神社への参拝と年越しそば Visiting shrines and New Year's Eve soba

初詣は日本人である私たちにとってはとても大切なもの。

我が家の近くには日本3大神宮の１つである熱田神宮がある。

毎年、数万人が訪れる熱田神宮。私たちは混雑を避けるために以前から初詣は年末に行うようになっていた。だから、今年が特別というわけではなく、例年通り、年末に参拝した。

2020年は本当に色々なことがあった一年だった。

家族や友人たちが一年健康に過ごせたことの感謝と、
新しい年もみんなが健康に過ごすことができるよう願ってきた。

参拝中、私は涙が流れそうになった。今年はコロナえの影響で苦しい一年となった人々がたくさんいる、そう思ったからだ。だから、私は新しい一年が世界中の人々にとって希望に満ち溢れたものになることを願った。

写真は熱田神宮に生息している鶏だ。知り合いいわく、名古屋コーチンらしい。

Hatsumode is one of the most important events for Japanese people.

There is the famous Atsuta Shrine near my house.

Tens of thousands of people visit there every year.

We go there before the New Year to avoid the crowds.

A lot has really happened in 2020.

I thanked God for my family and close friends for a healthy year.

I also prayed for everyone to have a healthy new year.

When I was praying to God, I was almost in tears.

As I prayed to God, I almost cried because I thought about the feelings of those who lost their families and friends in COVID-19.

I prayed that the new year would be full of hope for people all over the world.

The photo is of a chicken that lives at Atsuta Shrine.

参拝を済ませた私たちは、年越しそばを食べるためにおそば屋さんへ。

初詣同様、大晦日よりちょっと早めの年越しそばだ。

このお店は熱田新宮のすぐ近くにあり、手打ちそばやてんぷらなど、どれもとてもおいしい。

開店時間は11時だというのに、もうすでにお店の前には人が並んでいた。

私たちも列に並び、11時開店ちょうどにお店に入ることができた。

ランチメニューは４つ。ここでは私が食べたとろろ＆そばセットをご紹介しよう。

まず、最初に紹介するのはとろろご飯。写真はとろろご飯だ。

After visiting the shrine, we had lunch at a soba restaurant.

Normally, New Year's Eve is the time for eating New Year's Eve soba, but this year we decided to have it a little earlier.

This restaurant is located right next to the Atsuta Shingu shrine and the soba is very good.

Even though the restaurant opened at 11:00, there were already people lined up in front of the restaurant.

We joined the line and were able to enter the restaurant just as it opened at 11:00.

There were four menus for lunch.

Here is the menu I ordered.

The photo shows the rice with grated yam.

Tororo is a paste made from grated yam.

It is a very nutritious meal.

This grated yam is poured over hot rice and eaten.

Nori seaweed is also placed on top of the grated yam.

The grated yam has dashi (soup stock) added to it and is very tasty.

次の写真はお豆腐だ。このお店オリジナルの手作り豆腐はとても甘みがありなめらかな舌触りが印象的だった。

The next picture is of tofu.

The homemade tofu was very sweet and smooth, just like pudding.

そして、いよいよ、本命のおそば！

ここのお店のおそばは手打ちそばで、触感もしっかりしていて、そばの香りも感じられてとてもおいしい☆寒い冬にはあったかいそばが最高だ。

This is a picture of soba.
Since it was winter, I decided to have hot soba.
The handmade soba is glutinous, and you can feel the aroma of soba.

最後にそばゆをいただきました。

Whenever you eat soba, there is something called soba-yu.
I didn't understand it at first, but since my husband is from Nagano Prefecture, which is famous for soba, he taught me a lot about it.

Soba has a lot of buckwheat flour around it.
When you boil it, it melts into the water.
The water used to boil the buckwheat has a thick consistency.
Nagano Prefecture was not an area where food was abundant.
That is why they decided to drink the water after boiling soba together with the soba sauce.
This way of eating can be considered traditional wisdom.

ほかにも、おいしそうな日本酒が飾ってあり、今度、飲みにいってみたいお店の１つだ。

There were also other delicious looking sake on display.

ship infomation

手打ちそば天ぷら 那央人

https://tabelog.com/aichi/A2301/A230112/23054974/