Hospitality cooking

2023/09/01 Post a Comment

Hamamatsu "Vistante Unico" Italian restaurant business trip chef and home party with Mr. and Mrs. Ueno

Although it has passed the autumn、The heat of the day still continues.、In the intense heat to feel the signs of autumn、Cool off in the evening、Holding a home party around champagne at our house。Our guests this time are、Kunihisa Ueno and Tomoko met through the introduction of Daisuke Matsumiya, the representative and manager of the old private house hotel "Kamakura Kokon" in Kamakura.。To enjoy a delicious meal and wine with the two of you、As a traveling chef of Italian cuisine、We are inviting Lucas Tanaka, the owner-chef of the completely private restaurant "Bistorante Unico" in Kamo River.。 The arrangement for this day that will decorate our dining table is、Please visit the flower shop "Sou Sou" that opened on Sunday, March 5, 2023 in Ohiradai、Order to arrange it horizontally along the table runner mainly in green。The day I asked、Just、I heard that there is a delivery plan、He also delivered it to my house.。Flower arrangements include、Turkish bellflower or clematis、Zinnia、Eucalyptus、Mishima Saiko、Helenium、Smoked grass、Wax Flower、Celosia、Peacock、Ainz、Lace flower、Daukas、Annabelle and many flower materials are used.、There is a freshness of green as ordered.、It adorably adds cool colors to the dining table.。"Sou sou" is、The original、A shop that was active as a flower class "Flower Studio Rac"。And moved to its current location.、You run a flower shop and a flower class together.。Because flowers are indispensable in our home、I'm glad it's opening in the neighborhood! To get to work on the preparation、Chef Lucas arrives 1 hour before start time。My house is also a first time to use it.、I think it's very difficult to be able to cook in the kitchen of a strange house at first glance.、Started as a pioneer of business trip chefs in Hamamatsu in the Corona disaster.、150Chef Lucas has done more business trips than ever before。Because I have gained experience in any environment, I am adaptable and resourceful.、The preparation is also outstandingly efficient.。I thought it would be convenient for the chef if it was in my house.、I purchased "BALMUDA The Toaster Pro" with a salamander function.、I was surprised when they brought their own! As is expected、Even if it is a cooking utensil, it is best to use something that you are used to.。What to prepare on this side for business trips、Drink such as wine or glass only if you like、Very convenient。Vessels and cutlery、Please bring placemats、Enjoy it as if you were dining at a real restaurant! 1 hour to start time、Let's relax in our gallery for the time being until we are ready.。 Mr. and Mrs. Ueno will meet again since the "Pre-Noir Party" held last summer。You may have noticed that the lighting in the gallery has been renewed.、Interesting observation of the popular work "RON" designed by lighting artist Toshiyuki Tani。Combining the craftsmanship of Mito, which is said to be the Japan of lanterns, and the craftsmanship of Suruga bamboo Sensuji work that makes insect baskets.、Lighting that expresses the delicate sense of Japan aesthetics。Mito's lantern、Water on the surface、Treated to prevent dirt、PET resin for the string、Made of starch glue and environmentally friendly materials。Usually in the higo、Although use bamboo or wire、Thin Japanese paper is wrapped around a PET resin string to create a texture.、It suppresses the shadow of the hip itself。By narrowing the spacing between the strings and strings,、Express delicacy。The Suruga bamboo sensuji work that makes insect baskets etc.、Flexible bending of thin, round bamboo strings、It is characterized by the technique of incorporating it into a bamboo circle。Dispensing with the real pleasure of "bending"、Expresses softness only by assembling "straight lines"。In addition to the warmth of a round string、You can enjoy changing to the stately color of wabi sabi unique to bamboo as you use it.。Lanterns made of Japanese paper、Can be used in either orientation、2-way type that can change facial expressions。We also received a message from Mr. Tani, a writer, saying, "Please enjoy both faces."。This work is、It is also exhibited and sold at the "Louisiana Museum of Modern Art" museum shop in Denmark, which is praised as the most beautiful in the world.。In our gallery、See the fusion beauty of Japan and Danish artwork。 Tomoko, his wife, who enjoys tea and flowers, is serving a wonderful yukata custom-made by "CHIKUSEN" on this day.、The bright pink pattern of Manju chrysanthemum shines、If you correct the collar, you can make it look like a summer kimono。Dressed lightly with a half-width obi、Appeared in late summer attire。Long hair is also cut into bassari and bob.、It is also perfect for kimono The start time is ♪ approaching、Move the location to the dining room、Let's toast with champagne first。 Bistorante Unico Owner-Chef Lucas Tanaka Born in Hamamatsu after graduating from Tokai Cooking and Confectionery College in 2nd year、Trained as a waiter at "ANTICA OSTERIA DEL PONTE" in Tokyo Marunouchi Building for 1 year.、At "La scogliera" in Akasaka、Worked as a waiter and cook for about three and a half years。Once、Returning to Hamamatsu、Experienced part-time work at a restaurant for one year for the preparation period for the trip to Italy。When I couldn't go to Italy due to the influence of Corona、2020In October of this year, we opened "Bistorante Unico", which focuses on catering for one year only.。However,、Because there is no end in sight for Corona in that one year、The store was renovated、1Changed to a completely private restaurant with only tables and catering。 The chef is also in charge of all the dishes and other dishes provided.、Only on this day, the housewife business was completely closed.、I am also grateful that I can spend a relaxing time at home.、Families with small children and、Families who have an elderly person who cannot easily eat out、Also、Having a dog or cat like us、I think it is the best business trip service for those who are about to go out.。 The menu of the on-site chef's catering is、It will be one course for 13,000 yen (tax included) per person.、Appetizers、Two kinds of pasta、Fish and meat mains、You can enjoy all 6 dishes up to dessert。Because I asked the menu in advance、I asked my husband to design and print out the course menu.。Even though it is a private space called my home、Professional cuisine、This business trip style of enjoying a special time is、It will be a "Unico" style different from other restaurants.。 Immediately、Let's have Mr. Ueno, a wine lover, serve。 Cheers to celebrate the reunion with the always lovely Mr. and Mrs. Ueno after a long time! Champagne「Le Saulx d’Ancreville / Les Saure d'Ancleville is produced in the Champagne region of northeastern France.、Champagne recommended by the sous chef of the three-Michelin-starred restaurant "La Tour d'argent" in Paris。Refreshing taste makes it easy to match with any dish、White peach with a hint of cypress、Smell of brown sugar、You can enjoy an elegant taste with a rich aftertaste.。 Chef Lucas prepared、"Aroma Premium" antibacterial and antiviral disposable towel containing natural aroma oil、In fact, it is a tasteful wet towel that is also used in "Porsche Center Hamamatsu (Porsche Center Hamamatsu)"。 The aroma is、From left to right: Citral、Peppermint、Choose from 3 types of lavender and your favorite scent、Start your meal while being soothed by the fragrant aroma! Let's start with the appetizer。Chef Lucas、Because I also have experience as a waiter、Saave is also very smart。 Appetizer "Sweet shrimp and scallops tomato consommé jelly" The appetizer was not decided in advance due to the market.、I was looking forward to the day。On this day、Kelp-wrapped sweet shrimp and scallops lavishly tossed with Sicilian caper tartar、Fresh tomato consommé jelly with egg white added to the broth taken from tomato moisture and vegetables.、Serve with boiled pesticide-free okra on top.。Sweet shrimp and scallops that spread the sticky sweetness and umami by tightening the kelp。A cool dish that will make you forget the heat of late summer goes well with Champagne.。 "Cold Federini with Edamame Sauce with Undan" Cold Federini paired with a sauce using fragrant and flavorful Gunma edamame、Served with saltwater sea urchin raised at the "Hirono Sea Urchin Farm" in Iwate Prefecture、Accented with smoked edamame。What is "Sea Urchin Farm"?、Kelp began to accumulate in ditches dug in coastal bedrock.、Sea urchins grow up eating plenty of high-quality kelp、A paradise for sea urchins、 Even if you look around the world, it will be a special environment that can only be found in Hirono Town Tane City.。Sea urchins grown there are delivered by "salt water sea urchin" using nitrogen nanobubble ultraviolet sterilized seawater.、Rare sea urchins。The melty sweetness and creaminess of raw sea urchin add gorgeousness to the lush sauce of edamame.、The fragrant aroma of smoked edamame passes through your nose、The lingering incense is enough to increase your appetite even more.。 Taste Lucas chef's food、"He、You're good!" and、Mr. Ueno giving the best compliment。Because you both have six cats at your house.、The visiting chef seemed to be very interested.、They promised to make an appointment right away.。 Surely such high-quality food at home、If you can enjoy it at this price、I would like to ask you regularly at my house.。 For every dish served、Detailed cooking explanations are also included.、preparation、Cooking、offer、explanation、dishwashing、See you on to the next dish、And even though it is all in one operation、Good pace at which meals are served、Truly enjoy professional skills。 "Fregla Clam Butter Sauce and Lime" Homemade Fregla、A type of Sardinian national pasta、We also experienced pasta for the first time because it is not well known。Although similar to Israeli couscous、It's plump and bigger than that.、This homemade fleegra is、Roll while adding semolina and water to the couscous.、Round the size into a snowball with a diameter of 2-3 mm.、dry in the oven for at least 3 hours,、To use it by returning it while sucking the juice of the clams there、It takes a lot of time and effort、Actually, I heard that there are few people who make it home-made even locally.。Each homemade fregla contains clam broth.、It goes well with umami-rich sauces emulsified with butter.、The texture is also the best! Experience an explosive taste that you can't imagine from its small appearance! Because it is shaved with lime that goes well with the sweetness of clams、The aftertaste is also a good impression that you can enjoy a refreshing aroma.。This combination is perfect as summer pasta! Champagne「Moët & Chandon Moët Imperial Effervescence / Moët & Chandon Limited Moët Imperial Effervesons" The rising bubbles sparkle like fireworks popping in a glass、Moët & Chandon exclusive Champagne with designs that express the magical world of Champagne。Fresh yet elegant、The supple mellowness of the mouth is attractive.。 Fish dish "Natural kue aged for seven days" "Natural kueh" aged for seven days is、Elastic kue by aging for 1 week、With more flavor、The skin is crisp and fragrant.、The meat is slowly cooked while turning the oil.。I'm sure it's over budget.、"If I come across an ingredient that makes me think this is it, I can't help but buy it," he told me (laughs) Saffron in soup stock made from aged fish.、Add fresh fruit tomatoes、Not to mention the sauce emulsified with Sicilian olive oil.、Cherry tomatoes served with、Unlike the fresh one used in the sauce、It is served in confit、Blanched tomatoes with herbs and garlic、Concentrate the umami of tomatoes by drying them in the oven with rice oil while changing the top and bottom over and over again.、It is exquisite and exquisite! "Homemade focaccia" steak knife used for meat dishes is、Choose from ten color variations of the French "Jean Dubost Laguiole..

2023/08/11 Post a Comment

Hamamatsu and Lake Samei "The 34th Lake Samei Fireworks Festival 2023" 1000 fireworks shining on the lakeside, held for the first time in four years!

