The sweltering heat continues during the day these days.
This time, I would like to introduce some seasonings that you might want to use during this time of year, along with some recommended ways to use them.

▲Photo A

▲Khao Man Gai

[Seasonings used]
・Miyamoto Miso Shop's vegetable dashi koji with green onion and ginger (photo A, far left )
・TAKATAK Premium Nam Pla ( Photo A, center left )

Simply mix the chicken with vegetable stock koji and cook it together with rice to make Khao Man Gai.
It's convenient because you can make it quickly with just one bottle!
In winter, it can also be used as a base for soups and hotpots.

The sauce is made with TAKATAK Premium Fish Sauce.
The first liquid portion extracted after aging for eight months is called the first pressing, and when sugar is added to this, it becomes the first-class product, TAKATAK Premium Nam Pla.
One bottle of this will instantly fill you with the aroma of Thailand.

▲Wasser and burrata dressed in vinegar

[Seasonings used]
・Guerzoni Vinegar Brewery's organic red wine vinegar ( center right of photo A )

A friend gave me some "Wasser" (a fruit made from peaches and nectarines, a specialty of Shinshu ) , so I
Mix with red wine vinegar, olive oil, and salt to enjoy with wine.

Guerzoni vinegar has a strong acidity and a gentle sweetness. In order to preserve the natural nutrients, minerals, and acetic acid bacteria, it is not heat-sterilized and is also known as "living vinegar."

It can be used in a wide variety of dishes, such as salads, pickles, and stewed meat.

▲Asian salad with zucchini and coriander

[Seasonings used]
・TAKATAK Premium Nam Pla ( Photo A, center left )
・Marushima Pure Foods Organic Pure Rice Vinegar ( right side of photo A )


Sliced ​​and salted zucchini is combined with plenty of coriander and scallops.
Mix with fish sauce, vinegar, lemon, sesame oil, and salt.

Vinegar is an essential seasoning during hot weather, as it stimulates appetite, removes lactic acid that causes fatigue, and when taken with sugar it can help recover from fatigue.

Marushima Pure Foods has been taking care of me since I was working in Onomichi, Hiroshima.
Marushima's vinegar is made using only domestic organic non-glutinous rice, which is then slowly fermented to make alcohol.
That's why it has a rich, mellow flavor with little harshness, and it can be used in a wide variety of dishes, including vinegared dishes, as well as simmered and stir-fried dishes, so I use it a lot.


Both are seasonings that can be used every day.
Simply combine it with seasonal ingredients to create a luxurious dish.