The "Tsukiji Market" is a hot topic due to the relocation issue. Instead of focusing on the controversial area, I would like to focus on the "deliciousness" that Tsukiji is proud of. Here is what we recommend, "Kuritomo no Sakana Michi" (Kuritomo's Fish Road).
Author.Friends of KuriharaShe is the daughter of Harumi Kurihara, a chef and former fashion magazine editor. She has honed her cooking skills by pursuing various "delicacies" she encountered while traveling abroad. She has also taught cooking classes at UNITED ARROWS.
She is currently the owner of the Tsukiji Market's long-establishedSaito Suisan.She is active as a chef while working at She is a regular contributor to a weekly web seriesKuritomo's Fish Road.is a fascinating look at the appeal of seafood cuisine. The four-year-long series has now been published in a book.
The columns not only contain recipes, but also go into the stories behind the ingredients, giving the reader a sense of the "fishmongers" who live and breathe the Tsukiji market. In addition to such familiar faces as frozen tuna and swordfish, the column also features many rare and precious ingredients not found in supermarkets, such as golden sea urchin, ginkgo, and turtle's paw. The food culture associated with fish is vast and delicate, and I felt a sense of intimacy with the way it is presented from the perspective of cooking at home.
In the midst of heated media coverage, it is hard to focus on the fact that there are people living there with roots in the area. Perhaps culture is something that can only be understood by looking at it from a micro perspective. This is a book that should be read now more than ever, not only as a collection of recipes, but also to understand the food culture that the Tsukiji market has fostered.
Text_Taiyo Nagashima
Kuritomo's Fish Road: Tsukiji Taught Me How to Enjoy Fish
Book: 256 pages
Publisher: Asahi Shimbun Publishing
Price: ￥1620inTAX
kuritomo.co.jp
www.asahi.com/and_w/kuritomo