As a summer tradition in Hamamatsu、The 1,000 fireworks "34th SANARUKO Fireworks Festival 2023" that will be launched on the shore of Lake Sameiko spreading out below our house is、Affected by the spread of the corona disaster、4It was held for the first time in the year.。The fireworks display, ringing Lake、With the wish of nature protection and environmental conservation of Lake Samei、It is held every year mainly by the surrounding residents' association.。 Last year, at the secret event、It was only fireworks for about 15 minutes.、This year, nightfall is coming on 19:3020:301 hour and up to、Held as usual。Let's come with a cup of champagne time from the bright inside to the start time in the living room on the second floor of our house! Champagne "Charles Orban Blancs de Noirs" Champagne made by Charles Orbin from the Champagne region of northeastern France paired with sautéed white fish.。With sparkling champagne gold、Rich taste of black grapes and exotic fruit & floral aroma。A cup with a well-balanced and powerful impression that feels the original flavor of black grapes。 "Peaches, mozzarella and prosciutto" Season when peaches are delicious。Peach and mozzarella sandwiched with prosciutto、Adds umami and saltiness to sweet peaches、Salads to enjoy are、"Organic extra virgin olive oil" from Greece and "Acetaia Cazzola Fiorini", a white balsamic vinegar certified organic from Modena in Italy.、Sprinkle with rock salt and coarsely ground black pepper to your liking.。Served with the microherb "Yakusai Mix (YAKUSAI Mix)" grown by Ryosuke Matsumoto of "MzFarm" sold at "Bio Atsumi Episly Hamamatsu"。 "Fermented Putate Japan、Mortadella、Salsiccia Piccante、 Parmigiano Reggiano aged for 24 months" Made to match red wines、Hatcho miso and sansho、You can also feel the Japanese element from the iburigako "Fermented Putized Japan"、In northern Italy, traditional sausage "mortadella" made in Bologna, the capital of the region of Emilia Romagna.、Spicy "Salsiccia Piccante" with traditional Calabrian red pepper、Accompanied by Italy's signature cheese "Parmigiano Reggiano"。 "Basil salad with octopus and various beans" Boiled octopus and soybeans、Black soybeans、Edamame、Red beans、Mix 5 kinds of steamed chickpeas、Tossed with basil dressing、The perfect appetizer salad for summer。 "Japanese Salad with Salmon and Avocado" Smoked salmon buttled and cut avocado、On sliced onions、Soy sauce、Horse-radish、Lemon juice、Honey、Olive oil、Nagatoro、Japanese salad with white sesame sauce。 "Pickle" cauliflower、Celery、Paprika、Pecoros、Myoga、melon、Cucumber pickles。 "Flat tongue meunier" salt and pepper on the flat tongue and then greased with flour、Lightly sauté the aroma of sliced garlic from the skin with butter transferred、Steamed in white wine、Meunier with a squeeze of lemon to freshen up。Served with green asparagus from Hokkaido。It goes well with chilled champagne。 "High sugar content tomatoes、Sicilian Green Olive (with seeds) for resting chopsticks、For tomatoes with high sugar content that pop crisply、Castelpetrano's green olives feature crunchy juicy flesh from Sicily。 "Honey boy Mix Nuts × Cream Cheese with Herb Bread" with domestic honey from Makinohara City、And awarded the Minister of agriculture, forestry and fisheries、"Honey boy Mix Nuts" with fragrant mixed nuts and floral honey that you can enjoy the rich sweetness of "Honey boy", which won the highest gold award in Fujinokuni's new product selection, is combined with cream cheese.、Enjoy served with fragrant herb bread。 When you enjoy your meal、The area is completely dusk、Blue sky over Lake Sanai。Announcement fireworks also go up、Because the start time is approaching、Let's get ready to watch the fireworks.。The people who were camping in the superb view around Lake Sanai、Set up a tent early during the day、Laying sheets、It looks like it was on standby。 The first fireworks in the night sky。My dog Chocolat was also surprised by the sound that reverberated、Looking at a large flower floating in the night sky。 The fireworks display, ringing Lake、It becomes a launch type firework centered on shakudama etc.、In the launch time 1 hour、Launches beautifully while maintaining spacing。It's not a big fireworks display.、You can watch it from the comfort of your own home.、There is no luxury like this。 Allocation of rich color and tail pulling elegant mum of、Peony of ashio draws、Spread of double spherical core of、Heart and Butterfly、Draw various shapes, such as the Saturn "type thing.、"Blow of bees", as globetrotting bee、As the blow of willow down like a weeping willow、You can enjoy various fireworks。 The overlapping figures are beautiful、Fantastic, Fueled by the Wind、Sparks dancing as if dancing On this day、There are many foggy clouds in the vicinity、The mountains reflected in the back are also foggy、For a fantastic landscape。 In shooting using the technique of exposure zooming、Different fireworks zoomed in at different times、The result is a photo that cannot be seen with the naked eye.。 Fireworks full of vitality that feels like living things Summer tradition that makes you feel the precious beauty of ephemeral things woven with the brilliance of each moment Color the night sky with a variety of colors、Captivate the audience with thoughts on each shot。 A big cheer went up at the last star mine、The Lake Samei Fireworks Festival has come to an end、This year was another success.。Watching fireworks at my home、Without tiredness or crowding、Relaxing with your dog Chocolat without entering the water。May you enjoy this rich time again next year.。 The 34th SANARUKO Firewoks Festival 2023 Date：2023Saturday, August 5, 19:30-20:30 Launch location： On the west shore of Lake Samei Park, near the clock tower Shooting location：2From the terrace on the floor..

2023/07/28 Post a Comment

Hamamatsu "Meeting with Hidetomo Kimura, a world-renowned artist who creates art aquariums"

