Ebisu Nouvelle Chinois "WASA" 辣油 & Jako 辣油 set for sake

Set up a shop without a sign in Ebisu、Attracting attention as an original creative Chinese、One of the restaurants where reservations are difficult to make is the Chinese restaurant "WASA"。"Fulinmen Sake House"、Nishi-Azabu's "Epicer"、Became independent after undergoing training at "Kaika-tei" in Gifu, famous as Nouvelle Chinois.、2020 October、Owner-chef Masataka Yamashita who opened a new restaurant in Ebisu and restarted。 This time、Kyoto's central market handles high-end vegetables and top fruits、Connected by Takahide Akashi of "Akashi Shoten" who is wholesaling to restaurants with first-class stars、当社がプロデュースしたシャンパーニュ「ジャック・ラセーニュ(JACQUES LASSAIGNE) × 書道家中澤希水(Kisui Nakazawa)」や私たちが応援している生産者「フォレストファーム恵里」の中安政敏さんが養鶏するフランス三大黒鶏「プーレノワール」も「わさ(WASA)」で試していただけることとなりました。It's a champagne that has just been released.、現時点で既に錚々たるミシュラン星付きレストラン勢にオーダーいただけていることに感謝致します! 7月に入り、"JACQUES LASSAIGNE× Calligrapher:The EC site of Kisui Nakazawa (Kisui Nakazawa)" was also able to be opened safely.、Because even general people can purchase from the SHOP of the official site、ご興味のある方は是非お試し頂ければと思います! https://jacques-lassaigne.com/ そんな中「わさ(WASA)」からお取り寄せできる「辣油&じゃこ辣油のセット(¥4,600)」の二種類の特製辣油が届きましたので、Immediately、晩酌のお供にいただこうと思います♪ 辣油のネット通販サイト https://mall.omakase.in/stores/vb5019433 「辣油」 上澄みの澄んだ辣油と唐辛子を混ぜ合わせた辣油と二度楽しめる「辣油」は、Water Cooker Gold Pickled Who、It is said that it goes well with meat and potatoes and sukiyaki。Refrigerated storage is strictly prohibited to preserve flavor、It will be stored at room temperature avoiding high temperatures and humidity.。Immediately after opening、What surprised me the most was、その立ち込める辣油の香りの豊かさです!この食欲をそそる香りだけで箸が進みそう! 「じゃこ辣油」 カリッカリに揚げた食感の楽しめるじゃこに辣油を合わせた一味変わった「じゃこ辣油」。If you also open this、The fragrant scent of potatoes rises、The scent of the sublime oil with a mellow feeling wafts in the air.、味わう前から間違いのない美味しさが伝わってきます!「わさ公式Instagram」の記事の中には、Pouring potatoes high into a pot of hot oil、I could see that you are uploading a video to finish it crispy。This burning seems to be the liver、Texture and aroma of potatoes、Flavor、It is calculated by considering the balance with hemp oil to make the most of the original umami taste of potatoes、22Deep-fried potatoes are pickled for a minute。This is vegetables and tofu、Buckwheat soup and pasta、炒めものに使えるようです! 「わさ特製じゃこ辣油 × おぼろ豆腐」 器釋永岳 gen薄鉢 φ180 先ずは、Choose a combination of tofu that is also offered at the store、I tried to match "Oboro Tofu" and "Jako Oil" simply! I take a bite and nod my head.、That crunching sound resonated pleasantly again.、The more you chew, the more the umami taste spreads、It exposes the presence of Jaco.。A dish that I can't bear as a potato lover! The smell of hemp oil is elegant、While tasting refreshingly、The pungent taste that rushes in with the time difference becomes a habit! Because the umami taste of potato oil alone is strong and very fragrant、Because even dark tofu will lose、さらに豆腐の水分を抜いてから合わせる方が相性良さそうです! この「じゃこ辣油」は、Wouldn't it be delicious if it was paired with sweet and sticky potatoes? And intuition works、Immediately、私たちが応援する新事業「伝七(den7)」が販売する三方原産じゃがいもの7種類の中から「グランドペチカ(デストロイヤー)」と「アンデスレッド」をチョイスして試してみましょう! 「グランドペチカ(デストロイヤー)」は、Sweet smell like sweet potato、And golden pulp as beautiful as chestnuts、The smooth texture is、Potatoes made from red soil produced in the Mikatahara plateau of Hamamatsu "Grand Petica (Destroyer)"。This potato is、Originally found by Masahiko Bale, who has produced many varieties in Unzen City, Nagasaki Prefecture, as a mutation of "Red Moon" on his own farm、It was then nurtured、2000Varieties are registered in 2000.。What is the name at the time of application, "Oh my gosh"。Even now, it is often displayed on the sales floor under the name "Destroyer"、その赤紫色の表皮と芽の周りだけ赤色に染まる姿が「覆面マスクを被ったレスラー」のように見えることが名前の由来となっています正式名は「グランドペチカ」といいロシア式の暖炉を意味する「ペチカ」と地面を表す「グラウンド」をかけ合わせた言葉です「わさ特製じゃこ辣油 × グランドペチカ(デストロイヤー)」 器釋永岳 gen薄鉢 φ180 今回は「じゃこ辣油」に茹でた「グランドペチカ(デストロイヤー)」を合わせてみます火入れしても煮崩れしにくい果肉の「グランドペチカ(デストロイヤー)」は縦半分にカットすると、Its cross-section is beautiful.、Reminiscent of sweet potatoes and chestnuts。By lightly shaking the salt、The sweetness is emphasized and the taste becomes rich! For a crisp texture、This crunchy feeling makes for a good accent、The ultimate combination is completed with the synergy effect of umami × umami! If you want to pair wine here、「ジャック・ラセーニュ(JACQUES LASSAIGNE)」のラ・コリーヌ・アンスピレ(La Colline Inspiree)を合わせてみてはいかがでしょう♪ 「わさ特製じゃこ辣油 × アンデスレッド」 器釋永岳 mars平皿 φ250 「アンデスレッド」は、It is a potato that is said to have been born from the crossing of "Solanum Freha", which is native to the South American Andes, and "Early Rose", which has a red epidermis.。When heat is applied, you can enjoy a crisp texture、It has a firm sweetness in a creamy texture。It becomes a gentle sweetness than "Grand Petica (Destroyer)"、Because the texture becomes smooth、It becomes a dish that you can feel the existence of this crunchy feeling even more、こちらもすこぶる相性が良い組み合わせとなりました! 「わさ(WASA)」のソムリエを務められる宮城玲央奈(Reona Miyagi)さんに伺ったところ、"The compatibility with Meita Potezala is also outstanding!"。It seems that there was no mistake in the combination with potatoes! Because it seems to be compatible with the peculiar special potezala of our house、次回はそちらで試してみようと思います! 「わさ特製辣油 × プーレノワール鶏ガラスープの冷やし淡麗ラーメン」...

Plum work 2022 "Homemade plum wine" Making plum wine to enjoy separately from sake using ome of Minami-takame plum

