"Mamanai" that only employees can usually eat. Wouldn't it be even more of a concern for popular stores and employees?

At the popular sake bar "Aonisai" in Tokyo, "Mamanai Hayashi Rice" is being offered to the general public for a limited time. The menu is hayashi rice. When making kakuni pork (it seems to be a standard lunch), it is said that it is "sneak" in the part that has been boiled down so that the lumps can not be seen. This time, the special edition is offered as "Ena Hayashi" (lunch 880 yen).

Ena Hayashi is a local menu in Ena City, Gifu Prefecture, which is also the birthplace of the owner. It is said that it was developed after the place related to Hayashi Rice's creator, Mr. Hayashi (there are various theories).

The condition is to use three ingredients, "ancient rice", "agar", and "agar sodachi Miura pork". It is available at 9 stores locally, and this time it will be offered in Tokyo through the "Woman Castle Owner's Village Iwamura" campaign that promotes the charm of Ena City. One of the stores is Aoni.

"Ena Hayashi", a two-year-old man, is made from the rest of the kakuni and has "Mamanai Hayashi Rice" with chopped Miura pork as an accent to the texture.


When I try to eat it, the roux with the delicious taste of pork creates an exquisite depth. It has a rich but refreshing taste with a nostalgic taste. Is it because of the Japanese seasoning used for Kakuni?

It seems that the rice is made by a contract farmer in Ena City, and it is completely pesticide-free. The taste value (a number that represents the deliciousness of rice on a scale of 100) is as high as 90, and it is said that this is polished and cooked every day at the store.

Hayashi rice is full of ingredients and cooking methods. It will be available until November 30th.

In addition, Daitabashi Bar awaited (Suginami-ku, Tokyo) is also offering "Ena Hayashi". This is a generous amount of Miura pork cutlet.


Miura pigs are raised on food mixed with Amakusa, which is a raw material for agar. It's soft, rich and sweet. According to awaited, "Tonkatsu is the most delicious way to eat this pork," he said, and decided to put the fried pork on hayashi rice.

You can certainly feel the good quality of the fat with a refreshing sweetness. This is Umai!


This will also be available until November 30th. Because it is a campaign, even if you use a little expensive ingredients, you can get it at a reasonable price. How about tomorrow's Gohan?