Newly renovated and reopened, Dojo’s location makes it the perfect stop for NYU students on the hunt for convenient Japanese food. The interior décor, layout and menu have all been redone for a fresh new restaurant. Both the style and the ambiance reflect modern taste mixed with Japanese influences as opposed to the previous, more Americanized style. Songs by popular artists like Young the Giant, Of Monsters and Men, Band of Horses and Lana Del Rey can be heard while patrons dine.

Dojo’s lunch and dinner menus are very different, with the lunch menu offering bento boxes and the dinner menu offering fusion tapas-styled small plates. The entrance of the restaurant offers customers a full bar and a long table for large parties to sit at.

Photo by Tallie Gabriel

Dojo’s kale salad is a starter that can easily be shared between a few people. Though ordinary in appearance, Dojo’s homemade dressing gives this salad a unique touch.

Every dish is presented in a creative way, with the sashimi and tofu and eggplant being some of the more elaborate presentations. The sashimi is high-quality and there are enough pieces to share, while the fried tofu and eggplant come bathed in a broth that lends a distinctive flavor.

Photo by Tallie Gabriel

One of the restaurant’s standout dishes is the ebi tempura bun, a traditional steamed bun with battered and fried shrimp, miso soybeans and a homemade signature sauce. (Tip: order one for yourself because you definitely won’t want to share). Dojo also offers an intriguing take on fried chicken, serving the dish cold with thinly sliced onion and a light dressing.

Photo by Tallie Gabriel

The new Dojo is a unique Japanese-inspired experience, one that is convenient and affordable for NYU students.

Photo by Tallie Gabriel

Location: 14 W 4th St (bet Broadway and Mercer)
Hours of Operation: Mon-Fri: 11am to midnight

The post Dojo originally appeared on Spoon University. Please visit Spoon University to see more posts like this one.


Dojo - Recipes

NIPPONIA No. 41 June 15, 2007

Bon Appetit! Japanese Culture in the Kitchen

The split noren curtain at the entrance to the dojo specialty restaurant, Komagata Dojo. &ldquoDojo&rdquo is normally written with four hiragana letters, but odd numbers are lucky so the noren uses an alternative spelling that takes only three letters.

Dojo as they appear in Wakan Sansai Zue, an illustrated encyclopedia from the 18th century. The whiskers (each fish has 10) create a humorous expression.

Dojo, called &ldquoloach&rdquo in English, are a freshwater fish that like deep muddy pools where the water flows slowly. They are only about 12 cm in length. Their skin is slippery and their bodies are slim, reminding one of an eel. And with what could pass for whiskers, their &ldquofaces&rdquo have a humorous look, setting them apart from other fish.

Years ago in Japan, lots were caught in streams and flooded rice fields, but farm pesticides and rural development projects have caused the natural dojo population to plummet, and over the last few years dojo have all come from fish farms or overseas.

The Japanese have eaten dojo since ancient times, and around the 17th to 19th centuries it was the most commonly eaten fish among the working class. A number of dojo recipes were developed in those days, and are still used today at Komagata Dojo in Tokyo's Asakusa district.

The restaurant, founded in 1801, will give you an authentic old-Edo experience, perhaps more authentic than any of the other several dojo specialty eateries that still exist in Tokyo. Slide open the outside wooden door and you will find yourself in a pub right out of the Edo period (1603-1867) with old-fashioned furnishings, zabuton cushions, tatami mats and low tables. The menu features tasty dishes like dojo-jiru (cleaned dojo simmered whole, then placed in a miso soup) and Yanagawa-nabe (beaten egg poured over thinly sliced burdock root and dojo that have been slit and spread open). But if you want to taste dojo at its best, retaining its original shape, I would recommend dojo-nabe.

Almost as soon as you order dojo-nabe, a small hibachi grill is brought to your table, with the charcoal already red-hot. Next comes the dojo, pre-cooked and neatly arranged in broth in a shallow pan. The pan goes on the grill. A box for seasonings, filled with lots of sliced green onion, is placed where it is convenient for you, together with a broth in an earthenware teapot. You finish cooking the meal yourself&mdashtoss the green onion on top of the fish and wait for everything to simmer until done. That will not take long, because the fish has already been pre-cooked. When the broth begins boiling merrily it is time to eat. Add some shichimi-togarashi (a ground spice mix of cayenne pepper, five other spice seeds, and dried orange peel) or Japanese pepper to taste, and more broth from the teapot when needed.

The simmered dojo is soft and will practically melt in your mouth, so you end up not worrying about eating even the bones and head. Many river fish have a distinctive taste people may find slightly unpleasant, but not dojo when cooked like this. The taste is light and unassumingly delicious. Unagi (eel), with which dojo is sometimes compared, has a stronger taste that goes well with rice, while the light flavor of dojo goes best with saké. Connoisseurs drink saké with the dojo-nabe, then finish everything off with rice and dojo-jiru made with a sweet miso paste.

