My husband and I have booked a very last-minute trip to Tokyo, my first time. I've been reading the many, many great CH posts, but I'm left at a bit of a loss (and more than a little jealous).
Here's the catch: for medical reasons, I cannot have wheat (IgE-mediated allergy) or soy (migraines). Seriously.
Our hotel got us a reservation at Narisawa (Takazawa is on holiday and Ryugin is fully booked) and I have booked local guides for 2 days to help me hunt down the Tokyo delicacies I can eat, but I thought it could ask the CH experts for your advice.
Please note, I am a very adventurous and appreciative eater, and will pretty much each anything that won't kill me. High- or low-brow, doesn't matter.
I read through Shizuo Tsuji"s Japanese Cooking and came up with a very preliminary list of foods I can eat:
Konbu Dashi, probably the only broth I could have
Kara-age Agemono, if cornstarch or kuzu are used instead of flour. Marinades could be a problem though.
Shabu-shabu, if we are able to avoid tofu and wheat gluten cakes
Tsukemono, I love pickles of any kind and, odd as it may sound, often use umeboshi vinegar in place of shoyu. No nukamiso-zuke though.
Fruit, especially if there are any local ones coming into season
Satsuma-imo, are there still street vendors?
Onigiri, depending on the preparation
Shira-gayu, okayu--actually, I may *really* need to know where to get this if I end up eating something I shouldn't have :)
(I can have sushi and sashimi as well, but there are so many great recs already, I think I'm covered)
Thoughts? Any suggestions, regardless of location or price, will be greatly appreciated.
Thanks in advance,
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