たけながし

[Takenagashi]

Osakaya was founded in 1630. The first generation, who was a vassal of the Toyotomi family, was defeated by the Tokugawa family in the Osaka Winter and Summer Campaigns, and after the Toyotomi family fell to the Tokugawa family, he arrived in Hirosaki through his family connections and founded Osakaya, serving as the confectioner for the Tsugaru domain lord.

The "Takenagashi" is a famous confectionary representing Osakaya, and was created 240 years ago by the fourth generation of the family, inspired by a gold sheet poured into bamboo and hardened at the Oppu Mine in Nakatsugaru-gun. The simple confectionery, made of only flour, sugar, and buckwheat flour, cannot be made by machine and is still made by hand with a lot of time and effort. Each one has a different shape, and you will find yourself eating more than you expected because you can enjoy the various textures, such as loose, crispy, and tender.

You can purchase them at the Nihonbashi Takashimaya's famous sweets shop, so why not visit the Ginza showroom when you stop by? At Osakaya in Aomori, the confections are still sold in chests decorated with peonies (mother-of-pearl inlay), the family crest of the Tsugaru family, so I would like to visit the store someday to see them.

Ginza Showroom
https://www.shokunin.com/en/showroom/ginza.html

References
https://aomori-miryoku.com/2011/01/31/大阪屋
https://www.tohknet.co.jp/joint/pickup/vol05/02.html
https://ja.wikipedia.org/wiki/%E5%B0%BE%E5%A4%AA%E9%89%B1%E5%B1%B1
https://www.takashimaya.co.jp/nihombashi/departmentstore/meikahyakusen/

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[Ginga no Champon]

Kitakyushu City is divided into seven wards, but since the city was originally merged with five other cities, it seems to have become ingrained with the classification of the city as a "***kko (person)," which is a way of describing the local people from that area.

One of the soul foods of Yahatakko is "Ginga no Champon." The name "Ginga no Champon" means "the most delicious champon in the galaxy," and has a long history dating back to its establishment in 1970. At the time of its establishment, the restaurant was relatively small and was the first famous restaurant to be mentioned when talking about Yahata specialties, such as champon in front of the station. After moving to its current location in Yahatanishi-ku, the restaurant has more seats, but there is always a long line around noon.

The specialties are champon with chicken cutlet and yakisoba with chicken cutlet. There are some variations, such as more pork cutlet, more noodles, no pork cutlet, or pork cutlet, but basically there are only two choices: champon and yakisoba. Since the name of the restaurant is "champon," many people assume that champon with pork cutlet on top is the main dish, but yakisoba with pork cutlet and raw egg on top is equally popular. The yakisoba is often featured on TV because of its powerful appearance.

In contrast to its impressive appearance, champon has a gentle and mild taste with chicken broth and a beaten egg at the end. The yakisoba has a surprisingly light flavor with a sweet sauce, and although it is hearty, you can go from one dish to the next and become addicted to it. The fried noodles are served with katsu (pork cutlets) in between, which makes them even more satisfying. This is the reason for its popularity.

As the home of the government-run Yahata Steel Works, which supported the industrialization of Japan, this is a dish that is representative of a region that favors a robust style of food. If you visit Kitakyushu City, please come and visit us.

Ginga no Champon
https://maps.app.goo.gl/3tZVvxLFdkuTX7fJ7
Wakamatsu Showroom
https://www.shokunin.com/en/showroom/wakamatsu.html

151118 9832

151118 9837

151118 9840

151118 9845

151118 9846

[Nagatanien's Kamadosan has been added]

Iga clay, also known as "breathing clay," heats slowly when put on the fire and boils quickly, and even after it is removed from the fire, it does not cool down easily due to its heat storage properties. For this reason, it has long had a reputation among professional cooks as the best for cooking rice.

They wanted to bring this taste to the home as well. After three and a half years of research and development, the earthenware pot "Kamadosan" which cooks delicious rice without heat, without spilling, and without any hassle has been completed. When the lid is opened, freshly cooked rice is fluffy and glossy. By adjusting the cooking time, savory okoge can be made as desired.

Nagatanien's manufacturing started from the idea of "how to eat food well and drink sake well." The Kamadosan is the result of a group of people who love to eat. Why don't you start a dining table with your family and friends, and create an enjoyable space that fills your heart with excitement with Kamadosan?

Nagatanien's Kamadosan
https://www.shokunin.com/en/nagatanien/kamadosan.html