《秋の刺身 青物四種盛り》・・・・大和の 和の料理《刺身盛り合わせ（リハビリ編）》

 

今日は 秋の青物四種盛りですが 先ずは 今年 長崎では珍しく鮮度も脂の乗りも良くとても美味しい 本鰹を地辛しと お醤油で 次は根付きの鯵を四日寝かせた物を 青シソの葉 ザクネギ おろし生姜をアタリ鉢でよく擦り これとお醤油で 次がシンコの酢締めを下ろし山葵とお醤油で 最後に今年は六月位から脂が乗り始めた鯖を〆鯖にして 鯵の時に使った薬味を使い お醤油で どれも 美味しくて 甲乙つけがたし 甲乙等 つける必要など無いのですが 美味しく頂きました

 

 

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