Ancient Power Bar: Yubeshi part 1

 

So, last January when I still held at hand lots of ripen yuzu fruits, I was searching for the way to store my harvest without using fridge. Oh-so-global-warming-approaches to save food in 2022 … It was difficult to encounter such non-fridge preservation of fresh produce unless sun-drying them completely. Yeah, drying fresh juice of yuzu fruits might be an option for manufacturers … maybe they can make yuzu powder from sour squeeze. I don’t have such nice equipment to perform the magic. I was becoming desperate ... Then, one night I vaguely watched tele. A travelogue by a comedian began. He went into a deep mountain of Yoshino area 吉野, Totsukawa Village 十津川村 of Nara Prefecture 奈良県. People of that community served him lots of local gourmet, like wild herbs, trout, gibier meats … They then gave him a slice of something. He asked, “What is it?” A lady replied with smile. “It’s Yubeshi, an ultimate preserved food. It’s traditional delicacy of our area. It is made of yuzu fruits.” Bingo.

Store-bought version of Yuzu vinegar

In that tele, the ladies of Yoshino explained there is a legend the food was brought from Kyoto 京都 some 900 years ago by samurai warriors of Heike Clan 平家. Between 1180 and 1185, Japan was in turmoil of civil war. Two big clans of samurai, Genji 源氏 and Heike, crushed for power grab of the nation. In the end, Heike clan was defeated completely. Many soldiers who fought for Heike escaped with their bare life and hid into deep mountains. Yoshino mountains were one of such chosen areas. According to the ladies in the tele, at that time mountain people who gave shelter for Heike survivors noticed the samurais wore formerly-gorgeous but now dirty and blood-stained armour without much provisions. Even though, they dangled few brown balls and bamboo-made water bottle from their waist. Villagers asked what these balls were. The warriors answered they were popular preserved food in fashionable Kyoto, made of yuzu fruits. The country people learned how to make it, and it became Yubeshi, or Yuubeshi. As they were suitable for soldiers to carry, they were like power-bar for athletes some 900 years ago. i.e. They are nutritious, and can be carried at room temperature. IDEAL!!!

Er, this is Yubeshi,
approx. USD 2 for about a dozen bite size.
 It’s not that we’ll make.
 For this one, please see below.

Thanks to electricity-eating method of google search, I could do research for the recipe of Yubeshi. You could do the same, but I have to warn you if you google “Yubeshi, recipe,” you probably found that for sweet rice cake with walnuts, or walnuts and sweet yuzu peels for yuzu fragrance (like here). They are lovely treat by themselves, but not Yubeshi as preserved food. We have to consume rice cake Yubeshi before it becomes hardened, maybe within 2 or 3 days. Yubeshi of Totsukawa can really be stored at room temperature for long, more than 6 months. Another difference between regular Yubeshi and power bar version is their commercial availability. Sweet rice cake Yubeshi can easily be found in supermarkets, like the photo above. They cost 1000 or so yen for large 9 Yubeshi cakes (for online shopping, please check here). For warrior Yubeshi, its price is 1000 or so yen for 1 Yubeshi, i.e. VEEEEERY EXPENSIVE. After checking the recipe you’ll know why it is such a gourmet delicacy … (Hmmmmm … I’ve heard similar food is found in Taiwan, but they sell them at more reasonable price …) Nonperishable Yubeshi is not difficult to make, but it takes time to complete cooking. That’s why I report you my adventure of Yubeshi at the end of March, after harvesting them in January. This week, let’s start from mise en place to make power bar Yubeshi.

First, wash ripen yuzu fruits, then cut the head of them to hollow out the fresh. Please be very careful not to break the peel of yuzu, and better to remove remaining membrane as much as possible. Don’t forget cleaning up inside the cut head as well.

The removed segments can be cooked for jam. Strip off the piths and seeds as much as possible, and stew them with sugar. I add sugar of 60% weight of the segments. The fruits have lots of pectin. Simply stewing the segments with sugar is enough to make yuzu jam. The skin of segments is somehow melted away in jam. You don’t have to fuss about them before cooking.

