This is a rosemary sea, covering "gifts and I enjoy myself" on a full scale.
This is 9 years in Nihonbashi.
Nara Mahorobakan, an antenna shop in Nara Prefecture, sells special products from Nara, provides tourist information, and holds various cultural courses.
Click here for the last time.
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Yumiko Chino, Tokyo Office, Nara Prefecture, took care of me.
Then I would like to introduce some items. This time, we will introduce you to the food-related products including sweets.
『』 The word is Mr. Chino's explanation.
Ancient horsetail
Hishio (soy) is an ancient seasoning made by salting and fermenting grains.
"Ancient Hishio" is a reproduction of Nara period's Hishio full of ancient romance.
It looks like miso and the flavor is soy sauce.
It can be used as a seasoning for various foods or on a warm rice.
Ancient So (so)
Reviving (reviving) ... "So" is filled with this character.
I am convinced that it was used as medicine and votive offering during the Nara and Tenpyo eras.
Dairy products made by boiling down freshly squeezed milk.
It contains a lot of lactose and was valuable to ancient people who were almost unrelated to sweetness.
It must have been expected to have the effect of beauty and longevity.
"Hishiomoso is also unique to Nara."
Corner of products using leaves of Yamato Toki
Furikake, miso, ponzu, dressing, kneaded pepper, herb salt, eight flavor, incense salt, powder type
The leaves of Yamato Toki contain antioxidant components, many nutritional components that are useful for beauty and health, and can also be expected to improve cognitive function.
Products that use Yamato's leaves are coming out one after another.
"There is a crop called Yamato Toki, and the roots are originally used as Chinese medicine, but because the leaves are also wasteful, some products use processed Yamato Toki leaf as food.
As a taste, it has a refreshing herb-like scent close to celery.'
Persimmon butter
It can be used for various purposes, such as applying plenty to toast that has been baked as butter, as well as ingredients for sweets and toppings, and secret flavors of dishes.
"Kaki butter is popular.
The base flavor is butter, and it feels like persimmon pulp is contained in it. "
Miwa noodle corner
The roots of Japanese noodle food culture are somen.
If you follow the roots of somen, you will reach hand-rolled somen born in Miwa (Sakurai City) in Yamato no Kuni.
Right: Hakuryu (Hakuryu) Left: White hair
Hakuryu is a fine hand-rolled noodles.
Although it is thin, it is a thin and firm noodles that are matured slowly.
White hair is super fine. But this is also good.
"The gray hair is very thin somen. It is very popular because of its short boiling time.
Narazuke (melon, cucumber, watermelon, etc.)
Narazuke (melon, cucumber, gold burdock, Moriguchi radish, etc.)
It's a standard souvenir from Nara.
There are a lot of delicious shops and products.
"There are also standard cucumbers and cucumbers, and Nara pickles, which are easy to eat.
There are also watermelons and persimmons where it changes.
Also, by further smoking Nara pickles, some are made into fragrant Nara pickles. ]
Yoshino Kuzu (Honkuzu, Kuzushiruko, Kuzuyu)
From the left to the center of the middle row, there is a "yoyonotomo".
Cherry blossoms, matcha, azuki, yuzu, ginger, coffee, brandy. This authentic kuzuyu can enjoy seven kinds of flavors.
You can enjoy the unique flavor and smooth texture of kudzu.
Kuzuri and Kuzumochi
Kuzumochi also has azuki, white peach, and black honey. It's in the upper row.
Persimmon monaka (rose)
It is a dish where you can enjoy the texture of the pulp by putting fresh dice-like persimmons into persimmon bean paste cooked slowly by hand.
With the flavor of yuzu, the aftertaste is refreshing.
The skin that imitates persimmon is also one of the specialties.
"This is also popular. The shape is cute, and I put a little yuzu with bean paste made of persimmons.
One of the reasons is that it is easy to eat.
Persimmon keki, persimmon yokan, persimmon monaka (box)
It's autumn. The lineup of persimmon sweets is also gorgeous.
Left: Persimmon weather (from kakibi) right: Persimmon stick
I sliced Fuyu persimmon and dried it up.
It has a lot of vitamin C and tastes good.
"It's the dried fruits of persimmons. It's also different from dried persimmons.
The more you chew, the more you taste the persimmon and it tastes delicious. Also, if you put it in yogurt, it will be a little back and delicious.
You can also enjoy such an arrangement.
The Story of Shinroku Monogatari
The history of Kasuga Taisha Shrine in Nara began with the welcome of enshrined deity Takemikazuchinomikoto in Kashima-jingu Shrine, located in Ibaraki Prefecture, to Mt. Mikasa.
It was a white deer that came on at that time. It was God's vehicle.
The almonds were stewed in caramel and sandwiched in the middle with rich milk bean paste and Yoshino persimmon.
"In Nara, deer is very important because it is" the angel of God. "
It's a sweet with the motif of the deer.
Kamika Monogatari Mont Blanc In the middle of Kurika
Japanese chestnuts with nectar are combined with astringent Mont Blanc paste and sandwiched in a fragrant middle.
It is in the midst of a luxurious limitation in autumn and winter.
・・I can't introduce it yet. Introducing Nara Mahoroba-kan will continue once more. I'm looking forward to it.
Nara Mahoroba Hall
1-6-2 Nihonbashi Muromachi 162 Building, 1st and 2nd floors of Nihonbashi Muromachi 162 Building
Exit A1 of Mitsukoshimae Station on the Tokyo Metro Ginza Line and Hanzomon Line.
０３－３５１６－３９３３
Business hours 10:30 to 19:00
Closed from December 31 to January 3
Click here for the homepage of Nara Mahorobakan.
