Speaking of food. I forgot to tell you what nadys here with me embarrassing happened.
For a long time I sincerely believed that the fish market in Kyoto, no. Well, the sea is no closer to a couple hundred miles do not? How do fish take it? And shops and restaurants bought fish directly from the major vendors, living somewhere close to the sea. Thought and felt, even without thinking to check it your belief.
And then a couple of months ago, somehow the conversation shared these thoughts with my husband. Husband neighing.
Then he sighed and took me to eliminate illiteracy. In short, the fish market in Kyoto still exists. Not very far from the temple Nishi-Hongan-ji. Sell it all rybnost and other sea creatures, brought from near and not-so around the seas prefectures. Even with the Hokkaido eat. under the cut - pictures from the market. Lots of raw fish and non-fish.
The full name of the Japanese market京都中央卸売市场(in English - Kyoto Central Wholesale Market, in Russian, will probably be something like "Central Wholesale Market Kyoto"). It was opened in 1927 as the first attempt of this kind of markets. All other fish markets in Japan (including Tokyo's famous Tsukidzhi) were constructed after taking into account and based on experience gained in the old capital.
Here, too, held auctions wholesale rybnosti. But it must be dragged back to as many as 6 am, which for me is unreal.Because we went there for dinner closer, in fact, to be closed. But there is something to see succeed. From the front facade of pictures there, we drove up to the great, and there is a aritektura strange that a driveway in the picture somehow does not fit. This is the back side of the building, lift trucks and warehouse empty boxes and other debris . And this is how it looks around the inside. Corridors "shops." Some are removed only for one day, some places have permanent "residents" who have already got signs and, presumably, regular customers. In this "room" in the morning and go through the auctions. And closer to lunch here you can eat something from the range of the market. Sashimi all, donburi with crude rybnostyu. However, only in the standing position and a staggering tables on high legs. But guaranteed fresh just ran . On the tables, shelves and drawers and just to stand on the floor of the box and all containers of food. Here and there - still alive. walk? a hefty portion of it, I not only have not tried yet, but do not even know what it's called and how it is eaten. In short, in general the first time I saw (well, maybe when I have it on a plate and lay in what rekane, but it looked different because not identified). Rybka any fresh. Lies in polystyrene boxes packed with ice. Presumably, the remnants of the morning after the wholesale auction. Yellow - moray eel, yeah. Who is there to say that eels are inedible? All edible! Just something - one time . right - seems to flounder. Good so, with the average tea the tray. fugu-fish any. On the right is particularly good, eh? beautiful fish, but do not know the name. Although something is familiar ... Here's another nice "Karasik," which we proudly showed his owner. more fish. Reds. I must say that the public market is very friendly. Despite the fact that we clearly see priperlis only and would not have bought something, we gladly showed good "face", pushing the film, covering the fish, the better to be seen. Shrimp alive. Very nasty wiggle beetle-crusher. Octopus cooked. Turtles. Still alive. A little more conventionally edible food. This seems to be in Russian called "borodavchatka."Buried in the sand, pretending to be a pebble. Sticking out tongue with poison. Tread on "stone", yeah. It is considered the most poisonous fish in the world. Every. And raw octopus, too. Shells Marine sorts. Those that are in the middle, I have not had yet. rybnost more. Jozhik Sea. More shells all. Half of this I saw for the first time. Fish. But that right - I do not remember. It seems that some parts of fish, particularly tasty or useful. Rybovladelets. Different varieties of "chirimen" - Dried herring fry, savory and salty-wet. They are eaten as is, as a seasoning for rice or vegetables. It is considered the main source of calcium for milk nondrinkers Japanese. Well, except for calcium there to figischi all useful to the organism. Any semi-finished fish. Salted, dried. Packing salted seaweed "wakame", nori, etc. Fish and other seafood are fully prepared. That is, peeled, vypotroshennye and finished. It remains only to put on the grill or griddle. Salted salmon. More shells, large. As much from Hokkaido. Closer to closure of the owner engaged in repacking partially sold out of fish. Fish, crabs and squid. A beautiful red fish. Food. Since there is not a shop, then buy the fish as it is.While some shops at your request, and chop it vypotroshat as you like. And here and there hold a demonstration lesson for cutting fish. Unca a master-class by cutting the storm (yellowtail) sashimi on. Watch is free and all you like. And for private participation must be paid (if I remember correctly, 500 yen). Master shows how to properly hold a knife. Under the strict guidance and supervision of the master's wife and granddaughter, grandfather to skin the fish. Then they laid the fish in this little box and handed to eaten . And here tout watch in cutting tuna. carcass meal. Master Ripper tuna busy affair. Next commentator. Every piece taken from the carcass meal audience greeted with stormy applause. raspolovinennogo have tuna, if I understood correctly, there is a slight ridge along the size of the area, particularly saturated with blood. Not so much tasty as useful. Semifinished dog-cat. Pieces of fillet is cut more and more refined tool to be cut into portions for sale. Mnyayaya ... Anemic Hare licked up to his ears. sashimi straight from the tin. a lot of people, all taking. In a typical supermarket is such a piece, which then sold for 1,000 yen, will cost three times more expensive. Clearly, we also buy. Good, yeah.
- How's life:
far away, I'm sorry
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