Near the restaurant door, outside, stands an ornamental stone with this poem written on it:

Mikoshi matsu ma no
Dojo-jiru
Susurikeri
While waiting for the portable
shrine to come,
We sip our dojo soup,
And enjoy the festival.

The poet, Kubota Mantaro (1889-1963), was brought up here in Asakusa, and made his name through plays and haiku depicting the feelings of people in working class neighborhoods. A great number of people carry mikoshi portable shrines during Asakusa Shrine's Sanja Festival in mid-May. It is the beginning of summer, when spawning dojo have soft bones and are at their best for the table.


Dojo - Recipes

NIPPONIA No. 41 June 15, 2007

Bon Appetit! Japanese Culture in the Kitchen

The split noren curtain at the entrance to the dojo specialty restaurant, Komagata Dojo. &ldquoDojo&rdquo is normally written with four hiragana letters, but odd numbers are lucky so the noren uses an alternative spelling that takes only three letters.

Dojo as they appear in Wakan Sansai Zue, an illustrated encyclopedia from the 18th century. The whiskers (each fish has 10) create a humorous expression.

Dojo, called &ldquoloach&rdquo in English, are a freshwater fish that like deep muddy pools where the water flows slowly. They are only about 12 cm in length. Their skin is slippery and their bodies are slim, reminding one of an eel. And with what could pass for whiskers, their &ldquofaces&rdquo have a humorous look, setting them apart from other fish.

Years ago in Japan, lots were caught in streams and flooded rice fields, but farm pesticides and rural development projects have caused the natural dojo population to plummet, and over the last few years dojo have all come from fish farms or overseas.

The Japanese have eaten dojo since ancient times, and around the 17th to 19th centuries it was the most commonly eaten fish among the working class. A number of dojo recipes were developed in those days, and are still used today at Komagata Dojo in Tokyo's Asakusa district.

The restaurant, founded in 1801, will give you an authentic old-Edo experience, perhaps more authentic than any of the other several dojo specialty eateries that still exist in Tokyo. Slide open the outside wooden door and you will find yourself in a pub right out of the Edo period (1603-1867) with old-fashioned furnishings, zabuton cushions, tatami mats and low tables. The menu features tasty dishes like dojo-jiru (cleaned dojo simmered whole, then placed in a miso soup) and Yanagawa-nabe (beaten egg poured over thinly sliced burdock root and dojo that have been slit and spread open). But if you want to taste dojo at its best, retaining its original shape, I would recommend dojo-nabe.

Almost as soon as you order dojo-nabe, a small hibachi grill is brought to your table, with the charcoal already red-hot. Next comes the dojo, pre-cooked and neatly arranged in broth in a shallow pan. The pan goes on the grill. A box for seasonings, filled with lots of sliced green onion, is placed where it is convenient for you, together with a broth in an earthenware teapot. You finish cooking the meal yourself&mdashtoss the green onion on top of the fish and wait for everything to simmer until done. That will not take long, because the fish has already been pre-cooked. When the broth begins boiling merrily it is time to eat. Add some shichimi-togarashi (a ground spice mix of cayenne pepper, five other spice seeds, and dried orange peel) or Japanese pepper to taste, and more broth from the teapot when needed.

The simmered dojo is soft and will practically melt in your mouth, so you end up not worrying about eating even the bones and head. Many river fish have a distinctive taste people may find slightly unpleasant, but not dojo when cooked like this. The taste is light and unassumingly delicious. Unagi (eel), with which dojo is sometimes compared, has a stronger taste that goes well with rice, while the light flavor of dojo goes best with saké. Connoisseurs drink saké with the dojo-nabe, then finish everything off with rice and dojo-jiru made with a sweet miso paste.

Near the restaurant door, outside, stands an ornamental stone with this poem written on it:

Mikoshi matsu ma no
Dojo-jiru
Susurikeri
While waiting for the portable
shrine to come,
We sip our dojo soup,
And enjoy the festival.

The poet, Kubota Mantaro (1889-1963), was brought up here in Asakusa, and made his name through plays and haiku depicting the feelings of people in working class neighborhoods. A great number of people carry mikoshi portable shrines during Asakusa Shrine's Sanja Festival in mid-May. It is the beginning of summer, when spawning dojo have soft bones and are at their best for the table.


Dojo - Recipes

NIPPONIA No. 41 June 15, 2007

Bon Appetit! Japanese Culture in the Kitchen

The split noren curtain at the entrance to the dojo specialty restaurant, Komagata Dojo. &ldquoDojo&rdquo is normally written with four hiragana letters, but odd numbers are lucky so the noren uses an alternative spelling that takes only three letters.

Dojo as they appear in Wakan Sansai Zue, an illustrated encyclopedia from the 18th century. The whiskers (each fish has 10) create a humorous expression.

