Ginza HEISUIKEN Morita storekeeper is Vol.17 to dining table by seasonal news impressed deeply with
White autumn: Autumn that the harvest moon glistening with the sky God deepens and goes
noichijiku jam from Mobira, Okayama
When it is the beginning of September, we begin to cook homemade noichijiku jam.
There is farmhouse called Takada who there is land called Mobira along the shore of Kasaoka-shi, Okayama, and specializes in cultivation of rice there from old days. Farming family near the shore of this neighborhood brought up the south side niichijikuno tree as trees planted to arrest shifting of the sand for erosion control from old days, but on study it was revealed that this Takada sannoichijikuga first was delicious in various ways.
Reason was sum ichijikudearukoto that tree facing the south, thing and skin equal to the sea breeze were thin, but was that grandmother of high country house took care of tree hard above all.
We usually ship nari ttaichijikuno fruit to JA in farmhouse of this neighborhood, but cannot market at all condition being fruit of size constant strictly, being fruit of Yatsuwake cut open and dried, in the rain wet thing if we do not clear conditions such as no use. Therefore fruit which became x seemed to be thrown away without being able to ship only 2-3 of 10 of produced fruit, but it decided to buy all fruits in us that it would not be good.
We collect cargo with thing which grandmothers performed fruit picking of early in the morning. As car comes back at around 9:00, we bark in all the members as soon as we return. As the sum ichijikuno skin is thin, we do to relation and it is serious work, but we can enter
Does everybody know? White hypoderm appears when we peel ichijikuno skin, but jam with viscosity which we did well as much as, in fact, natural pectin is included in the white hypoderm and therefore works carefully is completed. Therefore quantity of sugar which only material hakipparitoichijikuto granulated sugar adds as it does not use fully-ripened ichijikushika decreases very. We add vitamin C to prevent fading, but do not usually do even it either. It is right supernatural-flavored specialty jam.
There is limit of the number of the Takadas noichijikuha, too, and there is by change of annual climate, and the number of ruichijikuno is only different. Probably real sugar content is high this year, but thinks that we cannot make number that much as fruit large riga is the situation to be bad. As we think that it is probably out of stock in one cup of December, we take one you want early.
Capacity: 200 g
Price: 810 yen (tax-included)
Soy marinated of mackerel
Season when mackerel which was said to be mackerel was delicious came over in autumn. As for the inhabitants living in Setouchi, blue fish likes white fish (sea bream and flatfish) of the body without eating too much, but only mackerel is particular and turns up on geno dining table well in evening. As what looked for thing which we visited various places in Japan at the time of our founding and liked worked, we often went to visit Japan Sea region.
We well went, but place that access had bad sometimes visited cause of belief that good thing was left, Kohama of Fukui that Kohama was special, and there was temple of Zen Buddhism called *seiji in town, and to hear sermon of that clean character.
It was a pleasure at first we went to Zen meditation place and sat down for approximately 25 minutes, and then to hear story of clean character.
He/she heard story about my good food of force while smiling, but will let you do good words today at time that how many times is in those days. When "this food drink tea in teaching of ZEN, and there is the word".
We thought about meaning in train of way home, but think that quality of some book or other was meaning called seal ranakunaruyo "whether probably clean character is just food" when particular to be delicious, and at first to be.
We still value these words. It was a pleasure to go to cheap restaurant called Otani restaurant in downtown when we left temple to have lunch at the very beginning. When enter shop, and pass through narrow passage, there are many chub stands and scattered cushion, and large woman comes out to hall quickly; and "order? It was "and fiery zeal restaurant where we talked to aloud. I did tachimachikousan to come out with bowl when we asked for chawanmushi in restaurant where spirit was prosperous, but it was usual to always eat soy marinated of bowl meal and mackerel, but I right had soy marinated of this mackerel was exquisite and begged woman to the third, and Uoya called the stocking reteirumaruho store introduce with mackerel.
It was very good-natured uncle, but, as for it, story was gathered up as oneself was fishmonger as it was not to be able to commercialize that we did all at me. It is soy marinated of mackerel which it introduces this time.
Fukui whom fat works well on in shorefish becomes from in winter, but mackerel seems to become from Norway autumn as there is not fat in spring in summer and is bad. But we soak, and soy sauce seems to be vaunted soy sauce blended with broth which put three kinds together, and flavor of fragrant burnt soy sauce and flavor of fatty fish flock with a rush together when we grill this.
When negotiations were finished, and I was pleased to dance the small dance, uncle saw me with ... "and wondering face for" us glub-glub though it was common side dish. That's right! When it was about to be revealed by some reality that delicious thing which went up on dining table commonly was not readily available commonly.
As this mackerel is refrigerated, you defrost with refrigerator, and please bake by distant fire of high flame until skin of becomes crispy. As new rice appears in this season, it is pleasure in season again that realizes autumn with steaming burning hot rice and this mackerel of crispy skin of.
Capacity: With two pieces
Price: 756 yen (tax-included)
Under store, order for telephone acceptance
We take Kurashiki store from the following