那些日嚐|The Daily Taste. - Their Method of Food Preservation|淺談日嚐私房享用法

January 15, 2018

淺談日嚐私房享用法| Their Method of Food Preservation.

 

“記憶裡,想念的味道,是哪一道?”

是從我們呱呱墜地時,便用味蕾及身體去記憶的,家的口味,屬於每個人心中專屬的日嚐。

透過醃漬與發酵所獲得的日嚐,不只是自古以來封存季節的智慧,乘載著人類飲食文化中對土地的珍愛,也是我們對於生活的記憶。在這次玩味旅舍策畫「那些日嚐」微型企劃展中,首度開展味覺體驗向度,邀請種籽設計妙家庭廚房胭脂食品社果食男子與 even 等品牌,淺談食物保存設計的哲學以及私房享用法。

 

“What is the indispensable flavor in your memory?”

Everyone has unique daily taste of home in their memory. For generations, pickling and fermentation have been the traditional methods of preserving food, allowing our ancestors to enjoy the fruits of Mother Earth long after the harvest season. Through Taiwanese handmade jam and pickle which are common side dishes in Taiwan to see food culture, the method of preserved food and the respect to the environment. We invited Seedesign, Miao MarmaladeYanzhiKudamonodanshi Confiture and even to share with us about their philosophy of preserved food as a method to evoke conversations among travelers and us.

 

 

「在有了冰箱、食品添加物發達的現代,試著以單純而原始的方式保存食物,將食物轉化成為另一種豐厚的滋味。」- 胭脂

“Nowadays, though we can keep our food with a refrigerator or by processing it, with traditional and simple methods we might create unique tastes and also a brand-new experience of tasting. “ - Yanzhi

 

 

第一道,薑味甜檸蜜,來自胭脂的日嚐。打開密封的蓋子,是淡淡發酵的酒香。夾兩片檸檬片搭配薑片,將密封瓶裡的酸甜,倒入透明的玻璃杯中,加入冰涼的氣泡水,配上今天的暖陽,即飲一杯清涼暢快!

「胭脂」這個名字是來自「醃漬」的諧音。透過延續古老醃漬的方式加上新世代的味覺,探索食材的可能性,在餐桌上交換世界各地的文化故事。每日的飲食習慣提問,記錄這個島嶼各種層次的食物風味,也期待能夠提煉出屬於你我共同的味覺語言,一同看時間的變化,聞土地的原香。

 

Ginger Honey Lemon is the daily taste comes from Yanzhi.You can smell wine aroma which derives from fermentation. Ginger Honey Lemon is perfect for sparkling water, mellow smell left in the mouth after they have been tasted.At Yanzhi, we combine old and modern methods of pickling and fermenting, discovering culinary possibilities to expand the palette. With a focus on preserving fresh, high-quality ingredients and creating delicious, unique flavors, we explore and document the food preservation culture of Taiwan and beyond.

 

 

 

「因為果醬,我們將這一季的美味收藏著,待想念時就能拿出來回味。」- 果食男子

“Jam kept the glamorous flavor of each season for us, you can recollect them when you miss it.” - Kudamonodanshi Confiture

 

 

第二道,紅酒無花果,來自果食男子的日嚐。這是一款非常適合與煎肉排搭配的果醬。無花果的果香會在紅酒香氣的渲染下在嘴巴裡淡淡的化開,留下甘甜的餘味,讓你忍不住再嚐一口!果食男子的果醬,採用法式果醬作法,保留大量果肉與糖靜漬一天後才熬煮,並加入不同香料搭配出層次豐富的口感,製作工序繁複,卻滿滿地將用心放在每一款果醬當中,用不同的方式品嚐台灣水果的美味。

 

Second dish, Red Wine & Fig Jam is the daily taste comes from Kudamonodanshi Confiture in Taichung.This jam is a perfect match for sautéed patty and cheese. The appetizing smell of fig will combine with the aroma of red wine into the sweet aftertaste, make you finish in an instance but munch on forever!Kudamonodanshi Confiture select seasonal fruits keep lots fruit pulps and sugar for a day before cooking as French confiture method, and we love adding some herbs or spices into jam to create the complexity of texture!

