Half Fried Chicken is part of Fried Foods in Niigata. It is quite the meaty dish where half a chicken is fried whole with the drum stick, wing, thigh, and breast with seasonings. As the name suggests, Niigata's B-class gourmet "fried chicken half" is a dish in which the whole chicken half is fried. Curry-flavored seasoning is a staple in Niigata, the surface is crispy, the inside is moist and soft, and it is very popular with side dishes and beer. The fried chicekn specialty store that was the origins of the dish is called "Sekitori" in Chuo-ku, Niigata City.
The standard is curry flavor powder that tossed on the crispy exterior of the fried chicken with a tender juiciness that emerges after biting through the meat. The main places to get half fried chicken is in Niigata City. Each different ward tends to have their own style of half fried chicken and the list is as follows: Akiha Ward Curry-Rub Half Fried Chicken, Chuo Ward Half Fried Chicken (Sekitori), Minami Ward Sweet Curry Half Fried Chicken (Aji no Mise Wakatori Oodori Minamiten), Kita Ward Half Karaage Chicken (Toriyasu). Outside of Niigata City there are Niigata variations like: Crispy Half-fried Chicken Asahi-cho, Gosen City (Torikan) Deep Fried Chicken, Sakuragicho, Sanjo City (Hinatori Kaneko Honjoji). Sekitori Higashi Manyocho store https://tabelog.com/niigata/A1501/A150101/15014941/ Masahito Seki https://gatachira.com/local/29694/
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Introduction
Surrounded by the magnificent Shinano River, Toriyanogata, and the Sea of Japan, Chuo Ward in Niigata City has a cityscape that makes you feel the blessings of abundant water and ancient history, and also plays a role as the center of Niigata Prefecture. It is also an area where various urban functions are concentrated. Introducing Chuo Ward, Niigata City, where old and new charms coexist. Chuo Ward, Niigata City, is one of the eight wards created by the transition of Niigata City to an ordinance-designated city in 2007. About 180,000 people live in an area of 37.75 km². In addition to the Niigata City Hall and the Niigata Prefectural Office and other government offices, an urban area is formed around JR Niigata Station, with many buildings and commercial facilities lined up, and various cities as the center of Niigata City and Niigata Prefecture. It is a ward that has a function. The magnificent Shinano River flows in the center, the Sea of Japan in the north, and Toriyanogata in the south. In addition to the national highways 7, 8 and 116 running through the ward, the road transportation network is well-developed, with a junction connecting the Hokuriku Expressway, Ban-etsu Expressway, and Nihonkai Tohoku Expressway nearby. In addition, in the railway network, there are three stations in the ward, including Niigata Station, which has three conventional lines including the Joetsu Shinkansen. Chuo-ku, Niigata City is also an area where many historical buildings and traditional traditional culture are preserved while various urban functions are being developed. Among them, "Bandai Bridge", which is designated as a national important cultural property, is a symbol of the charm of Chuo Ward. Six beautiful arches show a majestic presence in the cityscape, and at night they are lit up to make them look even more fantastic, and various events related to Bandai Bridge are also held. The downtown area, which points to the vicinity of the mouth of the Shinano River on Niigata Island, has the oldest history in Niigata City, and there are many streetscapes that remind us of the time when it was the port of call for Kitamaebune ships. "Niigata City History Museum Minato Pia" is a facility where you can experience the history and culture of Niigata as a port town, and one of the attractions is the appearance that it was built with the motif of Niigata City Hall in the Meiji era. Along with the relocated and restored Former Daishi Bank Sumiyoshicho Branch, you can enjoy the tasteful architecture of the time. In the downtown area, there are still many active Machiya-style buildings, and you can enjoy the historic cityscape while enjoying a walk around the city with your guide. https://o-uccino.com/front/articles/48994 Discover the charm of Niigata with a guide In Chuo-ku, Niigata City, we created a website called "Endeko" which means "Let's walk" with the hope that you can enjoy walking around the charming Minato town. In addition, we are conducting a tour to walk around the attractive spots of Chuo Ward under the guidance of the guide "Niigata City Guide" who knows all about the town of Niigata. The aim is to raise interest in the history and culture of Niigata by walking around the many attractions in the city. Chuo Ward is divided into 4 areas according to its characteristics, and there are various plans such as a course that goes around each area, or a course that suits each theme, such as a tour of a wealthy merchant's mansion or a tour of Machiya. It is a fascinating tour that you can enjoy while visiting. Overlooking the city of Niigata "Befco Bakauke Observatory" About 20 minutes walk from Niigata Station, there is a complex facility "Toki Messe Niigata Convention Center" near the mouth of the Shinano River. "Toki Messe Niigata Convention Center" is a prefectural complex that integrates an exhibition hall, a conference hall, and a hotel. The observation room on the 31st floor is the "Befco Bakauke Observation Room". Kuriyama rice cracker, a rice cracker manufacturer, has obtained the decree, and it is named after the representative rice cracker "Bakauke". The glass-covered observation room is about 125m high. You can enjoy the spectacular view from the height that is said to be the best on the Sea of Japan side for free. The range extends not only to Niigata city but also to Sado Island on a clear day, and you can enjoy a 360-degree view. It is known as a great sunset spot where you can enjoy the beautiful sunset over the Sea of Japan in the evening, and it is also popular because you can see the beautiful night view of Niigata city at night. Niigata Traditional Crafts Niigata Laquer Ware Niigata lacquer ware is lacquer ware produced in Niigata prefecture and is one of the precious traditional crafts of Niigata. Niigata has a history of prospering as a port of call for Kitamaebune ships during the Edo period, and many supplies and culture were brought in at that time. Lacquer ware is one of them, and it is thought that the lacquer ware technique passed down from various other production areas has developed. Niigata lacquer ware is characterized by a unique painting technique not found in other production areas, and in particular, "bamboo lacquer ware" that reproduces the texture of bamboo as if it were real is said to be the greatest attraction of Niigata lacquer ware. I am. In Furumachi, Chuo-ku, a monopoly area for paints called "Wandana" was established in the Edo period, and a protection policy was taken. In order to protect the traditional crafts of the region, events and exhibitions are actively held to widely promote the charm of Niigata lacquer ware. Reconfirming the charm of Niigata from the river surface Water bus In Chuo Ward, there is a water bus that allows you to go sightseeing while going around the magnificent Shinano River that flows slowly, and its appearance creates a landscape suitable for "Niigata, a city of water". You will be able to learn more about the charm of Niigata through experiences such as looking at each famous place in Niigata from the surface of the river and passing through the beautiful Bandai Bridge, which is also an important cultural property. There are 6 boarding areas in Chuo Ward, and in addition to the "Shinanogawa Water Shuttle" that can be used for parties and weddings on board, the "Yakatabune" where you can relax and enjoy the Japanese cuisine of Hotel Okura Niigata. There is a "Bandai Maru", and each operates while producing different charms. What Chuo Ward, Niigata City is the economic center of Niigata. With the Bandai Bridge over the Shinano River as the boundary, it is roughly divided into the "Bandai" area on the Niigata Station side and the "Furumachi" area on the Sea of Japan side. In the Bandai area, in addition to the office district, there is a large shopping mall "LoveLa Bandai" and a convention center "Toki Messe" where various events are held, and it is especially lively in the ward. In addition, Furumachi is a downtown area that has been famous as the "three major flower districts" along with Gion in Kyoto and Shinbashi in Tokyo since the Edo period. At that time, many moats were stretched around, and willows were planted around the edges, so it is also called the "willow capital." There are coffee shops, restaurants and restaurants that have been around for a long time, and the calm townscape where you can enjoy Japanese tradition and culture spreads out. The center of Niigata prefecture In Chuo Ward, office buildings of companies inside and outside the prefecture are lined up, and there are all TV stations and radio stations in the prefecture, institutions such as the Niigata Prefectural Government Building, and public offices, and the economic functions of Niigata are concentrated. Under the slogan of "a waterside town where the city center is crowded, people gather and interact", "Waterfront Blue" is set as the image color, and it is bustling with citizens of the prefecture and tourists every day. "Fermentation town" that has been around for a long time Located at the eastern end of Chuo Ward, the Nuttari area, which prospered as a port town, is famous as a "fermentation town" where many breweries gather because of the convenience of being ideal for carrying supplies by Kitamaebune. .. Fermented foods and sake are manufactured using many years of know-how in the townscape that retains the atmosphere of the Showa era. Toki Messe Toki Messe, which boasts the highest height in Niigata Prefecture, is a skyscraper with a panoramic view of the Sea of Japan and the night view of the city from an observatory 125 meters above the ground. A large-scale venue where various events are held, a full-scale exhibition hall, a conference room, and a hotel are integrated convention facilities, and many people come from all over the country as well as from overseas. Hakusan Shrine Niigata Hakusan Shrine is located in Ichibanboridori, the center of Chuo Ward. It is a historical building with a history of more than a thousand years, and the main god "Kukurihime Ogami" is said to be the god who arbitrated the quarrel between Izanagi and Izanagi, and it is said that Hakusan Shrine also has the benefit of marriage. I am. In addition, the "Sakura Festival" is held in the spring and the "Tanabata Wind Chime Festival" is held in the summer. Furumachi "Furumachi" has been famous as one of the most popular downtown areas in Japan since the Edo and Meiji eras. Even now, the atmosphere remains strong, such as "Nabejaya Street" where long-established Japanese restaurants are lined up on the cobblestone narrow streets, "Furumachi Shopping Street" and "Human Ji Yokocho" that have supported the food and life of citizens for a long time. , You can enjoy the spectacle full of taste. The Shirone Great Kite Battle has been handed down for generations in the Shirone area of Minami-ku, approximately 300 years. In the Summer there is an event in June called “Tako-kichi Matsuri” that is over the Nakanokuchi River. The current of the river runs northward and has winds that can vary, but they both play an important role in keeping kites in the air and assisting in lifting up large kites that makes the event a very thrilling experience.
