Wild mushroom season has begun!
After a typhoon, we checked some points in the mountains to searching for mushrooms.
Several different mushrooms were shooting out in the forest of the mountains.
Shaka-shimeji
Hoki-take (broom mushroom)
Sakura-shimeji
Yamadori-take modoki (a kind of porcini)
Masu-take
Akayamadori take
Kuri fusen take （chestnut balloon mushroom)
Natutal and wild mushrooms will give you the best of Hida's autumn taste.
by Kay
Sakana original hot green pepper paste
'Kara-kara namban' is the name of our original hot green pepper paste (registered trade mark). The main ingredient is 'Ajime-kosho (ajime-pepper)' which is special chili pepper of Hida.
Ajime kosho is long thin shape chili and has sharp hotness and somehow sweetness at the same time.
Chop them finely, but not too fine, and mix them with plenty of garlic and our original seasoning.
Stir well in a cauldron until it's cooked.
Hot chili lovers will love it to add special kick on pizza, rice noodles. It's very popular original product of SAKANA which is sold online (only within Japan) or at SAKANA.
by Kay
Binged on Ayu
The owner chef and his friend went on fishing Ayu and they had a good catch!
Aren't they beautiful?
We prepared the fish on the skewers and grilled on charcoal fire slowly.....
Slowly......
And we celebrated for the large catch of Ayu until it got dark. It was a blissful time of those living in the country side!
by Kay
Sukuna squash - special product of Takayama
This huge long squash is one of the special product of Hida Takayama (Nyukawa town).
Sukuna squash have higher suger content then the other kinds.
Simmered squash.
Takami corn.
Mixed squash and corn deep fried in tempura batter.
Yummy!
by Kay
Hida peach
Hida peach is not sold outside of Hida region because of less crop yeilds, but it’s very tasty.
Peel peaches after steeping them in boiling water.
Cook the peaches with special syrup in vaccume sealed bag.
Cool them down.
Cool and refreshing summer dessert is ready to serve.
by Kay
Many thanks for choosing SAKANA - from France
This foodie couple from Paris came to SAKANA on their hoenymoon trip in Japan.
They told me that the reason they chose SAKANA was on a guid book issued in France which is 'Peiti Futé'.(please find the link below)
They enjoyed salt grilled Ayu (sweet fish) which caught by the owner chef the night before.
They were very interested in our cooking method to bring out the full flavour of the ingredients, such as cold smoked trout and grilled aubergine. (fresh Oomomi mushroom on the picture)
Sauteed Oomomi mushroom to enjoy its chunky texture.
I think that we did not disappoint their expectations.
by Kay
Ayu and Beer
According to the owner chef, Asahi Super Dry is the best matching drink for salt grilled Ayu.
Lots of Ayu cought by net casting.
Good size!
by Kay
