(129) MONAKA, Pasted Beans filled Wafers of SASAMA in Jimbo-cho

"MONAKA", Pasted Beans filled Wafers of SASAMA in Jimbo-cho.
Pasted beans is called ANKO.

Compared with DAIFUKU, you can enjoy pasted beans (ANKO) more directly.

Ordinary ANKO is sweet and persisted.
But, this ANKO is very sweet but does not remain in your mouth.

If you want to put Monaka on backorder, how about this?
This is great since ANKO and wafers are separately wrapped.

2) HIGASHI = Dry confectionery
They use "WASAMBON", which is high-end sugar purified with traditional method.

(128) Over the Beef Steak. (Beef Cutlet of IchiNiSan in Akihabara)

Beef Cutlet of IchiNiSan (壱弐参）, which means one, two and three.

We are used to Pork loin cutlet, but recently, Beef Cutlet restaurants are increasing in Tokyo.

Contrary to pork, raw beef is edible.
So, chef makes an effort not to cook it too much.

Beef cutlet is good with soy-sauce and wasabi, although ordinary Tonkatsu-sauce is OK.

(127) Beans DAIFUKU of OKANO in UENO

DAIFUKU is the sweet, bean paste (ANKO) with soft rice cake （Mochi).

Japanese eat it very often.

The OKANO-EISEN is famous for it.

Reference

ANKO                           

MOCHI

(126) Heart-thrilling KATSU-DON! and SOBA (Pork Cutlet bowl of OKINA-AN in Ueno)

Pork Cutlet bowl of OKINA-AN. Japanese name is KATSU-DON.

Cook Fried pork cutlet gently until soy-sauce taste goes into well, and finally, add beaten egg.

You can adjust the hardness with the time of opening of top.

In Japanese TV program, the policeman often use this KATSU-DON to make the crime suspects confess their guilty when they interrogate them. 

This restaurant is also famous for SOBA.

(2) Onion （Negi） Soba

This soba is a little bit different from typical Japanse soba.

The soup is usually cold, but this one (left) is warm, and includes negi and fried squid.

From November, many soba-shops serve new soba that is harvested in this season.

It is slightly greenish and has good scent.

2015.12.25