[是食] ZECOOW Culinary Institute [棚橋俊夫] Toshio Tanahashi

2012/1/2 information updatenew

しめじ、まいたけ

きのこの旬は秋です。案外この時期は野菜の端境期で、きのこが栄養補給してくれます。とはいっても栄養というより免疫力を高め食物繊維たっぷりのきのこが夏バテ気味の体に優しく、味わい深く秋の楽しみを演出してくれます。

Shimeji & Maitake Mushrooms

These mushrooms appear in autumn and so can supply us with nutrition at a time when many vegetables are no longer in season. In addition, these mushrooms support our bodies by enhancing the immune system and providing good digestive fiber. In serving mushrooms we decorate the dinner table with a reminder of the autumn season.

手仕事

その人その人の手によって味が変わります。どんなに同じレシピーで作ってもその手によって味が変わるのが不思議です。手先から目に見えない味が出ているのでしょうね。ですからよく手に職をというように手に覚えこませた仕事は誰にでもまねができるものではありません。そして天職になるのでしょう。

Handiwork

The taste can change from one chef’s hand to the next. Even with a standard recipe, it is never exactly the same taste. It is as if an invisible aura is emitted from the fingertips to change the taste. No one can exactly imitate the taste of a true chef’s touch. This ability is more than a trade, it becomes one’s true calling in life.

小豆

小豆の炊いた香りには優しいおふくろのイメージが沸き起こります。甘党の日本人には餡ことして、なくてはならない食材。赤みをおびてポリフェノールも含み体にいいのです。お赤飯にも付きもので目出度いだけでなく健康を思いやったのでしょう。

Azuki beans

The smell of azuki beans fills Japanese people with images of mother’s cooking. Sweetened azuki beans are a common ingredient in making traditional Japanese sweets. Azuki beans are also sometimes mixed with rice which dyes the rice a reddish color. In Japan, red is a color of celebration. The red color in azuki beans also indicates its richness in polyphenol which has many health benefits. With the red color and healthy attributes, we can see why rice mixed with azuki beans is often served at celebrations in Japan.

吹き寄せ

秋、それも１１月限定のたいへん見た目も、味も贅沢なべストセラーです。
栗、牛蒡、京人参、蓮根、零余子、胡桃、百合根、銀杏、粟麩、干し椎茸とこの時季に揃う１０人の役者の競演です。口の中でいろいろな味が触感がハーモニーとなり広がり、この一品で秋を満喫できます。まさに口福です。

Fukiyose dishes

Fukiyose is an assortment of bite-size food offered in a myriad of forms, colors, flavors and textures. Autumn, especially the month of November, is the best time for fukiyose. Ten characteristic ingredients of this season - chestnuts, gobo (burdrock), carrots, lotus root, wild spores, walnuts, lily bulbs, ginko nuts, awa-fu (wheat gluten mixed with foxtail millet) and dried shitake mushrooms - are all used to create harmonies in the mouth. Each tiny dish reflects the flavorful bounty of autumn.

いちじく

いちじくは夏から秋に出回ります。何とも上品な果物です。料理として天ぷらに和え物に、焼き物に大活躍です。果物をよく料理として使うことでレパートリーも味の広がりも増します。果物と野菜を区別なく調理することは精進の魅力でもあります。

Fig

Fig is seen from summer into the autumn months. It is an elegant fruit which readily metamorphosizes when deep fried tempura style, combined with Japanese sauces, or incorporated into baked dishes. Figs are a great example of fruits that can be used in addition to vegetables to enrich the taste and expand the recipes of Shojin cuisine.

栗

栗も秋を代表する恵です。栗ごはんは辛党の人にも思わず口にしたがるのが不思議です。
新米と甘い栗に塩味がほんのり利いて絶妙なバランスになります。
厚い皮をむいて渋皮を少し残すのがポイントです。煮崩れを防ぎ、少し渋味を残すことで大人の味になります。栗剥き包丁もこの際手に入れてはいかがでしょう。何かと便利です。

Chestnuts

Chestnuts are one of the delights of the autumn season. Newly harvested rice together with sweet chestnuts and a pinch of salt is a wonderful marriage of taste and aromas. This dish is seemingly magical as people with differing tastes, including those who prefer less sweet foods, all seem to enjoy it.
Chestnuts are prepared by peeling off the outer shell but leaving just a little of the astringent inner skin. Leaving on the inner skin will prevent chestnuts from breaking apart while cooking and provides a slight bitterness which balances the taste.
A recommended item is a special professional knife for peeling off the chestnut shell. It is quite a useful tool for the kitchen.