{"id":27765,"date":"2017-11-19T02:00:41","date_gmt":"2017-11-18T17:00:41","guid":{"rendered":"https:\/\/voyapon.com\/fr\/?p=27765"},"modified":"2020-08-18T15:59:53","modified_gmt":"2020-08-18T06:59:53","slug":"aoba-yokocho-oden-shizuoka","status":"publish","type":"post","link":"https:\/\/voyapon.com\/fr\/aoba-yokocho-oden-shizuoka\/","title":{"rendered":"Aoba Yokocho, la rue des oden de Shizuoka"},"content":{"rendered":"

Au milieu des immeubles modernes du centre actif de Shizuoka, dans un recoin de la ville laborieuse, se cache une contre-all\u00e9e aux nombreuses lanternes rouges. Comme un voyage dans le temps<\/strong>, une plong\u00e9e dans le Japon de l’Apr\u00e8s-Guerre, celui des maisonnettes de t\u00f4le, des petits comptoirs et des rues sombres aux nombreux restaurants populaires.\u00a0 La rue Aoba Yokocho est sp\u00e9cialis\u00e9e dans les<\/strong> oden<\/em>, ces aliments vari\u00e9s et mijot\u00e9s dans un bouillon riche. Et cette d\u00e9clinaison locale, tr\u00e8s particuli\u00e8re et savoureuse, est c\u00e9l\u00e8bre dans le tout le Japon.<\/p>\n

\"Shizuoka,<\/p>\n

Les oden<\/em> de Shizuoka \u00e0 Aoba\u00a0 Yokocho<\/h2>\n

Ne pas h\u00e9siter \u00e0 rentrer dans l’all\u00e9e , parfois encombr\u00e9es de v\u00e9los, de parapluie et de f\u00fbts de bi\u00e8re vides. Plus de trente petits restaurants – souvent un simple comptoir et au mieux une dizaine de places – s’y trouvent. La lanterne est allum\u00e9e quand le lieu est ouvert, parfois d\u00e8s 15h et souvent jusque tard dans la nuit.<\/p>\n

Si les oden \u00e9taient avant servis directement dans la rue, depuis des chariots populaires de type yatai <\/em>– les anc\u00eatres des food-trucks<\/em> modernes, les cuisiniers et les clients sont rentr\u00e9s dans les petits restaurants depuis les ann\u00e9es 1960 et de nouvelles lois d’hygi\u00e8ne. La plupart des int\u00e9rieurs sont rest\u00e9s inchang\u00e9s depuis cette \u00e9poque, ce qui leur conf\u00e8re une vraie touche r\u00e9tro. Beaucoup de propri\u00e9taires-cuisiniers sont \u00e9galement les m\u00eames, avec des dizaines d’ann\u00e9es de souvenirs \u00e0 raconter.<\/p>\n

\"Shizuoka,

A Shizuoka, le bouillon est tr\u00e8s sombre !<\/p><\/div>\n

Les restaurants d’oden de Aoba Yokocho sont plut\u00f4t des petites izakaya <\/em>populaires<\/strong>, servant uniquement des oden. <\/em>La plupart des clients ne commandant qu’apr\u00e8s un premier verre, en prenant leur temps.<\/p>\n

Les oden<\/em> sont une nourriture c\u00e9l\u00e8bre du Japon – que l’on retrouve \u00e0 la caisse des combinis de tout l’archipel. Chaque r\u00e9gion a ses particularit\u00e9s. Le bouillon de ceux du Kanto est r\u00e9put\u00e9 plus sombre\u00a0 et plus fort, ce qui vient de la sauce soja et des diff\u00e9rentes viandes utilis\u00e9es.<\/p>\n

Et ceux de Shizuoka sont r\u00e9put\u00e9s \u00eatre encore plus sombre, et marin\u00e9s longuement. Ce qui explique une autre de leurs particularit\u00e9s : ils sont tous embroch\u00e9s sur un pique pour pouvoir les sortir et les observer facilement avant de choisir, le bouillon \u00e9tant trop opaque. Les autres sp\u00e9cificit\u00e9s locales se retrouvent dans\u00a0 l’assaisonnement ult\u00e9rieur, qui utilise de la moutarde et des copeaux de bonites s\u00e9ch\u00e9es.<\/p>\n

\"Shizuoka,

Deux oden<\/em> : \u0153uf dur et daikon<\/em>, le radis japonais, mijot\u00e9s.<\/p><\/div>\n

 <\/p>\n

Un repas de oden<\/em><\/h2>\n

Un des bons c\u00f4t\u00e9s des oden <\/em>est qu’il s’agit d’une nourriture populaire et abordable<\/strong>. Le mieux \u00e9tant de commander \u00e0 la suite plusieurs assortiments pour s’essayer aux diff\u00e9rentes saveurs. C’est aussi un plat id\u00e9al pour l’hiver, pour se r\u00e9chauffer.<\/p>\n

La vari\u00e9t\u00e9 locale par excellence, qui se retrouve aussi en amont dans le bouillon, est le b\u0153uf. Donc ne pas h\u00e9siter \u00e0 en commander pour commencer.<\/p>\n

\"Shizuoka,

Tofu, konnyaku<\/em> et b\u0153uf.<\/p><\/div>\n

Les autres ingr\u00e9dients sont communs \u00e0 toutes les r\u00e9gions, mais deviennent plus fonc\u00e9s \u00e0 Shizuoka, dans le bouillon sombre d’Aoba Yokocho. S’y croisent notamment des \u0153ufs durs savoureux, des pommes de terre (elles-aussi bouillis au pr\u00e9alable puis plong\u00e9es dans de l’eau glac\u00e9e pour \u00e9viter qu’elles ne se d\u00e9sagr\u00e8gent), du tofu, du daikon<\/em> et du konnyaku.<\/em><\/p>\n

Le daikon<\/em> est le long radis japonais, pr\u00e9par\u00e9 ici comme les pommes de terre, et le konnyaku<\/em> est cet ingr\u00e9dient courant dans la cuisine japonaise, une gel\u00e9e dure, translucide et fibreuse, qui est fabriqu\u00e9 \u00e0 partir d’une plante, le Konjac.<\/p>\n

\"Shizuoka,

L’entre d’Aoba Yokocho, la rue des oden<\/em> de Shizuoka.<\/p><\/div>\n

Il ne vous reste d\u00e9sormais plus qu’\u00e0 d\u00e9guster les oden, lors d’un prochain passage \u00e0 Shizuoka !<\/p>\n[cft format=0]\n","protected":false},"excerpt":{"rendered":"

Au milieu des immeubles modernes du centre actif de Shizuoka, dans un recoin de la ville laborieuse, se cache une…<\/p>\n","protected":false},"author":102,"featured_media":27776,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_editorskit_title_hidden":false,"_editorskit_reading_time":0,"_editorskit_is_block_options_detached":false,"_editorskit_block_options_position":"{}","footnotes":""},"categories":[474,206,18],"tags":[99,167,110,42,212],"class_list":{"0":"post-27765","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-chubu","8":"category-gastronomie","9":"category-tourisme","10":"tag-izakaya","11":"tag-budget","12":"tag-cuisine","13":"tag-shizuoka","14":"tag-specialites-locales"},"acf":[],"yoast_head":"\nAoba Yokocho, la rue des oden de Shizuoka<\/title>\n<meta name=\"description\" content=\"La rue Aoba Yokocho est sp\u00e9cialis\u00e9e dans les oden, ces aliments vari\u00e9s et mijot\u00e9s dans un bouillon riche. 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