Today, I spent a day in Kyoto for a trip ♪
It seems like spring is about to arrive, right? That’s why I planned everything according to this schedule. But it’s still just a bud stage^^;
But maybe that was the correct answer after all.
I had heard about this rumor, but I was shocked to find out that this is actually over-tourism! (꒪ꇴ꒪ ; )
The bus heading towards Shimizu from Kyoto Station was a long queue from morning. We decided to take a taxi instead.
The area around Sanjūsaka is full of people! All are foreigners!
It's a difficult situation to move forward in. I really think that if cherry blossoms bloom here, I won't even be able to make a single move( °᷄д°᷅; )⁾⁾
Well, regardless of that, the main purpose of this trip is to visit the Shimizu Sanzan Art Museum, which I've wanted to visit for many years ^ω^ ♫
We were able to appreciate a variety of craftworks such as seven-piece porcelain, goldwork, and embroidery displayed in the permanent exhibition. Additionally, we enjoyed a collection of embroidered paintings from the Meiji period, showcasing the extraordinary skills of artisans from the late Edo period to the early Meiji era. ♪ヾ(*´∀)♡(∀`*)ﾉﾞ♪
And right next to the art museum, at the most bustling area of Sanjūsaka, lies this traditional restaurant, Yudo Fu Odan Shimizu.
The restaurant was founded in the early Edo period, in 1635. It was initially known as "Okino Danjo-ya" and has been passed down through generations as a vegetarian restaurant. The current head of the family is the sixteenth generation(*ﾟ0ﾟ*)
From the appearance of the restaurant, one can sense its history and significance.
A magnificent fence and gate; upon entering, there is a passageway leading to the inner rooms.
And from the guest room where you are led, you can enjoy a garden of 600 square meters. How beautiful this garden is! ( ⁰̷̴͈ ꇴ ⁰̷̴͈ )☆
This is the beauty of Japan.
さらに、その庭の真下、地下には豆腐工房があり、職人がそこで毎朝豆腐を作っているそうです。本当に素晴らしいですね〜。
What stood out was the soft, whispering voice of the staff. The guest room overlooking the beautiful garden was extremely quiet, and the air seemed to be crystal clear.
The order was a course of cotton tofu and a course of silk tofu.
◾️Formerly a comprehensive meal (¥4,000 excluding taxes)
◾️すべての規定に従って（¥3,000税別）
These two types of refined cuisine courses differ in that the traditional dish used was cotton tofu, while the usual choice is silk tofu.
Other dishes are the same.
◇胡麻豆腐
Unlike the gray black sesame tofu that I usually eat, this one has a brown color, similar to chocolate. Why is it this color? On top of it, there’s wasaebi.
It has a smooth, elastic texture, and the flavor of sesame is quite mild.
The broth, rich in umami flavors, is absolutely delicious♪(≧∀≦)☆
◇キノマタロク
木の芽とは山椒の新芽のことで、それをすり鉢で擦って味噌と合わせたものを木の芽味噌と言います。
This dish, made by coating tofu with wood ear miso and grilling it over fire until it becomes browned, is called “wood ear donaku.”
The freshness of mountain pepper and the aroma of grilled tofu—these are the flavors of this spring. It’s truly delicious, overwhelming in its appeal♪(๑˃̵ᴗ˂̵)♡
◇精進天麩羅
Shishuto, seaweed, dashi, shiitake mushrooms, taro dumplings, pumpkin.
The Shishito is also a Wan-gan-ji restaurant. It’s small, but...
The fried noodles are crispy and delicious! ♪
What stood out in terms of features was the way the ingredients were arranged. The kelp was only placed at the tip, and the shiitake mushrooms were placed on the underside of their leaves.
This isn’t just about appearance. There’s a difference in the texture when it enters your mouth. Isn’t that great! Let’s try to imitate it♪
Then, the mushrooms had a rich flavor that made them extremely delicious. ﾏｰ(°∀°)
里芋饅頭…そう呼べるかどうかわからないが、茹でて潰して丸めた里芋の天麩羅。これも素晴らしいですね(*´꒳`*)♡
◇とろろ汁
In Shizuoka, when it comes to tororo soup, we usually use mashed taro dissolved in miso soup. But here, they use plain soy sauce instead. Across the country, which type of sauce is more commonly used—miso or soy sauce?
Even if eaten plain, it tastes great. But honestly, it’s better to serve it over rice or eat it with a spoon (*≧∀≦*).
◇湯豆腐
And the star of the meal, yudouzu.
The udon tofu served with kombu daisi is cooked in the same clay pot, regardless of whether it's made with cotton or silk. It is heated over a stove on the table.
The upper section of the pot is made of cotton, and below that, it’s made of silk.
We are served with sliced green onions and soy sauce.
The ingredients for the tofu also reflect the shop's dedication to quality.
The soybeans are cultivated without pesticides by contracted farmers. The water used is naturally sourced from groundwater in the Kitabira region of Shiga Prefecture, and the salt is used to extract natural brine.
This wooden tofu with a pure ancient-style design was really good♪
The texture of this tofu is much firmer compared to the usual cotton tofu I eat. The sweetness of soybeans is also strongly felt, making it delicious (*´꒳`*)♡
This silk tofu is smooth and delicate, and of course, it tastes delicious♪
But among them, it was the cotton version that made the difference between tofu, which I usually eat, and this product more apparent.
During the process, I tried sprinkling some powder Sichuan pepper on the tabletop. However, it’s better not to do that. The aroma of Sichuan pepper is so strong that it makes the delicious taste of tofu unrecognizable^^;
Mugはこれまで木綿豆腐を主にすき焼きや麻婆豆腐に使っていました。それ以外では味噌汁や冷奴、湯豆腐にも使っていましたが、今日初めて木綿豆腐の美味しさに気づきましたよ♪(*´ω`*)
◾️絶品豆腐みそ（¥550税別）
I ordered a single dish separately, in addition to the refined cuisine course.
It is a fermented food that has been marinated in miso for about half a year.
Since I had tofu-like food at a Okinawa restaurant the other day, I've become completely obsessed with fermented tofu (^^)
I really want some alcohol for this meal.
During the day, we were allowed to enjoy a warm drink♪
ｶﾝﾊﾟ~ｲ(*≧∇≦)／□♡□＼(≧∇≦*)ｶﾝﾊﾟ~ｲ
Just like tofu, it has a texture that melts in the mouth. Its flavor is reminiscent of oysters and cheese—it’s just too intense for me to enjoy properly~(*´ч`*)
This is a vegetarian dish that contains no animal-based proteins, such as meat or fish. However, I was absolutely satisfied! Even until evening, my hunger remained completely gone (^^)
Not only was the deliciousness of the dishes, including tofu, impressive, but also the beautiful gardens and the tranquil service allowed us to fully appreciate the charm and uniqueness of Kyoto.
Truly, a restaurant in Kyoto is indeed a pleasure to visit~(*´ω`*)♫
So, sorry about that.