The Kite Battle consists of one team versus another team. The kites are incredibly large and it takes the entire team to run with vigor in order to gain enough air to rise into the sky, but its ability to stay in the sky depends on the weather with its ever changing air currents. Once the kites are in the air and both teams have their large kites in the air they begin the battle. The two teams clash their kites ropes together as they connect and thats when the battle actually begins. After connecting the two teams will each pull their ropes with haste in a tug of war that begins in the air and ends in the water. The classic chant is “wasshoi, wasshoi” as they participate in this battle of Kite Teams. The battle continues until one of two teams rope breaks, leaving a winner and a loser. Points are gathered to determine how much a team has won by. After a victor has been declared the celebration chant “Banzai” can be heard by the winning team. When all the battling is finished there is a wonderful fireworks display held along the river. Mabomen History
Tokamichi 中国料理こま, Shirone, Minami Ward, Niigata Prefecture, near the Nakanoguchi River is known fore Kites. He served mabo ramen based on "Mapo Dofu", which was popular in Niigata, but never before seen in a ramen alongside gyoza. It is very influential as the origin of Shirone ramen or Mabomen which is rooted in Niigata. Mabomen is not to be confused with Mabo Tofu, Mabo Noodles (No soup ramen), Mabo Yakisoba, and other Mabo Noodle dishes in Niigata. Origin of Mabo Tsukemen Kozo Oda, Konan Ward, Niigata Prefecture, of Ramen Kobo Marushin is credited of being the first "Mabo Tsukemen" restaurant who created a menu to warm up children up in the winter by adding more soup to suppress the spiciness. With great accessibility there was many who enjoyed what would later be another in the group of earlier pioneers of mabomen by having many people associate mabomen with Marushin and became one of the most popular Niigata City Ramen shops. Mabomen Boom In 2014, Niigata, there is a title of "A Great Ramen in Niigata" and there are Five slots, so there are many ramen shops that strive for such a prestigous title with Mabomen being no exception to that. Over the years Mabomen or Mabo Ramen have evolved and become more popular with more and more shops adding variations like: Shoyu Mabomen, Miso Mabomen, Backfat Mabomen (Tamaruya Ramen, Chuo Ward), Spicy Mabomen (Menya Aishin Kawatani), Dandan Mabomen (Kanamiya Ramen, Nishi Ward), Soupless Mabomen (Chikara Ramen), Iwashi Shoyu Mabomen (Menya Shinobu, Chuo Ward), Mabo Tsukemen (Marushin Ramen, Konan Ward). While locals of the area already had a culture of mabomen this would start to become nationally known in 2018 when the cup noodle "Unme Niigata Mapo Men" was released by Acecook, Osaka Prefecture. As ramen in general had begun to have a large impact of interest in Niigata, so did its culture by having a variety of soups, spices, and ingredients that were used with mapo tofu. In 2011, Chuo Mabomen, Shinobu Yamada of “Menya Shinobu” in Chuo Ward, Niigata City, had made a Backfat Ramen that was based on the idea of Mabo Noodles. This would be “Backfat Mabomen” which combines Tsubame back fat ramen and mapo noodles. White back fat would be spread throughout the red mabo tofu and had used dried sardine soup, backfat, and spicy mapo. In 2014, Tamaruya in Chuo Ward, Niigata City, had popularized Mabomen with Shoyu Mabomen and Miso Mabomen as well as the already known Backfat Mabomen. It also added that a topping to Mabomen is cheese that added more richness as well as extending the dish itself with Niigata Rice. Customers had a strategy in eating their ramen and would begin slurping up the noodles quickly and leaving a portion of the soup and order a side of rice to it to stretch the dishes flavor. In 2015, Sanpo (Nishi Ward, Niigata City), Sanpo-tei opened a store in Tokyo that had those from Tokyo metropolitan area to show that Niigata Mabo Noodles could battle the very best in the Tokyo. It has been known as the land of ramen or battlefield of ramens best chefs. The presence of Sanpo-tei even brought Ramen Otaku to Niigata as well as Ramen Tourists to Niigata in search of the famous bowls of Mabomen. Candyshop Mother of Kite Guides
Japanese history is slowly disappearing day-by-day as it disappears from people's memory, the stories of the past and those who lived them, all being swept up by large migrations to the big city (online trends, national franchises, global franchises, and a life of overwork). A town in the center of the Echigo plain surrounded by rivers has a rich history that is mysterious as it is known. After the economic boom after the Second World War, the once booming town of Agriculture and Fashion of the Edo Period would see its decline as people sought manufacturing, modernization, and media entertainment. There are groups that still try to preserve the knowledge of the past and that is the base mission for those who choose to be guides and storytellers. The Shirone Kite Guide group follows the business philosophy "to understand the origin of the town and make it a town where you can feel the charm of each other-a town where you can understand the sword". A message of understanding the people will be to understand the life that exists around you and the charm is the unique difference that makes people from an area as individuals, and lastly the sword is represented as their symbol of their soul for a deep meaning of Shironeko residents. As a story carried on from one generation it is passed on to the next it is similar to the relationship as the Parent-child. Hatsumi Honma, mother of three does town walks to navigate the city of Shirone, she is part of a group of “Shirone Kite Town Guide” where she continues to spread the stories and history of the area. From the meaning of the name of the people and meeting some of the people themselves it takes a long time to maintain such relationships to go around and get to know people, so after many years the values and the stories become part of the place and thus the person. Many of the stories told span for generations and are retold to households and visitors in the rural area. While raising her own children, she began being a guide and started helping tell even more stories about the long ago tales to the public. People would come to “Kite Town” of Shirone and be interested in the large kite battles and amused by the entertainment that would be provided as sightseers. She made sure to explain many of the things that she had learned and experienced to her daughters in order to make sure they had a strong foundation of knowledge of where they come from and why they should be proud of that. Already by this time realizing that the local buildings, history of the areas, and eldars stories with special value of their own would be lost if not preserved she would start her own projects to take an aggressive stance towards bringing back the local love of the area and get people involved in their community. The reason for this is that local awareness would still remain relatively low. Honma would involve the family by making the headquarters for “local town love and rejuvenation” in Shirone, Minami-ku of Niigata City where an unsuspecting place of public relations would be set up, a candy shop... The candy shop was “Dagashiya Marugo” (founded September 2017), which has a sense of family warmth, playfulness, and seriousness all at the same time. It is led by Turtle (Mother) who is sometimes called “Candy Aunty” and 13 Kite Characters making their plans to bring back the local spirit of the area through civil services, business entrepreneurship, anime branding, and product development. The entire family is involved with each family member being able to explain much of the attractive city area by its origin stories and creative approaches to things. Niigata is a cold place and Shirone is no different, but people like their sweets, and with Shirone having several featured fruits it is no wonder there are Shirone Parfaits that are part of the Niigata Parfait experience. Parfaits from Shirone are not unique only to the area, but for the the experience of seeing the fruits up close with a relaxing air about the area is something that only can be achieved by going to the areas the fruits are grown. Shirone is one of several areas that contributed to the Niigata Parfait scene that tends to have a refreshing citrus or sourness for something extra. Some notable places outside of Shirone that contributed to Niigata Parfaits are: Oku-Aga Combirie (Saori Yaginuma), La Shinano (Atsushi Kondo), and Japanese restaurant En (Yuki Ito).
