We're holding an "at-home BBQ" in between the rainy season showers!
This time the theme is "Forest Farm Eri"Poulet Noir," one of the three major French breeds of chicken, and a long-established butcher shop in Toyohashi City, Aichi PrefectureToriichi Meat ShopThis BBQ will feature carefully selected ingredients, focusing on "Aichi Duck," a rare and highly valued brand of duck produced in-house, and other brand-name chickens!
"Dom Perignon 2006 Moët & Chandon"
Let's raise a lavish toast with Dom Pérignon, a champagne that has become a universally recognized and prestigious brand thanks to Moët's skillful promotion!
"A basket of colorful vegetables"
The vegetables are grown by a farm in Shinohara-cho, Hamamatsu City, that specializes in producing high-quality vegetables.Yamamatsu Suzuki FarmFrom Shigenori Suzuki of "[Name of company/organization]", the basket is packed with a variety of treats, including the sweet "Onion Nouveau" and the exceptionally juicy "Freshly Picked Zucchini," as well as a comparison of carrots such as "Berry Rich" from Iwata and "Hime Ninjin" from Hamamatsu, colorful "Paprika" from Iwata, and a comparison of freshly picked "Amako Musume" and "Gold Rush" corn, which are in season right now!
[Origin, Producer, Vegetable Name]
Hamamatsu Yamamatsu Suzuki Farm Onion Nouveau
Hamamatsu Yamamatsu Suzuki Farm: Freshly picked zucchini sprouts
Hamamatsu Tobiafu Yume Hime Carrot
Iwata, Fujiko Suzuki, Berry Rich Carrots
Iwata Noguchi Yuri Paprika
Shizuoka Corn Sweet Musume
Shizuoka Corn Gold Rush
"Toriichi Meat Shop Aichi Duck Thigh Low-Temperature Cooked Bang Bang Chicken Salad (Miso Sesame Dressing made with rice miso from Miso Kobo Kishita)", "Sweet and Sour Pickled Red Onion"
I tried making a Bang Bang Chicken-style dish using slow-cooked thigh meat from "Aichi Duck," a brand of duck produced in-house by "Toriichi Meat Shop" in Toyohashi, served with plenty of shredded cucumber. Last time I enjoyed slow-cooked loin meat, so this time I chose thigh meat to enjoy the difference in texture!
I sliced the red onion and made my favorite sweet and sour pickle with it!
The sesame miso dressing is made by miso craftsman Mikiko Kinoshita, who was introduced to me by the lovely couple Kunihisa and Tomoko Ueno, whom I recently met.Miso Workshop KishitaIt's made using rice miso from "[brand name]!"
This sesame miso dressing is great not only for salads and vegetable sticks, but also for meat and fish!
[Miso Sesame Dressing Recipe using Miso Kobo Kishita's Rice Miso]
1 tablespoon of miso
2 tablespoons olive oil
1 tablespoon mayonnaise
1 tablespoon of vinegar
1 teaspoon of brown sugar
1 teaspoon soy sauce
1 teaspoon of pepper
1 teaspoon grated garlic
1 tablespoon of ground sesame seeds
*A simple recipe where you just mix the listed seasonings together!
"Toriichi Meat Shop's Aichihime Pâté de Campagne, Country-Style Liver Terrine, served with arugula and baby leaf salad."
This is another product from "Toriichi Meat Shop" and one of my favorites: "Aichihime Country-Style Liver Terrine."
It contains pork, pork liver, onions, pistachios, and spices, and with its high-quality fat, it has a gentle flavor while being moist, juicy, and full of rich umami, making it the perfect accompaniment to wine!
"Toriichi Meat Shop Aichi Duck Soft Salami"
"Aichi Duck Soft Salami" is an exceptional product that I became completely captivated by after being blown away by its deliciousness the last time I bought it!
Made with Aichi duck thigh and tenderloin, it has a light and elegant flavor, with garlic and spices providing a nice accent. Above all, you'll be surprised by its tenderness and the juicy goodness that bursts forth from the meat!
