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Wild garlic

The wild garlic we picked

Sesame oil pickled in miso ❤

# Alcoholic # Alcoholic cat lover # Alcoholic # Barley shochu # I want to connect with people who like alcohol # I like to eat # Yummy # delicious # Home rice # Home Izakaya # Nobiru

4/3 Edited to

野蒜は日本の春の山菜として親しまれており、独特の香りとシャキシャキとした食感が特徴です。私も毎年春になると近所の山や河川敷で採取しており、新鮮な野蒜を使った料理を楽しんでいます。胡麻油と味噌の組み合わせは、野蒜の風味を引き立てるだけでなく、風味豊かなひと品に仕上げるための定番の漬け込み方法です。ご家庭で作る際は、採れたての野蒜をよく洗い、根や葉の傷み部分を取り除いてから使うと良いでしょう。胡麻油と味噌の割合は好みによりますが、私は味噌を1:1で混ぜてから、適宜砂糖やみりんを加え、まろやかさと甘みを調整しています。漬け込む時間は半日から一晩がおすすめで、味がよく馴染みます。また、野蒜の味噌漬けは麦焼酎との相性が抜群です。おうち居酒屋でちょっとしたおつまみとして出すと、お酒が進みます。私は仕事終わりにこの一品を用意して、猫と一緒にゆったりとした時間を過ごすのが楽しみです。アルコール好きの方やおうちごはんを充実させたい方にぜひ試していただきたいレシピです。

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