出会いに感謝な日.....❗️

台湾からの旅行者の若い女性
二人ご来店～☆

ほんまにふらっと入って来たと
言ってたけど、
よく入って来てくれはりました❗️w

現在のれだんは、電気、看板
何も無くなってほんまに何の
お店？お店あることすら分からない状態なのに凄いね～☆

お隣のお客様ともフレンドリーに仲良く楽しい晩餐になりました^o^

ほんまに癒される楽しい営業でした❗️

お店、料理、お酒、人とのつながり.....だからサービス業は、やめられませんね.....w

実際は、しんどいことの方が多いですが.....w

さぁ～明日の仕込み頑張りましょう～～～

第一次的大阪旅行 快樂的做很多^o^
一路平安～☆

再見吧～～～

The day which is thanks in an encounter..❗️ The traveler's young female from Taiwan Two people come to the store-,☆. That I came into HON MA without any definite purpose. It was being talked about. ️ w which often came in and was spread❗ Present RE DAN is an electric light and a sign. Everything disappears, and, in HON MA, the one of what? Store? It's wonderful though it's in the state I don't know even that there is a store,☆ I don't have The ^o^ which became the dinner which is on good terms with next door neighbor's customer friendly, too and is funny ❗ Which was the fun business healed by HON MA,️. The connection with the store, the dish, the liquor and the person.. so a service industry is resigned from precocious .....w Actually, there are a lot of ones of being tired. .w Well,-tomorrow will prepare and exert itself-,-,-

本日はタイバンコクから.....
マダムご来店～❗️

何か最近海外からのお客様多いなぁ～？
あと、高知県西南端宿毛から
みなちゃん再訪してくれました❗️

本日は、何故か忙しくさせて頂きました^o^
ほんまに有難い❗️

一時帰国のタイバンコク在住のマダムご来店して頂きました。

タイバンコク良いなぁ～

自分は、21.2歳の頃？初めて海外旅行行ったのが、
タイバンコクで
料理はじめたばかりで、
何もわからない時に、
当時世界有数のホテルオリエンタルホテルのフレンチ【ノルマンディー】と言うお店に、訳も分からず行ったことが懐かしい～
何食べたか全然記憶に無い......
とにかく豪華で、川が見えて綺麗やった......

ほんまにわざわざれだんに、
足を運んで頂けるなんて
やる気と、活力頂きます～

あと、高知県のみなちゃんは。

大阪城ホール槙原敬之さんライブ帰りにまたまたご来店して頂きました～

ほんまに待ってまでれだんに、来て頂いて嬉しい限りで❗️
あざ～す^o^
母親と妹さんとご来店して頂きました^o^

家族仲良くライブ行くって
見ていてすっごく素直に良いなぁ～❗️
癒される光景デスね～

高知県のお母さん最高～

暖かいし、おもろい～

れだんの料理が、
高知県の郷土料理
皿鉢料理（さわちりょうり）
みたい出そう～？

調べたら

皿鉢料理（さわちりょうり）とは高知県の郷土料理である。また近年では、大ぶりの皿に刺身などを盛り合わせた宴席料理を指して「皿鉢料理」と言う場合もある。

山海に囲まれた南国土佐が育んだ名物『皿鉢(さわち)料理』は料理の芸術とも称されます。
中味は刺身、鰹のタタキ、寿司、組み物（揚物、煮物、酢物などを盛り合わせたもの）が一般的で、
土佐では生物（なまもの）、寿司、組み物の3種類が基本

それらの器が皿鉢と総称され始めたのは江戸時代だと考えられている。

高知県では、

婚礼や葬式、法事や神祭のほかにも出生の名付けの祝いや節句、新築祝いや六一（ろくいち）と言われる還暦の祝いなど、宴を催すと言えば皿鉢料理であり、何十枚と用意する大きな宴もあった事から、出された皿鉢の枚数を示す事で宴会の規模が解るとも言われていた。

なるほどなるほど.....

れだん店主は、
日々のお客様との会話が、
勉強ですな～～

江戸時代..........？

Today is from Thailand Bangkok. Madam coming-,❗,️. Are there a lot of customers from foreign countries any these days-? From Kochi-ken southwest end Sukumo. ❗ MINA visited again,️. The ^o^ which was busy for some reason today and did ️ Thankful in HON MA❗ Madam coming of red snapper Bangkok residence of temporary return. I'd like Thailand Bangkok-. When is one 21.2 years old? That overseas travel was performed for the first time. In Thailand Bangkok. A dish has been just begun. When nothing is understood. I'm homesick for also not understanding and going at the store the world calls an eminent French restaurant in hotel Oriental Hotel [Normandy] then-. How many meals are artless has no memory entirely. Anyway it was luxurious and a river was seen and beautifulness was done. In HON MA, intentionally, in RE DAN. That you can go. I'll have a mind to do and energy-. Only the back and Kochi-ken, NA? Osaka-jo hole Makihara Hiroshi had come to the live way back again-. As far as I'm happy because I have come to RE DAN,❗ even because I depend on HON MA,️. A bruise-, make, ^o^ The ^o^ to which you came with a mother and your younger sister Live broadcasting often goes on the family relationship. It's being seen, and it's good very obediently-,❗,️. It's a healed scenic death-, isn't it? The mother best in Kochi-ken- It's warm and fascinating-. A dish of RE DAN. Local food from Kochi-ken Sawachi Dish (SAWACHIRYOURI) I'd like to see, the-? I'll take out If it's checked. Sawachi Dish (SAWACHIRYOURI) is local food from Kochi-ken. I point at the banquet hall dish which heaped sashimi on a large dish and sometimes call it "Sawachi Dish" in recent years. The specialty circled Tosa of a southern country brought up in sea and mountains "bowl (SAWACHI) dish" is also called the artistry of the dish. Sashimi, bonito mince, sushi and a paired thing (the one on which deep fried food, cooked vegetables and vinegared food were heaped) are general for the contents. 3 kinds which are perishables (uncooked food), sushi and a paired thing at Tosa are a basis. It's thought that it's the Edo Period that those containers have begun to be generically called a bowl. In Kochi-ken When saying that a party such as a celebration of born call in addition to a bridal, a funeral, a Buddhist memorial service and a Shinto festival and a celebration in the sixtieth birthday called a seasonal festival, a building celebration and six one (ROKUICHI) was held, it was said that they knew the scale of the banquet by the thing which is Sawachi Dish and indicates the number of the bowl which was taken out of tens of and the case that a prepared big feast also matched. I see, I see. It's RE, oh, a store owner? Conversation with a daily customer. It's study-,-

