Abincin Kanto: Abinci Na Musamman Daga Yankin

About the Author: Joost Nusselder, marubucin littafin girke-girken abinci mai mahimmanci na Jafananci An sabunta Maris 1, 2024

Kanto yanki ne na tsakiya na Japan tare da yanayi daban-daban, tafkunan ruwan ruwa, da bakin teku mai yawa. Kazalika ana shahara a duniya don gidajen cin abinci masu kyau na Tokyo, Kanto kuma gida ne ga nau'ikan kayan abinci na yanki daban-daban da jita-jita na musamman.

Asalin yanayin dafa abinci na yankin Kanto yana da siffa ta hanyar ɗanɗanonsa mai ƙarfi, ƙaƙƙarfan sinadarai daga yanayi iri-iri, da tasirin tarihi tun daga lokacin Edo. Duk waɗannan suna ba da gudummawa ga al'adun dafa abinci na yankin, tare da kowane larduna 7 (Chiba, Tokyo, Ibaraki, Kanagawa, Gunma, Tochigi, Saitama) a Kanto yana da fannoni daban-daban na yanki.

Manyan gidajen cin abinci da za su ziyarta a Kanto su ne gidajen cin abinci na Michelin 7 na Japan guda 3 a Tokyo: Azabu Kadowaki, Kohaku, Kanda, Makimura, Ryugin, Kagurazaka da Harutaka.

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Wane abinci ne Kanto ya shahara da shi?

Kanto ya shahara da gyoza, dumplings; anko nabe, hotpot na monkfish; da lebur udon "Kanto noodles". Abin da aka sani a duniya kamar "sushi" shine Edo-mai, sushi wanda ya samo asali daga Kanto. Hakanan sananne ne don cin abinci mai kyau a Tokyo, birni mafi yawan gidajen cin abinci na Michelin 3 a duniya.

Akwai larduna 7 a cikin Kanto, kowannensu sananne ne kuma ya shahara a fannonin abinci daban-daban.

Chiba

Chiba yana da wadataccen bakin teku, wanda ke samarwa, a tsakanin sauran nau'ikan, sabbin sardines da mackerel. Hakanan yana da nama mai aiki da samar da kiwo, wanda ke sanar da yawancin jita-jita na gargajiya.

5 daga cikin mafi sanannun sune:

• Namero: tasa yankakken kifi mai kamun kifi na gargajiya tare da ganyaye da kayan abinci, ana ci danye, kamar kifin tartare.
• Sangayaki: kama da namero, amma an yi shi da sardines da mackerel da gasassu ko soyayye.
• Unagi-don: ruwan inabi akan gadon shinkafa. Eel yana da ingantaccen tarihi a wannan yanki, tun daga lokacin Edo.
• Gau ramen: broth na ramen an tsaftace shi musamman tare da madara da cuku mai tsami a nan, saboda yawan nau'in kiwo.
• Futomakizushi: nau'in sushi na musamman na birgima, inda aka bayyana cika launuka daban-daban yayin da ake yanka nadi na sushi.

Tokyo

Abincin Tokyo na al'ada yana son zama mai daɗi da daɗi, yana nuna tushen gadon masu aiki. Amma a matsayin babban birni na duniya, Tokyo kuma yana cike da daɗin ɗanɗano na ƙasashen waje kuma shine birni mafi kyawun gidajen cin abinci na Michelin 3 a duniya.

5 classic jita-jita daga Tokyo su ne:

• Fukagawa meshi: miya mai cin abincin teku mai ɗauke da leks da ƙwai a cikin miso broth, wanda aka saba yi a lokacin bazara.
• Monjayaki: kama da okonomiyaki, sau da yawa ana yin shi da squid da prawns.
• Dojou nabe: wani tukunyar ƙasa mai zafi da aka yi da kifin loach, yawanci ana yin hidima a wuraren da ake aiki.
• Sushi: Tokyo shine wanda ya kirkiro sushi na zamani - wanda aka sani da Edo-mai bayan Edo bay a Tokyo inda ake kamun kifi.
• Oden: waken soya da broth na bonito tare da ƙarin sinadarai irin su ƙwai, kek ɗin kifi da tofu skewere.

Ibaraki

Ibaraki yana da gadon noma da ƙasa mai albarka don kiwo. An kuma san yankin da kamun kifi mai zurfi a bakin tekun.

