“
There are two ways to get to know a writer
Read his words
or
Go to his restaurant.
The person who writes
Most of them are people who live with their hearts
They are for good food
Paranoid as a literal
”
Junichiro Tanizaki said in the "Article Reader": "The taste of the so-called article is the same as the taste of art, the taste of food, and so on. When appreciating these tastes, learning and theory cannot help much. In fact, as long as there is something related to taste, there is no distinction between the wise and the foolish, the young and the old, the scholar, and the white ding; the same is true of the article, and most of the taste article still depends on its own feelings. ”
Similarly, whether you can glimpse the situation of Soseki's life in London from the ingenuity of Matsuei-tei's Western-style fried assorté depends on the reader's Huigen; in Kagurazaka's "Yutoku", imagine the Edo-style fishmonger group that Kyoka loves; in the Japanese restaurants related to Kyoka, the only surviving "Yutoku" of Kagurazaka is left; or go to Asakusa Arizona to eat the sixty-nine-year-old fried shrimp loved by The difficult Hefeng, and you can experience the transcendent soul of Hefeng in his later years.
The writer's tongue is a keen reflection of the present era, thirsty, roaring, chewing, and focusing on the present situation. If you can taste the era when Ginza fried chicken is still a high-class cuisine, you can understand the foreign style revealed in the Kawabata and Mishima texts. Greed, rudeness, rudeness, vanity, inability to detach from eroticism and the pursuit of incorruptibility, it is as if people are illusioning the true story behind the cooking.
Natsume Soseki & Matsukutei
Today's lunch: fish, meat rice, potatoes, pudding, pineapples, walnuts and mandarins.
At seven o'clock evening tea, the sisters all went out to measure the curtains of their new homes and other dimensions.
The weather was very sunny and it was rare to blow a wind.
"Diary of Meiji 34"
Natsume Soseki has a very important position in the history of Japanese literature, he became famous for "I Am a Cat", and then created a series of masterpieces such as "Young Master", "Grass Pillow", "Sanshiro" and so on, but in the end, the work "Light and Shade" was not completed and died, which became a major regret. Natsume's language style is novel and humorous, and the precise and subtle description of personal psychology has pioneered the customs of later private novels. There were many literati under his door, and Ryunosuke Wasagawa was also promoted by him.
Natsume Hashi has suffered from stomach problems for a long time, and his stomach acid is too much to adapt to Japanese cuisine. Mr. Iwayoshi Hoguchi, who was teaching home cooking at Kerber in Germany at the time, had a lot of research on Western cuisine, and his Western-style assorted fried cakes were well received by Natsume Soseki. Therefore, it was also launched as a signboard at Matsuei-tei, a Western restaurant founded by Iwayoshi. This dish has been passed down through generations and can still be eaten in Matsuei Pavilion.
Location: 2-8 Kanda Awajicho, Chiyoda-ku, Kyoto
Mori Ou Wai & Ren Tama-an
"It would be too early to go straight." I say.
"Do you want to stop by Lotus Jade and eat a bowl of soba noodles?" Gangda proposed.
I immediately agreed, and together I returned to Renyu-an, which was the most famous soba noodle shop in the area from Shimodani to Hongo at that time.
"Geese"
Morioka was one of the Japanese literary heroes of the same name as Natsume Soseki, and he was also a literary critic, translator, physician, and military doctor. His works "Maihime", "Abe Clan", "Takase Shiro", and "Yamanabe Doctor" have all left important footprints in the history of Japanese literature.
Mori Ouwai, who was the military medical director of the Army at the time, had many opportunities to dine at high-end restaurants, but he loved the humble traditional Japanese dish Lianyuan. RenYuan once appeared in the novel "Geese", and there are only eight appetizers in the store, each of which is simple and unpretentious, and even the decoration in the store is full of Meiji style. If you go to Renyu-an for a meal, you seem to be able to get closer to the great Japanese literary hero.
Address: Ueno, Taito-ku, Tokyo 2-8-7
Kuniko Mukoda & Kozuki
I'm at a small restaurant that I often go to
Ordered a hot pot with a water dish and whale skin, a bottle of beer
When you get home
A little sami walked past me
The Rose of Midnight
Kuniko Xiangtian is a Japanese playwright and novelist. She is known as the Daiwa nation's Zhang Ailing and one of taiwanese director Hou Hsiao-hsien's favorite writers. For the Japanese people, she is more common-style, loving life, travel and food. Kuniko Xiang's screenplay works include "Seven Grandsons", "The Kantaro Family in Terauchi", "Like Asura", "The Woman Next Door", etc. In 1980, she won the 83rd Naoki Award for her short stories "The Name of the Flower", "Otter", and "Kennel". The following year, Xiang Bangzi traveled to Taiwan to collect materials for his essays, and died at the age of 52 when he took Far Eastern Airlines Flight 103 from Taipei Songshan Airport to Kaohsiung International Airport.