Relaxing in the dining room at home as usual、Unusually, a phone call late at night。 "Please! The person who called me with such thoughts、Art Aquarium Artist and Founder of Art Aquarium、It was Hidetomo Kimura who traveled around the world.。At that time it was just、I thought it was a mistake call.、When I got out, confused by the call that didn't stop ringing for too long, "Actually, the car stopped working ..." and、Apparently having trouble with cars。If you listen to the details、Shin-Tomei moving in his car Ferrari 456M GTA、Resting in the service area of NEOPASA Hamamatsu、Suddenly, the security of the car malfunctioned and he was trapped in the car.。Although I managed to escape、If security works and the engine does not start。It was an unexpected and sudden request for help。 From the symptoms、Not engine trouble, etc.、Ferrari 456M GTA security remote control may be out of battery、I searched at Ministop in the service area, but I couldn't find an AAA size "LRV08 12V" battery.、He seemed to be in a lot of trouble.、The image of the disassembled remote control key on the left of the image was sent by messenger。Street、Finish exchanging situations、We immediately looked for electronics stores that might be sold online.、Arrive at the electronics store just before closing。When I told them the model number, the staff at the electronics store checked the stock of this battery and I was able to purchase it safely.。When you send a battery image、"Oh... I'm happy."。We clutch the batteries、Go straight to "NEOPASA Hamamatsu Up" with your feet as it is! formerly、Mr. Kimura、If you have trouble with the alternator of the 1997 V8 Quattroporte designed by Marcello Gandini、I was introduced on Facebook by my friend Yuushin Nagai, who is a flower arranger.、Although we were communicating with each other by arranging parts、Actually, it's nice to meet you。Still, if you know that your car buddies are in trouble late at night、I can't help but move。Surely anyone would have done the same。Time and time again,、I've been helped by friends and acquaintances when I have car problems.、I can't pass through these accidents as a fellow car lover.。By chance、Car trouble was in Hamamatsu、By chance、In a recent exchange、I used to send a message saying, "Please stop by Hamamatsu when you come to Shizuoka."、In the corner of Mr. Kimura's memory、Although it is in a strange form、A miraculous night when I was able to meet you。 If it is a yellow Ferrari, I will find it soon and when I look in the parking lot、By chance, a yellow Prius stopped next to it.、When I received a message with that as a landmark。I found it! A car that stands out badly (laughs) in the summer night breeze、I was welcomed with a powerful handshake from Mr. Kimura, who met me with a refreshing smile that I couldn't believe I was in trouble! Replace the battery of the remote control key with a new one in the parking lot of the service area、Prayerfully release the security and turn the cell "Vu~n" The sensual sound of the Ferrari 12-cylinder echoes through the hushed parking area! I was able to confirm that the engine started safely.、Mr. Kimura said it was really good! Think the worst case、After I got the phone call、Because I was contacting all kinds of car friends to see if there was a way to deal with them、We patted him on the shoulder in relief.。 Mr. Kimura, who was calm, invited me to drink as a thank you.、Keep it on、I even left my dog Chocolat and jumped out.、Rather than stopping somewhere,、Guide me to my home、To rest your tired body。 When I return to my home、My dog Chocolat at the door、I was greeted with a face that said where I was going so late.。 On short notice、There is nothing special to offer you.、So is the long-awaited、シャンパーニュ「Jacques Lassaigne × Kisui Nakazawa」をお試しいただきましょう。I was told that I didn't even have time to eat.、Prepare easy dishes to accompany Champagne。 Hidetomo Kimura Profile 1972、Born in Tokyo。"Art" "Design" "Entertainment" and、Art aquarium artist who conceived, established, and founded the field of "art aquarium" that fuses "aquariums" that he pursues as his life's work。 We are also actively engaged in environmental conservation activities.、Japan the aquarium material brand "ORA" of the Harbor Branch Oceanographic Laboratory, the world's leading oceanographic laboratory in Florida, USA.、Activities that link aquariums and natural environmental protection、"One Ocean Project" an activity to think about the nature of the sea with ocean athletes、Active as a board member of "Sailors for the Sea" founded by David Rockefeller Jr. in the United States、Actively engaged in various activities。 While working as an artist、His activities as a car hobbyist are also remarkable.、Invited to flagship events around the world、Therefore, the pipe to the automobile world that was naturally cultivated is thick.。2009Starting with the "Tokyo Concours d'Elegance"、Served as a general producer of "Japan Classic Automobile" and other works.、At Nijo Castle, a former detached palace that is a World Heritage Site, "Concorso d'Eleganza Kyoto" was held、Successfully held a world-class vintage car competition event、Developed into the most prestigious competition in Asia。As a young enthusiast who can lead the field、It is expected to play a role in preserving automobile culture for future generations。 2018In the basement of the forest that houses the Fukutoku Shrine in Japan Bridge Muromachi from March of the year、 We have opened a new theater-type restaurant and lounge "Suigi-an" where you can easily experience authentic Japan culture centered on the traditional performing arts of Japan。Advocating a cultural maison、It is a facility with a tea room where you can watch the stage of Japan traditional performing arts every day and night.、A gathering of cultural figures from the original family, the original mainstream, transcending genres and schools.、With the theme of passing on to the next generation, we are disseminating Real Japan to the world.。 image：木村英智さんより提供画像：木村英智さんより提供画像：木村英智さんより提供画像：木村英智さんより提供「水戯庵（SUIGIAN）」東京は日本橋室町で運営され、日本の文化を通して感じられる大人の遊び心を刺激する隠れ家レストラン＆バー「水戯庵（SUIGIAN）」。Noh and Kyogen、Japan Dance、Kagura、Traditional performing arts that transcend schools such as gagaku are performed.、You can enjoy Japan traditional performing arts up close as a "banquet"、It is said that you can have a valuable experience full of people。For performances every day、They are making a wonderful effort to enjoy it whenever you go。東京へ足を運ぶ際には是非立ち寄りたいものです！画像：木村英智さんより提供画像：木村英智さんより提供画像：木村英智さんより提供「Honey boy MixNuts × クリームチーズのカナッペ」何もなくても、Even with sudden hospitality、これさえあれば大丈夫！私の故郷である牧之原市の養蜂家・河村充さんが作る国産蜂蜜「Honey boy（ハニーボーイ）」に香ばしくローストしたミックスナッツを蜂蜜漬けにしたもの「Honey boy MixNuts」。If you serve this with germ crackers with cream cheese、As a finger food for a little hospitality、You'll be done in no time! For a brain that is mentally exhausted by a small accident、甘い蜂蜜が一番ですね♪ 「桃の冷製パスタ」今が旬の桃。There was no Cappellini.、Use Fusilli to make "cold peach pasta"。Grate the onion、Whipped cream、Unsweetened yogurt、Extra Virgin Olive Oil、Italy is an organic white balsamic vinegar from Modena、Lemon juice、Honey、Add salt and pepper、Adjust the taste and mix the cut peaches into the sauce and chill。Boiled、Combine it with fusilli in cold water and you're done.。暑い夏の夜にシャンパーニュの当てにもなるパスタです！初めてお会いする木村さんの生い立ちでは「生き物」が身近にあり、I asked you that you have been a big lover of living things since you were a child。At the age of 19 during the ronin、After working as the business manager of a tropical fish store that I had a relationship with, I became independent and successful.、20From the resolution of the last summer of the teenage、"Art"、"Design"、Combining "Entertainment" and "Aquarium"、How we came to create a new world called the fantastic "Art Aquarium"、Starting from Muromachi in Japan Bridge, a city of commerce and culture、The reason why they decided to move to Muromachi in Kyoto, an ancient capital with a long history, and the people who have been involved、On the other hand、Also famous as a classic car enthusiast、国際的なコンクールデレガンスとして登録されている「コンコルソデレガンツァ京都（CONCORSO D’ELEGANZA KYOTO）」のファウンダーとして活躍されるにあたっての秘話や、Ongoing projects, etc.、It's as if you've forgotten the short summer nights、This night was a hot night。「フィン・ユール（Finn Juhl）ニールス・ヴォッダー（Nils Vodder）No.53」我が家のギャラリーに設置してあるフィン・ユールチェアの中でも、飛騨高山の北欧家具メーカー「Kitani（キタニ）」より迎え入れたNo.53をお気に召されたようで、Mr. Kimura becomes a picture as if it were a scene from a drama。Finn Juhl's NV-No.45 is a masterpiece along with NV-No.53。The arm extending from the rounded seat is carved with a decorative groove.、A sculptural work that curves slightly upward as it goes to the tip。A combination color of warm brick-colored leather and fabric finish on the seat。If you sit on the seat with horsehair as it was at the time, it is a gentle line that completely wraps around your body。And、The beauty of the shape of the tip of the beautiful arm part is、It fascinates people like a living creature。 Prepare a sofa in the living room on the second floor overlooking Lake Sanari as a bed.、Take a break from sleep。国産のウォールナット無垢材で作り上げたモダン家具ブランド「MASTERWAL（マスターウォール）」のCOMPOSIT SYSTEM SOFAは、A popular low sofa that can be freely combined according to the space。The cushion structure has、It uses a laminated structure of high-density urethane that does not use springs.、Highly durable due to its simple structure、Flat but firm support of the body、It can also be used as a sofa bed.。To invite guests、ベッドの役割も果たしてくれるコンポジットは優秀です！朝焼けが美しく映える様子もご覧いただけ、He said he had already slept。 Summer sunrise early、In the morning, I woke up to a chorus of cicadas in the dining room in the sun.。I woke up early and was getting ready for breakfast.、"Good morning! Mr. Kimura got up。 I didn't know if I was going to have breakfast or not.、Keep it light、But prepare a lot of "miso soup"。In fact, in the last few months、Breakfast at our house is only miso soup without rice。Since then、My body is in great shape.、16Even if you don't go as far as fasting time、Maybe it's because the stomach doesn't put a burden on it by resting、My body also started to feel lighter。 I told Mr. Kimura that as well.、When we sat around the table, I said, "It's Japanese food after all."、Dining room with the sound of sipping miso soup。In addition, he complimented me by saying, "You're a good cook."、Conversation is also lively。And beams.、Beautiful and delicious things have the power to make people happy.、It always seems to play a role in connecting people。食後の一杯は「まめやかふぇ」のアイスブレンドで淹れる「アイスコーヒー」。「木村硝子店」のピッコログラスに記されたKIMURA GLASSの刻印に即座に反応くださり、同じ木村繋がりを気に入ってくれました（笑）ダイニングのライティングビューローに置いてあった書籍「美しい椅子ー北欧4人の名匠のデザイン」を手に取られたので、Hans Jørgensen Wegner also sat on The Chair。It is a masterpiece that popularized Wegner's name to the world、In the chair where President J.F Kennedy sat during the televised debate、The back is supported effortlessly、Interested in comfortable seating、Also, because he looked the most beautiful、"This is a chair within a chair、"The chair" means "special chair"!It is a well-known story that he called it。 I was told that I would be in Tokyo for a meeting in the afternoon.、It seems that there was a relatively relaxed time in the morning.、Continued here from the night before、Conversation time with Kimura Bushi based on experience。Although you say that there were twists and turns,、It was also an encounter that reminded me that this is what it is like to be a man who has luck and a life that grasps luck。 You can see the gallery with different atmospheres at night and in the morning.、A scene where you can experience the works of Toyama ceramic artists and the beauty of the "beautiful chair"。「Finn Juhl（フィン・ユール）/Chieftain Chair（チーフテン・チェア）」 1949年に発表されたこちらの椅子はフィン・ユールが自邸の暖炉の前でくつろぐためにデザインされたラウンジチェア。The large, graceful and presentable form is the chieftain (chief：With a design worthy of the name of the chief of a savage tribe、The chair in which King Frederick of Denmark sat at the exhibition。Mr. Kimura sits down without hesitation、It seems to have a style that is as good as the presence of the chair。 Chieftain Chair、There is a photograph of Finyule himself sitting with his legs thrown out on the armrests like this.、You can sit so that you can completely wrap your body.、The design is highly functional and stable。Real、Looks good。 Time to leave。Ferrari yellow at home。Ferrari's corporate color, yellow, is、It comes from the official colors of Modena, where the company is located,、Its name is "Giallo Modena"。As yellow lovers,、When choosing your next favorite car、This color also seems to be worth considering。456The M is a late model, although the base design is Pininfarina.、In fact, the person who worked on the modification design was、当時ピニンファリーナに在籍していた日本人デザイナーの奥山清行（Kiyoyuki Okuyama）さんだというから興味深いです。 Dawn、The remote control key also works without any problems.、You can see it off safely。Although it was a short time、A day when I had a very intense time。 On the occasion of this day's luck、At Mr. Kimura's Kyoto villa, Mr. Kimura will be invited to the private unveiling of the next-generation car project that he is planning.、We promised to meet again soon。 Although Mr. Kimura's stay in Japan, which straddles the world, is limited,、"As a relay of the highway between Japan Bridge and Kyoto、Please use our house as a private salon."、"I will do so without hesitation。It would be helpful if there was a relay! It's God's match!" Thank you for your connection。次回は京都でお会いしましょう！...

2023/05/24 Post a Comment

Hamamatsu / Lake Sanai "Prosciutto & Sausage Association of Oishi Farm Ham Workshop in Kakegawa"

We invited Mr. Takehiro Odagi, the owner of the French bistro "L'ESPRIT Zen and Wine" near our house, and Mr. and Mrs. Saori, a midwife and wife of "Hidamari Midwifery Hospital".、Host a home party at our house。Previous、There was also a history that it was purchased at the solo exhibition of the Toyama potter "Mt. Satonaga" planned by us and held in Hamamatsu.、You will see ♪ the works on display in our gallery The home party on this day is、As a shop specializing in handmade ham and sausages in Kakegawa、Sweeping prizes in international contests、Holding a "prosciutto and sausage party" of "Oishi Farm Ham Workshop" that is making foodies growl、Enjoy the wine! The table coordination on this day is、Decorated with hydrangea dried flower wreath and cool table runners、To the Center、For eating sausages and campagne freshly baked、Prepare the "Table Grill Stone" hot plate from the Dutch home appliance manufacturer "PRINCESS"。The too-beautiful hot plate that won the design award、Oil-free cooking is possible with far-infrared effect.、The central slit wicks out excess oil for a healthy finish.。Easy to clean、Dirt can be wiped quickly。The clean and simple design and the base made of bamboo material are convenient to carry.、It is easy to fit in and stylish even if you put it on the dining table! "Champagne Charles Joubert Special Reserve Brut" A traditional champagne produced by a very long-established champagne house with a history dating back to 1760.、The rich flavor is brought out by the high ratio of black grapes from Epernay.。Sparkling golden color、Fineness of foam due to in-bottle aging。For apple and grapefruit fruits、Subtle brioche aroma。The powerful taste of ripe Pinot varieties has a good balance of acidity and astringency! Cheers to a wonderful relationship! "Oishi Farm Ham Workshop, Iberico from Treverez Sebo 36 Months" Prosciutto from the village of Trevélez, the highest in Spain,、It is recognized as the highest production area of jamon serrano in Spain.、1From this single raw material to the production process, it is strictly controlled by the Trevélez Association and certified as "Denominacion Especifica".。Because this Iberian pig is free-range in Debaesa、There is a clear difference from domestic pigs.、The fat is white and sweet,、The salty taste is moderately elegant、A gem that feels deeper in taste the more you chew! "Oishi Farm Ham Workshop Pershu 24 Months" This is domestic prosciutto、Pershu made by Masatoyo Tada of "Bon DaBon", the only official Parma ham craftsman in the Japan。Japan, there are very few shops that can handle his prosciutto.、Yoshihiro Oishi, the owner of Oishi Farm Ham Workshop, is also one of the respected prosciutto craftsmen.。Pershu, which is provided in a delicate thinness that can be seen, has a beautiful pink color.、You can enjoy the mellow aroma and melting sweetness! "POWA POWA BREAD" THIS TIME、Order the favorite bread of Kakegawa's popular boulangerie "POWA POWA"。As a meal bread、Goes well with prosciutto and sausages "Pan de Campagne、Complex、We received three types of "Gama Bread" delivered! "Pain de campagne" A flavorful and slightly sour country bread containing domestic wheat, rye and whole wheat flour。With yeast caused by a traditional French manufacturing method called Levan mix,、Unique flavor and acidity、The moist melt-in-your-mouth contents and the aroma of the slowly baked skin create an exquisite harmony。It is a bread that is perfect for stewing and red wine, and you want to enjoy it at night.。 "Complet" with 80% domestic whole wheat flour、Moist and slightly heavy meal bread。The aroma of grains is rich,、Bread full of flavor that spreads the original umami and sweetness of wheat when chewed。Bacon or butter、It goes well with creamy cheeses, etc.、It also goes well with the unique E.V olive oil.。 "GAMA PAN" "GAMA BREAD" IS DIFFERENT FROM CAMPAGNE AND BAGUETTE、No underlying roots or rules、Experience and knowledge gained so far、It is Powapowa's original bread that has been shaped by concentrating technology.。Sober、Easier to eat、Aiming for bread that will be the sustenance of daily life that you will not get tired of、It is baked while evolving day by day。Domestic wheat、Whole wheat flour、Spelled wheat、Organic rye、Slow fermentation using three kinds of homemade yeast for barley、Aged and baked、It is a bread that is easy to match with meals with a very high water absorption rate and is fresh and melts in the mouth.。 "Italian Green Olives" We who like moderately firm olives with seeds。This time, the seeded olives of "BELLA PORTATA"。Using Olives from Sicily、With the new pickling method that is not fermented with lactic acid, the salt equivalent is 2.0g per 100g, so you can enjoy a moderate salty taste and texture! "Homemade Potesara" before、At Zen's shop "L'ESPRIT Zen and Wine"、Because I received "adult potesara" using iburigako and black olives、This time, I would like you to eat my potesara.、I prepared it from the morning。Boiled eggs on potatoes、Chikuwa、Large leaf、Cream cheese、Mayonnaise、Soy milk、French Camargue salt、It is an adult potesara that combines Japanese and Western elements with coarsely ground black pepper.。 "Homemade Caponata Mackerel Curry Version" Another item prepared for wine is、Eggplant on tomatoes、Onion、Paprika、Caponata with zucchini and plenty of summer vegetables。This time the、Mackerel stewed in miso and about 20 kinds of spices from Indian curry、I'm finishing it with caponata for my original mackerel curry.。It was very well received by Mr. and Mrs. Odagi.、Next time, let's ♪ also try "Japanese mackerel curry" "Zensan's homemade caponata" Because Mr. All also offered us homemade caponata.、I was able to enjoy eating and comparing! Compared to my caponata with diced summer vegetables、Caponata cut into rings and large pieces has juiciness.、This is also because spices are used as a secret flavor.、It becomes a caponata with an unusual arrangement、The chopsticks are the taste of the wine, and I will leave the wine uncorkage to all of you, who are ♪ also chef sommeliers.、Quickly open with familiar hands! Marcel Richaud Vin de France Rosé (Marcel Richaud Vin de France Rosé)、The French that the two of you offered to accompany the prosciutto is a rosé of Marcel Richaut from the Rhône region.。Breed、Grenache Carignan Syrah Counoise Mourvèdre, etc.、A lightly colored one that is adorable。For the aroma of quince and grape pulp、There are also fresh acids like ruby grapefruit.、You can enjoy a well-balanced taste。There is a hint of spice in the aroma、It goes great with spiced dishes and meat! Princess hotplate temperature regulation、It is as simple as turning the dial.、Min：Approx. 80~90°C Mid：Approx. 160~180°C、Max：Approx. 240~250°C。Mid is enough to rebake bread。Different from a toaster、I'm glad ♪ that I don't accidentally overcook it. "Oishi Farm Ham Kobo Pate de Campagne (Liver Paste)" Mix fresh domestic pork liver with pork toro、Oven-baked pate de campagne。The sweetness of melted fat and the rich taste of liver are accented with spice aroma and pistachio accents.、The perfect dish for wine guessing。Accompanied by Powapowa's rebaked compost、Eat while loosening! "Homemade mushroom pottage (cold)" with new onions and brown mushrooms、With hanging bacon、Stewed with vegetable broth or herbs、Blendered pottage is、Cream or milk、No soy milk、Enjoy the original taste of the ingredients。 "Oishi Farm Ham Workshop 3 types of sausages" 3 types of sausages、Boil everything to the hot plate。 "Chicken sausage" unusual for sausages、Chicken sausages made with lean chicken。You can enjoy it lightly with a plump texture.。 "Mozzarella Wurst" Oishi Farm Ham Kobo's popular No.1 sausage "Mozzarella Wurst"。Mozzarella cheese and herbs are kneaded in the dough.、The cheese will overflow at the moment of crispness! Enjoy the umami of meat and the richness of cheese、It is a popular sausage for children and adults。「ウインナーヴルスト」牛肉と豚肉で作る絹引きタイプのソーセージ。When boiled, the skin becomes plump and crisps! It is the lightest sausage among smoked sausages and easy to pair with breakfast.。「ヒューゲルジョンティ（Hugel Gentil）2018」高貴品種のブレンドによって作られたワインを「ジョンティ」と呼んでいたアルザスの古い伝統を復活させたもの。In Jonty、Spicy flavor of Gewürztraminer make up、Pinot Gris of the body、Riesling finesse、Muscat Berry flavor、And the freshness of Silvaner is in perfect harmony。Is dense.、ピュアで花とフルーツに満ちた香りが魅力的でフレッシュな若々しい味わいが楽しめます！「レモンクリームフジッリ」生ハムとソーセージを楽しんだ後に、Swallow while picking lightly、In the fuzzili of short pasta in the shape of a spiral、I made a refreshing pasta with lemon cream with a chuckle.。Chop green asparagus and smoked duck ham from the vegetable cellar、a pinch of garlic and black pepper、Emulsified with lemon cream、最後にパルミジャーノレッジャーノをグレーターで削り添えれば完成です！食後は、袋井の自家焙煎珈琲豆屋「まめやかふぇ」の美味しいコーヒーを淹れて、お茶菓子タイムと参りましょう♪ 「オークリウールドゥヴァン（Aux Crieurs de Vin）の焼き菓子」豊橋のクラシカルなフレンチを提供する「オークリウールドゥヴァン（Aux Crieurs de Vin）」の焼き菓子たちを差し入れてくれたので、To accompany your coffee。「ブラジリアン」...

