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| カブラの浅漬けです。とっても美味しく出来上がっています。残念ですが、料理には使えるんですが、店では食品衛生法の関係で、3年前から販売出来ません。本当に残念です。皆さんにこのおいしさを味わっていただきたいです。
今までは間引き菜で作っていましたが、カブラで作った方がおいしいです。そして次は私の大好きな赤カブが出来たらつけます。最高に美味しいです。
These are lightly pickled turnips—they’ve turned out absolutely delicious! It’s a real shame, but due to food sanitation laws, I haven’t been able to sell them in my shop for the past three years, even though they’re perfectly fine to use in cooking. It’s truly a pity; I’d love for everyone to be able to enjoy how good they taste. I used to make these with thinned-out young greens, but they’re even better when made with full-grown turnips. Next, I plan to pickle some red turnips—my personal favorite. They are incredibly delicious! |
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| 今日は水曜日。栗御飯です。大きな栗を使い、栗がとても甘く、御飯ももちもちしてとって美味しい栗御飯です。今年2回目の栗御飯です。お客様から、当店は季節にとれる地物の物を使った御飯が食べられるから、助かると評価いただいています。昨日もお客様から松茸御飯炊くんと尋ねられました。今年は松茸ご飯は1回しか作っていないので、もう1回炊く予定です。 Today is Wednesday, and we are serving chestnut rice. We’ve used large, exceptionally sweet chestnuts, and the rice itself has a wonderful, chewy texture—it’s truly delicious. This is the second time we’ve prepared chestnut rice this year. Our customers often tell us how much they appreciate that we serve dishes made with local, seasonal ingredients. Just yesterday, a customer asked if we would be making *matsutake* mushroom rice; since we’ve only prepared it once so far this year, I plan to make it one more time. |
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| 24日紹介した。出石川でとれた天然の子持ち鮎です。今日も入荷してきました。体長25㌢もあり、丸々よくこえた鮎です。当店ではおせち料理に使います。おせち料理には、なくてはならない鮎の甘露炊きです。山椒と一緒に焚いたものを、有馬煮と呼びます。湯葉を使った料理は東寺、納豆を使った料理は大徳寺と使ったもので料理名を変えます。 鮎の有馬煮は2日かけ、頭から骨まで、食べられるよう柔らかく焚きます。どこでもあまり食べることが出来ない珍味です。皆さん一度食べれば自分料理したいようで、料理方法を教えて欲しいと言ってこられます。 We introduced these on the 24th: wild, roe-bearing *ayu* (sweetfish) caught in the Izushi River. A fresh batch arrived today—they are 25 centimeters long and wonderfully plump. At our restaurant, we use them for *osechi* (traditional New Year’s cuisine); specifically, *ayu* simmered in a sweet, savory glaze (*kanro-daki*) is an indispensable part of our *osechi* offerings. When simmered with *sansho* (Japanese pepper), the dish is known as *Arima-ni*. In Japanese culinary tradition, the names of dishes often change based on their key ingredients—for instance, preparations featuring *yuba* (tofu skin) are called *Toji*, while those using *natto* (fermented soybeans) are called *Daitoku*. Our *Arima-ni* *ayu* are simmered over the course of two days until they are tender enough to be eaten entirely, from head to bone. It is a rare delicacy, not easily found elsewhere. Many guests, after trying it, become so inspired that they ask us to share the recipe so they can prepare it themselves. |
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| 出石川でとれた天然の子持ち鮎です。
これもおせち料理に使うため冷凍にしました。体長24㌢もある大きな鮎です。
2日かかって有馬煮にして骨まで食べられるようにします。とっても美味しいです。
おせち料理はなくてはならない、めでたい料理のひとつです。
冷凍していない生の鮎の写真を掲載するばよかったんですが、撮るのを忘れていました。
These are wild, roe-bearing *ayu* (sweetfish) caught in the Izushi River. I have frozen them to use for *osechi* (traditional New Year’s cuisine). They are quite large, measuring 24 cm in length. I will spend two days preparing them as *arima-ni* (simmered with Japanese pepper), which softens the bones so they can be eaten as well. They are absolutely delicious. *Osechi* is an essential, auspicious part of the New Year’s feast. I should have included a photo of the fresh, unfrozen *ayu*, but I completely forgot to take one! |
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| 今日は大屋で採れた松茸御飯です。店に出してあっという間に完売。皆さんお待ちになっておられます。当店から年に何回のお客様に感謝の気持のサービス商品のひとつです。年内にもう店に出す予定です。 Today, we served matsutake mushroom rice made with mushrooms harvested in Ohya. It sold out the moment it was put on the menu—our customers were eagerly awaiting it! This is one of the special offerings we provide as a token of our appreciation for those who visit us throughout the year. We plan to feature it on the menu again before the year is out. |
