Asakusa - Izumiya for sembei

The historic temple area, Asakusa, has many sembei (rice cracker) shops. One of my favorite is Izumiya. This quaint sembei shop presents the rice crackers in glass jars with tin lids. A wide variety of flavors include both sweet and savory like shiso, zarame (rock sugar), and a very spicy dried red pepper covered ookara. The very delicate and thin usuyaki, nori wrapped, and an unusual type, an extra hard genkotsu. There is also a shop in the Nakamise Dori, but this selection is much bigger.

Izumiya 和泉屋
Taito-ku, Asakusa 1-1-4
Tel. 03-3841-5501
10:30 – 19:30 (closed Thursdays)
www.asakusa.gr.jp/nakama/izumiya/ (Japanese)

Aoi Marushin Tempura in Asakusa

Tempura is undeniably one of the most popular foods foreigners want to try when they come to Japan. One shop that is in Asakusa near the temple and Nakamise Dori is Aoi Marushin. It is very easy to find. When you are facing the Kaminarimon large red lantern, walk to your left a few blocks and it is on your hand side.

Aoi Marushin
1-4-4 Asakusa
Phone (03)3841-0110

Ningyoyaki at Asakusa's Nakamise Dori

These cakes are filled with azuki paste and grilled in front of your eyes. Not sure, but I believe this is Kimuraya. It is about half-way up on the Nakamise Dori on your way up to the temple.

Goya - Okinawa's Bitter Gourd

Goya, also called nigauri, is a bitter gourd that Okinawa is famous for. It is also found in Kyushu, the southern island of Japan. A friend gave us this one from her garden and we stir-fried it with some eggs and ham. It is extremely bitter and we regretted not throwing in some tofu to help off-set the strong flavor. This dish goes great with the local spirit, Awamori, a Thai rice based shochu.

Takoyaki in Tokyo

Shinji is addicted to these takoyaki. The shop is called Tsukiji Gindaco and they are scattered throughout the city. We asked what the relationship was to Tsukiji and the shop master said that Tsukiji was a recognizable brand for good quality and freshness so the company uses it, but that in fact their main shop (honten) is in Ginza.

Takoyaki are often translated as tako balls, or octopus balls. Small bite size bits of octopus are cooked inside a savory batter. Gindaco manages to make it crunchy on the outside and soft on the inside. These balls, hot out of the griddle, are covered with a savory sauce, katsuobushi flakes and nori.