2023/03/31 Post a Comment

Hamamatsu "Hanami party at home!

毎年開花を楽しみにしている佐鳴湖の桜。今年は例年より少し早い開花の知らせがあり、3月末の今がまさに満開を迎え、湖畔に訪れる多くの花見客を楽しませている今日この頃。 Quire、大阪より来客があったため、またまた出張シェフ・山田芳国くんを呼んでおもてなしディナーと参りましょう。我が家でも春の訪れを少しでも感じていただこうと家中の生花を入れ替え、テーブルには桜やピンク色のガーベラをアレンジしてお花見コーディネート！フランス・シャンパーニュ「ヴーヴ・オリヴィエ・エ・フィスカルト・ドール・ブリュット（Veuve Olivier & Fils Carte d’Or Brut）」白桃・蜜たっぷりの林檎・様々な柑橘類が香るアロマに、砂糖漬けのジンジャーを想わせる香りのアクセント。最初のタッチで酸がフレッシュに立ち上がり、ジューシィで柔らかくしなやかな飲み心地がゆったりと展開し、癒し系の和らぎシャンパーニュとな理、おもてなしの乾杯に最適！今回も担当してくれる出張シェフの山田芳国くんには、「大阪と浜松を繋ぎぐおもてなし料理」とコンセプトをお伝えし、浜松の食材を用いながらも、大阪のスピリットをプラスして嗜好を凝らしていただきました！「静岡牛ミスジのタタキとローストした地野菜のサラダ仕立て」浜松に来たら連れていきたいレストランNo.1と謳われる「炭焼きさわやか」のハンバーグをオマージュし、静岡牛のミスジの部分をタタキに仕上げ、軽くソテーし食感を楽しめる地野菜と共に爽やかなオニオンソースと合わせていただくサラダ仕立て。香ばしく仕上げたレア気味のミスジとオニオンのソース、旨味豊かな新鮮な野菜たちの香りと食感で、食欲を湧き立てる一皿です！南アフリカ「ブシャール・フィンレーソンサン・バリックシャルドネ 2018 Bouchard Finlayson Sans Barrique Chardonnay」「ブシャール」とはその名の通り、ブルゴーニュで著名なブシャール・エイネ。当主のポール・ブシャール氏と南ア屈指の醸造家ピーター・フィンレーソン氏とのジョイントベンチャーとして、1989年にその活動を開始。現在でも常に技術的な情報交換を行っており、比較的肉付きのよい印象の南アにしては珍しくブルゴーニュに似た上品な酸味を伴う洗練された味わいに仕上がっており、その品質の高さから「ブシャール・フィンレーソン」は南ア最高クラスの優良ワイナリーとして広く知られています。この「サン・バリックシャルドネ」は、シャルドネを使用したキュヴェは、通常フレンチオークの樽で熟成させますが、このキュヴェは、樽を使わないことで、キレの良い、クリーンなワインに仕上がっており、レモンの質感でフレッシュなスタイル。鮮やかな洋ナシ、キンシュ、オレンジの花のテイストです。When you include it in your mouth,、クリーミーな質感が全体に広がって素晴らしい調和を示すシャルドネです！お次は、浜松ならではのB級グルメ「遠州焼き」をオマージュした一皿！遠州焼きとは、遠州地方、主に浜松市近郊で焼かれる昔ながらのお好み焼きを「遠州焼き」と呼んでおり、浜松で親しまれるB級グルメ。その大きな特徴としては「たくあん」が入っていることが一番で、形状も他のお好み焼きとは違い長方形であるものが多いという。今回はその「遠州焼き」をワインに合うように洋風にアレンジしてもらいました！粉もん王国として本場の大阪の方に「遠州焼き」を知ってもらいましょう！「福田産しらすの遠州焼きで巻いた生ハムとホワイトアスパラ、由比産桜海老のソース」福田産しらすをたっぷりと用いた遠州焼きに、スパイン産生ハムとホワイトアスパラガスを巻いて中に忍ばせ、由比産桜海老を用いた香り良いソースでいただきます！生地はお好み焼き感が強いですが、生ハムの塩気やソースの香ばしさで見事に洋風にアレンジされており「遠州焼き」とは思えない仕上がり！「小メロンのピクルス」袋井出身のシェフらしい一品。袋井といえば「クラウンメロン」。そのクラウンメロンで摘果した小メロンをタイムを効かせた酸味が爽やかなピクルスに！箸休めにピッタリです！「浜名湖産青海苔と帆立の明石焼き、浜名湖産浅利のスープ仕立て」「たこ焼きを洋風にアレンジしてほしい」という無茶振りを見事に再現してくれました！明石焼きをオマージュし、浜名湖産青海苔を生地にたっぷりと混ぜ合わせ、中にはタコではなく帆立を忍ばせた出汁たっぷりのたこ焼きを焼き、浜名湖産浅利の出汁からとったスープでいただく明石焼き。青海苔の磯の香りが立ち込め、帆立の旨味と浅利の出汁が調和した明石焼きはパプリカや菜の花で色味も美しく春の装いに！南アフリカ「グラハムベックブリュット（Graham Beck Brut）」赤ワインへ到達するには少し早いペースでシャンパーニュと白ワインが空いてしまったので、チェイサー代わりに南アフリカのスパークリングワインをさしましょう。こちら「グラハムベック」はオバマ大統領、マンデラ大統領が大統領就任時に飲んだ究極のスパークリングワインで評判良くワインとしての評価も高い人気のスパークリングワインです！「浜名湖産牡蠣とわらびのスパゲッティ」浜名湖産牡蠣と春の芽吹きを感じさせるわらびのスパゲッティ。牡蠣のぷりぷり食感とクリーミィーさにミネラル感がたっぷりと楽しめるのも浜名湖の恵みあってこそ！「シリタカベルネソーヴィニヨン 2004 （Sirita Cabernet Sauvignon Napa Valley）」熟成香溢れる希少なナパヴァレーのバックヴィンテージ。力強い果実味と熟成による落ち着きが見られ、ブラックベリーやダークチェリー、カカオにタバコの葉やマッシュルームなどが加わり魅惑的なアロマ。口に含むとタンニンはビロードのように滑らかで凝縮した果実に旨味、程良いオークのニュアンスが加わり複雑な風味が広がります。果実味と熟成感のバランス良い至高の逸品となり、メイン料理の鰻と子羊との相性も抜群です！「浜名湖産鰻とタラの芽の焼きチーズリゾット赤ワインとバルサミコのソース、ゴボウとタラの芽のフリット」浜松といえば「鰻」も名産品の一つ。This time the、チーズリゾットの濃厚な香りに合わせて、赤ワインとバルサミコ酢のふくよかなソースと一緒に絡めた鰻をいただきます。ゴボウとタラの芽のフリットを添えて！「NZ産仔羊のお茶のパン粉焼、舞茸とほうれん草のソテー安納芋、赤ワインとマスタードのソース」静岡らしく「緑茶」を使ったメイン料理は、ニュージランド産仔羊を緑茶の茶葉とパン粉を煎って香ばしく仕上げて纏わせ仕上げる一品。仔羊の芳醇な香りと緑茶の爽やかな香りが相まって、香り豊かな舞茸と味の濃いほうれん草、甘味と滑らかな舌触りが堪らない安納芋も仔羊に良く合います。赤ワインのマスタードの深みのあるソースで楽しみます！「低糖質ティラミス」まめやかふぇ「ゴールデンマンデリン（インドネシア産）」神楽坂にて低糖質料理を専門にされている石渡洋平さんから、以前差し入れていただいた「低糖質ティラミス」をコースの最後に提供。罪悪感ゼロの“低糖質スイーツ”ということで、砂糖不使用で「ラカント」を使用した「低糖質ティラミス」となります。「ラカント」とは羅漢果という植物から作る人工甘味料で、糖質制限のスイーツ作りに砂糖の代わりによく使用されており、血糖値を上げることがないヘルシーな甘味料です。甘み優しいティラミスはあっさりとしており、フルコースを食べた後でもペロリと平らげることができました。ティラミスに合わせて袋井の自家焙煎珈琲豆屋「まめやかふぇ」の熟成でふくよかな上品さが味わえるインドネシア産の「完熟珈琲ゴールデンマンデリン」と共に。我が家で美味しいワインと料理を囲みながら、ゆったりと過ごしていただく時間をお気に召して頂けたようで何よりです！次回は、大阪うまいもん巡りに是非お付き合いくださいませ♪...

