波乱の後半。５月新献立試食会　後編

波乱の後半。５月新献立試食会　後編

This time , it’s a wild boar. Wild boar and bamboo shoots . The back is a natural watercress. It’s a dish I’ve been doing since last year, wild boar eats bamboo shoots I thought it would be better to combine vegetables that grow in the same place, or rather, in the mountains, so this time it ‘s Urui with that natural watercress. Well, this is also a little different day by day, or rather, the type changes from time to time, but it ‘s just a simple mixture of sesame and salt. I want to talk to Mr.Ishida It’s good though This dish is not like this. the dish is cold. bamboo is warm, wild boar is cold I feel wild boar hard If you want to do like this, Use 2 dishes. the salad on a separate plate. To be honest, when I bring the salad to a hot place, the salad ends up wilting. Well, I don’t think you have to The taste of the whole dish was quite strong , so if it were this, I would normally heat this one too and use the wild boar and bamboo shoots in a hot pot. So, even if it’s not sweet or salty, I think it’s better to serve soft shabu-shabu that’s gently scooped up like this . Everything has fallen to 80 points. In the end, it seems like it’s 70 points on the plate . If you want to do it, it’s a different dish . If you add sesame oil, it’s probably going to get really heavy hot pot would be fine So use 2 dishes go with hot pot and, it’s a salad prepared in the image of a hot pot, source of the wild boar is not bad When you taste it hot, then it becomes cold. taste should be different more salty This taste is not like high class restaurant let’s discuss later I was also worried about it, but I think it was cold dish last year too Think about it seriously Next, Takiawase it’s boiled pumpkin and octopus,and it’s burdock and yam. this time, not potato but yam This time, I always cook everything separately by cooking together, but this time, I put burdock root in the octopus and cook it together. Azuki beans not only have a different flavor, but they also have different colors. Yes, thank you. I ‘m really looking forward to this burdock. I pre-cook it and then put it in the same pot and cook it. The octopus and burdock this time have strong flavors, so on the contrary , I think it would be better if the burdock had a softer taste and a texture. That’s the potion that comes with it , but when you look at the customer, you start off with a warm pot and change the bowl. I’m going to warm it up.This time it doesn’t have a bluish tint, so it’s easy to warm up , so I think it’s okay to use the same direction as before. Do you feel like it’s okay if it’s chewy ? let’s cook directly Didn’t we talk about cooking directly? Shall we cook it directly? I left it up to Mr. Ishida. Next time, I’ll try cooking it directly. It’s also much softer than I expected . There may be , but it takes quite a long time to cook , so it’s probably longer than when you cook it normally . I see. Is it really time to put it in? I’ll try it What should I do with the meal? Yes, I really want to eat it. Everyone says it’s good after watching the video of the tasting party, but I don’t usually eat this kind of food. Yes, of course, once a week. I go to other restaurant as a study , but that’s why I don’t eat this much every week, so yes , it’s something I look forward to once a month I think there are people in all sorts of situations, I’m sad when he says there’s no sea bream today. I know the difference because I eat it every time It’s different today, like it wasn’t like this before while feeling the slight differences in the details It’s important Recently, I often talk about small difference power but it’s a very small difference. It’s Thinking positively just a little bit and doing it will change the evaluation of the restaurant I don’t think you need talent. I don’t even think in the slightest that I have any talent. . Rather, it’s okay to change something that you’ve noticed just a little bit Things like cleaning are really important in our daily lives. The more you pay attention to it, the more you become aware This time, the sashimi with our special saurce Please talk anything while I’m eating I know it’s not your roll [laughter] around this season, we call it sakuradai but there’s a little bit of fat right now, and I always grate it and eat it I’ll check it with that, but when I make the dashi, the sweetness of the dashi increases a little by fat It’s delicious.Sometimes when I tell you to eat it with umami soy sauce, do you think it might be a little fat? That’s right, and then there’s the thickness of the dashi. What do you call that? It’s not a recipe. I adjusted it while properly tasting it There are times when I think it’s watery. I haven’t changed the dashi stock and soy sauce, so it’s basically how the dashi comes out Sakura shrimp and bracken because shrimp is fried, the color is turned brown It should be sweeter a bit It has a strong shrimp flavor. from your comment, it’s probably delicious enough, but I personally want more bracken . the last dish is desert I use honey from the wild cherry blossoms at this time of year. yes Is honey fresh harvested? Ah, it’s not. ? Where is Awabancha tea? Soaked in honey and Awabancha tea, it certainly didn’t change Thank you very much Mr. Nagai said that we are doing well in the first half, but in the second half, it went down It’s like you don’t know if clothes suit you unless you try them on you can fix it soon One thing is clear that takiawase will be warm cooking here . I want to cook while being conscious of the fact that spring, summer, autumn and winter are different every year. showing such things, so I look forward to seeing with you again in May.

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00:00　強肴 猪と筍の山菜鍋
05:49　温菜 長芋、蛸と牛蒡、南瓜、木ノ芽
09:57　食事 鯛の滋味造り
13:15　食事 桜海老とワラビの玉子とじ
14:10　菓子 蜂蜜カステラ、抹茶シャーベット、水わらび(マンゴー)

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