Happy Lunar New Year ! From Seoul :) "What's UNAGI ??" 旧正月のソウルから！美味しいうなぎのお店とは？？
Sehebon mani paduseyo !
Happy Lunar New Year ! From Korea, Seoul
grin絵文字What do you eat in the lunar year celebration ?? Like in Japan, Korean's also meet with relatives and family for the new year greetings for the family( especially the grandparents) and ancestors. People prepare traditional food called Charre茶礼. Also, there is one dish that everyone eats in the new year ... Which is called, "Tokkuk". In Japan we have a really similar dish too (ozouni)! This dish is a tasting soup , with some tokk (rice cake) inside with maybe some seaweed or spring onions. It makes us warm from the inside and so is loved by everyone and people keep eating this as a tradition.
You can either buy or make these dishes, but it is mostly prepared by women of the family (thus they are really busy in this period). Also, there is an interesting fact that the 2/3 of the population all go and meet there goes and parents that mostly live out side of the city(Seoul), so there is a massive traffic jam on the high way ...!!!!! I am impressed of the high respect to elderly and the importance of family and continuing the tradition. However, I heard that some people just go to collect pocket money but ... haha( Children receive poker money after greeting the elders, grandparents, aunts etc.)
When visiting a family, it is a custom to give a new year present too. The common presents are snacks and dried persimmons packed in a nice present box raped in lovely rapping cloth ( gold cloth etc.). Although, there are surprising presents such as SPAM boxes or even socks !!!
When visiting a family, it is a custom to give a new year present too. The common presents are snacks and dried persimmons packed in a nice present box raped in lovely rapping cloth ( gold cloth etc.). Although, there are surprising presents such as SPAM boxes or even socks !!!
However, for us Japanese people, we have no celebration for the lunar year , thus today I'll introduce you to a sufficient Japanese restaurant in Korea (Seoul ) for a special day !!!
Close to Seoul express bus terminal, you will easily be able to find the Japanese restaurant called, "Marushin"!
Since I'm from Nagoya in Japan, Nagoya is famous for its "Unagi"- Hitsumabushi (Eel) !!!
And for my family and many others, eating an eel has been always on special occasions. People from other prefectures all know how famous Nagoya's Unagi- Hitsumabushi is, but for those who don't, Houraiken or Marushin is one of the most famous Unagi restaurants.
Thus today, I want to introduce you to the restaurant,
"Marushin"- a Japanese Unagi restaurant in Seoul !!!
@서울특별시 서초구 반포동 54-10
Directions: From 2,3 line Kyode station exit 11, go out and walk straight for several minutes.
Or from 3,7,9 line Kosoku Terminal (Express bus terminal) station exit 3, turn right to the yellow big road and it will be up on the small hill (I wouldn't recommend this way than the first one but ...)
Open: Daily11:00am- 15:00pm/ 17:00pm- 22:00pm, Weekends 11:00am- 22:00pm
Reservations : TEL 010-4717-3180
So now, maybe some of you might know but....
1. When you open the Oshitu(the small wooden pot that has a lid on it), you will see some unagi lying on the rice in one direction ! Here, you use the Shamoji (rice server/cutter) to divide the rice into 4 even pieces. From here, there you put in quarter of the Unagi and rice into the rice bowl and simply eat it (with nothing).
Best wishes for you all to have a lovely Soral (lunar new year) 〜!!!!
The atmosphere of the restaurant ... spacious and quite nice xxx
The menu ...
The manager was a pupil who studied at the Japan Nagoya Unagi restaurant "Marushin", thus, the taste here is what I can really call soul food !!! ACTUAL Japanese FOOD !! :D
So now, maybe some of you might know but....
I want to introduce you all the RIGHT way to eat Hitumabushi !- (rice with small cut Unagi on top)
1. When you open the Oshitu(the small wooden pot that has a lid on it), you will see some unagi lying on the rice in one direction ! Here, you use the Shamoji (rice server/cutter) to divide the rice into 4 even pieces. From here, there you put in quarter of the Unagi and rice into the rice bowl and simply eat it (with nothing).
2. After finishing your first rice bowl of simple unagi and rice, you will again put in quarter of the unagi and rice into your rice bowl, and enjoy it with the spices (spring onions, wasabi, dried seaweed).
3. For the third bowl of rice, you again put in quarter of the unagi and rice in the rice bowl and ... you add the spices as you did in 2. and then, you also pour some Dashi Ziru (Stock soup)from the teapot until it covers or nearly covers the rice. We call it Ochazuke when we pour soup on rice and eat it, and we usually do it at the end to make the sticky rice bowl clean (!?)< This might be a myth but, my grandma always puts some Green tea in the rice bowl and does this Ochazuke to make it clean ...
4. You will have the last quarter of unagi and rice in your Oshitu (pot). This is the best part ! You get to choose from the previous 3 ways you ate it, how you want to finish your last quarter of unagi. Most people like to finish it with the 3. way which was Ochazuke, pouring some soup and putting spices on. However, for me I find the soup kind of vanishes the real taste of the Unagi, thus I like to eat it in the 2. way, eating it simply with the spices.
Since I ordered the typical dish, Hitumabushi Teishoku(set meal) from the menu, besides the Unagi and rice (Hitsumabushi) ,there was Osuimono(simple dashi soup), Chawanmushi (tea cup steam), and Tsukemono (Pickled vegetables) thus plenty to make us full. However, on the menu there are other things such as Just Unagi, not the Unagi Don (unagi on rice) or Hitsumabushi (Small cut unagi on rice), or sushi etc. But personally I will recommend the Hitsumabushi Teishoku !!!
