Ginza HEISUIKEN Morita storekeeper is vol.1 by seasonal news impressed deeply with to table
Remember bittersweetness of youth; and ...
Horsetail Glace (Okayama)
It is very difficult to cook horsetail glace and needs expert technique. Thing of our restaurant asks group of "Sato mutsumisan" living in Kurashiki, but it is good and complains that head of horsetail falls when we crystallize granulated sugar.
We use axis large no horsetail from Kagoshima, but it is attributive quality from February through April as it is product enjoying season.
It becomes required item for spring tea party.
We like simple sweetness of granulated sugar and Balance of subtle bitterness of horsetail.
Capacity: 35 g
Price: 411 yen (tax-included)
Bakkemiso (Fikinoto-miso) Akita
"bakke" seems to be "butterbur sprout" in Akita dialect, but this "Bakkemiso" is seasonal comfort which Norio Sato of Miyoshi foods put his ingenuity in. At first, work begins from place adopting "butterbur sprout" growing naturally in secret mountain.
90% of gross quantities seem to be "butterbur sprouts", but they hold down bitterness by adding Akita miso and are finished in gentle taste. It is that we take, and there is where you open carefully, and color of nature itself is beautiful at all, and there is no additive, and please eat in peace as you make with
We can just have deliciously, but there is pleasure that right eats season in the early spring when we prepare to pasta in Bakkemiso + fresh cream + egg yolk.
Capacity: 120 g
Price: 616 yen (tax-included)
Shoichiro Morita storekeeper
It was born in Okayama Kurashiki-shi for 1,942 years.
We come back to Kurashiki after the training in National Tax Agency National Research Institute of Brewing (the existing incorporated administrative agency alcoholic beverage research institute) for one year, and, after Keio University department of commercial science graduation, Morita brewing enters the company. 1989 Morita President Miki appointment. We open HEISUIKEN next to Morita brewing in 1990. HEISUIKEN corner is born in Shibuya Seibu in March, 2007. We open Ginza HEISUIKEN in April, 2017.