まずは”すっぽん蒸し”夏の疲れを残さないようにとの思いをこめて。すっぽんはだしがとてもおいしいので食べたことない方にはぜひチャレンジして頂きたいと思ってます。矢部川の天然すっぽんを使ってます。
It has been almost a week since we reopened for the season amides the heat of September. Here is an introduction to tonight’s menu:
First is a “snapping turtle steamer” with hopes of not leaving any fatigue from the hot summer days. Snapping turtles give a great broth; if you have never tried it, please take advantage of this opportunity. We use wild snapping turtles from the Yabe River.
こちらは先日ようやく入手した赤村のイノブタを串焼きにしトマティーオをかけてます。赤村のイノブタは歯ごたえがあり、とてもうまみのある肉です。脂身がまたとても美味です。 あとはポレンタ、たまねぎにトマト、バナナピーマンです。
Below is grilled ino-buta* meat from Akamura with tomatillo sauce. Ino-buta from Akamura is delicious because of its great texture with lots of umami. The fatty meats are great as well. On the side we have polenta, onion, tomato and banana peppers.
*Ino-buta is a hybrid of wild boar x pig
締めのごはんは焼き栗ごはん。ごろんと栗をいれ炊き上げました。
To finish the meal, we have grilled chestnut rice. We’ve made it whole chestnuts.
