渓谷ハイクのお供に。滝見弁当Takimi Bento (box lunch for seeing waterfalls)ご当地&地場産グルメTo be accompanied for valley hikingLocal delicacy &locally producedfoods 地元野菜やお米などを使った「リュックに背負って滝見弁当」。赤目四十八滝渓谷保勝会会員が各店舗のオリジナルを前面に押し出した手作り料理を盛り込んでいます。※前日の午前中までに要申込 ☎ 0595-63-3004 赤目四十八滝渓谷保勝会"Takimi Bento in your rucksack" is made using local vegetables and rice and others. Members of Akame-shijuhachi-taki Valley Conservation Association have included each shop's original appealing handmade cuisines. ※Prior application is required before noon on the day before.☎ 0595-63-3004 Akame-shijuhachi-taki Valley Conservation AssociationIga-mai is an ideal rice in taste/aroma/stickiness. Especially Iga-mai Koshihikari has obtained the highest ranking "Special A" determined by the Japan Grain Inspection Association for the taste and fragrance of rice. Secret of good taste comes from the natural environment in Iga Basin suitable for rice farming including large temperature difference between day and night typical to a basin, clear water from old Biwako and the headstream of Yodo River. 7伊賀米Iga-mai (Iga rice) 味・香り・粘り・の三拍子そろった伊賀米。特に伊賀米コシヒカリは、日本穀物検定協会の食味ランキング最上位の「特A」の評価も得ています。美味しさの秘密は、昼夜の気温差が大きい盆地特有の気候、古琵琶湖、淀川水系源流の清らかな水など、伊賀盆地の米作りに適した自然環境にあります。名張牛汁Nabari-gyu-jiru (beef soup) あっさりとした和風しょうゆだしに、伊賀牛の旨みや地元野菜の旨みが溶け出した「名張牛汁」。生産地だからこそできる贅沢な伊賀牛の食し方。赤いのれんの掲げられた滝周辺の飲食店では、それぞれに趣向の凝らした牛汁をご賞味いただけます。"Nabari-gyu-jiru" is based on Japanese-style soy sauce broth with flavors of Iga beef and local vegetables. It is an extravagant way to eat Iga beef only possible in the place of production. At the restaurants with a red Japanese shop curtain, gyujiru elaborated in the way unique to each shop can be enjoyed.へこきまんじゅうHekoki-manju さつまいもの生地で焼き上げた、忍者の形をしたおまんじゅう。赤目四十八滝の入口にある「たまきや」というお店で販売されています。りんごやチーズなどいろいろな味が楽しめます。 ※不定休 ☎ 0595-63-0113 たまきや Hekoki-manju is a ninja-shaped bun baked with sweet potato dough. It is sold at the shop called "Tamaki-ya" at the entrance to Akame-shijuhachi-taki. You can enjoy the various taste of filling including apple and cheese. Tel: 81-595-63-0113 Tamaki-ya伊賀酒Iga Sake 乾燥寒冷になる伊賀盆地の冬の気候は、酒造りに最適です。良質の伊賀米と伊賀盆地を囲む山々からこんこんと湧き出る清水でつくる伊賀の酒は、低温でじっくりと発酵させることによって、芳醇でソフトな味わいに仕上がります。Dry and cold winter climate in Iga Basin is suitable for Sake brewing. Iga Sake, made from quality Iga rice and the clear water that wells up from the mountains surrounding the Iga Basin, becomes mellow and soft through carefully fermenting at low temperatures. 草もちKusa-mochi 延寿院門前に軒を重ねるお土産屋さんで、各店自慢の天然よもぎたっぷりの草もちをお楽しみください。At the souvenir shops standing side by side in front of the Enju-in Temple, enjoy each shop's speciality Kusa-mochi with plenty of natural mugwort. 伊賀牛Iga beef 豊かな香り、柔らかな肉質、あっさりとした甘みのある脂身が特徴の伊賀牛。清らかな水と盆地特有の寒暖差のある気候は、肉牛の肥育にも適しています。生産された肉の約8割が伊賀地方で消費されていて、伊賀の外ではなかなかお目にかかれません。Rich fragrance, meat tenderness and light sweet fat are the characteristics of Iga beef. Pure clear water and temperature difference between day and night typical to a basin is also suitable for breeding beef cattle. As around 80% of produced Iga beef is consumed in the Iga region, Iga beef is rarely seen outside of Iga.かたやきKatayaki(hard-baked) かつて忍者の携帯食であった「かたやき」。その名の通り、硬さは相当なもの。かたやき同士を打ち付けて、小さく砕いて食べます。木槌付のものも販売されています。"Katayaki" used to be the portable food for ninja. As the name (kata) indicates, it is quite hard. When you eat Katayaki, you need to hit it to eat the broken pieces. Katayaki with a wooden hammer is also available.
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