Thinking soy sauce was the key ingredient of those days, and still is in the Tokyo area. Soba sauce is salty, omlett is very sweet which is a dessert. One of the explanations at the exhibition says children loved sushi, and they still do these days, and it must be the egg which is sweet. Looking at their dairy diet mostly vegetable, they must enjoyed tempura and eel a lot.
They had interviews of restaurants that serve those today. Kizushi in Ningyocho, Sohonke Sarashina Horii in Azabu Juban, Nodaiwa in Iikura, Tempra Kondo in Ginza. Wondering when I can visit Kizushi, and contemplating going to soba in Azabu Juban, I just had their special meal at the cafe next to it as I didn't have much time. It came with the original size of sushi from the Edo Era which is about 2 to 3 times bigger than today's one. One day we won't be able to eat tuna, and the other sushi called Edo Mae as they're dying out... Or sushi itself will be integrated to those Californian roll styles with mostly salmon...
思いつきで六本木ヒルズの浮世絵展へ。思ったより展示が豊富で、蕎麦、寿司、鰻、天婦羅など、今も食べている食べ物が沢山。醤油があったから食べ物の種類が増えたのがうかがえ、蕎麦梅雨など東京の食べ物は確かに塩っぱい。卵焼きは甘いけれどあればデザート。展示の中で、子供が寿司が大好きだとあったけれど、甘い卵だったら好きだよね、今の子供も好きだものね。江戸時代の普段の食事を見ると植物性のものが多くて、天婦羅や鰻はとても美味しく感じられたろう。
中にはレストランのインタビューもあって、人形町の㐂寿司、麻布十番の総本家更科堀井本店、飯倉の野田岩、銀座のてんぷら近藤。今度はいつ㐂寿司に行けるのかな、お昼は十番でお蕎麦にしようかな、などど考えつつも、時間がないので隣のカフェで特別メニューをオーダー。江戸時代の大きさの寿司が付いて来た。今のおおよそ２、３倍。いつか鮪も、他の江戸前の寿司ネタも食べられなくなるのかな‥‥。それとも寿司はカリフォルニアロールのようなスタイルになって、ネタはサーモンばかりになるのかな‥‥。
Comments