Kyobashi Domenica Soup Curry

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Hokkaido’s soup curry is a great change-up on the regular Japanese curry. I remember the first time a girlfriend served this to me. I thought she had messed up the recipe as the curry was so watery, but she explained to me that this is what soup curry is. Once I got over the mind shift that I should not compare this to the thick Japanese curry we are most familiar with, I could enjoy it for what it is.

Domenica, a soup curry shop in Sapporo, has a branch in Kyobashi, just between Ginza and Tokyo Station. The Special Vegetable Curry (Tokusen Yasai Curry 特選野菜カレー) comes with a dozen vegetables and half of a boiled egg. The vegetables are about 300 grams, and in Japan it is said that 350 grams is what your body needs daily, so pretty good for one bowl. The vegetables here are deep-fried and then put into the soup curry. It was a colorful selection including kabocha squash, carrot, young corn, and much more. Chicken can be added to the soup curry.

There are four soups to choose from:

original – kombu, Japanese-style dashi, chicken and pork

tonkotsu – thick pork

tomato – tomato

tonyu soup – soymilk

The original was a nice combination of meat and seafood. When picking your spiciness you tell them a number from 1 to 10. I think I did four and it had a nice heat, but not unbearable.

I asked if the soups were vegetarian and was told that it wasn’t. Sadly, this wouldn’t be good for strict vegetarians, but a good place for those craving vegetables.

Domenica

Chuo-ku, Kyobashi 3-4-1, TM Ginza Bldg. 2F

中央区京橋3-4-1TM銀座ビル2F

www.s-curry-dominica.com/

There is also a branch near Tokyo Station’s Yaesu exit.

Chuo-ku, Nihonbashi 2-2-21, Nihonbashi 2-Chome Bldg. B1

中央区日本橋2-2-21日本橋2丁目ビルB1F

Instant Umami – Hanakezuri Kombu

IzakayaSakamoto

Suzuki Sashimi – Usuzukuri

Sashimi is a staple in our home. We never tire of it as the type of seafood we use for sashimi changes throughout the year. Suzuki, Japanese sea bass, is a firm-fleshed fish so it is cut in thin, usuzukuri slices. If it were cut thick, as we do with tuna, it would be too hard to chew through and unpleasant. In the middle here are julienned carrots, cucumbers, ginger, and daikon. Wrapping the sashimi around the vegetables is a nice contrast in textures.

IzakayaSakamoto

Suzuki Sashimi with Hokkaido Hanakezuri Kombu

The classic seasoning for sashimi is wasabi and soy sauce, but that can become routine, so we change-up the seasonings. The green shavings here are from kombu (Laminaria japonica, Japanese kelp). Kombu is rich in natural umami. Most of the time we use kombu for making dashi, the essential stock for many Japanese dishes. Kombu dashi is good on its own as a vegetarian stock. In our home we usually steep the kombu with katsuobushi, smoked skipjack tuna (or bonito) flakes.

The kombu shavings here are simply sprinkled over sashimi. Not only umami but it also gives the flavor of the ocean to the dish. It can also be used over tofu, rice, noodles, and even Japanese-style pasta.

Hanakonbu

Hanakezuri Kombu – kombu shavings

The name of the product is Hana-kezuri Kombu. Hana-kezuri is the name for the flower-like shavings, that is often seen with katsuobushi flakes.

Hana-kezuri Kombu is made by Towa Shokuhin in Iwate prefecture. This was purchased at the Nomono shop at Ueno Station.

Ekiben, Hokkaido, and Shimane Food Fairs in Tokyo

Amaebi Donburi

Amaebi Donburi

Today starts three food fairs in Tokyo. Get this amaebi donburi at the Hokkaido Food Fair at Tobu Ikebukuro (8th floor event space) running through January 24th.

Select from over 200 ekiben at Shinjuku Keio’s event also through January 24th.

Shimane Food Fair

Shimane Food Fair

At Shibuya Tokyu Toyoko Ten on the 8th floor is a Shimane Food Fair running through January 18th.

For more information about the depachika at these department stores, please see my list of my favorite depachika in Tokyo.

Hokkaido Food Festival at Nihonbashi Takashimaya

Now through Monday, October 10th, at Nihonbashi Takashimaya  on the 8th floor, is a great Hokkaido Food Festival. Highlights include pop-up restaurants serving sushi from Hokkaido seafood like ikura, uni, and crab, local ramen, and grilled pork over rice. Lots of sweets, seafood, and cheese. Check out this promotional flyer for photos of some of the many foods for sale.

The event ends at 6 p.m. on Monday, which is a national holiday.

Hokkaido Food Festival at Ikebukuro Tobu

Running now through Tuesday, September 27th at Ikebukuro Tobu is a big Hokkaido Food Festival. My favorite food to pick up here is always the amazing bento, both seafood based but also including some wagyu. I am always a fan of the seafood from Sato Suisan, like the bento layered with uni, ikura, and crab legs (for only 1,575 JPY).

Hokkaido, also famous for its milk and sweets, you’ll find a large selection of sweets. I like the puddings, fresh melon, and chocolate-dipped potato chips from Royce. And, of course, a selection of wine and sake.

Tobu Ikebukuro – 8th floor

ends at 6 p.m. on Wednesday, September 21

ends at 5 p.m. on Tuesday, September 27

Hokkaido Food Festival at Odakyu in Shinjuku

Hokkaido Chirashi Eat-In

Hokkaido Chirashi Eat-In

Hokkaido Chirashi Take-Away

Hokkaido Chirashi Take-Away

Starting today through Tuesday, September 13th, Odakyu at Shinjuku station (nishi guchi or west exit) will host a food festival highlighting the food of Japan’s northernmost prefecture, Hokkaido. As a two-week event, vendors will change on the second week starting on Wednesday, September 7th, giving customers a chance to come back next week for new stuff.

My favorite part of any Hokkaido food festival is the abundance of seafood, in particular, uni, ikura, and kani (crab). I always pick up a chirashizushi of the previous three seafood at these events. Hokkaido is also rich with dairy products so be sure to check out the sweets. Kombu is harvested in Hokkaido and usually there is a booth with top quality kombu for making dashi at home. If you are a ramen fan, be sure to come hungry and have a bowl of ramen here.

Odakyu Shinjuku 11th floor

10 a.m. to 8 p.m.

on the 6th and the 13th the event space closes at 5 p.m.

Click here for Odakyu’s promotional information for this event.