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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
20何年来ずっと行きたかったお店。
週刊朝日のコラムで見た飯炊き仙人の仕事ぶりが目に焼き付いています。
57年間ひたすら1日500人の白飯を炊いた男。
イチローらと共にニューズウィークに「世界が尊敬する日本人100」に選出され、
米とぎの技術を伝授しに中国政府から招かれた職人。
数々の伝説を残す仙人の至高の白飯を、前日の嵐も過ぎ去り、少し晴れ間を見せる堺の地に20年越しに食べに来れた事に感謝です。
朝8時開店と同時に入店。既に常連さんが。
ここに来て何を食べるかというより、何を白飯に合わせるべきか悩む。
おかずは鮪の刺身、じゃこおろし、卵焼きに法連草おひたし。
白飯が輝いて見えます。ああ幸せ。
今と昔では米の品種も変えているそうで。現在はコシヒカリの様な柔らかめの米を70％配合。
うちは食通を相手しているのでは無いので、時代に合ったポピュラーな味を狙っているんですという
記事を目にして、いたく感銘を受けました。
名古屋から来たと言ったら、お店の方に帰りにサービスでおにぎりを頂きました。
ありがとうございました。