The plum work season has arrived again this year! Following on from last year、The ome plum of Nanko plum was taken from a splendid plum tree at a friend's house.、5kg from Toyohashi artist Shintaro Ajioka residence、I was able to receive 11 kg and a total of 16 kg of ome from the residence of Toshiro Muramatsu of Maserati Porsche friends in Mori Town、Using freshly harvested ome plums、今年も「自家製梅酒」を作りたいと思います! 昨年、The "homemade plum wine" that challenged was made into a base alcohol、Orthodox "White Liquor Godo"、"Brandy Dilbell Napoleon" that seems to be able to enjoy a rich taste、Sweet potato shochu "DAIYAME~Daiyame~" with a sweet smell like lychee、"Jifar Ginger of the Indes" of herbal ginger liqueur、I made a spicy and adult "Dry Gin Masters London" and 5 kinds in total。Stocked last summer、When I tasted it last winter, six months after it was time to drink、Plum wine using white liquor has a bad alcohol smell、Turns out to be undesirable。What was finished to the taste of your favorite was、Because it was two kinds of "brandy plum wine" and "gin plum wine"、This year, we will focus on them and "2 kinds of brandy plum wine"、"Jin plum wine 2 kinds"、"Whiskey Plum Wine"、"Vodka plum wine"、「ラム梅酒」と7種のベースアルコールを用いて作りたいと思います! 梅は生き物、Freshness is important! immediately、Let's get to work on the plum business! Fill the barrel with plenty of water、Carefully wash Ome by hand while draining water.。Replace with clean water、1Leave in the barrel for about an hour to remove the acne。 Azal Ade、While draining on kitchen paper、Using bamboo skewers, we carefully remove ome's heta one by one.。Some of them can be taken beautifully with Pollo.、Some children are a little easy to remain.、The more you take it cleanly, the more、In order to become a plum wine with a refreshing taste without gnawing taste、Let's handle it carefully so as not to scratch it! One last time、Carefully wipe up one by one、Removes moisture firmly。 Because the preservation bottle of a large glass is difficult to boil and disinfect、After washing the detergent with hot water, dry it.、Cleanly disinfects edible alcohol with soaked kitchen paper。Carefully laid out ome plums on the bottom、Sprinkle ice sugar from above to fill the gaps、Ome → Ice Sugar→ Ome → Carefully Alternating with Ice Sugar、While thinking about making it delicious、Let's put it in with all our heart! When you have finished putting in all the doses alternately,、Gently pour alcohol from above、Let's put a lid on it。Store plum wine in a cool, dark place、Once a day until the ice sugar melts, rotate the container and move it to make the sugar in it uniform.。When the ice sugar melts away、Just wait patiently for it to become a delicious plum wine。 ❶ Ome 1.6kg.Ice sugar 1kg.Brandy 2.8L (5L bottle) ❷Ome 1.2kg.750g of ice sugar.Gin 2.1L (4L bottle) ❸Ome 700g.500g of ice sugar.800ml of rum (2L bottle) ❹ Ome 600g Ice sugar 600g.100ml vinegar (1.5L bottle) ❶Ome 1.6kg.Ice sugar 1kg.Brandy VO2.7L (5L bottle) ❷ Ome 1.6kg.1kg Ice sugar.Brandy VO2.7L (5L bottle) ❸Ome 1.5kg.1kg Ice sugar 1kg.Whiskey 2.7L (5L bottle) ❹Ome 1.5kg.1kg.Ice sugar 1kg.Whiskey 2.7L (5L bottle) ❺Ome 1.6kg.1kg.Ice sugar 1kg.Gin 2.8L (5L bottle) ❻Ome 1.6kg.1kg.Ice sugar 1kg.Vodka 2.8L (5L bottle) ❼ Ripe plum 1kg.Shochu 35 degrees 100ml.Coarse salt 160g.Honey 100ml (1.5L bottle) Make "plum syrup" with surplus ome、Because this is non-alcoholic、Use it as "plum juice" and "plum sour" to prevent summer battering。Also、I wanted to make about 1 kg of "honey umeboshi" with a beautiful large grain of ome、We are currently ripening carefully selected ome plums。When the ripening date arrives、梅仕事〜第二弾〜が始まります! 半日を要し、Plum work that went on for two days。This year, we have heard from far away voices saying that "a good harvest" is being served.、There were many posts of housewives working plum work in every household.、Thanks to my friends who shared the splendid ome plum、今年も美味しい梅酒にありつけそうです!(感謝) 甘酸っぱくて、"Plum wine" that you can enjoy a plump taste is、Not just delicious,、In addition to citric acid that promotes fatigue recovery、Vitamin B2、Vitamin B6、potassium、Picric acid、Polyphenols, etc.、Contains various nutrients、Its benefits are wide-ranging.。By making it homemade、Change the base alcohol or、Adjusting the formulation and so on、Because it will be possible to finish to your favorite taste、皆さんも自身に合った梅酒を是非見つけてみてくださいね♪...

Hamamatsu・Nekenke Afternoon Tea Party "Tea Gathering - Wrapped in the Scent of Earl Grey"

On a late afternoon in May when you can feel the wind blowing in the summer、Invite friends who like tea、Titled "Tea Gathering: Surrounded by the Scent of Earl Grey"、We will hold an afternoon tea party at our house! The "tea gathering" planned this time is、Surrounding a friend from Hamamatsu and a friend from Nagoya who responded to the tea article I posted on Facebook、Please bring your favorite Earl Grey tea and tea confectionery to each of them.、It will be a casual tea party, ♪ even though the weather was so bad that a heavy rain warning was issued until the day before.、On the day, we were blessed with good weather that made us peek into the sunny weather.、We are welcoming a refreshing tea day! The Scandinavian antique dining table installed in our dining room is、Because it becomes an oval-shaped extension table that extends in three stages of width、Take out the stored auxiliary top plate and extend it to the longest、Set up so that 6 people can sit comfortably。伸長式のダイニングテーブルは本当に重宝します! ウェルカムドリンク「PERRIER JOUET GRAND BRUT (ペリエ・ジュエ・グラン・ブリュット)」 雨も上がり、The afternoon welcome drink that peeked out into the sunny sky was、I thought that I would toast with foam first to moisten my throat lightly.、Champagneの「PERRIER JOUET GRAND BRUT(ペリエ・ジュエ・グラン・ブリュット)」を開栓! 1811年創立の老舗シャンパーニュ・メゾンとなるペリエ・ジュエ社は、1861In the year became Queen Victoria of the United Kingdom、In addition, a venerable Maison who was given the life of a purveyor of the French royal family。The solid composition and complexity of Pinot Noir and the heaviness and harmony of Pinot Meunier、And the elegance of Chardonnay, synonymous with the Maison, adds glamour to the finish.、Savor an elegant, sophisticated and harmonious Champagne。Afternoon afternoon、シャンパーニュを口にした淑女の皆様は淡く頬をピンク色に染められておりました♪ 装花「FLOWER AND DISGN SOWAKA (フラワーアンドデザイン・ソワカ)のフラワーアレンジメント」 そして、The flowers that decorate the table are、華道家がプロデュースする花屋「FLOWER AND DISGN SOWAKA(フラワーアンドデザイン・ソワカ)」のオーナーで友人の永井裕心くんに要望をお伝えしてオーダー。Use a candlestick arrangement that increases the gorgeousness and a trapezoidal flower pot that is easy to capture on the background of the teacup、The shades of the two kinds of arrangements with height differences in the position of the flowers are、I hope to unify with adorable colors as befitting a tea ceremony、It also matched the atmosphere of the classic and antique tea cup set used for the tea party.。The finish exceeded my expectations.、Favorite peonies and several kinds of roses arranged in a dome shape、360°C Beautiful finish no matter where you watch it! Our dining room is enveloped in the fragrant scent of fresh flowers、友人たちの笑顔溢れるひとときとなるよう願いを込めて♪ [燭台アレンジメント生花] 芍薬/八重の百合/九種の薔薇/二種のスプレー薔薇/ブバルディア/レースフラワー/レモンリーフ [台形アレンジメント生花] 五種の薔薇/カーネーション/アンスリウム/レースフラワー/芍薬シード/木苺の葉 季節花となる大輪の芍薬やエレガントな八重の百合、Combine several different roses、From shades that give off a soft impression to shades with gorgeous shades、Layered petals create a classic atmosphere。Yushin-kun、いつも素敵なアレンジメントを有難う御座います! 持ち寄っていただいた紅茶と我が家の紅茶を合わせて今回飲み比べるのはアールグレイを中心にオーガニックものやカフェインレスも含む七種の紅茶となります! ①「Highgrove/Organic Earl Grey(ハイグローブ/オーガニック アールグレイ)」 ②「JUN CHIYABALI TEA GARDENS/HSP FIRST FLUSH(ジュンチヤバリ茶園/ヒマラヤン・スプリング 2022 ファーストフラッシュ)」 ③「TWG Tea/French Earl Grey(ティーダブリュージー・ティー/フレンチ・アールグレイ)オートクチュール缶」 ④「なごみナチュルア紅茶/カフェインレス紅茶 アールグレイ(ティーバッグ)」 ⑤「TWG Tea/Earl Grey Gentleman(ティーダブリュージー・ティー/アールグレイ・ジェントルマン)オートクチュール缶」 ⑥「KUSMI TEA/EARL GREY INTENSE(クスミティー/アールグレイ・インテンス)」...

