One last chance for wild-veg picking
We visited high mountain at the border between Gifu and Toyama for wild-veg picking. This must be the last chance in this year.
The green get deeper and deeper.
We found a huge horse chestnut tree. It seems that two hundred years old.
Some snow remained at the edge of valley.
Young Japanese elderflower buds are
There were good Udo shoots at the mountain.
Thanks for richness of beautiful mountain and water.
by Kay
Hoba wrapped rice ball
The Hoba (Magnolia）leaf has a bactericidal effect so that local people used this leaf to pack their lunch in old days. The flavor of fresh green leave transfers to the rice ball.
Dead leaf is used Hoba-miso grill. The leaf is relatively fire resistant when it's soaking wet. Grilled miso and wild-veg mixture on Hoba is one of the typical local dish of Takayama.
by Kay
Bracken sprouts
Bracken sprouts are well known wild vegetable in Japan. Generally, salted or boild in brine products are sold, but by the time you cook them in your kitchen, most flavour and texture has been lost.
These fresh braken sprouts are lightly boild immediately and cooked in light dashi-soup and have full flavour and texture. The texture is quite similar to the Asperge Sauvage (French wild asparagus).
This is Aleutian ragwort which is not so well known wild-veg. The stalk and leaves have delicate aroma.
Boild and skin peeled off.
by Kay
Cooking bamboo shoots
The bamboo shoots cooked in delicate dashi-soup.
Lightly blanched and then cooled down for peeling off the skin.
Beautiful fresh green appears.
Stewed in dashi-soup with fresh Japanese pepper leaves.
Another way of cooking is just simply grilled in the foil.
There are two different colours, red and green. Some People say red ones have stronger taste and green ones are milder and sweet.
This is the best way to enjoy max flavour of fresh bamboo.
by Kay
Bamboo shoots picking
Chishima bamboo is very popular spring food of local folks, and .....bears.
Crawling in the ocean of bamboo is tough exercise.
Our rucksack became awfully heavy filled with the bamboo shoots.
Hope our hard work will be paid off by the guests smile.
by Kay
SAKANA was published in Michelin-Tokai
2019 Michelin Guide Tokai (Aoi, Gifu, Mie) edition was introduced today.
We are very grateful to the customers who have supported us so far, and to the blessings of Hida's rich nature.
by Kay
Wild veg picking
This miniature palm trees look-like vegetable called Momiji-kasa (maple leaf umbrella). People say it's queen of wild-veg.
Udo is very popluar and farmed ones are sold in the market, but wild ones have much stronger flavour. The texture is like asparagus.
Tara-no-me is also popular but it's hard to find wild ones.
Only young tiptops are edible. It grows very spiky stick....
These wild vegs are turned into delicious dishes by the chefs' hand.
Wild-veg cuisine is limited for this season, so I hope all the wild-veg lovers to enjoy the real taste. The variaty of vegetables are subject to change everyday, becuase it's all depends on the nature.
by Kay
