生産者へ逢いに行こう#8：圧倒される鶏刺しのボリュームとシャポンよりも「プレノワール」種の肉質に感動。 : Maifa Mutwu Te Buruoniya

First visit Recently, I heard the story of Yoku (= castrated ♂ chicken). It seems that our shop is mainly bred with "pre-noir" champon, which is native to France. Chapon is a major French breed, but in order to maintain the published crossbreeding, major local chickens and famous chickens registered in Japan ・ Livestock centers in each prefecture? Management + rearing + laying + hatching of parent birds and wholesaling to poultry farmers. ・ If you do not ♂ lay eggs, it has no use value other than to lay fertilized eggs or to lead the chicken house. * By the way, each chicken is limited to one generation. A rule that brands cannot be named even if they are crossed between brand chickens. Consumers also prefer tender ♀ meat, and poultry farmers are struggling ♀ to make ends meet with the eggs they lay, so ♂ they can't afford to take them in and raise them. ♂ Therefore, most of them are not handed over to poultry farmers and are disposed of. ・ Is it possible to make effective use of such ♂ a thing? We are working on the production area of brand local chickens such as Hinai chicken and Satsuma chicken. ・ Since it is castrated at the time of chicking, it seems that the success rate is not yet high, but ♂ there seems to be a by-product that the meat quality can be ensured by ♀ the physique of (or in the middle). However, it seems that the price is high because it takes a lot of time. ・ It may be possible to work only on major local chicken production areas, but if you ask me, it is from the producer's point of view, from the consumer's perspective (unless it is ridiculously delicious ...) Rather, I feel that it is from the perspective of Eco and Livestock Center. I started with a slightly negative introduction, but our champagne (pre-noir) charcoal grilled peach + chicken white water was especially ◎◎. Book from Table Check 1 month before your visit. I got it * No tax included 14300 yen: Cooking 1580 yen: Fresh lemon sour x 2 700 yen: Sansho sour 16560 yen: Bill The dishes that appeared were: (1) Home-farmed hot spring eggs, white truffle oil + soy sauce (2) 19 kinds of sashimi (3) Boiled oviducts (4) Homemade Prosciutto (pork) and vegetables grilled in chicken fat (5) Charcoal grilled chapon: mune (6) Charcoal grilled chapon: peach (7) Chapon (mune + peach) Sukiyaki (8) (7) Ojiya, chicken white water soup (9) Homemade pudding The following are my impressions of what I ate. ・ Compositionally in the middle with meat backari ... (omitted). ・ The comparison target store is a course (limited to 6 people) at a certain store in Shiga (with a poultry farm), but it is getting stricter in satisfaction ... ・ [(2)] ・ I eat it on a daily basis in Kyushu, but at our shop, about half of it is internal organs and looks overwhelming ... 　・ However, I personally prefer a small amount of raw products because my stomach swells. Therefore, by appearance... (omitted). I'd go crazy if I was served fish sashimi like this at a kappo or kaiseki restaurant ... 　・ Both peach + mune are not cut evenly and are difficult to eat. There were still streaks, so I couldn't chew it off ... 　・ Liver: I didn't feel the flavor as much as the white liver I ate in Kyoto... Maybe they serve it to regular Mr./Ms.? 　・ Back liver (kidney): I feel a little eggy taste. 　・Fat: It melts at room temperature. In appearance, I imagined a lardo (ham with pork back fat), but I expected ... (omitted) ・ There was no explanation with Shapon except for Ponjiri (guinea fowl) ... ・【(3)】 ・Stewed rare parts? 　・ Since it has a pungent texture by nature, I prefer to cook it in a way that makes you feel fat. ・【(4)】 ・ Prosciutto is delicious, but it doesn't make sense to entangle pigs ... If you're going to go this far, it's going to be chicken ham. ・【(5)】 ・It has more fat than other local chickens and brand chickens, and it tastes better. 　・ However, the body part feels slightly dry. Is it the limit of chickens? I've never felt it in a pigeon or a duck in a Restaurants... ・【(6)】 ・I feel that it is exquisite without a dry feeling. 　・ The flavor is strong, and it is comparable to brand pork, and this is [4.5] grade ・ Originally, if it is said that the meat quality of the "pre-noir" breed is good, it is an impressive class. ・【(7)】 ・Are the ingredients that make you feel the season in the seri? Genre limitations... 　・The yolk of the egg is light yellow, and rice is probably added to the bait like Niigata. 　・ From the night before, Sukiyaki 3 shots in a row (boar, cow, chicken) ... I felt that it was delicious in the order in which I ate it. Probably the difference in texture + umami depending on how it is cut. ・【(8)】 ・The best soup since I ate it at a certain yakitori restaurant in Kyoto. A considerable amount of chicken fat must be used. Probably a soup that can only be made by restaurant who have or are involved in a poultry farm [4.0] grade or higher ・ Personally, I preferred it as an ingredient to "Breath chicken", which is said to be the highest peak. ・ It's a rag tongue, so I don't know the meaning of chapon as a eater ... If possible, I would like to compare it with a purebred prenoir breed ♀. ・ Also, I have the impression that you can feel the flavor more dynamically when you eat (5) and (6) than when you eat chocolate with yakitori. ・ (2): If the cut + volume, overall composition (intake of seasonal vegetables) is changed, we may be able to expect even higher evaluations.