It can be nice to indulge yourself with a delectable parfait that is all about a pretty presented dish that is as satisfying to look at as it is to eat. A parfait needs to have special attention to the layers and the way it looks from the side of the parfait and then the top second. It takes practice and precision to become what is known as a “Fruit Couturier”, whose job it is to make wonderful treats, such as fruit parfaits. A particular eatery that brought people's interest in parfaits was Content (コンタン) Gelato and Crepe Cafe in Minami-ku that locally sourced ingredients and does their best to keep their customers happy. The menu specializes in products made from local Niigata fruits, and their parfait menu is seasonal and changing. Further awareness was brought to the Youth when Patisserie Ginza Senbiya participated in the Le Lectier Fair using pears from Niigata Prefecture that got many youth interested in understanding the flavoring of fruits from the area. The Le Lectier Pear in particular would be the star, when fully ripe the skin turns beautiful yellow, and the flesh has a very smooth nice texture, with a mellow aroma and high sweetness. The price range of such a gourmet parfait would be 2,420 yen with: Le Lectier Pear, Pear sorbet, Cream, Fiantine White Chocolate Ice Cream, and vanilla ice cream. Inspired by Fruit Domu Yamadano Farm, there were recipes that use Gelato Ice Cream with Whipped Cream. With the changing tastes of modern day sustainably sensible ingredients there are additions like: Amazake Syrup, Biscuits, Chocolate, and Dango Skewer with fruit syrup. Located at Fruit Domu has created an interest in using specialty fruits from Niigata, like: Echigo Strawberry, Golden Peach, White Peach, Japanese Pear, Le Lectier Pear. Creating Presentation-worthy parfait creations that can gain traction on social media were important to reviving the community, so there have been a variety of parfaits that have particularly tall clear glasses that they use. This has led to other explorations in fruit related desserts with quite the sauce selection: Fiantine White Chocolate Sauce, Plum Sauce, Peach Sauce, Pear Sauce, Strawberry Sauce, Grape Sauce. The fruits can vary as well, with: Shirone Strawberry, Kiwis, Mikan Tangerine, Blueberries, Grapes, Cherries, Plums, Peaches, and Pears. Gelatos that have been used were: Frozen Yogurt, Kontan Milk, Matcha Gelato, Fiantine White Chocolate Gelato, Peach Gelato, Sumomo Pear Gelato, Melon Milk Gelato, Strawberry Sherbet, Watermelon Sherbet, Peach Sherbet. Amazake Syrup Amazake with pears, peaches, or plums go really well as a syrup for making parfaits. Amazake is a traditional sweet non-alcholic drink made from fermented rice and dates back to the Kofun period. When using the Amazake it adds a really nice taste when it’s added with the sweetness of the sugar. Syrup consists of: Flavor of choice, Sugar and Amazake. Amazake Syrup has been used around Niigata, but has been found to be used in smoothies and home made parfaits in Shirone in Minami Ward. It has been nicknamed Niigata Amazake Syrup if there is a use of Pears, especially Le Lectier Pears. Kenji Kato, went with a studious approach towards his work understanding Machiya, Niigata Machiya, and Shirone Machiya. The connection of the historic buildings has a story to tell, so many of them will be different from one another, and with so many Shirone Machiya in one area it is a place of importance for the people and the place itself.
About Kenji Kato studied architecture at university and is active in communicating the meaning and image of spaces to have people realize the sense of place they can have in their town. This means a great understanding about towns and being able to explain complex ideas in short and precise ways. The complexity of the Machiya is made easier to understand with Kenji’s explanations showing shapes, design, colors, and the showa aspects that catch the eye. He carefully notes details the buildings inside and out with being: researcher, analyzer, planner, restorer, and champion of shirone machiya. He has worked on brochures that help people quickly catch on to the message he is trying to convey and by doing that there is a way to simply communicate the importance of the area's architectural treasures. Shirone Machiya and their Generational Stories The Shirone Machiya have spaces that were cared for by their previous owner and that is the life of the Machiya that holds a special story, especially in the attics that hold relics and photos of the past, even those who are still living in the village have untold stories that wait to be heard by eager ears. It is left up to chance with the owners of if they are willing to come forward with their story and that depends on their comfort level of sharing their experience and their thoughts on what's in their own home. It can be a slow process with some, however some people were simply never asked and are surprised to see someone interested in knowing more about the life of their Machiya. Those who are interested or have traveled abroad take a real interest in projects of repurposing Machiya in efforts of saving the place and thus the history of the area, especially foreigners and visitors. Stories of Shirone Machiya The Machiya in Shirone tell a part of a tale of Minami-ku’s showa era style in Niigata City. In the older days the Machiya would be designed to have smaller windows and different roofs, but one thing would remain the same, the long design of its layout.There are things to consider like the roofing, plasterwork, tatami, and garden, but that is no coincidence due to the word “machi”. Machi means “Chonin”, and Chonin means craftsmen with the word “ya” meaning house or shop, therefore machiya means the house of merchants or craftsmen. It takes people who work with natural woods that are usually regional, plasterwork from the natural soil that comes from the landscape, and techniques passed on for generations that await to be replicated by those who want to continue it. Preserving Shirone Machiya Kenji said that there are as many as 400 machiya in Shirone, many of them need repairs and show signs of wear and tear, so problem solving solutions are needed by reaching out to the community. When asked about the value of the town's machiya he didn’t pause in the face of a challenging scenario to overcome what others may find fighting the conserving and improving of Shirone Machiya, while I could tell that he had a difficult time understanding his energy, it was clearly the aura of a man with courage that contributed to a noble pursuit. Filling the empty houses with lively people who want to live with historical Shirone Machiya, along with his larger goal he has in his plans, within a short amount of time Kenji's efforts with the locals has already contributed to the improvement of the area's atmosphere. Potential of Digital Outreach When entering the digital world the power there is tremendous, but what he finds interesting is the potential of connection and information, but also the contrasting opinions of people from all across the globe. As posts come and go there is information of older books being mentioned and people who would not usually cross paths are interacting with a multitude of age groups and not just in their own small groups. The uses for the internet help with small portions of information that get people slowly interested with each post showing just a little bit of information with an attractive image that usually is from a photo, so Kenji pays close attention to photos and their impact to town image. Future of Shirone Machiya There are many challenges of locally ownership of a machiya, so understanding such challenges are vital to making repairs more affordable for owners, preventable in damages, and have volunteer assistance to make it all work efficiently. These challenges are not only with the Shirone Machiya itself, but also the meaning of what the Shirone Machiya has to the town with its usage, relationship with the locals, and the represented values of Japanese people today. These meanings need to be strengthened with peoples input and with passing of ideas in group meetings to get it right, otherwise the amount of Shirone Machiya as well as Niigata Machiya will continue to decrease over time and that is a loss of history. The power of input from: Minamiku youth is important to relevance, young families that are getting settled for modern day needs, and eldarly for their historical perspective of design that holds its feeling. A future with Shirone Machiya still around is a future Kenji would want to see. The Unofficial Ambassador of Minami-ku Saori Maeda, has dedicated much of her time revitalizing Niigata, Minami-ku, Shirone. Here, she talks about the spirit of the place she calls home, the family-like charm of the local people, and the historic tale of the Town of Kites is quite vibrant.
