駅南のサーラシティ浜松の向かいに2013年10月28日にオープンされ、Atmosphere, such as the epistle of the streets of Paris、白と爽やかなブルーを基調とした厳選食材の店「ビオ・あつみエピスリー浜松」さん。エピスリーとは、In France,”Deli”Or”Grocery store”Has the meaning。Here you will、Collect fresh perishable foods and food specialists selected by gem、Will taking full advantage to eating to enjoy high-quality Super。A usually rare to get popular wine, truffles and organic Pate started.、TV and magazines、On the Internet and gathered from domestic and overseas food buzz、It's the same instruments to gorgeous dining table in your home、ホームパーティへの差し入れや贈り物選びにも喜ばれるお店でしょう♪ 店内も表同様に白を基調とした空間に爽やかなブルーカラーをアクセントに配置されています。What are the products in the store?、Neatly organized in a classy array by group for your viewing。Seasonal vegetables of fresh food、There are also subsigned sales, and the usability is good.、There is also a tasting corner for each booth, which is conscientious.。Every day at 16:00、Fresh ingredients freshly delivered directly to the port market are available! The shop is filled with carefully selected ingredients and healthy foods that are pleasing to women! In such a Bio Atsumi-san、Regular seminars are held on the second floor.、It seems to be very popular with customers! This time、その講習会を代表取締役である渡会一仁さんにご紹介いただき、急遽参加させていただきました！（感謝） 定期的に開催される講習会は、2it is held frequently at a rate of about once a day.、Because it is announced in advance in the store、It is possible to make a reservation for classes on the spot。What is this course?、埼玉県にあります豆腐専門店「もぎ豆腐店」さんの「本物を求めて～こだわりの”三之助豆腐”のできるまで」と題して、Learn how to make tofu made with delicious domestic soybeans。First of all the、「株式会社渥美フーズ」代表取締役の渡会さんより、開催のご挨拶が入ります♪ もぎ豆腐店の代表取締役である丸野亮二社長からの講義がスタートします。社長がお召しになっている半纏（はんてん）にも記されたもぎ豆腐店で販売されている豆腐の名前「三之助」の文字。It is easy to read "Sansuki".、実はこれで”みのすけ”と読むそうで、三之助とは、もぎ豆腐店の現会長である茂木稔氏のお父様のお名前だそうです。It becomes a popular brand tofu mainly in high-end food shops in Kanto。Using only carefully selected domestic soybeans、Using natural bitter juice and clean water drawn from well water below 200m underground、Craftsmen continue to make carefully one by one。Even if it becomes famous, it faithfully defends this、Not machine production、Even now, everything is made by craftsmen.。三之助豆腐のこだわりは「美味しさと安心」、"Commitment to raw materials"、"Commitment to soy milk"、"Great way to get there"、「鮮度へのこだわり」がすべてだそうです。「良い豆乳が良い豆腐をつくる」とされ、First of all, they let me sample soy milk sold at a gishi tofu shop.。The taste of fresh beans squeezed first thing in the morning lives、This soy milk is refreshing and delicious again、And rich as if drinking tofu itself! By using this soy milk, you can also enjoy handmade yose tofu and yuba.。And in consideration of the freshness of tofu、In the Kanto region, the things made on the day are displayed in stores.、消費期限は4日のみ！とのこだわりぶりです。By making it in the middle of the night and delivering first thing in the morning、ビオ・あつみさんでも鮮度溢れる三之助豆腐を購入することが可能です♪ 大豆から豆腐のできるまでを勉強しながら、Cotton Tofu、Silken Tofu、He let me sample three kinds of yose tofu.。Cotton in front of the right hand、The back of the right hand is silk.、And it's a good draw that's in the spoon.。Cotton is called cotton tofu because it is visible to cover the cloth up and down during pressing.。More than silken tofu、Because I put the time of water exposure for about 1 hour and a long time, the taste is refreshing。What is the cotton you've been doing so far?、The scent of soybeans、Richness、Smooth texture、No matter which one you take, you'll clearly see the difference! And、Silken tofu has a smoother texture than cotton, but、Water exposure is as short as 5 to 10 minutes、The taste will be even richer。Mogi Tofu Shop's Yose Tofu、It seems to be a ball with a woman's hand without fail.。3Yose tofu filled with ~4 cups。Soft texture that seems to collapse at any time when you shake、And the sweetness of soybeans spreads throughout your mouth.。The first、Tofu as it is、I enjoyed the taste of the real、2From the mouth、We had it with "Sea Refined Tofu Salt", a salt exclusively for tofu that enhances the taste of tofu! This is also a delicious salt with enough sweetness of tofu! And the third mouth、As a soy sauce that goes best with tofu and fried foods、A brewery-style town recommended by Mogi Tofu Shop”Koedo kawagoe”、埼玉県川越市に蔵を持つ「松本醤油店」の本醸造「はつかり醤油」でいただきます。はつかり醤油のキレの良さと豆のほんのりした甘味が豆腐の濃厚な味わいを引き出してくれます♪ こだわりの国産大豆を4種類見せてくれました。左から「丹波大黒」、"Akita Midori"、"No debt"、"Dance of the Big Sleeve"。Tamba Daikoku will be a super luxury item of about 100 yen per grain! If you listen to the lecture, you will not be surprised even if Sannosuke tofu is about 400 yen per cho (laughs) The average consumption of Japanese tofu is about 1.5 per week, and the average unit price is relatively cheap 70 yen.。Sannosuke tofu filled with the passion of skilled craftsmen、知れば知るほど貴重です♪ 豆腐づくりに欠かせない苦汁（にがり）。こちらでは伊豆大島産の天然の「海精 にがり」を使用。ほんの少し味見させてもらうと名の通り本当に苦いです（笑）そして揚げ物の油揚げなどに使用している「黄金油 国産なたね油」は、Excellent varieties of rapeseed are grown pesticide-free and used as raw materials.。香ばしさが特徴的な旨み溢れる油です♪ 講習会の前日に飲み会でご一緒した今井憲彦さんと渡会一仁さん御2人。今井さんからのご紹介で生まれた素敵なご縁です♪ 講義の後半は、While actually touching the instruments of tofu making, we will study demonstrations by imitating water like soy milk as if practiced。思っていた以上に力仕事です！ 豆腐の歴史にはじまり、The process until the Mogi Tofu shop's specialty Sannosuke tofu is made, carefully selected ingredients, and the importance of craftsmen's handiwork、And including a pleasant and fun tasting、You can learn about one and a half hours to the practical course.、とても面白く勉強になる講習会となりました♪ 総勢20名ほどの参加者の皆さんに帰る際に配られた手土産品は、Sannosuke Tofu Products。新潟県長岡産「肴豆」を使用した独特の香りと甘さが特長のおぼろ豆腐「肴豆 おぼろ豆腐」と豆腐の美味しさを気軽に味わっていただける寄せ豆腐「ふわふわ」。And、伝統的圧搾法の国産菜種油で揚げた「油あげ」をいただきました。In addition, in the souvenir bag、There was also an elegant handkerchief written "Sannosuke" on the entire cotton surface! It is a wonderful souvenir! Various seminars held regularly by Ms. Atsumi Bio、今後もチェックが必要です♪ ビオ・あつみエピスリー浜松 浜松市中区砂山町222（サーラシティ浜松向かい） TEL：053-456-5550 Hours of operation：9:30-21:00 http://www.bioatsumi.com/ もぎ豆腐店 http://www.minosuke.co.jp/...
