"Miyakonojo Ingredients WEEK", where you can enjoy delicious foods grown in Miyakonojo, such as Miyazaki beef, herb-grown pork, and pheasant meat, will be held at the French restaurant J'ai from March 9 to 22. It is held at faim Nakameguro store.


Miyakonojo is an area consisting of the entire area of Miyakonojo City and Mimata Town in the southwestern part of Miyazaki Prefecture. Surrounded by the magnificent Kirishima mountain range, the basin where the rich Oyodo River flows in the center, it seems to be one of the leading "food production areas" in Japan!

Among them, "livestock" is particularly popular, and the amount of beef cattle, pigs, and chickens produced is "the highest in Japan". Miyakonojo's calf is said to be the "bare cow" of famous brand beef such as Miyazaki beef. In addition, it is said that it is also focusing on the production of "Queen Herb Pork (Ton) " grown with four kinds of herbs, ginger, nutmeg, cinnamon and oregano, and "Pheasant meat " which is said to be low in fat and low in calories. I'm curious.


"Miyakonojo Ingredients WEEK" is an event that conveys the "charm of food" of Miyakonojo. The chef's proud dishes prepared by the cooking method according to each ingredient are offered on a daily basis according to the arrival status of the ingredients of the day.

■ I was allowed to sample pheasant meat, herb pork, and Miyazaki beef!

The delicious foods that represent Miyakonojo were also sampled at the En-eating editorial department.

This time, I received a salad using chicken meat, a garbure (vegetable soup) made from herb pork, and grilled Miyazaki beef fillet. All of them were finished in gems that made full use of the taste and texture of the ingredients!

Below, we will deliver an example of the menu offered at Miyakonojo Week with a taste report.

・ Plenty of smoked pheasant breast salad


Pheasant meat is firm and chewy. Still, it has no streaks or dryness, and has a moist texture and a smooth texture! Although it has a unique mellow taste unique to pheasants, it does not have a wild odor and can be eaten refreshingly with crispy vegetables such as Chinese cabbage.


Actually, I also had another dish, a confit salad made by slowly boiling pheasant peach meat, but I felt the rich taste peculiar to pheasant more strongly. The slightly addictive taste that spreads as you chew it goes great with wine!


・ Salted pork belly soup Garbure


A menu of herb pork ribs that have been salted for about a week to increase their flavor, and made into a soup with plenty of vegetables. Since it is simmered only with the taste of meat and vegetables, you can fully enjoy the deliciousness of the ingredients themselves.


Herb pork has a sweetness that melts in fat, but has a refreshing taste that is not persistent. The outside is crispy and fragrant, but when you put it in your mouth, it disappears without chewing. The soup stock had a gentle taste and was slightly salty, which further enhanced the sweetness of the pork.

・ Miyazaki beef sirloin roast beef


Sirloin roast beef where you can enjoy the delicious taste of Miyazaki beef straight. The lean meat with moderate sashimi is finished in "rare" so as not to spoil the flavor.


The meat is so tender that it won't get caught in a knife or teeth! The moment you eat it, the fat melts softly. And the juicy gravy that overflows in your mouth. The umami and sweetness still tempt the tongue.

By the way, I also had grilled Miyazaki beef fillet, which is also excellent. As expected, it has won the Wagyu Olympics "National Wagyu Ability Co-Promotion Association" for the second time in a row, so there are no complaints about the taste, texture, and aroma! was.


The location of the Jeffane Nakameguro store is 1-13-5 Kamimeguro, Meguro-ku, Tokyo. Miyakonojo Ingredients Week will be held until March 22nd. Don't miss the chance to eat Miyazaki beef, herb pork, and pheasant meat, which you can't usually eat!