Ginza HEISUIKEN Morita storekeeper is Vol.31 by seasonal news impressed deeply with to table
Youth: Season when all the things to see are dyed light green
It is lard, I mean lard when we say rarudo in English. Do you eat "e, axunge? We will seem to be "and question, but are exactly like that.
Eating meat culture from the ancient times in Europe produced these; it may be right said that ultimate.
It is special dish said to that it is thing of the highest grade in rarudo called rarudo D koronnata that sells in us in particular, but unfortunately knowledge of meat is still avoided with lump of fat in shallow Japan, and relation is not popular, but loves me.
As essential amino acids are included in fat of animal abundantly, you should eat, but relation does not spread in eating habit from the Japanese old days. As we put a burden on body when fat of beef becomes help or age, you should avoid, but think that rather you should eat fat of low pork of melting point positively.
This rarudo in konka koronnata is made in Italian Tuscany koronnata village; is, so to speak, prosciutto ham of backfat of pork. In area product authorized in IGP, we preserve backfat of pork in salt with garlic, rosemary, pepper, sage and can enter container such as bathtub called konka made of marbles and are food having history or more in 2000 to let you do aging for six months.
It is said that state to turn into snow-white rarudo when backfat which has a high quality, and is fresh passes for six months is the most strange.
We fill container of pink marble from koronnata village with this completed snow-white rarudo, and we seem to be given to the Pope every year, but we should follow European way of thinking to think food brought up in long history to be carefully, too.
You slice how to eat this rarudo thin and pick up on the hot bread and eat, or you do and can enter hot peperoncino pasta, or please pick up on chopped on the hot pizza.
It is favorite food of such me which thought such as passion for European eating meat is transmitted through.
Inner capacity: 30 g
Price: 450 yen (+ tax)
The truth clams from Ariake
Town called Tamana-shi is in Kumamoto.
It is casual local small town, but as my friend is doing chief abbot of very large temple called Tanjoh-ji, we visit around 1 times in several years, but there is thing which is interesting in various ways in town which what calls itself Nihonichi in anything likes.
My friend has the best big temple bell which we hear to Nagasaki when we sound in Japan, but is man pleasant at all in the shrewd chief priests to make bean jam rice cake called large sum of money rice cake incidentally, and to sell, and to roll up.
It is these clams boiled in soy that found accidentally in the town.
It is difficult to find domestic clams now and gets only at specific place. We were able to hardly give relation handle by product in China, but we make merry unique ", and Masayuki Takeuchi running shop called artisan" of "Tsukuda cooks nature clams produced in Ariake Sea and makes clams which we found in this Tamana with the manufacturing method called". This is soup of soy sauce-based plentiful quantity, and the body break seems to be the manufacturing method to float on sauce not to do, and to cook and we dry that by the sun for two days and manufacture.
Clams boiled in soy authorized to this Tamana brand is sweet to be usual, and there are none. We are slightly obstinate, but it is excellent as Japanese dish, and it is to clear soup of excellent clams even if we just eat when we put in the juice.
It becomes really delicious "Fukagawa meal" when we cook with, carrot, bamboo shoot in polished rice above all.
Please thoroughly enjoy "Fukagawa meal" which it is green shiso, or just picks up honewort on burning hot mixed rice which we cooked as this season is season when shellfish is delicious most even a year, and has been got close to as taste of general public from the Edo era.
Inner capacity: 80 g
Price: 1,000 yen (+ tax)
Under store, order for telephone acceptance
We take Kurashiki store from the following