Fuki Miso Sauce
亀清旅館のＣｈｅｆ武井の新しい一品：揚げ物に蕗味噌。地元で採れた蕗を油で焼来ながら香りを出して、地元の高村商店の味噌と混ぜて、揚げ物のソースになる。揚げ物はポークのから揚げと筍とタラノメと、色付けの為に、黄色ピーマン。蕗の苦さが結構効きます。本当に旬の味だ。
今度は、例の まぁーず に合わせて、チャレンジする予定だそうです。お楽しみに！
Kamesei Ryokan's Chef Takei has prepared a new dish for the season: Seasonal Fry with Fuki-Miso sauce. The dictionary says "fuki" is Petasites japonicus, and is apparently also known as bog rhubarb or giant butterbur. I'm not sure what the heck those are, but I know what fuki means: winter is losing its grip and spring is on the way in. Fuki pops its head up as the snow starts to melt. You can find it many places all around the area. It's bitter taste is a refreshing break from the preserved vegetables that we have been making do with throughout the winter, and is a prelude to the spring vegetables that are just around the corner.
Our Chef Takei has prepared locally picked fuki by frying it in oil to bring out its flavors, then mixed it with miso by our local manufacturer, Takamura Shoten. He uses it as a sauce for an ensemble of fried pork filets, bamboo shoots, tara no me (another early spring plant) and, for color, yellow bell pepper. He will be trying a variation using the new Mahzu sauce -- stay tuned!