 

 

 

 

 

 

 

「節氣為時間軸,土地為空間軸,文火慢燉飲食的靈魂。」- 種籽設計

“24 solar terms are timeline, ground is space axis, feel the spirit of seasonal food. ”

- Seedesign

 

 

第三道,冬陽藏,來自種籽設計的日嚐。利用蛋黃、土肉桂葉、檸檬皮作為基底,加上臍橙皮和味增作調味,讓檸檬不再只是酸甜也改變我們對蛋黃的味覺印象。

年末的香氣,將會在初春甦醒,經過時間調味後的冬陽藏能夠如醬菜般配著稀飯吃,或者拌麵,都會成為餐桌上讓人回味的一道日嚐。種籽設計利用寫字畫畫及手作的力量,分享節氣飲食文化的浩瀚,用古老的智慧帶出台灣飲食的靈魂。

 

Third dish, Winter Gleam Conserve is the daily taste comes from Seedesign. Winter Gleam Conserve is made with yolk, cinnamon leaf and lemon leaf with miso and orange peel. When you open the glass bottle of these special ingredients mixed, you can smell the aroma of the end of 2017 which derives from fermentation. Add a teaspoon of Winter Gleam Conserve in congee or stir with Chinese noodles and sprinkle shred fried yolk on the top of this dishes, feel the multiple flavors in your mouth. Seedesign shared the spirit of seasonal food for 24 solar terms in old Chinese culture by words and illustration, devoted to the boundless culture of Chinese solar terms, diet, and life. 

 

 

 

「製作果醬是對於食物的尊重與珍惜,也是運用自然資源從事再創造。」

- 妙家庭廚房

“Not only feel respected and cherish by making jam, but also create new life from use of natural resources.”

- Miao Marmalade

 

 

第四道,純粹糖漬整粒櫻桃,來自妙家庭廚房的日嚐。將新鮮的櫻桃與糖和檸檬汁結合,在透明的玻璃瓶裡透出神秘的暗紫紅色與綿羊奶起司或是燕麥粥都是絕妙的搭配。一小塊起司搭配一顆糖漬櫻桃和一些櫻桃汁,隨著棉羊奶起司慢慢滑入喉嚨,接著帶出嘴裡的櫻桃汁和眠羊奶起司的餘味在舌尖化開。妙家庭廚房相信好吃是來自多年的專注與堅持;從選料、溫度濕度的變化、時間的拿捏到要使用什麼樣的鍋鏟做搭配。當我們靜下來細細看,會發現它其實會形成一種特別的樣子, 好吃的東西才會有的獨特樣子, 獨特質感,甚至有一種剔透光澤,會自然流露出來。

在妙家庭廚房的主理人心中,還有一道念念不忘來自母親的醃漬發酵黃豆和鳳梨。如果說糖漬櫻桃是日常享受,醃漬鳳梨則和豬肉絲做成薑絲豬肉鳳梨湯,是每次回到母親家最想喝到的湯,是娘家的味道。

 

Fourth dish, Old-fashioned Cherry Preserves is the daily taste comes from Miao Marmalade.Fresh cherry with sugar and lemon juice turns into mysterious eggplant in the glass bottle. A piece of cheese with Old-fashioned Cherry Preserves and some cherry juice taste smooth and luscious. Especially the goat cheese like Etoki, P’tit Basque which produced in Basque, France. When the cheese slides down your throat, you will feel on cloud nine because of the long aftertaste of cheese combine with the smell of Old-fashioned Cherry Preserves.Miao Marmalade believes strict control of process and selection of ingredients renders not only impeccable taste, but also a special texture, the kind of texture found only in delicious things.

 

 

透過這次的【那些日嚐】,玩味旅舍首度開展味覺體驗向度,以更多元的視角欣賞台灣、觀看設計。非常謝謝參與本次微型選物展展覽的食物保存店家和設計品牌!
 
/ 食物保存店家 / 

種籽設計 Seedesign

妙家庭廚房 Miao Marmalade

胭脂食品社 Yanzhi

果食男子 Kudamonodanshi Confiture


/ 設計木製小湯匙店家 / 

even 

 

 

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