(Okinawa-7/Fukuroutei)日本美味しいもの巡り Japan delicious food and wine tour

夜は沖縄家庭料理の「ふくろう亭」へ。奇をてらわない、沖縄のお袋の味を味わえるお店。

At night, headed to Okinawa's home-cooked "Fukuroutei".  The restaurant where can enjoy the taste of standard Okinawan home cooking.

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メニュー。

Menu.
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石川酒造場の「玉友(ぎょくゆう)」の甕(かめ)仕込みを。昨日の瑞泉での試飲で、泡盛は甕仕込みで香りがより高くなることを知っている。

Had "Gyokuyu", Awamori aged in pod vessels, from Ishikawa Brewery.  At the tasting at Zuisen Brewery yesterday, know that Awamori aged in pod vessel gain higher aroma.

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豆腐ようと自家製ジーマーミ豆腐。泡盛とよく合う。このジーマーミ豆腐、他のお店とひと味もふた味も違う!生姜が効いたタレ、もっちりの食感、素晴らしい一品。

Tofuyo and homemade peanut tofu.  They went well with Awamori. This peanut tofu had a different taste from other restaurants.  Sauce with ginger, chewy texture, wonderful dish.

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大好きな島らっきょう。これも泡盛と合う。The favorite island scallions.  This also went well with Awamori.

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ハンダマの和物。これが大好き。ハンダマはオキナワ・スピナッチとも呼ばれ、表は緑、裏は鮮やかな紫のツートーンカラー。ビタミンやミネラルが豊富でポリフェノールたっぷり。生命力が強く自宅でも増やして栽培できる。生でも加熱でもイケる万能野菜。昔は薬草だったらしい。

Chopped Handama.  Love this.  Handama, also known as Okinawa Spinach, is a two-tone color with green on the front and bright purple on the back.  Rich in vitamins and minerals and also rich in polyphenols.  It has strong vitality and can be cultivated at home.  A versatile vegetable that can be used raw or cooked.  It used to be a medicinal herb.

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白いラフテー。上品な味噌味でトロけるよう。泡盛と合わないはずがない。幸せ。

White Rafute, roasted pork.  Could enjoy the elegant miso flavor. It should go with Awamori liquor.   Very happy.

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ゴーヤチャンプル。ここのチャンプルは泡盛と合うが、朝食にも良さそう。

Goya champuru. The champuru here goes well with Awamori liquor, but it looks good as breakfast.

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おにぎり2種。チキナー混ぜご飯と、自家製油味噌。チキナーは、からし菜の塩漬け。塩気と苦味が締めにぴったり。油味噌は沖縄の常備野菜で、味噌に豚肉や魚そしてお砂糖を加えて油で炒めた甘辛い味噌のこと。ご飯のお供と言えば油味噌、らしい。初めて頂いた。

Two kinds of rice balls.  Rice mixed with Chikina and homemade oil miso.  Chikina is salted mustard greens.  The saltiness and bitterness are perfect for finishing the dinner.  Oil miso is a regular vegetable in Okinawa, and is a sweet and spicy miso that is made by adding pork, fish and sugar to miso and stir-frying it in oil.  It seems that oil miso is the popular companion to rice.  Got it for the first time.

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沖縄風味噌汁。

Okinawan mido soup.

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デザートにつけてくれたちんすこう。ちんすこうの優しい甘さが、食後に嬉しい。

Chinsuko sweets for dessert.  The gentle sweetness of Chinsuko makes happy after the dinner.

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「ふくろう亭」は実は2回目。沖縄では、沖縄家庭料理の外食需要があまり無いことから、観光客相手の店ばかりが目立つ。本当の家庭料理を食べさせてくれるふくろう亭のようなお店は貴重だ。

"Fukuroutei" was actually the second time.  In Okinawa, there is not much demand for eating out Okinawan home-cooked food, so only restaurants for tourists stand out.  Restaurant like Fururoutei serving real home-cooked food are valuable.

 

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