Eating comparison of Hida beef and Hamana beef! Sukiyaki SUKIYAKI, our home's classic New Year's dish

Sukiyaki (SUKIYAKI) appears on our dining table on New Year's Day every year!

Two kinds of beef are prepared by the prefecture difference.、I want to eat and compare the black hair Japanese species "Hida beef shoulder loin thin sliced (A5)" from Gifu Prefecture, which is said to be a work of art of meat, and "Hamana beef shoulder shattered" grown up in "Iguchi Ranch" Enshu on the third day!

We usually like gibier meat.、"Cows、Pig、When I say the favorite meat rank of "chicken", it is lined with "chicken> pig> cow"、Because it is rare to choose "beef" other than grilled meat when eating out、1Beef is only a few times a year.、"Sukiyaki" of the New Year has become a standard for some reason!

Because it was a meal for both morning and noon、I've prepared for an early dinner.、First of all, we toasted "YEBISU (Ebisu Beer)"!

Gifu Prefecture's black-haired Japanese species "Hida beef shoulder loin thin slice (A5)" x "Wing Yue release (Gaku Shakunaga) gen 台皿 Φ300」

Hida Beef, a brand beef that represents Gifu Prefecture、It becomes the best marbled meat of melting.、Fine fat and sweetness of shoulder loin meat、Because it is sliced with a refined ultra-thin、You can enjoy a high-quality taste with a soft and smooth texture!

Three days from Shizuoka Prefecture "Iguchi Ranch" Growing up in Enshu "Hamana beef shoulder thin slice" x "Wing Yue release (Gaku Shakunaga) リバーシブル石皿 Φ310」

In "Iguchi Ranch" of the three days、It is grown hybrid species (Wagyu x milk seed) that fat is not persistent dare to grow、Because it is brought up to give plenty of dried three-day mandarin orange feed all year round、Cows grown up with love and vitamins, and they have a dignified coat.、You can enjoy the high-quality meat quality full of elasticity!

The meat is carefully one by one.、Just lightly shabu-shabu and dyed in good shades!

If you entangle it with a beaten egg、You can enjoy soft and smooth texture and melting in the mouth!

Sukiyaki Vegetables x "Wing Yue release (Gaku Shakunaga) áge Φ320"

What about sukiyaki vegetables?、Chinese cabbage、White onion、Carrot、Donko (round-shaped thick dried shiitake mushroom)、Garland chrysanthemum、Baked tofu, etc.!
The taste of vegetables soaked in plenty of broth with the fat of beef is exceptional!

"White kimchi" x "Wing Yue release (Gaku Shakunaga) áge thin bowl Φ240"

The classic pickles on our table、Chinese cabbage、Cucumber、It is the one that the nail of the salt kelp and the crab are combined with the shredded carrot, and it is pickled in "Asazuke's white kimchi".、Seasonal pattern、It is also recommended to add gyoza skin and gyoza juice!

"Sweet vinegar pickleof persimmon" x "Wing Yue release (Gaku Shakunaga) gen 薄鉢 Φ180」

Slice the white turnip into 1cm slices.、Rakkyo Vinegar and Eggplant Skin、Pickled sweet vinegar soaked overnight by combining the claws of the persimmon!

"Pickled salmon" x "Wing Yue release (Gaku Shakunaga) gen Medium bowl . . . . . . . . . . . . . . . . . . . .

Pickled salmon marinated in gyoza soy sauce with a toro and a middle drop in the koji!
You can freshen the fat with the scent of gyoza!

"How much" x "Wing Yue release (Gaku Shakunaga) gen Medium bowl . . . . . . . . . . . . . . . . . . . .

How much soy sauce pickled from Hokkaido?、I was allowed to taste various things in the depa basement of Entetsu department store、Buy 100g 2,000 yen, which was your favorite taste!
It is large and has a moderate tension.、Good balance between soup stock and soy sauce、A taste of elegance soaked shallowly!

Seafood Thick Roll Edalist sushi x "Shimoo DesignShimoo, Kazuhiko (Kazuhiko Shimoo) / Shimoo Saori (Saori Shimoo) 浮様 丸皿Φ280」

Kaoru Kimme、Flounder、Scallop、How much、Rape blossoms、What is the thick roll ed.、It is made by the husband who arranged the remaining sashimi!

Watch GACKT who are looking forward to every showbiz personality with checking、Relax and enjoy a blissful New Year's Day dinner! After all, my house settles down!

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