かんぽの宿 彦根

這一頓懷石料理, 是在琵琶湖畔的溫泉旅館吃到的。這次說不上是一個豪華的懷石料理, 餐廳裡沒有特別的裝潢或名貴的食器, 但絕對吃得到琵琶湖一帶獨有的河鮮及近江牛, 所以感覺仍然滿足和豐盛。

先付　(左):
鰻和風サラダ　野菜色々　ドレッシング

前菜　上段(右):
もずく酢、ごり踊煮、小鮎甘露煮、小鯛小袖寿司、姫栄螺、水無月羊羹

前菜　下段:
近江牛タタキ　橙酢

煮物椀:
鱧葛打ち　順才　敦菜　木ノ芽

向付:
鯛　鮪　海老湯洗い

焚含:
鯟含煮　小芋　茄子　隠元　かもじ葱　木ノ芽

メイン:
近江牛しゃぶしゃぶ　野菜色々

お食事:
近江米　蜆赤味噌仕立て　香の物三種盛

かんぽの宿　彦根, 滋賀県彦根市松原町3759

髮菜蠔豉粥

煮給我媽吃的。

髮菜蠔豉粥

Tsarskaya oyster

A little treat for myself for October - fresh Tsarskaya oysters, the Gold Medal winning oyster of the year 2009.

Tried many different kinds of oysters before, to name a few, like Kumamoto, Fine de Claire, Irish Rock and Gigas. Among all I like Tsarskaya the best.

Tsarskaya is from Cancale, Brittany of France where the environment for oyster production is perfect, and originally it was imported to France from Russia. From October it enters its best season.

Tsarskaya may not be as meaty as some of its counterparts but it has a delicate texture - crispy and yet soft. It is well-balanced on the saltiness and iodine flavour of the sea. Intriguingly, at the same time it tastes sweet and carries a cucumber-like, mild aftertaste.

Although the oysters were delivered from the far away Brittany, they were still fresh when they were on my tongue. Delicious.