讓江振誠吃一口就愛上的青森美食？在地人的口袋名單7連發 亞洲百大酒吧也在這！【Liz 美食家】
Hello everyone, I am Liz, this time I come to Aomori with Chef Jiang Zhencheng. In addition to doing research on RAW Aomori Week’s R&D menu, what you eat every day is also very important . Therefore, this episode is also a food lover. If you come to Aomori, please refer to it This episode serves as your index for food hunting. I came to the city center of Aomori. It turns out that the restaurant is located in the back alley of the hotel. On the
first night, we were amazed that we came to this restaurant within a few minutes after walking out of the restaurant. It is a creation. Although the cuisine is in Aomori City, it has the level of Tokyo. That ’s because the chef Hideki Hanada has worked in Tokyo for several years and also studied in France . Chef Hideki Hanada actually has a relationship with Chef Andre. He actually belongs to Chef Andre. Good friend. Chef Lionel Beccat , who is currently running the Michelin two-star restaurant Esquisse in Tokyo, is a disciple of chef Lionel Beccat .
In France for 1 year and 10 months, he said that no one spoke French to him in Aomori. He felt that he almost forgot about the dishes at the flower show tonight. I personally like them. They are
some Japanese flavors mixed with French techniques , and I used a lot of them. Local ingredients, it’s easy and comfortable to eat , but it’s a standard tavern dish . Use kombu and white seeds to make it, and then add caviar on it . It’s boiled with the broth, so you can drink it directly from a bowl. Have you eaten white seeds this year? It’s still the first Shirako . The first Shirako. This dish of cod shirako is first boiled with kombu and salt , and then smashed and mixed with Japanese-style broth . There is no extra cream , but it’s still made like It tastes like a thick soup . It tastes very creamy and full of umami.
Next , there is a dish of abalone, sea urchin and shark’s fin . It is paired with abalone. The abalone is steamed at a temperature of 84 degrees in vacuum packaging with kombu, and sea urchin is also used inside. So this soup is actually a local dish of Aomori. Strawberry soup has the same effect. Abalone, sea urchin and shark fin. In ancient times, they only ate sharks and seldom ate shark fins. Aomori people would eat the whole shark.
Recently, there is a trend. I started eating shark fins . Shark fins are not cut off and the fish is thrown back into the sea . They process everything, so it is a whole fish that is used whole. It is a fish that is used , that is, it eats a fish. The concept is like the concept of eating tuna or salmon.
All right, this shark fin is an environmentally friendly shark fin . Don’t be scared . So is shark a kind of fish that is mainly eaten in Aomori? It is a kind of fish that can be bought even in supermarkets. Next is a signature dish Chef Hanada said that we came from Taiwan, so we specially welcomed us with Taiwanese eel. It was grilled with charcoal. Yes , that was the bone of ham . I thought it was smoking something , but it was just a decoration . Blue sky rice appeared. Use this clay pot to cook rice . Mi actually used to be Chef An Dre has been used one after another in RAW. It takes a lot of water and takes a long time to cook . The result of cooking is plump and chewy. It
is delicious white rice . Chef Hanada and Chef Andre have been working together Chatting in French, probably because he misses France very much , and the feeling of working in a French-speaking kitchen. He returned to Aomori to open a shop. As a young man returning home, I asked him if he was worried about opening a shop like this in Aomori, of course he would.
He said that he hopes to open a high-end store in Aomori. It feels like Tokyo. However, because the income in Aomori is relatively low , he is quite worried about achieving this goal. His positioning is not in line with the general consumption habits of people here. Yes , he really hopes that guests from outside the prefecture can come to have a meal specially for Aomori Hanasu. So if you go to Aomori to play in Aomori City, you
must go to Hanada Chef’s Hanasi to have a meal . Now come In Hachinohe City, we just checked in to the hotel . I don’t have to worry about you in the back. You are completely blocked by him. You can be completely blocked . On the third night in Aomori, we stayed in Hachinohe City. We walked from the hotel to a mackerel shop. The specialty restaurant
here is most famous for its skewers. I think you can order all of them . Japanese sake for mackerel. The mackerel station. It specializes in Hachinohe mackerel. The mackerel caught in this place is because of the water. The temperature is colder , so mackerel is rich in oil.
Silver mackerel is also the station of mackerel. The star ingredient of this shop is rich in taste . Has it ever been salted? Generally, fresh ones are only roasted with salt. Hachinohe is a big mackerel. Its place of origin is also very famous for its squid イカ, so we also ordered a lot of squid dishes. I think the soy sauce stains in the squid's innards are very delicious.
