56th Edition: [Kageyama Japanese Restaurant] x Snow-Aged Junmai Sake
As May begins, the brewery grounds are beautifully green, giving it the feel of early summer. Many people probably took advantage of the nine-day Golden Week holiday to travel far from home. We were also delighted to see so many visitors at the Yoshinogawa Sake Museum Brewery. From now on, the weather will be perfect for strolling around the Yoshinogawa area. Please come and enjoy a pleasant, slightly tipsy walk.
Now, in this "Tipsy OneDish" 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, for the first time in Tipsy OneDish...I visited Ojiya City, and it is located in Honmachi.「Kageyama Small Restaurant」Mr.Snow-aged JunmaiWe had them prepare a dish that goes well with ''! This time it's ''Asparagus and mentaiko butter stir-fry"is!
The alcohol pairing this time isSnow-aged JunmaiThis sake is stored in a snow cellar, a unique storage method only possible in snowy Niigata, and is delivered as a gift for early summer. A snow cellar is set up on the brewery grounds, and the tanks are covered with snow to allow the sake to mature slowly. It is then released from the brewery as the snow melts. This year's snow-stored sake, in particular, was affected by the heavy snowfall at the end of last year, which disrupted daily life, but for the sake, it allowed for stable low temperatures during brewing and storage, resulting in a well-balanced sake with roundness, umami, and acidity. We recommend drinking it chilled, and enjoying the refreshing aroma that spreads in your mouth and the smooth, clean finish.
The brewmaster's product comments are posted below, so please check them out!
And then they introduce the dishes「Kageyama Small Restaurant」Mr. Kageyama Kenichi is the manager of the store in Ojiya City.This is the restaurant. Since childhood, I have felt that "cooking is something that brings joy to people," and I entered the world of Japanese cuisine in my teens, honing my skills all over Japan. When I decided I wanted to open my own restaurant, I had various encounters, and six years ago I was introduced to the current location in Ojiya City, where I opened my restaurant. I don't have a fixed menu, and I make recommended dishes every day while looking at what ingredients are available. The restaurant has a hidden-away atmosphere, tucked away in an alley, and it seems that many people who visit once become regulars. I prepare about 30 different dishes every day, so writing the menu for the day is quite a task (laughs). It seems that many young people also come to the restaurant.
The dish that Mr. Kageyama, a truly talented chef, introduced to us this time is「Asparagus and mentaiko butter stir-fryThat's it! Please try it at home.
So, let's get started.「Asparagus and mentaiko butter stir-fry"ofHere's a recipe!
The recipe is here ↓
★Ingredients★ (1 serving)
3 green asparagus spears
・ 1/2 portion of mentaiko (spicy cod roe)
• Butter: approximately 15g
1 tablespoon of alcohol
<Side dishes>
Colorful vegetables (of your choice)
Mayonnaise (as needed)
★Recipe★
1. Peel the lower half of the green asparagus spears using a vegetable peeler. (Only if the spears are thick.)
Point: The bottom part is hard, so peeling it makes it easier to eat and allows the flavor to penetrate more easily.
2. Add salt to boiling water, boil for 2-3 minutes, then cool in ice water, cut diagonally, and cut into bite-sized pieces.
Point: Cutting the thicker parts at an angle will allow the flavor to penetrate more easily.
3. Remove the sinews from the belly of the mentaiko. Make a vertical cut to open it up, and use the back of the knife (opposite side of the blade) to remove the sinews.
Point: When using a knife, use the spine (the opposite side of the blade), not the cutting edge.
4. Add oil to a frying pan, heat it, and sauté the green asparagus.
Point: Asparagus is ready when the inside of the skin of the cut surface becomes translucent.
5. Add the mentaiko (spicy cod roe) and butter. Once the butter has melted, turn off the heat.
6. Serve on a plate and garnish with colorful vegetables.
The asparagus, boiled in salted water, has its sweetness brought out and a nice crisp texture, and the salty flavors of the mentaiko and butter blend together, making you want to reach for a drink. The saltiness and flavor of the mentaiko areSnow-aged Junmai」It goes well with,The butter that spreads in your mouth is cleansed away so smoothly that you can enjoy it without feeling any heaviness. It's not only a great snack with drinks, but also a side dish that children will love. It seems like you could also make some variations, so please enjoy!
The menu items introduced this time are「Kageyama Small Restaurant」Mr. Miss.You can also enjoy it at our stores.
・ ¥850 (tax included) (during asparagus season)
Recommended Menu
Menta potato (1 piece) ¥600 (tax included)
This dish consists of steamed potatoes combined with bacon, onions, and mentaiko (spicy cod roe), with melted cheese placed in the center, then coated in potato starch and deep-fried. It's about the size of a baseball, and fried to perfection, so when you cut into it, the melted cheese spills out. You should definitely try this!Snow-aged JunmaiTry sharing this with your friends.
The details of this event will be broadcast on NST from 6 PM on Saturday, May 13th.
Channel: "I Love Niigata! Channel" ↓↓
https://www.youtube.com/channel/UCXScRoBNwPISEKWqBXeGiwQ
——————-☆The shop we requested this time☆——————-
【address】
2-2-10 Honmachi, Ojiya City, Niigata Prefecture, Takayo Building 1F
[Telephone]
0258-81-6020
[Business Hours]
17:30 - 23:00
[Regular closing days]
Sunday