- The origin of Japanese taste -
Since ancient times, mankind has cultivated a technique called “fermentation” as a method for preserving food.
Vinegar, which is said to be the oldest seasoning in Japan. Soy sauce, miso, and mirin, which are indispensable for Japanese food are fermented seasonings.
In addition, pickles, natto, dried bonito, salted fish, funazushi (fermented sushi), etc. can be preserved with the power of fermentation.
Both are traditional Japanese tastes and origins.
Menu of the day with “fermentation” added on one plate.
Fermented foods are combined with a number of ingredients that are in season in mid-summer to sublimate into sophisticated dishes.
Today’s special “Niseko corn, sea urchin and scallop with amazake stock”.
Sea urchin and scallops are steamed and served with corn and amazake soup stock.
The scallops from Funka Bay are thick and chewy. Taste great with creamy sea urchin.
Scallops wrapped with sea urchin are cooked to medium rare to increase the flavor of both ingredients to give you a mouthwatering experience.
The refreshing sweetness of corn is combined with acidity and richness of amazake to give it a nostalgic and profound taste.
White okra from Niseko adds a crispy texture to the dish. Addition of the green yuzu gives you an image of the hot summer here. Definitely a special dish to dine in the hot weather.
The main dish is “Tuna Tempura with sake lees and miso sauce”.
Young bluefin tuna is lightly fried and served with miso and sake lees from the local brewery “Niseko Sake Brewery”.
Deep-fried tuna has a strong taste due to moderate amount of moisture being removed in the process of frying.
Sake lees and miso add acidity and sweetness that increased its richness.
Vinegar made from Niseko’s fresh eggs with bitterness of the attached flower buds blend out a good accent.
It’s a special treat for both your eyes and mouth during the hot summer.
This is a real thrill of dining in short summer of Hokkaido.
Writer Yayoi Yoshida / Photographer Hajime Sakakiyama
Japanese Chef
田安 透 Toru Tayasu
The enzyme contained in “Koji”, which is the basis of Japanese seasonings, has the power to bring out the sweetness and umami of ingredients.
Koji, which is said to be good for the body and has long been used during the old days.
A dish that gives you gentleness when you eat it but at the same time it reflects the strength of Hokkaido in summer.
We celebrated the first day of spring on February 4th of this year.
Niseko is still covered in deep snow, but according to the Japanese calendar, it's already spring.
We will be delighted to deliver the spring, summer, autumn and winter of the mountain nostalgia of Mt.Yotei in a video.
READ MORERich water and Greenery
READ MOREWe will be delighted to deliver the spring, summer, autumn and winter of the mountain nostalgia of Mt.Yotei in a video.
READ MOREWe at Raku-Suisan is welcoming spring for the 2nd year.
As the snow on Mt. Yotei begins to melt, greenery slowly spreads on the mountain’s surface.
Now is the season where a beautiful contrast between the snow and flowers on the mountain top.
The transition of the four seasons is very clear in Japan. The temperature difference here in Hokkaido make the outline standing out clearly. The original scenery surrounding Raku Suisan also seems to welcome all guests by reflecting the colors of nature in each season.
READ MORESoft and warm sunlight shining through the cold air of February with snow still falling down in Kabayama area of Niseko. The sound of all lives can be heard and that is a sign of spring is coming soon.Crops that are available in season are used to create a special dish for you.
READ MOREDry, soft and light is the specialty of “Powder Snow” in Niseko. It’s so fluffy that it won’t melt in your hand when you touched it.
Time seems to slow down gradually and make the life with snow so enjoyable that you wish to stay longer in this atmosphere.
Japan is blessed with hot spring resources and hot spring treatment culture started long time ago.
It is said to be the prototype of recreation and recuperation that heal the body and mind with the effects through a long stay at a hot spring facility.
The land of Niseko sleeps quietly in the deep snow. However, there are plenty of ingredients that are in season even in winter.
You will fully enjoy the special winter menu created at this time of the year.
Hokkaido is in autumn season now. Even on a sunny day, the cheeks feel cold in the autumn breeze. Dusk is getting faster day by day.
However, a wide variety of ingredients reach harvest season and bring blessings to Hokkaido.
Enjoy Teppanyaki with Autumn Food.
5 senses that you can enjoy during cooking:
Look at the ingredients, Listen to the sizzling sound of cooking, Smell the aroma, Taste the Umami and Touch the food
Since ancient times, mankind has cultivated a technique called "fermentation" as a method for preserving food.
Vinegar, which is said to be the oldest seasoning in Japan. Soy sauce, miso, and mirin, which are indispensable for Japanese food are fermented seasonings.
Both are traditional Japanese tastes and origins.
Niseko is getting greener in season at the moment.
It's the season when Hokkaido is overwhelmed with its fresh produce.
Niseko's nature has been secretly nurtured by the eternal flow of time. The ever-changing facial expressions of power and tens of thousands of endless repetitions created the landscape of Niseko.
READ MOREThe unspoilt magnificent natural beauty and scenery reproduces the modest activities of the people who live there merge with the Shimo (the first ward only ruby / Shiribeshi) district and Niseko scenery.
READ MORE