The refreshing taste unique to soft salami makes it so addictive that you'll keep wanting more, and it pairs perfectly with wine!
"Sesame dressing on striped green beans from Yamamatsu Suzuki Farm"
When striped green beans are cooked, the stripes disappear, but they turn a vibrant green, and their texture is crisp yet tender. Because they are harvested while still slender, they are stringy and you can enjoy the natural sweetness of the beans, so we recommend serving them simply with sesame dressing!
"Kaneko Farm Lovely Sakura Mini Tomatoes"
My favorite cherry tomatoes are from HamamatsuKaneko Farm"Lovely Sakura!"
These freshly picked tomatoes boast a juicy, bursting skin, are packed with freshness, and have a high sugar content of 12 degrees Brix!
These days, yellow tomatoes are grown in addition to red ones, so I bought both varieties to make a colorful dish!
"Cream cheese and wheat germ cracker canapés"
Enjoy two kinds of canapés to accompany your drinks: a savory one made with cream cheese mixed with Iga pickles and served with cherry tomatoes, and a sweet one made with cream cheese, honey, and nuts!
"Sweet long peppers stuffed with cream cheese, dried bonito flakes, and fresh ponzu sauce"
I removed the seeds from my favorite sweet peppers, stuffed them with cream cheese, grilled them over charcoal, and topped them with dried bonito flakes and fresh ponzu sauce!
I've adapted the "shishito pepper version" that Tomoko-san taught me before, using "sweet long peppers" instead!
"Forest Farm Eri Poulet Noir"
The first main dish of the day, grilled skewers, are made with female black chickens sourced from "Forest Farm Eri," where they raise Poulet Noir, one of France's three most famous breeds of chicken, in a free-range environment!
"Forest Farm Eri Poulet Noir Skewers"
To make skewers, we have a selection of "thigh, breast, tenderloin, wing, meatballs, skin, gizzard, heart, and liver," allowing you to enjoy the unique flavor of each part!
Grilled over binchotan charcoal using far-infrared rays, the skewers have an irresistible aroma and are plump, moist, and juicy inside!
Poulet Noir offers a perfect balance of elasticity and a burst of rich, savory flavor. Freshly prepared offal, in particular, boasts a concentrated umami taste and is a real treat!
To fully enjoy the refined, natural flavor of the meat, we'll be using only French "Guérande salt"!
The sweet, melt-in-your-mouth texture of the onion nouveau and the refreshing juiciness of the zucchini were a huge hit, with everyone raving about them!
"Toriichi Meat Shop Aichi Duck"
For the second main course, we've prepared a large loin of "Aichi Duck," a rare and highly valued brand of duck produced in-house by "Toriichi Meat Shop"!
The fat from "Aichi duck" fuels the flames of Binchotan charcoal! The savory aroma will whet your appetite!
First, sear the skin side until fragrant, then flip it over, cover, and smoke it briefly while raising the internal temperature to 60 degrees. Once cooked, wrap it in aluminum foil and let it rest for a while before slicing it into thick pieces!
"Toriichi Meat Shop: Aichi Duck Loin, Charcoal Grilled"
The Aichi duck, roasted to a beautiful rosé color, has a rich and mellow flavor, and the more you chew, the more you can enjoy its deliciousness. Best of all, it's healthy!
Pair "Aichi Duck" with "Bourgogne Passetout Grains Cuvee Tagami / Lou Dumont," a limited-edition, superb wine made in Burgundy by Koji Nakata, a Japanese winemaker familiar for his "Tenchijin" label!
This wine was specially created to pair with yakitori for "Yakitori Tagami," a restaurant run by Koji Tagami, whom Mr. Nakata of Lou Dumont looks up to as an older brother figure. By fully utilizing their unique production techniques, they have created a fresh taste that enhances the freshness of the fruit!