今日は、ほんまに寒い.....大阪

冬の新しい料理もぼちぼち考えていかないとね～

れだん名物❓w
鯖の燻製も
鯖もだいぶ脂のノリも良くなってきておりますので、
燻製が、いいアクセントになります～

燻製する時間も魚の大きさ、
状態、用途によって秒単位で変化させて、
その時、一番の状態に仕上がる方法で.....やっております～
でもまだまだ良くなるはず.....
日々同じ仕事でも進化させていかないとね～

れだん店内寒いからと言ってドア締め切って燻製したら
酸欠、煙で、えらい目に合いました❓w

火が入っていない生〆鯖燻製～☆

皆様味わって頂きたい～☆w

蕪菜も上手く利用していきます～☆

日本の歴史、古典、伝統的な料理、料理法からヒントに新しい料理考えております～

季節感も大切にねぇ～

皆様お楽しみに^o^

It's cold in HON MA today.. Osaka I also have to be considering a winter new dish soon-. It's RE, oh, specialty❓ w Smoked of the mackerel. Because mackerel and the laver which is fat a lot are becoming good. Smoked will be the good accent-. Bigness by which smoked time is also fish After it's changed by the second unit by the state and the use. By the way which completes in the state which is most then.. it's open- So that but it may still become good. Even the same work has to be making them evolve every day-, doesn't it? It's RE, oh, if a door is closed, and it's smoked even though the inside of store is cold. Oxygen shortage and❓ w which matches a smokiness RAI eye Could you taste everybody-,☆ w ☆ Turnip rape will also use well- A new dish is considered in a hint from Japanese history, a classic, traditional cooking and a style of cooking-. There are also no senses of the season importantly. For everybody to enjoy himself, ^o^

突然夜営業中～

八百屋さんがご来店.....w⁇

イヤイヤ常連さん奈良県Nさんが、
朝取り野菜届けてくれました❗️

あざ～すッス❗️

ほんまに生き生きパワー感じる野菜たちやわ～‼︎

れだんは、ほんまに、色んなお客様に支えられいるわ～幸せ～^o^

ほんまに嬉しい

仕込みして、

明日も頑張りましょう～～～

We're open in the evening suddenly-. Eight hundred seller comes to the store. .w⁇ Mr. year year regular customer Nara-ken N. ️ Which took it and delivered vegetables in the morning❗ A bruise-, make, SSU❗,️. The vegetables which feel power vividly in HON MA are fragile-,‼,︎. RE DAN is supported by various customers and is in HON MA-, happy-^o^ I'm happy in HON MA. After I prepare. I'll also exert myself tomorrow-,-,-

本日第二弾～

イタリア
フィレンツェからお客様～

一時帰国で、Yさんのご紹介？
で、わざわざれだんに、食事に
来てくれはりました❗️

嬉しいなぁ～～☆

れだんを、通じて人と人のつながりもっと広げていけるように
まだまだ頑張らねば。

ほんまに皆様有難うございます^o^

マダム三人～～

皆様何と大阪芸術大学卒業だそう～☆

自分の地元近くや～

何か親近感沸きますね～❗️

皆様アーティストさんやね～

羨ましいですね^o^

色んな場所かられだんに、
ご来店頂けるなんて嬉しい限りです～

明日も頑張りましょう～～～w

The second version of today- Italy From Florence, customer- The introduction which is temporary return and Mr. Y? It's so and is in a meal intentionally in RE DAN. ️ Which came and was spread❗ I'm happy-,-,☆. RE DAN, it leads, and we're a person and a person, it connects, you're able to be opening I still have to exert myself. Thank you very much for your everybody in HON MA, ^o^ Three people-,- Surprisingly, it's said that everybody is Osaka University of Arts graduation-,☆. The localness neighborhood and-. Some intimacy is excited,️ I don't have❗ Everyone, Mr. artist and, I don't have that. It's enviable, ^o^