I like the innards. It is very rich and almost smelly , but it is actually very delicious. I Take a lot of time to say that this is delicious. It has a thick and strong umami taste , and it also tastes like fudge. There is also a famous one
here . It once won the best prize in a local competition in 2020. Come, we are waiting for you to eat Thoughts, no , of course not, do you hate it when people ask you if you taste good? No , it’s just that when I eat, my eyes are always crooked and my mouth is slanted . I like the mackerel sandwich. It tastes a bit like a salmon sandwich , but mackerel The taste of the fish is stronger, and the tomato inside makes the whole taste buds very refreshing. I quite like this sandwich. My
stomach is a bit full now, maybe seven points. Ah , today is a temporary public holiday, no way. Mr. Narita is working hard to find the next restaurant . This trip every day It is highly praised by Chef every time. Leave it to me. There is no problem if you leave it to me. Mr.
Narita suggested that in fact, you can go to the nearby Yatai Village. There are many cute small shops in Yatai Village, so we decided to go there. Walk around and go for food. It ’s so cute. This area is
full of small shops, and each one is full of people. This one is standing and there are no chairs. Yes , this is the oden restaurant.
This is the one with sake. boil it? That’s right, it ’s this one. It’s grilled directly here. It ’s so fierce. After walking around, Chef Andre was attracted by a squid restaurant. He kept looking at it, and then asked him who is it? I didn’t want to eat it. He
said yes, so we went in. This shop is called “Squid Fried” and it’s mainly live squid . Seeing that there are so many squid in the tank, we can catch and kill them. We ordered live squid sashimi to taste. Try it, it ’s transparent and crunchy.
Fresh squid innards are chewy and crunchy, and very fresh. In addition to eating squid dishes, it seems to have squid feet, tempura or braised squid . I also especially ate Aomori’s garlic. I just had dinner. At that time, I was talking about why I had never tasted the garlic in Aomori, and the garlic in Aomori is a agricultural product that Aomori Prefecture is promoting vigorously, and the price is three times that of the outside. Special thanks to Mr. Narita for helping us find this garlic dish
. I’m eating potatoes, but it still has the flavor of garlic, a little bit like gas, it ’s fragrant and refreshing. This is strawberry stew. Why is this strawberry stew called this? That ’s why there is ichigoni strawberry stew. Chef Andre Before I came here, I announced the news of Aomori Week on Facebook. Everyone in the county hall was really excited . Everyone would be surprised and said why Aomori . We often say that I have been to a city, that city, and where I have been.
Like Aomori, you can come to Aomori every time , and you can take a completely different itinerary and see completely different things next time. There can be many differences. I found out that every time you come to RAW , you are definitely 100% different from your last experience.
After the second dinner of fried squid , everyone is actually a bit tired . I didn’t want to renew the stall at first. Mr. Narita said that next Because the owner is a big fan of Chef Andre, the 62nd bar ark in Asia this year is actually in Hachinohe, Aomori. We are going in now. I forgot how to open it. Mr. Narita forgot how to open the door . Hello, we are at the door. Please come and pick us up Hello , hello , Andre, hello, chef , first time meeting, first meeting , hello I think it’s not easy to be a trendy underground bar. What
’s even more amazing is that it can break into the top 100 of Asia’s 50 Best Bars. It entered the list for the first time in 2021 at No. 94. This year it even rose to No. 67. Today He also specially prepared a few wines to entertain us. Thank you very much . So shy, so shy . Mr. Kubo’s
wine uses a lot of Aomori local ingredients , and the way of serving the wine is actually quite gorgeous. I’ve been waiting for a long time. It’s Johnnie Walker’s Gloriou s Walker, I really like to have another glass of cider gin and apple juice, which is fermented with sushi rice and added with perilla Apple cider made from picking apples This morning, at the cider drinking party , this is how cider drinking will look like. Fruit picking , then I have fruit picking juice. Today’s ending is too perfect. Really, he ’s amazing, right , absolutely yes Get to the point, this is fruit juice . The apples picked this year are squeezed into juice, and they are squeezed by themselves. In addition, Mr. Kubo also entertained Chef Andre
with apple brandy from his birth year, which is 1976. Chef Andre really likes it. Mr. Kubo really likes it It’s hospitality . After we left, Mr. Narita went back to find him, and then took a picture of Mr. Kubo’s paralysis. If you watch our program today, if you go to Hachinohe in Aomori, don’t forget to go to the ark bar Have a drink for lunch on the fourth day . We came to Goto to eat horse meat . Goto is a well-known production area for horse meat.
