Vinegared rice shop Okada's thorough introduction!

***  Click here for the standard way to eat habanori  ***

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Such a small and thin habanori

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It has become so great and large.

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Eukary creature
Deer Foletiquez
SAR Super Group
Stramenopile
Ineemed plant
Brown algae
Kayamonori
Kayamonori family
Sayoyohabanori genus
Habanori

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Although it is a seaweed that is often found in the coastal tide band facing the ocean, almost all over Japan
Immediately after seeing, "Havanori! I guess there are few people who can understand.
It used to be an owlonori genus!
I don't know, right? The type of seaweed industry is subdivided every moment
Looking at the previous materials, there are many things different from the present.

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It depends on the region,
In the fall, a leaf -shaped body rises from a plate -like body, and it grows to a large harvest size from winter to spring.
Red -brown to reddish brown with green, 15-25cm long, about 1.5 to 5cm wide.
It becomes a spatula -shaped seaweed.
The harvest time is from December to February.


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The algae body is a leafy leaf -shaped bamboo leaf -shaped, and several are extended from the base.

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In the spring, most individuals mature, released the migratory, turned into a board -like body, and cross the summer.
And in the fall, a leaf -shaped body comes out of the board.
There is also a asexual sub -cycle that releases a neutral player, but I will omit it because it is complicated.
Eventually, it is a freshman's seaweed who is washed away by the ocean and ends his life.

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It grows on a violent reef with a wave, and flourish as a winter community on the reefs of the tide.

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Collect from winter to spring, chop it in about 2 cm and line up in the child in the cage.
The dried thing in the sun is a food called "Haba" or "Hanba".

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In several regions mainly in Chiba, Mie and Tokushima prefectures
There is a culture of roasting and eating dry things like a board.

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It is especially useful in Chiba Prefecture as a lucky charm of "width" and "width".

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His wife's father is from Isumi City in Chiba Prefecture, so
When I ate this habanori, I enjoyed the taste and aroma with an indescribable expression.
It's the same as I ate a lot in the past.

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Especially in Sanbu -gun in eastern Chiba Prefecture, it is an indispensable ingredient for New Year's zoni.
Boil the broth made during the dawn, season it with soy sauce, add grilled rice and make zoni.
There is a culture of eating it with plenty of crushed habanori, which is baked and rubbed.
I often mix not only habanori but also bonito shaving.
In recent years, Havanori is expensive, so sometimes it mixes a kind of blue seaweed.
In addition, some people eat a little soy sauce and eat rice balls or rice cakes.

Not only in Chiba Prefecture, but also in other areas, it is served as a lucky charm for New Year's.
By the way, for anglers, it is useful as a feed for budai fishing.

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The flavor is that feeling when you first sniffed the rudder wakame.
It looks like an old Asakusanori, Sri Lanka tea age, kelp, dried plums, etc. are added to the beach. Because there is a unique bitterness and gumi, it seems that the likes and dislikes are divided, but that is fine.

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Originally, the seaside villages collected during the spring tide of winter to spring.
It seems that it was produced and consumed for private use as a substitute for Asakusanori.
Homemade -made ones were bumpy, gaps, and were considered to be a rural food, but now it is an era where the simplicity is natural and good.
Because the production volume is small, most of the local consumption, and the distribution is small except for the time of collection.
One large -scale seaweed is distributed as a high -quality ingredient of several hundred to thousands or more.

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In Yugawara -cho and Manazuru -cho, especially in western Kanagawa prefecture,
During the cold season around February, it is sold at stores in the town and event venues.
After all it is an expensive ingredient, but it is a valuable product, so it is right.
After grilling mainly with heat and turning it into green, rub it on rice and crush it finely.
It is also used with bonito and soy sauce, and is used for miso soup ingredients.

Even in Owase City, Mie Prefecture
It is standard to crush the grilled grilled grilled in white rice and eat soy sauce.