本日も色んな場所から、わざわざれだんに、足を運んで頂きました❗️

ありがたい限りです☆

まずは、地元千早赤阪村から
日本棚田百選
下赤坂の棚田米の会長
千福会長夫妻ご来店～～☆

ほんまに楽しかったッス❗️

お土産に、今年の新米棚田米頂きました❗️

有難うございます☆

来年は、棚田ライトアップイベントで、屋台やらせてもらえるかも.....w

どうなるかは不明～❓

でも楽しみ楽しみ～

色んな事やってみたい今日この頃～～～

️ Today also had go to RE DAN intentionally from various places❗ It's as far as I'm thankful,☆. From localness Chihaya-akasaka-mura. Japanese Tanada hundred pieces Chairperson in Tanada America in Shimoakasaka Senpuku chairperson coming-,-,☆. SSU❗ fun in HON MA,️. ️ From which I received this year's newcomer Tanada rice for a gift❗ Thank you very much☆. You may be able to make a street stall do by Tanada light up event next year. .w It's unclear what happens-,❓. But the pleasant pleasure- Today's these days which would like to try various things-,-,-

流行りの日本酒も良いけど

寒くなってきた季節.....

芋焼酎お湯割りも自分は、大好きです☆

お料理、日本料理には、
やっぱり日本酒と合わすのが、
ベスト？

でも味わい深い芋焼酎でしっぽりと.....

ええ感じ～～～☆

流行りに流されることなく、
シチュエーションや、気分で、
色んなお酒楽しんで頂ければ.....

そんな感じで、

地元、屋久島でしか流通しない
地元酒シリーズ～～

れだんオープンの時から使わせて頂いている

備前焼き作家
内田和彦さんの作品でどうぞ～

形、色合い、薄さ、
全てが、自分好み～

焼酎も頼んでねぇ～w

全て500円均一

「愛子」は「三岳」を造る三岳酒造が造るものである。この「愛子」プライベートブランドでもないが、どの酒屋さんでも店頭に並ぶことがない。この「愛子」は三岳酒造がある屋久島の愛子岳からその名前がつけられている。「愛子」が造られたいきさつは、地元酒屋の活性化になればと、1999年12月に製造を依頼されて造られたそうであるが、2001年12月に、皇太子徳仁親王と皇太子雅子夫妻の第一皇の愛子様と同じ名前であり、人気を博し本格焼酎「愛子」は評判となった。詳しくは、本格焼酎「愛子」ホームページをご覧頂きたい。

The popular sake is also good. The season it has become cold. One is also fond considering the potato shochu hot water. In a dish and Japanese food To adjust to sake as expected. Is it best? But it's tail RI for pleasant potato shochu. Yes, feeling-,-,-,☆. Without being poured into rage. By the situation and feeling. When you'd enjoy various liquor. By such feeling. I circulate only at localness and Yakushima. A local liquor series-,- It's RE, oh, I use it from open time. Bizen ware author Please have to Mr. Kazuhiko Uchida's work-. w which doesn't also order distilled spirits It's uniform completely 500 yen. The Mitake sake brewing with which "Mitake" is made makes "Aiko". It isn't also this "Aiko" private brand, but there are no cases that every liquor seller lines up a storefront. Its name is put on this "Aiko" from Aikodake in Yakushima with Mitake sake brewing. "Aiko" but when made prehistory is activation of a local brewer, you commissioned to produce in December, 1999, and it was said that it was made, but real Shochu "Aiko" was the same name as Aiko of Daiichi kou of a Crown Prince Naruhito Imperial prince and a Crown Prince Masako husband and wife in December, 2001, and won popularity and became famous. For more information, could you see a real Shochu "Aiko" home page?

昨日は、母親の古稀祝い～☆

兄弟、家族皆で、食事会～

楽しかった～

これからも、健康で、長生きしてね～^o^

The seventy years of age celebration by which yesterday is a mother-,☆. A brother, as a family, dinner- It was fun-. ^o^ which is also healthy now and doesn't live long

京都散策～

急遽、京都国立美術館から変更して、

祇園七条駅近く京都国立博物館へ～

乾山の器もあるし.....

どうもいろんな場所で、琳派400周年記念展示やっているんですね☆
予想どうり40分待ち長蛇の列

とほほ.....

いや～でも勉強になりました❗️

展示の流れも工夫されて？

楽しませていただきました！

生で見た乾山の器は、やっぱり
おしゃれやし、江戸時代で、
このセンスは、凄い～

その後、五条清水へ器探し～

またまたチェコのボヘミアングラス、黄色？鮮やかな美濃焼、
京焼きの手描きの湯呑み、
手作り手描き蒸し物用器、残り3個の茶道具の
蓋つき本来はお香立て、
チョコ
とりあえず使ってみて
気に入れば、数量購入予定デスね.....

予定していた京都日本料理ランチ.....

こんなに観光客さん溢れているので、行きたいお店は、満席入れません.....

結局、3時からやっている
日本酒のお店へ

前から行きたかった日本酒のお店
遊亀祇園店は、日曜日は、定休日

2015年5月オープンの益や酒店さんへ

日本酒90ml 450円均一

日本酒のラインナップいい感じ

新政 木桶仕込み 秋田

王禄 純米吟醸

料理も器も良かった～

いかなご釘煮、マスカルポーネチーズ、クラッカーにのせて

以外にもあういぶりがっこ入りポテサラも良かった～

完全に日本酒の酒の肴....ですがw
まぁ～また刺激頂いた
充実した休日でした.

色々、付き合ってくれた常連さんSさん有難うございます☆

.