In Korea, it is common for people to eat Eel with kochujan (Korean red spicy paste) so my next challenge will be to try the Korean Eel !!!
Best wishes for you all to have a lovely Soral (lunar new year) 〜!!!!
＊By the way, this lunar year is the year of the animal... "Sheep"! There are cafes that sell sheep shaped cake too :)
Cool Asia !!!
セヘボンマニパドゥせヨ^^
あけましておめでとうございます第2弾！旧正月編です！
めでたいめでたい旧正月！なにを食べる⁇韓国でも、日本のお節料理のように親族親戚で集まり新年の挨拶と伝統料理(茶礼などをご先祖様へ作り、後で皆でそれ)を食べる風習があります。他にも年始の挨拶(手土産)も慣習のようです。お菓子はもちろん、国産韓牛や、spamスパムなどなどメジャーなものから少し意外な靴下プレゼント(一人一人に)もあるみたいです。それにしても、韓国の国民 3分の2が習わしに従って両親のいる故郷に帰り挨拶をする風習は年上への敬意を本当に大切にしていることが見られ素敵ですよね(お年玉目当ての人も多いようですが…笑)
めでたいめでたい旧正月！なにを食べる⁇韓国でも、日本のお節料理のように親族親戚で集まり新年の挨拶と伝統料理(茶礼などをご先祖様へ作り、後で皆でそれ)を食べる風習があります。他にも年始の挨拶(手土産)も慣習のようです。お菓子はもちろん、国産韓牛や、spamスパムなどなどメジャーなものから少し意外な靴下プレゼント(一人一人に)もあるみたいです。それにしても、韓国の国民 3分の2が習わしに従って両親のいる故郷に帰り挨拶をする風習は年上への敬意を本当に大切にしていることが見られ素敵ですよね(お年玉目当ての人も多いようですが…笑)
ここで一つだけ！お正月に絶対に食べるものの紹介…その名も『』-お雑煮！
ちなみに、ソルナル最初の今日に間に合うように昨晩の渋滞はかなり酷かったそうです！！
ちなみに、ソルナル最初の今日に間に合うように昨晩の渋滞はかなり酷かったそうです！！
…とは言っても日本では旧正月の風習がないですよね。なので、今日は韓国に来て特別な日に本格日本料理食べたーい！という人へ…美味しいうなぎのお店の紹介です！
丸心"まるしん
場所→地下鉄3,7,9号「高速ターミナル（コソクトミナル）」駅3番出口から黄色の大きな道に沿って歩いて右折。アパートの通り抜けは急な登りなどあり非推奨
住所→ソウル市瑞草区盤浦洞54-10（ソチョグバンポドン)
住所→ソウル市瑞草区盤浦洞54-10（ソチョグバンポドン)
営業時間→平日１１：００〜１５：００/１７：００〜２２：００、週末・祝日１１：００〜２２：００
日本語で予約は。。。TEL 010-4717-3180
名古屋生まれの私にとってうなぎ、ひつまぶしはお祝い事には絶対でした。名古屋で言ったら蓬莱軒が有名でよく行っていたのですが、マルシン(本店は名古屋市天白区、支店は中部セントレア空港や名古屋駅にもあります)も名古屋で有名なお店の一つです。
そのマルシンのお店で修行した李さんがここソウルにお店を開いています。ここの味は、まさに私たちの知る本場ソウル(故郷)フードなのです〜💕😊
では、ご存知の方も多いと思いますが、正しいひつまぶしの食べ方のご紹介❗️
まずおひつを開けるとご飯の上にうなぎが敷き詰められていますよね。これをしゃもじを使って4等分に分けます。そして、ここで4分の1をお茶碗につけまず一杯目はそのままの味わいます。1番シンプルな食べ方です！
二杯目はまた4分の1をお茶碗につけて、薬味(刻みネギ、わさび、のり)と共に味わいます。
三杯目はまた4分の1をお茶碗につけて、だし汁と薬味を加えてお茶漬け風に召し上がります。
最後に残った4分の1のご飯をお茶碗に装い、一から三杯目の中で一番気に入った食べ方で食べます。
ほとんどの人は三杯目のお茶碗で4杯目も頂くそうですが、私の場合お茶漬けが本当のうなぎの味を消してしまっている気がしてしまうので薬味と一緒に簡単に食べれる二杯目の食べ方で食べることが多いです。櫃まぶし定食では、うなぎの他にお漬物、お吸い物や茶碗蒸しもあるセットだったのでお腹いっぱい満足して頂くことができました。
ほとんどの人は三杯目のお茶碗で4杯目も頂くそうですが、私の場合お茶漬けが本当のうなぎの味を消してしまっている気がしてしまうので薬味と一緒に簡単に食べれる二杯目の食べ方で食べることが多いです。櫃まぶし定食では、うなぎの他にお漬物、お吸い物や茶碗蒸しもあるセットだったのでお腹いっぱい満足して頂くことができました。
他のメニューにはうなぎのみやお寿司などもありましたが、個人的には櫃まぶし定食がお勧めです。
韓国ではうなぎにコチュジャンをつけて食べる事が多いそうなので、今度は韓国コチュジャンうなぎにチャレンジしてみたいです〜😊！
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