🕓 2023/4/12
＃グルメ
Kanagawa Prefecture's gourmet cuisine is characterized by a variety of dishes born from its rich natural environment and historical background. Kanagawa Prefecture takes advantage of its geographical advantage of being surrounded by the sea, allowing you to enjoy an abundance of seafood. In particular, the Shonan area and Yokosuka are rich in dishes made with fresh seafood. In addition, in tourist destinations such as Yokohama and Kamakura, historical food culture has been passed down to the present day, attracting many tourists.
The modern gourmet scene in Kanagawa Prefecture is attractive because it allows you to enjoy a diverse food culture that combines tradition and innovation. Yokohama Chinatown is known as one of the largest Chinatowns in Japan, where you can enjoy authentic Chinese cuisine and enjoy the exotic atmosphere of the cityscape.
On the other hand, interest in "local food" that utilizes local ingredients is also increasing. For example, shirasu bowl in the Shonan area is a popular dish that uses fresh whitebait caught in the morning. In addition, Yokosuka's naval curry is a curry based on the recipe of the former Japanese Navy, and is widely known among tourists. Furthermore, Yokohama Iekei Ramen is a popular ramen style nationwide, featuring a rich pork bone soy sauce soup and chewy medium-thick noodles.
Shirasu-don, which can be enjoyed in the Shonan area, is appealing for its freshness and unique flavor. Especially in Enoshima and Kamakura, rice bowls made with whitebait shipped directly from local fishing ports are popular. The most appealing thing about shirasudon is its freshness. In the Shonan area, raw whitebait caught in the morning is immediately transported to local eateries and restaurants and served the same day. Raw shirasu is characterized by its plump texture and subtle sweetness, and the fresher it is, the more its flavor stands out.
Not only the taste but also the location is special. For example, at ``Uomitei'' and ``Enoshima-tei'' in Enoshima, you can enjoy your meal while looking out at the spectacular view of Sagami Bay from the terrace seats. On clear days, you can even see Mt. Fuji across the ocean, making dining an even more special experience. Whitebait fishing in the Shonan area uses a fishing method called one-boat fishing, which allows the whitebait to be caught quickly before it gets damaged. This ensures that the freshest whitebait is available on the market. Local fishermen are very particular about the quality of their shirasu, and their efforts bear fruit in delicious shirasu bowls.
It is rooted in Sagami Bay's rich fishing resources and deep cultural background. Sagami Bay, where whitebait fishing has been carried out since the late Edo period, is known as one of the three deep bays in Japan, and the abundance of nutrients accumulated on the sea floor makes it a good fishing ground for many fish. Especially in the 1980s, local fishermen established a style of processing whitebait and selling it directly, and ``Shonan whitebait'' became popular as a local specialty. The Kanagawa Prefecture Shirasu Boat Seine Fishery Liaison Council (commonly known as the Shirasu Council), which was established during this period, promoted quality improvement and branding.
The spread of shirasu bowl has progressed along with the development of shirasu fishing. On the coast of Sagami Bay, whitebait fishing is carried out from March to December, and fresh whitebait is available in each season on the market: ``spring whitebait'' in spring, ``summer whitebait'' in summer, and ``autumn whitebait'' in autumn. Masu. For this reason, restaurants in the Shonan area now offer shirasu bowls made with fresh shirasu.
This curry originates from the food culture of the former Japanese Navy, and has been restored based on recipes from the ``Navy Kappo Techniques Reference Book'' published in the late Meiji period. Yokosuka City declared itself a ``Curry City'' in 1999, and ever since then, Yokosuka Naval Curry has become widely popular as a symbol of regional revitalization. It lies in the faithful reproduction of its history and recipes. In the Navy at the time, curry was served with salad and milk to ensure nutritional balance. Carrying on this tradition, many stores today offer similar styles.
Yokosuka also offers a variety of curry menus for tourists. For example, at Yokosuka Naval Curry Honpo, unique curries named after warships such as "Shimafu Curry" and "Tenryu Curry" are popular. These curries are made with creative ingredients and toppings, making them visually appealing.
Yokosuka is a city that has been with the navy, and behind this is the roots of Japanese curry and rice. In the late Meiji period, curry was introduced into the military rations of the navy in order to prevent a disease called beriberi. It began when naval surgeon Kanehiro Takagi served rice with curry thickened with flour, based on the British Navy's curry-style stew. This menu was nutritionally balanced and effective in preventing beriberi.
In 1999, Yokosuka City declared itself a ``Curry City,'' and restored ``Yokosuka Naval Curry'' to revitalize the area. This curry is based on a recipe from the ``Navy Kappo Jutsu Reference Book'' published in 1908. Ingredients include beef, chicken, potatoes, carrots, and onions, and the roux made from curry powder and wheat flour is slowly simmered. Another feature is that the set always comes with salad and milk.
Iekei Ramen was born in 1974 at "Yoshimura-ya" and has become a representative ramen style of Yokohama. This ramen is characterized by its broth based on pork bones and chicken, enhanced with soy sauce and chicken oil (chiyu), creating a rich and flavorful taste. The thickness of the broth and the texture of the noodles are also key attractions of Iekei Ramen. The noodles are medium-thick and chewy, making them perfect for absorbing the robust flavors of the broth. Typical toppings include spinach, roasted pork (chashu), and seaweed, which complement the soup and noodles beautifully.
Eating Iekei Ramen in Yokohama, its birthplace, has a special significance. The area boasts numerous famous ramen shops, each offering its unique take on Iekei Ramen. For instance, "Yoshimura-ya" is known as the original Iekei Ramen shop, and its rich broth and firm noodles are particularly popular. Another notable shop is "Sugita-ya," the first direct descendant of Yoshimura-ya, established in 1999 by Susumu Tsumura, who trained at Yoshimura-ya. Sugita-ya is beloved by many for its authentic Iekei Ramen, made by a master who endured rigorous training under Yoshimura.
The history of Yokohama Iekei Ramen begins with the founding of "Yoshimura-ya" by Minoru Yoshimura in 1974. This shop is considered the birthplace of Iekei Ramen, characterized by its thick pork and soy sauce-based broth and medium-thick noodles.
Training at Yoshimura-ya is known to be extremely demanding. In 1999, TV Tokyo aired a program titled "Yokohama Iekei Ramen Yoshimura-ya: 180 Days of Hellish Training," showcasing the harshness of the training. Trainees endure long hours from early morning to late at night, strict hygiene practices, and meticulous instructions on making noodles and broth. Only after completing this rigorous training are they permitted to open their own shops.
Following the success of Yoshimura-ya, many trainees and their trainees have opened their own ramen shops, resulting in the proliferation of Iekei Ramen shops with names ending in "ya." This expansion has spread Iekei Ramen not only throughout Yokohama and Kanagawa Prefecture but across Japan. From the 1980s to the 1990s, other famous shops like "Rokkaku-ya" and "Honmoku-ya" emerged, further boosting the popularity of Iekei Ramen.
In the 2000s, chain stores known as "capital-based" or "factory-based" Iekei Ramen shops appeared, spreading the ramen style nationwide. This widespread presence has solidified Iekei Ramen as a beloved genre of ramen throughout Japan.