Hamamatsu custom-built house "Hana Mizuki Kobo" Comfortable kitchen life at the order counter that enriches life!

To hana mizuki kobo, a housing manufacturer in Hamamatsu that is engaged in the creation of more than 3,000 pairs of houses in custom-made houses using traditional techniques incorporating natural materials! The location is located in Ohiradai with Lake Sanaru、There is also a model house adjacent to the head office、1999年竣工のアウトドアリビングを併設したプロバンス邸宅を見学することも可能です! 1994年より創業の「花みずき工房」は、100% It is said that it is a specialty field to make a house that tailors a beautiful design drawn by the in-house design、From finding the ideal land、Site、Renovations, etc.、住まいに関連することなら何でも相談に乗ってくださる心強い会社! 今回、We also took time to consult about the malfunction of our kitchen counter, which has been one of our troubles! In the head office、There is a meeting space where you can meet with customers.、Natural light from the terrace gently enters、明るく清潔感のある空間です! 親会社である不動産会社「マストレ」の大塚利彦副社長より御紹介いただいた「花みずき工房」の副社長・石川嘉則さんに事前に画像などをお送りし、Because I told you the contents of the consultation、On this day、現場監督でもある副部長の水島藤之さんを交えての打ち合わせとなります! 今回の相談内容は、The height of the kitchen counter existing in our house is originally set low、Our couple who are tall、To be in a posture that bends deeply during cooking、The fact that the posture lasts for a long time is likely to cause low back pain、The top of the newly added kitchen wagon is white、The atmosphere is different from the wooden counter and it is worrisome、In addition, based on the difference in height between the counter and the wagon, a little inconvenience occurs、To be able to clear all conditions、既存カウンターの上に乗せるオーダーカウンターを作ることに致しました! 寸法を測り、Choose the type of wood and the grain of wood、Up to the confirmation of the paint to be painted there、While looking at various samples、We will pursue the ideal shape! Especially、Because the existing counter itself is already tanned、Please pay close attention to the paint.、By devising the blending of paint and the number of times to apply、既存カウンターとの統一感を大切にしていただきました! さらに、It is also a kitchen counter、Because it is a counter that touches ingredients、Top coat paint、He proposed natural paints that are gentle on the body.、Because there is a chocolat of the dog in our house、Even if I had to lick it with a lick、安心の対応です! ああでもない、It's not like this.、I want to.、If you want to、Please feel like you are reading this self-made request.、After the meeting,、Actually headed to our house.、既存のキッチンカウンターを見てもらいましょう! 既存カウンターの上にサンプルを添えながら、Final check of the thickness and color of the grain、In addition to adjusting the height at the order counter、Include ideas that also enable storage、Devise a device only because it is custom furniture、とても便利なキッチンカウンターに生まれ変わってくれそうです! 「花みずき工房」の職人の手により、The counter cut without a minute of madness、I put a shaving and take a corner, etc.、当たりの優しい風合いになるよう丁寧に仕上げてくださいます! およそ一ヶ月の月日を経て、The day of delivery of the long-awaited order counter has come! Because the wooden order counter has the weight moderately、It will be carrying in work for two adults! Its beautiful finish is wonderful.、質感や色合いも想像以上にピッタリと合っています! キッチンワゴンの天板も木製板にし、If you do the final check after installing、When I point out the details that the master who is very anxious about the mouth May flies a little to a fine detail、Mr. Mizushima responded to repairs in an instant、微調整までしてくださいました! ミリ単位で確認した採寸のおかげでカウンターとワゴンの高さもジャストサイズでツラ合わせができており、There is a design as if it were a counter that was from the original、完璧で感激の仕上がり!ショコラも馴染みの良い木製カウンターにご満悦の様子です!(笑) キッチンワゴンはキャニスター付きのもので分割するとこんな感じです! いつも調理中は使い勝手の良いようにワゴンをコロコロと移動させていましたが、By matching the heights,、Transform into a stunning L-shaped counter! Until now, there were steps and it was inconvenient.、これは便利です! 収納スペースは手前側と奥側にそれぞれ用意していただき、The side facing the kitchen takes depth、Large fruit bowls and tissue cases can also be stored! In order to make the counter shape look refreshing、普段は隠しておきたい物が仕舞える本当に便利な収納スペースを作っていただきました! 手前側には浅めの奥行きを取った収納スペースを作っていただき、Cell phone and small accessory storage、飾り棚として活用できるようにしていただきました! 設置が無事に終わったため、At the first order counter、自家焙煎珈琲豆屋「まめやかふぇ」のこだわり豆で淹れる美味しいコーヒーでも飲んでいっていただきましょう! 身長162cmの私でも作業しやすい高さとなり、without straining the waist、It is a very comfortable counter! The warm wooden counter、ちょっとカフェっぽい雰囲気に見えませんか? カウンター内に収納スペースを設けたことで、Because you're not putting extras on the counter、The presence of the electric mill of "Kalita" shines! In addition、お気に入りの紅茶ブランド「TWG Tea(ティー・ダブリュー・ジー・ティー)」と「MARIAGE FRERES(マリアージュ・フレール)」の缶がすっぽりと収まってくれたのも嬉しい限りです! 家に居る時間をより快適に、Wishing for ease of living、My house is changing furniture and making little-by-little changes。This time, I am really pleased with the couple that I was glad to consult with "Hana Mizuki Kobo"! Not to mention the custom-built house of the new building、家づくりのことなら何でも相談してみると良いですね! 花みずき工房 住所静岡県浜松市西区大平台2丁目48-33 TEL:053-482-0800 Hours of operation:9:00-18:00 Golden Week Holidays:大平台本社5/2(日)〜5/5(水)※5/8(土)より通常営業 駐車場:possession...

Happy New Year "Nekenke no New Year" New Year's Day immersed in drinking comparison of people Kuheiji brewed in Gosetsu cuisine and Ise shrimp sashimi

