Yume-Kyobashi Castle Road, just south of Hikone-jo, is a charming imitation of a bustling Edo-period merchant area. The only downside is that cars are still allowed on the road.
Sugidama (cedar balls) are hung outside the front entrance to sake breweries immediately after the first sake of the year has been pressed. At this point, the leaves are still green. Over the next several months, the green needles fade to brown and the sake has aged enough to be ready for drinking.
At the end of Yume-Kyobashi, turn left to reach Yonban-cho. 100 m on the left is Monzen-ya, a soba place. Look for the white noren curtain with black lettering in the doorway.
Cold soba for Y870. Mix the wasabi and mound of ginger and green onion in the empty bowl. Add the sauce from the small jar provided. Dip the noodles in the mixture and slurp away.
Hot soba for Y880. This is torero soba or grated yam with soba. My husband thought the grated yam would be shredded cooked yam. He was surprised that it was a pasty mix and tasted like poi. He did not like it.
On the way back to the train station, we found a shop selling mochi wrapped in leaves. These were delicious and took the poi aftertaste away.
2014 05 16
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