Ginza HEISUIKEN Morita storekeeper is Vol.30 to dining table by seasonal news impressed deeply with
Youth: When it is season of cherry tree with early leaves, face of passerby becomes bright
Tide bonito kusuburi* comes
Yaizu, Shizuoka Port is unloading Port of the best bonito in Japan.
Town called Tako was in the west of contralateral Izu Peninsula across Suruga Bay, but production of dried bonito (said to be Tago clause) was performed flourishingly in this town from old days.
There seemed to be dried bonito producer approximately 60 in the golden age, but has become only four houses now. It is kanesa dried bonito store founded in 1882 that we meet in that, and make dried bonito with really primitive form called shukasanshikiaburikenseiho which is the manufacturing method of traditional dried bonito which still reaches this district. Coming was now and was made tide bonito kusuburi* born during particularly history in business for about 130 years with several just before the extinction anymore in this Tako in Japan, and it was. It was preservation food from old days when we pickled bonito to salt for several weeks, and this smoked lightly and was made, but seemed to be thing necessary for Shinto ritual to celebrate the New Year as fish "for" New Year holidays comprised in household Shinto altar as fish lucky at the same time for New Year holidays. There are few people knowing the origin now and we will become extinct before long, but think that we do this business because I want to expose the last light to thing which is swallowed, and disappears in wave in such times by oneself.
It is how to eat, but we untie finely and use whether you untie rudely, and you use for ochazuke and onigiri for tofu and tempura, pasta as salted taste seasoning. You sharpen rudely, and please just eat once. At first, we feel saltiness to be strong, but hayarimi of the sea gradually rises before long from bottom. The refreshing taste lets the present food feel homesickness to the few good old times; when is rare, value.
Inner capacity: 70 g
Price: 650 yen (+ tax)
Garden () nope roux product coffee
I noticed that I thought incidentally in not liking coffee so much.
As we drink coffee casually whenever we meet person, we will drink on 4-5 cups of days. We drink coffee which we extracted with that espresso machine as mostly there is gallery cafe on the second floor of our shop if we drink thing not to like in custom that best thing is better. This machine saws on the spot when we put beans with comfort and extracts coffee with steam. All; as it is in the same taste even if anyone can enter as is automatic, like. Then, it was pointed maximum what kind of beans you sawed, but had you import these apparatuses expressly from Switzerland that you wanted to saw beans directly as we wanted to value flavor. We were ready in this. Then there are beans of every kind of the world what you would do to beans when we go to specialty store. It is not at all the selectable situation. It is these coffee beans from Peru that friend who lives in Fujieda-shi, Shizuoka when we were in trouble introduced. There is cafe named "garden" in front of city hall of Fujieda-shi. It is small cafe running in two people of Takashi Nakayama and wife, but it is famous shop, but Nakayama imports this coffee directly from Peru and sorting roasts by oneself and provides to visitor in flannel drip as we give good coffee. It is said that coffee from Peru has difficult relation among professionals of coffee. Primarily stability of quality seems to be coffee beans which there is hardly thing used as business as it is kind that often depends on one and environment that supply that is stable because local fazenda is small has difficult because it is difficult. Originally Nakayama was career of Shizuoka prefectural government office, but we were charmed by this coffee and resigned and seemed to make "Land". We know coffee beans which Nakayama makes as soon as we scatter on the white paper. Size maintains all the same, and missing beans are beans such as jewel of French roast type few for one. Sorting rate of normal coffee house is around 80%, but Nakayama is 70% or less, and the sorting standard is extremely high. Therefore cooked coffee is unprecedented taste to have light bitterness and high flavor. There is quite much familiarity that can come to our cafe to drink this coffee, but they hide this coffee and information of cafe every morning. We declare when we never tell because place where oneself sits down when a great number of people come disappears. As you sell this coffee with bag of 200g in Shops, please do kofu by yourself if all right.
Inner capacity: 200 g
Price: 1,200 yen (+ tax)
Under store, order for telephone acceptance
We take Kurashiki store from the following