I would like to express my heartfelt congratulations on the New Year! 2022 celebrates the New Year safely in Hamamatsu、It became a refreshing morning to look at the first sunrise over Lake Sanaru、On tv shows, you can see the first sunrise of the splendid Diamond Fuji as well as last year、おみくじも昨年同様に「大吉」を引き当てる幸先の良い年明けを迎えることができました! 元旦の我が家の食卓では、Every year thankfully, my friend Ayako Shimizu and Nanako Kamofuji sisters' mother, Meiko, have carefully prepared a special dish.、Gobo dishes and sashimi and sake additions added there、For warm soup、While enjoying your husband's special nishi sushi、Immersed in the drinking comparison of the famous sake "Shujin Kuheiji Junmai Daiginjo"、祝杯致します! 幸せを重ねるという意味から御節料理は、It is common to pack it in a heavy box.、我が家では今年も富山の大好きな陶芸家「釋永 岳(Gaku Shakunaga)」の器に盛り食後の「巖邑堂(Ganyoudo)」の上生菓子」は「Shimoo Design」の木の器に盛り込み目でも楽しみながら新年を迎えたいと思います! 朝起きて、Get dressed.、Standing in the kitchen and working。これが無ければ我が家の正月は始まりません! 一皿ひとさら、Carefully cut and serve、Warm soup reheats after shooting。Hot and warm、Cold things are cold.、料理の基本を忘れてはなりません! 今年の刺盛りは、We purchase fresh lobster、Find out how to handle it on "YouTube"、While watching easy-to-understand videos、Demolition of Lobster For The First Time。Prepare ice water、Making full use of kitchen scissors and kitchen knives、It's easier than you thought.、刺盛りの主役として綺麗に盛り付けることができました!伊勢海老が入ることで刺盛りの見栄えが一気に華やぎます! 「御節料理」×「釋永 岳(Gaku Shakunaga) áge Φ320」 「伊勢海老と盛り合わせ」×「釋永 岳(Gaku Shakunaga) gen 大皿 Φ420」 鮪は大トロ、Prepare a medium toro、Sea bream and sweet shrimp、How much on the scallops?、Salmon、Honzuwai Crab、Torafugu's tetto look like a white peony、伊勢海老を主役に楽しむ豪華な刺盛りに致します! 食用金箔「金の舞」を散らした伊勢海老は一気に正月仕様に早変わり!金箔は2gの金を畳一枚にまで延ばし、Because it is too soft in pure gold、It is made by mixing silver and copper.。This is about 20mm of gold leaf.、The component weight is "gold 94.44%、Silver 4.9%、copper 0.66%"、厚生労働省でも食品添加物として認められている食用金箔です! 毎年頂戴する松井家特製の今年の御節料理は、Simmered rice、Chicken dumplings、Beef Yawata Roll、With seaweed、Simmered koya tofu、Shiitake mushroom、Rice field making with walnuts、Red and white quail egg、Smoked salmon roll with curly egg、Black Bean、Red and white kamaboko、Red and white eggbud (in a bowl of flower yuzu)、Nishiki-egg、While the wonderful goods of love plenty that took time and effort with bigai are gathered、As a supplement、Teriyaki of the salmon、Grilled shrimp、Datemaki、Number children、Salmon roe、Measures、Chinese Jellyfish、煮豚を追加します! 盛り付けは毎年我流で見栄えを重視するので、Please forgive the rules of the serving。 The Japanese clause that can be done by fine manual work、The colorful color scheme is also beautiful、Each has its own meaning as a lucky charm! Kamaboko symbolizes the "sunrise"、Red is happiness and pleasure、White represents holiness.。Date scrolls are "Castella Kamaboko" that was introduced from Nagasaki to Edo in the Edo period、It is called Datemaki because it resembled the kimono of date people (fashionable people)。In addition、In the past, important documents and pictures were scrolled.、Osechi cuisine contains a lot of rolls.。Nishiki tamago with beautiful yolk and white color、The two colors are likened gold and silver and are pleased as New Year's dishes.。Shrimp、a long beard、Used as a symbol of long life in the hope that it will live longer until the waist bends、A number of children praying for child treasures and descendant prosperity、Making rice to wish for a rich harvest、"Mame" is originally、Black beans, which are also indispensable from word combinations such as "work hard" in terms that mean strong and healthy、Kombu is a necessity of Japanese cuisine with the word "rejoice"、There are still many more.、食材や料理に込められた願いを知ることで日本の御節料理の大切さが伺えます! 「栗きんとん」×「釋永 岳(Gaku Shakunaga) gen 薄鉢 Φ220」 御節料理の中でも一、Because "Kurikinto" which I love to fight for two divides it in large quantities、In another prime! Likened to a treasure shining in golden color、A rich year of cooking chestnut kinton。Like a real treasure, there is plenty of gold leaf! Steamed sweet potato is strained and kneaded together with chestnuts、You can enjoy elegant sweetness! My husband is originally not good at sweet potatoes and chestnuts.、I don't eat much,、I'm having sake、ちびちびと摘むのが至福の時間です! 「バラちらし寿司」×「釋永 岳(Gaku Shakunaga) 大工カット Φ200」 バラちらしを円形で作り、Serves like a sushi cake、Toro In the Middle、Honzuwai Crab、Shrimp、Salmon、How much、Kamaage Shirasu、Cucumber、玉子焼きと豪華なバラちらし! 「九十九里浜の蛤のすまし汁」×「釋永 岳(Gaku Shakunaga) gen 薄鉢 Φ220」 千葉県産九十九里浜の大きな蛤を使用。Take kelp dashi、Salt、Japanese sake、Sushi soup seasoned with light soy sauce、Served with three leaves and yuzu skin。蛤の優しい味わいとプリプリの身厚な弾力を楽しみます! 「兵庫県産唐墨大根」×「釋永 岳 (Gaku Shakunaga) mars 平皿...

Hamamatsu "New Year's Soba" Preparation for the New Year and the end of the year greeting with your dog Chocolat

New Year's Eve is every year、I came to "New Year's soba" at my favorite soba shop as a custom、In preparation for the New Year's day this year、because I was going to buy people、Missed during business hours、我が家で蕎麦と天ぷらをいただきます! 揚げたての小海老天と菜花天に白髪葱を添えて「ビオ・あつみエピスリー浜松」で購入した「みうらや製麺」の「生そば」を茹で手打ち蕎麦の名店「竹やぶ」の蕎麦つゆをかけて「小海老天そば」に致しました! 細く長く、I'm going to.、It's getting thicker and longer.、今年は欲深い年末年始を迎えそうです(笑) 今朝は朝一の開店前に「遠鉄百貨店」の駐車場で並び、While being troubled by many people、I was able to get sake and ingredients.。新年にいただく日本酒は大好きな「萬乗醸造」の「醸し人九平次(KUHEIJI)」の飲み比べを用意し祝杯を楽しみたいと思います! また正月用の上生菓子は浜松の老舗和菓子店「巌邑堂 袖紫ヶ森店」にて用意させていただきました!こちらも遠鉄百貨店同様に、It takes more than 30 minutes to enter the parking lot.、Even in the store, I decided to queue for about 30 minutes while being exposed to the strong wind in winter。It is loved by so many locals、This is a popular shop、焼きたての「どら焼き」や「揚げまんじゅう」が人気です! 正月を迎える準備の一つに正月花があり今年も「FLOWER AND DESIGN SOWAKA(フラワー&デザイン ソワカ)」のオーナーで華道家である永井裕心くんにアレンジメントをお願いしました!毎年大人気となる竹の器を用いており、Because it is made of a flower material that is good to keep、三が日が過ぎても暫く楽しむことができお勧めです! 今年は年末にかけて我が家の庭の造り込みとなるグリーンの手配やプランターの発注なども全てコーディネートしていただき、Thank you very much for your help! While stay homes continue due to corona disaster、I asked you to make your time at home more comfortable.、More greens on terraces and verandas、癒しの空間を作ることができ大満足です! 世界中の人々が、The Corona Disaster is making a big change in lifestyles and is about to become two years old.。Although we cannot travel overseas,、I was able to finish the year safely this year.、I will say hello at the end of the year with my dog Chocolat。 We will continue to provide many guidance and encouragement this year.、Thank you very much.。 I look forward to seeing many people in a cheerful figure next year.、Please have a good new year.。 FLOWER AND DESIGN SOWAKA&デザイン ソワカ) 住所浜松市中区中島2丁目24−14 SOWAKAビルヂング1F  TEL:053-570-6460 Hours of operation:10:00~ 17:00 Closed on Mondays:Tuesday Parking:有(無料)...

Hamamatsu "Noël Dinner 2021 @ Nekenke" A blissful Christmas night to spend at home with your dog Chocolat!

