夏も後半戦…2022.08.18

2022.08.18










昨夜は少し涼しい風が吹いて、暑さも落ち着くかな?と期待してしまいました。




コースの〆ごはんは焼きおにぎりと牛蒡のスープに。




そろそろ冷たいものではなく、身体に染み入る温かいものをと思いまして、青森・十和田の牛蒡のシャキシャキの軟らかい牛蒡を使って地味深いスープを作りました。焼きおにぎりは炭火焼きの本領発揮です!表面のカリカリが香ばしいこと!




夏の後半戦、皆様の身体に染み入りますように⭐︎




A little bit cool breeze was blowing last night, and now that Obon is over, the heat has eased a bit…? I expected it.




finishing dish for the course is yakionigiri (grilled rice balls )and burdock soup. Now that the Obon season has passed, I wanted to make something that would slowly soak into the body, rather than something like somen noodles that are cold and easy to absorb into the body.




It uses burdock from Towada, Aomori, which is soft and crunchy, but has a deep flavor.