Ginza HEISUIKEN Morita storekeeper is Vol.18 by seasonal news impressed deeply with to table
White autumn: Thing, all which swim in thing, the sea running in the ground to good flavor
Fried persimmon pickled in oil
There is the first-grade river flowing into Okayama, Hiroshima for the Seto Inland Sea many.
There is the word "that" forest raises the sea, but nutritious river produces plankton in large quantities, and therefore benthos of the neighborhood of river mouth is brought up in the first class goods. Oyster is the all-star representative.
Taste of persimmon produced in Setouchi varies according to the quality of the water of river. We always admire what type of tree forest of river of upper reaches consists of when it is right the wonder of nature that becomes original.
New kid begins to appear to oyster in Seto from the end in October, but thing which Yamaguchi family doing oyster culture in Nissei (has young bird) makes calls us first as we begin when there is unloading.
As it is the first oyster, the body is small, but taste sends delicious oyster exceptionally densely. And we aim at oyster which grew by car at place called kishima for approximately 30 minutes when it is late January. Oyster outstanding of Utsumi is made here as it becomes the river mouth of big river called the Takahashi River. And we arrive at to oyster of Hiroshima Bay and oyster of Daikokujima which is the cleanliness sea area of the Hiroshima offing finally of March when it is late February. We make "fried oyster soaked in oil" with round of such one year while running after excellent oyster. When, in fact, I began HEISUIKEN, chef of restaurant of celebration nito Kanazawa presented this product making recipe. Then nearly 30 years passed, but we continue making without totally still turning recipe, but as root limit trouble and material are used for customer luxuriously as we were intended to provide, as for the specifications of this roast kid, chef is not correct at all for calculation when, actually, we make, but all the staff deals with the spot as standard of manufacture of HEISUIKEN original.
As we wave frying pan for more than ten minutes to splash water of oyster, woman group complains that it is for inflammation of a tendon sheath, but seems to learn that it is various from sweat to drain on the site.
It is delicious, but we soak recommended how to eat, and every oil (this oil uses seed oil which is compression from hometown) can enter small pot and boils with gutsugutsu and does in ahijo even if we eat this "fried persimmon pickled in oil" with the same fork.
And supeinmbaru-style how to eat garlic dips baguette into oil which came to the boil which we heard, and eats and to quench throat in white wine is recommended while picking up burning hot oyster.
Inner capacity: 70 g
Price: 1,199 yen (tax-included)
One lake bunch simmered with duck roast
There is one lake bunch on traditional old street in the back of black wall square of Nagahama, Shiga.
yaya sweetfish boiled with Japanese pepper produced in close-by Lake Biwa is main product, but, besides, cooks seasonal things such as miso to eat. We cooked and thought that technique about thing was really wonderful, but originally seemed to run shop dealing in kimono fabrics from generation to generation.
That which shop dealing in kimono fabrics of the Kyoto neighborhood seems to have had many styles selling door-to-door with kimono and took to present when we visit regular customer from the old days when with foods boiled in soy of homemade sweetfish when it is empty-handed and is what seems to begin. It was that it was in the starting point of Lake one bunch that a lot of requests that we brought foods boiled in soy as kimono was good began specialty store of foods boiled in soy from visitor at last soon. As we just have the severe standard that we were not able to sell without her permission even if grandmother of the future charges cooks at first and makes with master hand of thing and are protected, it may be said that it is right foods boiled in soy of absoluteness. State that seven staff is in charge of each specialized thing in small studio approximately 50 tsubos and make is like extension of domestic kitchen, but thinks that it is factor to create good things which that did tight.
Thing to cook every season changes, but it is this "simmered with roast of duck" that is the most excellent as standard in that.
Even if this easy mark just bakes meat and fatty meat in the sum ducks that brought up in very rare special feed from Kyoto; is distinguished; to be delicious, but to be the finest, and to do this good flavor; of skipjack and kelp provide, and drop, and close the cap, and simmer. It is hard to hang relation voice when we see back figure who this work crosses both arms in front of GAS stand by charge of Kawase of president, and watches the finish much more and is overwhelmed to tense air of workshop. Probably it will not be possible for thing that it is important to ascertain timing when stewed foods let fire, and there should not be longtime experience. We think that it is Daigo taste of the most this business to be able to watch the world not to know at all for me.
Even if we warm up, and some dishes simmered in this duck roast slice and just eat, it is delicious, but we polish rice and expand on the limit into small dice form and write soup stock in bag properly and bolt this duck roast on the vertical rice as new rice just appears for recommended how to eat. I call myself Hitsumabushi of duck, but Japanese-style soup stock and fat of duck soak into hot rice, and cheeks can experience melting good flavor unintentionally.
Inner capacity (duck roast stewed meat: 125 g, soup stock soy sauce: 90 g)
Price: 2,214 yen (tax-included)
Under store, order for telephone acceptance
We take Kurashiki store from the following