My house is always every year and I don't eat out at Christmas.、It will be a Christmas dinner without a couple water、This year、Like last year, my dog Chocolat joined、It will be a Christmas night to spend with chocolat! For days, I worked out a plan to say, "What shall I make this year?"、While referring to the cooking photos of their favorite chefs、I also thought about serving、I will do my best to have my professional photographer's husband take beautiful pictures! Incorporating carefully selected ingredients from the butcher shop and local seasonal vegetables、Take care of the aroma and heat、I'm looking forward with eyes、In addition、Let's make it with all our heart so that you can taste it and be happy! What makes our Christmas table gorgeous?、Regardless of Christmas spec table code、Thanks to the works of my favorite Toyama artists who are always indebted to me。By serving on a nice bowl、いつもの食卓よりも少しだけグレードアップして楽しみたいと思います! 「ユレ・フレール ブリュット インヴィタシオン  (Huré Frères/Champagne Brut Invitation)」 グラス「木村硝子店ピーボ オーソドックス シャンパングラス」 「WINE BOUTIQUE PANIER(ワインブティックパニエ佐鳴台本店)」の毎年恒例となるプレミアムシャンパーニュ宝くじに挑戦し当たった内の1本がコチラ! フランス国内外や海外で多くの経験を積み、François Yulet pursuing his own champagne。3代続く「ユレ・フレール(Huré Frères)」の現当主で、It is a young producer who attracts attention in specialized magazines etc.。Particularly influenced by winemaking in Burgundy and New Zealand, he、We are challenging new methods with free concepts while emphasizing traditional manufacturing methods.。 One of the most representative methods is、Like an ancestral eel sauce、30年間継ぎ足し続けたリザーヴワインを使うソレラシステムと大変希少なシャンパーニュです! 一口目から純粋に美味しいと感じるその味わいはフレッシュさを重視して造られており、There is a solid fruit feeling、綺麗な酸味とミネラルが楽しめます! 「ツバス いくら おとなりさんちのラディッシュ 柚子と蕪のソース」 器「釋永岳 大工カット」 成長と共に名前が変わる鰤。Tsubas is one of the names in the growth process of yellowtail.。Use a tsubas that has been tightened with kelp overnight with a fence。How much is it on the cut bus?、Baby leaf、I shaved the skin of yuzu、浜松の安心野菜「おとなりさんち」のラディッシュを車輪のように添え、I tried to look like a sled pulled by reindeer! The sauce is a turnip sauce stewed in vegetable soup stock.、Okinawan Nukima With Yuzu Fragrance! The tsubas that I laid overnight can enjoy the smell of kelp.、The umami becomes stronger and moist、蕪と柚子の優しいソースにも良く合います! 「牡蠣とホワイトマッシュルームのフラン 牡蠣のソテー 谷野ファームの自家製バジルソース POWAPOWAのリュスティックカリカリトースト」 器「釋永岳 gen 中鉢」 一年株の大粒の牡蠣は下処理して水気を切っておき、Vegetable broth and onions、Make white mushroom paste with bacon、Strained with egg solution、Steam oysters and sliced white mushrooms in a bowl for about 15 minutes.、We make oyster flan (Western style chawanmushi)! On top of the finished franc、「谷野ファーム」のバジル(ベビーリーフ)を使って作る自家製バジルソースでソテーした牡蠣を乗せ、One-time egoma oil。掛川のブーランジェリー「POWA POWA(ポワポワ)」のリュスティックをカリカリにトーストして添えれば完成です!牡蠣とホワイトマシュルームの旨味が凝縮されたフランにベビーリーフゆえに優しいバジルソースに仕上がった牡蠣ソテーが絶品! 余談ですが、I was uploading a video of the process of making with Instagram stories、From writer Gaku-kun、"Egg fluid is NG in the bowl"I received a message! Chawanmushi and pudding, etc.、You can't stick to the vessel! Especially since the gen series is one of the charms of the skin quality of the frizz、It is serious when egg liquid enters the frizz! The husband who examined that baking soda seems to be good to remove the dirt of the egg attached to the tableware hard.、It is as soon as I survived safely! For handling vessels、以後気を付けます(苦笑) 「鳥市精肉店あいち鴨のパテ POWA POWAのリュスティック  MAILLE種入りマスタード」 器「釋永岳 リバーシブルシャーレ」 豊橋の創業90周年を迎える「鳥市精肉店」の真っ白なブランド鴨「あいち鴨」のパテをカットし、Maille mustard with mayu and charbil、掛川のブーランジェリー「POWA POWA(ポワポワ)」のリュスティックと共に!濃厚なあいち鴨のレバーの香りでワインが恋しくなるお味! 「グリーンアスパラガス 海老 アスパラ菜の花 アメリケーヌソース」 器「釋永岳 薄鉢」 極太のグリーンアスパラガスが手に入ったので、Sautéed butter with shrimp using only the tip、Served with asparagus rape blossoms、I will be entangled in shrimp americane sauce! Because it was a rich sauce that you may make pasta as it is、翌日は余ったソースでパスタにしました! 「鳥市精肉店あいち鴨ロース肉のロティ ヤママツ鈴木農園のオニオンヌーヴォとキャロット...

The whole body of the sea bream ramen made by Kyoto "Hyotei" Michelin three-star ryotei

Boasting a history of more than 450 years at a long-established restaurant in Kyoto、Yoshihiro Takahashi, the 15th owner of the three-Michelin-starred HYOITEI、"I want to deliver a luxurious cup that you can enjoy at home!" And wishes、Ramen making challenged! At Hyotei、Akashi sea bream has been served in the making throughout the year、This time, the bone is dried and matured.、Complete the superb soup packed with the deliciousness of sea bream、It will be full of finished whole body! now、Developing ramen with corona disaster、クラウドファンディングプロジェクト「Makuake」にも参加され、Far more money than expected than the target amount、その資金を投じてオンラインショップの新メニューの開発などに力を注がれているとのこと! そんな老舗料亭の料理人の熱い想いと卓越した日本料理の技術を詰め込んだ極上の一杯となる究極のお取り寄せグルメが浜松の「天使音マスクメロン」を生産する影山雅也さんより御中元として我が家にやってきました! クール宅急便で届いた箱の中には「鯛ラーメン(2人前)」が作れるセットと「鯛のあら炊き」がミールキットのようなセットで登場! 「鯛ラーメン」 鯛スープ、Shellfish Extract、Sea bream salt koji pickles、Sea bream grilled fu (sea bream miso)、Low-water ultra-fine noodles、Yuzu Aburaki、Black Shichimi、Kujo Leek。 「鯛のあら炊き」 上質な明石の天然鯛の頭を使った贅沢な「鯛のあら炊き」は、Using one natural sea bream luxuriously、Liquor、Mirin、It is cooked sweet and spicy using sugar.、Packed。Because the broth is boiled、Warm in a saucepan as it is、Bamboo shoots and cows boiled 蒡、clumsiness、It is also good to cook and eat with vegetables such as、煮凝りと一緒に「鯛の炊き込みご飯」にしても良しと食べ応えのある「鯛のあら炊き」が入っています!盛り付けの際に用いる木の芽が別添えされている細やかな気配りも料亭らしい粋なあしらいです! 「鯛ラーメン」器釋永岳「アージュ ÁGE 薄鉢」 ①鯛スープ:Dried sea bream bones and baked tomatoes、ネギなどの香味野菜を合わせて引きました ②貝エキスアサリや干し貝柱から抽出したエキス ③黒七味「原了郭」の名物 独特の風味とピリッとした辛さが特徴 ④柚子あぶら太白胡麻油に柚子の香りを移したフレーバーオイル ⑤九条ネギ繊維が柔らかくあっさりとし召し上がれます ⑥鯛焼き麩自家製の鯛味噌を「麩嘉」の麩で包んで焼きました ⑦鯛の切り身を塩麹に漬けました ⑧低加水極細麺歯切れのよい極細麺「麺屋棣鄂」 「鯛のあら炊きの炊き込みご飯」器釋永岳「ゲン gen 薄鉢」 瓢亭の「鯛のあら炊き」は、It is the one of the back menu existence to make only when there is an order from the 责輗、店では出していない明石鯛のあら炊きを家庭で楽しめるとは夢のような試みです! 我が家は炊き込みご飯が大好物なので「鯛のあら炊き」を炊き込みご飯にアレンジしました! 白米3合分の上に「鯛のあら炊き」を煮汁の煮凝りと共に入れ、Light mouth soy sauce、Mirin、Turn a little sake、If you put chiyo's first out of one bag、軽く混ぜ合わせて炊飯器を「炊き込みボタン」にセットし炊き上げます! 美味しい香りがキッチンに立ち込め、When the signal of cooking comes out and opens at the same time、The beautiful sea bream is cooked with a lot of cheeks! The long-awaited burning is also made、It is the completion of the cooked rice of the luster which condensed the umami of the sea bream ara! Ceramic artist in 釋 on a "gen thin bowl" of Mt. Naganaga、Beat the buds of the tree with bread in the palm of your hand、香りを添えていただきます! 美味しい鯛の頭からとれるプルプルのコラーゲンと旨味が滲み出る、Chopsticks advance with sweetness and spiciness、Oh, my God.、Enjoy plenty of cheeks and tight tails、おかず要らずの主役級のメインディシュとなります! この御時世だからこそ、Because the expected value and demand for the order gourmet are increasing、I think that you can enjoy various inquiries in the future! Mr. Kageyama、ごちそう様でした! 瓢亭 住所京都府京都市左京区南禅寺草川町35 TEL:075-771-4116 http://hyotei.co.jp/...

