温暖化傾向は北海道周辺の海産物に広く及んできて、イマドキの鮮魚では「イナダ」とか「カツオ」という大型のお魚さんたちがこれくらいの値段で入手できる。
　「こんなの捌いたら冷凍庫、満杯になるっしょ」「なに考えてるのさ」みたいなコワい顔をしてカミさんが横からにらみつけてくるので隠れて（笑）しげしげと見ております。こういった魚体を捌いていく快感に脳味噌が刺激され続けています。読者のみなさんご承知のように、わたしの最大の趣味傾向は「握り寿司」フェチなので、こういう海の幸には深くとらわれてしまうのです。
　たぶんこれくらいのサイズの魚からは、数百カンの寿司ネタが供給されるでしょう。調理の魅力はこういう「素材」とのふれあい、対話という要素が大きい。人間はかれらのいのちをいただくことで支えられてきた。そういう思いから、根深いところでの愛情が育っているのかも知れませんね。物言わぬかれらの表情から、「食べるんなら、うまく捌けよ！」と訴えてきているように思えるのです。
　イキモノ同士のながい「付き合い」からこういった交感は続いてきたのでしょう。

　一方で、スタッフのみんなからはこういう「そば打ちセット」もプレゼントされている。「お寿司もいいんだけど、ぜひ蕎麦をふるまって欲しいなぁ（笑）」というかれらからのメッセージもアタマのなかにこだましている。工務店関係の知人たちのなかでは蕎麦の「挽き」からこだわって石臼で挽いて仕上げている猛者たちもいる。あの蘊蓄満載の世界もまた刺激的で、底なし沼の様相を感じさせてくれる。
　たしかに食べている分にはメッチャうまい。蘊蓄の深淵ぶり、魅力はよくわかりますね。
　しかしどうなんだろうか、寿司職人さんは同時に蕎麦職人の志向性も兼ねているモノなのだろうか。たしかに和食の２大領域であることは間違いないし、寿司と蕎麦は相性も抜群にいい。しかし「作り手」としてはどうも志向性の方向がすこし違っているように思える。・・・
　という料理大好き高齢者の「不惑」すぎの迷い満開であります（笑）。
　当面、蕎麦については自分で石臼を買って蕎麦粉づくりから、みたいなのめり込みはせず、手軽に蕎麦粉を入手して、せっかくの「セット」を生かして使ってみたい、まずは手ごねから始めたいと思っております。しかしやがてどっぷりとハマり込みそうなドツボの予感。・・・

English version⬇

[The temptation of sushi items, the lure of buckwheat flour…]
I am 40 years old, but I have not had enough training and I am far beyond that age, but I am still confused between sushi and soba. I am now far beyond the age of 40, but I am still confused between Sushi and Soba, and I am thinking of joining Soba as well. I’m not sure.

The warming trend is spreading to marine products around Hokkaido, and large fish such as “inada” and “katsuo” (bonito) are now available at prices around this level.
　My wife glares at me from the side with a scary look on her face, as if to say, “The freezer will be full if we process this kind of fish,” or “What are you thinking? The pleasure of processing these fish continues to stimulate my brain. As readers know, my greatest hobby is my “nigiri-zushi” fetish, so I am deeply attracted to this kind of seafood.
　A fish of this size would probably supply several hundred kan of sushi material. The fascination of cooking lies in the element of interaction and dialogue with these “ingredients. Human beings have been sustained by receiving their life. Perhaps it is from this thought that we have developed a deep-seated affection for them. The expression on their faces, which do not say much, seems to be appealing to us, “If you are going to eat them, handle them well! If you are going to eat them, handle them well!
　This kind of communication must have continued through the long “relationship” between the creatures.

　On the other hand, the staff members also presented me with a “soba noodle making set” as a gift. I am also thinking of the message from them, “Sushi is good, but we would like you to serve Soba (buckwheat noodles) to the guests. Among my acquaintances in the construction industry, there are some who are particular about the “grind” of buckwheat noodles and grind them on a millstone to make their own buckwheat noodles. This world full of knowledge is also exciting and makes me feel like a bottomless swamp.
　It is true that the food is very tasty. I can understand the fascination of the abundance of knowledge.
　However, I wonder if sushi chefs also have the orientation of buckwheat noodle chefs. There is no doubt that sushi and soba are two major areas of Japanese cuisine, and sushi and soba go very well together. However, as a “creator,” it seems to me that the direction of his orientation is a little different from that of a sushi chef. The “cooks” are not so different from the elderly who love to cook.
　I am an elderly person who loves cooking, but I am too “confused” to think about it (laugh).
　For the time being, I do not want to buy a millstone to make buckwheat flour by myself, but I would like to get buckwheat flour easily and make the best use of the “set” of buckwheat flour. However, I have a feeling that I will be addicted to it before long. I am looking forward to getting some more.

Posted on 8月 16th, 2024 by 三木 奎吾
Filed under: おとこの料理＆食