Shibaura Houseの依頼で、Kanto Tour Guideの杉並ツアーを書きました。先週、そのツアーを実際に一緒に歩いてみました。最初にとんきという一番好きなトンカツ屋で昼食を食べました。Kanto Tour Guideについては、こちらへどうぞ。
Shibaura House asked 10 foreigners living in Kanto to design half day and one day tours, primarily for Japanese to re-discover their country with a new perspective. I wrote a short guide for Suginami, starting with my favorite Higashi Koenji tonkatsu restaurant named Tonki. Shibaura House even made a small tour group flag. I think the chef was surprised by our visit. Afterwards, we visited Amp Coffee, cookie shop Steka & Mojl, Kuge Crafts (手仕事屋久家), and the Suginami Childrens’ Traffic Park near Zenpukuji river.
There’s some great photos on Shibaura House’s Facebook page. Also here. More information about all 10 tours on their website.
This potted hellebore, pronounced kurisumasu rouzu in Japanese, looks super lush outside my favorite tonkatsu restaurant, Tonki in Higashi Koenji. These flowers signal the end of winter.
The last post about Big Globe reminded me of two recent dinners I attended in Tokyo and Kanagawa which featured food with visible and interactive connections to the farmers who produced them.
The first was a mochi party at the ceramic studio where I am a student. Their annual mochi party used special rice grown by Niigata farmers. The teachers found them online last year, and this year along with the huge bag of rice, they included the above image showing the family that creates the rice. I like how they also include a QR code.
The other event was a lavish dinner hosted by a Japanese architect friend that featured Kyushu pork fed a persimmon diet. The dinner included seven courses all of which included pork and persimmon, including an amazing sweet-and-sour and a tonkatsu with cream cheese and persimmon inside the batter. Both at the party and in the email invitation, we learned about the River Wild Ham store, and how it used fallen organic persimmons from Kakinoya farm as feed. The taste was astounding.
Given the discussion of technology in the previous post, it is interesting how these rural farmers are connecting with city people with online stores, blogs, QR codes, and Flickr accounts. I do not fully understand the “21st century rock and roll heart” branding, but clearly the pork store wants to be contemporary and relevant to today’s buyers.
Lastly, I realize that more and more vegetables in Tokyo now include images of the farmer. Well, given how industrial most farming is, I wonder how accurate some of these images are. Still, I think it is part of a broader interest by city people to know where their food comes from, how it is made, and who is making it.