Dojo, called &ldquoloach&rdquo in English, are a freshwater fish that like deep muddy pools where the water flows slowly. They are only about 12 cm in length. Their skin is slippery and their bodies are slim, reminding one of an eel. And with what could pass for whiskers, their &ldquofaces&rdquo have a humorous look, setting them apart from other fish.

Years ago in Japan, lots were caught in streams and flooded rice fields, but farm pesticides and rural development projects have caused the natural dojo population to plummet, and over the last few years dojo have all come from fish farms or overseas.

The Japanese have eaten dojo since ancient times, and around the 17th to 19th centuries it was the most commonly eaten fish among the working class. A number of dojo recipes were developed in those days, and are still used today at Komagata Dojo in Tokyo's Asakusa district.

The restaurant, founded in 1801, will give you an authentic old-Edo experience, perhaps more authentic than any of the other several dojo specialty eateries that still exist in Tokyo. Slide open the outside wooden door and you will find yourself in a pub right out of the Edo period (1603-1867) with old-fashioned furnishings, zabuton cushions, tatami mats and low tables. The menu features tasty dishes like dojo-jiru (cleaned dojo simmered whole, then placed in a miso soup) and Yanagawa-nabe (beaten egg poured over thinly sliced burdock root and dojo that have been slit and spread open). But if you want to taste dojo at its best, retaining its original shape, I would recommend dojo-nabe.

Almost as soon as you order dojo-nabe, a small hibachi grill is brought to your table, with the charcoal already red-hot. Next comes the dojo, pre-cooked and neatly arranged in broth in a shallow pan. The pan goes on the grill. A box for seasonings, filled with lots of sliced green onion, is placed where it is convenient for you, together with a broth in an earthenware teapot. You finish cooking the meal yourself&mdashtoss the green onion on top of the fish and wait for everything to simmer until done. That will not take long, because the fish has already been pre-cooked. When the broth begins boiling merrily it is time to eat. Add some shichimi-togarashi (a ground spice mix of cayenne pepper, five other spice seeds, and dried orange peel) or Japanese pepper to taste, and more broth from the teapot when needed.

The simmered dojo is soft and will practically melt in your mouth, so you end up not worrying about eating even the bones and head. Many river fish have a distinctive taste people may find slightly unpleasant, but not dojo when cooked like this. The taste is light and unassumingly delicious. Unagi (eel), with which dojo is sometimes compared, has a stronger taste that goes well with rice, while the light flavor of dojo goes best with saké. Connoisseurs drink saké with the dojo-nabe, then finish everything off with rice and dojo-jiru made with a sweet miso paste.

Near the restaurant door, outside, stands an ornamental stone with this poem written on it:

Mikoshi matsu ma no
Dojo-jiru
Susurikeri
While waiting for the portable
shrine to come,
We sip our dojo soup,
And enjoy the festival.

The poet, Kubota Mantaro (1889-1963), was brought up here in Asakusa, and made his name through plays and haiku depicting the feelings of people in working class neighborhoods. A great number of people carry mikoshi portable shrines during Asakusa Shrine's Sanja Festival in mid-May. It is the beginning of summer, when spawning dojo have soft bones and are at their best for the table.


Dojo - Recipes

NIPPONIA No. 41 June 15, 2007

Bon Appetit! Japanese Culture in the Kitchen

The split noren curtain at the entrance to the dojo specialty restaurant, Komagata Dojo. &ldquoDojo&rdquo is normally written with four hiragana letters, but odd numbers are lucky so the noren uses an alternative spelling that takes only three letters.

Dojo as they appear in Wakan Sansai Zue, an illustrated encyclopedia from the 18th century. The whiskers (each fish has 10) create a humorous expression.

Dojo, called &ldquoloach&rdquo in English, are a freshwater fish that like deep muddy pools where the water flows slowly. They are only about 12 cm in length. Their skin is slippery and their bodies are slim, reminding one of an eel. And with what could pass for whiskers, their &ldquofaces&rdquo have a humorous look, setting them apart from other fish.

Years ago in Japan, lots were caught in streams and flooded rice fields, but farm pesticides and rural development projects have caused the natural dojo population to plummet, and over the last few years dojo have all come from fish farms or overseas.

The Japanese have eaten dojo since ancient times, and around the 17th to 19th centuries it was the most commonly eaten fish among the working class. A number of dojo recipes were developed in those days, and are still used today at Komagata Dojo in Tokyo's Asakusa district.

The restaurant, founded in 1801, will give you an authentic old-Edo experience, perhaps more authentic than any of the other several dojo specialty eateries that still exist in Tokyo. Slide open the outside wooden door and you will find yourself in a pub right out of the Edo period (1603-1867) with old-fashioned furnishings, zabuton cushions, tatami mats and low tables. The menu features tasty dishes like dojo-jiru (cleaned dojo simmered whole, then placed in a miso soup) and Yanagawa-nabe (beaten egg poured over thinly sliced burdock root and dojo that have been slit and spread open). But if you want to taste dojo at its best, retaining its original shape, I would recommend dojo-nabe.

