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日牟八幡宮の左義長
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かし松明
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嶺岡豆腐
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嶺岡豆腐 筋エビ 防風
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イワトコナマズ 骨の出汁
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イワトコナマズ薄造り
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しょうがと粒辛子 イワトコナマズ
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鮎の池島造り アユタデの素揚げ
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スッポンの泥亀煮
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琵琶マスの炙り
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発酵もの3種
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鮒ずし
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赤かぶら 鮒麹漬け
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本モロコ熟鮓
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鮎3種
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熊のじゅんじゅん
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熊のじゅんじゅん
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しゃぶしゃぶで
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煮込んで
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鍋出汁でレタスを
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寿司
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池蝶貝の箸置き
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池蝶貝の淡水パール
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昨年とほぼ同時期の恒例鮎釣りの帰り。本年は友人夫妻を東京から誘ったので、こちらもご紹介しました。
カウンターには、滋賀の火祭りの松明2種が飾られていました。火祭り、一度見たいなあ。
昨年同様、11,000円の滋賀料理のコースをお願いしました。本年秀逸はじゅんじゅんが熊肉だったこと。一度食べたかったのです。旨味凝縮のお肉に大満足です。その他も滋賀、琵琶湖、満載で堪能致しました。
<お料理>
⚪︎ 嶺岡豆腐 筋エビ 防風
⚪︎ イワトコナマズのお椀 茗荷 じゅんさい骨の出汁
⚪︎ イワトコナマズの薄造り しょうが 粒辛子
⚪︎ 小鮎の沖島造り 鮎蓼揚げ
鮎は琵琶湖にいる時はプランクトンを食べ、これではあまり大きくならず、川に遡上して、藻をたくさん食べると大きくなるそうです。知らなかった。
⚪︎ スッポンの泥亀煮 賀茂茄子 芽ねぎ
スッポンは愛知川(えちがわ)のもの。そこは石が硬くスッポンの中の泥が少なくて、食べやすいそうです。
⚪︎ 琵琶マス 皮目炙り
近赤外線での調理が1番おいしくなるとのこと。琵琶のマスは海老を食べて赤くなり、鮎を食べて脂がのるそうで、この時期が最も脂のりが良いそうです。
⚪︎ 発酵3種 鮒寿司 山かぶら 本モロコ熟鮓
鮒ずしの発酵期間は3年。今は木桶でつけないので、そこに永住していた臭くなる菌の影響を受けずマイルドだそうです。山かぶらは鮒と麹につけて3か月。鮒はすぐに溶けて形が無くなるそう。本モロコの発酵は1年。本モロコは、美味しいモロコの居場所をよく知る特定の漁師から仕入れるそうで、どこのものでも同じ味ではないとか。
⚪︎ 強肴3種 氷魚(鮎の稚魚)の佃煮 鮎塩焼き 鮎となすびのはさみ揚げ
⚪︎ 熊のじゅんじゅん ナス 生姜 平茸 赤蒟蒻 三つ葉 レタスなど
最初は熊肉をしゃぶしゃぶで。思ったよりお肉柔らかい。ぎゅっと肉の旨味。
次にレタス以外の野菜を煮込んで。これも美味しい。
最後に出汁でレタスを。さっぱり。
⚪︎ 寿司
アジ、鮎、琵琶マス棒寿司、タテボシ貝、玉子・エビ入り、近江牛、鮒きゅう、赤こんにゃく
タテボシ貝はもともと烏帽子を立てたような形からの名前だそうです。琵琶湖にはその他、池蝶貝などもあり、箸置きにも使われていました。出来上がった淡水真珠も見せてくれました。
⚪︎ デザート
チョコレートケーキとフルーツのゼリー寄せ
お酒も滋賀のものばかり、たっぷり頂きました。
ご馳走様でした。また伺います。