Ginza HEISUIKEN Morita storekeeper is Vol.28 to dining table by seasonal news impressed deeply with
Youth: Enjoy plum, cherry tree, peach ... passing spring
setoka fruit mandarin orange jam
Does everybody know this mandarin orange? Mandarin orange is used habitually from child to elderly person as imminent fruit from old days. Therefore various selective breeding is carried out, and new kind comes out almost every year.
konosetoka fruit mandarin orange is mandarin orange developed in Ehime recently, but fruit juice is fully heavy, and "citrus fruit being said to be Otoro" has full-bodied smooth sweetness.
As for this, it seems to be to mandarin orange and high Bullitt of orange in Kiyomi, encore, new kind that is, and was created through cousin collecting of three kinds of citrus fruit of mer cot, and there is juiciness of orange in taste well, but thinks as unfortunately it is expensive at all and does fully-ripe large-scale thing one 600 yen whether we must have you right sit straight. It is just mandarin orange, but but is mandarin orange.
However, we have covert plan. Using information network which we cultivated for many years, we collect mandarin oranges out of the standard. Size is not enough, or there is wound because of typhoons or gathers Class B products having nothing to do with in taste and has you entrust man called Oshima doing chef once at hotel and make jam.
When mandarin orange just barks, it has really white fibrillary thing, but nature-flavored jam with viscosity is completed as this is pectin which, in fact, is natural when we just cook carefully without taking sinew.
Flavor is completed thing, and say with sweetness, and words cannot touch; it is possible, and pleasure in case of breakfast increases. However, only around 500 are made as unfortunately material is limited.
Please take advantage of the annual early spring as tool to enjoy.
Inner capacity: 190 g
Price: 600 yen (+ tax)
Soy marinated of fisherman's squid of Sakaiminato Yoshimaru
Fukue of Sakaiminato, Tottori creating soy marinated of this squid is fishermen's boss of long-established store specialized in squid crab fishing consisting of four cups of fleets having history in business for 57 years.
We aim at becoming, and the sixth makes product of crab squid in-house early, but the name is popular in hometown as the freshness of the material is outstanding. Sakaiminato is port of the San-in best proud of the best unloading of queen crab which is winter feast in Japan to, but squid produced in the Sea of Japan is also famous.
As Japanese flying squid which Yoshimaru (durability ship of Fukue) in particular catches makes quick freezing instantly on board, the freshness is surprised. We soak in original soy sauce-based stock with the body and ear of squid excellent at the freshness as somen cut and sell freezing. Of course we use neither preservatives nor coloring agent at all. If material is good, we understand the skill when how to make from old days that it should be simple as possible eats this squid.
Thing of this time when we soak, and squid goes up is delicious most particularly in autumn. I put thing which soy marinated of this squid defrosted with favorite in the bowl and just eat, but we do in bowl "in self-styled" moonlit night when we pick up on the hot rice and picked up creamy of egg midmost and eat, but this is delicious surprisingly.
As we put bowl on another one carelessly, it is always attacked by sense of self-discipline after having eaten.
It may be human fate to deeply attach to food.
It is good "! We enjoy weekly squid festival while trying so to convince itself "before it's too late because we do not know when you cannot eat.
Would everybody like to enjoy rich seafood of the Sea of Japan, too?
Inner capacity: 200 g
Price: 570 yen (+ tax)
Preservation method: Freezing -18 degrees Celsius or less required
Under store, order for telephone acceptance
We take Kurashiki store from the following