Wild watercress
I was surprise to see those wild watercress which is native to the hidden swamp.
We stopped by this quiet hidden place, when we went to Iwana-fishing.
Wild watercress have stronger bitterness.
Clean water supplies fresh and delicious natural food.
by Kay
Summer began!
Neatly planted rice in the paddy field.
Iwas relieved that the rainy season this year was not severe this area.
by Kay
SAKANA original Hida Beef Curry
Our original beef curry is made of 100% A5 grade Hida beef. It's popular for gift and Souvenir.
100% A5 grade Hida beef stock
And vegetable stock
The curry sauce is very mild, not over powering the taste of Hida Beef.
(For me who used to eat Indian curry in UK, it taste like a rich beef stew rather than curry.... and it's very good stew)
A5 beef brisket
Each tin(can) contains about 160g of four chunks of meat.
lightly boild
Then the factory workers will put a lid on the can, complete cooking by low temperacher sterilization!
by Kay
Sakura-masu
Samilar to Salmom, Sakura-masu swin up a river from the sea to spawn in Spring when cherry blossoms bloom. So we call this fish Sakura-masu (cherry trout).
Marinated in Yuan sause (Sweet soy).
Yuan grilled Sakura-masu
This brining fillets are for somke.
Cold smoke with oak chip.
Moist and full flavoured Sakura-masu.
by Kay
Fried Iwana (char) marinated in vinegar sauce
The owner chef did some fishing on the Lake Arimine, where we went to pick wild vegetables the other day.
He caught some Iwana (chars).
Good fat Iwana.
Jucicy fatty meat.
We made fried Iwana marinated in vinegar sauce with wild-veg.
Voila!
by Kay
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