New Tokyo Fish Market in Toyosu

A new tourist attraction in Tokyo coming into existence this fall will be a boon for visitors from abroad to both enjoy sushi and see Mt. Fuji.The Tokyo Metropolitan Central Wholesale Market in Toyosu will have its grand opening on Oct. 11 in Koto City of Tokyo, moving from its 83-year-old current market in Tsukiji.

With an area of land about 1.7 times as large as that of the Tsujiki, the new Toyosu market facilities are being built with the state-of-the-art technology.

The auctions of tuna that were tremendously popular, especially among visitors from abroad by being allowed to enter the fish wholesaling area in the former market will also be held at the new market, but the visitors will be off limit to maintain its hygienic conditions. Instead, the visitors can watch them behind glass windows and take pictures. Admission is free.

The Japanese have been eating tuna for centuries and the fish is a staple food. The popular NIGIRIZUSHI was first offered during the early Edo period (1603-1867) as fast food for workers, who had come up from local areas, to engage in the construction of the new capital under the Tokugawa shogunate.

On top of the 600 wholesalers and dealers 39 restaurants and 70 shops will be housed in the new market facilities, almost all of them moving from Tsukiji.

You can not only get a glimpse of Mt. Fuji on the green rooftop of the six-story structure, but also enjoy sushi and other Japanese food there. The ideal season for viewing Mt. Fuji is in winter. It used to be quite common to see Japan's most revered mountain from almost anywhere in central Tokyo, but no longer possible because of many high-rise buildings.

The Toyosu market was originally to open in November 2016, but the then newly elected Tokyo governor put off the opening, citing "safety" of facilities and the soil there.

 To date, the Metropolitan government has taken measures to check underground water meticulously, using a computerized system. A group of experts has already declared that the ground and facilities are all safe.

The fruit and vegetable wholesale market is in a separate building on the same waterfront site.

In the years ahead, a large-scale commercial facility that includes a hotel and a restaurant mall will be built on an empty lot nearby.

Station: Shijoumae (Yurikagome Line), a few minutes' walk..

(By Kozo)

KEV's members attended the backstage tour of this Toyosu market this month. After its official opening in autumn, we will provide a new tour to visit and enjoy this market. Please wait for a while!

What’s Special in the Rainy Season?

The rainy season has come. This is the beginning of a hot and humid summer - a Japanese summer! Have you experienced it before? According to the weather forecast, it will be a hotter summer this year than last.

Anyway, I feel like eating something sour in this hot and humid season. After I talk about this topic to friends from a variety of places, I realise that more sour taste lovers exist in this country than in many other places. At least that is my point of view.

I think that to eat sour and vinegary food is not only good for a change but also may help keep us very healthy.

At this time of year, in the vegetable corner of supermarkets or vegetable stores, we can see Ume-plum, Rakkyo, Shiso and Shin Shoga (young ginger). Whenever I find these vegetables, I realize the rainy season has been coming and it’s time to prepare for a humid summer. I make time and buy a large bottle of vinegar to make pickles and juice. I pickle Rakkyo and Shin Shoga in sweetened vinegar and wait three to seven days. Pickled Rakkyo and Shin Shoga can be kept for a year, if you fasten the cap on the jar tightly.  In the early years, these foods were always preserved. You could see pickled Rakkyo beside the curry rice dish, and Sliced Shin Shoga that is called ‘Gari’ in Japanese and offered with Sushi. These things will make your mouth and body feel refreshed. These foods also go well with beer or sake.

 Ume-boshi is also made in this season. Ume-boshi is pickled with salt and tastes very sour. In addition, we make plum wine, plum juice and Shiso juice. Every day I check the color and smell. Sometimes I shake the jars containing the plum and shiso. This daily care may be meaningful . I believe that greeting my jars gives it a good flavor. This is my secret pleasure in this season.

How do you spend this season?

(by Naoko)

How do you like the healthful summer eating habit of Japan? If you like it, you can experience them in our Course C. Please contact us from here and join our free walking tours!