"Home BBQ" BBQ with carefully selected ingredients in France's three earth chicken pulle noir and aichi duck

梅雨の合間をぬって開催する「おうちBBQ」! 今回のテーマは磐田市見付にある「フォレストファーム恵里」のフランス三大地鶏の「プーレノワール」や愛知県豊橋市の老舗精肉店「鳥市精肉店」の自社生産となる希少価値の高いブランド鴨「あいち鴨」とブランド鶏にフォーカスした厳選食材尽くしのBBQとなります! 「Dom Perignon ドン・ペリニヨン 2006 Moet & Chandon」 モエ社の巧みなプロモーションが成功し誰もが知る格式高いシャンパーニュとしての道を歩んだドン・ペリニヨンで豪勢に乾杯! 「彩り野菜の籠盛り」 野菜は浜松市篠原町でこだわり野菜を栽培されている「ヤママツ鈴木農園」の鈴木成典さんから甘味豊かな「オニオンヌーヴォ」や瑞々しさが抜群の「朝採れズッキーニの子」をはじめ、Comparison of carrots from Iwata and hime carrots from Hamamatsu、Colorful "Paprika" from Iwata, such as "sweet daughter" and "gold rush" corn eating comparison of the morning harvested in season right now, etc.、In a lot of baskets! [Production area, producer, vegetable name] Hamamatsu Yamamatsu Suzuki Farm Onion Nouveau Hamamatsu Yamamatsu Suzuki Farm Morning Harvest zucchini child Hamamatsu Toki afua Yume Hime carrot Iwata Suzuki Fujiko Berry Rich Carrot Iwata Noguchi Yuri Paprika Shizuoka Corn Sweet Daughter Shizuoka Corn Gold Rush "Toriichi Meat Shop Aichi Duck Thigh Low Temperature Cooked Stick Chicken Salad (Miso Studio Xita Rice Miso)、「レッドオニオンの甘酢漬け」 豊橋の「鳥市精肉店」が自社生産するブランド鴨「あいち鴨」のもも肉の低温調理を千切りした胡瓜をたっぷりと添えて棒棒鶏風にしてみました前回はロース肉の低温調理を楽しんだので今回はもも肉をセレクトし食感の違いを楽しみました! レッドオニオンはスライスして大好きな甘酢漬けに♪ 胡麻味噌ドレッシングは、I make it using rice miso of "Miso Studio Xita" made by Mikiko Kinoshita, a miso craftsman introduced by a wonderful couple who I recently met, Mr. and Mrs. Kunihisa Ueno and Ms. Tomoko! This sesame miso dressing is not to mention salads and vegetable sticks.、It is also recommended for meat and fish! [Miso sesame dressing using rice miso from Miso Kobo Xita ~ Recipe~] ・ 1 tablespoon miso , 2 tablespoons olive oil , 1 tablespoon mayonnaise , 1 tablespoon vinegar , 1 teaspoon kikimi sugar , 1 teaspoon soy sauce 1 ・ 1 teaspoon pepper..

"Homemade plum wine and homemade plum pickles" Ume work with ome and ripe plum of Nanko plum

This year, I would like to work plum work such as homemade plum wine and umezuke using Nanko ume harvested by plum picking that I experienced for the first time at the home of artist Shintaro Amioka! Homemade plum wine is made by trying various base alcohols.、好みの梅酒を見つけることができます! 今回用意したベースアルコールはオーソドックスな「ホワイトリカー ゴードー」に、"Brandy Dilbell Napoleon" that seems to be able to enjoy a rich taste、Sweet potato shochu "DAIYAME~Daiyame~" with a sweet smell like lychee、"Jifar Ginger of the Indes" of herbal ginger liqueur、スパイシーで大人な「ドライジン マスターズロンドン」と全部で5種類のベースアルコールで作ります! 梅酒のベースを高級酒で漬け込んでみたら、Why don't you taste it? While thinking、When I think about when I failed,、そら恐ろしくて安価なお酒に走ってしまうのが現状です(笑) また、Be careful because the act of making plum wine using sake with an alcohol level of less than 20% is against the law (violation of the liquor tax law).。 Ome soaked in a storage bottle 4L bottle is weighed with 1Kg as a guide by selecting beautiful fruit without scratches。 Plenty of water in the barrel、Carefully wash Ome by hand while draining water.。 梅は傷付きやすいため丁寧に取り扱いましょう! 綺麗な水に張り替え、1Leave in the barrel for about an hour to be without actuing.。 Azal Ade、Draining on kitchen paper、Using bamboo skewers, we carefully remove ome's heta one by one.。 Some of them can be taken beautifully with Pollo.、Some children are a little easy to remain.、Because it becomes plum wine of a refreshing taste without a taste that is enough to take it beautifully、傷付けないように丁寧に取り扱いましょう! 最後にもう一度一粒一粒の水気を確認しながら取り除いていきます。 There are many one-to-one recipes for the ratio of Ome and ice sugar.、I don't like plum wine that is too sweet.、This time ice sugar is made at 600g for 1kg of Ome。 Because the preservation bottle of a large glass is difficult to boil and disinfect、After washing the detergent with hot water, dry it.、Cleanly disinfects edible alcohol with soaked kitchen paper。 Carefully spread Ome、Sprinkle ice sugar from above to fill the gap。 Ome → ice → Ome → ice sugar alternately。 丁寧な作業をしていると心も落ち着きますし「美味しくなぁ~れ」の気持ちも添えて入れていきましょう! 青梅の隙間に氷砂糖が入り綺麗なグラデーションが出来ました! 交互に全ての分量を入れ終えたら、Gently pour alcohol from the top。 600g of ice sugar for 1kg of Ome、そこへベースアルコールの「ホワイトリカー ゴードー」を1.8mlを注ぎ入れ完成です! 梅酒は冷暗所で保管します。 About several times a week until the ice sugar dissolves、Turn and move the container to make the sugars inside uniform.。When the ice sugar melts away、Let's just wait for delicious plum wine.。 Repeat the same process、Potato Shochu "DAIYAME~Daiyame~"。 「ドライジン マスターズロンドン」も「ブランデー ディルベルナポレオン」も「ジファール ジンジャー オブ ザ インデーズ」もそれぞれに作っていきます! 全て同じ大きさのガラス保存瓶があるわけではないため、The amount is adjusted according to the size of the storage bottle.。 【自家製梅シロップ】 青梅600g.氷砂糖600g.酢70ml アルコール無しの梅ジュースのために「梅シロップ」も作っておきます【自家製梅漬けいろいろ】 あなん谷醤油濃口(昆布)、Ananya Soy Sauce Light Mouth (Kombu)、400g each of each lyskyo vinegar (chili pepper)、白キムチ(唐辛子)傷もの種取り1/4カット200g 青梅のカリカリとした食感が好きなので、Soy sauce pickled and 700 vinegar、I will try to add various homemade plum pickles marinated in white kimchi。 Ome 1.4kg min is removed with baking soda and pickled with ziplock after taking。 Because you can start eating this in about 2-3 weeks of soaking、食事やお酒のお供につまみたいと思います! もう一つは青梅を数日段ボール内で平らにし寝かせ、Using ripe plum ripened, we prepared our favorite "y1/2" "y1/2" umeboshi。 6 days of ripening from the harvested day、Ome, which was green, has a sweet aroma and has been transformed into a pale and gentle yellow、Because the flesh is also soft and delicate、Care must be taken further than Ome。 【自家製はちみつ梅干し】 完熟梅(青梅22日~28日まで追熟)900g.ホワイトリカー適量.塩90g.蜂蜜220ml はちみつ梅干しは、a bowl of white ricker、Sprinkle with salt when you wear alcohol.。 Put it in a ziplock disinfected with edible alcohol and let it sleep until after the rainy season.、7月20日過ぎの梅雨明けの晴れ間に2日程天日干しさせて「梅の土用干し」をすれば完成です! 【自家製梅酒いろいろ】...

"Toriichi Butcher Shop" The brand duck "Aichi duck" that the butcher who has been founding for 80 years grows is exquisite!

