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Masterpiece and Technique
「Utmostly bring the flavor out of the ingredient」
Many producers across the country have put their soul into exceptional products.
From an optimal culinary preparation will arise the most delicious dish.

 

Technique

逸品と技

「Utmostly bring the flavor out of the ingredient」
We, chefs, are totally obsessed with this idea when the moment comes to deal with an ingredient. Is it better to cook it immediately? Is it better, on the contrary, to let it rest and mature a little bit more? Should it be lightly salted before letting it dry? Is it relevant to cook it immediately?  Even though it should only concern one ingredient, the optimal method of preparation will differ depending on the season, its arrival and its condition at this very moment.
There are many top-notch products, true masterpieces, born from the work of producers from all over the country, who put all their soul into it.
Allow me to introduce to you, on this page, some of these gems that I consider particularly exceptional.

Hida Beef

Its magnificent marbling makes it a product of such quality that it has allowed it to reach, among other things, the highest category in the field, the A5 category.
According to the ascertainments of the Japanese Meat Evaluation Association (JMGA) about grade A5, on a national average, about 30% of carcass deliveries receive such certification. However, in the case of Hida beef, the rate is doubled, as approximately 60% of carcasses obtain it.When it comes to the tenderloin, this piece of meat is so tender that a simple preparation as a steak, seasoned with a hint of salt and pepper, is enough.
For a slightly more fibrous part and with a more prominent umami such as the uncovered rib, it will be best to enjoy it in "shabu shabu" (Japanese variation of Chinese fondue) or "sukiyaki" (Japanese fondue).
After you have stripped the piece of meat off its toughest nerves, you can also cook up a beef stew with those same nerves by boiling them for 3-4 hours.

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The "Amadaï" tilefish (Branchiostegus)

The Bungo Channel is famous for being one of Japan's richest fishing grounds.
There are many species of fish in abundance such as, among others, horse mackerel, mackerel, red sea bream or "isaki" (Parapristipoma trilineatum).
Amadaï tilefish is one of those particularly popular high-flavor fish.
This fish, notably easy to scale, can only be caught by specialized professional fishermen.
Once caught, each specimen undergoes, within the boat itself, a technique lavished with delicacy in order to preserve its flesh.Thanks to the delicate treatment provided by the fisherman, the “amadai” tile fish will superbly be preserved.
Because of the softness its scales, it is possible to take advantage of this feature to prepare it as a grilled fish with deliciously crispy scales.
Cooking requiring great caution to the cooking temperature presents an especially high degree of difficulty.

 

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​飛騨紅カブ

岐阜県古川町

畦畑農園の森本さん

飛騨紅かぶ (ひだべにかぶ、飛騨紅蕪)は、アブラナ科のカブの一種。表面が赤色である赤蕪(あかかぶ)の一種である。

岐阜県飛騨地方、高山市を中心とした地域で生産されている。飛騨・美濃伝統野菜である。

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フルーツトマト

高知県佐川町

​トマトハウスナカムラ

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ポワロー葱

岐阜県高山市

野村農園の野村美也子さん

降り積もった雪の下、土の中から姿を見せたのは白と緑のコントラストが美しいポワロー葱。野菜本来の豊かな香りと力強い味わい。

自然の力と人の手により生まれる大地の恵み。

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飛騨牛

岐阜県飛騨市 蒲生代表(写真右)、跡継ぎの御子息(写真右から二番目)。岐阜市で丸福商店を営む福田代表(写真左)。

 

飛騨高山の澄み切った空気と清らかな水。
生産から流通まで、全ての人々のたゆまぬ努力と深い愛情。
それら全てが合わさって、世界中の人々をも魅了する極上の『飛騨牛』が生まれる。