Almost as soon as you order dojo-nabe, a small hibachi grill is brought to your table, with the charcoal already red-hot. Next comes the dojo, pre-cooked and neatly arranged in broth in a shallow pan. The pan goes on the grill. A box for seasonings, filled with lots of sliced green onion, is placed where it is convenient for you, together with a broth in an earthenware teapot. You finish cooking the meal yourself&mdashtoss the green onion on top of the fish and wait for everything to simmer until done. That will not take long, because the fish has already been pre-cooked. When the broth begins boiling merrily it is time to eat. Add some shichimi-togarashi (a ground spice mix of cayenne pepper, five other spice seeds, and dried orange peel) or Japanese pepper to taste, and more broth from the teapot when needed.

The simmered dojo is soft and will practically melt in your mouth, so you end up not worrying about eating even the bones and head. Many river fish have a distinctive taste people may find slightly unpleasant, but not dojo when cooked like this. The taste is light and unassumingly delicious. Unagi (eel), with which dojo is sometimes compared, has a stronger taste that goes well with rice, while the light flavor of dojo goes best with saké. Connoisseurs drink saké with the dojo-nabe, then finish everything off with rice and dojo-jiru made with a sweet miso paste.

Near the restaurant door, outside, stands an ornamental stone with this poem written on it:

Mikoshi matsu ma no
Dojo-jiru
Susurikeri
While waiting for the portable
shrine to come,
We sip our dojo soup,
And enjoy the festival.

The poet, Kubota Mantaro (1889-1963), was brought up here in Asakusa, and made his name through plays and haiku depicting the feelings of people in working class neighborhoods. A great number of people carry mikoshi portable shrines during Asakusa Shrine's Sanja Festival in mid-May. It is the beginning of summer, when spawning dojo have soft bones and are at their best for the table.


Dojo - Recipes

NIPPONIA No. 41 June 15, 2007

Bon Appetit! Japanese Culture in the Kitchen

The split noren curtain at the entrance to the dojo specialty restaurant, Komagata Dojo. &ldquoDojo&rdquo is normally written with four hiragana letters, but odd numbers are lucky so the noren uses an alternative spelling that takes only three letters.

Dojo as they appear in Wakan Sansai Zue, an illustrated encyclopedia from the 18th century. The whiskers (each fish has 10) create a humorous expression.

Dojo, called &ldquoloach&rdquo in English, are a freshwater fish that like deep muddy pools where the water flows slowly. They are only about 12 cm in length. Their skin is slippery and their bodies are slim, reminding one of an eel. And with what could pass for whiskers, their &ldquofaces&rdquo have a humorous look, setting them apart from other fish.

Years ago in Japan, lots were caught in streams and flooded rice fields, but farm pesticides and rural development projects have caused the natural dojo population to plummet, and over the last few years dojo have all come from fish farms or overseas.

The Japanese have eaten dojo since ancient times, and around the 17th to 19th centuries it was the most commonly eaten fish among the working class. A number of dojo recipes were developed in those days, and are still used today at Komagata Dojo in Tokyo's Asakusa district.

The restaurant, founded in 1801, will give you an authentic old-Edo experience, perhaps more authentic than any of the other several dojo specialty eateries that still exist in Tokyo. Slide open the outside wooden door and you will find yourself in a pub right out of the Edo period (1603-1867) with old-fashioned furnishings, zabuton cushions, tatami mats and low tables. The menu features tasty dishes like dojo-jiru (cleaned dojo simmered whole, then placed in a miso soup) and Yanagawa-nabe (beaten egg poured over thinly sliced burdock root and dojo that have been slit and spread open). But if you want to taste dojo at its best, retaining its original shape, I would recommend dojo-nabe.

Almost as soon as you order dojo-nabe, a small hibachi grill is brought to your table, with the charcoal already red-hot. Next comes the dojo, pre-cooked and neatly arranged in broth in a shallow pan. The pan goes on the grill. A box for seasonings, filled with lots of sliced green onion, is placed where it is convenient for you, together with a broth in an earthenware teapot. You finish cooking the meal yourself&mdashtoss the green onion on top of the fish and wait for everything to simmer until done. That will not take long, because the fish has already been pre-cooked. When the broth begins boiling merrily it is time to eat. Add some shichimi-togarashi (a ground spice mix of cayenne pepper, five other spice seeds, and dried orange peel) or Japanese pepper to taste, and more broth from the teapot when needed.