Kyoto walk- After it's changed from Kyoto national art museum in a hurry. To Kyoto National Museum near Gion Shichijou station-. There is also capacity of Kenzan and. Somehow the Korin school is doing commemoration exhibition 400th anniversary at various places, isn't they? An expectation DOURI 40 minute wait long queue Cheek. No,-but❗ which became study,️. After is a flow of exhibition also devised? You delighted! Kenzan's container judged from draft beer, I thought so. By a fashionable coconut palm and the Edo Period. This sense is wonderful-. After that to Gojo clear water, container search- Is a Czechoslovak Bohemian glass yellow again? Vivid Mino ware. A hand-drawn teacup of Kyoto ceramic ware. The one of the tea ceremony wares of a container for homemade drawing by hand steamed foods and 3 rests Origin with a lid, perfume building. Chocolate Please try it out for now. When liking it, it's a quantity purchase schedule death, isn't it? Scheduled Kyoto Japanese food lunch. Mr. tourist is overflowing so much, so the store where I'd like to go doesn't put full house in. In the long run it's open from 3:00. To a store of sake. The store of sake I wanted to go from the front where Yuki Gion store, Sunday is a regular day off. To the profit open in May, 2015 and Mr. liquor store. 450 yen of 90 ml of sake is uniform. The feeling that the line-up of the sake is good Nii Masaki tub trained Akita King salary Pure rice special brew A dish and a container were good-. Please load sand lance nail boiling, Mascarpone cheese and a cracker down. It also fits outside, GAKKO iri POTESARA smoldered and was also good-. The relish taken with sake which is sake perfectly.. but w Oh,-you stimulated it. It was a substantial holiday. The regular customer who associated variously, thank you very much for Mr. S☆.

兄
尾形光琳('、17世紀後半から18世紀にかけて主に京都や江戸（東京）で活躍した琳派を代表する絵師)

弟
尾形乾山(京焼き陶芸家)

兄弟のコラボの作品が気になる？

自分の頭では.....w
理解出来るかは、不明ですが、
良いか悪いか？
好きか嫌いか？
見る力は、感覚だけですが、
分かると信じて.....w

400年前からの作品が？

現在でも全然、古さなど感じない自分好みなモダンな仕上がりに感じたりするのは、なぜ.....？

新しい事したい気持ちは有るけど、中々きっかけが掴めない.....

そんな時は？、歴史、昔の仕事、
現在でも通用する、生き残っている技術.....

その辺りからヒントは無いですかね❓

まぁ～知性が無い自分に理解出来るかは、不明ですが、
感覚だけでも.....w
お勉強へ......

見逃していた❗️

琳派400周年記念

京都国立美術館で開かれている

特別展覧会へ23日に行って来まーす❗️

やばかった.....

残り二日やった.....w

完全に見落としてた❗️

琳派（りんぱ）は、桃山時代後期に興り近代まで活躍した、同傾向の表現手法を用いる美術家・工芸家やその作品のことを指します。本阿弥光悦と俵屋宗達が創始、尾形光琳・乾山兄弟によって発展し、様々な芸術家の手によって江戸に定着していったと言われています。

My elder brother Ogata Korin (' the painter who represents the Korin school which played an active part at Kyoto and Edo (Tokyo) mainly from the second half in the 17th century to the 18th century) My younger brother Ogata Tsurugi-san (Kyoto ceramic ware ceramic artist) Are you interested in a work of brother's collaboration? By the head. .w It's unclear whether it can be understood. Is it bad whether you'd like? Doesn't whether you like it like? It's as Tsutomu who sees senses it. Please believe to understand. .w A work from 400 years before? Like yourself who don't feel old at all even at present, why is it to feel in the modern finish? There is feeling that I'd like to do a new thing, but a trigger can't be grasped easily. Such time? 、 history and old work. The surviving technology also in common use present. Isn't there a hint from the vicinity? Oh,-it's unclear whether mindless one can understand. Only by a sense. .w To study. ❗ Which was being overlooked,️. The Korin school 400th anniversary commemoration It's held at Kyoto national art museum. I go to a special exhibition on the 23rd, oh, with the selling point of❗,️. It was dicey. I stayed and did for two days. .w ❗ Overlooked perfectly,️. The Korin school (RIN PA) prospers in the latter period in the Momoyama period and point at the fine arts person using the expression technique of the same tendency who played an active part until the modern times, an industrial artist and the work. Honami Koetsu and Tawaraya Sotatsu father and it develops by Ogata Korin and Kenzan brother, and it's said that they were settling in Edo by the various artists.

本日ボジョレーヌーボー解禁day

最近は、話しも余り聞かない
ですが、常連さんから
頂きました❗️

残ったお客様と試飲会～❓

あざ～すッス、

味わい
難しいコメント.....

フレッシュで、軽くて
優しい味わい

参考まで.....

