Ginza HEISUIKEN Morita storekeeper is Vol.14 by seasonal news impressed deeply with to table
White autumn: The sea where nobody is anymore in autumn which steals up quietly
kachokabarochizu of Yoshida ranch
We sell products like 1,500 items now in our shop. One has product No., but number itself becomes the 5000th level each. Since the opening of business, it will be said that 5,000 products ever hit the shelves for 28 years, but will be that there was considerably thing which there are rise and fall in that, and disappears.
It is kachokabarochizu of this Yoshida ranch since the opening of business in 5,000 one that keeps the 0001st of firmness.
There is episode about Mr. and Mrs. Zensaku Yoshida of feh Rumie (ranch making processed milk product with own house milk) Yoshida ranch so as to become one book, but I think that cheese of Yoshida ranch is top of Japanese cheese world, cheese of the one and only. Why is that? Answer is easy. This is because it is cheese which man called Zensaku Yoshida cooks.
We thought that it was before 4-5 years when our shop opened that Yoshida ranch started a business, but, as for Yoshida, seem to have been had a hard time at that time. In the ranch, there is almost none of Snow-Bound motion in winter in place that is not produced in place on mountain totally without house, and it is thought that it was in a state that you must assemble self-sufficient life. Therefore, as for the cheese of Yoshida, the origin is in place that we have begun to make because oneself and own family eat.
In commercially available kachokabarochizu, most mold, and wax for prevention is applied, but does not usually hang thing of Yoshida ranch. Therefore mold grows, but tells that Yoshida should boil over with light salt water once a day. It is extremely difficult to care for now and is called "fantastic cheese", but stance of cheesemaking of Yoshida does not move an inch. We follow the origin that it is for oneself and own family faithfully and work hard at daily cheesemaking with Harano of son.
Of relief, security to be considered to be problem by food industry today sing, and words may not eat the thing by words in front of the area for Yoshida. He/she gives chopsticks of crafting and works as me, but sincere manner for what Yoshida makes always contacts with feeling of respect. This kachokabarochizu is totally created through feeling such as magic from both hands of such Yoshida.
kachokabarochizu bakes basics and eats. You slice to around 1cm, and please eat in a split second place that swelled out like rice cake when we bake with frying pan or toaster oven. In famous barbecued chicken restaurant "bird land" of Ginza, popular grilled skewer of this kachokabarochizu. We saw black pepper scratchily commonly and eat, but are correct with jam with acidity well. I may eat carrying "summer berry jam" to make from wild berry of the Tasmania, Australia district, but can taste good flavor exotic at all. It is ... by trial by all means.
By the way, it was Italian, and kachokabarochizu was meaning called cheese of horse, but as it was considerably big cheese, we divided in two in * of horse and seemed to be named so as we carried.
Why is it cheese one more in September? As is expected, when September begins, we lose power and become easy to exceed intense heat in the evening in the morning, too.
When at last cow is over summer equally, everyday volume of milk increases, and quality seems to improve, and amount of production of cheese that a large quantity of milk is necessary increases though we make like kachokabarochizu. Therefore our holdings are that tashoyoyu is made in September, too.
This product becomes glamb selling
Inner capacity: 791 g
Price: 6,241 yen (tax-included)
100% of white peaches from Okayama desert potage fresh cream style
Does everybody know really delicious peach? We think that season is over without knowing as most people do not have chance to come across, but, in fact, we who live in the southern part of Okayama know. Thick sweetness and clear high flavor and limitlessly juicy special dish.
This peach called Shimizu white peach is farm product appointed currently by contrast of geographical indication protection system, but we who live in production center are smaller; divide, and do. We hunt out rare special dish we do, and who made how where to rely on such an information reaching from mouth to mouth.
Such an information never flows through SNS and is going to never wash us away. We keep as secret pleasure only for people to know.
Therefore talk that can be also known as legend is handed down really flexibly. That probably that burying something in the root of tree in secret at certain farm at the midnight may be powder of waste Karasumi, or even the next farmhouse gives tree powder which crushed iriko; ... Totally scientific grounds are open talks, but that where people are which we believe earnestly and think about such a thing and carry out is peach farmhouse of South Okayama.
And shipment of first-class peach begins after the Bon Festival, however, after one-year effort, may not be shipped all peach which became.
As Class B product appears for such a reason why ball large riga lacking some sweetness is bad that there were some flaws (Shimizu white peach just touched with finger, and there often turns black), we aim in a split second at the Class B product. We add fresh cream based on flesh qualitatively as it is not to change so much and make potage.
We want to have this potage is fragrant and eat as dessert highly as it is sweet. This to enjoy this potage to occupy of rich meal is luxurious.
Inner capacity: 150 g
Price: 1,080 yen (tax-included)
Under store, order for telephone acceptance
We take Kurashiki store from the following