甲府名物 Torimotsu-ni: Yamanashi’s Gold Medal Recipe [ Amina Dante ] In my experience, French people typically picture Japanese people eating fish every day, whether grilled or in the form of sushi. However, Yamanashi, as one of Japan’s eight landlocked prefectures, was compelled to develop another type of cuisine – fish-free. This dish is called torimotsu-ni and its robust yet subtle style has recently earned Yamanashi a name all over Japan. This torimotsu-ni recipe will help you understand why. Let me tell you all about it… Inside(s) Story Torimotsu-ni’s debut in the 1950s was humble. In a country plagued with postwar deprivation, the Japanese people could not afford to waste food. At the time, chicken actually was a staple for restaurants in the Kofu basin area. However, the insides were consensually discarded as off-limits. The Shiomi brothers, two Kofu-based restaurateurs, would not have it that way. “It's such a waste to throw the inside of the chicken away! Can't we turn them into a gastronomic oxymoron, a cheap but tasty and sophisticated dish?” they thought. They came up with torimotsu-ni. Tori means “chicken”, motsu means “giblets”, and ni means “cooked”. Coated in a sweet soy sauce usually served on one or two leaves of lettuce and shining like candy, these “cooked chicken giblets” à la Japanese have a sweet and spicy taste. They are traditionally served in soba (buckwheat noodles) restaurants located in the Kofu basin area. Chicks and the City Until recently, Kofu citizens had no idea that torimotsu-ni was their invention. They found out during the 2010 edition of the B-1 Grand Prix, an annual nationwide specialty gourmet contest in which teams from various localities all over Japan compete for recognition of their local specialties. In 2010, Kofu won the contest. The name of the winning team, The “Minasama no En wo Torimotsu Tai” when they received the Gold Medal at the B-1 Grand Prix in 2010. “Minasama no En wo Torimotsu Tai”, which roughly translates to the “Bring Everybody Together Squad”, is a cleverly used wordplay that puns the word torimotsu which can mean both “chicken giblets” and “to bring together”. Launched in 2008 by a few Kofu City public employees, the team has since then grown into a bigger group of 30 volunteers (public and private employees, students) with the objective of revitalizing the city of Kofu with one single tool: torimotsu-ni. The road to the B-1 Grand Prix gold medal was not an easy one – the trickiest part of it was convincing the creators of torimotsu-ni and the restaurants that carried it in their menu to take part. Most feared that mass publicity would result in an inevitable drop in quality of their product. "In order to avoid having too big a drop in the quality, we created a certified accreditation The “Minasama no En wo Torimotsu Tai” during a gourmet-related event. 13 The Yamanashi Grapevine and a map of “Minasama no En wo Torimotsu Tai” approved shops. There are around 50 on the map now", said Mr. Chiken, a member of the team (and YES, his name is for real). Variations of the torimotsu-ni recipe are admitted when they are faithful to the original spirit. Some restaurants deliberately shun accreditation though, and stray miles away – often with unquestionable talent and creativity – from the “real thing”. It gives a real freedom to the customers who can chose which torimotsu-ni they want to eat. In four short years, the little black and orange torimotsu-ni flags have spread over Kofu City and the rest of the prefecture. They’re pretty. But they also mean that you can enjoy torimotsu-ni just about anywhere in Yamanashi. Torimocchan and Enmarukun are mascots of the “Minasama no En wo Torimotsu Tai”. They obviously represent the chicken and the egg (kinkan) used to make torimotsu-ni. Cooking It at Home Torimotsu-ni (4 persons) Ingredients ●The giblets Chicken liver: 300g Chicken gizzard: 250g Chicken heart: 50g Kinkan (immature chicken egg): 50g (I’m not sure I ever saw kinkan back in Europe, so you can try to find them, but you don’t have to try too hard as they’re not an indispensable ingredient.) ●The sauce Soy sauce: 100cc Sugar: 100g Preparing the giblets Liver: use only the part that is shaped like a heart and cut into bite-sized pieces. Gizzard: take out the white and pink parts. Cut to bite-sized pieces. Heart: take out any blood clots and cut into two. Kinkan: No preparation needed. step 2 step 4~5 ●ー●ー●ー●ー●ー●ー●ー●ー●ー●ー●ー●ー●ー●ー●ー●ー●ー●ー●ー●ー●ー●ー●ー●ー● People in Yamanashi will tell you that torimotsu-ni is not a dish to make at home but I am sure quite a few of you will more than appreciate a recipe of a Japanese dish with familiar ingredients such as chicken. Cooking 1. Pour the sugar and soy sauce in a saucepan. 2. Add the giblets. 3. Heat on high heat and put the lid over the saucepan. 4. Bring to a boil (bubbles will appear on the surface). 5. Lift the lid and stir occasionally by moving the saucepan around. 6. Once most of the liquid has evaporated, your dish is ready. 7. Place on a lettuce leaf. Let’s ask Chef Shiomi! Chef Taishi Shiomi is the 4th generation of the family that created torimotsu-ni and he has the following advice: ●If cooked on low or medium heat, the giblets will harden and won’t taste as good. ●If you add one more spoon of soy sauce between step 5 and 6, the caramelized sauce will taste even better. ●The lettuce leaf will absorb the caramelized sauce and make the dish even more delicious. step 6 step 7 The Yamanashi Grapevine 14
© Copyright 2024