Niigata is a cold place and Shirone is no different, but people like their sweets, and with Shirone having several featured fruits it is no wonder there are Shirone Parfaits that are part of the Niigata Parfait experience. Parfaits from Shirone are not unique only to the area, but for the the experience of seeing the fruits up close with a relaxing air about the area is something that only can be achieved by going to the areas the fruits are grown. Shirone is one of several areas that contributed to the Niigata Parfait scene that tends to have a refreshing citrus or sourness for something extra. Some notable places outside of Shirone that contributed to Niigata Parfaits are: Oku-Aga Combirie (Saori Yaginuma), La Shinano (Atsushi Kondo), and Japanese restaurant En (Yuki Ito).
It can be nice to indulge yourself with a delectable parfait that is all about a pretty presented dish that is as satisfying to look at as it is to eat. A parfait needs to have special attention to the layers and the way it looks from the side of the parfait and then the top second. It takes practice and precision to become what is known as a “Fruit Couturier”, whose job it is to make wonderful treats, such as fruit parfaits. A particular eatery that brought people's interest in parfaits was Content (コンタン) Gelato and Crepe Cafe in Minami-ku that locally sourced ingredients and does their best to keep their customers happy. The menu specializes in products made from local Niigata fruits, and their parfait menu is seasonal and changing. Further awareness was brought to the Youth when Patisserie Ginza Senbiya participated in the Le Lectier Fair using pears from Niigata Prefecture that got many youth interested in understanding the flavoring of fruits from the area. The Le Lectier Pear in particular would be the star, when fully ripe the skin turns beautiful yellow, and the flesh has a very smooth nice texture, with a mellow aroma and high sweetness. The price range of such a gourmet parfait would be 2,420 yen with: Le Lectier Pear, Pear sorbet, Cream, Fiantine White Chocolate Ice Cream, and vanilla ice cream. Inspired by Fruit Domu Yamadano Farm, there were recipes that use Gelato Ice Cream with Whipped Cream. With the changing tastes of modern day sustainably sensible ingredients there are additions like: Amazake Syrup, Biscuits, Chocolate, and Dango Skewer with fruit syrup. Located at Fruit Domu has created an interest in using specialty fruits from Niigata, like: Echigo Strawberry, Golden Peach, White Peach, Japanese Pear, Le Lectier Pear. Creating Presentation-worthy parfait creations that can gain traction on social media were important to reviving the community, so there have been a variety of parfaits that have particularly tall clear glasses that they use. This has led to other explorations in fruit related desserts with quite the sauce selection: Fiantine White Chocolate Sauce, Plum Sauce, Peach Sauce, Pear Sauce, Strawberry Sauce, Grape Sauce. The fruits can vary as well, with: Shirone Strawberry, Kiwis, Mikan Tangerine, Blueberries, Grapes, Cherries, Plums, Peaches, and Pears. Gelatos that have been used were: Frozen Yogurt, Kontan Milk, Matcha Gelato, Fiantine White Chocolate Gelato, Peach Gelato, Sumomo Pear Gelato, Melon Milk Gelato, Strawberry Sherbet, Watermelon Sherbet, Peach Sherbet. Amazake Syrup Amazake with pears, peaches, or plums go really well as a syrup for making parfaits. Amazake is a traditional sweet non-alcholic drink made from fermented rice and dates back to the Kofun period. When using the Amazake it adds a really nice taste when it’s added with the sweetness of the sugar. Syrup consists of: Flavor of choice, Sugar and Amazake. Amazake Syrup has been used around Niigata, but has been found to be used in smoothies and home made parfaits in Shirone in Minami Ward. It has been nicknamed Niigata Amazake Syrup if there is a use of Pears, especially Le Lectier Pears.
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