Guérande salt is good, but this time we'll be pairing it with the fragrant "Monte Bussan Oli di Langa White Truffle Salt"! The deliciousness of the Aichi duck is not overpowered by the aroma of the white truffle! Incredible!
"Domestic Mochibuta pork spare ribs marinated in our special original BBQ sauce"
These spare ribs, made with high-quality pork marinated for six days in a special original BBQ sauce using herbs and spices, are perfect for heartily biting into with your hands and savoring their meaty flavor!
"Forest Farm Eri Poulet Noir's TKG (Tamago Kake Gohan - rice with raw egg)"
Our exquisite TKG (egg over rice) uses fresh, just-laid eggs from Poulet Noir, served with boiled sakura shrimp, Korean seaweed, shiso leaves, and green onions, and topped with a little Guérande salt, soy sauce, white sesame seeds, and refined sesame oil! It also comes with a special soup made from Poulet Noir's chicken bones!
To my delight, one customer exclaimed, "I've never had rice with raw egg on top like this before!" and even ordered three servings! (laughs)
"Hinon Agriculture Angel Sound Muskmelon"
Our family absolutely loves Hamamatsu-madeHinon Agriculture's Angel Sound MuskmelonThis melon, created by greenhouse muskmelon farmer Masaya Kageyama using his unique "double ripening" technique, boasts a supreme aroma and a rich, intense sweetness, with a maximum sugar content of 16 degrees, making it the ultimate muskmelon!
This is the ultimate gift that anyone you recommend it to will wholeheartedly praise!
"Shunkado Ohagi (Botamochi): smooth bean paste, chunky bean paste, and black bean kinako (roasted soybean flour)"
Hamamatsu's proud specialty confection, "Unagi Pie"ShunkadoWe were treated to three kinds of ohagi (botamochi) from the wagashi shop "": smooth bean paste, chunky bean paste, and black bean kinako. It was a blissful sweet time.Mameya CafeEnjoy it with an iced coffee brewed with freshly ground "Ice Blend" beans!
Here's the lineup of wines and sake we finished this time!
"Dom Perignon 2006 Moet Chandon"
"Miraval Ros Côte De Provence Jolie-Pitt & Perrin"
Kindeli Insieme Bianco
"Bourgogne Passetout Grains Cuvee Tagami / Lou Dumont (Bourgogne Passetout Grains Cuvée Tagami 2015 Lou Dumont)"
"Enka Legends Series: Takashi Hosokawa's 45th Anniversary in the Entertainment Industry - Special Limited Edition Sake: Naniwabushi da yo Jinsei wa"
Before I knew it, the sun had set, and the day had flown by. Perhaps because I was paying too much attention to everything, my beloved dog Chocolat sleeping soundly in the evening was the best way to relax! (lol)
Yamamatsu Suzuki Farm
Location: 725 Shinohara-cho, Nishi-ku, Hamamatsu City, Shizuoka Prefecture
TEL: 053-447-5794 (Suzuki)
https://yamamatsu.net/
Forest Farm Eri
Address: 1720-107 Mitsuke, Iwata City, Shizuoka Prefecture
TEL: 090-7610-6796 (Nakayasu)
https://www.instagram.com/pure0141/
Toriichi Meat Shop
Address: 26-1 Higashi-Odawara-cho, Toyohashi City, Aichi Prefecture 440-0886
TEL: 0532-52-3754
Opening hours: 10:00 - 18:00
Closed on Wednesdays and Sundays.
Parking: Yes
http://tori1.jp/
Hinon Agriculture Co., Ltd. (Representative: Masaya Kageyama)
Address: 118 Oshima-cho, Higashi-ku, Hamamatsu City, Shizuoka Prefecture
TEL: 053-545-3473
https://e-shop.amane-style.jp/
Mameya Cafe
2607 Muramatsu, Fukuroi City TEL: 0538-42-7222
Opening hours: 10:00 AM - 7:00 PM. Closed on Tuesdays.
http://www.mameyacafe.com/