このワイン.....?
この方が、嬢したそう～❓
有名な方みたい.....w

ジョルジュ・デュブッフ氏とともに

ボジョレー地区のワインを世界に広めた第一人者であり、果実味豊かなワインを探求し、つくり続けてきたジョルジュ・デュブッフ氏。

曰く、「天候にも恵まれて50年のワインづくりの人生でも最高の出来！」

・・・甘く熟したブルーベリーやブラックチェリーのような香りが豊かで、芳醇な味わい。今年のジョルジュ・デュブッフ、確かにおいしい！
Today's Beaujolais May baud permission day Speaking isn't also heard so much recently. But from the regular customer. ❗ I received,️. The customer who stayed and a tasting meeting-,❓. A bruise-, make, SSU. The taste Difficult comment. After it's fresh and light. The gentle taste

Until reference. This wine? To this, jou, said-,❓. It looks like the famous one. .w With Gorges and Mr. DEYUBUFFU. Gorges and Mr. DEYUBUFFU who keep being the leader who spread wine from Beaujolais area among the world, searching for the wine abundant in fruitiness and making. Reason, "The make which is also blessed with the weather and also best by a life of 50 wine making!" ... the taste which is sweet, abundant in the fragrance like the blueberry I ripened and the black cherry and mellow. This year's Gorges and DEYUBUFFU sound good certainly!

かぶの美味しい季節～デスね！

ほっこり温まるかぶのお椀物...

シンプルにかぶの甘み、
味わって頂けます～☆

蟹身、松茸、振り酢橘
菊花の餡掛け

A good season of turnip-a death! Bowl thing of the turnip by which HOKKORI becomes warm. The sweetness which is turnip simply. ☆ You can taste- Crab body, matsutake mushroom and pretense Citrus sudachi Food dressed with a clear sticky sauce of a chrysanthemum

れだん親父農園の
菊芋100%アイスクリームの蜜豆～☆


菊芋は、皮付きのまま牛乳で
柔らかく煮て、裏ごしして
菊芋100%使用したアイスクリーム

菊芋の白玉、菊芋餡、
苺、ピオーネ、黄桃、ナタデココ
自家製沖縄の.天然黒砂糖でつくたった黒蜜かけて頂きます～

菊芋の独特な牛蒡のような風味
しっかり味わって頂けます～☆

器は、日本一の伝統工芸、とも言われる？
輪島塗りのお椀で......

菊芋の主成分は
水溶性食物繊維、イヌリン。

ノンカロリーの糖質で、分解しても
果糖にしかならず、

この果糖は血糖値をほとんど上げません。



これらのことから
「天然のインシュリン」と呼ばれ、

糖尿病予防や血糖値を下げる効果が
あることが報告されています
菊芋の主成分は
水溶性食物繊維、イヌリン。

ノンカロリーの糖質で、分解しても
果糖にしかならず、

この果糖は血糖値をほとんど上げません。



これらのことから
「天然のインシュリン」と呼ばれ、

糖尿病予防や血糖値を下げる効果が
あることが報告されています

It's RE, oh, the one from the father farm A Mitsumame dessert of sunchoke 100% ice cream-,☆. A sunchoke is for milk while being with peel. Please boil and strain it soft. The ice cream a sunchoke used 100 % Sunchoke rice-flour dumpling and sunchoke bean jam. Strawberry, PIONE, yellow peach and nata de coco The one from homemade Okinawa. You lack the enough molasses at which I thrust with natural brown sugar-. The flavor like the peculiar burdock of a sunchoke ☆ You can taste tightly- Do you also say that a container is the best of Japan traditional arts and crafts? By a bowl of Wajima Lacquerware. The main ingredient of a sunchoke? Water solubility, dietary fiber and dog phosphorus. Even if I break apart by glucide of a non calorie. It'll be only fructose. This fructose gives almost no blood sugar level. From these things. It's called "natural insulin". Diabetes prevention and the effect on which a blood sugar level is hung. It's reported to have that. The main ingredient of a sunchoke? Water solubility, dietary fiber and dog phosphorus. Even if I break apart by glucide of a non calorie. It'll be only fructose. This fructose gives almost no blood sugar level. From these things. It's called "natural insulin". Diabetes prevention and the effect on which a blood sugar level is hung. It's reported to have that.

昨日は。姫路から...❓
(近所の常連さん.....w)

から新鮮で、力強い新生姜

頂きました！

やっぱり掘り立ては、

見た目からして力強く。
素材の力感じます～～

若手農家さんから教わる.....

収穫しないとわからない

生姜にも親と子があるそうです

収穫などに関わっていないと、まずお目にかかれないのが「親生姜」ですね。

親生姜は、子株に栄養を与え続け、いわばヨボヨボになった生姜です。
繊維質もかなり含んでおりますが、辛味がものすごく強くなっています。
親生姜を利用するのに一番適しているのは「煮付け」です。
青魚の煮つけや佃煮、しぐれ煮など、コトコト煮つける料理に適しています。

また、東北や北海道では秋から越冬中に食するために「野菜の漬けもの」
を家庭で作りますが、この時に「親生姜」が利用されます。
親生姜は安価ですので。
北海道の「いずし」などにも利用されます。
春先、兵庫県近海で獲れる「いかなご」を使った「いかなごのくぎ煮」にも
親生姜が利用されます。

有難うございます☆

Yesterday. From Himeji. Farmer of the young people..❓ (The regular customer in neighborhood. ....w) The newly harvested ginger powerful by empty freshness I received! I thought so, digging building? It's done from the appearance, and it's powerful. The power of the material is felt-,- It's learned from a farmer of the young people. I don't find out that I don't harvest. It's said that there are also a parent and a child in ginger. I have to concern profit, it's "pro-ginger" that I can't meet first, isn't it? Pro-ginger keeps giving nutrition to a new share and that's it's the ginger which became tottery. Fiber is also included fairly, but a sharp taste becomes dramatically strong. It "is boiled with sauce" to suit to use pro-ginger most. Simmering of sardines and mackerels, tsukudani and late autumn shower boiling simmer, it's suitable for a simmered dish. To eat during staying over winter from autumn at the northeast and Hokkaido, "as much as pickling of vegetables" It's made with a O household, but "pro-ginger" is used at the same time. Because the pro-ginger is cheap. In Hokkaido, "I'm not here and do." it's also used for etc.. In "nail boiling of" a sand lance for which early spring and the "sand lance" which can be caught at Hyogo-ken neighboring seas were used Pro-ginger is used. Thank you very much☆.