The Yuzu seeds can be used to make a natural skin lotion. The way to make it is simple. Put seeds (please do not wash them) in a jar and add distilled alcohol whose content is at least 35%. Rough amount of alcohol is max 10 times of the volume (NOT weight!) of seeds. Leave them as such for at least 10 days in a cool + dark place. When the liquid becomes slightly thick, it’s ready for use. It won’t make radical difference on your skin in a day or two. But my experience says using this for 6 more months as body lotion turns the skin smooth. Actually, yuzu seeds have the highest rate of pectin for their content, more than segments or peels. In addition, the lotion’s viscosity helps the potion to remain on the skin longer. So, the yuzu lotion can a powerful moisturizer, you see?

Magic fruits!

For about 10 yuzu fruits, other ingredients for Yubeshi are

• Miso paste: of whatever of your choice. 250-500g, depends on your taste. Do you remember miso is salty (my post last week)? More miso means saltier Yubeshi.
• Sugar: half or less amount of miso. The choice for the kinds of sugar is totally up to your taste. Using brown sugar, the taste of Yubeshi becomes earthier, but flavor of citrus could be overwhelmed.
• Flour of your choice: wheat or rice, or even soy or almond. You can skip it if you like. I add them in order to retain some carb in the protein-heavy power bar. The amount of flour is the same as the sugar.
• Sake: this is must if you use flour. For 500g of miso, 200cc of sake is a benchmark.
• Mirin: it also is for flour. 500g of miso and 100cc of Mirin would do.
• Sesame seeds: Lots of it, maybe 100cc or more for 10 yuzu fruits. White seeds could give straighter sesame flavor to Yubeshi than black one.
• Walnuts: Chopped for the same amount of sesame. So, for 100cc of sesame, I use 100cc of shopped walnuts.
• Other ingredients could be chopped peanuts. You can replace walnuts with peanuts, or use both.

From these components, don’t you think it will be a powerful power bar? Next week I tell you how to cook them. Please stay tuned!

I used fine rice flour called
Joshinko 上新粉 for my Yubeshi.

If you find a problem in the greenery of north-half of Yokohama, please make a contact with

Office for the Park Greeneries in the North
北部公園緑地事務所
Yokohama Municipal Government Creative Environment Policy Bureau
横浜市環境創造局
Phone: 045-311-2016 

FAX: 045-316-8420

Harvest Time: how to eat Yuzu fruits

 

Last October, I posted my adventure with Yuzu tree in our family’s garden. I thinned green fruits, hoping ripen yellow citrus in better shape and without blemish. I more or less succeeded. The ripen fruits were better shaped, but after enduring several typhoons and storms some of them had scars on their yellow skin. OK, unless we grow the treen in a well-built glass house, it would be the best our family can achieve with the tree, I reasoned. We had more than 200 yellow fruits from our only 2 or so meters tree. It’s amazing observing the plant’s fecundity! Though, after harvesting I faced a huge task. What to do with these yellow balls? Yuzu fruits are very sour despite of their lovely, sweet smell. It’s just like lemon: not for direct consumption under normal circumstances ... I supported one Paralympian in Tokyo who needed to bite and eat up fresh lemons just before competition. That person said that’s the way to calm and concentrate the mind for the very important moment. Er, OK. The next hurdle for us was to procure enough number of fresh lemons in the Paralympic Village, bubbled due to COVID … Anyway!

I left the most damaged fruits on the tree,
thinking birds may take it.
Nah. Many remained on the branch, shriveled.

Standard usages of Japanese ripen yuzu fruits are

1. Squeeze juice, mix it with rice vinegar (of the same or slightly less amount of the juice) and store them in a fridge as yuzu vinegar. Oh, storing fresh juice sans rice vinegar could be an option if you plan to use it up within a week. In this case, due to the amount we could extract from our harvest, vinegar was added as a sort of preservative;

2. Peel bright yellow skin, and store them in a fridge for cooking usage;

3. Cooking jam, preserve, or marmalade from them.

Inevitably, our fridge rapidly lost the space for Yuzu. I deployed freezer space for solution ... I hope we can enjoy the harvest at least until the end of coming summer … The way to make jam or marmalade from the fruit is same as for oranges. That’s that, and we ended up with more than 10 jars of yuzu jam. I was busy distributing them among my friends this winter. And there still remained the fruits in a basket. Before they shrivel, I have to do something!

