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<\/figure>\n<\/figure>\n\n\n\n- The Magic of Mikuniminato<\/a><\/li>
- Terroir-Influenced Gastronomy<\/a><\/li>
- Classes in Local Cuisine <\/a><\/li>
- Indelible Memories<\/a><\/li><\/ul><\/div><\/div>\n\n\n\n
The Magic of Mikuniminato<\/h2>\n\n\n\n
As we arrived in Mikuniminato, we were immediately taken by the peaceful streets lined with traditional machiya<\/em> houses. Their wooden beams and tiled roofs offered glimpses into the town\u2019s storied past. The atmosphere was quiet and timeless, perfectly reflecting the town\u2019s role as a once-vital port. Little did we know that our stay at the auberge would provide an even deeper connection to Mikuniminato\u2019s cultural and culinary essence.<\/strong><\/p>\n\n\n\n
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<\/figure>\n<\/figure>\n\n\n\nAuberge Homachi Mikuniminato<\/a> is a collection of nine exquisitely restored machiya townhouses, each seamlessly blending traditional charm with modern comfort. Our room, Bishamon, featured exposed wooden beams and latticed bay windows, creating a deep sense of connection to the past.<\/strong> The main bedroom had two modern beds, and with a separate tatami room available, it offered a comfortable option for a group of three or four to stay in the machiya. The bathroom, with its large stone basin, was a standout feature, adding a luxurious touch to the space and enhancing the overall calming vibe. It was the perfect retreat after a day of exploring the town.<\/p>\n\n\n\n
Terroir-Influenced Gastronomy<\/h2>\n\n\n\n
The culinary journey began with dinner at Tateru Yoshino Mikuniminato, the auberge\u2019s restaurant led by acclaimed chef Tateru Yoshino. The multi-course French-inspired menu paid tribute to the region\u2019s seasonal and artisanal ingredients, with each dish telling the story of Mikuniminato\u2019s land and sea.<\/strong> One highlight was an hors d’oeuvre served in a martini glass \u2014 a layered combination of cauliflower mousse, seared scallops, and foie gras. The rich creaminess of the mousse paired perfectly with the delicate sweetness of the scallops and the indulgence of foie gras, creating a perfect introduction to the meal.<\/p>\n\n\n\n
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<\/figure>\n<\/figure>\n\n\n\nAnother standout was the Echizen soba<\/a>, elegantly presented on a gold plate with Koshino Ruby tomato puree and caviar. The soba\u2019s nutty, earthy flavor contrasted beautifully with the sweetness of the tomatoes and the briny bite of the caviar, creating a symphony of textures and flavors. The main course was venison from Fukui Prefecture, served with a tangy framboise sauce and red currants. The venison\u2019s depth of flavor was enhanced by the fruity sauce, while the currants added an unexpected burst of tartness, tying the dish together. Each course was thoughtfully crafted to highlight local ingredients, with the option to pair exquisite wines carefully selected to complement the flavors. Guests can choose to include a drink pairing or savor the beautifully prepared dinner on its own.<\/strong><\/p>\n\n\n\n
Classes in Local Cuisine <\/h2>\n\n\n\n
The next morning, we were excited for a cooking class that would take us deeper into the region\u2019s food culture. A local instructor arrived at our machiya and guided us to the kitchen, where we prepared traditional dishes using local ingredients.<\/p>\n\n\n\n
The star of the class was Mikuni\u2019s renowned sweet shrimp, prized for their tender texture and natural sweetness. We also worked with Sannenko shallots, grown in the sandy soils of the Sanrihama Dunes and celebrated for their crisp texture and mild flavor.<\/strong> Another ingredient was momi-wakame<\/em>, a local seaweed hand-rubbed and sun-dried to preserve its briny, umami-rich flavor.<\/p>\n\n\n\n
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<\/figure>\n<\/figure>\n\n\n\nTogether with the instructor, we prepared several dishes that were as delicious as they were steeped in tradition. One standout was shio-iri<\/em>, a local fish first boiled in salt water with the same density as seawater, then roasted to enhance its flavor. The simplicity of the dish allowed the natural flavors of the fish to shine.<\/strong> We also made crispy sweet shrimp katsu, served with tartar sauce made from marinated Sannenko shallots. The shallots\u2019 tangy punch paired perfectly with the shrimp\u2019s sweetness.<\/p>\n\n\n\n
For an unexpected treat, we made caramelized kombu<\/em>, crispy seaweed coated in a sweet glaze and topped with crushed almonds. The combination of saltiness and sweetness delighted the palate in a surprising and satisfying way. To accompany these dishes, we cooked freshly steamed rice topped with momi-wakame<\/em> flakes, whose umami richness elevated the simple rice. <\/strong>For dessert, we made warabi mochi<\/em>, a soft, jelly-like treat dusted with nutty barley powder \u2014 a regional twist on the classic soybean-covered version.<\/p>\n\n\n\n
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<\/figure>\n\n\n\nThroughout the class, I felt a deep connection to the food we were preparing. It wasn\u2019t just about cooking; it was about understanding the story behind each ingredient and learning techniques passed down through generations.<\/strong> The entire experience was as much about the culture as it was about the cuisine, offering us a deeper appreciation for the people and traditions of this port town.<\/strong><\/p>\n\n\n\n
Indelible Memories<\/h2>\n\n\n\n
Our time at Auberge Homachi Mikuniminato wasn\u2019t just about enjoying luxurious accommodation or exceptional food \u2014 it was a journey into the heart of the region\u2019s culture and traditions. From the harmonious flavors of the French-inspired dinner to the hands-on cooking class that brought local ingredients to life, every moment enriched our connection to this beautiful port town.<\/strong> As we left Mikuniminato, we carried with us more than just fond memories of its picturesque streets \u2014 we brought a deep appreciation for the region\u2019s culinary heritage and the stories behind its food.<\/p>\n\n\n\n