Among various events on Mie Terrace, we recommend lunch lunch that started this year. Those who work or want to participate in Nihonbashi gather during the lunch break from 12:10 to 12:50 and enjoy Mie ingredients with one coin. There is a briefing on ingredients for producers, where you can get ingredients that are difficult to obtain in Tokyo, and you can interact directly with producers. You can make effective use of your precious time.
The first time in February was a new attempt around the table with strangers, and it was very popular because they could have a delicious meal while talking. However, even if you know each other once, it seems that the second time in August and the third time in September have been changed to a project of 1,000 yen in one set. The organizer has a desire to deepen friendship by meeting twice. It will be held in January and February of next year as a single set, and the popular Wakame Shabushabu will begin planning either party. As it is an advance application, please check the Mie Terrace homepage and store flyer from around November.
It is a table with a capacity of 25 people and a lunch exchange event, with 5 people.
February 27, 2018 12:10 to 12:50
Menu for the day: Rice cooked with clams, miso soup with plenty of root vegetables, new things! Seaweed shabu-shabu, pickles, seasonal fruits or sweets
I just picked the seaweed that I brought in in the morning. I received a lecture on wakame fishing from the producers at the presentation, and today I was really impressed with fresh raw seaweed.
I was also happy to have wakame shabu-shabu in the clay pot of Bankoyaki (Bankoyaki). Thank you very much for having so much wakame with five people.‼
Put the seaweed in hot water and turn it into bright green!! Wait for a while until it becomes softer. At the same time, in the clay pot, clams are cooked with rain.
It's finished with colored green onions! I stirred it well and swayed it in a bowl.
There are three types of hijiki, and raw hijiki is hard to get in Tokyo. The rare wakame shabu and wakame were very delicious with a softness that could not be said.
On this day, we had plenty of seaweed, hijiki and seaweed, and the idea of providing ingredients unique to Mie Terrace was wonderful, so I filled out a request for Wakame Shabushabu again in the questionnaire.
August 23, 2018 12:10 to 12:50
Menu for the day: "Knot no God" cooked in Mankoyaki clay pot, rice with white rice, Ise Kabuse tea pickled (1) Mizudashi tea pickled (2) Aare tea pickled, Ise Kabuse tea side dish (1) Ochasoboro (2) Ochase leaf soaking, Ozuke serving white rice balls, Ise takukabuse tea) ・
Many people know that Shizuoka Prefecture is the No. 1 tea production in Japan, but many people do not know that Mie Prefecture is the second place. There was a story about "Maru Shige Shimizu Seicha". It seems that Kabuse tea production is the largest in Japan. Kabuse tea is said to cover the sprout before harvesting with a black cover to reduce the astringency and enhance the sweetness, and grow slowly in the shade to make the green darker and richer taste. Today, I use two types of tea, Ise Kabuse tea "Omotenashi Kabuse" and "Powder Cover", and other ingredients can be purchased on Mie Terrace.
"How to cook clay pot rice" ※Chrysanthemum rice pot (3 go)
(1)Sharpen the rice and soak for more than 10 minutes. (2) Put a clay pot over medium heat. (3) Turn off the heat when boiling in about 12 minutes and steam for 20 minutes.
"Ocha soboro," ※A little darker seasoning
Ground chicken: 100g, sugar: 1 tbsp, Mirin: 1/2 tbsp of sake, tbsp of sake: 1/2, soy sauce: 1 tbsp, grated ginger: About 1/2 teaspoon, hospitality: 1/2 tspoon "How to make" Put all in a frying pan, stir over medium heat, and boil down while mixing.
Ise Kabuse tea side dish (1) Ochasoboro (2) Soaking tea leaves and assortment of pickles (yogizuke and Ise Takuwan) on rice, and then eating Ise Kabuse tea pickles are (1) After enjoying the pickled tea pickles (2) I taught you how to enjoy the pickled tea pickles. The dessert Ise Kabuse tea shiratama matched well. Today, I was really full of tea and enjoyed various ways of cooking and eating tea.
"Maru Shige Shimizu Tea" Kabuse tea farmers at 998 Mizusawa-cho, Yokkaichi want to convey the charm of Kabuse tea to as many people as possible, so local "Kabuse tea cafe" 10:00-17:00 every Thursday, Friday and Saturday. Is open. When I was near you, please come by all means. ☎059-329-2611Fax059-329-3008
September 12, 2018 12:10 to 12:50
Menu for the day: "King no God" / "Kumano Chicken x Shinhime" mariage menu (1) Kumanoji chicken thigh meat sauteed-Shinhime with Shinhime juice) Iwato salt x "Kumano chicken x Shinhime" Mariaage menu (2) Kumano chicken monet meat yoham with Shinhime umeboshi
This is the second time for 20 participants. Because it was a unreserved seat, I was present with acquaintances and enjoyed conversations with new people.
Kumano chicken is one of the Mie brands. It is said that the Mie Prefectural Livestock Research Institute started development in 1988 and 10 years after production in 2007 in search of the highest meat quality.
Military chicken "Ise Red Chicken" was born in Mie Prefecture to add fat while taking advantage of the meat quality of "Yagido" native to Mie Prefecture, and finally the three largest chickens in Japan, Nagoya Cochin, to add more fat.
The delicious rice “Knotting God” cooked in a chrysanthemum rice pot was also cooked. Mie brand rice "Mie Prefectural Agricultural Research Institute" was developed and completed in 2012 from 2000 to 12 years. It seems that only rice that meets the cultivation standards and varieties standards set by Mie Prefecture will be the "god of knot". It seems that rice was born once every 20 years at the Shikinen Sengu Ise-jingu Shrine in 2013. We had rice and it was really delicious rice. Of course, it goes without saying that cooked in Manko ware clay pot was even more delicious.
"Shinhime Ponzu & Umeboshi Dressing" Shinhime Ponzu: 5 tablespoons, dried plums in Kiwa: 1 piece
How to make it Umeboshi takes seeds and beats them with a kitchen knife. Put the vinegar and dried plums in a bowl and mix it to complete.
The skin was delicious and very meaty and fatty Kumano chicken, but I was sorry that it was not sold in Tokyo and that it could only be purchased in a part of Kumano City in Mie Prefecture, so Kumano City Hometown Promotion Corporation I heard more about Mr. Kimihiko Sano. The standard for local chickens is less than 10 birds per square m, flat breeding for more than 80 days, and Kumano chickens meet the breeding standards with eight birds, which are even stricter than those conditions, and flat breeding for 120 days. Kumano chicken can be purchased from the homepage of Kumano City Hometown Promotion Corporation.
We introduced you to a shop where you can eat Kumano chicken in Tokyo.
"Yakitori-mido" Yakitori-Mido business hours 17:30-22:00 Last order
Regular holiday Sunday ☎03-3865-2366
〒103-0004 2-9-4, Higashinihonbashi, Chuo-ku
https://www.facebook.com/yakitori.mido
I would like to continue to introduce the Mie Terrace event in close contact with the Mie Terrace event. If you want to join the Mie Terrace Cheering Team, you can apply on the website or at the store.
(We received the consent of the article and photos from the event staff at Mie Terrace.)