The simmered dojo is soft and will practically melt in your mouth, so you end up not worrying about eating even the bones and head. Many river fish have a distinctive taste people may find slightly unpleasant, but not dojo when cooked like this. The taste is light and unassumingly delicious. Unagi (eel), with which dojo is sometimes compared, has a stronger taste that goes well with rice, while the light flavor of dojo goes best with saké. Connoisseurs drink saké with the dojo-nabe, then finish everything off with rice and dojo-jiru made with a sweet miso paste.

Near the restaurant door, outside, stands an ornamental stone with this poem written on it:

Mikoshi matsu ma no
Dojo-jiru
Susurikeri
While waiting for the portable
shrine to come,
We sip our dojo soup,
And enjoy the festival.

The poet, Kubota Mantaro (1889-1963), was brought up here in Asakusa, and made his name through plays and haiku depicting the feelings of people in working class neighborhoods. A great number of people carry mikoshi portable shrines during Asakusa Shrine's Sanja Festival in mid-May. It is the beginning of summer, when spawning dojo have soft bones and are at their best for the table.


Dojo - Recipes

NIPPONIA No. 41 June 15, 2007

Bon Appetit! Japanese Culture in the Kitchen

The split noren curtain at the entrance to the dojo specialty restaurant, Komagata Dojo. &ldquoDojo&rdquo is normally written with four hiragana letters, but odd numbers are lucky so the noren uses an alternative spelling that takes only three letters.

Dojo as they appear in Wakan Sansai Zue, an illustrated encyclopedia from the 18th century. The whiskers (each fish has 10) create a humorous expression.

Dojo, called &ldquoloach&rdquo in English, are a freshwater fish that like deep muddy pools where the water flows slowly. They are only about 12 cm in length. Their skin is slippery and their bodies are slim, reminding one of an eel. And with what could pass for whiskers, their &ldquofaces&rdquo have a humorous look, setting them apart from other fish.

Years ago in Japan, lots were caught in streams and flooded rice fields, but farm pesticides and rural development projects have caused the natural dojo population to plummet, and over the last few years dojo have all come from fish farms or overseas.

The Japanese have eaten dojo since ancient times, and around the 17th to 19th centuries it was the most commonly eaten fish among the working class. A number of dojo recipes were developed in those days, and are still used today at Komagata Dojo in Tokyo's Asakusa district.

The restaurant, founded in 1801, will give you an authentic old-Edo experience, perhaps more authentic than any of the other several dojo specialty eateries that still exist in Tokyo. Slide open the outside wooden door and you will find yourself in a pub right out of the Edo period (1603-1867) with old-fashioned furnishings, zabuton cushions, tatami mats and low tables. The menu features tasty dishes like dojo-jiru (cleaned dojo simmered whole, then placed in a miso soup) and Yanagawa-nabe (beaten egg poured over thinly sliced burdock root and dojo that have been slit and spread open). But if you want to taste dojo at its best, retaining its original shape, I would recommend dojo-nabe.

Almost as soon as you order dojo-nabe, a small hibachi grill is brought to your table, with the charcoal already red-hot. Next comes the dojo, pre-cooked and neatly arranged in broth in a shallow pan. The pan goes on the grill. A box for seasonings, filled with lots of sliced green onion, is placed where it is convenient for you, together with a broth in an earthenware teapot. You finish cooking the meal yourself&mdashtoss the green onion on top of the fish and wait for everything to simmer until done. That will not take long, because the fish has already been pre-cooked. When the broth begins boiling merrily it is time to eat. Add some shichimi-togarashi (a ground spice mix of cayenne pepper, five other spice seeds, and dried orange peel) or Japanese pepper to taste, and more broth from the teapot when needed.

The simmered dojo is soft and will practically melt in your mouth, so you end up not worrying about eating even the bones and head. Many river fish have a distinctive taste people may find slightly unpleasant, but not dojo when cooked like this. The taste is light and unassumingly delicious. Unagi (eel), with which dojo is sometimes compared, has a stronger taste that goes well with rice, while the light flavor of dojo goes best with saké. Connoisseurs drink saké with the dojo-nabe, then finish everything off with rice and dojo-jiru made with a sweet miso paste.

Near the restaurant door, outside, stands an ornamental stone with this poem written on it:

Mikoshi matsu ma no
Dojo-jiru
Susurikeri
While waiting for the portable
shrine to come,
We sip our dojo soup,
And enjoy the festival.

The poet, Kubota Mantaro (1889-1963), was brought up here in Asakusa, and made his name through plays and haiku depicting the feelings of people in working class neighborhoods. A great number of people carry mikoshi portable shrines during Asakusa Shrine's Sanja Festival in mid-May. It is the beginning of summer, when spawning dojo have soft bones and are at their best for the table.


Dojo - Recipes

NIPPONIA No. 41 June 15, 2007

Bon Appetit! Japanese Culture in the Kitchen

The split noren curtain at the entrance to the dojo specialty restaurant, Komagata Dojo. &ldquoDojo&rdquo is normally written with four hiragana letters, but odd numbers are lucky so the noren uses an alternative spelling that takes only three letters.