2023/01/03 Post a Comment

"Happy New Year!

【 Happy New Year 】 I would like to express my sincere congratulations on the New Year.。 Dear Ladies and Gentlemen,、We would like to congratulate you on welcoming the new year with a refreshing feeling.。 Thank you very much for your help last year.。 Our family will continue to make further efforts to make this year a year of leaps and bounds worthy of the Year of the Rabbit。 We sincerely ask for your continued support and encouragement.、 Happy new year greetings and。 This year's New Year's flowers to welcome the New Year、Please arrange it at "Hanakoubo Kitano"、Wakamatsu、Hanaume、Ping Pong Mam、Spray Mom、Sweet Pea、Turkish bellflower、stock、Senryō、A rare ringed chrysanthemum that is shipped in full bloom and a large-flowered blue mom with a bamboo knot、It is a very auspicious arrangement with pine, bamboo and plum blossoms.。 Pine, bamboo, and plum are called "Toshikan Sanyu" (severe cold three friends).、so that the leaves do not wither even in cold winters,、Revered as a "lucky charm" for the New Year because of its strength.、In addition, chrysanthemums and southern heavens、Senryō、daffodils, etc.、There are New Year's flower materials that have been popular since ancient times.、Using them, traditional New Year's flowers are designed with a Japanese modern design.、Accompanied by a kite to celebrate the Year of the Rabbit, this year's Chinese zodiac sign。 Although it was predicted that a severe cold wave would be in the New Year,、Fortunately, we were blessed with good weather.、Feel the warm sunlight during the day、It was a comfortable New Year's Day without the need for heating appliances.。 In the morning, the couple stood in the kitchen.、Although I work hard to prepare this and that、This year, the head chef of Kyoto Gion "Hanamai"：前田重博監修の御節料理をお取り寄せして楽をさせてもらい、いつもは陶芸家の器に盛り込む御節料理でしたが、今年は幸せを重ねるという意味を持つ重箱に詰められた本格的な御節料理を楽しみながら華やかな食卓を迎えます。正月らしく紅白カラーをイメージし、差し色に金や黄色を入れ込み、彩りを意識した盛り付けを心掛けて。「伊勢海老の刺し盛り」器：「釋永岳（Gaku Shakunaga） gen 大皿 Φ420」昨年同様に伊勢海老を主役に盛り込んだ刺し盛りは、中央に丸ごと一匹の伊勢海老に金箔、Tuna、Sea bream、生雲丹、How much、Salmon、タコに、築地の出汁の利いた旨味溢れる玉子焼きを梅型に型抜きし、静岡産本山葵を添えた豪華なひと皿。京都祇園「華舞」料理長：前田重博監修の御節料理「富の舞」八坂神社の赤いろうもんを回り込む緩やかな坂道沿いに佇む、築100年余りの京町家を舞台に、祇園の華やかさを受け継ぐ懐石料理を提供される京都祇園「華舞」。その料理長を務められる前田重博さんが監修され、本格的な和風御節にこだわり、日本料理の伝統技術を用いて一品一品丹精込めて腕を振るわれた豪華な御節は、6.5寸の三段重（4〜5人前）となり、全59品目が見事に盛り込まれています。「壱の重〜温かで、恵みあふれる年を願い〜」壱の重は、Date self-winding、烏賊雲丹蟹味噌和え、雲丹博多、紅蒲鉾、白蒲鉾、合鴨スモーク、スモークサーモントラウト、スタフドオリーブ、Marinated salmon、真鯛きずし、海老錦手まり、Kouhaku namasu、若鶏黄味焼き、鱈子旨煮、明石蛸柔らか煮、焼き湯葉柚子味噌巻、たたき牛蒡、活あわび福良煮、Boiled Koya tofu、Meifu-hsien、Kinusaya、All 22 tricolor mochidama chirashi dishes。 "Happy、Wishing you a year full of joy-"、Steamed crab with sake、How much pickled in soy sauce、Chicken Shinjo blue nori flavor、Measures、Hyuga Natsu Ajikasa、Lily root honeydew stew、Tara umani、Ubari Untan grilled kanzashi、Shrimp、Cream cheese hojicha、Warabi mochi nose、黒胡麻豆腐笹巻き、にしん甘露煮、真鯛焼き漬け、湯葉ちりめん山椒、桜麩含め煮、粟麩含め煮、帆立鼈甲焼き、海老艶煮、なまこぽん酢和え、焼き穴子、ほたるいか早煮の全21品。「参の重〜良縁を祈り、実り結ぶ年を願い〜」参の重は、金箔黒豆、明太子昆布仕立て、子持昆布松前漬け、桜金団、甘栗甘露煮、鮭幽庵焼き、くるみ甘露、あわび入り貝雲丹和え、銀鱈西京焼き、数の子鼈甲漬け、松前漬け、蟹香り漬け、ずわい蟹甘酢和え、子持昆布、からすみ、菊花だいこんの全16品。どのお重にもバランス良く高級食材を盛り込み、それぞれが嗜好を凝らした三段重。Using lucky charm ingredients、You can see that each dish was cooked with a commitment to the ingredients and manufacturing method.、You can enjoy the elegant taste unique to Kyoto cuisine、新春に相応しい優雅な御節料理となります。「握り寿司三巻」器：「釋永岳（Gaku Shakunaga）mars平皿 Φ250」毎年、On New Year's Day, the owner's nigiri sushi is held while remembering the time when sushi lovers were so strong that they stood at the counter as sushi chefs。手前から鮪の赤身、Salmon、鯛は柚子皮を添えて。刺し盛りのネタから拝借した刺身は身厚で形が握り寿司に向いていないため、飾り包丁を入れ食べやすくアレンジ！鮪は格子状に存在感を露わに、サーモンは扇状に握りやすいように縦に、鯛は開いて幅を広げシャリを包むようにふんわりと握っています。「こぼれ寿司」器：「Shimoo Design 浮様丸盆 φ280」寿司屋の手巻き寿司用の海苔を炙って、シャリを丸め、零れ落ちるほどのネタを添えた、その名も「こぼれ寿司」。一口で頬張れば、海の恵みが爆発する衝撃的な味わいで贅沢極まりない一皿！「こぼれ寿司：いくら」大粒で輝かしい醤油漬けの特選いくらを溢れるほどに盛り付けたいくら好きには堪らないこぼれいくら。「こぼれ寿司：雲丹」磯の香りに魅了され、濃厚で上品な甘みを感じられる至極のこぼれ雲丹。「関東風お雑煮」素材それぞれを和風出汁で下茹でしてから、Light soy sauce and mirin、Add a little Japan sake、Combined stew、友人宅から頂戴した搗き立てのきび餅を焼いてから添えて盛り込むあっさりとした関東風お雑煮。彩り鮮やかで風味豊かな金時人参は大小のサイズでねじり梅の飾り切りにし、蕪は茎を少々残してくし形に、ほうれん草はバラけぬように結びにし、焼いたきび餅を添えて、菊の花を散らせば完成です！「富山・新湊かまぼこ越中巻（赤巻・昆布巻）」器：「釋永岳（Gaku Shakunaga）gen台皿 Φ200」主人の実家でもある富山を代表する蒲鉾・越中巻。創業80年の伝統技術を守り続ける「新湊かまぼこ」を富山土産で頂いていたため、縁起物として食卓へ。「自家製・蕪の柚子漬」器：「釋永岳（Gaku Shakunaga）gen小鉢 Φ130」「黒龍酒造・黒龍大吟醸龍」器：「釋永岳（Gaku Shakunaga）呑みすぎる杯」準備が整い、今年も豊かな元旦を迎えることができた我が家。釋永岳の呑みすぎる杯を片手に日本酒で乾杯です！ワインの熟成を応用し、1975年に全国に先駆けて発売された「黒龍酒造」のロングセラー大吟醸となる「黒龍大吟醸龍」。しなやかで繊細且つ上品な味わいと喉越しの良さが際立ち、ふくよかで優雅な後味が印象に残る旨味豊かな大吟醸！活きたアワビを丁寧に下処理し、A superb dish cooked plump and soft! The aroma of abalone and the umami of the liver are the best for sake! "Fresh confectionery of Gan-eupdo" vessel："Shimoo Design Ukisama Marubon φ280" "Light Tea" Vessel：「釋永岳（Gaku Shakunaga）áge鉄鉢 φ130」今年も昨年同様に浜松の老舗和菓子店「巖邑堂」の上生菓子を用意。正月を飾る上生菓子は4個・6個・8個入りで販売されており、こちらは6個入りを購入。手前右から、「干支まん頭、春の薫、松の雪、紅梅、玉箒、栗きんとん」の6種類。愛らしい今年の干支の兎も加わり、練り切りや求肥、餡など、上品な甘さの和菓子がそれぞれに楽しめます！食事をゆっくりと楽しんだ後に、薄茶を点てて、上生菓子を摘む優雅なひととき。 The envious face of my dog Chocolat is the same as last year (laughs) I can only thank you for the New Year for being able to lead such a peaceful daily life.。 2023年が皆々様にとって明るく希望に溢れ、兎のようにピョンピョンと跳ね上がる飛躍の一年となりますように。...

