【メンマ】は発酵食品！！「塩漬け」「発酵」「乾燥」から生まれる本物の味と食感　【発酵メンマの作り方】

*The recipe in the video is incorrect. Please refer to the description box for the correct recipe. (100cc of mirin is missing) This is the 10th installment in our series of wild herbs (mountain vegetables) gathered from the riverbank. This time, we'll be making fermented menma (fermented bamboo shoots) using bamboo shoots we gathered. This year's menma making video is here:    • 集大成！！【究極のメンマ】「食感」「食べ応え」全てに拘った極太メンマ作りに挑戦   In the traditional method, a variety of bamboo called Chikuma matsutake is used, but the varieties available from our local riverbank are Chikuma matsutake and *Chikuma madake*. This time, we attempted to make authentic menma using Chikuma madake bamboo shoots harvested in June. Actually, we tried making menma twice before, using Chikuma matsutake in May and Chikuma madake in June, but we repeatedly failed due to incorrect bamboo shoot selection and fermentation methods. And this late June was our last chance. The result? Based on past failures, we've created the perfect fermented bamboo shoots! The aroma and umami developed through fermentation, and the unique texture created by drying, are truly exceptional. The time and effort put into this process resulted in truly delicious bamboo shoots. The bamboo shoot season is almost here again this year. Please give them a try! *This channel refrains from collecting wild vegetables and herbs on land with ownership rights or in forests managed by the national or prefectural government. On riverbanks, we confirm designated and protected areas before collecting wild plants. Additional explanation: Generally, items on riverbanks are regulated by the "River Law," etc., and unless designated as a national park, collection is generally permitted. However, cutting down mature trees, bamboo, and reeds, as well as altering the terrain and collecting items protected by fishing rights, are naturally prohibited. ~How to Make~ Removing bitterness Rice water, boil for 1 hour Soak for 1 day Lactic acid fermentation Bamboo shoots + boiling water, 10% salt Fermentation: 3 weeks to 1 month at room temperature Drying Sun-dry for at least 3 days How to rehydrate dried menma ① Soak in water for 12 hours (to allow moisture to penetrate thoroughly) ② First boil: Boil from cold water, then simmer for 1 hour after boiling ③ Leave for half a day ④ Second boil: Same as the first boil, simmer for about 30 minutes after boiling ⑤ Leave for half a day ⑥ Third boil: Change water, boil from cold water, then turn off the heat ⑦ Leave it as is for half a day ~Seasoning the Bamboo Shoots~ Bamboo Shoots (rehydrated): 1260g Red Chili Peppers: 3 Sesame Oil: 20cc Soy Sauce: 100cc Sake: 100cc Mirin: 100cc Sugar: 75g Bouillon: 500cc Oyster Sauce: 20cc Finishing: 20cc Sesame Oil Hello everyone. This is Tsuji from the wedding venue Arc-en-Ciel. This cooking channel is run by Tsuji, who served as head chef at Arc-en-Ciel's Nagoya and Osaka locations for 20 years. He will be sharing information about Arc-en-Ciel's chefs and their signature dishes. There are three types of content. Recipe videos planned by the chefs of each restaurant Footage from the annual cooking competition Dishes using familiar wild vegetables prepared by Chef Tsuji We hope that these videos convey the dedication to cuisine at Arc-en-Ciel, a wedding venue, and the passion of its staff. Arcenciel Official http://www.arcenciel-g.jp/ Arcenciel Luxe Mariage Nagoya https://www.arcenciel-g.jp/luxenagoya/ Arcenciel Luxe Mariage Osaka https://www.arcenciel-g.jp/luxeosaka/ Arcenciel Yokohama Luxe Mariage https://www.arcenciel-g.jp/yokohama/ Arcenciel Minami Aoyama https://www.arcenciel-g.jp/minamiaoyama/ Arcenciel Kanazawa https://www.arcenciel-g.jp/kanazawa/ #FermentedMenma #BambooShootHarvesting #MenmaMaking