Toriichi Meat Shop, a long-established meat shop that has been in business for more than 80 years in Toyohashi City, Aichi Prefecture! This includes the brand duck "Aichi duck" produced in-house、Cow、Pig、Chicken、Wild boars, etc.、Sticking to delicious and safe domestic meat、厳選された素材を取り扱っている精肉店です! 店頭では、Including "Aichi duck" produced in-house、Carefully selected meat "Genji Wagyu"、"Dandoyama Kogen Beef"、"Toyohashi Beef"、"Mikawayama Blowing Quail"、"San state pig"、"Wild boar" and "deer", etc.、80There is also a strong cooperation system that can be obtained only because there is a relationship of trust with producers and processors that has been built up over more than 10 years、We have a wealth of original products。 Brand duck "Aichi duck" that is particular about in-house production。 This is a contract with two farms in toyohashi city, which is a local、It is the only locally produced duck meat in the prefecture that has been branded。 ※「あいち鴨」商標登録第5850370号(特許庁) 私たちの本日の目的はまさしくこちら! 先日、Mr. and Mrs. Kunihisa Ueno and Mr. and Mrs. Tomoko put it in the fold that they had come to play at home、"Aichi duck" which knew the name for the first time。 At a later date、Appeared in the BBQ held with friends、I fell in love with the deliciousness when baked with binnagatan、浜松から車で約40分かけてまでも足を運んでみたいと思わせてくれた「あいち鴨」に会いにやって来ました! ショーケースには「あいち鴨」のもも肉や胸肉(ロース)、Smoked、Processed products such as soft salami and terrine、The beauty of the meat quality and the excitement of eating it are revived、暫し覗き込んで立ち止まってしまいました! 丁度、We're going to have a BBQ at home.、In order to prepare this exquisite "Aichi duck" at that time、早速配送予約致しましょう! 真空パックで販売されている「あいち鴨」は冷凍保存で販売されており、Because the expiration date is also long and can be saved、You can also prepare it in advance.、It is also possible to keep stock。However,、In order to taste delicious meat more deliciously、BBQ開催前日にチルドで配送していただくことにしました! どのお肉もとても美味しそう! 個人的には内臓系が大の好物なのですが、Because my husband is not very good at it、through them sideways。 It is also poured into "Aichi duck Saikyozuke" written as a special toriichi landlady、「焼かないステーキ」なんてネーミングもとても気になります!(笑) 先日上野さん御夫妻の御宅でいただいた極上肉「源氏和牛」も販売されています! こちらは地元愛知県を代表するブランド「鳳来牛」を育てる名人集団「源氏肥育組合」が手塩をかけて育てた黒毛和牛「源氏和牛」。 From about 10 months old, 5% of the feed is grown by mixing sake kas of Sekiya Brewery Co., Ltd.'s famous sake "Horaisen".、Valuable brand Wagyu beef with extremely low circulation because it takes a lot of time and effort to grow。 Its flavor is、You can enjoy good quality fat and meat quality full of umami that is delicious enough to chew、The elegant smell of meat is the best meat that whets your appetite、牛の脂自体をあまり得意としない私たちでも本当に美味しく感じられた数少ない牛の一つとなります! いつも上野さん御夫妻もお世話になっているという店頭スタッフの小林さんに色々ご説明いただき「あいち鴨」の手配も無事完了! 牛、Pig、With chickens、Categorized and easy-to-see showcase。 「今日は〇〇肉の気分だね」と次から次へとお買い物に来られるご家族の姿が多く見受けられました! こだわりの加工品コーナーに並ぶ商品は、Because there are many things that can be used for alcohol、こちらもかなり気になります! それこそ、I can't forget the elegant taste of "Aichi hime terrine ", which was one of the appetizer plates that appeared at the aperitif of Ueno House、こちらも購入! 私たちお気に入りの豊橋のフレンチレストラン「aru(アル)」の料理にも数多く登場する新城の「SFIDA(スフィーダ)」のお野菜も販売されています! 以前はレストランへの卸を幅広くされていた鳥市さんですが、After all, this is also affected by the corona disaster、New initiatives in in-store sales can now be put in place、店先を利用し炭火で焼き上げた絶品串焼きも販売されています! 焼き場を担当してくれた男性スタッフの樋口さんが東京で鴨肉専門の「鴨一ワイン酒場 sun(サン)」を経営されているそうで兄弟揃って「鴨」繋がりという素敵なお話を伺うことができました! 炭焼きの香ばしい香りが立ち昇り良い顔色になってきました! こちらの串焼きのお肉は大きめでお得感がありこの時は錦爽鶏のもも肉やネギ間の炭焼きを提供されていました! 丁度、Because it was a timing when I could order freshly baked、「鴨の炭火焼」を2本オーダー! 炭火で焼き上げた串焼きは店内のこちらのウォーマーケースに並びます! 豊橋のアーティスト「味岡伸太郎」さんの御宅に梅狩りに出向く前でしたので奥様と明里ちゃんに焼きたての串焼きも差し入れすることに致しましょう! 「あいち鴨 炭火焼」1本250円 串焼きは、It is simply seasoned with salt so that you can understand the original taste of meat.。 "Aichi duck" with a fat melting point of 26 degrees is healthy and has a umami taste、まろやかでコク深い味わいが絶品です! 「あいちひめの田舎風レバーのテリーヌ」100g 650円 この日の夜購入してきた加工品2種をワインの当てに頂戴しました! 「あいちひめの田舎風レバーのテリーヌ」は豚肉や豚レバー、Onion、Pistachio、It has spices and so on.、良質な脂で優しい味わいながらにしっとりとジューシィーで芳醇な旨味が楽しめる最高のワインの当てです! 「エガワコントラクター」さんの「喜多方アスパラガス」のバターソテーと共にいただきます! 「あいち鴨 ソフトサラミ」1本980円 「あいち鴨のソフトサラミ」は、I bought it for my husband who likes salami、これがまた衝撃の美味しさです! あいち鴨のもも肉とささみを使用しており、On top of the light and elegant、The taste of garlic and spices is also a good accent、More than anything、その柔らかさとジュワッと溢れる肉汁に驚きます! ソフトサラミならではの瑞々しい味わいでパクパクと箸が進んでしまいます! 「あいち鴨ソフトサラミとベーコンとズッキーニのフレッシュトマトピッツァ」 ソフトサラミに熱を加えたらどうだろう?と思い立ちお試しでピッツァにしてみました! タイムの香りを纏わせたフレッシュトマトとズッキーニの瑞々しさにソフトサラミの旨味が加わりサクサクの香ばしいクリスピー生地との相性も抜群のピッツァに仕上がりました! 熱を入れることで香ばしさは加わりますが、If you enjoy it as a mass of umami because delicious fat melts、ソフトサラミは火入れせずにそのまま食されることをお勧めします! 「ラビア 2016 ボデガス・セロン」スペイン スペインのオーガニックワイン「ラビア 2016...