Dojo as they appear in Wakan Sansai Zue, an illustrated encyclopedia from the 18th century. The whiskers (each fish has 10) create a humorous expression.

Dojo, called &ldquoloach&rdquo in English, are a freshwater fish that like deep muddy pools where the water flows slowly. They are only about 12 cm in length. Their skin is slippery and their bodies are slim, reminding one of an eel. And with what could pass for whiskers, their &ldquofaces&rdquo have a humorous look, setting them apart from other fish.

Years ago in Japan, lots were caught in streams and flooded rice fields, but farm pesticides and rural development projects have caused the natural dojo population to plummet, and over the last few years dojo have all come from fish farms or overseas.

The Japanese have eaten dojo since ancient times, and around the 17th to 19th centuries it was the most commonly eaten fish among the working class. A number of dojo recipes were developed in those days, and are still used today at Komagata Dojo in Tokyo's Asakusa district.

The restaurant, founded in 1801, will give you an authentic old-Edo experience, perhaps more authentic than any of the other several dojo specialty eateries that still exist in Tokyo. Slide open the outside wooden door and you will find yourself in a pub right out of the Edo period (1603-1867) with old-fashioned furnishings, zabuton cushions, tatami mats and low tables. The menu features tasty dishes like dojo-jiru (cleaned dojo simmered whole, then placed in a miso soup) and Yanagawa-nabe (beaten egg poured over thinly sliced burdock root and dojo that have been slit and spread open). But if you want to taste dojo at its best, retaining its original shape, I would recommend dojo-nabe.

Almost as soon as you order dojo-nabe, a small hibachi grill is brought to your table, with the charcoal already red-hot. Next comes the dojo, pre-cooked and neatly arranged in broth in a shallow pan. The pan goes on the grill. A box for seasonings, filled with lots of sliced green onion, is placed where it is convenient for you, together with a broth in an earthenware teapot. You finish cooking the meal yourself&mdashtoss the green onion on top of the fish and wait for everything to simmer until done. That will not take long, because the fish has already been pre-cooked. When the broth begins boiling merrily it is time to eat. Add some shichimi-togarashi (a ground spice mix of cayenne pepper, five other spice seeds, and dried orange peel) or Japanese pepper to taste, and more broth from the teapot when needed.

The simmered dojo is soft and will practically melt in your mouth, so you end up not worrying about eating even the bones and head. Many river fish have a distinctive taste people may find slightly unpleasant, but not dojo when cooked like this. The taste is light and unassumingly delicious. Unagi (eel), with which dojo is sometimes compared, has a stronger taste that goes well with rice, while the light flavor of dojo goes best with saké. Connoisseurs drink saké with the dojo-nabe, then finish everything off with rice and dojo-jiru made with a sweet miso paste.

Near the restaurant door, outside, stands an ornamental stone with this poem written on it:

Mikoshi matsu ma no
Dojo-jiru
Susurikeri
While waiting for the portable
shrine to come,
We sip our dojo soup,
And enjoy the festival.

The poet, Kubota Mantaro (1889-1963), was brought up here in Asakusa, and made his name through plays and haiku depicting the feelings of people in working class neighborhoods. A great number of people carry mikoshi portable shrines during Asakusa Shrine's Sanja Festival in mid-May. It is the beginning of summer, when spawning dojo have soft bones and are at their best for the table.


Dojo - Recipes

NIPPONIA No. 41 June 15, 2007

Bon Appetit! Japanese Culture in the Kitchen

The split noren curtain at the entrance to the dojo specialty restaurant, Komagata Dojo. &ldquoDojo&rdquo is normally written with four hiragana letters, but odd numbers are lucky so the noren uses an alternative spelling that takes only three letters.

Dojo as they appear in Wakan Sansai Zue, an illustrated encyclopedia from the 18th century. The whiskers (each fish has 10) create a humorous expression.

Dojo, called &ldquoloach&rdquo in English, are a freshwater fish that like deep muddy pools where the water flows slowly. They are only about 12 cm in length. Their skin is slippery and their bodies are slim, reminding one of an eel. And with what could pass for whiskers, their &ldquofaces&rdquo have a humorous look, setting them apart from other fish.

Years ago in Japan, lots were caught in streams and flooded rice fields, but farm pesticides and rural development projects have caused the natural dojo population to plummet, and over the last few years dojo have all come from fish farms or overseas.

The Japanese have eaten dojo since ancient times, and around the 17th to 19th centuries it was the most commonly eaten fish among the working class. A number of dojo recipes were developed in those days, and are still used today at Komagata Dojo in Tokyo's Asakusa district.

