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桜を愛でながら
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吉野本葛もち・本葛切り
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透明な本葛切り
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透明な本葛もち
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メニューは2種類のみ
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黒蜜ときな粉、そして桜
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店内
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店内
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You Tubeやってます
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店内
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店内 専門書
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Wi-Fi 飛んでます
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マスク入れもサービス
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実演の始まり
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本葛粉に水を計り入れます
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本葛もちは鍋に入れ火にかけます
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必要以上に練りません 理由を聞いて納得
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焦げないように混ぜるだけ
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本葛もちの出来上がり
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本葛切りは湯煎で熱を入れていきます
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均一に熱が入るように紙漉の様に揺すります
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糊化(凝固)したら熱湯の中に
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熱湯の中で完全に糊化させます
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段々透き通って来ます
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見えなくなりました
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ボールの中に入れます(本葛もちも入ってます)
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型から外します
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透明な本葛切り
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ボールの中は水で急激に冷ましてるのかと思ったら店主の手が赤くなってるのに気付きました。ボールの中は熱湯でした そうだよね冷やしちゃダメだよね
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包丁で切ります
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お皿へ
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本葛もちはカードで切ります
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こんな大きさにカット
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皿に移します
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賞味期限10分
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予約の列
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葛です。葛の葉は3枚、蔦の葉は1枚
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葛です
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葛の根っこです
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予約は電話では受けておらずお店に行っての完全予約制です。
30分置きの予約で1回の人数、1日の人数も制限があるので希望の時間に予約が取れるとは限りません。10時をちょっと過ぎた頃にお店に着いたら、予約の行列が8人ほど。10時の予約の回は実演がスタートしてました。この時点で一番早い時間は11時30分でしたので、山を登り降りて来た頃の14時30分で予約をしました。
外からガラス越しに説��を聞きながら実演を見ます。
葛って日常で目にしてたんですね。あれが葛だったんだ。似たような植物に蔦があります。葉っぱの形が違うので直ぐに見分けが付きます。葛の根っこの澱粉を精製したものが葛粉なんですって。
葛粉に水を加え熱を加えると凝固(糊化)して葛餅、葛切りに。賞味期限10分の完成です。
一般に売られてるものは日持ちさせるために糖類、増粘多糖類等を入れてます。
店内の専用の部屋に移動して実食です。
食べたことが有る様な無い様な食感、舌触り、味。これを美味いと思えるのは大人だな。子供がこれを食べたら不味いって言うと思う。
葛切りには黒蜜、葛餅には黒蜜ときな粉が付きます。この黒蜜が滅茶苦茶美味かった。この黒蜜があれば子供も美味しく頂けます。1切れづつを残して時間経過を見てましたが、少し白濁してきました。でも10分では分からないかな。
吉野本葛もち、本葛切り、どちらも820円。本葛なんで納得のお値段です。
2人で予約した人はそれぞれを2皿に分けてくれます。3人で予約した人も3皿に分けてくれてました。
桜と紅葉シーズン以外は楽に予約できると思います。電話予約は受け付けてませんが、臨時休業があるので営業の確認はされてから出かけた方がいいと思います。
是非1度お試しあれ。
実演より詳しい内容の物がYouTubeにアップされています。
思っている以上に勉強になりますよ。
https://www.youtube.com/channel/UCzVo1qdRLXm2vpzAAMo9Iag