July 16, 2011

What I Had for Lunch and Supper on the First Day of Shiozawa Matsuri/塩沢まつりの初日の昼食と夕飯に食べた物

Every year, on July 14 through 16, Shiozawa Matsuri is held on and around Bokushi Dori (Street). That means that the people around here are now in a festive mood, and I am no exception.

On July 14, I had this marvelous assortment of sashimi for lunch all by myself.

This assortment is for 3 servings.
I had it with two leftover onigiri (laugh).
I rinsed the tsuma (garnish), shredded daikon and kombu, with water and put it in miso soup the next morning.
For supper, I bought these at the supermarket, Harimaya, and had them in their parking area, where tables and chairs were provided. I later bought another beer (sorry, not beer but third-category beer, which is cheaper).
Egg salad, salt-grilled kanpachi kama (collar), fried chicken, and third-category beer

In this parking area, Ultraman Leo appeared!
Odori yatai (lit. dancing stand):


muskratbyte said...


Hiroyuki said...

muskrat: Thanks for your very short comment (laugh)!

Sugoi for what? Ultraman Leo (laugh)?

Fräulein Trude said...

Kirin Nodogoshi Nama is a third rate beer? Never had beer made from soybeans before (anyway I didn't even know beer could be brewed from soybeans). In china I used to drink japanese beer made from rice and corn it was way better than chinese beer.
The sashimi looks great.


Sissi said...

The shredded daikon looks like transparent noodles! I wonder with what tool it can be made... I think I wouldn't obtain such thin threads with any of my graters... Your sashimi looks fantastic, I agree with Kiki.

Hiroyuki said...

Kiki: Yes, Nodogoshi Nama is a "third-category beer".
You can learn a little about beer, happoushu (low-malt beer), and thir-category beer" from

Under the Liquor Tax Law of Japan, high tax rates are applied to beer because they were determined in the Meiji period, when beer was regarded as a luxury item. Beer is no longer a luxury item, but the government still imposes the same tax rates on beer. To evade the high tax rates, beer manufacturers started making low-malt beers. Later, the government started imposing higher rates on low-malt beers, and then beer manufacturers started making beers that do not contain malt so that low tax rates on liqueur can be imposed on them.

Initial low-malt beers were simply awful, but low-malt beers and third-category beers nowadays are very good, and I think Nodogoshi Nama is the best of all third-category beers. Anyway, it's the best-selling third-category beer in Japan.

Hiroyuki said...

I think that at most restaurants and supermarkets, they use a special, electric machine for making daikon tsuma or a manual tool like this one:
Scroll down and you can find a video.

In Japan, many benriners (mandolines) come with a special attachment for making such tsuma.

At decent Japanese restaurants, they make daikon tsuma using an "usuba" knife. In fact, making such tsuma, daikon no katsuramuki, is one of the first techniques that a Japanese cuisine chef is required to master.

Sissi said...

Hiroyuki, thank you for the link. This tool is already on my list of the items to bring from Japan (when I finally go to visit your country of course). So small and so efficient!

fred said...

I learned katsuramuki technique before (not at home, indeed).
But now, never do it again because I don't have usuba >_<

I hope I can grab a good knife with good price, someday(笑)

Hiroyuki said...

fred: Oh, did you? You must be a good cook!

I once tried to master katsuramuki, but I gave up partly because I didn't have an usuba (I only had the Shigefusa nakiri).

fred said...

Not as good as you think(笑)

I used to watch itasan's video back then...(笑)


I can learn quickly from videos, anyway...^^