Ga 5 daga cikin sanannun jita-jita a yankin:

• Hotpot Anko Nabe: babban tukunyar hunturu na musamman wanda aka yi da naman angler (monkfish), abincin gida.
• Ankimo: hantar monkfish. An san hanta Monkfish da fois gras na teku.
• Hitachi wagyu naman sa: daya daga cikin sanannun wagyus a Japan.
• Natto: waken soya fermented; Ana cinye su a duk faɗin Japan, amma Ibaraki shine mafi yawan masu siye da samarwa.
• Miso toasted gyada: sanannen abun ciye-ciye tare da abubuwan sha.

Kanagawa

Kanagawa cakude ne na tsaunuka na cikin gida da bakin teku tare da wadataccen abincin teku. Garuruwan tashar jiragen ruwa na yankin sun haifar da tasirin kasa da kasa, kuma haikalin tsaunuka wani abin sha'awa ne ga kencho jiru - cin abinci na vegan na addini.

Abinci guda 5 da yankin ya shahara da su sune:

• Kaigun curry: mai zaki, mai kamar stew daga birnin Yokosuka a cikin Kanagawa.
• Gyu-nabe hotpot na naman sa: tashar tashar jiragen ruwa na Yokosuka ya ga naman sa na farko a kasar; An yi amfani da shi a cikin wannan hotpot na gida tare da miso broth.
• Shirasu-don: ƙananan sardine da ake yi wa shinkafa, wani lokaci tafasa, wani lokaci danye.
• Kencho jiru: miya mai cin ganyayyaki kombu tare da kayan lambu; classically bauta a cikin Buddhist temples.
• Kuro Tamago: ƙwai baƙar fata a tafasa a cikin ruwan sulfuric mai zafi a Hakone

Gunma

Gunma ba sabon abu ba ne a Japan tare da mai da hankali kan alkama, maimakon shinkafa a matsayin babban carbohydrate. Har ila yau, mai noman kifi ne kuma yana da wurare masu zafi na karkara iri-iri, ma'ana yankin wani lokaci ana kiransa da kicin abinci na ruhu na Japan.

5 fannonin yanki na Gunma sune:

• Yaki manju: gasasshen manju mai tururi, waxanda suke ƙwallaye ne na kullu da aka cika da ɗanɗano jajayen wake mai zaki.
• Ginhikari: bakan gizo trout, wanda ake noma a yankin.
• Kanto noodles: udon noodles na gida, wanda aka yi da alkama, galibi ana da'awar yana cikin mafi kyau a ƙasar.
• Okkirikomi: wani nau'i ne na yanki mai zafi wanda ke amfani da noodles na udon.
• Konnyaku: wani abin tauna, iri-iri da aka yi daga tushen konjac, kuma ana amfani da shi a cikin shiritaki tasa.

Tochigi

Tare da dumi, yanayi mai laushi, Tochigi shine sarkin masu samar da strawberry a Japan. Hakanan gida ne ga mashahuran maɓuɓɓugar ruwa, gami da tafkin Benten.

Anan akwai 5 daga cikin abincin da za ku samu a Tochigi:

• Yuba: fata mai laushi da ke tasowa akan madarar soya yayin da ake yin tofu. Ana zubar da shi a ci shi kaɗai, ko a cikin jita-jita masu ɗanɗano da laushi sau da yawa idan aka kwatanta da cuku.
• Gyoza: soyayyen kwanon rufi, soyayye mai zurfi ko dafaffen dumplings tare da sanannun duniya.
• Sauce katsudon: abincin sa hannu na birnin Ashikaga, ana amfani da wannan miya na kayan lambu mai dadi azaman miya don naman alade da aka yi amfani da kabeji ko shinkafa.
• Tochiotome strawberries: iri-iri iri-iri na strawberries a Japan.
• Sano ramen: noodles suna da daraja don kyawun kayan su, wanda ya fito daga ruwan tafkin Benten.

Saitama

Saitama wani yanki ne da ke son samar da alkama, wanda da shi ake yin udon noodles. Akwai nau'ikan udon iri-iri daga wannan yanki, ciki har da nikumisi da kawahaba udon.

5 fannoni na yankin sune:

• Gokabo: irin irin kek na shinkafa mai ɗanɗano, zaƙi da birgima a cikin “kinako” – gasasshen garin waken soya.
• Hiyajiru Udon: kwanon miyar sanyi mai sanyi, wanda aka yi da kayan dashi dashi da tsaban sesame.
• Chichibu dankali: dankali mai gasa tare da miso
• Satsuma imo: dankali mai dadi, wanda aka yi amfani dashi azaman abincin titi ko kayan abinci
• Zeri Furai: ɗan soyayyen dankalin turawa da kayan lambu croquettes, wanda aka yi amfani da shi tare da tsoma miya na Worcestershire.

