Sukiyaki is a popular local B-class gourmet dish that can be enjoyed casually on the streets of Tokyo. Its rich flavor and unique cooking method have changed with the times, but it remains as popular as ever.

Let's take a closer look at the characteristics and history of sukiyaki.

Characteristics of Sukiyaki

Sukiyaki is a traditional Japanese dish in which beef and various ingredients are simmered in a sauce made from soy sauce, sugar, and sake. The ingredients include crispy white leeks, fragrant chrysanthemum, and soft grilled tofu, creating a simple yet deep flavor.

Sukiyaki is characterized by the fact that the ingredients are not added all at once, but rather are cooked in an orderly manner, little by little. The way sukiyaki is made varies depending on the region and restaurant. There are methods in which the sauce and vegetables are added after the meat is grilled, and methods in which the sauce is brought to a boil and then the meat and vegetables are added at the same time. In Tokyo, the cooking method of frying meat in beef fat before adding ingredients and seasonings became mainstream after the Great Kanto Earthquake.

Once the meat and spring onions are sizzling in the pot, the sauce is added, releasing a sweet and spicy aroma. The remaining ingredients are then laid out and cooked. When the cooked meat is dipped in a raw egg, it takes on a mellow flavor and the juices from the marbled beef fill your mouth. The flavor of the sauce is thoroughly absorbed into the vegetables, and you can taste their sweetness with every bite. The exquisite combination of soy sauce and sugar brings out the umami of the ingredients, making this a dish that is familiar to Japanese people.

Udon noodles and mochi rice cakes are popular ways to finish off a sukiyaki meal. Udon noodles soaked in the sukiyaki sauce have a slightly sweet and spicy taste, making them the perfect way to end a meal. If you add mochi rice cakes, their chewy texture will mix with the soup, leaving you feeling warm and satisfied.

The History of Sukiyaki

The origin of sukiyaki dates back to the Kansai region in the mid-Edo period. At the time, there was a dish in which fish and shellfish were grilled on a farm tool called a hoe instead of a hot plate, and it is said that the name "sukiyaki" came from the fact that beef was grilled on the same hoe. There is also a theory that the name comes from the name for thinly sliced meat called "sukimi," but this is a Kansai region story.

In Japan, the consumption of beef and horse meat was banned by Emperor Tenmu in 675. There are records that beef was eaten in some areas in the late Edo period, but it was only after the Meiji Restoration that it became widely available. With the opening of Yokohama Port in 1859 (Ansei 6), the British Embassy was established in Takanawa, Tokyo in 1860 (Ansei 7), and orders for beef began to be taken. This led to a dish called "gyunabe" becoming popular in Tokyo, and meat-eating culture began to spread.

At first, miso-based sauces were mainstream to tone down the meat's smell, but as the quality of the meat improved, it began to be simmered in sauces made with soy sauce, sugar, and sake. After the Great Kanto Earthquake in 1923, many beef stew restaurants closed, but after that, the dish came to be known as "sukiyaki."

Tokyo tourist information and access

Sukiyaki is served in various places in Tokyo, including Chofu City. There are many tourist spots in Chofu City where you can eat sukiyaki. Here we will introduce three popular tourist spots.

Jindaiji Temple

The lush green Jindaiji Temple is a power spot visited by many people for its blessings in finding love and warding off evil spirits. Various events are held at Jindaiji Temple throughout the year.

Among them, the Jindaiji Daruma Market, one of the three biggest Daruma markets in Japan, held every year on March 3rd and 4th, is famous. In addition, the Jindaiji Soba Festival is held during the new soba season. Special soba can be eaten at the Sobamori Kannon Memorial Festival.

Jindai Botanical Gardens

At Jindai Botanical Garden, you can enjoy a variety of flowers throughout the seasons. The garden is divided into 30 blocks according to the type of plant, such as the rose garden, azalea garden, plum garden, and bush clover garden. Rare tropical plants are collected in the large greenhouse, and colorful flowers can be enjoyed even in winter.

The various events held at Jindai Botanical Gardens are also worth seeing. The Sakura Festival is held during cherry blossom season, the Spring Rose Festival is held every May, and the Autumn Rose Festival is held every October.

Tenjin Street Shopping District

Tenjin-dori Shopping Street, located near Chofu Station, is lined with a variety of shops, including restaurants and toy stores.

There are monuments of characters from "GeGeGe no Kitaro" by Shigeru Mizuki, a representative Japanese manga artist, scattered all over the area, and the area is also famous as a shopping street where you can encounter monsters. It is a popular tourist spot where you can enjoy eating while walking around and taking commemorative photos with monsters.

Chofu City, where you can enjoy both gourmet food and sightseeing, is located almost in the center of Tokyo and is easily accessible from the city center. If you take the train from the Osaka or Tochigi areas, you will arrive in about 3 hours and 30 minutes. We also recommend taking a leisurely drive there. Find the best way to get there.

summary

The appeal of sukiyaki is the deep flavor created by the sweet and spicy sauce and tender beef.

While slowly simmering the meat, the ingredients such as white onion, chrysanthemum, and tofu are added in turn, and a raw egg is added to give it a mellow flavor, creating a simple yet rich dish. It makes for a heartwarming meal with family and friends.

If you visit Tokyo, be sure to try sukiyaki.

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