Ginza HEISUIKEN Morita storekeeper is vol.12 to dining table by seasonal news impressed deeply with
Summer: Summer early afternoon to doze off under the sunshine filtering through foliage
Summer vegetables pickles of Masumi Fukuda
Main profession of Masumi Fukuda resident in Kurashiki is housewife, but we keep knowledge of herb which studied alive and make pickles wonderful truly with one and hobby that worked about design in one's youth.
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 it 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. Because she is the hostess of Fukuda world, we prepare pickles into freewheelingness, laisser aller. However, it is connected in its 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 to be handmade, but these pickles already pass it 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 is expected that we eat eel in the day of the Ox of Doyo, but July 20 and August 1 are the day in this year. It is about time when as August 7 is Risshu, the hottest days continue even a year.
As for having planned according to another view, there is opinion called Gennai Hiraga who said how long custom to eat eel in the day of the Ox of Doyo began. ... that such a place that detchi gives opinion that method to sell eel which is not sold in summer is talked about with eel shop of acquaintance and "does not lose in the summer when we eat thing accompanied by character of "u" in the day of the Ox", and after putting signboard called "the today day of the Ox" at the storefront of eel shop, propered very much 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 stocks relief, security with a choice of eel of high quality to motto from each production center in Japan around Aichi Mikawaishiki district. 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 did tea made specially in Shizuoka in pasty 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 old days saved by district where good eel becomes the top prize product in thing using tea more is kept alive in this way.
As I am one enjoying taste of rice itself in rice group from old days, dark sauce is not preference 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 roast changing 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