Official
Mie Terrace "Lunch Club" Lunch Exchange Event
~ Surround the delicious clay pot rice! ～
Twice a year, the Nihonbashi Worker Exchange Event "Lunchkatsu" was designed to provide an opportunity for people who work in the same Nihonbashi area but have no work contacts to interact with Mie Terrace, where many Ise merchants have made their fortunes in Nihonbashi.
1st of FY2019 November 20 (Wednesday), Tuesday, December 10 2nd February 5 (Wednesday), 19 (Wednesday), 2020 12: 10-12: 50 [First 25 people] I tried. It's 1,000 yen for two sets. We had delicious Mie ingredients in one coin of 500 yen each.
The two daylight projects in FY2020 are still undecided. Please check the Mie Terrace store & website. Please come to enjoy the deliciousness that you can take a break during a busy weekday lunch.
Wednesday, November 20, 2019
Oyachi Hiyamugi Udon (Yokaichi Mazemen, Kamaage Donabe Oyachi Udon)
Menu 1 Yokkaichi Mazemen-March 2018 Shining the best creative cooking contest held in Yokkaichi City. The noodles were entangled in the cold black sesame soup with plenty of meat miso & vegetables, and it was very delicious. ②Kama-age udon to enjoy in clay pot-It's an excellent throat with a chewy texture and a crisp texture. ③Taki's Jiro Kaki 4 Iinan-cho, Fukamidori Chabo Karigane Hojicha
Watanabe Tenobu Noodle Factory
In the Oyachi district of Yokkaichi City, noodle making has been active since the Edo period, a watermill was built in the morning Asugawa, which contains plenty of minerals, and Suzuka Grated was a perfect environment for drying noodles. Goldfish seals are carefully selected from the traditional taste of hand-rolled noodles made only with 100% flour from Mie Prefecture and rice oil. Natural food that does not add any additives by hand-rolled one by one for 200 years.
Oyachi's tradition of “Sonmen”, “Udon”, “Cold wheat” and “Kishimen” Goldfish seals are the finest brands.
1-13-9 Kawakita, Yokkaichi-shi, 510-8031, Japan ☎059-366-3522 Fax059-365-3599
(We received the consent of the article from Tenobu Noodle Factory.)
Tuesday, December 10, 2019
Mie Gibier Zanmai (simmered hamburger, venison dumpling juice)
Menu 1 stewed hamburger 2 mire and seasonal vegetable miso soup 30,000 ware clay pot rice "Knotting God" 4 Ise Takuwan 5 Mihama-cho, Kakiuchi Farm's Wenzhou mandarin orange 5 Iinancho, deep green tea housebo Karigane Hojicha
The hamburger was 150g, and it was delicious without smell. The elastic chewy texture, subtle fragrance of yuzu, and the crisp texture of lotus root are perfect for pot ingredients.
Sanshok Co., Ltd.
The problem is that deer is increasing in wilderness in Japan and crop damage is increasing. Of course, Mie Prefecture, which has rich forests, has similar problems. Therefore, we operate the "Mie Gibier Food System Registration System" as a safe and secure ingredient with the captured wild deer and wild boar as "Mie Gibier". We are promoting high protein, low fat, iron and mineral-rich healthy ingredients game both inside and outside the prefecture to promote the spread. The development of processed products such as hamburgers and tsumire that can be easily cooked is also thriving. They can also be purchased at Mie Terrace.
Sanshok Co., Ltd. 2870 Seimeiji, Iga-shi 518-0809 ☎0595-21-2229 Fax 0595-21-3964
(We received the consent of the article from Mr. Sanshok.)
Wednesday, February 5, 2020
Deep steamed green tea lunch table (green tea of winter vegetables, cooked rice of tea rice, green sesame sauce of spinach)
Menu 1 Chrysanthemum clay pot steamed winter vegetables-miso with tea leaves of deep steamed green tea "Kakomachi" 2 Deep steamed green tea "Kakomachi" 2 Deep steamed green tea "Kakomachi" 3 Deep steamed tea leaves of deep steamed tea "Kakomachi" 5 deep steamed tea leaves and spinach 4 deep steamed green tea sencha "Kakomachi soup" Fukakomachi soup" deep green tea
Deep green teahouse
Did you know that Mie Prefecture is the third largest producer of green tea that has been cultivated for about a thousand years in Japan?
"Kabusecha", "Sencha" and "Fukamushi Sencha" are famous as Ise tea.
Fukaryoku Chabo 〒515-1411 42009-2 Iinancho, Matsuzaka-shi ☎0598-32-5588 Fax0598-32-5586
(We received the consent of the article from Fukaryokuchabo.)
Wednesday, February 19, 2020
Ise Mahata pot (Ise Mahata pot, Ise Mahata no Ara dashichazuke)
①Manko ware, Chrysanthemum pot "Ise Mata" pot 2 Manko ware, "Knotting God" rice clay pot 3 "Ise Mata" loosening body and plum dried 4 radish and crepe jelly salad 5 Ise Kinko potato yokan (black sugar) 6 Iinancho and deep green tea buns.
Ise Mata was softer than sea bream, and it was delicious with fat.
Mie Fisheries Cooperative Association
Ise Mata is said to be a phantom fish. Even now, precious fish that can only be eaten in some areas in Mie Prefecture have begun cultivation in the Kumano-nada Sea, and stable production of 200,000 to 300,000 fish per year is possible.
Ise Mahata is rich in collagen (gelatin) and is twice as large as red sea bream salmon.
Mie Fisheries Cooperative Association Federation 3-12-12 Tsukiji, Chuo-ku, 104-0045, 3rd floor of Plada Building, 03-3545-4698 FAX03-3545-4710
(We received the consent of the article from the Mie Prefectural Fisheries Cooperative Association)
Rice cooked Mie's brand rice "Knotting God" in a pot of Ginmine Ceramics Co., Ltd. is the best!
It is a rice "Knotting God" unique to Mie Prefecture where you can enjoy delicious rice.
The rice cooked in Manko ware (Kikuhana rice pot) is delicious.
[How to cook 3 go of clay pot rice]
①The rice is sharpened and flooded for more than 10 minutes.
②Put the clay pot over medium heat.
③When boiling in about 12 minutes, turn off the heat and steam for 20 minutes.
Both can be purchased at Mie Terrace.
(We have permission from Mie Terrace to write the article.)