Oisix's New Year `` Kamitakasuna '' What kind of New Year I actually bought and tried
Three-tiered 3-4 servings, boasting 37 items in total, and according to a 2018 survey, 93% satisfaction is the highest among Oisix's New Year's dishes, '
Kamitakasuna | Oisix online shopping for Oisix
When ordering on the official website, I was instructed to deliver at 18:00 to 20:00 on December 30, 2019, and Yamato Transport delivered it at around 20:15. You can see that the end of the year is quite busy.
It will arrive by 'freezing' rather than refrigeration, so if it is not thawed, the expiration date is January 31, 2020. The total calories of all 37 items are 3516 kcal.
Then, the opening ceremony, start. He pointed out that when he opened the top of the box, he pulled on both sides of the sleeve.
Furoshiki at the top.
Three-tiered weight comes out like this.
New year greetings under the furoshiki.
And a red-and-white belt made of rubber with the staples stuck on top. The impression that this red and white belt seems to be applicable in various ways and is very useful for being plain.
The thawing method is to take it out of the box, put it in the refrigerator, and complete thawing in 24 hours.
Instructions on how to wrap the furoshiki.
An amazing table listing calories, allergens, raw materials, etc. for all 37 items. Indeed I have to say Oisix.
Illustration of what is in the contents of each weight.
In fact, the wrap is strictly applied from the frozen weight.
Heavy
Twofold
Threefold
In addition, a set of seven herbs of 'spring seven herbs' is also included. It's pretty exhaustive.
Because the contents are freeze-dried, it's super easy.
Also comes with a set of 5 papers.
How to use is explained carefully.
That's why I thawed it, first from the top 'Minohe'.
“Amberjack kelp〆” is made from amberjack passed through sweet vinegar and then wrapped in kelp.
The cross section looks like this. There is surprising volume in taste like deluxe simesaba.
Next is “Wakamomo no Kanoburi”, a Japanese-style dessert in which peaches are pickled in syrup with liqueur.
The inside seeds are removed from the beginning, so they are very easy to eat, and they are not so sweet, so they have a moderate dessert feeling.
The white one on the left is 'Shiraishi Shitake', and the one on the right is 'Shrimp Shiitake'.
Urashiro Shiitake mushrooms are filled with fish surimi and uncooked simmered simmered umami, and if you eat one whole, you will be satisfied.
'Shrimp Shiitake' is a juicy shrimp with shrimp surimi packed inside the simmered simmered umani.
'Saba-colored gold paper roll' is a very beautiful dish.
Kombu mashed domestic mackerel, rolled with pickled ginger and purple chrysanthemum with ragged kelp and thinly grilled egg. It is very light and pickled, not too sour.
“Steamed golden scallop” is a steamed Japanese scallop. There was a feeling of competing for the taste of the ingredients, and the umami of the scallop spread in my mouth.
Seaweed is spread under the scallop, and it looks like Aosa. This is a horse with a good taste.
'Kuroge Wagyu Beef Roast Beef (with Sauce)'
Unexpectedly large when spread, rich taste.
Sprinkle with sauce for sweetness and just the right balance.
'Boiled abalone'
Sliced from the beginning, it will fall apart like a puzzle. Not too hard, not too soft, just adjusted to the right texture.
'Five-colored salmon'
Eggs, kintoki ginseng, cucumber and radish wrapped in salmon trout. The sweet taste of sweet vinegar. It is mixed in your mouth and there is a nice feeling of crisp.
On the top is 'Gengen' and below is 'Yellow Yoshino-ni'. It is roughly divided into four catamarations and feels swollen in the mouth. Because of the light taste, you can easily understand the taste of the yellowtail (Mako).
'Pork loin Saikyo ware'
Sliced pork loin pickled in miso and lees for two days. I wonder if the taste of miso is more intense, and the taste of pork loin is more effective. The point is high even if it cools.
'Amber Fukusa Wrap'
I think one, actually two
A combination of chestnut kinton and white bean made from raw chestnuts and then wrapped in agar dough.
It is sticky and sweet. It's not too persistent, but it's not too light, it's a traditional Japanese sweet.
Next is Ninohe. Mainly Western dishes.
'Chicken and pork pate'
Pate with pistachio and dried tomatoes added to chicken and pork pickled with white wine and brandy. The taste is incredibly rich, but the food is very satisfying.
'Scallops and Ikura (onion sauce)'
Onion sauce with marbled scallops and salmon roe.
Surprisingly large amount of sauce, matches scallop & Ikura wonderfully.
'Sweet potato with golden sauce and pistachio'
Sweet potato paste with maple syrup and butter, baked with coarsely ground pistachios. This was the most popular among tasting staff. It's a bit different than a similar sweet potato.
'Roast pork (with meat sauce)'
As you can see, although the fat is crisp, it has a correspondingly rich thickness and the quality of the pork is surprisingly easy. Or rather creamy.
If you add this sauce, it will be neutralized just right.
'Cream cheese'
It is packed like this.
Opened. Let's peel off the film on top.
The mixture of orange peel, lemon peel and dry cranberry makes for a rich, sweet and sour taste. It should be more delicious when applied to French bread. Good to eat with a spoon!
