Ginza HEISUIKEN Morita storekeeper is Vol.43 by seasonal news impressed deeply with to table
White autumn: Autumn of trace to create the deep red world under the clear sky
There is small shop named "tantotampo" in Kanagawa Hayama.
It is shop which is really of high quality although being small selling Italian ingredients and side dish which Mr. and Mrs. Yoshiaki Saito runs.
As for Saito, managing was doing specialty store of Italy ingredients called hillside pantry which there was on hillside terrace of Daikanyama before, but is authority of the way which we learned from the history to how to make about Italian food in that it was to owner of shop of independently current Hayama.
We always hear from Saito that we may not know about Italian food.
We were always asked to want to eat Figg log by close customer.
Figg log kneads prune, raisin, walnut with honey, balsamic vinegar mainly on fig with traditional cake in itariamaruge state and is snacks of made wine.
Fig, log are log of log that is log house, and, as for Figg, the body is wrapped in leaf of fig with log-formed thing of around 10 centimeters in diameter in Italian.
After talking with Saito, "I had you make promptly as product reruyo".
Figg log that Saito makes thinks whether we should say rather than Figg log with 3cm in diameter, microminiature thing of around 10cm in length in Figg tsuiigi, but taste does not change with original thing at all.
Flavor with high balsamic vinegar and heavy taste are very exotic and are just correct with red wine.
How about plan that we enjoy fruity wine with Italian tradition cake this year as third Thursday of November 21 is the removal of a ban day of Beaujolais Nouveau?
Inner capacity: 90 g
Price: 680 yen (+ tax)
Stewed line meat and trippa of domestic calf
Trippa is one of the slightly minor food in Japan.
We do not show interest very much even if we explain to customer, but are one of the food loving for me.
It is incomprehensible, and, as for stewed "Italianism tomato organ meat", it becomes easy to be revealed slightly even if we say trippa when we explain
It does not seem to catch to woman very much.
Trippa says tripe in Italian in the second stomach, Japan of beef.
Originally there are four stomach to beef, the first 1st stomach, the second tripe, the third semmai, the fourth to abomasum
It becomes, but seems to eat beef, the internal organs dishes of pork willingly in Italy, Spain, the south side in Europe.
When it is autumn, we sometimes want to eat and as we are in the middle of looking for, and walking about and sometimes meet, we buy and eat,
We cannot come across thing which belonged under relation mind.
In ditinekusuto which makes foods for hotel-related party in Kyoto that it is that
Contracted chef made in a moment when we talked.
This is good.
As we can clean lower disposal of stomachs of beef, there is not smell at all and is really delicious as we fully boil down to it being to half using red wine when we make and individualize taste of wine.
It is to thing which is satisfying at all when we put this trippa together to pasta with some gotsu eyes such as Penne and Conchiglie (shellfish-shaped pasta), pakkeri of pasta.
It is food which right deserves to be autumn when sauce which left melty sweetness while having the resistance to the teeth that we did tenderly deepens.
Please fully enjoy trippa born in Italy giving supplement and mouth fortune of energy these days becoming cold day by day
Inner capacity: 190 g
Price: 770 yen (+ tax)
Under store, order for telephone acceptance
We take Kurashiki store from the following