その後、竈で炊いたご飯が食べられるお店、その名も「竈」へ！やっぱりかまど炊きだけあって、ご飯が美味しいー 「米をおかずに米が食える」と言われるのもわかる。高い炊飯器はやはり美味しい米が炊けるらしい、というお話をしたり。魚？のような、酸味もある、大根の漬物が出た。イワシ醤油に漬けて作る、その名も「なまぐさごうこ」だそう。名付けセンス…！
Afterwards, we went to a restaurant, Kamado, where we could eat rice cooked in a cooking stove! The rice was delicious, exactly as one would expect from rice cooked in a kamado stove. We talked about how an expensive rice cooker can cook delicious rice on a whole new level. Pickled daikon radish came with the rice, which tasted like fish, but also had a sour taste, too. I looked it up, and the name of the dish is "Namagusa Goko," which literally means smelly pickles, I think. It is made by marinating daikon in sardine soy sauce. No wonder it smelled like fish. But what a great sense of naming something that you actually eat...!
Rice plant with lots of harvest on display...
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