The restaurant, founded in 1801, will give you an authentic old-Edo experience, perhaps more authentic than any of the other several dojo specialty eateries that still exist in Tokyo. Slide open the outside wooden door and you will find yourself in a pub right out of the Edo period (1603-1867) with old-fashioned furnishings, zabuton cushions, tatami mats and low tables. The menu features tasty dishes like dojo-jiru (cleaned dojo simmered whole, then placed in a miso soup) and Yanagawa-nabe (beaten egg poured over thinly sliced burdock root and dojo that have been slit and spread open). But if you want to taste dojo at its best, retaining its original shape, I would recommend dojo-nabe.

Almost as soon as you order dojo-nabe, a small hibachi grill is brought to your table, with the charcoal already red-hot. Next comes the dojo, pre-cooked and neatly arranged in broth in a shallow pan. The pan goes on the grill. A box for seasonings, filled with lots of sliced green onion, is placed where it is convenient for you, together with a broth in an earthenware teapot. You finish cooking the meal yourself&mdashtoss the green onion on top of the fish and wait for everything to simmer until done. That will not take long, because the fish has already been pre-cooked. When the broth begins boiling merrily it is time to eat. Add some shichimi-togarashi (a ground spice mix of cayenne pepper, five other spice seeds, and dried orange peel) or Japanese pepper to taste, and more broth from the teapot when needed.

The simmered dojo is soft and will practically melt in your mouth, so you end up not worrying about eating even the bones and head. Many river fish have a distinctive taste people may find slightly unpleasant, but not dojo when cooked like this. The taste is light and unassumingly delicious. Unagi (eel), with which dojo is sometimes compared, has a stronger taste that goes well with rice, while the light flavor of dojo goes best with saké. Connoisseurs drink saké with the dojo-nabe, then finish everything off with rice and dojo-jiru made with a sweet miso paste.

Near the restaurant door, outside, stands an ornamental stone with this poem written on it:

Mikoshi matsu ma no
Dojo-jiru
Susurikeri
While waiting for the portable
shrine to come,
We sip our dojo soup,
And enjoy the festival.

The poet, Kubota Mantaro (1889-1963), was brought up here in Asakusa, and made his name through plays and haiku depicting the feelings of people in working class neighborhoods. A great number of people carry mikoshi portable shrines during Asakusa Shrine's Sanja Festival in mid-May. It is the beginning of summer, when spawning dojo have soft bones and are at their best for the table.


Dojo - Recipes

NIPPONIA No. 41 June 15, 2007

Bon Appetit! Japanese Culture in the Kitchen

The split noren curtain at the entrance to the dojo specialty restaurant, Komagata Dojo. &ldquoDojo&rdquo is normally written with four hiragana letters, but odd numbers are lucky so the noren uses an alternative spelling that takes only three letters.

Dojo as they appear in Wakan Sansai Zue, an illustrated encyclopedia from the 18th century. The whiskers (each fish has 10) create a humorous expression.

Dojo, called &ldquoloach&rdquo in English, are a freshwater fish that like deep muddy pools where the water flows slowly. They are only about 12 cm in length. Their skin is slippery and their bodies are slim, reminding one of an eel. And with what could pass for whiskers, their &ldquofaces&rdquo have a humorous look, setting them apart from other fish.

Years ago in Japan, lots were caught in streams and flooded rice fields, but farm pesticides and rural development projects have caused the natural dojo population to plummet, and over the last few years dojo have all come from fish farms or overseas.

The Japanese have eaten dojo since ancient times, and around the 17th to 19th centuries it was the most commonly eaten fish among the working class. A number of dojo recipes were developed in those days, and are still used today at Komagata Dojo in Tokyo's Asakusa district.

The restaurant, founded in 1801, will give you an authentic old-Edo experience, perhaps more authentic than any of the other several dojo specialty eateries that still exist in Tokyo. Slide open the outside wooden door and you will find yourself in a pub right out of the Edo period (1603-1867) with old-fashioned furnishings, zabuton cushions, tatami mats and low tables. The menu features tasty dishes like dojo-jiru (cleaned dojo simmered whole, then placed in a miso soup) and Yanagawa-nabe (beaten egg poured over thinly sliced burdock root and dojo that have been slit and spread open). But if you want to taste dojo at its best, retaining its original shape, I would recommend dojo-nabe.

Almost as soon as you order dojo-nabe, a small hibachi grill is brought to your table, with the charcoal already red-hot. Next comes the dojo, pre-cooked and neatly arranged in broth in a shallow pan. The pan goes on the grill. A box for seasonings, filled with lots of sliced green onion, is placed where it is convenient for you, together with a broth in an earthenware teapot. You finish cooking the meal yourself&mdashtoss the green onion on top of the fish and wait for everything to simmer until done. That will not take long, because the fish has already been pre-cooked. When the broth begins boiling merrily it is time to eat. Add some shichimi-togarashi (a ground spice mix of cayenne pepper, five other spice seeds, and dried orange peel) or Japanese pepper to taste, and more broth from the teapot when needed.

