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東海道五十三次、四十七番目の宿場『関宿』地蔵院前の手作りおこわと、街道そばの店『會津屋』

山菜おこわは、風味豊かな心温まる日本の伝統的な炊き込みご飯です。

三重県産のもち米とうるち米、三重鶏、滋賀県唐戸川産の原木の干し椎茸を使い、竈ならではの強い火力でモチモチの食感に蒸しあげています。
 　　
蕎麦の出汁は、上質の日高昆布と鰹節、４種類の醤油を使って丁寧にとっています。

地産の野菜で作ったお惣菜、煮物、自家製のお漬物・・・。

信頼出来る地元主婦を中心としたスタッフで、「地産地消」と「手作り」を心掛け、真心込めて皆様のお越しをお待ちしています。

 

Sansai Okowa is very flavorful, heart-warming, traditional Japanese rice dish. We use Japanese rice and sweet rice, harvested in our local, Mie-Prefecture along with domestic chicken. Shiitake mushrooms are cultivated in the near-by prefecture of Shiga. Steamed using traditional hearth, which offers high heating power, Okowa gives soft and sticky mouthfeel. The soup stock of our Soba is extracted carefully from Hidaka-Kombu of high quality and shredded bonito with four kinds of soy sauce. Vegetable dishes and pickles are made of locally grown produce. Most of our staffs are trustworthy local wives. We aim toward using local foods to welcome our guests with homemade dishes.


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キッチンツール「アクピタ」のご紹介

Akupita is the cooking utensil, invented by the late owner chef of Aizuya. Akupita is used to remove the scum or to get rid of harshness from liquid such as chicken broth, which results in refined taste in any food. The special structure of Akupita makes the process of scum removal very easy and quick.

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