About Saori Maeda is a woman who dedicates herself to understanding the community. She’s a vlogger, interpreter, interviewer, documentor, and discussion starter specializing in future proofing and area revitalizing. Based in Niigata, the ever so busy and ever learning lady concentrates her efforts in the area she has been raised, which has been slowly declining since the closure of the rail and covid pandemic, resulting in many people leaving the countryside for city jobs. She communicates with people overseas to promote Shirone, Minami-ku, and Niigata to not only attract visitors to the wonders of the area, but to also bring up the spirits of the locals themselves. Where is Shirone? The area of Shirone is part of Minami-ku and part of Niigata City, in Niigata prefecture. It has a long history of wetlands and being part of trade routes that were thriving for a long length of time, before the modern times. After many of the jobs had gone towards large cities there was a significant loss of youth to keep the area thriving and locals had started to not be interested in local culture. It created a mysteriousness to the town when going through the streets where there would secretly be much variety and many locals to meet, who are shy and respectful. There are many people outside of Japan that are so supportive of the projects to revitalize the area, so it brings different angles, and different ideas to the locals, so now they are trying to see the charm of the town that has been hidden for so long. Town Involvement Saori said she really likes it when many people get involved, like the kids at school with the kites or the helpful guides, and those discussing ideas online. When she visits places in town like the soba shop they are welcoming and happy to explain their stories, and that in turn makes for more locals to be happy as well, so it is more than just a short visit, since it has lasting effects. When she is typing updates online in the community group she might have some chats in the comments or in private messages, before she goes back to her day-job. With a evolution in her project it allows everyone to join the project and that is part of what makes it very special . — What's great is that it is a chance for people to take some real pride in their community. Listening to many Perspectives Also, it’s really difficult for local people to talk about what’s special about their area, but a contributor’s who come from elsewhere can be much easier to talk to because they're emotionally distanced from growing up there. This person didn't experience the country lifestyle, so, in that way, helpers are helping locals to relieve their minds of what they may see as not special and see things as a hidden sort of special. Saori was able to see how her work would maximize the power of the internet to attract like minded people to help connect them and build interest not only at the local level, but the prefectural level, national level, and international level all at the same time. Bringing back the People She wanted to live in her hometown where she grew up, so that she could work towards fostering local love for the area. She was working in Tokyo for part of her life and would return to Niigata, because she was worried about where she was born and raised. So she chose to start on a mission related to revitalization to connect people as well as show how important people are and why they should cherish local community. She said that many attractions that could draw people to Minami-ku are not widely known amongst people in Japan. She was excited to challenge regional revitalization through her lens of understanding the fruits, festivals, and the town, so she would go on her way typing and organizing people who wanted the best for the area. From the Past to the Present It was to create a group of young people who are motivated to build a town, she said. When talking to Saori she wanted the town to rise up and not decline with a bright attitude that started to shine as she continued to explain her thoughts. She emphasized the importance of the people wanting the town to thrive in order for it to actually move forward. When asked the question of if people would gather to have a good time in town to actually make it happen? She said with confidence “I think so! I think the people in the area are very important, and if the people in the area are energetic and attractive, the town will not decline”. Even though it seemed like the odds were against Saori, she seems to defy them through the power of communication. The Future of Minami-ku The question then came up of what Saori thought about what the future holds for Shirone, Minami-ku, Niigata City? Saori said “I want to make it an attractive area! A town with lots of locals to act with” as she spoke about the importance of fun in the town to bring more interest from those who live there and then it can grow to others becoming interested. She said it is important that people start to think of the town as their own so they become part of the town, so they can have local pride that the town is really their own. In the future she said she would like people in Minami-ku know the importance of connecting with people outside the area. Let a wider range of people (such as Niigata City) know the importance of connecting with people outside the region, not limited to Minami Ward, so that everyone can communicate and understand the charm of the area. That is the future she wants to see, people loving where they live, sharing the charm of the area, and lots of passionate locals communicating with one another. Shirone White Peach It is a peach cultivated in the Shirone area of Minami-ku, Niigata city. Although it looks white peach, it has a strong redness. And, although it is a large ball, the fine flesh is enriched with the sweetness and “taste” of the sun. What a fruit Domu with the largest peach farm in Niigata prefecture. The rich soil sandwiched between rivers and the long hours of sunshine produce super sweet peaches with a high sugar content. Pione Grape It inherits Kyoho and is a black grain. It has a high sugar content, a moderate acidity, and a high aroma. Larger than Kyoho, seedless. It is a grape with a solid meat quality and a satisfying taste. Toyomizu Pear The balls are large and have a strong sweetness. And it has a little sour taste and can be eaten refreshingly. It has a very high sugar content in the sun. Message from Fruits Dome "The trees are the providers"
The true sweetness and deliciousness of the plants can be attained over the span of one year if we think only of the trees’ health without using any chemical fertilizers. Bite into freshly-picked fruits at Niigata Prefecture’s largest peach tourism farm! It is as big as 4 soccer fields! We have many seasonal events for your enjoyment! We host many fun events at our farm. April: Peach Blossom Viewing, June: Various Events, July: First Peach Picking Event, August: Summer Event ~Music and Fruit Festival~, September: Harvest Festival ~Kinoko-jiru Feast~, Others: Photography Contest, etc. Dome House is Available for Vendor Sales and Event Space for all Occasions with "Free Admission" amd "Free Parking and Rest Area", Can Fit 100 People, Rain or Shine! BBQ Equipment Available for Rental, Vineyard Open from August, This is a popular space for event use by children groups, clubs, and social services groups. All-you-can-eat peaches! Our Number One Recommendation or Peach Picking. Large and red peaches. Washed with water right here in the garden. Please take a bite of our ripe peaches with the skin attached! We pay close attention to the natural surroundings of the fruit trees as much as possible so that our trees can grow well and grow good fruit. Pear Picking, Fresh and sweet. We put sincere effort into raising our pears. From August, there are many varieties of pears that can be picked. The joy we feel at harvesting these pears is unmatched. The Le Lectier pears from year’s end are also well-received. Its sugar content is high as well. Grape Picking, Under the greenery, an abundance of grapes are visible. It is almost as if one can enjoy the feeling of being in a vineyard. There are eight types currently being cultivated, including Kyoho, Shine Muscat, Pione, and Rosario Rosso. The grapes’ sugar content is maintained at a level of 18 degrees. Old Shirone Town Old Shirone Town, was developed as a place of great importance of water. It was a water transportation point, agricultural village, that was home to industries such as: ironware, textiles, and Buddhist altars. Kokichijo At the end of the Middle Ages, the Shirane district was called Kokichijo. It was built on wetlands and swamps with many of its rice fields being there before the Middle Ages of the South area. A researcher “Taiko Kenchi” found the Sekine family records in Ibarasone and were found to be the family in charge of being the ambassadors of Uesugi. In the early modern period, the Shirane district came to be called Kokichigo as a territory of the new Tahan domain in 1598 till the Meiji Era. It prospered as a Post Town, surrounded by embankments, and flooding often occurred, so there has always been a battle against the water from ruining crops. This would change with the Shiranego Ordinary Irrigation Association established in 1918 who would be involved with the Okawazu Diversion Channel that passed through at the time. Kokichigo would be called Shiranego and the name Kokichigo would become forgotten. Photos of a Bygone Time In the Dozo is a store house with thick earthen walls. Lay a treasure of photos that paint a picture of life back then. One such photo is of a treasure ship for a festival that seems to be going on. More information maybe found by the company which has names on the flag “Shirane Specialty Store Association” that are covering the background of town that features the Kodama Pharmacy. The date of the photo is not known, but it does raise questions. This next photo is in the early showa period after the road was widened from the “Great Shirone Fire”. Ginkgo trees are visible, Yonekei Shoten on the left, Takakuwa Clothes Shop, Hanashin Flower Shop, and the old Tanabe Clinic area which was once Hokuetsu Bank. Back in that time there was also a Sawmill (Konda Kakura), the Storehouse, Daishi Bank, and Shikasa Mansion. It really shows the time era where Kondo-gumi were around. A old Wooden bridge that brings nostalgia is titled “Tomitsuki Bridge, 1.1.1938”. You can see really wonderful townhouses lined up on the west-side of the bridge, but they were evacuated due to the flooding that rose quite high. They were an icon of the area, since you could see the traditional designs of the architecture from the bridge and let you knew where you were entering. This was all before the flooding that had occurred. In 1958, The Embankment was raised after the flood of the Rice Bales The Photos seem to be of men doing a dance called “Niitsu Matsuzaka” during the bon dance season. According to legend, the time of the Tensho era and Bunroku era there was a refinement of Niitsu and Tanba that was appreciated by the Sengoku Jidai Military Commanders. In order to calm the brutal hearts of common people it is said that dancing and music or performing arts were encouraged. At the time in the region of Issei and Matsuzaka graceful dancing was known. It would cause many people to come learn the dance from Matsuzaka. They brought it back with them and went and performed it back in Niigata and it became known in Niigata as “Niitsu Matsuzaka”. The girls are wearing Furisode (long-sleeved kimono) worn by unmarried women. There is Shakuhachi playing in the background with Taiko drums. The appearance for Niitsu Matsuzaka has the attire of: Knitted hat, White Fan, White Socks, Obi Pattern, Kimono Crest Pine, Shirone Shibori (白根絞り) is a tie-dye method of the Shirone area of Minami in Niigata City region. It is an intangible cultural property that was produced in the Shirone area in the late Edo period. The fabric was seen as one of great value and of high class due to its techniques and methods used for its distinctive appearance as there are an assortment of Shirone Shibori that can be separated by ones distinct focus in the process itself to reveal a unique approach and charm to the fabric. It takes a Shirone artisan to create a fine piece of work of Shibori that is pleasant to the eyes of those who view it.
Shirane Town prospered on rice in the Meiji era and gradually declined as chemical fibers came into use before the war. After World War II, production of "Shirane squeezing" with a beautiful bright indigo color would not be done as much, but it remains one of the treasures of the area. It had been reconstructed by a local club (circle), since 1990 by local housewives. History, It is speculated that the history dates back to Anei era (1772-1781) late Edo Period. 5th Year Tenpo (1834) a migrant craftsman named Hyogo Fukushima was invited to teach Narumi Shibori. During the Koka era (1844-1847), Toyomatsu Tamura used a machine that would be used for production efficiency. In the Meiji era, the Shibori tie-dye fabrics were at its peak with 80% of Shirane Shibori being involved. Baked (けんさん焼き) Kenshin Uesugi, is part of the name of Kensa-yaki. Depending on the Area of Niigata the name of Kensa-yaki varies. It is also known as: Kensashi-yaki in one place, Kenshin-yaki in another, and Kensan-yaki as well.
