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Hasoyam's Wild Cooking: Junmiha-san's Nihon-ichi

はそやm

2024年3月16日 08:57

Junmiha-san gave me a gift of Nihon-ichi from Machida. Here it is!

Founded in the 7th year of Tenmei, wow! I'm surprised!

Just as I was impressed that Machida has a 'Nihon-ichi' (Japan's No. 1),

I was called by Dafuyan, 'Hasoyam~, look, look~!'

There's nothing left to do but get wild! 😉✨
First, flip the tray into the frying pan.
The pork pieces go into the cold pan while still holding the shape of the tray.

Once it's browned, break up the rectangle while stir-frying the pork, push it to one side of the pan, and add the onions. Then add half of the remaining half of the spice

Once the meat and onions are stir-fried together, add the thick fried tofu and

After stir-frying the pork, onions, and thick fried tofu together,

add a bunch of spinach! Lately, I've been using kitchen shears to snip the spinach directly into the frying pan. 💦

Ever since I heard the rumor—convenient for me—that modern spinach doesn't need to be blanched, I've been getting wild, thinking, 'It's so much easier not to use a cutting board or a pot for boiling! 🙌'

Adopting anything that makes life easier for me—that is the essence of Hasoyam's wild cooking. ✨

Place the spinach so that it covers the meat. Since it's still wet from washing, spreading it out like a lid to steam-cook the meat helps prevent it from being undercooked.

Sprinkle another bag of spice over the spinach as well.

Once the spinach has wilted, mix it all together and it's done! 🙌

I've used salt-based spices like 'Kimeko-san' and 'Maximum' as all-purpose seasonings before, but this was my first time using a soy sauce-based one.

My impression after tasting it is that this Nihon-ichi all-purpose spice is mellow and gentle. This is really delicious! A whole new world of all-purpose seasonings has opened up for me. ✨

I was so happy to eat this thinking, 'This is a seasoning everyone should keep in stock!' that I forgot to take a picture...

So, instead, I'll introduce an image of stir-fried udon noodles made with Japan's No. 1 spice!

Sprinkle the spice over the butter and onions.

Once the onions become translucent, add the bacon and stir-fry. Stir it all together so the spice coating the onions blends into the udon, and it's done.

It looked a bit plain, so I added some frozen spinach.

Just as I was impressed by how incredibly useful this spice is,

🧸 'Hasoyam, look, look~♪'

I heard a voice say 😳

It was included in Junmiha-san's Japan's No. 1 set. I used this right away too 😊

I put some lettuce and leftover bits of roast pork on a plate and added mayonnaise,

I mixed the mayonnaise and Shoyusuko together right before eating, and it was so good 😋
The refined spiciness was exquisite 😋

This Shoyusuko,

if you add it to kinpira, you don't need to add chili peppers.

Without using any difficult techniques, my usual meals get an upgrade ✨ Thank you so much, Junmiha-san 🙌

Click here for the latest article, packed with the passionate creative spirit of Upgrade Ambassador Junmiha-san 👇