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花山椒

新緑がまぶしい季節になりました。ギメルの谷の山椒の木に、待ちに待った黄色い花が咲き始める頃です。この“花山椒”は香りも食感もよくお肉と相性がいいので、4月のお昼の献立に加わりました。とても小さな花なので社員全員分を摘むのはたいへんな手間なのですが、朝早くから有志が集まって手摘みし、この時季にしか味わえない旬の極みを感謝しながら皆で戴きます。

穐原かおる

Sansho Flowers

Hillsides around our studio are getting greener by the day. It is time to harvest the long-waited yellow flower of Sansho tree (Japanese pepper tree). Sansho flower has a nice flavor and texture and it goes well with meat dishes, therefore was added to our lunch menu for April. Even though it takes a fair amount of time and effort to harvest enough peppers to serve everyone, we take delight in doing it early in the morning so that we can appreciate the delicacy of the season.

Kaoru Kay Akihara


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