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Weekly Column Kanda This and That 311


ReleaseMarch 21, 2019

Thank you for coming back.

Now I am into something. It is called “Umakute Shogane!” which is a jar of finely-chopped domestically-grown ginger pickled in a special soy sauce-based sauce. It is very simple, but it has been featured as a great condiment for rice on TV (650 yen). I had decided to shop at a Fukushima “antenna shop” (local municipality specialty shop) in Nihombashi Muromachi on March 11, the day when the 2011 Great East Japan Earthquake occurred. During my routine shopping there, I discovered this popular product, “Umakute Shogane!” My favorite way to eat it is to mix it into natto and put it onto cold tofu. It is great in salad as well as on freshly-cooked rice. Mmmm, it is irresistible. The great point is that it is not too salty. But, because it is not too salty, it is easy to empty a jar. It is available on Amazon, but I should go to the antenna shop, as it is close.

By the way, I noticed at the Fukushima antenna shop there were not many people this year. A few years ago, I saw some people buying in bulk, but I didn’t see such people this time. It may be inevitable that people are losing interest in Fukushima, but I still want to continue to do anything I can do… For now, I will put the delicious condiment on my rice and enjoy it!

Kanda This and That

*The information herein is as of March 2019.

Writer:Fumiko Ogawa

The wife of a couple who run a bakery near Kanda Station, Chiyoda-ku, Tokyo. She writes mainly about everyday and miscellaneous matters that happen around her and also in her neighborhood. She distributes her writings as "Weekly Column Kanda This and That" to the shop's customers and they are very popular. She is from Takasaki City, Gunma Prefecture.