55th Edition: [Kappo Haruroku] x Junmai Daiginjo Usunigori
As April began, the cherry blossom front moved northward across the country. The cherry blossoms on the grounds of Yoshinogawa were still in bud until the end of March, but the warm weather continued,The cherry blossoms reached full bloom in no time at all. With a clear blue sky and clusters of delicate pink flowers, this week was perfect for cherry blossom viewing. Standing beneath the cherry trees, the gentle flow of spring seems to envelop your heart in a soft embrace.
At the brewery, the event to be held on April 15th isYoshinogawa Brewery Open HouseWe are bustling about preparing for the event. We are very excited to welcome you all again after four years. If you have the time, please come and join us. We look forward to seeing you.
Now, in this "Tipsy One Dish" corner, we visit restaurants and bars in Niigata Prefecture and ask them to come up with snacks that pair well with Yoshinogawa sake. This month, we visit a famous eel restaurant located a 4-minute walk from the east exit of Nagaoka Station.「Kappo Haruroku」To Mr.Junmai Daiginjo UsunigoriWe had a dish made to go well with it! This time it's "Simmered Herring, Wheat Flour, and Bamboo Shoots"!
The alcohol pairing this time isJunmai Daiginjo Usunigori」This is a limited-edition spring cloudy sake brewed using 100% rice from Niigata Prefecture. It has a subtle sweetness with a clean acidity and the crisp finish characteristic of Yoshinogawa sake. With an alcohol content of 14%, it is very easy to drink, even for those new to sake. It would also be a great choice for your first sake experience as you start a new chapter in your life.
The brewmaster's product comments are posted below, so please check them out!
And then they introduce the dishes「Kappo Haruroku」This restaurant, located a 4-minute walk from the east exit of JR Nagaoka Station, is celebrating its 60th anniversary this year. The restaurant uses fresh, locally sourced ingredients, and all dishes are handmade. The restaurant's atmosphere evokes traditional Japanese charm, with counter seating, tatami rooms, and other seating options. Chair seating is also available for those with mobility issues. It's a popular spot frequented by a wide range of customers, from business travelers to local families from Nagaoka.
The proprietress, Motomi Sato, who prepared the meal for us this time, spent her high school years in Nagaoka, then graduated from a vocational school in Tokyo and worked for an airline company. After that, she took over her parents' restaurant when she started raising children. The proprietress is a very friendly person, and is an active and energetic individual who even plans events herself.
And the dish that was introduced to us this time isSimmered herring, wheat gluten, and bamboo shootsThis dish features seasonal bamboo shoots and flavorful wheat gluten in perfect harmony, making it absolutely delicious. Please try making it at home!
Now, let's get started with today's dish.「Simmered herring, wheat gluten, and bamboo shoots"ofHere's a recipe!
The recipe is here ↓
★Ingredients★ (8 servings)
・Dried herring (soft type) - 4 halves
・ 4 car seats
・ 1 sheet of konjac
1 bamboo shoot
- Lightly blanched carrots (for garnish) as needed
Snow peas (for garnish) as needed
100cc mirin
100cc soy sauce
・100cc of alcohol
・White dashi 100cc
800cc of kelp and bonito stock
2 tablespoons of light brown sugar
★Recipe★
<Preparation>
1. Boil the dried herring in rice bran and chili peppers for about 5 minutes. Once cooked, drain in a colander and remove the scales.
2. Cut the konjac into 8 pieces and blanch it in boiling water for 2-3 minutes to remove any bitterness.
3. Soak the wheat gluten in water for at least 30 minutes, then cut it in half and squeeze out the excess water.
4. Boil the bamboo shoots in plenty of water with rice bran and chili peppers for about 20 minutes, then peel and cut them.
Point: Make sure to prepare the ingredients thoroughly so that the flavors can be fully absorbed!
5. Put mirin, soy sauce, sake, white dashi, kelp and bonito stock, and brown sugar into a pot and stir well. Add the herring and konjac prepared in steps 1 and 2 and simmer for 10 minutes.
6. After simmering for 10 minutes, add the wheat gluten from steps 3 and 4, and the bamboo shoots, and simmer for another 10 minutes.
Point: Taste the dish and add more seasoning to your liking if needed.
7. Remove only the herring and cook it in a pressure cooker for 10 minutes.
Point: Simmer until the bones are very tender.
8. Garnish with colorful carrots and snow peas, and it's done.
The broth has just the right amount of sweetness, and the tender texture and umami of the herring spread throughout, infusing the konjac, wheat gluten, and bamboo shoots with flavor. The perfect match for such a delicate flavor is "Junmai Daiginjo Usunigori." Its crisp taste enhances the flavors of the ingredients, making for an outstanding pairing.
We were also introduced to the "Grilled Eel (Whole)," a recommended dish from "Kappo Haruroku." They are particular about using domestically produced eels, and the taste is soft with no bones to be noticeable, and there is absolutely no unpleasant smell. It is said to be a dish that even people who don't like eel can eat. This grilled eel is also a perfect accompaniment to alcohol. At the restaurant, you can enjoy it with wasabi soy sauce or rock salt. When you eat the light and fluffy eel with rock salt, the saltiness of the eel mixes with the eel's fat, and the moderate saltiness and richness of the eel spread in your mouth. It pairs perfectly with the crisp and refreshing sake, "Junmai Daiginjo Usunigori."
And to finish off your meal, be sure to try our grilled eel served over rice. Carefully grilled to bring out the natural flavor of the eel, it boasts a firm texture and rich taste. The sauce and rice on top harmonize in a truly exquisite balance. This single dish will allow you to fully experience the charm of eel.
The menu items introduced this time are「Kappo Haruroku」Mr. Miss.You can also enjoy it at our stores.
・ ¥600 (tax included) *April only
Recommended Menu
Grilled eel (one whole eel) ¥3,500 (tax included)
The details of this event will be broadcast on NST from 6 PM on Saturday, April 15th.
Channel: "I Love Niigata! Channel" ↓↓
https://www.youtube.com/channel/UCXScRoBNwPISEKWqBXeGiwQ
——————-☆The shop we requested this time☆——————-
【address】
2-5-23 Daimachi, Nagaoka City, Niigata Prefecture4-minute walk from the east exit of JR Nagaoka Station
[Telephone]
0258-35-4300
[Business Hours]
11:30 - 14:00
17:00-22:00 (LO 21:30)
[Regular closing days]
Monday, Sunday, and public holidays