2016.2.15
Gift Hyogo

Writer Baton: Hyogo -> Hiroshima Edition. Natural Seasonings from Awaji Island.

‘Writer baton’ is a project whereby photo-writers from each of the 7 prefectures that surround the Seto Inland Sea send each other their particular prefecture’s specialties.
This time a parcel from Mr. Hineno in Hyogo was delivered to the door of Ms. Suganami in Hiroshima prefecture.

 

 

I open the parcel right away, and am delighted to find 3 products in refined packaging!!

 

1. Datsusara Factory‘s Onokoro shizuku salt
2. Awaji Island Nanohana rapeseed oil
3. Yamada-ya‘s sake lees ganache

 

 

The rapeseed oil has a lovely golden color. I wonder if it has any of the flowers’ aroma. I have a little taste, and as I do, a fresh, juicy fragrance fills my mouth. I can almost see the golden yellow rape blossom fields that decorate the beautiful Awaji Island scenery with color.

 

As it’s 100% natural oil, just dipping some bread in it sounds delicious!

 

 

This time I decided to make horse mackerel carpaccio together with the Onokoro shizuku salt, which is made using seawater from the Harima offing.

This salt melts away the moment you put it in your mouth. It has a not too salty, mild flavor – just the right level of saltiness.
The salt is made by boiling down seawater in a firewood heated hagama iron pot. It is then crystallized and matured in a cedar barrel.
With the salt helping bring out the flavors in delicious harmony, the freshness of the rapeseed oil and the umami of the horse mackerel melt together beautifully.

 

 

As rapeseed oil has a flavor even fresher than olive oil, it doesn’t feel too greasy even with fatty fish like horse mackerel.
And so, with a cup of sake in my other hand, I finish the dish.

 

 

Next is a retro yet modern style package that immediately awakened my curiosity at first glance… what is this??
Believe it or not, it’s jam, which is made by mixing junmai daiginjo sake lees from Sennenichi Shuzou, an Awaji Island brewery, with organic cocoa, and organic soymilk! As I open the lid, a slight sake fragrance comes out! Just can’t get enough of it.
I spread it on some bread. It’s has a superb, not too sweet, mature flavor. Even if you don’t like sweets, you might like this jam.
All the products are made from natural ingredients, taste great, and are good for the body. Thank you for the treats, Mr. Hineno, I got to enjoy the blessings of Awaji Island’s nature!
Next it’s my turn to pass the baton to Ms. Kawai in Kagawa!

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Datsusara Factory’s Onokoro Shizuku salt
http://hamashizuku.com/ (Japanese)

 

Awaji Island Nanohana rapeseed oil
http://www.kiiro-i-table.com/shop/MI003.php?iid=4 (Japanese)

 

Yamada-ya’s Sake Lee Ganache

http://awaji-yamadaya.com/contents/list/list1212.html (Japanese)
Setouchi Finder Photo-writers: Makoto Esaki & Yoko Suganami (Rainbow Sake Co., Ltd.)

 

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Rainbow Sake

Rainbow Sake

Yoko Suganami Rainbow Sake, Inc. After an extended stay in Hawaii, in 2011, I returned to my hometown of Kure, Hiroshima. Having worked at advertising companies in both Japan and Hawaii, I founded Rainbow Sake - a PR company with the goal of spreading Sake abroad. I hope that sake will ""bring the people of the world together"" and that I can be a part of that. I often travel abroad, and mostly to Hawaii and Singapore. Every time I come back home, I rediscover the beauty of my hometown and the happiness the easygoing, calm, fresh and simple sea and mountains of Setouchi bring.

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