筍のピクルス Pickled bamboo shoots
ストーリー Recipe trivia
「雨後の筍」という成句がある。雨の後には筍が次々に出てくるので、何らかのきっかけで似たようなことが次々に起こることの例えに使う。筍という漢字は竹という漢字と旬という漢字を合成したもので、雨の後は十日間の短い期間で筍が次々に生えて来る。春先にいちどきに流通するということだ。この時期には家庭でもどこの店に行っても筍料理が出てくる。日本で一般的なのは筍の煮物や天ぷら、筍ご飯。酔客が深夜のバーに辿り着いた頃にはどっかで筍を食べてきた確率が高い。そこでちょっと目先の変わったピクルスに仕立ててみた。バーで仕上げに飲む蒸留酒とも相性が良い。
There is a proverb that goes, "Bamboo shoots after the rain." After the rain, bamboo shoots appear one after another, so it is used as an analogy for something similar happening one after another. The kanji for bamboo shoot(筍) is a combination of the kanji for bamboo(竹) and the kanji for 10 days(旬), and after the rain, bamboo shoots appear one after another in a short period of ten days. This means that they are distributed at the same time in early spring. At this time of year, bamboo shoot dishes are served at home and in any restaurant. In Japan, bamboo shoots simmered in soy sauce, tempura, and bamboo shoot rice are common. By the time drunk customers arrive at a bar late at night, a high percentage of them have eaten bamboo shoots somewhere. That's why I made pickles, which are a bit unexpected as a bamboo shoot dish. This dish pairs well with the distilled alcohol you drink at the end of the day.
Ingredients:
材料
茹でた筍※
米酢
自然塩
粒のままの胡椒
※筍の茹で方は下記の記事にあります。
Boiled bamboo shoots*
Rice vinegar
Salt
Whole pepper
*See the article below for how to boil bamboo shoots.
procedure:
手順:
茹でた筍を一口大に切り分ける。
酸に強い鍋を用意し、切り分けた筍の根に近い方の固い部分、粒胡椒、酢、酢の三、四倍量の水を入れ、塩で調味し、加熱する。
沸騰したら、切り分けた筍の帆先の柔らかい部分を入れ火を止め、そのまま冷ます。
Cut the boiled bamboo shoots into bite-sized pieces.
Prepare an acid-resistant pot and add the tough parts of the bamboo shoots near the root, whole peppercorns, vinegar, and three to four times the amount of water as vinegar, season with salt, and heat.
Once boiling, add the soft tips of the bamboo shoots, turn off the heat, and leave to cool.
Tips and tricks:
コツと応用のヒント：
アルミ鍋は酸に弱く、アルミが溶け出すので使わない。
たけのこの穂先は柔らかいので食感を残すために最後に入れる。
日本で一般的な米酢を使っているが、もちろんそれ以外の手に入りやすい酢を使っても良い。
ここでは胡椒の実をスパイシーさをだすためのアクセントに使ったが、他に鷹の爪、山椒の実など好みのスパイスを単独あるいは組み合わせて使っても良い。
塩加減を変えることで、酸味を強く感じるか弱く感じるかを調節できる。甘いピクルスが好きな人は砂糖を加えても良い。
このままでも冷蔵庫で２週間ほど保存できるが、材料を全て耐熱の瓶に入れて加熱し脱気すれば常温で長く保存ができる。
Aluminium pots are not used as they are sensitive to acid and the aluminium will dissolve.
The tips of the bamboo shoots are soft so they are added last to maintain their texture.
Rice vinegar, which is common in Japan, is used, but of course any other vinegar that is easy to obtain can be used.
Peppercorns are used here to add a spicy accent, but you can also use your favourite spices such as chili pepper or Japanese peppercorns, either alone or in combination.
By changing the amount of salt, you can adjust how strong or weak the sourness is perceived. If you like sweeter pickles, you can add sugar.
The pickles can be stored in the refrigerator as is for around two weeks, but if you put all the ingredients in a heat-resistant jar and heat and degas it, they can be stored at room temperature for a longer period.
Guide to where to find ingredients 材料入手先ガイド
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