The other day, I finished the winter lunch party of the wooden vessel that tastes the four seasons.
Continuing from autumn, the venue will be Shioribi. Following spring, summer, and autumn, it was finally the final winter session.
Kazumi Goto of Hisama Kitchen is the cook again this time.
During winter when vegetables are scarce, the ingredients are mainly vegetables that can be preserved and dried foods.
Therefore, the theme this time is “Okohiru”, which is handed down in Shinshu.
“Okohiru” is a snack eaten between farm work.
It has become a light meal menu to enjoy a relaxing tea time and tea time.
Continuing from autumn, the venue will be Shioribi. Following spring, summer, and autumn, it was finally the final winter session.
Kazumi Goto of Hisama Kitchen is the cook again this time.
During winter when vegetables are scarce, the ingredients are mainly vegetables that can be preserved and dried foods.
Therefore, the theme this time is “Okohiru”, which is handed down in Shinshu.
“Okohiru” is a snack eaten between farm work.
It has become a light meal menu to enjoy a relaxing tea time and tea time.
While listening to Mr. Goto's stories and recipes about the ingredients of Azumino in winter, you will arrange the dishes. Both bread and fruit go well with wooden bowls.
Click here for the menu.
・There is a food called oyaki in Shinshu, and I made oyaki bread similar to that. There are three types of ingredients: carrot kinpira (green onion miso), stir-fried mushrooms, and simmered daikon radish.
・Cake sale of Chinese yam (special product of Yamagata Village), green onion, and lotus root
・Spice cake with apple and rhubarb
・Apple, rhubarb simmered yogurt sauce
・White wine mousse
You can also use a wooden plate as a tray to hold small glasses. This is a method that I would like to try especially in the coming spring and summer.
・There is a food called oyaki in Shinshu, and I made oyaki bread similar to that. There are three types of ingredients: carrot kinpira (green onion miso), stir-fried mushrooms, and simmered daikon radish.
・Cake sale of Chinese yam (special product of Yamagata Village), green onion, and lotus root
・Spice cake with apple and rhubarb
・Apple, rhubarb simmered yogurt sauce
・White wine mousse
You can also use a wooden plate as a tray to hold small glasses. This is a method that I would like to try especially in the coming spring and summer.
There were people who participated for the first time this time, and product planning members who met after a long time, and it was a relaxing and enjoyable tea time.
This time, we held a lunch party for spring, summer, autumn and winter using Nagano's seasonal ingredients at the "wooden vessel that tastes the four seasons" and completed it. Looking at it this way, I can feel the richness of Nagano's food, and the food culture and seasonal changes in Nagano, which were discussed during each meal time, were also very interesting. Compared to Tokyo, where I live, I was able to experience food and lifestyles from a different perspective than usual in a lifestyle rich in seasonality and regional characteristics. It was a wonderful event that everyone in Matsumoto Azumino thought about such a project and realized it with a vessel made by craftsmen in Nagano (Nagiso).
Thank you very much to the project members, everyone who participated, Mr. Ogura, the craftsman, Mr. Shiorihi Kikuchi, who was the planning partner and venue for this event, and Mr. Goto, who was in charge of cooking.
Click here for the previous installments → Spring, Summer, Fall, Winter (this article)
In the future, I would like to take on the challenge of holding events that connect everyone's tools and the culture of everyday life, including food, through these regional series. If you are interested, we are looking forward to hearing from you, regardless of whether you are a co-host or a participant. Please feel free to message us from the inquiry form .
PINT Nakaji
This time, we held a lunch party for spring, summer, autumn and winter using Nagano's seasonal ingredients at the "wooden vessel that tastes the four seasons" and completed it. Looking at it this way, I can feel the richness of Nagano's food, and the food culture and seasonal changes in Nagano, which were discussed during each meal time, were also very interesting. Compared to Tokyo, where I live, I was able to experience food and lifestyles from a different perspective than usual in a lifestyle rich in seasonality and regional characteristics. It was a wonderful event that everyone in Matsumoto Azumino thought about such a project and realized it with a vessel made by craftsmen in Nagano (Nagiso).
Thank you very much to the project members, everyone who participated, Mr. Ogura, the craftsman, Mr. Shiorihi Kikuchi, who was the planning partner and venue for this event, and Mr. Goto, who was in charge of cooking.
Click here for the previous installments → Spring, Summer, Fall, Winter (this article)
In the future, I would like to take on the challenge of holding events that connect everyone's tools and the culture of everyday life, including food, through these regional series. If you are interested, we are looking forward to hearing from you, regardless of whether you are a co-host or a participant. Please feel free to message us from the inquiry form .
PINT Nakaji