懐石料理 雲鶴

 

Kaiseki cuisine UNKAKU

 

【雲鶴名物】

~頭から尻尾まで~

小鯛の野崎焼き

"specialty dish"

From Head to Tail

Nozaki Grilled Kodai (Small Sea Bream)

と言えば最も骨が硬い魚の代名詞、そんな鯛が頭から尻尾まで骨が全く口に当たることなくお召し上がり頂ける当店の名物料理。硬い骨がほろりと崩れ、ウロコはサクッと身はしっとりとした仕上がり。また、ヒレはポリポリとした食感を楽しめます。

野崎焼きの名前はたっぷりの菜種油を使って約7時間かけてゆっくりと焚くように火を入れることから命名しました。その昔、野崎観音がある大阪の大東市周辺では油を採るための菜種の栽培が盛んでその様子は歌舞伎や浄瑠璃、落語などにもしばしば描かれています。落語の「野崎詣り」では、一面の菜の花畑を見物をしながらお参りする道中、土手を歩いて詣でる人と川を船で行く人とがからかい合って口喧嘩に勝てば験がいいとされ、その様子が軽やかに噺されます。野崎と言えば菜種を連想するほど野崎詣りにとって菜種の景色は欠かすことのできないものでした。また、大阪料理の「始末のこころ」、良いものを全て使い切るこのお料理は、驚きと美味しさと大阪らしさが詰まった一皿です。

 

 

 

 

 

Sea bream is generally known for its amazingly hard bones. With our restaurant's specialty dish, it is possible to eat the entire fish, bones and all, from head to tail, without injuring your mouth. Even the toughest bones break right down and the fish scales are crunchy, while the flesh is moist. You can also enjoy eating the crunchy fins. The name Nozaki-yaki (Nozaki grill) was given because the fish is slowly roasted over a low flame for roughly seven hours, while being coated with generous amounts of rape-seed oil. In the olden days, the area around Daito city, known for Nozaki Kannon temple and located to the east of Osaka, was a prosperous rape-seed growing region. The rape seed was cultivated for its oils. This scenery was often depicted in traditional performing arts like kabuki, joruri (a type of sung narrative with shamisen accompaniment) and rakugo (traditional Japanese comedy). The Nozaki-mairi rakugo performance is a light-hearted dialogue of an argument between a person visiting the shrine while walking the banks of the river and enjoying the scenery of the rape-seed fields, and a person visiting by ship. It is said that winning a verbal argument between those visiting by ship and those visiting by land would bring the winner good luck. The name Nozaki immediately conjures up images of rapeseed, indicative of how integral the rapeseed scenery was to Nozaki-mairi.

Japanese cuisine, in particular, Osaka cuisine, is recognized as not being wasteful. In other words, quality ingredients are used carefully and prudently. With our specialty dish, nothing goes to waste and one can truly say that it is a quintessentially Osakan dish, packed with surprises and wonderful flavor.