Yamamatsu Suzuki Farm grows herbs and Western vegetables using farming methods passed down from generation to generation

It has been improved based on the farming method that has been passed down from generation to generation、I went to visit the farm of Yamamatsu Suzuki Farm, which is mainly cultivated mainly for herbs and Western vegetables! We have been delivering lifestyle-related information, mainly for luxury resort hotels and Michelin-class restaurants in Japan and overseas.、Currently, there is a corona disaster, so I do not go abroad as I think, let of traveling abroad.。In there、To start what we can do even though it's coronal、Based in Shizuoka Prefecture, where we live, we have started activities to connect producers and chefs from all over Japan.。 野菜を作り続けて約30年の農園オーナーである鈴木成典(Shigenori Suzuki)さんに農園を案内していただきましょう! こちらではハウス栽培を主体にされながら路地栽培もされており、Including seasonal vegetables grown every season of spring, summer, autumn and winter、周年栽培できるハーブや野菜も御目にかかれます! 先ずは、5月上旬~7月にかけて栽培できる夏野菜「花つきズッキーニ」のハウスで収穫体験! 本来、The harvest of zucchini with flowers is special this time because it is said that it is the most delicious state to be harvested before the morning sun rises.。 "Zucchini" is a companion called Pepo pumpkin of the Uri family and is also known as "no-belled pumpkin"。 As the name says, there is no tinge.、It does not grow vertically, but you can see that large leaves spread widely on the side、一株ひとかぶ毎に十分なスペースが必要なようです! 花つきズッキーニは花弁の食感と幼果のほんのりとした甘さが特徴で、French and Italian restaurants often use it for dishes such as "stuffed flower zucchini" and "frites of flower zucchini".、Because it is not so common in general supermarkets、花つき状態の栽培過程を見れるのはとても新鮮です! 手作業にて行う受粉作業により、a fruit that is enlarged by pollination with stass pollen on a pistplist。 Because the frit made with a small zucchini baby before it was enlarged was the most delicious and made me have cute children of different sizes、おうちでやってみたいと思います! 花つきズッキーニを収穫する際、Because if the petals are damaged, the value will be ruined.、It is shipped as an important product with great care in handling。 花をもぎ取ることで私たちが普段見ているズッキーニの姿になりました! お次は「縞インゲン」のハウスへ! 野菜へ注がれる鈴木さんの情熱を知るシェフたちから「こんな野菜やあんな野菜を作ってほしい」との要望が入ることもあり最初は種を仕入れては手探りで育て、Select only delicious food while having chefs who go to go to you taste it.、そこから自家採種して育てていくことで長い年月をかけて現在の品質を確立しています。Repeat the interaction with such chefs、Mr. Suzuki is said to have made this vegetable.。 ちなみにシェフたちのことを鈴木さんは「コックさん」と仰っていましたそのどこか懐かしい響きが私の記憶に優しく刻まれ鈴木さんの穏やかなお人柄に触れた気がしました。 Vegetable making in cooperation with farmers on the side of actually growing vegetables and chefs on the side that cooks them deliciously。まさに理想の形がこの農園にはあります! さやに黒い縞模様が入っている縞インゲンは、It is said that it is treated as the finest green beans in France.。 To harvest in slender、a striped green beans who can take their delicacy into their hands。 This stripe disappears when heated、Become a bright green、その食感はシャキシャキと柔らかで細身で収穫するため筋張ったところはなく豆本来の甘味が楽しめます! 生育過程に日々細やかなチェックを入れ、While keeping the field in good condition、agricultural work that is mostly manual in the process。 The burden on the body is also felt by repeatedly bending down and stretching。 No matter how much time and effort you spend carefully raising it、It doesn't start without a place for harvested vegetables.。 This farm also received the aori of coronal evil、In March last year, we were hit hard by the severe conditions.、This place is a stepping place and it is carefully cultivated by facing forward.。 In the vacant space, it is called "experiment" and a new seed is sprinkled and raised、We are also focusing on discovering new vegetables with the desire to make and eat delicious vegetables not only in Japan but also around the world.。 こちらは小振りな玉が愛らしい「オニオンブランシュ」 水分量が多く生でかじらせてもらうとジューシィーな瑞々しさがあり甘味を楽しめます! 後味に多少の辛みがあるものの生でも美味しく食べれます火を入れることでより甘味がとろとろの食感も楽しめ小振りなその容姿からガルニチュール(garniture)に採用されることの多い野菜となります。 In fact, there is "Onion Nouveau" which is registered as a trademark as one of the vegetables representing this farm.、こちらは時期的に12月~3月ということでお目にかかるのはまた来年までの楽しみにとっておきたいと思います! 「錦爽鶏もも肉のロースト 筍オニオンブランシュカラフルキャロットのグリル 新玉葱のソース」 収穫したばかりのオニオンブランシュやカラフルキャロットは早速おうちのメインディッシュのガルニチュールとして登場!錦爽鶏もも肉は筍と一緒にカリッと香ばしく焼き上げ身はふっくらとローストオニオンブランシュとカラフルキャロットは石窯ロースターにセットし400度の釜でじっくりグリルするとオニオンブランシュのその味わいは甘味がありとろとろ食感で主役級の美味しさとなり皮ごとグリルしたカラフルキャロットは芋のようにほっくほくの食感で甘味も香りも抜群の美味しさです!もし野菜嫌いな子がいたとしてもこの野菜なら絶対食べれるんだろうな…と思わせてくれる味わいを前にこうした野菜を食卓に並べることが食育に繋がるのはないかと心底感じる晩餐となりました! 風に当てられないようにネットをかけられていたのは周年ハーブの「ルッコラ(ロケットサラダ)」です。 With arugula that you can enjoy a sesame-like taste with a delicious herb with a tangy spicy accent of salad、This place is finished softly for salad、Improved to reduce bitterness and hotness。 Arugula growing up in the net (right)、If you compare the arugula (left) that has grown up outside the net、葉の硬さや味わいが見事に違います! 風に吹かれ勝手に育ってしまったルッコラは葉が硬く渋味や苦味もあるのに比べ、Arugula raised in the net is soft and delicate leaves and fragrant、フレッシュ感溢れる中にほろ苦のアクセントも利いており美味しく味わえます! 土づくりの基本となる堆肥は堆肥舎に山のように盛られ、I'm sleeping quietly waiting for that time of activity.。 The compost of "Kawai Ranch" of three days is adopted here.、The ranch provides the high-quality food necessary for the health of the cows.、The feces are mixed with ogakzu and carefully cut back again and again (stirring) It becomes compost made so that there is no fermentation shortage.。As a result、こちらの堆肥の匂いは全く臭くありません!これには驚きました!近隣の方に御迷惑がかからないように匂いや音に関しては特に気を配られているそうです。 The farm uses high-quality ripe compost that can be slept in this compost house for several months.。 If compost is sown in the field during fermentation, it will ferment in the soil, and the ground temperature will go up and the roots of the vegetables will be damaged.、Because feces and urine are raw materials, strong ammonia is not good for vegetables.。 In order to grow by taking advantage of the nature of the land called dune immature soil in this area、Thorough soil improvement by spraying plenty of finished high-quality ripe compost。Supplement nitrogen and minerals by adding compost、We will raise the sand dunes peculiar to this area to a good state.。そうすることで野菜の根張りも良くなり美味しい野菜が出来るのだそうです! 土壌改良された土地をぐっと踏んでみるとスポンジのように戻ってきます!砂地に堆肥を混ぜることでスポンジのような状態を作り出し適度な水分を保つことができるそうです。Also、In the surrounding area, safe and secure tenryu water well water, which is also used as drinking water, is used for cultivation.、Can properly nourish the field。 路地栽培の畑も見させていただきましょう! ふっさふさの葉が風に揺られるフェンネル畑! 英語でフェンネル(Fennel)、Fenouil in French、In Italian, it's called Finocchio.、The Japanese name in Japan is a plant of the genus Seri family Ukyo called 茴ka, a herb that has been widely used for food and medicinal purposes since ancient Greek and Roman times.。 Fennel is often used as a spice or herb.、Marinated salads and fish、a part of a leaf used in meat dishes、Delicious stems and rhephil parts can be used for soups, etc. even if eaten raw or pickled、The part of the flower can be eaten not only in appreciation.、Because aroma oil can also be extracted from seeds、花・葉・茎・根球・種と上から下まで全て無駄にすることなく使うことができる万能ハーブです! 繊細な羽根状の葉が広がる中、Yellow buds are in bloom.。The parasol-like gleas become adorable even if they accompany the dishes、It is characterized by a sweet and refreshing scent similar to anise, and you will be intoxicated by this goodness.。 こちらの赤いのは「ビーツキオッジャ(うずまきビーツ)」 イタリアはキオッジャ地方発祥のビーツで中は白とピンクのうずまき状になっており断面美が映えるためサラダなどにお勧めです! 「旬野菜のシーザーサラダ ビーツキオッジャ(うずまきビーツ)フリルレタス、Kale、赤と黄のパプリカ縞インゲンラブリーさくら(赤と黄のミニトマト)」 こちらもおうちでサラダにしてみましたがこの「ビーツキオッジャ(うずまきビーツ)」が入るだけでインパクト大!| 風味豊かな味わいを存分に楽しめました!...

Scroll to top