Report on the tasting of 'Premium Marche BIWAKO' Yanmar's cafeteria that specializes in 'Omusubi', which is the rice that is carefully selected and cooked on the day, and ingredients for local production for local consumption
The
Yanmar Museum
https://www.yanmar.com/jp/museum/
Reopening of Yanmar Museum | 2019 | News | Yanmar
https://www.yanmar.com/jp/news/2019/07/02/56855.html
Premium Marche
https://premiummarche.com/
You can read how to get to the Yanmar Museum and what's in it from the following article.
I went to the renewed `` Yanmar Museum '' where you can play and experience Yanmar's engines and construction machines-GIGAZINE
“Premium Marché BIWAKO” is right on the Yanmar Museum. Based on the gentle colors of wood.
A wooden cart was placed in front of the store.
The menu food sample provided is decorated. The rice ball seems to be provided without the glue.
Since it was pre-opened this time, the menu is “MY rice ball plate” and curry only. MY rice ball plate is a set that you can order by combining your favorite rice balls and side dishes.
Next to the food sample, “Organic JAS Koshihikari” used for rice balls and curry and producers were introduced. Nakamichi Farm, which produces organic JAS Koshihikari, has been making ancestral rice for 200 years, and uses organic fertilizers containing rice bran and waste soybeans, vinegar, etc. doing.
The interior of the store was wood-like, just like the entrance, and it was an open space with windows on the entire wall.
In the kitchen partitioned by a transparent plate, there is a pot for cooking rice.
Rice milled on the day was cooked on the spot, holding a rice ball, and there was a rice mill in the kitchen.
There are separate counters for 'Omusubi', 'Miso Soup', and 'Osozasai', and you will receive menus in order by self-service.
You will receive a tray immediately.
First, go to the rice ball counter.
In the showcase, ingredients for rice balls are arranged.
There are two kinds of rice balls on this day: shochu and Omi beef simmered. The price is 250 yen including tax, and at the time of opening 'Kishu Ume' 'Asari Shigure' 'Spicy Menta Cream Cheese' 'Takuan Tsuna Mayo' will be added.
When I ordered Omi beef simmered, I was given a rice ball with ingredients on a large square plate.
There is only one type of miso soup, which is a “Miso soup” made of “Saikyo miso” from Kyoto and “Haccho miso” from Aichi. “Mugiso” miso soup is added at the time of opening, and the price is 150 yen including tax.
At the Ozaizai counter, three types were offered: “Chicken chicken using garlic sauce from Yabu Doctor”, “Slightly sweet soup with egg roll” and “Salt-baked salmon with doro vinegar”. The price is 250 yen including tax, and 'Omi Kabura no Torokoro Cheese' and 'Omi Aka Konnyaku no Oitashi' will be added at the time of opening, but the menu will change depending on the season.
“Yanmar's beef curry” was also prepared for tasting.
Oolong tea and water are available at the drink bar.
There is a large table in the center, and a table seat for 4 people is set up by the window.
One musubi soup, one miso soup, and two kinds of MY musubi plates were completed. It can be ordered separately, but if it is a set, 2 musubi 1 sai set (2 musubi, 1 miso soup, 1 type of miso soup) 850 yen including tax, 2 musubi 2 sai set (2 musubi 2 soup, 1 miso soup, miso soup) 2 types) can be ordered for 1000 yen including tax.
Eating a rice ball in the name of “Omusubi”, rather than “rice ball”, was derived from the name “Omusubi”. Because they hold their wishes so that they can “have something good” and “get the power to challenge”.
Omi beef simmered in plenty, and the fragrant aroma of soy sauce will stimulate your appetite.
The rice ball is hot, and when you hold it in your hand, the heat of rice is transmitted directly. The glue is crisp and crispy, and the extra flavor makes you feel the scent of strawberry more. The rice is cooked softly and you can feel the sweetness of the rice. The simmered and seasoned Shigure-ni is filled with the deliciousness of beef, and the simmering sauce is entangled with rice.
What affixed to rice balls, the kind 'of turnip is a Shiga of traditional vegetables
With a moderate acidity and crunchy texture, there is no habit or bitterness and it is easy to eat for children. Pickles are often added to dishes as a refreshment, but because there are not many dishes with a strong taste, I was able to enjoy the taste of pickles as a dish rather than a refreshment.
The miso soup made from cherry miso is a dish that has a simple structure consisting of bowls, green onions, and blueness.
Grilled sea bream with salted vinegar “Doro vinegar” is a seasoning that is often used in the northern part of Shiga prefecture to combine the miso and vinegar.
The mackerel is greasy and moist and soft. The umami taste of the mackerel stands out because of the vinegar. The crispness of the crispy tempered the mackerel fat.
Thick cut, slightly sweet dashi rolls are served in a chilled state, but they are well cooked and can be safely eaten by children.
The cross-section of the dashi roll is close to white rather than yellow. Eating a bite, as the name suggests, the sweetness of the egg and the sweetness of the dashi spread into the mouth, and the mouth feels soft and gentle.
The bread served with Yanmar's
When you try to eat bread with curry, you will think that it is a sweet curry, and the spiciness will gradually spread later. The skin of rice jule bucket was crispy and crispy, and the curry was felt sweeter with a sticky and sweet bucket.
The curry contains shredded beef, the meat is not crusty, and the umami of beef is melted into the curry and has a rich taste.
The whole seasoning is not seasoned with seasonings, but a minimum seasoning is added to enhance the taste of the ingredients. It was a dish that you can enjoy the taste that the ingredients originally have, with only sticking to the ingredients. In addition to the menu introduced, ice cream using rice jelly (350 yen including tax), Omi beef croquette (350 yen including tax), and orange smoothie using rice bran amazake (300 yen including tax) will be offered.
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in Coverage, Gastronomic Adventure, Posted by darkhorse_log