My 2022 Yuzu jam

The easiest to make and rapidly consumed product with ripen yuzu fruits has been “Yuzu-honey.” The recipe is uber simple. (1) slice the fruit and soak them in honey. (2) wait for at least 24 hour until the juice of the fruit mixed completely with honey. (3) pour hot water or soda to yuzu-honey mixture of the amount you fancy. (4) Enjoy! It’s very sweet drink for deep winter … It must be packed with Vitamin C. The drink could be a strong defense against flu, at least! I My advice for storing yuzu honey is “Fridge, Fridge, Fridge.” It’s easy for the concoction to be moldy at room temperature. Corollary: making yuzu honey is not enough to use up more than 200 fruits without pressure for fridge. I needed next move.

Yuzu-honey.
I did not add any H2O for making it.
They were very juicy fruits!

The recipe I’ve found was to make Yuzu-miso paste. There are at least 2 versions: one for short-term consumption, another for long-term (er, but I guess for less than 1 year) preservation. Short-term Yuzu-miso is a standard ingredient for winter cuisine in Kyoto. The way to make goes like this:

<Ingredients>

2-3 tbsp. of grated Yuzu peel

2 tsp. of squeezed Yuzu juice (no need to add rice vinegar)

150g of white miso paste

2 tbsp. of sugar

3 tbsp. of Mirin

White miso paste is made of soy beans, salt, and malted rice, just as red paste. But the amount of malted rice to ferment soy is far larger than that for regular red miso paste. (If you try making it by yourself, please check here.) The result is sweet taste overwhelming the average saltiness of miso. Mirin is rice wine which is also sweet. So, the Yuzu-miso of this recipe not only salty, but also sweet. The way to make it is simple. Mix white miso paste, sugar and mirin well in a pan. Then you put the pan on slow fire and mix the contents until it started to have a shiny texture. Mind you, it won’t take much the mixture changes their feel, maybe in less than 5 minutes. In addition, it is easy to be burned, due to natural sugar of the miso. Please keep on watching the pan carefully. When the sugar-mirin-miso concoction alters their feel into polished, remove the pan from heat. Add the grated peel and juice in the pan and mix well. Voila! You can use it to graze your meat, fish, or simply on your morning toast.

Half-used up white yuzu-miso.
Could you get “shiny” feel from the photo?

The way to make long-term version is basically the same. The difference is, we use regular red miso paste. It goes like this:

<Ingredients>

100g of yuzu, peels grated, and juice squeezed. We use 1/3 amount of yuzu juice procured from 100g (no need to add rice vinegar)

400g of red miso paste

400g of sugar, preferably brown

2 tbsp. of Mirin

Red miso paste is standard miso paste you could find in supermarket. The way to make longer-storage Yuzu-miso is (1) Mix well miso paste and sugar in a pan. (2) put the pan over very weak fire and keep on mixing slowly for 5-6 minutes, i.e. longer than the short-term version. (3) add Mirin and continue blending gently the mixture over slow heat for 10 or so minutes more. (4) remove the pan from heat just before the miso becomes sticky. The concoction should be still slightly watery. (5) add grated peels and yuzu juice to mix well. Have you noticed for both white and red yuzu-miso, grated yuzu peel and juice are added after the pan is removed from heat? It is to preserve the fragrance and taste of citrus in the miso. People say it’s OK to store red yuzu-miso at room temperature. But I guess it would be safer to store them in a fridge … er, it means my problem with tons of yuzu fruits continues. I did further research and found a solution. Next week, I report you my answer for the situation. Phew. 😂

My red yuzu-miso, 2022.

If you find a problem in the greenery of north-half of Yokohama, please make a contact with

Office for the Park Greeneries in the North
北部公園緑地事務所
Yokohama Municipal Government Creative Environment Policy Bureau
横浜市環境創造局
Phone: 045-311-2016 

FAX: 045-316-8420

Cherry Blossoms Street: walking along the ridge of Mt. Takao, Part 3

 

