Ginza HEISUIKEN Morita storekeeper is Vol.32 by seasonal news impressed deeply with to table
Summer: South wind of early afternoon provokes drowsiness
Seared grilled bonito straw
Kanto person seems to like bonito so that it is said, "the first bonito puts wife in the quality, and eat" in Tokyo from the times of Edo, but we who live in Kansai look puzzled a little.
As we who lived at the coast in Seto in particular were ", we wondered at such a bloody fish with good munda", but that was mistake. We are actually good "when we eat fresh bonito which goes to Kochi, and was just produced! We think to be ".
As fish with much blood was quick in the freshness declining, and it was the fact that there was not readily for us in chance to be able to meet thing which blue-skinned fish was enough for, we would be so convinced from the old days.
Then we visited many places that we would pour bonito into our domain and finally decided to Okinoshima fisheries in Sukumo-shi, Kochi on foot. As Okinoshima with this company was MECCA of surf-fishing such as Girella punctata or parrot bass, we were not able to take off for great master "of self-styled" fishing here.
As it was heat of straw that treated and baked thing of seared bonito which burnt only the surface particularly Okinoshima fisheries by hand one by one, flavor of straw and taste of super fresh bonito stood out. Taste of good-quality bonito with a little acidity was such a dynamic brimming taste that stuffed its mouth with good flavor of the sea to mouthful when we ate locally.
We do not see lower bonito, and this concrete facing will have onion slice, garlic slice, green onion with ponzu vinegar or salt. We made bowl of tunny slices on boiled rice elsewhere and would have carpaccio, but thought that this which stuffed its mouth with seafood which was served in platter in the outdoors while looking up at blue sky which, after all, fell out to mouthful was how to eat delicious most heartily.
As we have you make freezing in company at moment, we can just enjoy local taste.
Price: 670 yen (+ tax)
We still remember impression when we were able to enter memory hasadakadenainodesuga, mouth when it was about that I came across Parmigiano-Reggiano cheese for the first time clearly. In rich flavor of milk which spread to mouthful and aging taste of dairy product, the world of totally new taste and flavor seemed to have opened.
There was well-known store which dealt with Italian ingredients called hillside pantry in Daikanyama and decided to talk with Yoshiaki Saito who was that manager immediately, and to put aging 24 menses of amburoji Corporation in those days.
Saito is doing Italian ingredients called "Tant tempo" and shop of side dish with wife independently now in Hayama. We ask for puroshutto or bottaruga of Parma by great having a practised eye about Italian food, but are friend who is reliable for us as he/she makes thing which I can rarely see in Japan including roast semidoraiichijiku and Figg log that the person makes.
This Parmigiano-Reggiano is cheese called King "of" Italy cheese with cheese on behalf of Italy. As this name is not usable without carved seal of association of Parmigiano-Reggiano with huge cheese which weight is 30 kilos or more, we sell things of DOP (the place of origin name protection system) authorization, but are fired up for buying plenty as we do approximately 160,000 at 1 hall 30 kilos.
It is to seem to borrow fund of jumpsuit from security, and person of production live stock farming is full of this cheese in quality in Italy and is severe, and there do not seem to be so many ratios of pushed cheese of carved seal.
As for the characteristic of this cheese, amino acid is bred as we mature and shows spot like grain white at moment when we broke. In addition, technique enters that we break this huge cheese plenty.
Like tuna dismantling show of Japan, state breaking with special-shaped knife by demonstration of fair in Italy is very totally powerful. I longed like that, too and I asked Saito forcibly and was taught technique of cut. It sometimes cuts by oneself, but it is my pride that has with knives of various forms together.
Though surface skin cuts very firmly, this cheese breaks a sweat, but visitor of tsu is come to for this skin of. When it is taste of preeminence and puts in curry and stew, the miso soup when we lift this up and bake and eat, it is to stock which is really delicious, and is heavy, and it is in gochiso which gangs are different in. He/she just takes as there is a little quantity.
This cheese is convenient in various ways (to pizza and pasta), but, after all, should just eat.
We dip into balsamic vinegar as small lump and eat, but taste overflows, and mouthful can have a very delicious experience when white spot of amino acid in particular makes a sound in mouth if crunchy and breaks.
It becomes G selling
100 grams: 650 yen (+ tax)
Under store, order for telephone acceptance
We take Kurashiki store from the following