Tokyo Weekender - September 2017

SANJO AND TSUBAME: SPICE IT UP
Metalworking regions Sanjo and Tsubame are known for their hearty meals meant
to feed hardworking craftsmen. As such, this stand’s lunch options are guaranteed
to give you the energy to power through the rest of your day. The Kouba Bento
changes weekly, giving guests the chance to find a new favorite. The seabura (back
fat) ramen, despite its name, has a surprisingly delicate and light flavored soup to
balance out its coarsely chopped noodles. For dinner, Sanjo-grown turmeric takes
center stage with appearances in spicy chicken wings and a spicy cheese gratin.
More robust fare, like black pork gyoza and kurumafu (a wheat gluten and flour
dish), are well-matched with the local craft beers available. Among
the offerings are pilsners from Echigo Beer, Japan’s
first microbrewery, and Niigata Beer
pale ales.
MURAKAMI: SEASONED SERVINGS
Visit the castle town of Murakami in winter and you’ll be met with rows of salmon hanging
from rooftops across town. The area’s specialty, shiobiki dried salmon, finds its place in an
aged shiobiki dried salmon bento in this stand’s lunch menu, alongside Murakami’s other
mainstay, Murakami beef. The beef bento is served on a bed of soft and chewy koshihikari
rice from Iwafune. For dinner, try beef-on-a-stick, or a shiobiki salmon packet cooked in
oil with shiitake mushrooms. For those with a sweet tooth, there’s a soft serve ice cream
mixed with green tea powder and garnished with nuts, honey and a dash of salt.
NIIGATA SPECIALTIES
AVAILABLE FOR A
LIMITED TIME
TOKAMACHI: ARTFUL
DELICACIES
Tokamachi’s artistic tendencies aren’t
reserved for their triennial outdoor
art festival, they’re also present in the
city’s food culture. Hegi soba, a regional
specialty, is named for the hegi dish it’s
served on. The noodles are made using
funori seaweed, giving them a distinctively
smooth yet firm texture. They are
placed delicately on the hegi dish in bite
size portions, making them a breeze to
pick up and slurp down. Locally raised
Tsumari pork has a natural sweetness
that is enhanced when served with salt,
green onions and a squeeze of fresh
lemon. Pair either dish with a locally
produced dry, crisp sake.
For a flavorful feast, make the
Tabisuru Shintora Market a
must-visit this month as it’ll be
your last chance to try these
sumptuous Niigata specialties so
close to home. From October, a
new set of cities will showcase
their wares and dishes at the
market, but until then, Niigata
cuisine and beverages are yours
for the taking. Accompanying the
stands and their appetizing eats is
the Tabisuru store, with selected
offerings, and the Tabisuru
café that serves dishes made
with Niigata-sourced, seasonal
ingredients.
Tabisuru Shintora Market:
Jul 5-Sep 29, shop and café:
Jul 5-Oct 1. Address: 2-16
Nishi-Shinbashi, Minato-ku.
www.tabisuru-market.jp