Rice Balls were eaten by Samurai in the Sengoku Jidai, and it was eaten in Echigo as well. Kenshin Uesugi had a sudden death, so the inheritance was left to his nephew Uesugi Kagekatsu and adopted child Uesugi Kagetora (1554-1579) who disputed the family reign (Otate no Ran (1578-1580). Uesugi Kagekatsu led a force to beseige Otate Castle, however Kagetora committed seppuku in Samegao Castle (Myoko City). In 2008, (Heisei) a lump of carbonized rice grains was excavated at the Samegao Castle Ruins that measured the fall of the castle being measured to 1579. It is theorized that Kagetora ate rice bulls or the samurai that were in the seige had been eating rice balls. It has been considered that the Uesugi Family had eaten rice balls and the relationship between Niigata Rice and Uesugi Kenshin can still be found. Kensa-yaki is a Food that is close in appearance to Grilled Rice Balls, but it is a food made by baking Rice Balls. It is made by applying miso, sugar, and grated ginger on top. It is said during the Sengoku Jidai that Uesugi Kenshin stabbed a rice ball with his sword and baked it. It came to be called Kensa-yaki because it was “baked” by sticking rice balls in with the tip of a sword. However, no one can be certain if its history the kensa-yaki is still enjoyed by many. Obtaining sugar would most likely been from Kashiwazaki Port (Kashiwazaki City) and Naoetsu Port (Joetsu City) where there was large enough trade between them to get such luxury seasonings. It has since been associated with Niigata Ports. The story goes that in the old days transportation was not as well developed and that there was a girl who was on her way home walking in the snow by foot. Her parents were waiting for their daughter who was hungry in the frozen cold of the snow country, so the parents made kensa-yaki as a warm meal that brought warmth to the daughter as she ate each bite to remind her she was in the warmth of the home. Kensa-yaki has been made with a variety of seasoned miso, such as: Yuzu Miso, Ume Miso, Sugar Miso, Negi Miso, Ginger Miso, Goma Miso, Niku Miso, Ninniku Miso, Kani Miso, Sumi Miso (ikasumi, burnt garlic). About Shirone Mabomen is a mabo ramen that is served mainly in Niigata City, Niigata Prefecture in ramen shops, chinese restaurants, and food stalls in the Chubu Region of Japan. The name was originally called "Mabomen" when it was made by Tokamichi "Chinese Cuisine Koma Mabomen" in Shirone, Minami Ward, Niigata City. After Niigata raised its reputation as a great place for Ramen there were more ramen shops in Niigata City of Niigata Prefecture that would call their dish "Mabo Ramen" and started having its own varieties made famous all over Japan. Overview In general the seasonings and colors vary from a bright red to a darkish brown with every color in between depending on the shop, but usually it is characterized by its spicy red soup that is made from ground pork and medium-thick noodles. The herbs and chilies are toasted in the oil until fragrant to bring out the flavors in low heat. The ramen is also characterized by the bean sauce mixture that creates that red color with the addition of tofu. Due to the mabo ramen boom, the number of mabomen shops has surprisingly increased to establish itself in Niigata City as a popular dish of Niigata with mabomen tours and talks of ramen taxi services. The prideful chefs of Niigata have taken this mabomen to Tokyo by opening stores bearing the name and sharing the deliciousness of Niigata. Shirone Ramen Shirone has been famous for being a Kite town with a great Agriculture industry. A town that continues to create carvings, ornamental fine metal, and wooden bases, which help with their creations of butsudans. But hidden away is the origins of Mabomen and a delicious soup that has been formed from "Mapo Dofu" that is eaten during the colder times in Niigata Prefecture. While Shirone in Minami Ward is a town of agriculture it also has a rich story of Mabomen and gyoza. Noodles The noodles are medium, the heat is moderate, and the flavor is addictive. The soup has a nanban miso, chili oil, doubanjiang, sprinkled crunchy garlic, and can vary in thickness from traditional soup and noodles to actual thickened mabo tofu (Mabomen). Niigata Shirone Mabo Ramen is a type of ramen that originated around the city of Shirone within the Minami-ku area in Niigata Prefecture. In Japan, the dish “Mabomen” was introduced by Koma in 1975 Showa Era with Restaurant Ganso Mabomen Koma Machichukaya (Pioneers of Mabo Ramen- Chinese Town Shop). Showa Era Mabomen fuses well with the noodles and the pride of the shop is the dumplings, since it can be eaten with the sauce. Fermented seasoning using miso and other ingredients. Called “Rajanjan”. The shop has a Showa atmosphere, and Shirane locals say that the Mapo noodles are delicious. Sweet and Spicy, Sichuan pepper, and Bean paste. Mabo Dishes around Japan: Miyagi Mabo Yakisoba (Sendai), Mapokare General Menu Menu. Noodles: Ramen, Chashumen, Mabomen, Gomoku Ramen (five toppings), Moyashi Ramen (bean sprouts), Tanmen (sesame), Yakisoba. Rice: Mabo Don, Chukadon. Ala Carte: Gyoza, Spring Rolls, Cold Tofu, Tanshio Itame (stir fry), Liver and Leeks, Gomoku Umani (nishime), spicy simmered eggplant, chicken karaage, mabo tofu, hoikoro pork, stirfried vegetables, white rice, Reserved: Happosai (eight treasures), Vinegared Pork, Spicy Small Shrimps simmered, Thin Sliced Pork Stir Fry.白根まぼめん 新潟 虎吉 Kitchen Concept: (1) Ramen Station: Mabo Pork Ramen, Sesame Tanmen, Nanban-Miso Ramen, Nanban Miso Mabomen. (A) Toppings: Chashu Pork, Moyashi Sprouts, Gomoku. (2) Dumpling Station: Shirone Pan-fried Gyoza, Sweet Spicy Gyoza, Garlic-Ginger Gyoza (3) Fryer Station: Karaage Chicken (sweet and sour sauce), Doubanjiang Karaage Stir-Fry Station: White Rice, Chuka Fried Rice, Mabo Fried Rice, Vinegared Pork Fried Rice Competition: Sibire Noodle Rousokuya (蝋燭屋) in Ginza, Tokyo. Sanpō-tei Niigata at Tokyo Lab in Meguro City, Tokyo.
