How do you photograh taste?
長野県旅館青年部は信州の新名物「まぁーず」を開発しています。宣伝の為にプロのカメラマンを読んで、この戸倉上山田温泉にある観光会館で写真撮影が行われました。亀清旅館のChef武井の作品、信州ポークの唐揚げと旬の野菜で、下はまぁーずが引いてある「まぁーずうまい唐揚げ」も出しました。まぁーずというのは、信州味噌と酒粕と漬物の組み合わせです。結構自由にアレーンジができます。うちの板長は千曲市の高村商店のお味噌を使って、ここの地酒の姨捨正宗の酒粕、そして旬によって野沢菜を入れています。この夏は麦みそを入れています。
お客さんに人気の一品です。やはり、そのまぁーずの味がおいしいみたいので唐揚げを食べてから残っているまぁーずのソースを御飯の上にかけて食べる方もいらっしゃいます。写真ではその味が通じるのでしょうか？まあ、プロの写真家を期待しています。
Nagano's junior ryokan members are trying to create a new Nagano specialty, a special seasoning we've called Mahz. Basically, Mahz is the combination of 3 essential Nagano cuisine elements: miso (Nagano is Japan's #2 producer of soybeans, and has a large number of well-regarded miso makers), sake "kasu" (the lees, or solids remaining after the sake is pressed out), and one of the many local pickles, such as northern Nagano's specialty, nozawana.
A photo session was held today at the Tourism Hall here in Togura Kamiyamada. Kamesei Ryokan's Chef Takei's Mahz creation was included in the photo shoot. Our version is basically local pork with seasonal vegetables fried kara'age style, served on top of the Mahz sauce. For our Mahz sauce, Chef Takei uses miso from Takamura Shoten, the main miso maker here in Chikuma City, and sake kasu from our local sake brewery, Obasute Masamune. In the winter he'll use nozawana, but for the summer he's been using a wheat miso. The dish has proved to be popular with our guests, with many of them scooping up any remaining sauce on to their rice to enjoy it to the end. I just hope the photographer is able to capture that delicious taste!
まぁーずの詳しくはこちらMore on Mahz here.
Tyler presenting Chef Takei's Mahz
Photo (amateur) of our Mahz