Wadanne gidajen abinci kuke zuwa lokacin cin abinci a Kanto?

Akwai gidajen cin abinci 11 a Tokyo waɗanda ke riƙe da taurarin Michelin 3; daga cikinsu, 7 suna hidimar abincin Japan. Azabu Kadowaki, Kohaku, Kanda, Makimura, Ryugin da Kagurazaka duk sun sami wannan kololuwar nasarar gastronomic, kamar yadda Harutaka, wanda ya kware a harkar sushi.

Don ƙarin ɗan adam, gogewa na yau da kullun, Omoide Yokocho “Layin ƙwaƙwalwar ajiya” a Tokyo yanki ne na titin baya da kunkuntar hanyoyin da ke gida ga gidajen abinci sama da sittin, izakayas da mashaya. Daikokuya yana ɗaya daga cikinsu, musamman ana ba da shawarar don nau'in sa, da yakitori, da gasasshen kifi.

Gidan yanar gizon Tafiya na Japan yana ba da shawarar jerin Tomita na gidajen cin abinci na ramen a Chiba, don ƙwarewar Gau-ramen na gida, da Kawatoyo a matsayin wuri mafi kyau don unagi-don.

Ashimaen a cikin Gunma yana ba da shawarar sosai daga mazauna wurin don ɗimbin kaso na curry Jafananci, kuma mai rubutun ra'ayin yanar gizo na abinci Yummy Delight yana ba da shawarar patissier Kusatsu Choju Ten don yaki manju.

A cikin Ibaraki, Steakhouse Senri yana hidimar naman sa na Hitachi Wagyu na gida, kuma Jagoran Ziyarar Ibaraki yana ba da shawarar Jikyuan, Nakaya ko Sova Tea Koshiji don soba noodles na hannu. A cikin Saitama, ana ba da shawarar Tokujuan don ingantacciyar gogewar dangin Jafananci da rumbun titin Koedo Osatsuan don shahararrun guntun dankalin turawa na yankin.

Mafi kyawun wuri don yuba a Tochigi shine Nikko's, kuma Min Min ana bada shawarar sosai don gyoza, tare da ƙaramin menu mai daɗi.

Tafiya ta Japan ta ce Coco Ichibanya Curry House wuri ne mai kyau ga abubuwan da aka saba da su na yankin Kanagawa, kuma Ƙungiyar Japan ta ba da shawarar Hachinoki don gidan cin abinci na Kencho-jiru.

Ta yaya Kanto ya bambanta da sauran abincin Jafananci na yanki?

Kanto ya sha bamban da sauran abincin Jafananci na yanki domin ya fi fuskantar tasirin duniya ta garuruwan tashar jiragen ruwa. Yanayin yanayi dabam-dabam, da ɗanshi a wurare, ya kuma shafi abin da ake noma amfanin gona ko dabbobi, wanda hakan ke haifar da sana'o'in da ake samu daga amfanin gida da yankunan bakin teku.

Other yankunan dafuwa na Japan Suna kuma shahara, amma Kanto, da Tokyo musamman an san su da kasancewa ɗaya daga cikin manyan wuraren da ake dafa abinci a duniya.

Yaya Kanto ya kwatanta da abincin Kansai?

Abincin Kanto ya bambanta sosai da na Kansai. Yankunan biyu suna da zaɓin dandano da kayan abinci daban-daban. Abincin Kansai yakan zama mai laushi da zaƙi. Abincin Kanto ya fi nauyi, gishiri, kuma ya fi dadi, sakamakon abubuwan al'adun gargajiya a Tokyo, da dandano na karkara a wasu sassan yankin.

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Girke-girke na iyali Bitemybun tare da cikakken mai tsara abinci da jagorar girke-girke.

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Joost Nusselder, wanda ya kafa Bite My Bun shine mai siyar da abun ciki, uba kuma yana son gwada sabon abinci tare da abincin Jafananci a tsakiyar sha'awar sa, kuma tare da tawagarsa yana kirkirar labaran blog mai zurfi tun daga 2016 don taimakawa masu karatu masu aminci. tare da girke -girke da nasihun girki.