MARU-YUBESHI

丸柚餅子のしほり An Introduction to Maru-yubeshi

加賀藩前田家が伝承

The Traditions of the Maeda Clan, Rulers of the Kaga Domain

百万石を誇る加賀藩前田家に仕えた料理頭、舟木伝内とその息子安信が書いた料理書には丸柚餅子の製法が書かれています。260年をこえる昔、加賀藩前田家で記された丸柚餅子の製法と歴史ですが、その原型である塩からい柚餅子の歴史は、530年前にさかのぼり室町時代に始まったようです。以来、前田家のお殿様が召し上がった丸柚餅子は、包丁侍と呼ばれた料理人らの手によって洗練された様子が伺えます。悠久の歴史を経て現代に伝えられた丸柚餅子、責任と誇りをもって柚餅子総本家中浦屋が製造させていただいております。

Funaki Dennai, the head chef for the Maeda Clan that ruled over the Kaga Domain of medieval Japan, wrote a recipe book with his son Yasunobu in which they detailed how to make maru-yubeshi, or whole unsliced yubeshi sweets. The Maeda clan recorded the recipe and history of yubeshi some 260 years ago, though the history of yubeshi stretches back another 530 years to a salty prototypical yubeshi from the Muromachi era (1336–1573). Ever since, it is believed that the yubeshi that the lord of the Maeda Clan ate was elegantly served by samurai chefs known as the “kitchen knife samurai.” In the eternity between then and now, the responsibility for maru-yubeshi has proudly been taken up by Yubeshi Souhonke Nakauraya, and we continue to produce it to this day.

輪島塗の行商で広がる

Spreading via Traveling Salesmen of Wajima-nuri Lacquerware

柚餅子総本家中浦屋がある輪島市の基幹産業は輪島塗です。古くから輪島塗の商い方法は全国各地のお得意様を訪ねる行商でした。お客様のもとで注文をいただく折、納品にお伺いする折、折に触れ重宝されたのが丸柚餅子でした。受け取ったお客様はたいそう喜ばれました。長期の保存ができることも手伝い、行商人らは安心してお土産として持ち歩いたのです。長期の行商で硬くなった丸柚餅子は、訪問先の厨房で蒸し直したり炙ったりと、行商人も腕をふるったようです。

The town of Wajima, where Yubeshi Souhonke Nakauraya is based, is best known for its wajima-nuri lacquerware. Since long ago, wajima-nuri lacquerware would be sold by traveling salesman who would visit their regular customers all throughout Japan. When salesmen would visit their customers to take orders or to deliver the goods, they found that having maru-yubeshi with them could be a valuable way to delight their customers. The maru-yubeshi’s ability to keep for a long time was a great benefit to these salesmen, allowing them to conveniently bring them along on their way out of Wajima. Though the maru-yubeshi would harden during the long trips, the salesmen could demonstrate their prowess in their customers’ kitchens to reheat and revive these sweets by steaming or broiling them.

お茶うけに料理に

Served with Tea or in Japanese Cooking

丸柚餅子は、そのまま薄切りにしてお茶うけとして召し上がっていただくほか、日本料理では茶碗蒸しやお吸い物の椀だねとしてお使いいただいております。柚子の香りと苦みに甘さがとけあう味わいを活かし、天ぷら、おひたし、和えもの、酢のもの等にもアレンジしていただいております。丸柚餅子は、場面を選ばずお使いいただける、日本古来の技を引き継いだ代表的な食品です。

Maru-yubeshi can be served on its own, thinly sliced, as a sweet side to go along with tea, or as an ingredient in a chawan-mushi savory custard or in traditional Japanese soups. The fragrance of the yuzu, along with its sweetness and bitterness, adds a wonderful and distinctive touch to a wide variety of Japanese dishes, such as tempura. Maru-yubeshi is made with traditional Japanese techniques, making the perfect addition to any Japanese dish.

酒肴・アペタイザー・洋食に

Served with Drinks, as an Appetizer, or in Western Cooking

酒肴として、辛口の日本酒、焼酎、ビール、ウイスキー、ブランデー、赤白ワイン等とも相性が良く、薄切りにしてそのまま召し上がっていただくほか、チーズ、オリーブオイル、塩胡椒、生ハム、サラミ等とアレンジしてアペタイザーとして召し上がっていただくと、思いもよらぬ味わいが口いっぱいに広がります。サラダ、ピザのトッピング、ミルクアイス・ヨーグルト等に添えてデザートとして、工夫しだいで洋食の素材としてもお愉しみいただけます。

Maru-yubeshi, served thinly sliced on its own or with cheese, pairs nicely with dry sake, shochu, beer, whiskey, brandy, and red or white wines. Alternately, combining the flavor and texture of maru-yubeshi with olive oil, salt and pepper, uncured ham, or salami makes for a uniquely and unexpectedly delicious appetizer as well. Maru-yubeshi also goes well with a variety of other dishes, being a delicious addition to salads, a topping for pizza, and a wonderful complement to yogurt, ice cream, or other desserts.

お好きなかたさで愉しむ

As Soft or Firm as You Like

丸柚餅子は長期間の保存が可能な保存食です。製造には最低でも半年を要し、販売されている丸柚餅子は2年もの3年ものです。販売時に蒸し直して軟らかい商品をお届けしますが、日が経つにつれ徐々に硬くなってまいります。硬いものは蒸す、炙る等の熱を加えることによって軟らかくなります。軟らかいものは即座に冷凍することによって軟らかさを保つことができます。軟らかいもの硬いもの、それぞれに味わい深くお好みの硬さを見つけていただきたく存じます。

Maru-yubeshi are made to keep for a long time; it takes a minimum of half a year to simply make them, and some of them are two or three years old when they’re sold. Maru-yubeshi are steamed to soften them before sale, but as time goes by, they will gradually harden again. These hardened maru-yubeshi can be softened again by heating them up, such as by steaming or broiling. If refrigerated immediately after softening, they will remain softened for longer. Whether it’s soft and tender or nicely firm, you’re bound to find a firmness that’s just right for you.

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