おせち料理作戦、偵察中～

皆様色々アイデア出して美味しそうですネ^o^

某有名料亭のおせち料理

20万円税別❗️

凄いですね☆.....とほほ

れだんは、16500円ですよ❗️w

負けように頑張りましょう～～w

An osechi ryori strategy is being scouted-. Everybody takes out an idea variously, and it seems good, NE ^o^ Osechi ryori from certain famous Japanese-style restaurant 200,000 yen❗ without tax,️. It's wonderful, isn't it? A cheek RE DAN is 16500 yen❗,️ w I'll discount,--w which will exert itself

菊芋と河内鴨コラボレーション
れだん風

季節感と地元南大阪の食材

(大阪府河内長野産
親父農園菊芋トピナンプール

大阪府松原ツムラ本店河内鴨)

河内鴨ロースは、
余分な油を皮目を焼いて取り除き昆布締め熟成

菊芋は、
皮付きのまま生スライス

油で揚げて煎餅に

菊芋すり流し
隠し味に
自家製スルメ烏賊酒盗で

温泉卵の滑らかさとアボカドのコクでまとめる。
菊芋を調理法で、生や、揚げたり、蒸したり色んな味、
食感、風味を味わって頂けます。

河内鴨と菊芋を日本料理の調理法で？

だいぶ良くなってきてます～～
進化中～～☆

次は、
畑で、採ってきた菊芋の葉や、茎で、河内鴨燻製してみたいと思います☆

上手く行くんかな.....?.....w

もっと使いたいもん使ってやりたいようにやれば、色々できるでしょうけど.....w
れだんで出せる価格帯など考えて、みじかで手に入る食材で.....

Sunchoke and Kawachi duck collaboration It's RE, oh, wind Sense of the season and the ingredients from localness Minami-osaka (Father farm sunchoke topic nan pool Osaka-fu Matsubara Tsumura main store Kawachi duck made in Osaka-fu Kawachi-nagano) Kochi duck sirloin? Extra oil, lenticel is baked and taken, seaweed end maturity A sunchoke? Condition raw slice with peel It's raised with oil, and it's in rice crackers. Sunchoke stealing sink In secret ingredient. For homemade dried cuttlefish squid salted viscera of bonitos. It's gathered by smoothness of the hot spring egg and the body of the avocado. By a recipe of a sunchoke, draft beer and, it's raised, and it's steamed, and the various taste. You can taste the food texture and the flavor. Kawachi duck and sunchoke, by a recipe of Japanese food? It's becoming quite good-,- It evolves-,-,☆. Next ☆ By which Kochi sucker would like to be smoked by a leaf of an adopted sunchoke and a stem in the field Do you go well?.....w

さぁ～10月も今日で営業終了～☆

本日、急遽、
昨日のお客様ハイアットリージェンシーホテルで、一緒に働いていた現在、某有名ホテルのチーフバトラー 雄一ちゃんが、
休日なのに、
3時間だけ休みの中で、
お手伝いしてくれました❗️
ほんまに有難うごさいます☆
ほんまに色々な方々にたすけられております。
ほんまに多謝❗️

もちろん報酬はなしです
、美味しいお酒と賄いで！
ゴメンね～～☆
副業は駄目ですからね.....w


さ～て、
来月、これからが、旬の
糖尿病の方にも良い健康野菜
11月河内長野産れだん親父農園のトピナンプール菊芋と昔昔、豊臣秀吉さんも好んで食べられていた、大阪松原のツムラ本店の河内鴨とコラボレーション

西洋料理では、
定番の組み合わせですね☆

でも、
日本料理の技術、発想で、
新しい料理になる.....

ラテン大阪.❗️？
ザ大阪？w的な愛着ある地域
....地元の南大阪の食材に歴史に敬意を

詳細が後日.....

その為の器ずっと考えていた所、
なんと器屋さんにふらっと立ち寄ると偶然の出会い.....

あるだけ大人買い.....?

でも9個しかない.....

でも多分エエ感じになりそう～w⁈

岐阜県美濃焼.....

青色がはいったシックな器

青色原色は、自分の中で非常に
料理盛り付けても器の色が、強すぎて、料理がはえてこない......
苦手な器.....

