Ginza HEISUIKEN Morita storekeeper is Vol.40 to dining table by seasonal news impressed deeply with
White autumn: A gust of wind runs through in marsh overgrown with reeds lengthening towards the sea
Festival peculiar to the ground is held in each place of Japan so as to be said to be Month of Festival in October.
Autumn festival is performed under the pretense of big festival noisily in Kurashiki in particular (do of leading role "Achi Shrine" of big festival is located in our Morita brewing ground right in the front), and, with Shinto priest who on the day got on horse dedicated to the shrine in the lead, line consisting of 200 that we made up as such as picture scroll parades around town at all in the times.
And rose sushi which mother made hard from the previous night of each house is offered in house, and men begin drinking bout to dish in it.
We call this rose sushi Matsurizushi in Okayama region, but are sushi as gorgeousness very much.
We ride ingredients on the rice of vinegar sweetened with mirin and sugar, but, with Spanish mackerel which occupied with vinegar with thing of the sea when we count the ingredients in the lead, pickled, prawn, octopus, conger eel, squid, giant clam, ark shell of Mamakari, thing of field dry lotus root, carrot and they cook and pick up shiitake, sheath pea, ginger Koyadofu and shredded omelet and colorful full seasonal thing on each.
It seemed to be annual fine dining table when we thought about old dining table.
We realized the richness of meal of this ground, but it was readily difficult to gather all these material now, and one one became rarely made again at home by seasoning along tradition as what we did was impossible in terms of time, and I thought and came to often buy thing of specialty store whenever we looked at this colorful sushi.
Therefore it is very disappointing thing that taste of family lore from old days is fading away, but it will be passage of times, too.
We have you make with us for the poor beach product fourth generation when you appeared in report in front, but finish carrying colorful ingredients to reliable wooden box as originally his shop is restaurant.
We appreciate for a while before totally showing it like image of scroll very beautifully, and eating.
And we attach chopsticks fearfully from corner on the corner.
At first it is right manner that has from Spanish mackerel which we vinegared with vinegar lightly.
As cold person is good at this sushi, you sell freezing, but please have early after having defrosted naturally as we do not let you hear vinegar too much.
Capacity: 370 g
Price: 1,695 yen (+ tax)
hamoniberikorearubejota 48 months
Everybody thinks the name called Iberico pork to know well, too.
It is delicious pork from Spain of world brand from Iberian Peninsula in sweet soft fleshy substance of fat.
Meat is delicious, but meat artefact to make using this pork is delicious fantastically again.
There is meat products which repeated invention in various ways from the ancient times, but it is Hammon Iberico that is the most famous.
This is counted in one of the three major prosciutto ham of the world along with Italian puroshutto, Chinese Kanehana ham.
There are two kinds in this, and there are Hammon serano (use of white pork) and Hammon Iberico (black pork ... Iberico pork), but, as for, different, being, it is revealed immediately if we see raw wood (thing which dried one hind leg of pork).
Iberico pork usually has black hizume as we mature with soaking hizume and dry.
Of course Hammon Iberico becomes higher rank, but pork to serve in particular acorns called Hammon iberikobejota, and to bring up by pasturage is distinguished in particular by the name of de bejota.
This Hammon has small rank and is subdivided in various ways, but thinks that Spanish people are proof that is proud of this Hammon so.
We get artefact from Shinzo Yamamoto of taishi corporation which is pioneer in Japan of Iberico pork in us in various ways.
This company begins from place where predecessors in the family line of Yamamoto comes across Iberico pork in Spain and was impressed deeply, but we treat meat now and run restaurant where is specialized in Iberico pork in Shinsaibashi of Osaka and Roppongi of Tokyo.
Yamamoto plays an active part in unusually hot man based on concept called "creating much thank you through" Iberico pork for today's young man in various ways.
We treat Iberico pork of pure blood to bring up in habuko village of small village of the Seville district of Spain in his shop, but perform in particular for planting worrying about forest of kokuru oak called forest (deesa) of Iberico pork gradually decreasing in the field.
We treat three kinds of aging Hammon Iberico real bejota in us for aging iberikobejota and 48 months for serano prosciutto ham, 30 months of the 18 months aging that he handles, but seem to make aging thing with meat of pork (we will usually have meat at around 80 kg) weighing at least 200 kg for particularly last four years.
If it is not it, we seem to be not able to bear aging of 4 years and seem to be valuables which are very rare in own country.
Besides, this has flavor that it is right rearubejota itself, and is valuable that is thing of hand limit of specialized craftsman called "Korda Dole" not to use slicer for and deep taste.
It is serious luxury product, but advance and do that we taste rearubejota called this pata Negro (black foot) decisively at the time of some kind of anibasari.
Inner capacity: 20 g
Price: 1,500 yen (+ tax)
Under store, order for telephone acceptance
We take Kurashiki store from the following