Anyway, as a seaweed, the cultural sphere is very narrow.
I think the potential of this seaweed is a variety that should be tried and expanded.
Because it is different from easy -to -understand and delicious seaweed,
If you have a higher cooking experience and taste age
I don't think it's easy to do a habanori.

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Basically, dry habanori is eaten after baking.

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[Grilled habanori]

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* It is a guide to change to a bright green color for about 20 seconds with a 200 degree toaster.
OK even if you fry in a frying pan.

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The baked habanori can be easily crisp with your fingertips.

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[Comparison photo of dried habanori and grilled habanori]

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The left is dry habanori
The right is baked

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The color, fragrance and texture change.

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This is a close -related species
Habamodoki Eye Kayamonori family owlonori genus Seiyouha Banori(Petalonia Fascia)
The body is slender and thin.
It occurs on the reef under the tide band.
This may be sold as "Havanori".
It is difficult to distinguish, but if you look at the cross section of the body with a microscope, you can distinguish it because there is a yarn cells in the spy.
Other
Wikyomo eyes
Haba Modoki family
There is also a similar seaweed called Habamodoki.

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[Baked hamba nori ozoni]

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The fragrance unique to Habanori is a crispy texture to make it a toro.

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Six kinds of seaweed and eat steamed oyster butter

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[Habanori, butter and steamed oysters]

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The scent peculiar to Habanori goes well with the oyster butter.
The synergistic effect of the umami is firmly entangled.

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[Okonomiyaki of seaweed and oysters]
Dry streak Ao Nori
Baked
Atsuba Osa

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There is a world of delicious seaweed because we eat together.

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There is a genre called blended seaweed that has been made by blending seaweed and seaweed since ancient times.
It's called Suji Ao Nori and Habanori
By mixing two precious and different distinctive nori that you know
The nasal cavity and taste are created.

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That's not all.
Oysters, which you know, oysters, which are umami.

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And on the dough, it is bitter and painful
By mainly using Atsuba Aosa
The taste of each ingredient can stand out.

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Arrange oysters in a thin frying pan.
Azuba Aosa and cabbage flush the main okonomiyaki dough.

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If the oysters are firmly grilled, turn them over

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Completed by serving plenty of baked gravitory and dried streaks.
Did you notice?
No seasoning or spices.
Each seaweed plays its own role
It balances.

ー ー ー
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Oyster
It's delicious even if you eat it as it is,
Eating with seaweed will make it better.

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Recommended for [oysters x seaweed]

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for example,
Just grilled oysters
Let it on a fluffy seaweed bed
Just wrap it in and eat
Awesome yummy club.

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Habanori is expensive
It is overwhelmingly delicious to eat more than to eat.

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The streaks are delicious even if you eat a little or eat a little.

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[Baked chicken salt ramen]

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I would like you to use a special ramen shop to make one dish.

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The texture after soaking in the juice is unique
It is also attractive to get involved with noodles.

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[Baked is a grilled babi and chirimen rice]
If you want to eat it with rice with the baked baked.
Kamaage Shirasu should be delicious, but crepe goes better.

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What is it?
That's why food is interesting.

 

 

Daisuke Okada
Born in 1979 Sushi writers / sushi craftsmen
At the age of 18, he trained to the food world, trained in sushi and became an independent sushi craftsman at the age of 24.
In 2008, in Chuo -ku, Tokyo, one pair of sushi restaurants a day "Vinegared rice shop(Meishiya) opened.
It is a hot topic among foods.
After that, he moved to Asakusa Bridge and Edogawa Bridge in Bunkyo -ku in 2016.
The model of the French sushi manga "L'ART DU SUSHI"
At the New National Art Center, the curation of vessels and food, etc.
He spreads the possibility of a sushi chef every day.
In his book, "Welcome to Oshiya!(Issued: Iwasaki Shoten) "Seasonal house sushi(Published: PHP Research Institute)

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