For More Information Check Out: 5am Ramen https://www.5amramen.com/post/mapo-tofu-ramen-tokyo Ryoko Traveler http://www.ryoko-traveler.com/rousokuya/#toc8 Minami-ku Ramen https://tabelog.com/niigata/C15106/rstLst/ramen/ Tokyo Ramen Competition Soranoiro, Tonkotsu Oreshiki, Rokurinsha Ramen, Hirugao Ramen Street, Tokyo Niboshi Ramen Underground, Period Kimono Trends
There are several terms that are necessary to understand different approaches to Kimono: (1) Pursuit of history “Traditional” sensibilities of the time in relationship to fashion, (2) Pursuit of distinction “Style” meaningful themed fashion from the community, (3) Pursuit of newness “Mode” latest fashion trends on the cutting-edge. Each term is a different direction that is affected by respectability, satisfying refined tastes, and sensibilities of the day that is continuous in the line of history. In society, it is reflected in the characteristics of that portion of history's lifestyle and relevance. Etymology The name Kimono became widely used in the Meiji period 1868-1912 and continues to be used in Modern Japan. History of Japan Kimono Fashion, Edo Period, 17th Century there is a Matsuura Screen called “Women Engaged in Leisurely Pursuits” that has a lineup of women wearing kimono similar to a modern day fashion show. Fashion had communicated finances, symbols, stories, personality, and rank, depending on what sort of style a person had. Courtesans (Tayu) were fashion leaders who wore very elaborate clothing to express the finest outfits with Ordinary women following their trends of cutting-edge fashion of the day. Japan Kimono, the prototype kimono is called an undergarment Kosode Robe (Kamakura period, 1185-1333) worn under costumes. These would evolve into Nuihaku Kusode (Muromachi period, 1392-1573) with elaborate designs of four designs in four quadrants. In the Edo period (1603-1868) the art of garment-making grew with traditions of passing down clothes from generation to generation. In the Taisho & Show Era, 1912-1989, Western influences were shown in designs and ideas were seen throughout the fashion with an emphasis on western jewelry, accessories, and metalworks. It was easy to wear and infinitely adaptable. By the Edo period (1603-1868) it had evolved into a unisex outer garment called kosode. Literally meaning “small sleeves,” the kosode was characterized by smaller armholes. It was only from the Meiji period (1868-1912) onwards that the garment was called kimono. This last transformation, from the Edo era to modern Japan, is fascinating. Research Topics to Look Into: (1) History of Niigata Fashion: Traditional Dyeing and Weaving, (2) Artistic Portraits and Scenes in and Around Niigata, (3) Beauty of Snow: Countryside Kosode to Kimono (4) Appearance Spectrum: The Wakashu Clothing and Teahouses, (5) Patterns and Designs: Echigoshuku no jidai Era, (6) Fashion Sensibilities: Oiran and the Pleasure Quarters, (7) Kimono Extravagance: Geigi of Elegance, (8) Kamedajima Stripe: Niigata Fashion to Edo Fashion, (9) Tokamachi: The Town of Kimono and Kimono Festival, (10) Trends of Niigata of the Showa Period, (11) Lurch-san and Western Branding. Niigata Kimonos (新潟 着物), Kimono that can be used every day in Niigata is one that belongs to the area and the people of that area as well as the season, the settings, and the time period. For Niigata raised people the kimono is a reflection of Niigata with teahouse owners being in kimono and people fighting to keep the styles alive from their own areas like Tokamachi it becomes a sight that suited to the area itself. This brings a sense of familiarity and meaning to each person as they continue to see these kimono in machiya townhouses, shrines, temples, and festivals. Niigata Kimono have their own meanings and expressive styles that share features of what is seen in the question "What is Niigata-style"? and it adds interest through meaning. For example the tulip bulbs meaning nature of people, carps mean affection and love, and colors found in snow are commonly found as the choices used in many kimono from Niigata. As more things are icons of Niigata or areas of Niigata and the history of before and the trendsw of today converge the development of kimono will continue to reflect what it means to be in Niigata as well as from Niigata. When the Old intersects with the New Niigata embraces the high thresh hold of Japanese clothes while still understanding the more modern buyers want for ordinary clothes that can be worn without a special occasion. While other prefectures may try to stick closely to passing on traditions exclusively there are kimono and yukata that are designed differently to adapt to modern needs, such as: Pajama Fabric with Kimono print, Pajama Kimono Pants with Elastic drawstring waist, Pajama Kimonos Reinforced cuffed stitching, Silk Camisoles, Designer Sarashi Wrap (not white), Designer Long Ribbon hair ties, as well as the traditional. While it might be extremely hard to find many who embrace these styles there are a few that shop for some of their outfits from Niigata Wagen Kimonos. To not disrupt people's perception of Niigata there are many stylish kimono that are not worn and enjoyed kimono fashion, subcultures, and extravagant designs with no public displays as to not be the nail that sticks up in society. The fascination with Kimono is with the new and not so much the undisturbed past as there is a very strong line between those who enjoy the two point of views separately from one another and rarily is there an exception of an individual who enjoys both. The usual selection of coming-of-age furisode, hakama sets, summer yukatas, casual kimonos, are around, so if people are interested in more traditional wear in Niigata. What counts as traditional is based on textile techniques and types of historic fabrics like: Kamedajima Fabric, Hon Shiozawa Fabric, Ojiya Chijimi, Shirone Shibori, and many more in Niigata. Niigata is not only about perpetuating the past, but with many of its focus being on completely understanding the past and preserving the harmony that is through the disrupting through creation of something very modern Niigata fashion needs. This is done with changes in fabric based on intended use, like: cotton as many have been made before, polyester instead of silk, and cotton-polyester mix. Kamedajima Fabric (striped fabric of kameda) is from the Edo Period in 1696 as a daily-use fabric in Kameda Niigata. From “Kameda” South Niigata city is known for its soft texture, durability, and multi seasonal use as shown in ukiyo-e woodblock prints at a flourishing port city. It wouldn’t be until 1938 artisan kamedajima fabric would abruptly end when wartime production began and afterwards the era of mass production.
Hon Shiozawa Fabric is from the Edo Period in 1603 as a silk fabric in the Shiozawa area of Minami Uonuma City Niigata that originated from Echigo Jofu (ramie textile). Shiozawa omeshi as it was previously called is a hot water kneading process that used raw-silk that warp is twisted 350 times per/m and the weft is twisted 1800 per/m for a desired amount of tension. Ojiya Chijimi is from the Edo Period in 1670 as a hemp fabric in the Ojiya City in Niigata and has been selected as a World Intangible Heritage. Ojiya Chijimi is known for its shibo (bumpy texture) with natural wrinkling and refreshing feeling. It has been known to break easily in dry-areas, so in places like Echigo it works the best, also it removes body perspiration moisture to stay cool. The decline of Chijimi was after modern machinery made its way with modern production and washing after the Meiji era. For More Info Check Out: Basic Kimono History: https://www.youtube.com/watch?v=aV_S8A2kDU8 Edo Stripes: https://edostripe.com/edo-stripe Echigo Jofu: https://voide.tours/en/story/nakadaya_orimono/ Tokamachi Resist-Dyed Textiles: https://kogeijapan.com/locale/en_US/tokamachigasuri/ Takoyaki is a type of Konamon dish, diced octopus inside a round ball of dough, and originates from osaka. The popularity of Japanese konamono has made it recognizable as a street food of Japan and has started to have its own variations across prefectures, due it being easily made at home. The dish is made with wheat flour mixed with eggs and dashi soup. Niigata Takoyaki has been made by some Takoyaki chefs as a special with some unique blends that help spread the enjoyment of a local tasting takoyaki. A home recipe of Takoyaki uses Ika Squid instead and is inspired by Itoigawa.
Six Large-sized Takoyaki Large-Takoyaki is arranged with 6 balls, it is covered in plenty of sauce, vegetables, dried bonito, and shavings. Murakami Takoyaki, Restaurant “Takoyaki Takoyaki” makes large-sized takoyaki that is recommended by locals especially because of the fluffiness it has when biting into a ball. It may not be bomb-sized takoyaki (extra-large sized takoyaki) the size is still enough to fill a persons mouth. Niigata Sauce Varieties The sauces for konamon have been developed by people looking for meals that fit local tastes. There is the usual Takoyaki sauce, but it is not the only one that is used. It is not unusual for Yakisoba shops to have a griddled takoyaki as a side order that people enjoy with their noodles, especially at Niigata Italian cuisine restaurants. This is also why sauces like: (1) Itaria Pomodoro Sauce, (2) Shimeji Verdi Sauce, (3) Gyuniku Bolognese Sauce, (4) Kare Spezie Sauce, (5) Shiro Formaggi Sauce, and (6) Tsuna Puttanesca Sauce are not unusual choices to go with takoyaki in Niigata City and . Niigata City, Shibata City, Uonuma City is known for such developments in using sauce ingredients that may be unusual for those familiar with the traditional Takoyaki. Sauces that are seen around the prefecture are: Ginger-Shoyu, Grain Mustard-Mayo, Kagura Nanban, Echigo Miso, Niigata Kare, Itaria Mitososu, and Garlic-Ikasumi. Takoyaki Variations Stores tend to stick with takoyaki that is of the traditional variety found in Kansai region with small-takoyaki, but there are a few shops that will be more regional. The standard of toppings can vary from place to place, but Niigata City variations that are basic for locals are: Negitako, Takomayo, Mochitako, Tamatako, and Agetako (deep fried). Uonuma Takoyaki, is a takoyaki that is known to feature a few sauces that are playful with flavors like mustard, miso, kagura, miso, and kare. These have been inspired from Restaurant Takoyaki Miyoshi たこ焼き みよし started with small-takoyaki and slowly moved towards large-takoyaki as popularity for larger became predominant. The accompanying dishes would be curry with drinks like beer and juice. The shop would be known for their sauces such as: Mustard Mayonnaise Sauce, Kagura Nanban Miso Sauce, Curry Sauce. Shibata Takoyaki, Restaurant Tako uses: Sweet, Medium Spicy, Spicy, and most notably Ginger Shoyu based sauce. Takoyaki Shops Uonuma Takoyaki, is a takoyaki that is known to feature a few sauces that are playful with flavors like mustard, miso, kagura, miso, and kare. These have been inspired from Restaurant Takoyaki Miyoshi たこ焼き みよし started with small-takoyaki and slowly moved towards large-takoyaki as popularity for larger became predominant. The accompanying dishes would be curry with drinks like beer and juice. The shop would be known for their sauces such as: Mustard Mayonnaise Sauce, Kagura Nanban Miso Sauce, Curry Sauce. Shibata Takoyaki, Restaurant Tako uses: Sweet, Medium Spicy, Spicy, and most notably Ginger Shoyu based sauce. Niigata Tsutsumiyaki is a griddled package that is made in obanyaki griddle molds with the appearance of a Obanyaki sandwich. There are several sizes, but the usual is a medium-size griddle type and has a generous amounts of shredded cabbage, aonori seaweed, pickled ginger, okonomiyaki sauce, mayonnaise, and really tastes like something from the old days. It embraces the culture of the ports through the modern variations of the obanyaki like tsutsumiyaki that is made in some peoples homes and a few restaurants. While someone may think that tsutsumiyaki with okonomiyaki fillings would be easily accessible for lunch that isn't the case. There are not many okonomiyaki restaurants and not many obanyaki griddle plates that have tsutsumiyaki as an option. That is where Tsutsumiyaki comes in not quite as a replacement for okonomiyaki, but as a portable version that keeps its heat. A particular eatery that draws people is "直売さぞう". In Nishikan Ward in the southwest of Niigata City near Mount Yahiko is these warm griddled Tsutsumiyaki in the Obanyaki mold that has mostly just vegetables and the egg. It is not the sweet snack that people would expect of typical Obanyaki and is made as a way to eat the vegetables of the countryside and alternative to the sweets of the past that were once treated as luxury snacks. People are drawn to the scent of burning as it can be a hint from a griddle or a grill that is close by and they tend to be popular in Niigata. There is always a reason to have a warm restaurant with the griddle going, so if people are hungry and cold a place with a griddle is nice.