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| 大屋産の松茸を使った茶碗蒸しです。 とってもいい香りがしています。 大屋産松茸、但馬地鳥の卵、カシワ、かまぼこ、ギンナン、ユリネ、三つ葉、白エビを使っています。白エビがいいだしを出しいます。食べてもらえれば、他店では味わえない、忘れることのできない、茶碗蒸しです。才木商店自慢の卵料理のひとつです。 This *chawanmushi* (steamed egg custard) features *matsutake* mushrooms from Ohya and boasts a truly wonderful aroma. It is prepared with Ohya-grown *matsutake*, eggs from Tajima free-range chickens, chicken meat, *kamaboko* (steamed fish cake), ginkgo nuts, lily bulbs, *mitsuba* (Japanese wild parsley), and white shrimp. The white shrimp impart a rich, savory *dashi* (broth) flavor. Once you taste it, you will discover a *chawanmushi* unlike any other—an unforgettable culinary experience you won’t find anywhere else.This is one of the egg dishes that Saiki Shop takes pride in. |
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| 海鮮寿司です。 海老、鯛、ヒラメ、マグロ、赤イカ、香住ガニ、タコ、 生姜は当店で漬けています。米は大屋産コシヒカリを使っていて、とてもおいしいです。 This is seafood sushi.It includes shrimp, sea bream, flounder, tuna, red squid, Kasumi crab, and octopus.We pickle the ginger ourselves. We use Koshihikari rice grown in Oya, which is exceptionally delicious.This is a dish traditionally served during festivals; it is often purchased as a set with chawanmushi (steamed egg custard). |
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| よく肥えたノドグロが鳥取から入荷してきました。底引きが始まってから、大変高かったんですが、お手頃の値段になりました。高級魚なので、焼いても、炊いても、刺身でも美味しいです。 We have received a shipment of plump, well-fed nodoguro from Tottori. Prices were quite high when the bottom-trawling season first began, but they have since become much more affordable. As a premium fish, it is delicious whether grilled, simmered, or served as sashimi. |
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| 今日は丹波栗の御飯です。栗がとても甘く、塩味なので、甘さが引き立ちます。 当店は皆様に旬を楽しんでいただきと思い季節季節のものを御飯にして提供しています。まだ日にちは決まっていませんが、もちろん地物の松茸も今月の水曜日に提供します。お楽しみに。これを書いているあいだに、栗御飯は完売してしまいました。 Today, we are serving chestnut rice made with Tanba chestnuts. The chestnuts are incredibly sweet, and the touch of salt really brings out that natural sweetness. We want our guests to enjoy the flavors of the season, so we regularly feature seasonal ingredients in our rice dishes. While the exact date hasn't been set yet, we will—of course—be serving local matsutake mushrooms on a Wednesday later this month. Please look forward to it. As I write this, the chestnut rice has already sold out. |
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| 何ヶ月ぶりに撮れたカワセミの写真です。いつもはホームページの大屋の情報に掲載するんですが、当ホームページの今日の情報に海外から、1000以上のアクセスがあり、そのお礼に今日撮れたカワセミの写真を掲載しました。日本の鳥の中でもとってもきれいな、カワセミです。この写真は木陰に入って川の中の魚をねらっています。Here is a photo of a kingfisher—the first one I’ve managed to capture in months. I usually post such photos in the "Oya Information" section of the website, but since we received over 1,000 visits from overseas to our "Today's Information" page, I decided to share this shot as a token of appreciation. The kingfisher is truly one of Japan's most beautiful birds; in this photo, it is waiting in the shade, eyeing a fish in the river. |
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| 5ヶ月ぶりに入荷したアマエビです。鮮度といい、大きさといい最高にいいアマエビです。こんないい海老が入荷するのは、珍しいです。とても甘いです。鮮度がいいので、子も食べられます。 These sweet ama-ebi have arrived for the first time in five months. They are exceptional in terms of both freshness and size; it is rare for us to get shrimp of this quality. They are incredibly sweet, and thanks to their freshness, the roe is also edible. |
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| 今日大きな栗が入荷してきました。今年は値段が安いです。おせち料理の栗きんとんにちょうどよさそうです。大きさは3Lぐらいあります。 We received a shipment of large chestnuts today. Prices are low this year. They look perfect for making kurikinton for osechi cuisine. They are quite large—around size 3L. |
