Enlightenment at Marufuku Farm in Kochi "More herbs on the table"
Ms. Kimiko Hiyamizu, a chef who has a reputation for using herbs. She came across herbs from Marufuku Farm, a herb specialty farm in Kochi, and reaffirmed the power of herbs. I learned how to incorporate herbs into my daily diet.
《Pickle》Gizzard herb confit
Source: HERS
Marinate gizzards with herbs that go well with meat, such as rosemary, sage, and thyme, to remove the odor and add flavor. When confiting with oil, remove the herbs used in the marinade and add new herbs. Can be stored in refrigerator for about 2 weeks. [Ingredients] Serves 2 ●Gizzards...300gA Salt...1 tsp Garlic (sliced)...1 clove Sake...2 tbsp Rosemary...3 to 4 sticks ●Rice oil and olive oil...Appropriate amount of half and half ●Rosemary, sage, etc. … 3 to 4 [How to make] 1. Cut the gizzard in half and remove the white streaks with a knife. Put it in a zippered storage bag with A, rub it well, remove the air, and leave it in the refrigerator for half a day. 2. Wipe off the water in 1 well, put it in a thick pan, and pour oil until it becomes a dent. Add herbs such as rosemary and sage, heat over high heat, and when it boils, reduce the heat to low and simmer for about 30 minutes, skimming off the scum.
Marufuku Farm
About 100 kinds of fresh herbs, from standard herbs such as basil, Italian parsley, and rosemary to rare herbs such as curry leaves and holy basil, all grown without pesticides or fertilizers. Cultivated without use. In addition to edible herbs, we also sell ornamental herbs, herb seedlings, and herb bouquets. Address: 512-1 Fukui-cho, Kochi City, Kochi Prefecture Hours: 11:00-17:00 Holidays: Sundays [PROFILE] Chef Kimiko Hiyamizuki. Focusing on coordination, styling, and recipe creation related to cooking, he is active in books, magazines, advertisements, etc. We also offer suggestions for hotel breakfast menus. Photography: New Kato Interview/Minute: Noriko Wada Composition: Tomoko Matsumoto