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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
国道を外れ山の方へしばらく入ってやや不安になる位の頃に現れる「米田工房 そばえ庵」へ。のどかな風景が広がります。店内は民家の様な佇まい。見渡すと松岡修造氏来店時の写真やら各局アナウンサーのサイン色紙等が多数掲示されています。座敷がありとりあえず着席。ここはそば打ち体験も出来るとの事でそれ用と思われるテーブルもあります。早速十割ざるをオーダー。そばを待つ間、話好きな店主が蕎麦、麹、雑穀等の説明をしてくれます。(後日調べると店主の米田カヨさん、岩手県認定の食の匠だった！)聞くと蕎麦はつなぎなしの手打ちはもちろんのこと、畑でソバ自家栽培。麹から醤油を自家醸造しつゆを手作り。昔は皆手作りしてたんですよとサラッと言うけど、今どきそれはすごいこと。恐れ入りました...感心しながら頷いて聞いてるこちらはいつしか渡辺篤史状態。さて茹でられ冷水でキリッと締められた十割ざるをつゆに付けズズッとすする。はぁ...美味い！十割そばは決して初めてではなかった筈なのに初めて食べた様な感じ。更に玉ねぎと雑穀(たしかアマランサスだった気が...)の酢の物と最後は熱々の蕎麦湯を飲み、デザートとしてこれもおそらく自宅で採れたであろうさくらんぼを頂きました。さくらんぼも昔はどの家の庭にも1本はあったもんですよとのこと。二戸あたりはどちらかと言えば果樹栽培が多いね、とも。私、再び渡辺篤史状態で大きく頷きます。二戸の素朴な風景と昔ながらの伝統を伝える貴重なお店でした。次回二戸を訪れたら匠の味を堪能しに是非立ち寄りたいところです。