Obanyaki can be eaten as its traditional sweet filled version or another version. Because these days there is much more than the traditional sweet obanyaki, but there area savory variations that are much more regional as well as personal to people who live in Niigata. There all sorts of things are filled in them including: beef bologna okonomiyaki filling, gratin inside okonomiyaki filling, curry okonomiyaki filling. Niigata Obanyaki is a Japanese confection that is found at festivals and shops that is made with a closed-griddle mold pan and has a filling that was traditionally sweet azuki bean paste. The most popular type is the classic red bean paste, but there are other variations using white bean paste (shiroan) due to its versatility in being flavored by fruits like: le lectier shiroan, grape shiroan, echigo hime strawberries shiroan.
As people looked into using local ingredients it would have wider variety of sweet fillings like mandai bean paste that utilizes: (1) cream with seasonal fruits, (2) mascarpone cheese with fruit preserves, (3) and okonomiyaki fillings (Nishikan Ward. 直売 さぞう). Niigata griddled Obanyaki is a sort of wagashi and has those who are really into the meaning of food who continue to make it into a piece of art. Niigata Griddled Wagashi are Japanese sweets that were typically enjoyed in coffee shops with a cup of warm coffee. They were made in all sorts of shapes and sizes, but none more than the shape of a coin for "obanyaki" that was originally filled with sweet fillings. The Geigi of Furumachi who have been entertaining over in the district for over 300 years would come to enjoy such griddled sweets and be regular customers originally for the room temperature obanyaki with ice water of summer and piping hot obanyaki with azuki hot water of winter. It was no longer only a street food, but also a sort of wagashi that could be placed in a Obanyaki box with nine slots and five tiers. These obanyaki can be reheated in a toaster oven to maintain its crispiness and heat in the days which it is colder or those who want a experience of crispy obanyaki. In Niigata there was a lot of hustle and bustle in the city and there would be a favorite food that would be great in the cold and that would be foods that were cooked in a metal-mold and had a filling such as "Niigata Obanyaki" that is crispy on the outside and filled on the inside. Metal molds have always been important with Niigata as there was a long line of metal craftsmen who made some quality products for the people of Niigata to use in places such as the industrial city of Tsubame. It would only be natural for things like obanyaki to really be an iconic "Wagashi" to be served with green tea as a sweet. Back then it was usually sweet red bean paste and treated as a street snack and was served at the Old Mikazuki when it was a sweets shop and were a favorite of the Geigi (geisha of niigata) where they would eat and drink foreigner style ice water and coffee. The long history of such treats contributed to how people looked at food and this created the foods of interest to practicing Geigi. For this reason foods with fillings and had warmth were seen as a treat, especially in the cold weather or rainy times of Niigata. As Niigata had its culinary scene grow with Niigata-Itaria Ryori this would not be forgotten with fillings involving Japanese, Italian, and in general Western sorts of fillings like "Gratin". As Niigata-style Karaage began to grow in popularity it would be commonly added to Italian Yakisoba along with a variety of potato fried things. Now there can be further explanations of the stories from the Old Mikazuki that started the wave of Geigi who loved the store and created the connection between Geigi and Mikazuki. The modern store was featured on "Kenmin Show" as B-Class gourmet. In 1902, Old Mikazuki, Yato Mikazuki founded the restaurant in 8 Bancho Furumachi. It was the first Coffee Shop in Niigata City that featured: Summer Ice Water, Winter Azuki Bean dish, in winter with Geishas who were overjoyed with food and were treated well. There was a time where only women could enter and men who wanted things from there would have to be accompanied by women from the shop. The main products were "Anmitsu", "Azuki ice cream", and "Kantodaki oden". It was popular because it was not common and it was a light meal that was easily eaten.
In 1959, Haruzo Mikazuki, went to Tokyo Kyobashi for a commercial seminar and was invited by the Nakabashi store owner who ran a sweets shop that had yakisoba and okonomiyaki. The restaurant would be influenced from Tokyo trends at the time with places like Italia Ken and Nabe Chaya that had aspects of Japanes-Western style (Haikara). Focusing on the popularity of Yakisoba and seeking something Fashionable he turned his attention to: Monjayaki (Asakusa & Tahara-cho), American Spaghetti, and a dish eaten with a fork to make it interesting along with some grated cheese. Long-established Yakisoba would be in Tokyo-style, but Italian Yakisoba would be Niigata-style. In 1964, The Niigata earthquake, the restaurant would be opened with electricity and water, but gas came from a propane gas tank, since the city couldn’t restore the gas at the time. A Cultural Festival in Niigata City Schools was held to bring the desire to provide warm food and things people liked as well as interesting things from the iron plate with the flavor of what was available locally as well as the ingredients. Haruzo wanted to have things “Locally Made” and “Warm Food” and “Fresh Food”. (https://www.mikazuki-italian.com/) Mikazuki’s cafe menu was known for Anmitsu and was a popular omiyage with Ice Anmitsu (ice cream), Cream Anmitsu, and Classic Anmitsu. The rest of the menu included: (1) Western Sweets: Yogashi, Biscuits, (2) Dango: Dango, Genma Rice Dango, Chigiri Dango, Hanayori Dango. (3) Cake: Strawberry Cake (spring), Fruit Cake, Roll Cake, Roll Cream Cake, Ice Cream Roll. (4) Hotcakes: Shigurei Hot Cakes, Dream Hot Cakes, Fruit Hot Cakes, Pudding Hot Cakes. (5) Baby Creams (minis): Baby Cream Puffs, Baby Cream. (6) Soft Cream, Chiefunutsu Chief Nuts, (7) Ekureedo like an Eclair, (8) Sherbert: Furutsu Passion, Raspberry, Melon, Coffee. Niigata Itarian Yakisoba (Itaria Yakisoba), is made by frying Chinese noodles with meat such as pork, cabbage, sprouts, onions, and additional vegetables. These sauce fried noodles use worcestershire sauce and then splashed with a sauce. Yakisoba in Niigata is common as fast food, home cooking, and restaurants that have an iron plate as B-grade local gourmet food.
