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大豆
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土器にどきどき
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無駄がない
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蜂蜜のお酒ミード 甘いのに滋味深く
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この芋焼酎も感動
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人参
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大根
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むかご
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カボチャ
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土器で炊いたお赤飯
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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
常に自分の価値観や創造力を刺激してくれるお店
衣食住、人が生きる上でのきほんのき
シンプルに、それだからこそ奥深く
野菜と向き合い、酒と向き合い
良いものを良いものとし、受け入れて
今必要ではないものと思うものとは距離を取る
以前はタンドール窯で野菜に熱を加えていました
それもとても素晴らしく感動したけれど、今は土器を使って野菜に熱を入れています
「畑で作られた野菜を畑の土で作った土器で野菜を土に還す料理」
「料理は畑で完成している」
忘れていた事、色々なことに気づかせてもらえます
それでいて美味しいのがまた何ともかんともにくたらしい
いろいろ講釈たれるよりこれは体験してみてとしか言いようがないです
農耕民族である遠い祖先がやってきたことを遺伝子は覚えているのだと思います、頂くたびに細胞が震えます
お酒も蜂蜜のお酒「ミード」から始まり、芋焼酎、ワイン、今は距離を置いているけど昔々の日本酒も残しているはず
万人受けするとは思わないけどハマると抜け出せない
そんなお店
ご馳走様でした