Monday, April 13, 2020

少し前になりますが、京田辺市からご来店くださったTさんからお土産に山城産の大豆を使った「一休納豆」をいただきました。納豆といえばあのネバネバのものしか思い浮かばなかったのですが、一見、ぬれ甘納豆か干しぶどうにも見えるこの一休納豆。その名の通り、室町時代に一休禅師が伝えたとのことで京田辺の名物になっているそうです。自家製で裏を見ると製造者は加藤雅美さんとあります。カビが生えないギリギリのところまで塩分を抑えているそうですが、Tさんが何度もおっしゃったように味はかなりショッパイです。でもお茶漬けでいただいたら大豆の食感がよく醤油のお出しが美味しかったです。今朝はいつもの蒸し野菜のトッピングにしてみました。これもイケますが大豆の食感を味わうなら単独のお茶漬けに軍杯が上がるかな。写真左上の果物にかかっているのは東京の友人Eさん伝授の米糀と豆乳で作った自家製ヨーグルト。我が家にお泊りくださるお客様にもこんな朝ごはんをお出ししています。A while ago, I received "Ikkyu-natto" which were used soybeans produced in Yamashiro in Kyoto from Mr. T who came to the cafe from Kyotanabe city. When I hear "Natto " I always imagine the ones which are very sticky fermented soybeans but these are very different and look like raisins or Japanese sweet "Nure Ama-natto (wet sugared red beans)". Ikkyu-natto was made by zen master, Ikkyu in Muromachi period (1333-1573) and Kyotanabe city is famous for it now. Mr. T gave me homemade Ikkyu-natto and there was a name Masami Kato as a manufacturer on the label on the back side of the container. According to web info, the producer reduced salt to limit the growth of mold. When I tasted it, it was very salty as Mr. T warned me so, but they were good to eat in Ochazuke (boiled rice with hot water). I was able to enjoy the texture of the soybean and the soup. This morning, I put some of them on top of steamed vegetables, which is my daily morning dish. The white food with fruits on top in the photo is homemade yogurt which I made with malted rice and soy milk, following my friend E's instruction. I offer these for breakfast, too, to my guests who stay over at my house.