#440『夏野菜のピクルス』お好きな野菜をたっぷり！｜シェフ三國の簡単レシピ

We present to you the simple recipes of Kiyomi Mikuni, the owner and chef of the Mikuni hotel, a French cuisine restaurant in the Yotsuya district of Tokyo. ▼【Ingredients】 Enough for a 750ml jar Various summer vegetables and fresh herbs as you like [Marinade] 180ml vinegar of your favorite kind (cider, white, wine, etc.) 250ml water 1 tablespoon of sugar beet sugar 2 teaspoons salt 1 dried red chilli 1 clove garlic 1 bay leaf A few spices （Pepper grains, coriander seed, cardamom） 【Preparation】 ・ Put the jar in boiling water to sterilize it. ・ Cut each vegetable. ・ Put the cut vegetables and fresh herbs in the jar. 【Procedure】 1.In a saucepan, combine the marinade ingredients and bring to a boil. 2. Pour the hot marinade over the vegetables. Let cool. ◎ Bon Appétit！ 【Drink】 Cidre Brut Eric Bordre Normandy France ============================================= Pushing further the concept of natural cuisine: '' my Japanized cuisine ''. Japanized, this means the following: after having mastered traditional French cuisine perfectly, Japanizing it and fully expressing its spirit and its philosophy in a way that French cooks cannot express themselves. The proof is that Kiyomi Mikuni received from the French republic the insignia of knight of the legion of honor, and was named doctor honoris causa by the university Francois Rabelais. He is the first Japanese chef to have received the Legion of Honor, and there are only 4 chefs in the world who have had the honor of being named honorary doctorate by this university. This is the pride of the Mikuni hotel. Please enjoy 'Japanized', the culinary philosophy and spirit of Mikuni. ▼HP https://oui-mikuni.co.jp/ ▼Instagram   / hoteldemikuni   ▼Facebook   / hoteldemikuni.tokyo