ＪＡＬの機内雑誌「Ｓｋｙｗａｒｄ」の７月号は「ごはんのおかず：長野のまぁーず」と言う記事で長野県旅館組合青年部の発展しているまぁーずが紹介されています。
長野県は日本の中でも長寿県と言われている。その秘密は恐らく発酵食品からである：信州味噌、野沢菜が代表漬物、地酒など。まぁーずはその３つの組み合わせ：お味噌と漬物と酒粕。トリプル長寿！
戸倉上山田温泉の中でまぁーずを積極的に取り組んでいる宿は今回のＪＡＬの記事で紹介されています。その１つは我がけ目清旅館のＣｈｅｆ武井のまぁーず信州サーモンの一品。
今回は長野のまぁーずがＪＡＬの機内雑誌に載りました。今度は機内食になったらもっとすごいよね。
それまでに、どうぞ、まぁーずを亀清旅館に食べにお越しください。
Japan Airlines' in-flight magazine "Skyward" has an article on Mahz, the new seasoning that the Nagano Ryokan Junior Association is developing.
Japan as a whole has a long average life expectancy. Within Japan, Nagano Prefecture's life expectancy average is especially long. Research into the reason points to a high presence of fermented foods in the diet of people living in Nagano. For example, miso, pickled vegetables and sake.
The Ryokan Junior Assoc. has taken those 3 -- miso, 'tsukemono' pickled vegetables, and sake lees -- and combined them into a unique seasoning dubbed 'Mahz'. JAL's magazine featured this Mahz in their series highlighting different regional cuisine in Japan. 3 inns here in our onsen town were mentioned in the article. Kamesei Ryokan's Chef Takei and his Shinshu (Nagano) Salmon Mahz was one of the dishes to be featured.
Maybe someday Mahz will not only be in JAL's inflight magazine, but in their inflight menu, too!
Until then, come to Kamesei Ryokan to try Mahz!