これは、茶色がベースの青色の装飾

うーん上手く行くんかな？

料理は。試作試作の結果だいぶ
よくなって来てます～☆

さぁ～時間がない頑張ろ～

皆様お楽しみに～☆

　豊臣秀吉は鴨肉を好んで食べたとされ、近江の長浜から大阪に居城を移してからも、琵琶湖の鴨のおいしさを味わうために、大阪でも飼育を奨励したといわれています。

　鴨ロースや鴨なんばなどに使われる鴨肉の産地が、大阪にあることは意外と知られていない。起源は、豊臣秀吉が鴨の飼育を奨励したことにさかのぼる。江戸時代に入ると、天神祭のある土用の丑の日に「鴨のすき焼き」を食べるのが大阪では一般的だった。明治末期に鴨の飼育が産業化され、大阪は一大産地として発展。昭和４０年頃まで約２００軒の生産業者が存在し、にぎわっていた。

　その中心地は、大阪市城東区から松原市にかけて広がる湿地帯だ。当時は一帯が羽色で真っ白に染まるほどの数を飼っていたという。ここで生産された鴨は河内鴨として全国に出荷された。現在、業者は数軒に激減したが、今も昔ながらの飼育方法にこだわる店がある

　地下鉄谷町線長原駅を降りて徒歩約２５分。西名阪自動車道松原ジャンクションからもほど近い府道沿いに、河内鴨の専門店「ツムラ本店」がある。

　創業は明治２年ごろ。３代目店主が「合鴨」という言葉を命名したことでも知られる。もともとは孵化（ふか）専門だったが、公害問題などで同業者が廃業するなか、飼育、解体まで手掛けるようになった。

　「安全で新鮮なおいしい鴨肉を提供するために一貫生産にこだわっている。鴨ロースの造りは自慢の一品」と、５代目店主の津村佳彦さんは胸を張る。

　合鴨とは、真鴨を交配して家畜化した「あひる」の肉のこと。同店では上質のチェリバレー種にこだわり、飼育にも手間を惜しまない。餌は独自に配合した無農薬のものを使用。奈良に有する約７千坪の広大な飼育場で平飼いし、ストレスなく育てている。

　本店近くの飼育場の１階では、奈良から戻ってきた解体前のあひるが、ガァガァと鳴いていた。その２階には、孵化して間もないヒナが、かわいい姿で餌をついばんでいる。

　孵化から解体までの日数が長いのも同店のこだわりだ。５０～６０日が一般的だが、７５日間育てることで「肉質が適度にしまった、味に深みのあるおいしい合鴨になる」という。

　卸先は、津村さんの目が届く京阪神の約１００店舗に限定している。いずれも一流の料亭やレストランばかり。コストや生産効率よりも味を重視する姿勢が、プロの間で高い評価を得ている。

Well,-business is also ended on today in October-,☆. Today, in a hurry. Chief Yuichi Butler of present and a certain famous hotel who was working together at customer Hyatt Regency Hotel of yesterday. Though it's a holiday. Only 3 hours are during a holiday. ️ Which helped me❗ Thank you very much in HON MA, case trout☆ It's helped by various persons in HON MA. I express my gratitude to HON MA❗,️. Well,-please It's one in season from next month and this. Healthy vegetables also good for the one of diabetes It's RE made in Kawachi-nagano in November, oh, Kochi duck and collaboration of a topic nan pool sunchoke in a father farm and Tsumura main store of Osaka Matsubara where Mr. Toyotomi Hideyoshi was eaten preferably before before, too For Western food It's combination of a basic, isn't it? But By technology of Japanese food and idea. It'll be a new dish. Latin Osaka.❗,️? The Osaka? The area where w-like love is here .. it's regard in the local ingredients from Minami-osaka Details will be some other day. The place where the capacity for it was considered all the while. The encounter which is accidental with what when I drop by a container shop without any definite purpose? Do you buy an adult as much as I have that? But there are only 9. But it seems to be EE feeling,-w⁈ Gifu-ken Mino ware. The chic capacity with the blue The blue primary color is in itself, very. I'm too strong in the color which is a container even if a dish is dished up, and a dish isn't being conspicuous. The container which isn't liked. This is the blue decoration by which brown is a base. Umm, do you go well? A dish? As a result of the experimental production experimental production, a lot. ☆ It becomes good, and to which I have come- Well,-there isn't time, I'll exert myself. For everybody to enjoy himself-,☆. It's said that they also encouraged in culture in Osaka to taste sucker's gusto in Biwa-ko Lake after you assume that Toyotomi Hideyoshi ate duck preferably, and a castle resided is moved to Osaka from Nagahama in Omi. You don't know that it's unexpected that there is a producing center of duck sirloin and the duck you use in duck Nanba in Osaka. An origin dates back to Toyotomi Hideyoshi's encouraging in sucker's culture. The one which will eat "duck sukiyaki" on a day of a cow in the dog days with the Tenjin festival in the Edo Period was general in Osaka. Sucker's culture is industrialized in the Meiji last years, and Osaka develops as a grave producing center. About 200 producers existed until around 1965, and I was prospering. The center is the fen which spreads from Joto-ku, Osaka-shi to Matsubara-shi. I say that the number by which whole is to the extent it was dyed snow-white by the color of the wing, was kept then. The duck produced here was shipped to th

子供の教育.....？

5年前.....？

れだんにて......

ある少年...

小学校卒業と同時に、
親元離れて、野球留学

高知県で

そんな少年が、留学前に
最後にれだんに

親父(れだんオープンからの経営しんどい時から、助けてくれた常連様)

と二人で食事に来てくれました。
凄くしっかりした小学校6年生だととても思えない振る舞い。
やる気のある輝いてる目を
今でも忘れられない.....

あれから5？6？年経った現在

目標だった？

甲子園出場目前...か..?

甲子園は、もちろん個人の実力で、行けないし、決して甲子園常連の
強豪校に行ったわけではなく、
文武両道の高校.....

ここまで来ること自体、
強運の持ち主、日頃からの
努力の賜物なのでしょう～

凄い❗️

結果は3ヶ月後.....

