Also for miso soup, tofu and cream! The charm of freshly pressed olive oil
Nango-cho, which is relatively warm all year round due to Kuroshio’s influence and long hours of sunshine, is a producer of mango, a specialty of Nichinan city. Nichinan City and local farmers have been experimentally planted for seven years to produce staple crops for regional agriculture after mango.
It was Olive, the white fur arrow stood there. It is mainly grown in countries with Mediterranean climates such as Spain, where the summer is hot and dry.
Another reason for choosing is animal damage countermeasures. Nango town is an area inhabited by monkeys and has been affected by the infestation of animals on fruit fields. Olives have a bitter taste and are said to dislike monkeys.
We looked for varieties that fit the climate of Nichinan City, where there is a lot of rain, and collaborating with a professor at Miyazaki University who studies olives, we have grown over 20 varieties. trial and error process.
Olive oil domestically less than 1% of consumption is still valuable. Freshly pressed olive oil has a high aroma, and although it is mild, it is very rich. It has no scientific treatment and “low acidity”, which is the standard for high quality. Not only is it delicious when dipped with bread or used as a mixing ingredient, but you can quickly change the dish to a rich flavor just by placing a few drops on meats, fish, miso soup, cold yakko, etc.
According to Hidetoshi Ikeda, a director of companero, “There’s nothing wrong with Japanese or Western food.” It tastes so good even if you put it on ice cream. It is said that the goodness of fresh oil stands out when it is not heated. It matches the marine resources of Nango Town, where there is an abundance of fishing grounds, and more and more local restaurants are devising and offering menus using this local fish and oil.