2022/07/26 Post a Comment

Ginza L'Arjan Sommelier and Manager

銀座の一等地にあるミシュラン一つ星のフレンチ「レストランラルジャン（Restaurant L’ARGENT）」！今回、Kibou Ogura, who is a sommelier and manager of Larjan,、Although it was a holiday business trip、我が家へお越しくださることとなり、For lunch time、I was able to give you heartfelt hospitality! Between Tokyo and Hamamatsu, it takes 1.5 hours by Shinkansen。Considering the time to return、I heard that the stay time on this day is 2-3 hours、Featuring a Champagne appetizer as the main dish、Pasta、Prepared with a short course of water confectionery。 Summer is beginning to take off.、The welcome drink on a sunny day is "PERRIER JOUET GRAND BRUT"。It's one of my favorite Champagne ever! Sommelier Mr. Ogura served smartly without hesitation、I want them to be "one person in the family" (laughs). Beautiful golden bubbles poured from a well-chilled bottle。It's the start of a great time! "PERRIER JOUET GRAND BRUT" Perrier-Jouët Company, a long-established Champagne Maison founded in 1811,、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.、Enjoy an elegant, refined and harmonious Champagne! "Appetizer platter" bowl：MARS HIMAWARI φ250 Appetizer platter、Prepared with my favorite European-style side dish "Küche"、From the front left hand side, "Pathé de Campagne、Mackerel Escabeche、Marinated onions、Kiwi salad with cucumbers、Peperoni Piccante's five-seeded dish! All salty and gentle、Herbs are good、Mr. Küchere's side dish that always gets lost only with the best appetizers for wine。It is also the second kitchen of our house (laughs) "Peach prosciutto roll with sour cream" bowl：Shimoo design Ukisama Marubon φ280 "Peach prosciutto ham roll" that is always made when peaches are in circulation is、Dip the cut peaches in lemon juice and then、Italian Prosciutto、14Rolled in month-aged prosciutto、Served with sour cream and mint on top、A pinch of French Guerlain salt、Sprinkle the EX Virgin Olive Oil and you're done! Because the peache skin is beautiful in color and has different nutrition from the pulp、Half peeled for texture、If you leave the other half of the strong color part, it will be good for the appearance! "Special Potato Salad" "Marinade of Olives、Jalapeño in oil"、A peculiar potesara taught by his wife who is a good cook、I added a little arrangement and it is a dish that has become a staple of our house、We will introduce you to the ingredients and recipes! [Ingredients] 5 potatoes native to Mikata、2 boiled eggs、5 bamboo rings or bamboo kama、Large leaves: 20 sheets、Philadelphia cream cheese 60g、 Mayonnaise 20g、50 to 80 ml of milk (the amount that becomes smooth by adjusting according to the moisture content of potatoes)、1/2 teaspoon French Camargue salt [How to make] (1) Wash the potatoes well and boil them with the skin (2) Peel the boiled potatoes while they are hot、Mash while leaving roughness with a fork (3) Add mayonnaise to cream cheese returned to room temperature and mix with a spatula until smooth (4) Add milk to mashed potatoes and smooth with a spatula (so as not to crush coarse potatoes) (5) Add (3) to (4) and mix (6) Add salt and mix (7) Divide the bamboo ring vertically into four equal parts and cut into coarse dust and mix (8) Cut the boiled egg into coarse dust and mix gently (9) Cut the large leaves into small pieces and add and mix while scattering (10) If you taste them well, lay them down a little in the refrigerator and take them out just before eating.、Serve with large leaves and lettuce "Pork Lyette Classic" "Brille" classic with pork riette、Bake crispy in the toaster and serve! "Domestic Honeyboy Mix Nuts06 and Cream Cheese Canapés" Bowl：Shimoo design Ukisama KAZARIDAI W500 × D90 × H30 Honeyboy roasted mixed nuts in June nectar of "Honeyboy" made by local senior beekeeper Mitsuru Kawamura with 100% pure domestic natural honey made by m-heating, concentration and no additives at all.、Combine nuts and cream cheese with plenty of nectar、Canapés served with wheat germ crackers。Cream cheese canapés that go well with honey and fragrant nuts that can enjoy refreshing sweetness and floral aroma are、It is a standard menu of our house! Every summer, I ask Shigenori Suzuki of "Yamamatsu Suzuki Farm"、I'll harvest basil.、In the heat of summer、I've been picking fresh basil! With this freshly picked fresh basil、Make "homemade basil paste" every year。Not to mention pasta, soups and salads、It can be applied to sauces for seafood and meat dishes、To be an indispensable all-purpose seasoning for summer treats、Highly recommended! If you can get fresh basil、Please try it! [Material] Basil (weight of torn leaves only)250g、EX Virgin Olive Oil 500g、Dosage of EX virgin olive oil for preservation、 Parmigiano Reggiano (preferably from 18 months to 24 months) 150 g、50g pine nuts、5 pieces of garlic、15 g salt、200g以上の保存瓶5個程度［作り方］材料を準備してミキサーに入れるだけの簡単レシピです！ ①バジルは茎から外して葉のみにする ②パルミジャーノレッジャーノはチーズグレーターで削る ③ニンニクは皮を剥き縦半分にカットし芯を取る ④ミキサーにEXバージンオリーブオイルを入れ、Garlic、Pine nuts、バジルを蓋の手前まで入る量の順で入れミキシング ⑤少しずつバジルを足してミキシングし、バジルが終わるまで都度足しながらミキシング ⑥最後にパルミジャーノレッジャーノと塩を入れ味見しながら調整 ⑦煮沸消毒した瓶に詰め、乾燥防止とカビ防止のために表面にEXバージンオリーブオイルを静かに流し込みペーストを隠して蓋をする ※賞味期限は冷蔵庫保存で2週間程度、Freezer storage for 3 months as a guide。 "Special Genovese Pasta" bowl：釋永岳 age 鉄鉢 Φ130 微塵切りにしたニンニク、Talon、Tempered panzettas with olive oil、Add sliced white mushrooms、"Homemade basil paste" prepared the night before with fresh cream and milk、In a sauce stretched with vegetable broth、Add boiled pasta (Millelirege) and a little boiled juice、Emulsified in a frying pan、Finally, add lemon juice and finish! After serving in a bowl, lemon peel is added with cheese grater、爽やかな香りも乗せましょう！「天使音マスクメロン」〆を飾るデザートとして、私たちが愛してやまない果実の王様「天使音マスクメロン（Amane...

2016/01/06 Post a Comment

Winter season "Blowfish" NABE party at my house with the Milt of luxury!

「秋の彼岸から春の彼岸まで」と言われる「河豚」の旬ですが、最も美味しいのは冬とされています。 On this day、寒さ感じる夜に我が家で「WINE BOUTIQUE PANIER ワインブティックパニエ」のオーナーである小野哲義さんと由紀子さん夫妻と一緒に「ふぐ鍋」パーティを開きました！「河豚」は、諸説あるようですが「ふく」と呼ぶことで「福」に繋がり縁起が良いとされることから、山口県や九州などでは濁らず「ふく料理」と呼びます。 Also、関西では「当たれば死ぬ」ことより「テッポウ（鉄砲）」、もしくはこれを短くした「テツ」と呼び、「テッポウ料理」、「テツ料理」と呼ぶこともあり、刺身は「テッポウ刺し」を略して「テッサ」に。「ふぐ鍋」は、魚の切り身鍋を指す「ちり」をつけて「ふぐちり」と、そして関西では「テッチリ」とも呼ばれます。 My parents ' home、Owns a Japanese restaurant、「ふぐ取扱者資格」を持っていた父が幼い頃から食べさせてくれ、Told me about a lot of things。 The father was 握renaku knife by now.、A joint after my father's brother、Good luck。 This time、4人分取り寄せた河豚は「天然トラフグ」で、既に「身欠き」、「皮むき」、「磨き」がなされており、 Fillet、Body、ARA、Skin、To divide soft roe、 To the soup pot、簡単なおつまみを用意しておけば準備は万端です♪ 「Ruinart Blanc de Blanc ルイナールブラン・ド・ブラン」フランスシャンパーニュ「WINE BOUTIQUE PANIER ワインブティックパニエ」 1729年に「ニコラ・ルイナール」によって創設された世界最古のシャンパーニュ・メゾンです。 Over the centuries which have been honed、Produced by the traditional method of its own 100 percent Chardonnay champagne。 A selection of the finest grapes、A skilful blend、Due to long-term matured mild、 To finish house speciality or individuality is。 The shape of the bottle、And feel of elegance and style、 Along with the bubbling like the delicate and long Pearl、Rich aroma expands。 In addition to the smell of exotic fruits in citrus、 And jasmine and white peach aromas.、シャルドネの豊かな味わいを楽しめます♪ 自家製の塩炒り銀杏と味噌漬け玉子「博多なかなか」干し明太子自家製柚子蕪釋永岳「黒釉薄鉢」菜の花とニンニクのちりめん炒め和え釋永岳「年輪薄鉢」「天然トラフグのしゃぶしゃぶ」×釋永岳「黒釉台皿」ふぐ刺し、「テッサ」にしようと頑張ったのですが、 See-through thin with my knife to cut it is difficult、しゃぶしゃぶ程度の薄さが限界です（笑）釋永岳「黒釉台皿」に薔薇に見立てて盛り付け、Dipped in the soup stock from、Roll with scallions、 Fall foliage was in Ponzu sauce with grated at least、 Enjoy flavorful、さっぱりと美味しくいただけます♪ 「ふぐ鍋」×釋永岳「年輪皿（32cm）」綺麗に「磨き」にされた河豚の切り身を贅沢に並べ、 Vegetables、「ビオあつみ浜松エピスリー」で用意し、 Chinese cabbage、Shimonita、Scallion、芹菜、Carrot、福井県の名産「谷口屋」のおあげ、 Fresh shiitake mushrooms、Agaric mushroom、This mushroom、Enoki mushroom、Prepare cucumbers、富山の陶芸家である釋永岳「年輪皿（32cm）」に盛り付けます！河豚の口がぷるるんとコラーゲンたっぷりで最高です♪ 鍋奉行を率先して行ってくれるジェントルマンな小野さん。 Of one's wife with light hand with support、YUI Makiko。 Very good 2 person、 Different years wedding anniversary just a few、2/22と偶然にも一緒な仲なのです♪ 「天然トラフグのふぐ鍋（テッチリ）」昆布出汁に河豚のアラで取った出汁で、Boil and simmer for a while with lots of vegetables。 To enjoy the taste of the soup、But good enough.、 At your choice、国産にこだわった「塩ポン酢」でいただきます♪ 紅葉おろしは、新潟県妙高市（旧新井市）に古くから伝わる香辛調味料「かんずり」を用いて、大根おろしに混ぜてつくります♪ 「Si White スィホワイト 2014」オーストラリアマーガレットリヴァー「WINE BOUTIQUE PANIER ワインブティックパニエ」マーガレットリヴァー産の白ワインで連想されるのがシャルドネ。 Are you white、All of the grapes without discrimination was born based on the idea of using adorable blend。 Up in the wild fermentation、Three tanks is to use、 Stainless steel tank of concrete egg tank and old French oak barrels and open。 Without fining or filtration、In addition the barrels of some affected Flor。 As a result、Born hideously easy to drink、複雑で奥行きがある魔法の味わいが楽しめるワインが誕生しています！和食にも合いやすく、特に鍋との相性も抜群です♪ 「天然トラフグの白子」×釋永岳「黒釉シャーレ（28cm）」天然トラフグの白子は雄フグの精巣ですが、Usually the、入っている入っていないは「運だめし」です。 This time the、Number of minutes to put in special、 Perhaps、Skillfully total 400 g, beyond big、感謝感謝の白子です！釋永岳の28cmの「黒釉シャーレ」が小さく見えるほどです（笑）「焼き白子」はもちろんこと、Put in a saucepan、贅沢な「白子鍋」、 And、〆には豪快に「白子雑炊」と白子三昧、 Filet Mignon and wear、The airport had going and leaving Alla、皮は「酢の物」、ヒレは干して「ヒレ酒」にして、河豚三昧と参りましょう♪ 「天然トラフグの焼き白子」決して他の魚では味わうことのできない高級食材の1つである天然トラフグの白子。...

