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乾米苔目(大・TWD50) うまいっ！
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米の麺に、まず韮ともやし！
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笊にあげた、戻した米苔目。
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しゃっきりもやしに青々とした韮！これ、絶品。
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小菜は盛り合わせで。これでTWD100くらいだったか？
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手前は豬血羮。
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山菜類(TWD90)
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2018/08
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うまかったあ！
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お好みで！
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凄い活気！
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腸詰め(TWD80)
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米苔目湯(TWD50)
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意外に優しいお出汁です、
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中庭
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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・旧市街。
この小さな街に数多ある食堂のなかでも、抜群の知名度と人気を誇る「榕樹下米苔目」さん。
榕樹(ガジュマル)というのは、ご当地に良く茂る、枝葉を大きく拡げる樹のこと。
お昼ご飯に訪ねてみたら、あいにく降り出した雨のなか、大勢の皆さんが来店して、まさに雨宿り。
お店の皆さんはてんやわんやの、大変な賑わいぶりです。
店頭で注文するのだけど、お店のルールは正直、よく分からない。
仕方ないから、例によって身ぶり手振り。
込み合うお昼どき、訳のわからない日本人が来て、本当に迷惑な話です。
嫌な顔ひとつしないでニコニコと片言の日本語を交えながらあれこれ応じてくれたベテラン風の女性スタッフさんには、感謝感激です。
食べる場所は、奥に離れみたいな建物が続いていて、大部屋に並んだテーブルは、老若男女の地元客で溢れかえる賑わいぶりです。
まずは、名物「米苔目」(ミータイムー/大杯TWD50)を、熱々の汁かけと、汁なしの乾麺(ガンミェン)、両方とも。
米苔目というのは、細かい孔の開いた容器に圧力をかけて押し出して作る、謂わば「お米のうどん」。
台東は米どころだから、これがことのほか旨い。
此処では軽く湯を通した米苔目が笊に上げてあって、サッと湯をくぐらせ、鰹出汁をかけると、米苔目湯の出来上がり。
具はたっぷりの韮、モヤシ、魯肉と、出汁がらの鰹。
まさに、日本で温かいうどんを啜るように、熱々をふうふう～！
鰹出汁が、なんとも相性が良くてびっくり。
ごくごく飲めちゃうスープです。
乾麺は、濃いめの汁がちょっとで、具材はほぼ共通。
麺の旨さは此方の方が際立つかもしれません。
小菜がまたバラエティー豊か。
小皿を安価に出すのではなく、たっぷり盛り合わせてTWD80～100の値段をつけるやり方は賢いですね、
豬耳、豬皮、叉焼、豬血羮、それに台東ご当地の野草や山菜も山盛りで。
コリコリ、パリパリと体験したことのない食感のものもあって、興味津々。
台東は、やはり自然豊かなのだと実感しますね。
それにしても、銘米の産地ならではの、米苔目の旨さは、とても印象深いもの。
鰹出汁には、ひょっとしたら日治時代の食文化が脈々と息づいているのではないか？
そんなことをふと考えました。