Ginza HEISUIKEN Morita storekeeper is Vol.49 by seasonal news impressed deeply with to table
Winter: Signs of spring in the bottom of white and the over winter sky
Yuzu pepper of red-light district
As for the trendy yuzu pepper, around Kyushu Hita, Oita is assumed origin originally now and is spice of the sum developed in native district food of this ground.
It became quite major and was used usefully in various ways now, but was side dish of winter hot pot slightly to in front of.
It is used with expanse of Japanese dishes dining flourishingly now around Europe.
For example, it is made with sauce of carpaccio or use seems to spread without verge limit to put out pork, smell of mutton.
We sell things made in person of five-so said to be defeated soldier village of approximately central Heike of Kumamoto in us.
Person of five-so is place that is said to be modern unexplored region climbing steep mountain path windingly without end (we want to never go), but is made using red pepper and citron made specially in of this ground.
It seems to produce some misunderstanding from the name, but it is archaic word of red pepper, and pepper remains in Kyushu as dialect now, but we let how to make ticks away red pepper coarsely and you can enter and grind citron skin of and salt and mature and make.
"Izumi" cooking this yuzu pepper makes with the manufacturing method to reach from generation to generation in red pepper and producer of citron.
Izumi sometimes visits us, but we let you do as you say "" and something like God that fell in this world after a long absence, but think secretly when different in people who look at peaks of Takachiho, and live saying.
There is three types of yuzu pepper which Izumi cooks, and colors are different each.
As for the general green thing, as for type that sharp taste resists, the red thing, flavor and yellow are also called gold gangs with red pepper of special type; is extremely hot.
As it is rare species, quantity does not come out to market very much, but people in hometown are that they use hardly this yellow as cost performance is good.
I like this yellow, too.
There is various how to use and, for example, we can enter miso soup picking up on the meat, but use recommendation as spice of shabu-shabu.
Sauce of shabu-shabu uses sesame seeds sauce or ponzu vinegar, but I weaken soup of soba to favorite density and usually do to sauce.
And this is already unbearable when we fully dissolve this yuzu pepper and are crowded and eat burning hot pork.
We take pride in being best how to eat shabu-shabu for feeling called adult bite somehow.
Would everybody like to be tried once, too?
Green: 50 g of inner capacity, price 520 yen (+ tax)
Red: 50 g of inner capacity, price 520 yen (+ tax)
Yellow: 50 g of inner capacity, price 700 yen (+ tax)
We are divided into two groups about Ise Udon as clean as a whistle.
In group to be delicious and group which we never want to eat.
This udon is local food peculiar to Ise district, and waist features strong noodles of soft sticky feeling that there is not at all by thickness approximately 1 centimeter in diameter.
We hang sauce which stands, and divided that into soy sauce in dried bonito, iriko stock, stock made from tangle and eat.
Ingredients are chopped green onion degree without most.
We had fed person of Shikoku Kagawa who was said to be udon prefecture this udon, but were completely angry.
"okorude! I, fact! It was raised voice with ".
As we boil this udon for nearly one hour, it is already like lump of flour which naturally there becomes no waist of noodles, and is big.
However, however, in fact, like me.
mikake surely resembles udon, but, in fact, the side as new food is seen for wind called totally different food if we think.
It is argued about noodles such as soba, udon, ramen which are Japanese daily meal flourishingly whether waist is strong, and it is settled, but these noodles have noodles having one of tension and strength of waist in the right opposite poles.
What taste the extremes thinks whether it is not one of the pleasure of food again.
In the one popular very too simple udon this in place prepared super-vigorous food such as Ise lobster, Matsusaka beef, black abalone, Akafuku in Ise in particular right of food think that it is strange.
visit to Ise seemed to have been dream that we wanted to achieve for life of merchants once, but we were exhausted to mind and body by serious long journey and, in the Edo era, would arrive at Ise.
At that time, we can imagine as good udon of this hot soft digestion was the best feast.
I am attracted by this Ise Udon which scenery looks like in such times.
They sell Ise Udon which triple super long-established store "Nishimura store" in business for 300 years makes in our shop, but lump of flour which nothing adds and this super simple food only of soy sauce let thing that the origin of Japanese meals is right near feel.
We yearn whenever we always eat wonder of this food letting you feel far nostalgia and unique security than you eat other kirabiya kana Japanese dishes.
Only one teaches trick.
When we put only straight egg yolk on this simple udon and stir and eat, corners of soy sauce are produced, and it is like Japanese carbonara.
Inner capacity: 560 g (two portions: noodles 250 g X 2: sauce 30 g X 2)
Price: 550 yen (+ tax)
Under store, order for telephone acceptance
We take Kurashiki store from the following