Even though it’s Risshun(the first day of spring), it’s still cold in the morning.  To be honest, I can’t wait for spring, but we must not forget the benefits of this cold weather.  When salmon caught in the autumn is dried, it has a much better flavor and umami than salmon that has just been seasoned with only salt.  Drying the salmon removes excess moisture, increasing the density of the umami components, and exposing the salmon to the cold wind accelerates the degree of aging of the meat and salt, bringing out the original flavor of the salmon. This is because it brings out the flavor.  The best match for this dried salmon as a side dish is sake brewed in the middle of the winter. Temperature control is very important when preparing sake.  The low temperature suppresses the growth of unnecessary bacteria, and the microorganisms that make sake work well.  It is said that if the moromi is allowed to ferment slowly in the low temperatures of winter, it will produce fine, high-quality sake.  One of the joys of waiting for spring is being able to enjoy the ingredients and drinks prepared during the winter.

立春を迎えたとはいえ朝の冷え込みはきびしいです。春が待ち遠しい気持ちも正直なところですが、この寒さがもたらす恩恵も忘れてはなりません。秋に取った鮭を干すと風味・旨味ともに、塩をしただけの鮭に比べ格段によくなります。鮭を干すことで余分な水分が抜け、旨味の成分の密度が高くなっていくことと、冷たい風に晒すことで、身と塩の熟成する度合いがもう一段すすんでいき、鮭本来の風味と旨味が引き出されていくためです。この干し鮭を肴に一番合うのが寒仕込みのお酒です。日本酒の仕込みは、温度管理がとても重要なです。低温だと、余計な雑菌の繁殖を抑え、お酒をつくる微生物がよい働きをしてくれます。冬場の低い気温の中で、もろみをゆっくりと時間をかけて発酵させると、きめ細やかで良質な酒に仕上ると言われています。春を待つ楽しさの一つが、こうした寒中に準備された食材や飲み物を満喫できることです。