The Life of Schmitt 289

On the 17th of every month, "Salt Reduction Day," we visit each district community center to measure the salt content of food brought by local residents. The shop owner Chie Yarimizu said, We are very particular about using all natural ‘dashi’. The flavor of ‘dashi’ must be adjusted as natural ingredients vary from one to another. Sense of taste may be affected by one’s condition; thus, using ATAGO’s concentration meter (PAL™-05S) is beneficial.
When there is a heat and cold difference, and fog is generated, and the fruit by the best is cultivated in a low area of the humidity, it is said that delicious soba is completed. Totenkaku is using the PAL™ to monitor their ground meat soup. The ground meat soup is the soup base, ‘Totenkakuno aji’ which means Totenkaku’s flavor and is used for various dishes. For this reason, the soup base flavor should not fluctuate day to day depending on which store it was made. When we rely on our senses, the flavor can be affected by one’s physical condition, or personal differences.



In the past, pretty much any household could afford to head out to their local fish market and pick up some dolphin meat, to grace their table in a miso soup alongside burdock root, konjac carrots, and other ingredients. Because deterioration begins at the moment when added water as for the soba, it is necessary to always make soba rhythmically skillfully; more and more. The reason why our store is particular about complete self flour milling is because the freshness and a fluid volume of the buckwheat flour have a big influence on the quality of finish of the soba.
Kodaka, a 35-year master chef, says that the most important part of making soba is to knead the buckwheat dough thoroughly in a wooden bowl and roll it out to an even thickness. Matsuya’s strong sauce, which Kodaka calls shiru, is made with dark soy sauce and dried bonito flakes, as is typical of the Edo-style soba. He has preserved the traditional taste of soba, carefully considering the balance between the soba and the dipping sauce. The buckwheat flour changes with the seasons, but Kodaka proudly claims that Hitachi akisoba buckwheat, produced in Ibaraki Prefecture, is his restaurant’s signature flavor. Its punchy and intense flavor pairs perfectly with Matsuya’s dipping sauce.

After seeing the cherry blossoms at Odawara Castle, how about a soba lunch at Hashimoto? We recommend the set menu where you can enjoy various kinds of soba, but the set with the big sakura shrimp kakiage is the most popular, but there are various sets and you get lost! In this menu Unagi is grilled with sweet source in a long time and a recipe of the source is house special at each Unagi restaurant. Each Unagi chef shows his well-trained technique to control time and temperature of grill.
I had “Spag-Katsu”, a local dish of Kushiro, at “Restaurant Izumiya” in Suehiro-cho, downtown Kushiro. Spaghetti is a pork cutlet topped with spaghetti in meat sauce. It is served on a black teppan plate and is brought to the table with a sizzling sound. The restaurant that originated the spaghetti is “Restaurant Izumiya”.
”Tsukiji-Maguroya-Teio-Don” is the emperor of tuna donburi with an unbelievable amount of fish on top. Various choices for set menus and a-la-carte that is only available in a direct marked of a fish store can be enjoyed. Enjoy soba noodles in a calm atmosphere with a jazz background music. Nihachi-soba (soba noodles prepared with 20% of udon powder). Musashino-Udon used in here is sent by the owner’s parents and makes you addicted to its thickness and chewy textu