#17:ママチャリで東京から宮崎へ。1,400kmを走破した大学3年生の夏と、黄金の揚げ出し豆腐

4月最終日、ふとしたきっかけで久しぶりに自転車に乗り、思い出したのは20年以上前の夏の記憶。大学3年生の夏休み、友人たちと3人で東京から宮崎まで、14日間かけて「ママチャリ帰省」した冒険譚をお話しします。1日100kmを漕ぎ続け、野宿や漫画喫茶を渡り歩きながらフィジカルに感じた「日本の広さ」と「山の空気」。後半は、お出汁シリーズ第5弾。家庭でも簡単にできる「黄金比の八方だし」を使った、絶品揚げ出し豆腐のレシピをご紹介します。#17: Youth, Grit, and the Perfect Dashi RecipeHi, I’m Yoshifumi. On this last day of April, I'm reflecting on a wild adventure from my junior year of university: cycling 1,400km from Tokyo to my hometown in Miyazaki on a simple "Mamachari" (city bike).The 14-Day Journey: Along with two friends, I biked about 100km a day for two weeks. We relied on paper maps and slept outdoors or in internet cafes. It was a profound experience that taught me the true scale of Japan and the refreshing shift in air temperature when entering the mountains.The Power of Cycling: Cycling offers a unique sense of freedom and a physical challenge that stays with you. Now that marathon season is over, I'm ready to get back on my bike!Today's Dashi Recipe: I also share my recipe for Agedashi Tofu (Deep-fried tofu in broth).The Golden Ratio: Use a "Happo Dashi" (8 parts dashi stock, 1 part mirin, 1 part light soy sauce).It's a simple, affordable, and nutritious dish that my kids love.