郷土料理。
Feb 4, 2011
かっぽ鳥：地鶏、ニラ、タマネギ、しいたけ。
炙ると出てくる竹の油が、にんにく醤油にしお胡椒のシンプルな味付けを深く丸くする。
〆はおじや。
これジンギスカンもいいかもね。
かっぽ酒：焼酎の熱燗。注ぐ際に、かっぽかっぽと心地よい音が出るのが特徴。
竹から出る油の成分が二日酔いを防ぐみたいですよ。
って事で、竹まみれの一夜でした。
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