Ginza HEISUIKEN Morita storekeeper is Vol.53 by seasonal news impressed deeply with to table
During about two months, we had taking a rest for corona.
As we quitted contact with the outside just to be at a loss in house during these two months, time to reflect oneself was produced enough.
We seemed to have recognized unknown habit of oneself who did not notice again and were pleasant in a certain aspect so far.
This corona ends before long, too.
We think that time of search for oneself will continue a little more as for "night that day does not break because it is one of few" as we think for a while with of patience.
Youth: The world of green season, green that is kind to eyes
Special dish ikano shiokara of Noto
As surf-fishing is hobby, I get used to various fish, but do not like smell of fish very much.
Is common, and can entrust human being living in Setouchi with this, and avoid stinking strong blue-skinned fish, and like white-fleshed fish, tend such.
Therefore thing using incorporation of shiokara particularly squid is delicious, but there are many shops which there is not on menu at bar of this neighborhood as it is slightly fishy.
Probably, if anything, shiokara will be north food.
Though we like meat, I like fish plenty and eat, but there is principle of the one and only.
When we entered shop of Japanese dishes system including sushi bar, that does not let you never strain when you smell of fish in shop.
The reason why fish smells in shop is that there is much time when postprocessing when we dealt with fish is insufficient.
That means, it means that there is a question in aspect of cleanliness.
As for "ikano shiokara" to introduce, tittle does not have fishy smell without using incorporation of squid as we make with way to control salt and habit of fermentation peculiar with ricemalt and citron of method to reach Noto from the old days either, and mellowness of ricemalt and eloquence of citron are special dishes delicious truly.
Enough resistance to the teeth with thing that squid to use sliced fresh white squid from Noto thickly; is delicious.
Toshiaki Kabe who cooks this shiokara main profession of Wajima, Ishikawa as sell, and longed for cook in craftsmen of coating in one's youth, the making of this shiokara seems to be of hobby, too.
Mr. Giants and said Kazushige Nagashima seem to use stick which he makes habitually in experts who Kabe sells, and make stick of coating.
Speaking of shiokara, I eat only thing of this Kabe, but am addicted when I eat once.
Emiko Kaminuma like aunty representative of Osaka is like favorite very much, too; in mook book called decision present 100 selections "of" Emiko Kaminuma
We are published on a large scale.
Please taste this shiokara which wins Osaka person who is particular about taste over once.
Inner capacity: 170 g
Price: 830 yen (+ tax)
Makoto produced by traditional how to make to reach this district for a long time by Mr. Italian Piedmont KU neo-de beppino otchieri that this butter becomes west peak of European Alps is wonderful butter.
otchieri company is known for creating original, delicious cheese, but this butter is fermented butter made only with fresh milk and lactic acid bacteria having official guarantee of household purveyance for the government, but is imported in Japan only around once in three months because quantity is limited as unfortunately we can enter butter Chan and stir milk earnestly and make.
And we sometimes notice, but color of butter varies according to seasons.
It is pure white, but turns into straw color in winter when it is summer from spring.
We fed dried grass and concentrated feed when we asked person who had ranch as we could not let beef go outside in winter, but color of milk was story to change as we put out to pasture when it was in spring and began to eat green grass.
We think that it is wonderful thing to cook food which such a season is copied into.
We will feel taste that nobody knows simply because it is butter made with fresh milk of stress-free.
This butter is salt-free, but receive high evaluation all over the world; right of otchieri Corporation come to be symbolic.
I cut pail or Campagne to bread of simple hardware system slightly into thick pieces and eat on the top, but right feel early summer when we dissolve like awayuki in mouth, and refreshing flavor peculiar to gurasufeddo spreads to fill the mouth.
Inner capacity: 125 g
Price: 1,100 yen (+ tax)
Under store, order for telephone acceptance
We take Kurashiki store from the following