Ginza HEISUIKEN Morita storekeeper is Vol.50 by seasonal news impressed deeply with to table
We watch not long spring in sunlight that became bright
Jean pop mifuyume Cui (smoking-flavored heating ham)
"kyurunonchue" is studio making processed food of pork mainly in Kiyomicho, Gifu smoking place to have to be similar full of nature.
Prosciutto ham of hind leg of pork which is drying from ceiling when we totally enter in in beautiful studio such as atelier which late Junji Yamaoka raised hangs innumerably and is scenery of the circumference and what snuggery which assimilated.
Originally it is the most suitable environmental place to make food as water that a lot of springs are delicious is produced among beautiful nature in Kiyomi-cho.
After Yamaoka being Comte district of France, and having trained itself, it was person who came back to Japan, but it was attracted by beauty of Kiyomicho and seemed to make studio in this ground.
Julla Mountains who lived of Yamaoka seem to have made thing to eat for various daily life with the traditional manufacturing method in place where processing of pork was prosperous from the old days.
The manufacturing method was born from accumulation of experience, and seemed to be very wonderful thing.
Yamaoka brought technique that we obtained there in Japan and made meat product without changing even 1 millimeter.
Therefore we were able to taste taste of European traditional meat while being in Japan.
mifuyume Cui thinks in particular Jean introducing to be first-class for ham pop.
It is not revealed normal ham is thing which pressed patchwork of various parts, and what part of pork you used, but we just saw this product, and it is revealed clearly.
20cm is slice ham of a certain large size, but that makes pork which thing which sliced hind leg of pork particularly "kyurunonchue" uses with unhurt thigh which black pork of Imperial Household Agency delivery ranch chose,
There is the back that pulled bone midmost when we see, and the upper part is thick way of attaching fat, and, in the lower part, there are none fat.
Therefore, it is peach which is fat out of Shiga, aburayu riga inner thigh and fantastic ham with a feeling of existence that pork is walking in front at all.
This "kyurunonchue" has various cold meat food, but is all only thing of high level.
Flavor deep frying of pork cooked for the one for lunch of breeding of sheep from the old days called riyon shie nuu is in particular very simple.
At first, we think this Jean to be able to taste the best of meat processing of France when begun with mifuyume Cui pop.
When we eat this ham, I pour over the top carrying thing which sliced chilled butter on bread and eat.
Salty taste of butter and sweetness of wheat and gentle kusuburimi of pork are very delicious, and they are felt.
Inner capacity: 120 g
Price: 1,200 yen (+ tax)
Taste oil of *
Delicacy shop "*" of Kyoto is small cooking in front of famous place Chion-in Temple of Kyoto.
It is shop not to be enlarged of shoulder loved by local person providing original dishes mainly on Obanzai.
Such shops scatter here and there in Kyoto, and there are quite many shops which signboard does not provide because we recognize only local person.
What we hang around does to relation between secret town which seems to be a pleasure, and is old of Kyoto person at night in such tourists and shop which does not appear in Tabelog and thinks that it is smart how to spend.
We can use "taste oil" to introduce with original product of * really usefully.
Material is made only with rice oil and red pepper and domestic herb garlic, but is Japanese dishes, western dishes, Chinese food and all-around seasoning.
This herb garlic becomes kimete of taste and fully provides taste and flavor of garlic, but is mysterious garlic not to remain at all after having eaten.
We did not tell how you adjusted laughingly even if we asked, but only red pepper seemed to just use thing which there was not of sharp taste too much.
We seem to be proud of under the pretense of flavor oil or magic oil of Kyoto in shop very much, but think only that to be seasoning which there is.
If pizza, pasta are Japanese dishes if it is fried rice and mapo doufu, ramen, western dishes if this oil is Chinese food, the fields such as rice, natto, udon, side are limitlessly wide for sashimi, grilled fish, egg.
I soak thing produced in season and often eat.
If is coming season; bamboo shoot (is proud of, but I have route obtaining thing of bamboo forests of the back of Kyoto Univ. Kakuji!) We burn this by charcoal fire lightly and we soak thing which we did in this oil to cheapen and eat.
And when it is in winter to soak fried matsutake mushroom which we sliced from Sera, Hiroshima if it is autumn, we untie Mentaiko from Hiroo, Hokkaido and soak.
What good flavor! What luxury! This is pleasure of my life! We think of this, how is it thing?
Everybody looking back on imminent food, and soaking in oil of this magic, and enjoying thing of oneself original secretly
We strongly recommend.
Inner capacity: 60 g
Price: 583 yen (+ tax)
Under store, order for telephone acceptance
We take Kurashiki store from the following