Kuniko Xiang is good at cooking, and when she encounters a favorite dish, she will keep the taste in her mind and then return home to show it again. These dishes are presented in the book "Xiang tian kunzi: the joy of life", as the inspiration for xiang tian kunzi's cuisine, Huyue is also included, but as a secret base for xiang tian kunzi, she did not write the name of the store.
This restaurant called Huyue is like Xiang Tian's own kitchen, and she is extremely close to the owner and the hostess, as good as a family. And the food in the restaurant, her favorite is the muscles in the duck.
Address: 5-50-10 Jingu-mae, Shibuya-ku, Tokyo
Junichiro Tanizaki & Hamasaku
"It's already five o'clock, wife, do you want to go to Ginza after dinner and then go back?"
"Where is Ginza?"
"Hamasaku, I've been thinking about eating wolf-toothed eels lately."
The Diary of a Mad Old Man
Junichiro Tanizaki is a well-known Japanese novelist who was nominated for the Nobel Prize in Literature six times between 1958 and 1960 and 1964. His representative works include the novels "Chunqin Copy" and "Fine Snow", which are respected by the Japanese literary circles as classic aesthetic masters.
Yukio Mishima defines Junichiro Tanizaki's literature as "gastronomic literature". "The biggest feature of Mr. Tanizaki's novels is the description of deliciousness, like Chinese cuisine and French cuisine, full of ingenious conditioning techniques, and then drizzled with sauces that do not hesitate to spend a lot of time and work, cooking rare ingredients that are not served on weekdays, not only rich in nutrition, leading people into the ultimate nirvana of intoxication and trance, colleagues provide the joy and melancholy of life, vitality and decadence, but in the place of drunken roots, it does not threaten the common sense foundation of the big life." 」
In his masterpiece in his later years, "The Diary of a Mad Old Man", this restaurant called Hamasaku appeared. Junichiro Tanizaki, who has always been critical of food, has added this small Kansai restaurant to his works, and the dishes of this restaurant must have won his heart. Hamasaku's famous dish is boiled flounder with radish mud, which has been passed down for generations but still retains its original Showa flavor, making it a worth visiting place.
Address: 7-7-4 Ginza, Chuo-ku, Tokyo
Yasunari Kawabata & Ginza Candle
After the daughter knocked on the egg she had taken, she said "Okay" and turned around and left.
The wife glanced at it and said,
"I'm a little uncomfortable, I can't eat, you can eat."
The husband also looked blankly at the egg.
"Novel in the Palm"
Among Chinese readers, Yasunari Kawabata is a well-known Japanese writer. His "Snow Country" and "Izu's Dancing Girl" are widely circulated masterpieces, and in both works, food exists as important props. In real life, Kawabata loves Ginza candle food, and has visited with Yukio Mishima many times, and the walls behind the bar still have their signatures hanging on the wall behind the bar.
Ginza Candle was founded by Masayoshi Iwamoto and features a bamboo basket of fried chicken as its signature dish. Because the candle is near the Spring and Autumn Club of Literature and Art, it has also become a place where important writers, movie stars, and singers gather. If you want to go on a pilgrimage to the Japanese literary and artistic circles, the Ginza candle is naturally not to be missed.
Address: 7-3-6 Ginza, Chuo-ku, Tokyo, Ariga Photo Hall Building b1
Yukio Mishima & Suehara
Since starting fitness last fall
Every other day there will be a strong feeling of fasting.
This time, before heading to the restaurant
I would swallow while salivating
Think about the variety of dishes on the menu
until satisfied
"My Unprofessional Food"
Yukio Mishima was one of the masters of post-war Japanese literature and had a high reputation in the Japanese literary scene. Among Yukio Mishima's many works, he is best known for his 1956 book Kinkaku-ji Temple. In addition to Japan, Mishima's works also have high praise in the Western world, and some even call him "Hemingway of Japan", who has been nominated for the Nobel Prize in Literature three times, and is also the contemporary writer with the most foreign Chinese translations of works into English.
Yukio Mishima committed suicide in 1970, and the day before his suicide, he took the "Yuki-kai", which he led, to Suehara for the Last Supper. Suehara is a chicken restaurant that was one of the top few in the Tokyo Gourmet Rankings when it was founded. Suehara was also Mishima's father's favorite shop, and he also came here with his relatives two days before the "Yu no Kai" party.
On November 24, Mishima began eating at 6 p.m., drank beer, and returned home at 8 p.m. The little lady boss said to him, "Next time," Mishima immediately replied, "Huh?" And then he said, "Do you mean you want me to come back from that world?"
Address: 1st floor, Yayoi Building, 2-15-7 Shimbashi, Minato-ku, Tokyo
Klook produced | editor: crist
This article is reprinted from "whatever"
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