'age Toro' Deep-fried Grated Yam, A Tasty Treat For All Ages

'Age toro' deep-fried grated yam, a tasty treat for all ages

"Tororo" (grated yam) restaurant Chojiya, standing on the former site of Mariko-juku--one of the many stations of the old Tokaido route--has a rich history that its owner intends to carry on.

Kaoru Shibayama, the 64-year-old proprietor, invited people who helped him rethatch the restaurant's emblematic roof to a party there on May 19.

'power Food' Of Old, Deceptively Moreish 'tororo' Grated Yam Soup

'Power food' of old, deceptively moreish 'tororo' grated yam soup

Chojiya is a restaurant specializing in "tororo" (grated yam) dishes located in Shizuoka city's Suruga Ward, an area that retains the feel of Mariko-juku, one of the many stations of the old Tokaido route.

The establishment replaced its symbolic thatched roof this spring and continues to attract many visitors from Japan and abroad, yet Kaoru Shibayama, the 64-year-old proprietor, says, "Our business had hit rock bottom at one point."

Time-honored 'tororo' Grated Yam, Fried With 'jinenjo' Jam

Time-honored 'tororo' grated yam, fried with 'jinenjo' jam

Inside a thatch-roofed house on the former site of Mariko-juku, one of the many stations of the old Tokaido route, is Chojiya, a restaurant specializing in "tororo" (grated yam) dishes, located about five kilometers southwest of Shizuoka Station.

Although Chojiya, which is said to have been established as the Sengoku period (Age of warring states) was drawing to a close, the building used today is an old traditional-style house that was relocated from nearby in 1970 by the late 12th-generation proprietor, Nobuo Shibayama.

Roots Revival As Grated Radish Art Contest Returns

Roots revival as grated radish art contest returnsRadishes have plummeted in popularity in recent years, so farmers here aimed for the root of the problem by holding a “daikon oroshi” (grated radish) artwork competition.
But while sales may have dipped, dinner plates displaying decorations of animals and other shapes formed with grated radish are popular on the Internet and social networking sites.

Grated, Simmered Turnip Evokes Subtle Touch Of Spring

Grated, simmered turnip evokes subtle touch of spring“Kabura-ni” is like a small snowy world in a bowl with a hint of an approaching springtime.
Kabura-ni (literally cooked turnip), uses grated turnip and wasabi to resemble snow and green shoots, respectively. Kimio Tomura, owner of a Kyoto-cuisine restaurant, says the dish that looks so simple is surprisingly rich in flavor and embodies “the power of in-season ingredients.” The wintry air makes the turnip sweeter.

Yellowtail And Lotus Root Cooked With Grated Radish

Yellowtail and lotus root cooked with grated radish“Buri,” or yellowtail, is a seasonal favorite in the colder months when the meat has a higher fat content. It goes well with daikon radish, grated to resemble “mizore,” sleet, dressing. Deep-frying the ingredients before simmering may seem like an unnecessary additional step, but it will reduce the time for the flavor to settle in. “This winter, fishermen had a good catch so you can buy wild yellowtail at a reasonable price,” says Japanese cuisine expert Tatsuo Saito. Serves two.