今からドキドキしています。

甲子園出場を決めて貰って、
必ず応援に行ってあの時の少年が。現在どんな成長されたのか？
凄く見てみたいデスね❗️

そんな夢のような事が現実に
起こりそうで興奮が止まらない
状況.....

自分もこれから、
子供を育てるヒントにしたい❗️

色々考えさせられる貴重な体験デスね。

でも親の強要は、絶対駄目だし、絶対に上手く行くわけがない.
あくまで、本人の性格や、素質考慮して
やりたい事が前提デスね.....

あっ❗️w

自分は、それどころか？
息子にまだまともに怒ったこともない.....w

ゲームやお菓子自由に与えてる言いなり親父だ❗️涙.....

ヤバい...全然レベルが違いすぎる..w

5 years before? REDANNI, please. The boy who has that. Simultaneously with elementary school graduation. A banker gets away, and, baseball studying abroad In Kochi-ken. Before such youth studies abroad. You have come to RE DAN for a meal by my father and two people at the end. The behavior which doesn't seem a 6th grader of very steady elementary school. A brilliant eye with a mind to do. It isn't left even now. From that 5? 6? Present when the year has passed Was it a target? Right in front of the Koshien appearance. Is it .. ..? You can't go to Koshien by a personal force and, never, the one of the Koshien regular customer I didn't go to a strong contestant school. High school of both literary an military arts. To come here, it itself. A very lucky owner, usually, a one. A gift of an effort-. A result will be 3 months later. I'm throbbing now. After you decide Koshien appearance. I go to support certainly, and it's a boy at that time. Present, what kind of, did you grow? It's the death you'd like to see wonderfully❗,️. A thing like such dream is real. Excitement seems to happen and doesn't stop. The situation. One, now. ❗ I'd like to make the hint as which a child is trained,️. The valuable experience death I can make consider variously. But a parent demand is Absolutely not. and I can never go well. Thoroughly, please consider one's own character and makings. It's a premise death to want to do, isn't it? Oh,❗️ w. One has not been scolded for my son directly yet. .w I'm my compliant father❗,️ tear.

大阪も夜は、寒くなって来てますね～

れだんも暖房今晩から始動～

本日一人営業～☆涙

基本3組以上は、入れない方針で、スタート(^_^)

昨日は、朝までがっちり仕込みしましたので.....w

おもったよりは、スムーズに、
営業出来た❗️

ホッと.....

ええタイミングで、回転もしたし、今日は良し❓としときましょう～～☆

さ～て、新しい料理考案中～

食材も、かぶらや、牡蠣、蟹
河豚や下仁田ネギ、白菜、
などなど、
段々と季節は。冬へとうつり変わり.....

楽しみな季節～～☆

印象に残るれだんらしい料理.....

挑戦していかないとね～w

明日お休み頂きます～☆

ぼちぼちおせち料理の構成も
考えていきます☆

去年より良い物、新しい料理も
取り入れていく予定です☆

あとお店の苦手なメンテナンス.....涙

コンセント修理、冷蔵庫の中の電球修理、他.....

やらないとね～～❓

さぁ～片付けして、大掃除、包丁磨きして帰ろ.....

明日は、娘ちゃんの七五三の為、住吉大社で、お参り.....

息子ちゃんに
何でも良いけど、
スポーツ選手になって貰いたい勝手な親心で、サッカー？
ボクシング？野球？
水泳選手？

なんでも良いから、
スポーツ選手になって欲しいなぁ~～.....w

何とかきっかけを作りたい❗️w

良い方法ないですかね？

やるからには、親もちゃんと覚悟して取り組まないとね

そんな今日この頃.....

Osaka also becomes cold in the evening, and I have come, I don't have that. RE DAN will also start from heating this evening-. One person runs it today-,☆ tear More than 3 sets of basis is the policy which isn't put in and starts (^_^). Because I prepared steadily until a morning yesterday. .w It's smoother than I thought. ❗ Which could be run,️. Relieved. Yes, I'll circulate by timing and make today good-,-,☆. Well,-please, new cooking is contrived-. The ingredients are also turnip, oysters and crab. Blowfish, Shimonita leek and Chinese cabbage. And all that. Gradually, a season? I change to winter. A pleasant season-,-,☆. The dish which seems to be RE DAN which makes an impression. I have to be challenging,-w ☆ From which you'll be absent tomorrow- The composition which is osechi ryori soon. ☆ Which will be considered Something better than last year and a new dish. It's expected to take in☆. The maintenance which doesn't like a store also.. a tear Outlet repairing, light bulb repairing in the refrigerator and other ones. I have to do-,-,❓. Well,-I clean, clean, polish a kitchen knife and return. Come at Sumiyoshi-taisha for daughter's seven five three tomorrow. For my son. Everything is good. By the selfish parental love I want to become a sports player, soccer? Boxing? Baseball? Swimming player? Because everything is good. I want you to become a sports player, ~-.....w ❗ With which I'd like to make a trigger somehow or other,️ w Isn't there a good way? Now that it's done, a parent has to determine and wrestle neatly, too, doesn't he? Such today's these days.

11月営業日のお知らせ

いつも直前で申し訳ありません。

定休日のお知らせ

2日月曜日
3日火曜日
9日月曜日
16日月曜日
22日日曜日
23日月曜日
30日月曜日

宜しくお願いします。

なんで、本日、お休み頂きます。