Ginza HEISUIKEN Morita storekeeper is vol.10 by seasonal news impressed deeply with to table
Summer: We are charmed by lightning cutting night sky
Encore pepper (curing of raw black pepper)
It is salt black pepper from Cambodia. Generally, as for the pepper, the Third World particularly India is considered to be spice of chief producing center, but thing produced in countries in delta called Golden delta of the mouth of Mekong receives evaluation of the highest grade.
As Cambodia closed the country with rule of Khmer Rouge in that for long term, we were not exported.
Therefore, tree of pepper becomes Furuki, and it is said that it is just strong pepper of power most in the world as gain is not done very much either.
But it seems to be carried to European countries after fruit of harvested pepper is carried to Italy hardly by air as there is not technique of roast in the field and was roasted. This straight pepper to treat in our restaurant had thing which NPO corporation which did volunteer activity locally harvested first. The price seems to have been spent for construction of rest room and school in Cambodia, but route of import is settled now, and multi-small quantity came when it increases, but is still more rare product. For food preserved in salt, I seem to use for every thing as seasoning locally as keeping for a long time works, but I can enter mouth, and I just crunch several. Aroma of pepper spreads through one cup in mouth and feels very Asian taste. Or it is particular when we scatter on on the top of aglio olio peperoncino or salad and eat.
We sometimes explain how to eat to person whom this is bought for and show one short tale. In the first place, in Cambodia, the body slaughtered only in place where killing field happened seemed to be buried in the root of tree. Therefore mostly products are left and man grasps well and is returned to woman when we tell with ... which, in fact, sucks human blood, and may be brought up of this pepper.
Capacity: 35 g
Price: 821 yen (tax-included)
Hemi centrotus pul cherrimus greens pickled overnight from Esashi, Hokkaido
We arrive how long my job in HEISUIKEN obtains useful information.
There is product of about 1,600 items in store, but real product number exceeds 5,000 now.
In other words, it means that we stocked product more than 5,000 points in the past, but it is to right astronomical number when we count the number of these rejected products supporting 5,000 points. There is actual feeling that did frantic thing even if I do say so myself. The most met sea urchin to introduce this time from dozens of points accidentally; is rare.
Source of information had from Yasuko Kimura who hosted wonderful Obanzai person at Fukuyama, Hiroshima. One day had call from Kimura, and went ... when wonderful sea urchin entered, immediately. We picked up on straight unio burning hot rice which entered wooden box and ate, but have not tasted sweetness of nature and flavor of heavy beach so far.
It is valuable in the truth brought up in low water temperature of the North Sea which cheerful Toshiaki Masuda in his 40s goes into this sea urchin by oneself in ezobafununi of the Sea of Okhotsk lateral branch good luck (we let you obtain and are place that is famous for unloading of hairy crab) product near the tip of Soyamisaki and adopts. (main profession of Masuda seems to make bar using game which we caught by oneself in fishermen at night)
But as we cannot do the handling as for the life, after consultation, we decided to have you make Shiouni, but even hometown seems to be called "fantastic sea urchin" as we only have 2 months a year, and quantity is not produced with July in June in Esashi unino fishing season. As far as we were very glad that 300 Shiouni supplied after negotiations somehow in the year.
Please eat 100% of Shiouni from Esashi. It should be surprised at thick taste and sweetness. But we seemed to want you to eat in 1 week after defrosting as it was refrigerated.
Capacity: 60 g
Price: 2,700 yen (tax-included)
Under store, order for telephone acceptance
We take Kurashiki store from the following