Japanese traditional sweetness : Anmitsu of "IRIE" あんみつ
I ate "Cream Ogura Anmitsu".
I ate "Ogura Anthony". Ogura's texture is good, sweet modestly good. Recently, "Cream Ogura Anmitsu" which I have not seen in my surroundings.
Sweetness of Japan that does not change for 50 years "Ogura Anmitsu".
In the container are canned cherries, oranges, peaches.
A dessert that reminds me of Japan's old times when I touch the agar and Japanese confectionery.
This food is not in the decoration of the appearance but in the agar hidden of the vessel. Agar is made of seaweed's "Red algae", it has no taste and is a distinctive food to enjoy the texture of the tongue.
It began to be used as a food ingredient from about 1822, but I respect sweet taste of Japan "IRIE" which I continue to provide even now.
I ate "Ogura Anthony". Ogura's texture is good, sweet modestly good. Recently, "Cream Ogura Anmitsu" which I have not seen in my surroundings.
Sweetness of Japan that does not change for 50 years "Ogura Anmitsu".
In the container are canned cherries, oranges, peaches.
A dessert that reminds me of Japan's old times when I touch the agar and Japanese confectionery.
This food is not in the decoration of the appearance but in the agar hidden of the vessel. Agar is made of seaweed's "Red algae", it has no taste and is a distinctive food to enjoy the texture of the tongue.
It began to be used as a food ingredient from about 1822, but I respect sweet taste of Japan "IRIE" which I continue to provide even now.
「クリーム小倉あんみつ」を頂きました。小倉の舌触り、程よい甘みがいいね。私の身の回りでは見かけていなかった「クリーム小倉あんみつ」。 50年変わらない日本の甘味「あんみつ」。器の中に飾られる缶詰のチェリー、蜜柑、桃。寒天と求肥の触感に日本の昔むかしの時代を思い起こさせてくれる一品。この食べ物は見た目の飾りにあるのではなく、器の底にひかれた寒天にある。寒天は海藻の「天草」で作られ、味はなく、舌触りを堪能する独特な食べ物。1822年頃から食材として使われるようになったが、今も提供し続ける甘味処 いり江に唯々尊敬致します。
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