In our cherry blossoms ridge walk of Mt. Takao area, there are only 4 points that require us up steep slopes. The rest is relatively flat or going down. The first climb is to Mt. Jimba 陣馬山 ASL 855m, for roughly 1 hour exercise. The other 3 points are all for about 10 minutes going up before the remaining peaks in our itinerary. Now, we are nearing to one of them, i.e., the top of Mt. Kagenobu 景信山 ASL 727.3m. After we walk for 70 minutes or so from Sokozawa Pass 底沢峠, please be ready and endure the steep but short climb to the peak. After passing the bush of sasa-bamboos (; I warned you to wear long pants for this hike!), we reach to the open space at the top of Mt. Kagenobu. Here, the space is wide-open and there is a café with lots of picnic benches. The proprietor of the café allows hikers who sit far-corners of the café to use the space for cooking by ourselves. This is one of two locations in this hike where we can fire portable burners for lunch. Mind you, this arrangement is purely from kindness of the café. Never start cooking your soup in front of the café hut or sharing your meal with strangers you’ve met there; it can be a crime of obstruction of business, you know. Anyway, another nice thing at the top of Mt. Kagenobu is, A-Spectacular-View to the direction of downtown Tokyo. We look down pink dots of cherry blossoms in the eastern slope of Kagenobu, and over there, if weather permits, a silhouette of Tokyo Skytree. The feeling of wide-open freedom is overwhelming ...

To the top of Mt. Kagenobu

Nearly there …

Signpost for the top of Mt. Kagenobu

Lots of seating space for café

The café is under the canopy of cherry trees.
I think if you start cooking here,
the proprietor of the café comes to warn you …

Mmmmmmmmmmmmmmmmmmm

To return to the soft ridgeway walk, we briefly climbing down a steep slope. In our itinerary, the area around the peak of Mt. Kagenobu is the most remote area from towns. Inevitably, the trekking path here can resemble more for deep Tanzawa mountains 丹沢, rather than that for the area around the peak of Mt. Takao. People you meet here could be more regulars for mountaineering. Having said that, it won’t take more than 40 minutes for us to reach to Kobotoke Pass 小仏峠 from Mt. Kagenobu. It seems to me people who manage Meiji Forest Takao　Quasi-national Park 明治の森高尾国定公園 are now engaging cleaning up Kobotoke Pass area. Compared with my adventure in 2017 around Kobotoke Pass, the picnic benches are cleaner. The vegetation around Kobotoke Pass is mainly afforested conifers. But once we proceed up to the direction of Mt. Shiroyama 城山, and start looking down Lake Sagami 相模湖 to the west, the broad-leaved trees regain the dominance of the scene. My expectation for cherry blossoms were once again growing. In about 30 minutes from Kobotoke Pass, after 10 minutes or so climb, we reach to the top of Mt. Shiroyama.

Going down to Kobotoke Pass

I’ve met a lizard, Plestiodon finitimus.
Coming out from hibernation!

Flower field for violets continues.
This is Viola eizanensis.

Kobotoke Pass.
Cherry blossoms and wild azalea say hello to us. 😊

Beyond Kobotoke Pass,
we come to a viewing point for Lake Sagami.

Pink smoke in a forest, before Mt. Shiroyama

To the peak of Mt. Shiroyama

The top of Mt. Shiroyama, ASL 670.4m, also has a café and lots of picnic benches. Here, provided we behave politely as we’ve done at Mt. Kagenobu, we can use our stove for cooking. It is also thanks to the kindness of café owner. You may brew your coffee here and enjoy the view not only to the east but also to the west of our ridge way. To the east is again for the downtown Tokyo. To the west is Tanzawa mountains and Mt. Fuji 富士山. Moreover, from here big cherry trees start showing off their pink flowers just next to us, not as pink clouds within thick forest. You may be welcomed by slow showers of pink petals while enjoying aroma of hot coffee and cookies … er, if you have enough time left before dusk, I mean. Anyway, from here to the cable car station, there are lots of cherry trees standing along the hiking course which is THE main street for Mt. Takao Hiking. Keeping in mind the time for the last cable car service (at 18:00), let’s proceed this “cherry tree-lined avenue” to the top of Mt. Takao, ASL 599.3m. Depending on your way of enjoying cherry blossoms, it may take more than one hour from Mt. Shiroyama to Mt. Takao. Again, the last 10 or so minutes to the paved top of Mt. Takao is steep slope (and steps). If you’re not accustomed to mountain walk, the last “attack” here could be demanding especially after 6 or so hours of hiking. Please persevere. From the top of Mt. Takao where the Visitor Center locates, we go down to the cable car station via Yakuoin Temple 薬王院 (; my post on December 15, 2017) the scenery is more of a city park where large cherry trees stand at strategically chosen points. You may see high-heeled ladies in skirts strolling. Phew. Congratulations! You’ve completed your Mt. Takao ridge hike, with secretly famous cherry blossoms!

The café for Mt. Shiroyama.
Lots of seating space with flowers!

