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胡椒餅(TWD45)
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赤身肉、葱
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店頭の窯
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白胡麻、びっしり！
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2018/08
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小餅(TWD20)
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切って・・
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寝かせる。
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檸檬愛玉冰(TWD40)
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ツルン！
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自然の酸味
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台東鹿野、感思米
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どんな味だろう？
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2018/08
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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
全国で活躍するレビュアー
飲食店専門の求人サイト
台東の市街地をぶらり。
お昼のひととき、偶然見つけた「阜宏」さんという焼餅や胡椒餅のお店。
店頭に並べた窯から、ちょうど焼き上がった胡椒餅をごろごろと取り出していて、なんとも旨そうです。
店内にはテーブルが並んでいて、落ち着いて食事ができそう。
でも、テーブルの半分くらいは生地を寝かせたり、餡を捏ねたり、仕事場と化してしまって・・
台湾の食堂風景としては、ごく当たり前のことですけれど。
早速、出来上がったばかりの胡椒餅(TWD50)をガブリ！
パリッ！とした熱々の皮のなかから、ゴロンと出てきた、赤身肉に葱を散らした餡。
肉のワイルドな旨味がどんどん溢れてくる感じですね。
文字通りの胡椒と、たっぷりまぶした白胡麻で肉の癖を上手に旨味に昇華させています。
小餅(TWD20)は、小さなスティック状に焼き上がっていて、生地の旨さをストレートに味わうべきもの。
プレーンな粉の旨み、胡麻の旨みをひしひしと！
メニューを見ていたら、手作りの愛玉ゼリーがあったので、これも。
檸檬が効いていて、甘酸っぱい爽やかな旨さ！
阿里山で食べて以来でした。
お店のカウンターでは、ご当地米の２㎏袋が売られています。
台東近郊の鹿野という名産地の、いわゆる特別栽培米らしく、農薬はもちろん、肥料さえもやらずに育てたのだと。
でも、粒立ちはしっかり、色味は褐色で・・
いったいどんな味がするのだろう？
興味津々だけど、土産にするには重すぎますね。