Itoshiro's "pickled meat"

Because Itoshiro has deep snow, the area has had a wealth of knowledge about preserving foods since ancient times. I myself learned pickling methods from local people and have enjoyed making a variety of preserved foods.

My family's favorite is pickled meat.

This dish is made by adding meat, garlic, and chili peppers (optional) to salted Chinese cabbage, and then grilling it.

Because it is fermented, the flavor is concentrated when it is grilled, making it easy to eat with rice. This year, I used Chinese cabbage that I received from my neighbor.

You can add whatever meat you like, but at home we use pork or chicken. This time we used Mino Healthy Pork! (A specialty of Gifu!) The first time you eat it in winter, it's the moment when you really realize, "Ah, winter has come."

This year's pickles were delicious again.

I would like to enjoy it around the wood stove with my family, staff, and guests who come to snowy Itoshiro.



--
Photo: Kana Tanaka