<August Edo Side Dishes>
"Crystal Simmered Winter Melon"
This dish was called "Kamouri Kuzukake" during the Edo period.
Winter melon is in season during summer, but the reason why the character for "winter" is used is because,
The skin is firm, and it is a food that can be harvested in summer and stored until winter
It has been named "Winter Melon."
Winter melon, which was introduced to Japan during the Nara period, became a common food for the general public by the Edo period. In satirical paintings of Edo period taverns, the phrase "Kamouri Kuzukake Thirty-five Mon" is written on the interior walls, referring to a winter melon dish simmered in kudzu starch sauce.
Winter melon is a food that contains a lot of potassium, which tends to be lost in summer,
It seems that it was preferred to be eaten on hot days because it also has the effect of cooling the body.
At our hotel, we have created a refreshing taste featuring ginger derived from the Hamamatsucho area where the hotel is located.
Suisho-ni is a simmered dish thickened with potato starch or similar, served chilled in summer and warm in winter.
