan music and bench seating ideal for those with kids.

Example Menu Selections: Goya chanpuru set (ゴーヤチャンプルー定食) 850 yen, Okinawa soba set (沖縄ソバ定食) 850 yen, Pig stomach fried with pepper and soy sauce (中味イリチー定食) 850 yen

Credit cards OK (Visa, Master, UC, DC, DinersClub, Amex, JCB, Nicos, Saison
No English menu, but friendly staff will help with ordering.

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Kamaage Sanuki Udon Marukame Seimen

noreply@blogger.com (gaganbo) — Thu, 28 Jan 2010 09:58:00 +0000

Kamaage Sanuki Udon Marukame Seimen specializes in sanuki udon, a type of udon noodle from Kagawa Prefecture, on the island of Shikoku. Marukame Seimen offers regular and large amounts of udon with various toppings. Udon is made from wheat flour and Marukame Seimen prepares its udon by hand, before your very eyes. This place is especially good for those who want to savor the taste of udon noodles themselves. Adding side dishes of onigiri and tempura helps to ensure a filling meal.

Kamaage Sanuki Udon Marukame Seimen (釜揚げ讃岐うどん丸亀製麺)

Address: Olinas Mall 3F, 4-1-2 Taihei, Sumida-ku, Tokyo
Tel: 03-3626-3045
Store Hours: Mon.-Sun. 10:00 - 21:00 (Other locations may have different hours.)
URL:http://www.toridoll.com/shop/marugame/
Example Menu Selections: Plain udon straight from the pot (釜揚げうどん) Large (大) 380 yen, Regular (並) 280; Udon with a softboiled egg (釜たまうどん) Large (大) 430 yen, Regular (並) 330 yen; Udon with sliced green onion (かけうどん) Large (大) 380 yen, Regular (並) 280 yen; Udon with grated radish (おろし醤油うどん) Large (大) 430 yen, Regular (並) 330 yen; Onigiri (おむすび) 100 yen; Tempura 100 yen.

The menu, located above the counter, is in Japanese only, but its pictures help with ordering. Water and tea are self-serve and free.

A reasonable selection for those with children.

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Curry Kitchen Spice Ikebukuro

noreply@blogger.com (gaganbo) — Thu, 28 Jan 2010 07:42:00 +0000

You're rushing through Ikebukuro Station, you need to eat something and QUICK! But not just anything; your mood says SPICY! Well, Curry Kitchen Spice Ikebukuro is the place for you. Seating is only at the counter, but it's comfortable enough for those on the go. The menu offers several selections of European-style curries each of which delivers its own spicy goodness.

curry kitchen Spice Ikebukukro (池袋)

Address: Inside the South Entrance of JR Ikebukuro Station
Tel: 03-3987-7575
Store Hours: 10:00～22:00 every day
Completely no-smoking

Pork curry (ポークカレー) 600 yen
Chicken curry (チキンカレー) 600 yen
Beef curry (ビーフカレー) 650 yen
Keema curry (キーマカレー) 700 yen
Lady's curry plate (レディースカレープレート) 800 yen
Vegetable curry (野菜カレー) 800 yen

SUICA accepted.

Lack of anything other than counter seating may pose problems for those with small children.

The menu is only in Japanese, but pictures help with ordering.

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Hina Sushi [Seibu Shibuya Location]

noreply@blogger.com (gaganbo) — Fri, 22 Jan 2010 00:57:00 +0000

You go to a fancy sushi place, you expect to pay a fancy price. At some of these places, though, you can get a fair amount (no need to loosen your belt) of very good sushi for about 1,000 yen. At Hina Sushi, plates of sushi made with fish straight from the ports where they were brought in come with exceptionally good miso soup. Hina Sushi is in the basement of the Seibu department store in Shibuya, so you can look around there, too, when you finish eating.

Hina Sushi [Seibu Shibuya Location] (雛鮨　西武渋谷店)
Address: 21-1 Udagawa-cho, Shibuya-Ku, Tokyo (B2 level of Seibu Department Store Building A)
Tel: 03-3462-1003
Days closed: Close when the department store is closed.
Store Hours: 11:00～23:00 (Last order: 22:00)
URL: http://www.create-restaurants.co.jp/shop/00312

Example Menu Selections: Lunch nigiri set of 9 nigiri sushis and 1 hand roll 1,039 yen, Lunch nigiri set for 1-5 people comes with 14 nigiri sushis and 1 hand roll 1,564 yen, Seafood on rice 1,459 yen, Toro and fresh green onion on rice 997 yen (weekdays only)
English menu available.

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