Chokotto Kyoto ni Sundemita (ちょこっと京都に住んでみた。)

What did you say, Mum? Kyoto?

Me?

No, no, no.

It's true I quit my job.

Well, I am kinda free.

Okay, I'm just gonna drop by to see uncle.

It should be around here.

Excuse me. - Yes?

Where is Dokisaka town? - Dokisaka? Where would it be...

Here.

Oh, it's Kawarakezaka.

You just need to go down the hill and enter from there.

Thanks. - No problem.

Kawarakezaka? I can't read this.

Red car...

It's here.

Out of service?

Good afternoon!

Uncle?

It's not locked.

Day 1

Uncle? Are you in?

I'm coming in.

Uncle, are you in?

Oh my, you really came?

It's been a while.

Um, Mum told me... - Oh, I'm fine.

Your Mum's exaggerating to make you come from Tokyo.

She said your hand's injured.

Only my little finger.

I can still go about my daily routine. I told Ecchan it's fine.

Mum's jumping to conclusion then...

This is amazing.

Hey

Stop wandering, come in.

Come on in.

Okay, I'm coming in.

Looks like a cat.

Is it old?

Why only one?

Can I open this? - Yeah.

Ah!

What's this?

Ninja mansion?

Hey, mind your head when you climb up.

Okay~

Hey, can you come for a while?

What is it? - I need you to do some shopping.

Shopping? - Yes, come down.

Okay.

I've marked them on the map for you.

Here, here, here, here and HERE!

How many shops are there? Why so many?

You can't buy vegetables at a fishmonger right?

Okay, off you go.

I need to change into my pants first!

Oh, the bag, the bag. Don't forget it.

Put this in front of the bicycle.

I could've settled this at the supermarket.

It's been a while since I rode a bicycle.

The last time I came to Kyoto was during the school trip.

Good afternoon.

Good afternoon. Welcome.

Kamata Eel? - Yes.

Wow!

I've come to buy eel. - Oh, thanks.

You grill and sell them right here? - Yes, right here.

Um, I'm not sure how to buy this.

The price depends on the size. But they're all almost the same.

The price is different depending on size? - Yes. By weight.

By weight?

We'll weigh them. Mum, go ahead.

Good afternoon. - Good afternoon.

There are only 2 of us, how much should I buy?

For two people, around this size...

2800 yen for these two pieces.

The smaller one here is 2690 yen.

Um, then I'll take the first one. - Yes, 2800 yen.

Yes. - How many slices do you want me to cut?

How many? - Yes, like half or 4 slices?

Um...

If it's for two people, then I'll cut into 4 slices.

Then you can slice them up again at home as you wish.

I see. Okay, sure.

They're shaped like food stalls.

Looks delicious.

It's my first time buying here.

What's this?

It's called Yawata maki.

Yawata maki? - Yes.

We stuff gonbo (root vegetable) in the middle.

Standard name is gobo, but it is slightly different in Kyoto (gonbo).

Gonbo? - Yes.

Gonbo?

Gonbo, yes... um... - Oh, gobo? I see!

It's my first time seeing this.

I see.

Would you recommend it?

I grilled these myself.

Oh, then I'll take one please. - Sure.

Shall I cut it for you? - Yes.

Looks tasty.

Kansai style...

Kanto and Kansai grilling styles are different?

Yes, they're different. - How?

Kanto style is to grill after steaming.

Kansai style is to grill directly without steaming.

I see! Is the texture different?

Yes, they're totally different.

This wrapping paper is cute.

Been using it all this while?

Yes, we never changed it.

We've been using wrapping paper for 50 years. The shop itself is 100 years...

100 years?

Yes, I'm the 4th generation. - 4th generation?

Yes, we've been using this sauce for almost 100 years.

This business began more than 100 years ago.

It remains unchanged for over 100 years.

34 million yen for both.

Oh sorry, it's 3400 yen.

Sorry.

Kansai folks are natural airheads.

Here, 40 million yen. - Okay, 40 million yen accepted.

So, here's your change of 6 million yen.

Thanks.

Thank you.

It smells so good~

That's huge.

How do you use this?

Excuse me. - Welcome.

I want the fried tofu (abura-age). - Yes.

Oh, 'oage'. Okay.

It's called 'oage'? - Yes.

We call it 'oage-san' in Kyoto.

'Oage-san'? - Yes.

Is this the original size?

Well, initially the size is smaller

but it becomes bigger as the time goes by.

It becomes bigger? - Yes.

It was established in Meiji 30 (1897). - Meiji 30?!

So the size might be smaller at that time.

It should be smaller. - I see.

We don't see 'oage-san' in this size in Tokyo.

How do you make this?

The tofu is cut and fried manually by hand.

By hand? - Yes.

But even in Kyoto, this method is diminishing among the shops.

Yes.

We use handmade method because it depends on the texture.

You adjust the way of cutting with each one.

What do you mean?

If it's soft, you cut it a little thicker.

If it's hard, you cut it a little thinner.

So you can sort them into similar firmness.

Machines can't do that.

You really put a lot of love into making them.

Yes, a lot of attention are put into it.

I didn't know.

So that's the difference between handmade and machine. - Yes.

Welcome.

Good afternoon. - Good afternoon.

Um, which one is shichimi (Japanese spice)?

Your first time here? - Yes.

Shichimi = Japanese spice mixture containing seven ingredients.

I prepare and sell them by combining all these ingredients in front.

You prepare them? - Yes.

For example, this one is called hemp seed.

They're crushed thoroughly so it won't get trapped in teeth.

Then, we add sesame and mix them in appropriately.

As for the amount of red pepper, they're sold according to these prices.

I see, they're written here.

The spoon size might be a bit confusing. 370 yen for 5 teaspoons.

Yes, so you put 5 cups, 8 cups, 14 cups...

In Kyoto, apart from udon and hot pot, we use it all year long.

I see, so it's not just for soup based food?

You can mix with miso soup or pickles.

Also for most tofu dishes like chilled tofu during summer and hot tofu during winter.

Just shake and eat.

So you use it a lot? - Yes.

Then, I'll go for the standard medium spicy.

Medium spicy then?

I have it here. This your first time?

Yes, my first time. - Then let's show you how it's done.

Is it okay? - Sure.

Oh, I'd like to have more sansho pepper.

Sure, so more sansho pepper and medium spicy.

Wait a moment.

Shichimi is mostly sold in readily packaged tubes in Tokyo so I don't know

what's inside. - Yes, you wouldn't know.

Actually, our shop mix everything.

Everything? - 8 spices.

8? 1, 2, 3, 4, 5, 6, 7, it's really 8!

My grandfather started adding the 8th ingredient, beefsteak plant (aojiso).

Other shops don't put put this. - Beefsteak plant?

Yes, we add it.

You add beefsteak plant as well? - Yes, we do here.

We add just a little bit.

To enhance the taste. - The scent changes.

I bought eel just now. - Oh, eel?

Then, you should put the sansho pepper. - Okay.