2022.10.15

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Eat Shinshu meat! First

Nagano Prefecture, where diverse food culture has been nurtured by region. Shinshu soba and oyaki are representative, but the meat culture rooted in various places is varied. Therefore, we will deliver a special feature entitled "Eat Shinshu meat" in two times.

Vol.1 Appearance, name, taste! "Bandit ware" of impact
Vol.2 sauce and cabbage decide! "Komagane sauce katsudon"

Vol.1 Appearance, name, taste! "Bandit ware" of impact

Image: 3rd generation shopkeeper Naotaka Takami

Bandit
3rd generation shopkeeper Naotaka Takami

"Banditaki" has developed mainly in Shiojiri and Matsumoto City, and can be seen not only at cafeterias and izakaya in the whole prefecture, but also at supermarkets and convenience stores. This is an exciting dish that pickles one piece of chicken in a garlic soy sauce sauce, sprinkled with potato starch and fried.

The crispy, juicy texture and the scent of appetite garlic are attractive, and it can be suitable for rice and alcohol.

"Bandit" is located about a 5 -minute walk from JR Shiojiri Station. A monument of "Motozo Bandit" stands in front of the store

The traditional izakaya has the atmosphere, and many customers from outside the prefecture go to the taste of "bandits"

The birthplace is the bandit "Bandit" in Shiojiri City, where the monument of "Motozo Bandit" stands. It is said that the grandparents of Naotaka Takami, the current owner and the third generation, devised about 70 years ago.

"Jeepy" is a classic Taiwanese gourmet with a large chicken fried, and it certainly looks exactly like the bandit -grilled appearance.

The secret sauce that inherits the genealogy of Chinese cuisine is to use garlic, which is 10 times the amount of fried chicken. Use onion, soy sauce, sake, mirin, and do not use ginger

Although there is no accurate record, Takami -san heard from relatives and others according to a chicken dish that a grandparent who had set up a shop called "Matsumoto Shokudo" before the war. He said he made a story as a hint. According to Takami -san, Taiwanese stall cuisine "Ji Pai (chicken excretion)" is expected to be roots.

Even in medium size, this volume! In addition, you can choose mini, large, and oversized

My grandparents also devised the menu name "Bandit ware". His grandfather originally also operated a livestock company called Hakuho, and he was offered a chicken with a full -scale bone because he used to go around local farmers and buy chicken.

According to the appearance of the impactful dish, the idea of "a name will be never forget once you hear it", and it is said that the grandfather -like grandfather's wild appearance was "bandit -yaki".

Sprinkle with plenty of potato starch and fry firmly with high -temperature oil to give a unique texture.

"The reason why it is fried but" baked "is a unique naming sense of grandparents who wanted to give the menu name that was interesting.

It is not unusual for a slightly unusual menu name now, but at that time it was the foresight and strategy of grandparents that had that sensitivity. I guess it was popular because of this name. "

As the word suggests, "bandit -yaki" is a huge hit with the taste. Therefore, the store name was changed to the current bandit.

Gradually, the number of shops provided around, and has been established as local gourmet. Since the 2000s, when class B gourmet began to become a hot topic in various places, it became known inside and outside the prefecture.

What Mr. Takami still sticks to as a birthplace is to provide with bones. The manufacturing method has hardly changed from the grandparents.

"I want you to become a representative dish in this area, and I want more people to visit the area in search of bandits. This has not changed since I was a grandparent," he said.

Bandit
Address: 10-1, Daimon Nanadacho, Shiojiri City
phone:0263-52-0743

Vol.2 sauce and cabbage decide! "Komagane sauce katsudon"

Komagane Sauce Katsudonkai
Chairman Kojiro Arai

Katsudon is loved all over Japan and is popular as a national food.

Eggs are common, but in Komagane City, "sauce katsudon", which is a freshly fried thick tonkatsu, and a shredded cabbage. In search of this taste, it is also a classic local gourmet that many tourists visit.