Niigata residents are known for their enjoyment of hot yakisoba with notable Yakisobas include: Chuo Yakisoba, (Meat Sauce Yakisoba) Niigata City, Itoigawa Yakisoba (kuro yakisoba), Myoko Yakisoba (aka yakisoba), Karina Yakisoba (Nishikan Yakisoba), and Gozare Yakisoba (Kitaku Yakisoba). Companies known for their Italian Yakisoba: Peacock (Nagaoka), Oguni Semen (Tanai), Kuriyama Rice Cake (Kita-ku), Makidaisha Shopping Street (Nishikan), Daisho (Tokyo, Shinawa-ku), Tommy Food (Fukushima, Aizuwakamatsu). History of Italian Yakisoba In 1960, Mikazuki started offering light-meals of Italian Yakisoba that had thick stir-fried noodles with cabbage and sprouts that was seasoned with worcestershire sauce and a special meat sauce (usually tomato). It would then be seasoned, grated with cheese, and served with white ginger. On a snowy day it would make Italian food a comfort food of residents in the area that needed a warm and delicious meal. Niigata Sauces Niigata Prefecture is known as the originators of Italian Yakisoba with standard sauces of: (1) Itaria Pomodoro Sauce, (2) Shimeji Verdi Sauce, (3) Gyuniku Bolognese Sauce, (4) Kare Spezie Sauce, (5) Shiro Formaggi Sauce, (6) Tsuna Puttanesca Sauce Tomodachi Itaria pairs Gyoza In Nagaoka Niigata there was another sweets shop turned Itarian shop called "Nagaoka Manju Honpo" that started in 1958. The story goes that there were many female customers, and the smell of garlic was unacceptable, so many of the recipes that were made in Nagaoka Niigata would avoid the usage of garlic. The store would end up speciallizing in Nagaoke Gyoza that would later on accompany the Itaria Yakisoba. This made Gyoza as a must have side to Italaria alongside other must have sides like when in Niigata City they add Karaage Chicken. Niigata Prefecture versus Shiga Prefecture Shiga Prefecture has their own Italian Yakisoba called "Nagahama Itaria Yakisoba" that was made known by Chasin Ekimae「茶しん」餃子、ラーメン、焼きそば and their pairing of "White Gyoza" or "Shibaraku White". This would up the game to have establishments that had Italian Yakisoba to have dumplings and a bread item that could be dipped in the sauce. Nagaoka Ramen
Shoga Shoyu Ramen, Nagaoka Ginger Soy Sauce Ramen, a local ramen from Nagaoka City. It is also called "Nagaokakei shoyu shouga (ginger) ramen" and as the name indicates it is a unique flavored ramen with rich soup made of pork bone stock, shoyu and ginger, and tender roasted pork on top. There are several different stories of the origin of the ramen, but it is said that a restaurant "Aoshima Shokudou" is the first restaurant that served the ramen. "Shinasoba" was the major ramen before Nagaokakei Ramen came out, but Nagaokakei Ramen with ginger flavored soup made of pork bone broth with spinach and thinly sliced roasted pork on top became the most popular ramen in Nagaoka City as soon as it came out. The ramen at that time was called "Aoshima Ramen" by the locals. The ramen with a rich flavor of shoyu and plenty of ginger which warms up your body is uniquely made in Niigata. Niigata Ramen
Niigata Prefecture, is Japan’s snowiest area and is known as the heart of snow country. With wide rice fields and melted snow waters coming down from the mountainside there are many reasons to seek some of the tastiest soups in Japan. While many people know it for the sake, Niigata city, the capital, is famous for many things, but one that sticks out is backfat ramen as an iconic dish that instantly makes people think of Niigata Ramen. The visual of small floating pieces of fat looks like ice in the melted snow, but it is fat floating on top of a lake of delicious soup with noodles. Niigata’s Iconic Ramen comes from the area of Tsubame City and has become a standard style of ramen to eat in the local area. But, it also attracted ramen gastro tourism for those seeking out the ramen, which brought many people far away during the winter season. A restaurant called “Katsu Tanmen (らーめん勝~華炎タンメン)” would have eye-catching metal bowls that would remind people of a theme of metalworks found throughout many Niigata dishes. The bowls made people think about metalwork decorations of bowls: (1) to keep food warm for a longer period of time, (2) a display of metal craftsmanship, (3) easy to clean. Niigata Ramen Kingdom, is based off the major flavors of ramen that rule the ramen culture of Niigata Prefecture. Niigata Locals know there are the “Five Major Ramen” according to Kazuaki Tanaka that represents different cities, like: Nagaoka (Ginger-Shoyu), Sanjo (Curry), Tsubame (Backfat), and Niigata City (Light-Shoyu & Rich Miso). Variations are found in towns, wards, and side streets, so those looking for great ramen are always looking around for delicious local ramen shops. For example one of the ramens that is known by locals is: Mabomen (Mabo Ramen) in Minami-ku, Niigata City. Niigata Ramen Club https://uonuma-niigata.com/category/ramen/ Twitter https://twitter.com/Ramen_Niigata Waseda http://www.kenoh.com/2019/02/06_waseda.html CNA https://www.channelnewsasia.com/japan-hour/ramen-trip-part-1-2057536 Niigata flows as the river with its rushing progress of understanding the bond of people and nature in the balance of holding all things tied to life together. Those of the present are blessed with the imports and exports that bring variety to an otherwise difficult to reach place with many foods being left untouched. Still the silence of the communities that hold those recipes share them willingly to those brave enough to come to the rural parts of snow country.
Let’s look at How Does Niigata Eat? The surviving eateries and festival pop-up street food scene are where some cultural finds of food lay for those who wish to gather them all will be without a doubt full will not get up, or those looking for the luxury fine dining shall be face to face with such foods at the ryokan inns where multi-course meals are to be enjoyed. Through Tradition and Modern, food innovation by survival and glory has made Niigata the cuisine that represents the Sea of Japan with the records of those who came before, region, ingredients, cultures, and cuisines from being a port. Ruins of the past peak out of Niigata with stone tools of the Paleolithic, Jomon, Yayoi, and Kofun periods, however this would change as Echigo and Sado would mark as part of land-divisions in 690. The people of Echigo relied on those nearby who followed the natural timetable and the organic ways of the wet-lands resources that came from rivers, which then gotten the water from the melting-snow fall of the Yama (mountain). Known as Kitamaebune (northern bound ships) the people of Hokuriku Ports had traditional trade routes that went as far as Hokkaido to Osaka and everywhere in between to improve their way of life of seaside communities that held their own resources for trade. Exhaustive snow-culture preservation systems allowed hardy, lasting edibles longevity, and resource rich waters. Natural environment adaptations diverted crop disasters from animals and allowed the power crop rice. The looming Bamboo forests provided cooking tools and tools. Utilizing the forest while nurturing the forests made for organic coexistence. The Way of life was based on Echigo values of harmony, determination, and awareness. Only through the good and the bad can a strategy be utilized to preserve and use the environment to harvest its best resources and conserve its strengths. The endless blue skies with a cold climate makes for fertile hibernating soil of Niigata, snowmelt rich resources, and expert nurturing techniques of the farmers take advantage of the long hours of sunlight, wide temperature differences in day and night, for a great harvest. If the quality of the water is at stake the structure falls apart and the food system depletes - impending disaster. Today, Niigata is a snow country of well-preserved things, high-quality wetland crops, with locally grown fruits and vegetables with agriculture being vital to the lifestyle, fresh seafood and whole animal fish, rice-straw fed cattle, as well as koshi-rice-fed pork. Making full use of being aware of the land itself leads to less waste and a more unique outcome that is weeved of Niigatas history by ways of tradition. Niigata Snow-Aged Foods
Snow fall made life in Niigata very difficult and for half the year the snow would continue to fall. Yukimuro Snow-Aged (yukinohako. snow warehouse), storing the food in the snow by taking the food and putting it into the snow. Food could get damaged as it is open to the elements and nature, meters of snow would cover the snow. Those living in Niigata would eventually create a small storage box, or have a split snow system, and then cover these with snow and would protect the food giving it a sweeter, refreshing, earthy after taste. Food could remain cold without using any man powered energy and it would take advantage of the blistering cold (3 degrees). That is until technology came around with refrigeration that would consume energy. If food is aged in the snow box it has a brand certification for being “Snow Aged”. A few items that are known to be snow aged is: Meats (pork, beef), Vegetables, Shoyu, Sake, Coffee, Tea, Rice, https://adventure.com/snow-food-cuisine-niigata-japan/ Snow Country Cuisine, Yukiguni Cuisine (snow country cuisine) is a speciality that is often found in the snow regions across the Snow-belt side of the Sea of Japan where it gets really cold. This results in a unique cuisine that combines preserved ingredients and fresh ingredients that warms both body and soul. The preparations of winter snow led to seasonal foods that have their own techniques in being made for example: snow-aging, undersnow-harvest, and deeko tsugura storage.
In Niigata, there is a Snow Country Tourism Zone where there are places that speciallize in Snow Country Tourism, like: Uonuma City, Minamiuonuma City, Yuzawa Town, Tokamachi City, and Tsunan Town. It is being recognized more often with Yukiguni Gastronomic Tourism where ingredients that are featured are: snow-water, mountain vegetables, and fire. Prefectures that are most known for their Yukiguni cuisine are: Gunma, Nagano, and Niigata. The prefectures that are known as snow country prefectures are: Yamaguchi, Fukui, Akita, Ishikawa, Yamagata, Tottori, Shimane, Toyama, Aomori, and of course Niigata. Further resources can be found from the “Snow Country Tourism Association” or Hatago Isen, Satoyama Jujo, Echigo Yuzawa Onsen, and more. For more information check out: Snow Country Tourism Zone https://yukigunijapan.com/ (English) https://www.youtube.com/channel/UCkgswtP08g8rvViOM4MLf9A/about Hatago Isen http://hatago-isen.jp/OLD/en/index.html (English) Satoyama Jujo http://en.satoyama-jujo.com/ (English) https://yukigunijapan.com/wisdom-of-gastronomy/ https://www.maitake.co.jp/index.php |
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