{"id":404,"date":"2021-08-04T10:00:00","date_gmt":"2021-08-04T01:00:00","guid":{"rendered":"https:\/\/www.raku-suisan.com\/?p=404"},"modified":"2022-03-29T15:27:44","modified_gmt":"2022-03-29T06:27:44","slug":"hakko","status":"publish","type":"post","link":"https:\/\/www.raku-suisan.com\/en\/kinoki\/hakko\/","title":{"rendered":"Fermentation"},"content":{"rendered":"\n

Fermentation\u3000\u2013 The origin of Japanese taste \u2013<\/span><\/h3>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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\u201dNiseko corn, sea urchin and scallops with amazake (sweet sake) stock\u201d<\/figcaption><\/figure>\n\n\n\n

Today\u2019s 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.<\/p>\n\n\n\n

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“Tuna tempura with sake lees and miso sauce”<\/figcaption><\/figure>\n\n\n\n

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.<\/p>\n\n\n\n

This is a real thrill of dining in short summer of Hokkaido.<\/p>\n\n\n\n

Writer Yayoi Yoshida \/ Photographer Hajime Sakakiyama<\/p>\n\n\n\n

Japanese Chef
\u7530\u5b89 \u900f\u3000Toru Tayasu<\/strong><\/p>\n\n\n\n

\"\"\/<\/figure>\n\n\n\n

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.<\/p>\n","protected":false},"excerpt":{"rendered":"

Fermentation\u3000\u2013 The origin of Japanese taste \u2013 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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_locale":"en_US","_original_post":"https:\/\/www.raku-suisan.com\/?p=381"},"categories":[2],"tags":[],"_links":{"self":[{"href":"https:\/\/www.raku-suisan.com\/wp-json\/wp\/v2\/posts\/404"}],"collection":[{"href":"https:\/\/www.raku-suisan.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.raku-suisan.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.raku-suisan.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.raku-suisan.com\/wp-json\/wp\/v2\/comments?post=404"}],"version-history":[{"count":7,"href":"https:\/\/www.raku-suisan.com\/wp-json\/wp\/v2\/posts\/404\/revisions"}],"predecessor-version":[{"id":823,"href":"https:\/\/www.raku-suisan.com\/wp-json\/wp\/v2\/posts\/404\/revisions\/823"}],"wp:attachment":[{"href":"https:\/\/www.raku-suisan.com\/wp-json\/wp\/v2\/media?parent=404"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.raku-suisan.com\/wp-json\/wp\/v2\/categories?post=404"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.raku-suisan.com\/wp-json\/wp\/v2\/tags?post=404"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}