Ginza HEISUIKEN Morita storekeeper is Vol.23 to dining table by seasonal news impressed deeply with
Winter: It is footprint of points and set plum blossoms to awayuki which fell at midnight
akoumeshi in Seto, pike conger meal
Do you know fish named "akou"? We call "akou" in Okayama, Hiroshima, but seem to be called "ako!" in Ehime. Official name is "pheasant grouper", but will be fish which is the most expensive in the Seto Inland Sea when probably we calculate by glamb unit. Of course taste varies according to captured places, but it is said that thing produced in Kurushima Strait is really delicious. It is delicious so as to be big, but is fish which it is hard to get so as to be said to be illusion.
My favorite sushi bar calls when unusually received saying it is saying "akou entered".
As it was First come, first served, we drove bicycle fast straight and came to the store, but "one step was slow. Case called regret "happens quite often, too.
At first this fish also boils sashimi hard and eats. Sashimi is full of elasticity, and there is wet fat indulgently. Boiled and seasoned fish or vegetable has much gelatinousness, but the position is light and is really delicious.
I worked hard at surf-fishing to base in this sea area for 30 years, but only three caught "akou" during long fishing career. It is fish which is Male like that. As for the taste of fish brought up vigorously in torrent as we break "ship because ship to pass is broken by flow and are called Seto", there is taste not to be able to make for hitsuzetsu.
We warmed the Ehime marine products sanhakonoakouno body which was directly across from this Seto and cooked mixed rice in conjunction with vegetables of Chisan. If it is a waste, local human being makes eyes triangle, but is convinced that we eat.
Even if delicious thing processes how, it is delicious. We make "pike conger meal" at the same time, but are distinguished good flavor as this uses this seasonal pike conger. Please sometimes taste attraction of fish in Seto which is our pride.
Inner capacity: 2 go business
Price: 1,836 yen (tax-included)
Kimchi casserole mix of Nobuyoshi Ishihara
As various manufacturers make pan mix which calls itself "kimchi casserole", probably there is in approximately several markets of star.
The standard is difficult, and making certain does not point out which is good.
We just hesitated without being all of more or less the same average ability, and leading to relation decision even if we try in various ways, but there is man called Nobuyoshi Ishihara running company called Kurashiki mineral spring to my younger student. Main profession makes refreshing drinks, but as it is this time, relation sale is difficult and makes seasoning mainly on ponzu vinegar and dressing now, but direct impressive power of an art of this man can judge keenly what kind of material as Odo Roch instantly what is completed if combined how.
We think that this is not level to make an effort with talent that we are born and had anymore. When there is such a man close, it is very convenient, and I hang to "such thing and incarnate state it as soon as I talk about image in" and head to want to eat for such a taste.
In that way we made various seasoning with two people, but kimchi casserole which in that this man made was really correct in my preference. (I hate kimchi, but like kimchi casserole)
Already winter pan decides to spend season with kimchi casserole of this Nobuyoshi Ishihara without being at a loss. It matches pork let alone this kimchi casserole well, but thinks in particular that it is tool which oyster which is winter pleasure can eat deliciously most.
Because we feel very warm when we see state that pukkuri and oyster which bulged dance in gutsugutsu and red stock coming to the boil, it is strange. But as sharp taste of soup of this pan is reserve eye, shinko kino person sprinkles gangs, and please eat.
Inner capacity: 360 ml
Price: 648 yen (tax-included)
Under store, order for telephone acceptance
We take Kurashiki store from the following