.卵豆腐と木耳の冷製和え物白菜と海藻を食べて育った渡辺のびのび農園の平飼い鶏の「いのちのたまご」を..

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卵豆腐と木耳の冷製和え物

白菜と海藻を食べて育った渡辺のびのび農園の平飼い鶏の「いのちのたまご」を使った和え物。
季節によって餌が変わるので黄身の色も味わいも1年を通して変わっていきます。
今は1年で1番黄身が白く、まるで普通の豆腐の様な見た目の卵豆腐で味わいも程よいコクを感じた後にスッと体に馴染みます。
自家製のニンニクの芽のオイルで作ったタレに絡めてお召し上がり頂きます！

nabenobinobi

Cold Marinated Egg Tofu & Wood Ear Mushrooms

A chilled dish made with “Inochi no Tamago” eggs from free-range hens at Watanabe Nobinobi Farm, raised on a diet of Chinese cabbage and seaweed.

Because the hens’ feed changes with the seasons, the color and flavor of the yolks naturally evolve throughout the year.
At this time of year, the yolks are at their palest — the whitest of the year — giving the egg tofu an appearance much like classic silken tofu. The flavor begins with a gentle richness, then fades cleanly and lightly into the body.

Finished by tossing it in a sauce made with our house-crafted garlic chive oil.