Katsudon with sauce was first provided in the city in the early Showa era. There is an anecdote that the owner of the cafe "Kiraku", which was a food bolt, saw Western foods such as curry, cutlet, and omelet that began to become flourished at the time, and thought about boiling cutlet.

The katsudon became a reputation, and at that time, in Inaya, there was a factory of "KAGOME", which made Japan's first source, and the source was familiar in this area, so the sauce and rice bowl gradually. It is said that it has become widespread.

It is the rule of thumb to provide it with a bowl instead of a heavy. It is recommended to put the overflowing cutlet on the lid once and taste it with the rice below.

However, before the existence was known inside and outside the prefecture, there was an effort in the shadows.

Even in Komagane City, which is rich in nature surrounded by two Alps, the bubble economy collapsed and regional competition intensified. The Chamber of Commerce and Industry held a study meeting by inviting regional revitalization experts from outside the city to see if the local resources were raised by local resources.

At that time, a specialist who saw the "source katsudon" provided at lunch was surprised at the surprising dishes that had never been eaten before, "This is a material that can be a catalyst for revitalizing this area. I'm convinced!

A sauce and rice bowl that even experts around the country were unusual. At first, it was difficult for the locals to have a meal, so it was difficult to get the agreement of restaurants at first, but by the careful explanations of experts and the Chamber of Commerce, the uniqueness and possible and possible gradually. Understanding sex has spread.

In 1993, a restaurant that provided sauce and bowl participated, and the Komagane Sauce Katsudonkai was launched. Efforts to transmit the charm of the town with their own food culture.

One of the nine articles to warm the sauce when making freshly fried cutlet through the sauce.

What I did, especially was the creation of a recipe that is the basis of the umami sauce that is the decisive factor of the taste. Developed a commercially available product by brewing to local miso brewery. In addition, in order to unify the quality, nine articles are stipulated, such as "Meat is basically 120g of pork loin" and "no vegetables other than cabbage".

As a result, it was different from the source katsudon, which is transmitted to Kofu City, Yamanashi Prefecture, Kiryu City, Gunma Prefecture, Aizuwakamatsu City, Fukushima Prefecture, and Fukui Prefecture.

The special umami sauce made at the meeting is also on the market

Since then, it has also been awarded for the local gourmet festival "B-1 Grand Prix", and has also improved its national recognition.

On the 15th anniversary, we used Ina soy sauce brewed soy sauce manufactured in Komagane city for commercial sauce, and was renewed more deliciously.

On the 25th anniversary, we are developing various activities, such as planning a collection of sauce katsudon -dons nationwide.

The proof of the member's store is a fried (orange) flag. "Katsu" is officially written in hiragana

In addition, the distribution of discount tickets to participants in the local marathon tournament, the use as a hometown tax payment item, and the Komagane sauce that has the meaning of "eating katsudon and winning the exam" for local students. We also provided an approach in the community, such as distributing a discount ticket for katsudon, a restaurant belonging to the bowl party.

In 2015, it was also expanded nationwide by a limited -time menu at the "Hotto" chain store specializing in a take -out lunch box.

The cut thick cross section is appetizing

Currently, Kojiro Arai, who runs two stores, including the ramen restaurant "Engiya", is the fifth -generation chairman of the Komagane Sauce Katsudonkai, which is currently a member of 34 stores.

Even in the "Engiya", there are set menus such as gyoza, fried chicken, and char siu bowl, so ramen and sauce and bowl sets are the most popular.

Arai's sauce is based on the taste of umami sauce set at the meeting, and Arai's shop is to add grated apples. Katsu is provided at 180-200g volume.

"Engiya" moved from Komagane City to Miyata Village. Arai also runs a ramen shop in Komagane city

"Source katsudon can be provided regardless of Japanese, Western, or middle, and there are some tourists who have a lot of hobbies in Komagane city. On the other hand, we betray our customers' expectations. I have been working on cooking without cooking, and I want to continue to contribute to the weight of the history that I have built. "

Arai who talks like this. Next year, the Komagane Sauce Katsudonkai will be celebrating its 30th anniversary, and we will continue to pay attention to the development of the event that will continue to develop!