2015/12/30 Post a Comment

the theme of the annual " home of the Christmas dinner 2015 " is " Snow White Christmas "

毎年恒例となりました我が家の「クリスマスディナー2015」のテーマは、 Not seen much in Shizuoka、The image well and snow、「スノーホワイト」と題しまして、 3Prepare a full course with white sauces。 Of course with、わたし達お気に入りの「釋永岳」の5皿とコラボレーションで紹介致します！事前に専門店に買い出しに出向き、Choose fresh vegetables and seafood、 The hard hand amateur meat, vegetables and other foods、近隣のカフェ＆レストラン「連理 LENRI」の尾上成彰シェフのご好意で、とても立派な3歳雌鹿のフィレ肉をお分けいただくことができました！（嬉喜）真っ赤なケイトウクリスマスキャンドルの花とシルバーゴールドに彩られた枝をエミール・ガレのアネモネが施された「ペリエ・ジュエベル・エポック」の花器に飾り、Jazzy music and Christmas songs、ささやかながらにクリスマス気分を味わいます♪ 「シャルル・ド・クランス・ブリュットＮＶ」フランスシャンパーニュ「WINE BOUTIQUE PANIER ワインブティックパニエ浜北店」にて購入ワインは、いつもの如く「WINE BOUTIQUE PANIER ワインブティックパニエ浜北店」で購入しており、 Cheers、The champagne had been adopted a Royal warrant cheaper now。 Spread gently scented and smooth taste、Apples and yeast、Felt a little honey nuances, such as、 Without the slightly sour and majolica、飲み心地の良い上品な味わいを楽しめます♪ 釋永岳「黒釉台皿（28cm）」×「ジャガイモとおからのマッシュ　ちりめんチップス」茹でたジャガイモをマッシュし、Why students and blending healthy、 Salt & pepper、Whipped cream、And with a dollop of Mayo、 Shitaenn boiled down to the last if only beans beans plus、釋永岳の「黒釉台皿」に盛り付け、 And then like there are little angels hovering image、Decorate crepe chips and Unohana。 Because there is a salt crepe chips、マッシュの味わいは優しめに仕上げるのがポイントです♪ 釋永岳「年輪薄鉢」×「赤海老とパルミジャーノレッジャーノの燻製　春菊のソース」刺身でもいただける新鮮な赤海老の殻と背わたを取り、Gently wash with alcohol、Wipe off moisture、From beforehand with herbal salt、 In smoked and lightly smoked with Parmigiano-Reggiano、Rare, finish。 The source is、Chrysanthemum paste out with whipped cream、塩胡椒で味を調整したものを釋永岳の「年輪薄鉢」に盛り込みます。 The two red shrimp smoked stack、Around shredded Parmigiano-Reggiano sauce、 Along with edible white flowers and herbs, is completed.。 Enjoy Red Lobster smoked flavor and sweetness、Accents and richness of Parmigiano-Reggiano、ほろ苦い春菊のソースにたっぷりと絡めていただくと美味しいです♪ 「ボーシャンヌーボー 2015 ローラン・ミケール」フランスラングドック「WINE BOUTIQUE PANIER ワインブティックパニエ浜北店」にて購入ローラン・ミケールは、France-Languedoc region's largest family-owned producer。 "Land to build only the Languedoc wine、France No.1 "and believe、 "Telling stories all over the world to southern France wine is my dream" and is a producer of hot passionate talks about。 Japan word "Kaizen(Improvement)"That Michelle's favorite words。 Better than wine、より美味しいワインのために毎年様々な改善をしている彼が今年の新酒に採用した白ブドウはシャルドネ種。 (Each year's Sauvignon Blanc species subject) 爽やかで清々しいレモンのような香り、新鮮な果実がピチピチと弾け、するするとグラスが進むワインです♪ 釋永岳「黒釉薄鉢」×「太刀魚のカメリア　カリフラワーのソース」太刀魚を3枚におろし、Leave the salt lightly。 1Tip 2-leave 3 cm、Cut and split lengthwise into two、3 ropes and scabbard、 Continue to braid、くるくると丸めたらココ・シャネルが最も愛した花でもあり、わたしも大好きなカメリアのように仕上げます。 If steamed in white wine to pair with、釋永岳の「黒釉薄鉢」に敷いたカリフラワーのソースに浮かべ、スライスしたカリフラワーと共に盛り付ければ完成です！ふっくらと蒸し焼きされた太刀魚に、滑らかな優しい味わいのカリフラワーのソースが良く合います♪ 「WIRRA WIRRA Original Blend Grenache Shiraz 2014」オーストラリア「WINE BOUTIQUE PANIER ワインブティックパニエ浜北店」にて購入オーストラリアのマクラーレン・ヴェイルに、1894年に風変わりな人として地元で有名であったロバート・ストラングウェイズ・ウィグリーによって設立された「Wirra Wirra ウィラ・ウィラ・ヴィンヤーズ」のグルナッシュシラーズ。 “ウィラ・ウィラ”とはアボリジニの言葉で“ゴムの木に囲まれた”という意味の地名。チャーチ・ブロックの初期のブレンドを再現したワインです。手摘みで収穫後、破砕・除梗し、2トンの開放式発酵槽でゆっくりとマセレーション。ピジャージュとポンプオーヴァーを行い、バスケットプレスで圧搾。古いフレンチオークの樽でMLF、その後澱引きし9ヶ月樽熟成。 Cherry、Raspberry、ブルーベリーの快活な味わいで上質なタンニンとスパイスを感じます。力強く濃厚でありながら、若くフレッシュな印象を放ち、且つバランス共に質が良く、 Long aftertaste、ゆっくりと味わえるワインです♪ 釋永岳「年輪皿（32cm）」×「雌鹿の低温調理...

2015/05/03 Post a Comment

Full-course cuisine bio wine and hospitality Bliss wrap party.

ゴールデンウィークに突入し、連休を楽しんでいらっしゃる方も多い中、 Even at home、素敵な紳士をお招きしてささやかなホームパーティを開催致しました。紫陽花は「一家団欒」という花言葉を持ち、「神の信頼」という意味も持つグリーンアナベルを食卓に飾り、良き1日となるよう願いを込めて。この日のおもてなしのフルコースのテーマは「新緑」で構成しています♪ この日のゲストは、画つながりでお知り合いになれた今井憲彦さん。 Even to this day、「Page・1 ページワン」さんで額装されてきたばかりの画を抱えて来られました！スペイン在住の版画画家「むらかみみか」さんの作品。梅雨時期に合わせてこちらを選んだとのこと。一期一会の作品、1つ1つの画に自身で持つ意味を持ち、自分へのご褒美として少しずつコレクトされています。画と一緒に映る今井さん、とても嬉しそうです♪ 「クレマン･ド･ロワールブリュット/エリック･ルイ」フランスロワール「WINE BOUTIQUE PANIER ワインブティックパニエ佐鳴台本店」にて購入今井さんもわたし達夫婦もワイン暦は大変浅いのですが、美味しいワインで楽しい時間を楽しむということに関して、とことん貪欲な呑み仲間となります（笑）特にビオワインがお好きな今井さんが、パニエの阿部深雪さんに相談し、セレクトしてくださったスパークリングワインがこちら。童話で映画にもなった「星の王子様」をモチーフにした愛らしいラベルが印象的な、Clement-de-Loire Brut。メルヘンな今井さん、女性を喜ばす技は多く心得ていらしゃるのに不思議と独り身。 The foam inges are finely、綺麗な薄イエロー。フレッシュな桃や爽やかなレモンなどの果実、白い花を思わせる香り。雑味のない爽やかな口当たりで、エレガントな酸味と果実味のバランスが良いワインです♪ アミューズ「自家製ポークリエット」前回のホムパでも紹介したアミューズ。富山の八尾で作られている「高野もなか屋」さんのスティック状のお洒落な最中の皮に、鯖のリエットを忍ばせたアミューズを提供してくれた「L’évo レヴォ」の谷口シェフの料理を真似っ子させていただき、大好きな自家製ポークリエットを忍ばせています。 Crisp made of glutinous rice and crispy skin、滑らかな自家製ポークリエットが良く合いとても美味しいです！最中の皮とつぶ餡のセットは、雅樂倶さんのショップで販売されています♪ 前菜「アジのマリネとアボカドのタルタル桜海老との共演オランデーズソース」お刺身でいただけるアジを一夜マリネし、アボカドと合わせてタルタル仕立てに。 On the、生桜海老を乗せて、酸味優しいオランデーズソースで合わせます。マリネしたアジの酸味とアボカドのクリーミィーさに桜海老の香りが、爽やかな泡にピッタリ♪ 【オランデーズソース・レシピ】卵黄1個に牛乳を50ccほど注ぎミキシング。 Prepare 10g of melted butter、White wine、Salt、Black pepper、Honey、レモン汁少々で味付けし、軽く弱火にかけてとろみを出す。冷製スープ「グリンピースのスープロワイヤル仕立て」グリンピースが美味しく出回る春。甘い新玉葱をくたくたになるまでバターで煮詰め、さらに甘味を引き出し、 Go there、Green peas、新ジャガイモ、Spinach、ブイヨンを加えてひと煮立ちさせたら、ミキシング。ミルクで好みの濃さに伸ばして、味を調整したらスープは完成。カップの半分までロワイヤル（洋風茶碗蒸し）を仕込み、冷蔵庫で冷やしておき、食べる直前にスープを流し込んでいただきます。 The first、濃厚なスープを一口。 And、下のロワイヤルと一緒に混ぜていただけば、2度味わえる美味しさです♪ 「Pinot Gris 2014 DON」ニュージーランド「WINE BOUTIQUE PANIER ワインブティックパニエ佐鳴台本店」にて購入。 Here is、わたし達が同じくパニエの阿部さんに相談し、今井さん好みをお伺いしてセレクトした白（オレンジ）ワインです。 32歳の若さでマーティンボローの雄アラナ・エステートの醸造最高責任者に抜擢されたアレックス・クレイグヘッド氏が、本当に自分の為のワインを造るためスタートしたワインがこちらの「ドン」。今は亡き祖父の名に込めた彼の想いが込められたワインをいただきます。白ワインというより、紅茶のような色合いと良い渋みが楽しめるビオワイン。ほろ苦さの中に、しっかりと葡萄を感じ、軽いテイストからスタートし、余韻は意外にどっしりと飲み応えあるワインです♪ 「サザエと舞茸のジェノヴェーゼスパゲッティ」大粒のサザエが手に入ったので、蒸してスライスしてから、出た出汁と一緒に一晩寝かせます。その出汁と野菜ブイヨンとミルクで自家製バジルシースを伸ばし、茹でたパスタに絡め合わせ、In CHOY、Black pepper、パルメザンを振り掛ければ完成です。サザエの磯の香りと、バジルの風味が見事にマッチング！色味は寂しかったですが、これはこれで大人のパスタとしてお酒の当てに最高です♪ 「生海苔を巻いた鯛の蒸し焼き　えごまとほうれん草のソース」 3枚に卸した鯛を塩と昆布で一晩寝かしておいたものに、 On the day of、生海苔を入れてくるくると巻き付け、串を指してラッピングし、また冷蔵庫で数時間寝かせます。冷蔵庫から取り出したら、Back to room temperature、白ワインでふっくらと蒸し焼きにします。 The source is、えごまとほうれん草を野菜ブイヨンで煮詰めてミキシングしたものを器に敷き、えごまの葉とタラの芽の葉をフリットにして飾れば完成です。昆布で〆た旨味豊かな鯛と生海苔の磯の香りが何とも言えないアクセントに。えごまのほろ苦さが絶品のソース。このえごまのソースも、実は「L’évo レヴォ」の谷口シェフの料理から真似させてもらいました。旦那様から「俄然、腕を上げたね！」と最高の褒め言葉をいただき、ガッツポーズ！（笑）今井さんにも喜んでいただけたようで、本当嬉しい限りです♪ 「柚子のグラニテ」大好きなファーマーズマーケット三方原店にて、「KuRuMiX くるみっくす」さんの無添加の柚子ジュースがあまりに美味しかったので購入し、白ワインと蜂蜜で煮立ててグラニテを作りました。メーンディッシュの肉料理の前に、爽やかな味わいでお口直し♪...

2015/04/29 Post a Comment

Minimize nutrient runoff "that" extraction plate, turned into a delicious dish!

