In the Hamamatsu/Lake Hamana area, there are many people who share their enthusiasm through a variety of experiences. Is this a challenge that comes from a “Yaramaika spirit”?
Today, Sea Lake HAMANA Jenne and her friends came to the butcher shop “Tonkii” in Hosoe, Chuo Ward, Hamamatsu City. Just from the name, it seems like you can eat delicious meat.
This time, we started with a sausage making experience. After putting on an apron and getting ready to cook, the president first explained about Tonkii’s meat. The president enthusiastically tells us about the meat, what kind of feed is given to the pigs, and what kind of meat is produced from it. The idea behind this experience was that he wanted to share with the people who eat the food things that only those close to him knew about. Jenne and the others listened to his enthusiasm with serious eyes.
After listening to a story about Tonkii’s meat, we immediately began the experience while looking at the president’s example. The meat is mixed with ingredients such as spices, and then stuffed into a special machine. When I looked at the president’s example, it seemed very easy.
However, when you experience it, it is so difficult. The meat is stuffed into a special machine, and the thin intestines are filled with not too much meat, but not too little, and are filled with air. Although Jenne and her friends had a hard time, they adjusted the amount of pressure they used to stuff the intestines, and in the end, each of them finished it in the size and shape they wanted.
I wonder what it will taste like. I was looking forward to having it boiled and eating it, but it was just around lunch time. While you are boiling it, have a buffet at the restaurant!
They are also very particular about their buffet, and they don’t just offer a lot of meat dishes, but also desserts, vegetables, curry, soups, etc. made with local ingredients and foods.
As they ate their vegetables and dessert, Jenne and her friends commented, “Isn’t the plate a bit brownish?” “Every dish looks delicious!” as they enjoyed the lunch buffet.
During the buffet, I got to sample some of the sausages I had made. The taste was authentic sausage with a hint of spice. After lunch, I pack the finished sausages into Tupperware. Jenne and her friends looked very happy, probably looking forward to eating it at home. It seems that the president’s enthusiasm was conveyed through the experience.
A sausage making experience that everyone from adults to children can enjoy. Please come and experience it with an empty stomach.
A feast of aged sake and French cuisine. Taste a new project that overturns the common sense of Shizuoka local sake!
In Tenryu Ward, Hamamatsu City, there is a 100% natural wine cellar made from a reused unfinished railway tunnel. The entrance to the cellar that suddenly appears in the midst of the great nature of Tenryu has a mystical atmosphere that makes you feel like you have wandered into the world of a story. “Hamamatsu Wine Cellar” is a place only known among wine lovers. .
I heard that a new initiative was being taken at this facility, and on that day I visited it with freelance announcer Minori Konuma, Umi no Lake HAMANA Jenne, Ogawa Ayano, and Okubo Yuna.
Enjoy sweet and delicious persimmon picking in Oidaira, Hamamatsu
This time, I went to Adachi Kakien, a sunny village in Hamakita Ward, Hamamatsu City, to experience persimmon picking, which starts in November.
Oidaira, Hamakita Ward, Hamamatsu City, is one of the leading persimmon producing areas in Japan, and the road to our arrival was covered in orange persimmons, which was very beautiful.
Hamamatsu City has some of the highest sunshine hours in the country, and is said to have very good conditions for growing delicious persimmons.
This was Jenne’s first experience picking persimmons, as the only places in the city that allow persimmon picking are Adachi Kakien and Hamamatsu Fruit Park.
Anti-aging without waiting for spring with pure white onions from Shinohara, which is the earliest harvested in Japan!
Blood thinning, fatigue recovery, constipation relief, and anti-aging. All of these are health words that you may be interested in.
There’s something about this health word that really hits home. Onions are a classic vegetable that everyone knows. You can boil it, stir-fry it, or have it in Japanese, Western, or Chinese style! It is a versatile ingredient.
I think many people are aware of the high nutritional value of onions, which have been featured frequently on health programs in recent years, but did you know that onions are sensitive to heat and water? It is said that eating raw is the best way to absorb nutrients more effectively. However, regular onions have a uniquely strong spiciness and are difficult to eat raw.
Therefore, I would like to recommend pure white onions from Shinohara, Chuo-ku, Hamamatsu City, which are less spicy. They are the earliest onions in Japan to be shipped early in the new year, and are delicious and can be eaten raw.
Harvested white onions from Shinohara with pure white skin.
Speaking of onions that can be eaten raw, “new onions” are in season from spring to early summer (March to May). Shinohara-grown white onions are faster than that. It will be available from January, right after the New Year. The Shinohara district is located in the south of Hamamatsu City, close to the sea. The region has been a thriving producer of onions since the Meiji era, with a warm climate suitable for growing onions, sandy soil with good drainage, and a high groundwater level.
However, rather than the typical brown onions with dry skins, the onions produced here are harvested with green leaves and are shipped immediately. It is shipped under names such as “salad onion,” “white onion,” and “white onion.”