Summer Vegetables of Hida
Local farmers product are found on the market every morning in this season. From the left in clockwise；courgette, aubergine, white gourd (melon), runner beans, okura.
Chilled assorted summer vegetales is on our menu.
by Kay
Mid Summer in Shirakawa Village
After the long heavy rain, extremely hot weather came to Hida. Roof grass is completely dried up.
But the shade of hydrangea is still looking cool.
If you come to Hida in this season, you better prepare well for the sunshine and dehydration.
by Kay
Home made Gelato
There are three Juneberry trees in the premises of SAKANA. The trees bore a lot of fruits this year.
Adding a little yoghurt and we made gelato style dessert using pacojet.
It's nice refreshing summer dessert.
by Kay
Overnight dried Ayu
The chef decided to make dried Ayu with little ones. It give the fish flesh different, even savory flavour once t's dried overnight.
Cut and open the fish.
Dry them in a net and hang it under the sun.
Dried just overnight.
Grill to eat! The flesh is still tender but skin and bones are crispy enough to eat them from head to tail. It really goes well with Sake....lovely.
by Kay
River fish season has come
The owner chef went fishing for wild Ayu (sweetfish) with live decoys as the closed season ended.
A group of Ayu.
The territory keeper.
Today's catch!
From June to September is the season of the river fish. Salted grilled Ayu is the most popular amongst the river fish dishes. We serve wild Ayu caught by the chef at Sakana.
by Kay
Shirakawa village is in Green
Now Shirakawa village presents the views of early summer.
Young rice had neatly planted in the rice field.
by Kay
Sansho peppercorn
Shansho pepper is the species of szechuan pepper that we harvest them while it's young and green in Japan. It will be used for various cooking, giving nice spicy kick for your palette.
Removing the peppercorn from the branch is time consuming, but worth it.
Raw peppercorn has bright green and fresh scent like lime but tastes strongly of potash at the same time. It needs to be soaked for long hours and boiled to reduce harsh taste.
The fresh colour and scent has gone however, this sansho pepper can be used until next year to give distinguished flovour and spicy kick on my cooking.
by Kay
