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名物゛握りちくわ“
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名物゛握りちくわ“
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名物゛握りちくわ“
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名物゛握りちくわ“
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名物゛握りちくわ“
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焦げた(名物゛握りちくわ“)
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だしおでんたち
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大根と豆腐(だしおでん)
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大根と豆腐(だしおでん)
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生湯葉(だしおでん)
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生湯葉(だしおでん)
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フルーツトマト(だしおでん)
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フルーツトマト(だしおでん)
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おでんの薬味たち
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ハタハタ干物
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ハタハタ干物
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ハタハタ干物
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ハタハタ干物
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ハタハタ干物
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ハタハタ干物
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ハタハタ干物
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焼きおでん
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焼きおでん
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焼きおでん
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焼きおでん
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焼きおでん
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魚平焼き
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魚平焼き
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魚平焼き
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魚平焼き
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魚平焼き
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お通し
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富士山麓ハイボール
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上杉上撰冷
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卓上の調味料たち
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2018.12
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2018.12
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2018.12
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2018.12
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2018.12
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2018.12
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2018.12
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2018.12
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2018.12
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2018.12
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2018.12
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2018.12
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2018.12
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2018.12
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とにかく回せ。くるくる回せ。回さないと焦げつく。
真っ白なちくわの表面は湿っている。炭火に炙られ
ちくわは次第に乾いていく。それが、ある一瞬から
一気に焦げる。少しだけ目を離した瞬間に焦げる。
これはなかなか難しいが、そしてまたかなり面白い。
もちろん焼きあがったちくわも美味しい。ぜひ挑戦。
魚のすり身に五穀米を練り込んだ魚平焼き。穀物が
入っているからなのが普通のちくわよりも芳ばしく
感じる。味噌だれでいただくが、なくても良いかも。
これはちくわよりも焼くのは簡単だ。
練り物を含めて一方の推しはおでん。だしおでんと
八丁味噌おでんが楽しめる。本当はおでんのタネも
練り物から選ぶべきなのだろうが、大根、生湯葉、
フルーツトマトと普通に好みの中から選んだ。
大根はしっかり出汁が染みながらも歯触りの残った
炊き加減でいいね。生湯葉は生湯葉だった。最近は
トマトを良く見るが、ほぼ出汁が染みたトマトと
感じたことはないな。今後はトマトはいいかなとも
思ったが、黒胡椒と柚子胡椒でいただくといい。
この4種の薬味が楽しい。かんずり、和辛子、柚子
胡椒に黒胡椒。これを楽しむには練り物がいいね。
このおでんの出汁はお通しとして出てくるので、
まずは飲んでみて、気に入れば食べてみるでも良い
かも知れない。
味噌おでんは焼きでいただいてみた。七輪の炭火で
炙ると、まるで燻製のような色だ。芳ばしい。
豆腐も玉子もなかなか。八丁味噌だからと言って
塩辛過ぎることもなく、甘味と塩分とで良い塩梅だ。
せっかく七輪があるのだから干物を楽しむのも良し。
今夜は冬だし、ハタハタでいってみる。本当は卵を
持ったハタハタが美味しいのだが、まだ秋田でしか
いただいたことがない。植物のとんぶりに似ていて、
ぶりことも呼ばれる。まぁ、それでも干物ながらも
ジューシィな感じもあってこれも良し。
ごちそうさまでした。
豊橋と言えばヤマサのちくわ。その直営店がこちら。
東京の日本橋にはニンベンの出汁を楽しむ直営店が
あるが、こちらは練り物をいただくお店か。それに
連れてお出汁にも力を入れているだろうか。豊橋で
またひとつ良いお店を知った。