To Mt. Takao, cherry blossoms lined main street.

Going up to the top of the mountain …
er, well, slightly fed up with pink?

to be continued … come to think of it,
all of these cherry trees are not planted, but wild.
This is something, don’t you think?

Nearly there …
and I think these cherry trees were planted.

The cherry blossoms at Yakuoin Temple

p.s. Mt. Takao Cable Car service runs over the slope of 31’18”, the steepest for cable cars in Japan. FYI.

The contact address for the office in charge of Meiji Forest Takao Quasi-national Park 明治の森高尾国定公園 is

Bureau of Environment, Tokyo Metropolitan Government 東京都環境局
2-8-1 Nishi-Shinjuku, Shinjuku-ku, Tokyo, 163-8001
Phone: 03-5388-3539, 

FAX: 03-5388-1379 

S0000618@section.metro.tokyo.jp

Spring up and thrive like a wildflower: walking along the ridge of Mt. Takao, Part 2

First, yeah, you can start this ridge walk from Mt. Takao 高尾山. But, I have to tell you this. If you take Mt. Takao as your starting point, you’ll complete your hike descending from Mt. Jimba 陣馬山. The communities at the foot of Mt. Jimba have quite limited commuter bus service to the nearby train stations (all are for JR Chuo-honsen Line 中央本線). It is quite likely you complete your hike at dusk when you enjoy cherry blossoms. Say, from Wada bus stop 和田 (pls. see my post for Mt. Jimba) to JR Fujino Station 藤野, the last service is at 18:20. If you miss it, you have to either pay for taxi or walk to the station, for about 6km, on a mainly mountainous, street-light-shy winding car road. I don’t think it’s a fun itinerary after 8 hours’ ridge walk. In contrast, from Mt. Takao, although the last cable car departs at 18:00, even if you miss it the road to Takaosanguchi Station 高尾山口 of Keio Line 京王線 is more relaxed well-lit main approach to Yakuoin Temple 薬王院, which is roughly 1 hour walk from the cable car station. Of course, you can choose the short-cut of steep descend for Mt. Takao hiking course without any light. I don’t recommend it unless you’re an expert of the area ... The number of train service from Takaosanguchi to downtown Tokyo is far more than that for JR Fujino. It’s definitely a safer plan to end the hiking at Mt. Takao Ridge Way … Mmmmmmmmm … hotel-wise, if you don’t mind using taxi (with cost for about 100 USD or more), it may not be much different ending the hike at Mt. Takao or Mt. Jimba … There are lots of resort hotels around Lake Sagami 相模湖. Takaosanguchi Station has two hotels within 5 minutes walking distance. Hotels near Mt. Jimba has free pick up service from Fujino Station, RSVP of course. If you plan to spend 2 or more days in this area and you’re confident enough for your stamina to reach to a train station before sun set, ending your hike at Mt. Jimba could be an option, I guess. In any case, I tell you my adventure starting from Mt. Jimba side.

The beginning of today is from Takao Station either for JR or Keio Line. Please leave the station from the North Exit and find the Bus Stop #1 for Nishi-tokyo Bus 西東京バス. Ride a service to Jimbakogen-shita 陣馬高原下 to the terminal stop, Jimbakogen-shita (; time table is here). It’s about 40 minutes ride to ASL 300m. From there proceed along the road to the west. If you’re in doubt, find a sign around the bus stop saying “Mt. Jimba, this way.” There is a similar kind of road near the bus stop to the south along Okinatsurushi Stream オキナツルシ沢. If you take this road, you will go straight to Sokozawa Pass 底沢峠, economizing 30 minutes or so of your itinerary … but it’s a pity to take such short cut for this trekking fun, I think. Anyway, the paved road to the west is an old road called Jimba-kaido Avenue 陣馬街道 going around Mt. Jimba to Wada 和田 community we’ve visited before. As such, there are some car traffic, but it is a quiet forestry road. Actually, I liked a lot this road along Ange River 案下川, because it’s a wonderful humid way full of many kinds of moss, including several endangered ones! If you’re interested in these species, you can spend your whole day without climbing up to the ridge, I bet. About 20 minutes or so of walk from the bus stop, we’ll find a signpost telling us this is an entrance to the hiking road to Mt. Jimba.