'Eggplant cannelloni'
A dish of chopped vegetables and pickled bean curd soaked in white wine overnight, sauteed, wrapped in eggplant, and covered with tomato sauce. Mysterious French and Italian foods suddenly appear in your mouth. too cool.
'Boiled chicken with Italian sauce'
Chicken thighs are seasoned and fried, then a specially made tomato sauce is added and simmered slowly, followed by Gouda cheese from the top. As you can see, Gottelli & rich. However, it is neutralized by tomato sauce, and it is a magical state that you can not tell it is refreshing. What's amazing is that it's warm but not so hot. This seasoning is exquisite at room temperature. An image that recreates the taste of a fine restaurant.
'Chicken salame'
Seasoned chicken minced meat, steamed with raisins and walnuts, finished with almonds and black sesame. Max packed with michiri and core.
'Marine of octopus and carrot'
Sliced domestic octopus, marinated with carrots and raisins, served with red and yellow paprika. It has a light acidity, is refreshingly sweet, and is as gentle as a cushion that relieves the onslaught of assaulting the taste of the ingredients so far.
The last one is heavy. As you can see, this is a Japanese style Osechi.
'Gold leaf black beans'. Unlike ordinary black beans, you can feel the difference in the level of 'black beans' as the original material. She has a strong self-assertion like 'Kuro-ma-me!' High impact.
'Sweet chestnut paste'. It is a yellowish kinton with astringent skin chestnuts, but exquisite sweetness. Despite being Japanese-style, it has the strength of a pastry shop.
The yellow kinton is just soggy and it is too high.
'Katsuo walnut'. The walnuts are baked in the oven to add aroma, then the soy sauce and bonito. The exquisite harmony of the walnuts, with the crispness of the soy sauce and the bonito flakes in the gaps of the crispness.
'Field making'. Each one is properly separated, and there is a difference between what is integrated and sticky together as a whole. Apparently, this 'one weight' is only basic, so he seems to be hitting with 'strength of material'. Up to now, the triple and the double were also at a higher level, but this one is clearly a different dimension.
'Amber Nishikyo Yaki'.
It has a strong Saikyo miso taste that can be eaten as much as you want with white rice. The chopsticks should go insanely.
'Red and white.' The sweet vinegar with shredded radish and ginseng and white wine is just the right feeling, and this taste is suitable for those who say, 'The vinegar is a bit sour and I don't want to eat it.' I feel the good sense of balance, 'I didn't want sour sourness, but I wanted this kind of sourness!'
'Red and white plum fu' and 'bamboo shoot Tosa boiled'. 'Red-and-white plum' is a type of red-and-white plum imitation, which is boiled with sugar and soy sauce. For those who say, “Namafu is a ugly pudding,” such trauma should be wiped out. 'Takenoko Tosa-ni' has no stripes, is very soft, and feels like taking advantage of Paris Poly and Takenoko.
'Matsuka squid white boiled'. Matsukasa-styled cucumber, boiled with sweet dashi.
The squid that is spinning around is surprisingly thick, and it turns all the way to the inside, so it looks large in volume for its appearance.
'Arihira Kamaboko'.
There is nothing more than saying, 'Select carefully the Kamaboko that is also a specialty of Odawara', and it tastes like 'Nice Kamaboko' that came from a completely different place from normal Kamaboko. It is plump and very satisfying.
'Pig Hachimanmaki'. Sliced burdock is wrapped in pork, baked once to confine the umami, then cooked softly with a spicy taste. The taste of meat and burdock flavor spreads in the mouth with a tightly packed feeling. In other words, the characteristic of Oisix's New Year seems to be 'it's packed with michiri'.
'Nishin Kombu Maki'.
The 'herring' inside is amazing, 'I see, if you use proper' herring ', the impression will change too ...' Until now, I thought that the kelp roll was also 'unpleasant in the mouth and became uncomfortable ...', but it was cut off and refreshed, but it had the taste of kelp and I had eaten kelp so far What was the volume? That shock.
'Numiko Mimi-zuke'. It is pickled twice in a Japanese-style soup with bonito. The taste is very light. In other words, a child with a straightforward number who comes to compete with the taste and texture of the 'number child' itself. If Coco is not good, all of the New Year will collapse, so you can see that you are quite careful.
'Hamashio shrimp'.
I was thinking, 'Is it just a boiled shrimp?' It is juicy and the shells are crispy. This is also a taste of 'go straight and blow off'.
The last is 'Datemaki'. Fluffy, but Michiru. Good taste. It gives a strong impression that I came to the sushi tightly until the end.
The price is 22,680 yen including tax and shipping fee, and although it is expensive at first glance, it is much more luxurious and delicious than other 30,000 yen class tax-included sesame, and it is very unique, 'This will certainly increase repeaters,' was a high-level conviction that was convinced. Especially, `` normally delicious even at normal temperature '' is a special point, there is a sense of satisfaction as if you ate even at the full course of some restaurant, a mysterious satiety that there is considerable volume for the appearance. Excellent in terms of cost performance. I have no choice but to say, 'Oisix must be.'
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