「コトコト市」の撮影をはじめ、大きな仕事が一段落したこともあって、我が家で「お疲れ様の晩餐会」を開こうと、新鮮な野菜を買い出しに出掛けたり、冷凍庫内の食材を片付けてしまおうと思い立った日。忙しいとなかなかマメに買い出しに行けず、肉や魚が冷凍庫内で眠っていることが多々あります。 At that time、冷凍した食材を上手に解凍するために、あなたはどんな手法を用いますか？自然解凍、冷蔵庫解凍、流水解凍、電子レンジ解凍などなど様々なやり方がありますが、電子レンジ解凍は便利で時短だけれども、食材の細胞破壊や健康被害等について懸念されるニュースをチラホラ耳にする今日この頃。その他のやり方はどれも時間がかかってしまい、肉や魚のドリップが大量に流出してしまうため、食材の旨味成分が一緒に流れ出てしまうことが考えられます。そこで！解凍速度が通常より早く衛生的で経済的、しかも！肉も魚も美味しくいただけるという優れ物の商品の紹介です♪ 「ThawTHAT!Ⅱ」$59.99（日本円にしておよそ7,200円）今回紹介するのは、熱伝導を利用することで自然解凍のおよそ4倍ものスピードで食材を解凍し、安全に食品本来の旨みを逃すことなく解凍できるという解凍プレート「ThawTHAT!Ⅱ（ソォザットツー）」です！前回紹介した「SpreadTHAT!（スプレッドザット）」と同じ、台湾のデザイン企画会社「THAT! Inventions」が手掛けるキッチンウェアブランド「THAT!（ザット）」の商品の内の1つです。スプレットザット同様に、スタイリッシュなデザイン性を持ち合わせています。 In fact、どれだけの効果があるのか試しに実験しながら美味しく料理していきたいと思います♪ ThawTHAT!Ⅱの解凍時間目安氷 2g（1分30秒）鶏肉 121g（21分）ステーキ 255g（27分）豚肉 103g（10分）豆腐 33g（8分）魚の切り身 64g（6分）冷凍庫から取り出したばかりの帆立をThawTHAT!Ⅱと、比較的早い解凍が望めるとされる普通のアルミ製のトレーに乗せ、同じ環境下で一体どれぐらいの時間差が出るかを実験してみることにしましょう。この日の室温は、およそ25℃となります。 ThawTHAT!Ⅱに乗せた瞬間から帆立は、じんわりと解凍が進み始めていることが判ります！（驚）それもそのはず、ThawTHAT!Ⅱは、氷を何と1分30秒で水にしてしまうのです！解凍は、どちらのトレーも半分ほど解凍できた時点で食材を表裏ひっくり返しています。 ThawTHAT!Ⅱの帆立の解凍は、およそ15分で完了！この時点で、アルミ製トレーは、表面的には解凍できているものの、まだ中心部が凍っている状態で、結果的に全解凍に35分を要しました。 ThawTHAT!Ⅱの形状は、少し傾斜が付いており、ドリップが細い溝をつたい、その先のドリップキャッチャーに溜まる仕組みになっています。アルミ製トレーと比べるとThawTHAT!Ⅱは時間が短い分、ドリップの量も違います。「Le Grand Cros ラ・メトレスロゼブリュット」フランスプロヴァンス葡萄品種：グルナッシュ65%、シラー25%、シャルドネ10%。標高160～200mの南向き斜面畑で、石灰岩質・粘土石灰質土壌で樹齢は10年以上。シャンパーニュ方式によるスパークリング・ロゼで、ベースとなるロゼワインは、直接圧搾法によるグルナッシュとシラーにシャルドネをブレンドし、9ヵ月間以上の瓶熟成で造られます。スタイリッシュなエチケットは、画家であるお母様がデザインしたものとのこと。年間5000本程度しか造られない限定生産です。きめ細やかな泡立ちとスッキリとした酸、ほのかなロゼカラーはやはり食卓を華やかせてくれます。帆立などの生の魚介とも相性が良いとのことで、「WINE BOUTIQUE PANIER ワインブティックパニエ佐鳴台本店」さんでこちらをセレクト♪ アミューズ「自家製ポークリエット」富山の八尾で作られている「高野もなか屋」さんのスティック状のお洒落な最中の皮に、鯖のリエットを忍ばせたアミューズを提供してくれた「L’évo レヴォ」の谷口シェフの料理を真似っ子させていただき、大好きな自家製ポークリエットを忍ばせてみました。 Crisp made of glutinous rice and crispy skin、滑らかな自家製ポークリエットが良く合いとても美味しいです！最中の皮とつぶ餡のセットは、雅樂倶さんのショップで販売されています♪ 前菜「帆立とラディッシュのマリネアボカドと蟹のサラダ仕立て」 ThawTHAT!Ⅱで解凍された帆立とラディッシュをハーブソルトとレモン汁でマリネし、マッシュしたアボカドに蟹身をたっぷりと混ぜ合わせてセルクルで形成。スパイスのデュカを敷いて盛り付けます。さっぱりとしたレモンの爽やかさにデュカの香ばしさがアクセントとなり、帆立の甘味と蟹の旨味、アボカドの滑らかさが一体となり美味しくいただきました。 ThawTHAT!Ⅱとアルミ製トレーの解凍時間の違いは約半分と、かなり短縮できるものの、 Be honest、味わいや食感の違いはほとんどありませんでした。生だと判りづらいのかもしれません。「ドメーヌ・デュ・ムーラン・カミュ　ミュスカデセーヴル・エ・メーヌシュール・リー2013」フランスミュスカデは、軽めで清々しい酸味が特徴で、フレッシュでフルーティな辛口の白ワイン。魚介類全般に合うとのことで「WINE BOUTIQUE PANIER ワインブティックパニエアピタ浜北店」さんで店長の鈴木あけ美さんにお勧めいただきました。キンッと冷やしていただくと良いでしょう♪ 温菜「春の森のきのこたちロワイヤル仕立て」...

2015/03/30 Post a Comment

Cooking with Akira Hokuto was broadcast in solving nainaiancer Yam Fondue Recipe!

"Akira Hokuto's Tororo Fondue Arrangement Version" In the "Hokuto Akira Buttobashi Cooking Recipe" broadcast on the TV program NTV's solutionNai Nai Answer, the recipe for "Tororo Fondue" broadcast on March 24 uses yam and incorporates Japanese elements. I was curious to get a light cheese fondue.、Cooking time ♪ immediately [Akira Hokuto's tororo fondue recipe] Ingredients 300g yam、3 cups of water、120 ml white dashi soy、5 tbsp white miso、45g pizza cheese Recipe (1) Peeled、Yam was cut to a suitable size and white dashi soy、White miso、3 cups of water into the Blender。 (2) (1) in a pot place、Stirring not to burn、If you shi出shitara might just Cook pizza cheese, melted and mixed ability!。 (3) steam or Parboil the broccoli and carrots、Daikon radish、Winner、Bread, etc. (2) with will。 [ayaco's tororo fondue range version recipe] Ingredients 300g yam、Japanese soup stock 150 ml、100 ml milk、3 tablespoons white miso、Pizza cheese 40 g、A little coarsely ground black pepper recipe (1) peeled、Yam was cut to a suitable size and Japanese-style broth、White miso into the mixer。 (2) (1) in a pot place、Put the milk, put a fire growing、Add pizza cheese, melt and mix, and serve in a bowl.、Coarse freshly ground black pepper to your liking, 振り掛ければ is completed.。 (3) steam or Parboil the carrots、Snap peas if、Bud PAL、Shiitake mushroom、Tomato、Winner、Baguettes, etc (2) as to be。 (* The ingredients、You can use whatever you like in the fridge) Because you can do it in large quantities、(1) before putting the milk and cheese, and fractions in a ziploc and freezing、Is possible to use several times。 You can ♪ use the thickness of the stretch with milk to your liking Hokuto's recipe is、I'd of course delicious、It seemed to be relatively less thick, so I tried an arranged version to make it more easily entangled with the ingredients。 By using milk instead of water, the richness is improved, and the thick and delicious melted fondue is completed.。 In the Yam taste simply because、You can ♪ eat vegetables "Waku Waku Square Salad" Akamizuna by "Waku Waku Plaza", which is a new store in Pre-Leaf Walk Hamakita、Arugula、PAL floral stems、Baby leaf、Cherry tomatoes etc. with homemade lemon dressing ♪ using "Olio Extra Vergine di Oliva Arcade" "ESCUDO ROJO 2011" Chile Red The other day、試飲した「OPUS ONE オーパスワン 2011」繋がりでセレクトしてもらった赤ワインはオーパスワンを生み出した世界有数の一大ワインメーカーであるバロン・フィリップ・ド・ロスチャイルド社がチリで造るフラッグシップワインです。スペイン語で“エスクード”は”盾”、“ロホ”は”赤”を意味しており「ロスチャイルド＝赤い盾」という一家の名そのものが付けられた、1 book of feelings。力強さとエレガントさを兼ね備えた濃密な味わいのチリワインです♪ 「アグ～腸詰めあらびきソーセージスモーク工房」「WINE BOUTIQUE PANIER ワインブティックパニエ」の小野夫妻にいただいたアグ～豚のあらびきソーセージ。 From simply boiled and sauteed lightly、MAILLEの種入りマスタードでいただきます。 Big sausage、肉厚で弾けるほどにジューシィーで旨味が凝縮されており美味しかったです！小野さん、由紀子さんありがとうございます♪ 「ボンゴレビアンコ山芋バージョン」浅利のボンゴレビアンコに先程のとろろフォンデュのベースである牛乳とピザチーズを入れる前の山芋300g、Japanese soup stock 150 ml、白味噌大さじ3を仕上げに時に少量混ぜて作るパスタ。ガーリックとイタリア唐辛子（ペペロンチーニピッコリ）をたっぷりと利かせてピリ辛のとろみのあるボンゴレビアンコに仕上げました。 As a thick ingredients grated potatoes and taro、蓮根等で応用しても美味しいですよ♪ 「静岡そだちのシャクシガーリックソテー」静岡のブランド牛である静岡そだちのシャクシとは、In the parts of the arm shoulder meat、You have no idea in the low-fat red meat is。脂身が苦手なわたし達にはピッタリの肉質です！シャクシを下味を付けて常温に戻してから、Sauteed with garlic and、Will France halite。 The side dish is、Of fresh shiitake mushrooms、Mash、Carrot、Snap peas if。 The easily and Shax、Very soft、肉本来のじんわりとした甘みが楽しめます♪ 「チーズの盛り合わせ」パニエ浜北店さんで購入した「Fermier フェルミエ」さんのエポワスハーフにゴルゴンゾーラ、24Months aged Parmesan cheese。 Must be accompanied by honey, blue mold。 A half-size epovass、2Ideal for our family of husband and wife。ワインの名産地のブルゴーニュ地方らしく地元のワインの搾りかすから作られる蒸留酒‘マール・ド・ブルゴーニュ’を加えた塩水で表面を洗いながら丁寧に熟成されています。 Dense and beautiful skin in gradually raising the percentage of Mar liquor created Orange inside。 Powerful and subtle flavor to the finished、Will feel even refined sweetness in the aftertaste。 Have a delicious wine and cheese day、おうちクッキングで至福の時間を過ごしましょう♪ 本日のワインとチーズが購入できるのは　↓↓↓ WINE BOUTIQUE PANIER ワインブティックパニエ浜北店浜松市浜北区貴布祢1200 プレ葉ウォーク浜北1F TEL：053-489-6145 Hours of operation：9:30-21:30Closed on Mondays：無 http://www.wb-panier.com/...

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