There are not only horse sashimi and sakura pot in the local area, but also various special horse meat dishes. This is this , this is what we are talking about . Minamoto Yoshitsune is said to have passed by and took off his helmet and used it as a pot to cook directly. He invented this Yoshitsune pot. It looks like beef
, but it is horse meat and this is horse fat . Use this horse fat to coat it later. Put it on the iron plate next to it, then roast the horse meat, and then boil the vegetables in the middle, so it ’s a nutritionally balanced pot . The vegetables on the other side are placed in the middle, and you can start frying the meat, right? It’s okay to fry, so please come, Chef, Chef. I’m in charge of the barbecue. I only have to fry what I eat. We all stand and only you sit and eat . Would you be embarrassed ? I’m not being polite without me. This is the first time I eat roasted horse meat. I ate raw at Huaxiu a few days ago.
Horse meat is like very lean beef. For example, filet is a kind of meat that has less fat. On the one hand , it is more refreshing , but on the other hand, it can enjoy the aroma of animal meat. I like it very much . I also think the grilled horse tongue is delicious. It is sliced thinner. Horse tongue is delicious because it has a lot of fat and QQ’s.
Wow, I’m so happy. Chef cooks it himself. Usually , you can’t eat his own cooking in RAW. It’s okay, don’t use an apron, eat more , thank you, I’ll start. Let him eat it . The cooking with my wife is completely incomparable. Ah , what should I do if I show your wife this paragraph? Please cut this paragraph out for me. Please cut it out . On the night of the fourth day, we lived in Hirosaki and came to the most famous place in the area. In
the Italian restaurant , the chef is called Toshiaki Sasamori. He is actually a famous chef in Japan. Do you drink Italian wine? No, you only drink French wine. Don’t let the boss know. It’s not that you don’t like it or you don’t understand . You can try it yourself.
It 's not Italian wine , it's Japanese wine Thank you for your hard work . We ate a very exquisite set meal that day. From the appetizer to the dessert, there are many traces of his homemade. In the appetizer, he made tuna tartar with mixed mushroom soup and made it himself The raw ham is air- dried and the saltiness is well controlled. Then it is thinly sliced with a machine and it melts in the mouth . It is delicious. This is the black tuna he caught himself in Longfeiqi.
Walking Map also has his own burrata cheese With fresh tomato, basil sauce and tomato jelly , I also like a beetroot ravioli. It should be fried ravioli with sage and cream. I guess the cream is burnt cream because it has a little hazelnut aroma. The combination of the aroma of sage is very delicious. The sweetness of beetroot and the saltiness of Parmesan complement each other very well. Finally , there are
candied peaches and dried persimmons from Tsugaru Farm as the last refreshment in Aomori. Every night there is a fan meeting, that 's right , after the meal at Da Sasino, we're going to move to the second meeting, because the fan meeting, what is the meaning of so many tableware, it's kind of like eating another set , and this chair is so cute , yeah Is it made of jeans? Really , this is also a Sustainability . Who wants to meet Chef Andre today? Lin Takahiro, the apprentice of Chef Da Sasino Sasamori. We have had dinner first, so what we ate here was a charcuterie plate. This charcuterie plate It’s quite amazing. It’s the 7 kinds of ham that he made himself. I really want to order it. What do
you want to eat ? Is this how Chinese is used? ? Of course, there was a fan meeting event at the end . Chef Sasamori also came, plus Chef Hanada, we also helped Ms. Hirayama celebrate her birthday . It was a very pleasant last night , and I was reluctant to leave Aomori. But this time The trip to Aomori was really fruitful. In fact, it was
the same as I expected. Yes , because I have already selected these contents. Except for the experience, it is the first time to experience the food. But is there the same place? I think it is like what I said today. People, they are colder and more distant, but in fact they want to give you a lot of things . The personality of Aomori people is fully displayed in Aomori cuisine. It may look simple, simple, rough,
heavy in taste , heavy in salty and sweet, and I really want to eat it . All the flavors are given to you. The taste looks heavy. I
want to show all the flavors. It is richer than it looks. In a city, its food tourism should be prosperous. I think there are these stores. This time I experienced this in Aomori. I think It’s great. I also hope that
there will be more young people returning home in Aomori. More young professionals with ideas will take root here and open up a new landscape of their own. Like my video, please help me like it and share it with relatives and friends. Open little bell we see you next time bye bye