The other day, at the 7th floor of the Meijiya Hall in Tokyo Ginza, there was a press announcement and tasting party for the Niigata Oyado gastronomies-“Niigata Oyado Yaki no Ehime” .
This time we have reported the situation, so we will deliver it.
What is Niigata inn's gastronomy?
Niigata has the best rice in Japan, one of Japan's leading sake breweries, and nature such as the sea, mountains, and rivers that change with the seasons.
Niigata Prefecture's gastronomy is an effort being undertaken in Niigata Prefecture under such a privileged environment.
Niigata Oyado's gastronomy is a Niigata Ryokan Hotel Association's "Niigata Prefecture Shonai Area Destination Campaign" (Nippon Sea Gourmet Travel) initiative since October. In addition to “Local Sake no Yado”, this year of the retirement year, “Niigata Oyado no Yoru no Han” will also be added.
Three features of Niigata inn's gastronomy
Here are three specific initiatives of the Niigata inn's gastronomies.
① Niigata breakfast The best Koshihikari in Japan is eaten along with a dish using ingredients from this area.
② Niigata local sake inn Enjoy the pairing of local sake with dishes using seasonal ingredients.
③ Dinner at Niigata Oyado Know the local story through the evening meal, eat the specialty of the inn, and travel a delicious story.
Through these three, you can get a deeper understanding of the background of Niigata's history, culture and climate.
There was a greeting from the people concerned and a lecture by Mr. Toru Iwasa
Prior to the tasting party, there was a greeting from the organizer, an introduction to Niigata Oyado's gastronomic initiatives, and a lecture by Mr. Tora Iwasa, representative director of Jiyu Co., Ltd.
First of all, Mr. Koji Nozawa, President of Niigata Ryokan Hotel Association.
Mr. Koji Nozawa, President, Niigata Ryokan Hotel Association
I would like you to convey the wonderfulness of Niigata by having everyone eat local rice, sake and fish in Niigata.
Next is the story of Mr. Kazunari Yanagi, Vice President of the Niigata Ryokan Hotel Association.
Niigata Ryokan Hotel Association Vice President Kazunari Yanagi
Niigata inn's gastronomy is a story of food that people in the area continue to work on with local ingredients.
Some ingredients can't be eaten after 1 year, and some can't be eaten after 3 years.
I would like you to come to Niigata with such a backbone and story.
Lastly, Niigata Shonai Area DC General Producer and Creative Director Jiyujin Co.
Mr. Tora Iwasa, President
Local gastronomies are intended to express local culture, nature and culture on a plate, and to make local things more important .
An intellectual journey to enjoy the history, culture and nature of Niigata and Shonai through food is the theme of this local gastronomic.
Please come to Niigata to enjoy such an intellectual journey.
By the way, Niigata is famous for its snow crab.
Throughout the year, it is caught in areas such as Murakami and Sado almost without any fishing periods, but because of the relatively small amount of catch, there is not much PR of crabs in Niigata.
Normally, the ban on crabs is in the waters west of Toyama after entering November, but the ban on crabs in Niigata starts on October 1.
If you are a crab fan and want to travel to Murakami or Sado area in October, you should make a reservation first.
You can enjoy crabs before any prefecture. This is only for people you know!
During the lecture, I was able to hear about why Koshihikari from Niigata is delicious.
The reason for this is that, special terrain of Niigata (with low elevation, water is good, the soil is good, that the temperature difference is intense) was that of because is concerned.
And the tasting party started!
Niigata Koshihikari's plump rice ball Sekikawa Akimanma, when it is eaten with simmered eel, it will double the taste.
[Niigata breakfast] Tomonohama hot spring / Ryosai no Yado Miku Megis
It is a seafood that is unknown to the locals.
[Niigata Breakfast] Kirinsan / Kakujin / Drawing inn Fukuizumi
It is a traditional local dish that comes from the Aizu Pass.
[Niigata Local Sake Inn] Tomonohama Onsen / Ryosai no Miku
A black mussel cooked sweetly and refreshingly.
From March to summer, it will be delicious and lined up in many markets in Joetsu.
[Niigata Local Sake Inn] Matsunoyama Hot Spring / Hinano Yado Chitose Tsumari Pork / Koshino Kure Hot Spring Roasted Yuji Pork
Using hot springs, Tokamachi brand pork is cooked at low temperature for 3 hours.
When you put it in your mouth, the subtle sweetness spreads and is delicious.
[Nigata Oyado Dinner] (Sakihana Onsen / Satorikan) Top
A dish of root vegetables such as taro and carrots, and a light and elegant taste with a dashi taste.
It is a regional dish that is indispensable for Niigata's representative ceremonial occasion.
[Nigata Oyado Dinner] Tsukioka Onsen / Hisagoso Agano Himeushi Sukiyaki
Sukiyaki using branded cattle grown on fermented feed using lactic acid bacteria.
The tenderness of the meat is exceptional.
[Nigata Oyado Dinner] Akakura Onsen / Oyado Furya Myoko
It is a local dish of Myoko, with sushi rice in the shape of a persimmon leaf.
I received 4 kinds of ingredients.
♪ A lot of Japanese sake from Niigata.
Summary
Niigata Oyado Gastronomy-“Niigata Oyado Dinner” Press Release & Tasting Report
Niigata has a rich and majestic natural environment, history and culture, with a backbone and stories.
There are many delicious foods grown in such an environment in Niigata.
In recent years, Niigata has been attracting attention as it ranks fourth in Hokkaido Prefecture, Fukuoka and Osaka in the prefecture ranking for delicious food.
Why do not you go on a trip to Niigata Oyado to learn about the natural environment, history and cultural stories through Niigata food?
Everyone was excited in front of many delicious foods in Niigata.
Niigata Oyado Gastronomy-Period
| ■ Period: Autumn October 1 to December 31, 2019 Winter January 1 to March 31, 2020 Spring April 1 to June 30, 2020 Summer July 1 to September 2020 Day |
| ■ Official website: http://niigata-ryokan.or.jp/ |