EP. 643『＠水戸、其ノ二 - 鮑のあとのローズポーク』

水戸の住宅街にあるレストラン・オオツでは、旬の山海の食材を生かした料理が提供されています。シェフは独学で料理を学び、素材本来の味を引き出すため、バターやクリームをできるだけ使わない調理を心がけています。カニやエビが苦手な私にはアワビのソテーが出され、アワビだけのだしと薄い塩味で仕上げられています。続いて提供されるローズポークは茨城県のブランド豚で、生後4か月から6か月頃まで大麦を15％配合した専用飼料で育てられています。脂の口どけが良く、アワビとの組み合わせも特徴です。また、アワビという漢字は中国では塩漬けの魚を意味しましたが、日本では岩と殻の間に包まれて育つ貝を指すようになったとされています。店ではシェフの息子が県内各地を巡って食材を探しており、茨城の豊かな食材の魅力も感じることができます。

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This episode was published on June 30, 2026.

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