築地魚河岸ことばの話 （大修館書店）

The story of the Tsukiji Uogashi language Taishukan Shoten 400 years counting from the Nihonbashi Uogashi era-You can see the "back of the back" of the Tsukiji Uogashi, which conveys the spirit of Edo to the present.

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"Stylish" and "spirit" to read and taste

■ Author name:

Written by Yoshikatsu Ikuta and Kazunari Tomioka (Yoshikatsu Ikuta and Kazunari Tomioka)

Full of scales from your eyes!

■ Description:

Counting from the Nihonbashi Uogashi era 400 years-You can see the "back behind" of the Tsukiji Uogashi, which conveys the spirit of Edo to the present. Introducing "secret words" used among traders, "technical terms" for understanding the mechanism peculiar to Uogashi, and "unexpected episodes" about people, land, and culture in Tsukiji. In addition, there are plenty of "delicious stories" about fish that are unique to the author who is an active wholesaler.

It's not listed in any guidebooks!

Tsukiji Uogashi 10 Trivia

[Argon]

(1) In Tsukiji, the work of peeling squid is called "Asakusa".

In the old days of Edo, people often went to Yoshiwara, which is famous for its colored streets, from Asakusa by horse or on foot. Therefore, "Asakusa" came to mean "before Yoshiwara (= production)", and it is called "Asakusa" to refer to the work before cooking (= production) such as squid peeling work. became.

(2) In Tsukiji, the free time is called "geisha's head". (From P16)

→ Speaking of hairstyles popular with geisha in the Edo period, "Shimada" → "Shimada" → "Hima da" was born from the fact that "Bunkin Takashimada" was a staple. It is a jargon unique to Edokko who is not good at distinguishing between "hi" and "shi".

[Urban Legend]

(3) The reason why the blade of the "Octopus knife" is square is that the Edokko quarreled quickly. (From P25)

→ In the Edo period, sashimi knives were "Kanto octopus knives, Kansai Yanagi blades". In contrast to the slender and pointed "Yanagi knife", the "Octopus knife" has a rectangular blade as a whole. There is a theory that the blade is squared. "

(4) The "tuna dismantling show" began with the insertion into a prison. (From P89)

→ It is said that there were still some people on the banks of the former Uogawa River who had a rough temper and were used by the police. When my friends were imprisoned, I wanted to send them to the people of Tsukiji, who were kind to me, but there was a rule at the prison on Ishikawajima that "only one fish could be put in." Then, after thinking about it, I came up with the rough technique of "inserting a whole tuna." Then, when the people who put in the tuna judged on the spot, the guards also exclaimed, "Hoho". That is the beginning of the current tuna dismantling show ...

(5) "Horsehair crab" is called "HAIR CRAB" in English. (From P119)

→ "Horsehair crab" is prized alongside snow crab and king crab. Although the actual scientific name is different, it seems that the imported box may have the name "HAIR CRAB" written on it.

[Fish edition]

(6) In summer, "Indian tuna" is more delicious than "honmaguro". (From P142)

→ "Southern bluefin tuna" known as "Indian tuna". As the name suggests, it lives in the Southern Hemisphere, which has the opposite season to Japan, so the summer season in Japan is the most delicious season.

(7) The past-season "raw saury" tastes worse than the "frozen saury". (From P122)

→ The best season for fish is the season, which is also the time when the fish is best caught. In general, "frozen saury" freezes the saury that is overcaught during the season, and now that the freezing technology has been developed, its deliciousness is maintained to a considerable extent. On the flip side, it is natural that the saury that has been frozen and preserved in season is more delicious than the raw saury that was forcibly landed when it was out of season.

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■ Required memory size

App size: 2MB

Content size: 3MB

At the time of installation: about 10MB

■ Memory management

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