Takao Station, North Exit

I tell you even it’s a weekday morning,
the cue waiting for the bus to Takao Ridge Way can be
LONG.

Jimbakogen-shita, the terminal stop

To Mt. Jimba, please go to the direction of a cherry tree.

In today’s itinerary, we also meet lots of wild azaleas.
This is Rhododendron dilatatum,
endemic species of Japan,
which flowers before their leaves come out
just like cherry blossoms.
These days, they are suffering theft.
Please protect them if you find their flowers.

I think it is Brotherella henonii …

The climb from this starting point to Mt. Jimba is the steepest ascend for today. The entrance to the trail is about ASL 540m, and Mt. Jimba is ASL 855m. The estimated time for standard hiker to reach to Mt. Jimba is within 1 hour. Gaining 300m in one hour … You’ve got an idea, hah? Please endure here: the rest of today’s itinerary is not this much tough. You can spend your time at the top of Mt. Jimba for toilet and morning snacks, but this is just the beginning of a long trail. Staying here not long may be a wiser move. Follow the sign telling us “Myo-oh Pass 明王峠, this way.” It’s the direction for the ridge way of Mt. Takao. Once you enter this route, it’s almost one way running along the prefectural border between Tokyo and Kanagawa. Simply keep on going the ridge. After 1 hour or so from Mt. Jimba, we reach to Myo-oh Pass.

The entrance to the trail to Mt. Jimba

The beginning is relatively flat …

The road then climbs up for about an hour …

White paint and ropes indicate the route.

Nearly, to Mt. Jimba

The road coming down from the top of Mt. Jimba

When we are from the peak,
there are lots of signpost like this
showing the way to Myo-oh Pass.

Here! Cherry blossoms!

The hiking road of the ridge is like this:
wide and well-maintained.

Myo-oh Pass

The ridge way is really a well-maintained trekking route. Also, even during weekdays, you’ll find yourself with lots of companies. In this regard, this is a safe hiking course. The road goes with slight ups and downs in afforested conifers and broadleaved deciduous trees. Although today’s main attraction is cherry blossoms, you’ll be greeted by several kinds of spring wildflowers. For example, the area of Mt. Takao is famous for many kinds of violets. Please do not deviate from the hiking course. Those pretty violets can be stumped down easily by us without notice. + They are vulnerable for theft. Let’s protect rich biodiversity here … From Myo-oh Pass to Mt. Dodokoro 堂所山 ASL 731m, it’s about half an hour walk via Sokozawa Pass 底沢峠. There is a small detour around the peak of Mt. Dodokoro for proceeding the ridge way. Either you check the peak (but there is not much to see there), or go ahead straightforwardly the ridge, please follow the sign directing to Mt. Kagenobu 景信山.

This is a very well-behaved Viola grypoceras.

Sokozawa Pass. Please go to the direction of Mt. Kagenobu

When we approach to the peak of Mt. Kagenobu ASL 727.3m, we started to see pink smokes within trees here and there along the ridge and beyond. They are Cerasusu jamasakura, the endemic wild cherry trees of Japan, and THE grandma of Japanese cultivated cherries. Although cherry trees in Ueno 上野 or Meguro River 目黒川 have less than 100 years of lifespan, these wild cherries in Takao can be hundreds of years old. Real grandmas. They are tall and big. And so, we can admire them from afar. On the ridge way, I recalled somebody’s advice: “Naomi, if you want to enjoy cherry blossoms, don’t go near a tree. View the entire slope of a hill. That’s the proper way of doing cherry blossoms party.” Yeah, we can enjoy such fun on this ridge way. Soon, we reach to the peak of Mt. Kagenobu. Next week, I tell you my adventure with more cherry blossoms. Please stay tuned!

High above us is pink clouds of cherry blossoms …
I think I was late last year.
Probably just few days earlier, they were more splendid …

Before the peak of Mt. Kagenobu,
there also is a large bush of Lidera praecox
with pretty yellow flowers.

This is Potentilla freyniana.

Viola phalacrocarpa

The contact address for the office in charge of Meiji Forest Takao Quasi-national Park 明治の森高尾国定公園 is

Bureau of Environment, Tokyo Metropolitan Government 東京都環境局
2-8-1 Nishi-Shinjuku, Shinjuku-ku, Tokyo, 163-8001
Phone: 03-5388-3539, 

FAX: 03-5388-1379 

S0000618@section.metro.tokyo.jp