The simmered dojo is soft and will practically melt in your mouth, so you end up not worrying about eating even the bones and head. Many river fish have a distinctive taste people may find slightly unpleasant, but not dojo when cooked like this. The taste is light and unassumingly delicious. Unagi (eel), with which dojo is sometimes compared, has a stronger taste that goes well with rice, while the light flavor of dojo goes best with saké. Connoisseurs drink saké with the dojo-nabe, then finish everything off with rice and dojo-jiru made with a sweet miso paste.

Near the restaurant door, outside, stands an ornamental stone with this poem written on it:

Mikoshi matsu ma no
Dojo-jiru
Susurikeri
While waiting for the portable
shrine to come,
We sip our dojo soup,
And enjoy the festival.

The poet, Kubota Mantaro (1889-1963), was brought up here in Asakusa, and made his name through plays and haiku depicting the feelings of people in working class neighborhoods. A great number of people carry mikoshi portable shrines during Asakusa Shrine's Sanja Festival in mid-May. It is the beginning of summer, when spawning dojo have soft bones and are at their best for the table.


Dojo - Recipes

NIPPONIA No. 41 June 15, 2007

Bon Appetit! Japanese Culture in the Kitchen

The split noren curtain at the entrance to the dojo specialty restaurant, Komagata Dojo. &ldquoDojo&rdquo is normally written with four hiragana letters, but odd numbers are lucky so the noren uses an alternative spelling that takes only three letters.

Dojo as they appear in Wakan Sansai Zue, an illustrated encyclopedia from the 18th century. The whiskers (each fish has 10) create a humorous expression.

Dojo, called &ldquoloach&rdquo in English, are a freshwater fish that like deep muddy pools where the water flows slowly. They are only about 12 cm in length. Their skin is slippery and their bodies are slim, reminding one of an eel. And with what could pass for whiskers, their &ldquofaces&rdquo have a humorous look, setting them apart from other fish.

Years ago in Japan, lots were caught in streams and flooded rice fields, but farm pesticides and rural development projects have caused the natural dojo population to plummet, and over the last few years dojo have all come from fish farms or overseas.

The Japanese have eaten dojo since ancient times, and around the 17th to 19th centuries it was the most commonly eaten fish among the working class. A number of dojo recipes were developed in those days, and are still used today at Komagata Dojo in Tokyo's Asakusa district.

The restaurant, founded in 1801, will give you an authentic old-Edo experience, perhaps more authentic than any of the other several dojo specialty eateries that still exist in Tokyo. Slide open the outside wooden door and you will find yourself in a pub right out of the Edo period (1603-1867) with old-fashioned furnishings, zabuton cushions, tatami mats and low tables. The menu features tasty dishes like dojo-jiru (cleaned dojo simmered whole, then placed in a miso soup) and Yanagawa-nabe (beaten egg poured over thinly sliced burdock root and dojo that have been slit and spread open). But if you want to taste dojo at its best, retaining its original shape, I would recommend dojo-nabe.

Almost as soon as you order dojo-nabe, a small hibachi grill is brought to your table, with the charcoal already red-hot. Next comes the dojo, pre-cooked and neatly arranged in broth in a shallow pan. The pan goes on the grill. A box for seasonings, filled with lots of sliced green onion, is placed where it is convenient for you, together with a broth in an earthenware teapot. You finish cooking the meal yourself&mdashtoss the green onion on top of the fish and wait for everything to simmer until done. That will not take long, because the fish has already been pre-cooked. When the broth begins boiling merrily it is time to eat. Add some shichimi-togarashi (a ground spice mix of cayenne pepper, five other spice seeds, and dried orange peel) or Japanese pepper to taste, and more broth from the teapot when needed.

The simmered dojo is soft and will practically melt in your mouth, so you end up not worrying about eating even the bones and head. Many river fish have a distinctive taste people may find slightly unpleasant, but not dojo when cooked like this. The taste is light and unassumingly delicious. Unagi (eel), with which dojo is sometimes compared, has a stronger taste that goes well with rice, while the light flavor of dojo goes best with saké. Connoisseurs drink saké with the dojo-nabe, then finish everything off with rice and dojo-jiru made with a sweet miso paste.

Near the restaurant door, outside, stands an ornamental stone with this poem written on it:

Mikoshi matsu ma no
Dojo-jiru
Susurikeri
While waiting for the portable
shrine to come,
We sip our dojo soup,
And enjoy the festival.

The poet, Kubota Mantaro (1889-1963), was brought up here in Asakusa, and made his name through plays and haiku depicting the feelings of people in working class neighborhoods. A great number of people carry mikoshi portable shrines during Asakusa Shrine's Sanja Festival in mid-May. It is the beginning of summer, when spawning dojo have soft bones and are at their best for the table.


Watch the video: Малыш считает игрушки. Лучшие песенки для детей. Новый сборник. Super JoJo (September 2021).