Ginza HEISUIKEN Morita storekeeper is vol.12 by seasonal news impressed deeply with to table
Summer: Summer early afternoon to doze off under the sunshine filtering through foliage
Summer vegetables pickles of Masumi Fukuda
Main profession of Masumi Fukuda living in Kurashiki is housewife, but we make use of knowledge of herb which we studied in one and hobby that worked about design in one's youth and make pickles wonderful truly.
He/she knows knowledge of seasonal vegetables and the acquisition route besides study of herb well, and who makes what in this season, or it seems to be revealed and obtains vegetables and fruit good personally and tells the world that has not heard what I saw either. For example, the world of profound vegetables spreads cheeks enthusiast such as sweet petit tomato, orange Andes potato ... like point of little finger in front (say, and my maximum favorite is meat).
Work called manufacturing will finally lead to business, but it is necessary for that to meet some conditions that there is. One or ..., etc which can maintain the durability whether you are thinking about marketing properly how is one cost performance. However, Fukuda thinks such a thing not to be thinking at all. As she is the hostess of Fukuda world, we prepare pickles into freewheelingness, laisser aller. However, it is connected in that producing products with new concept that there is not at all so far. For example, she who can provide refreshing taste such as citrus fruit vinegar at all when we soak and put lemongrass that it is in the vinegar inside with extremely mild sweetness elaborates not only seasonal expression but also seasonal event with pickles when she puts kind, tarragon of herb in the rice vinegar. For Halloween, we make full use of the ground vegetables and herb of reliable security on Christmas and, to young bird, direct new surprise for cherry blossom viewing. Therefore pleasure increases what she will bring this time. There is the word handmade product, but these pickles already pass that and think that it is work of domain of handcraft. As you are in GINZA SIX, please take the latest thing in hand once.
Capacity in pickles of tomato: 230 g of prices: 1,480 yen (tax-included)
Capacity in stick pickles: 230 g of price 1,782 yen (tax-included)
Eel Shizuoka product
It will be said that we eat eel in the day of the Ox of Doyo, but August 1 becomes July 20 on the day in this year. It is about time when as August 7 is Risshu, the hottest days continue even a year.
In having planned according to another view, there is theory called Gennai Hiraga who said how long custom to eat eel in the day of the Ox of Doyo began. Such a place that detchi gives theory "not to lose in the summer when method to sell eel which is not sold in summer is talked about with eel shop of acquaintance, and eat thing accompanied by character of "u" in the day of the Ox", and after putting signboard called "the day of the Ox at the storefront of eel shop today", propered at all seems to begin; ... It was said to be November in season of eel and it was not so delicious, but would decide to dramatize in various ways as Edoite was surely sekkachi that we could not wait until November, and to eat in the summer as we dropped fat in the summer.
As for the eel which we treat, there is only thing of Miyabi fisheries of Shizuoka. This company is reliable and we choose eel of high quality as motto from each production center in Japan around Aichi Mikawaishiki district and stock security. We tighten eel which entered in underflow water of the first-grade river "Abe River" and are particular about how to put in roast, steamed thoroughly. In addition, good flavor of eel greatly varies according to sauce to use. There is cook called Shizuoka ware, but uses thing which made tea made specially in Shizuoka into paste to sauce. Smell of eel goes out by doing so and seems to become the soft body by ingredient of tea. It is seen with thin color kabayaki like kabayaki and the middle of unglazed pottery in place that we had a look at, but taste of eel itself reaches directly as we bake by softly at all plumply soup stock-based sauce when we eat. It will be right thing called the succession of food culture that wisdom from the old days when good eel was saved by district which further becomes the top prize product is made use of in thing using tea in this way.
As it is where I enjoy taste of rice itself in rice group from the old days, dark sauce is not taste too much. Rather we often feel that sauce interferes, but sauce of grilled this Shizuoka is doing really at all and seems to patronize taste of eel more. As for the eel of Shizuoka ware, various arrangement menus are thought about unlike common kabayaki. Recommendation covers with ark and we pick up on the rice and attach white mustache green onion and wasabi to wind, and write white soup stock, and what chazuke-style, eat seems to turn in this season. Please try Shizuoka ware turning concept of eel kabayaki once.
Inner capacity: One of them
Price: 2,700 yen (tax-included)
Under store, order for telephone acceptance
We take Kurashiki store from the following