The season for pickled meat

The meat pickled in December has fermented wonderfully and is now just right to eat.

My whole family loves it, so when we ask each other, "What should we have for dinner today?", we always make pickled meat! So, we cook it in a frying pan or on a hot plate.

The meat remains pink even after cooking, probably because it has been fermented. It tastes better if you cook it thoroughly so that the Chinese cabbage is slightly charred, so cook it thoroughly to remove the moisture, then scrape off the charred parts as you eat.

In addition to the pickled meat, we also had "herring sushi" grilled next to us.

This dish seems to be made all over Gujo, and recipes vary from household to household, but at home we pickle daikon radish, carrots (I forgot to add them this year, so the color is dull...), cooked rice, rice koji, and herring together and eat it.

The more koji there is, the sweeter it becomes, and small children like it on the sweeter side. I guess adults prefer something less sweet to go with their sake.

People say that it's cold and difficult to live in Itoshiro during this season, but that's not the case.

I have a lot of respect for the fermentation culture that has been cultivated in this cold climate. This is because we need to pass on that knowledge and technique...or rather, it's simply because it's so delicious!

But it's delicious because it's cold. Even if I take it somewhere warm and eat it, it somehow feels unsatisfying...

Therefore, pickles pickled in Itoshiro are best eaten in Itoshiro.

We'll be giving everyone a little taste atthe workshops we'll be holding in February and March , so please look forward to it!

I would like to continue to introduce you to some fun ways to live in the winter.