いきいきライフ: 鰹節削りのコツと味噌煮込みうどんのランチ

2013年10月22日

鰹節削りのコツと味噌煮込みうどんのランチ

新しい鰹節をそのままで削っても、粉節が削れるだけです。
プロの方の鰹節削りの手法は知りませんが、hideの方法は固く絞ったサラシの布巾でくるみジプロックで密閉して冷蔵庫で保管してから削ります。
そうすれば、薄く香り豊かな鰹節が面白いように削れます。
築地市場の波除神社の向かいにある鰹節「松村」では、今も若い職人が店頭で鰹節を軽快に削る姿を見ることができるが、基本的には乾いたままではあのように上手くは削れません。
秋が深まり朝夕がずいぶん涼しくなってきた。今日のランチは久しぶりに葱やの味噌煮込みうどんランチ980円。やっぱり寒くなると温かいうどんが嬉しくなる。(hide)

Even sharpened as it is a new dried bonito, only scraped the powder section.
I do not know the method of dried bonito shavings towards a professional, how to hide I sharpen it after storage in the refrigerator tightly closed in walnut with a dish towel Ziploc of bleached targeted firmly.
You can sharpen That way, a thin dried bonito rich fragrance as interesting.
Bonito is located across the street from Namiyoke shrine of Tsukiji market in "Matsumura", it is possible to sight a young craftsman cut to lightly dried bonito in the shop even now, but not shaved just fine like that to remain dry basically do.

Morning and evening has become much cooler autumn deepens. Today's lunch is NEGIYA ¥980 miso noodle stew lunch for the first time in a long time. Warm noodles would be pleased when it becomes cold after all. (hide)