vegetarian&vegan cafe

Vegan cuisine hot spring Traditional Japanese inn

Kuroishi Itadome Hot Springs Saikawa Ryokan (Traditional Japanese inn)

ビーガン料理の温泉宿  黒石市板留温泉 斉川 旅館
http://tabinoyado-saikawa.com/

浅瀬石側が近くを流れる、板留温泉は、山間のゆったりとした温泉郷。
板留温泉にある斉川旅館は、県内では数少ないビーガン対応の温泉宿。
女将の斉川せき子さん、若女将の娘の蘭子さんが日々料理の腕を磨いている。

Itadome onsen (hot spring) is located near to Aseishigawa dam, and is a relaxing hot spring village within the mountains.
Saikawa Ryokan in Itadome Onsen is one of the few vegan friendly hot spring Ryokan (Traditional Japanese inn) in the prefecture.
Landlady Mrs. Saikawa Sekiko and the landlady’s daughter Ms. Ranko are improving their cooking skills every day.

斉川旅館がビーガン料理に対応するようになったきっかけは、平成15年に、ゲルソン療法の会という、病気のため食事制限をしている人たちの団体から宿泊依頼が来たことから始まる。難しそうな食事制限に他の宿泊施設からみな断られ、斉川旅館に来たのだった。女将さんのせき子さんは、何とかしてあげたいと、今まで作ったことのない料理に挑戦することとなった。動物性食品をはじめ、他の食材も制限があり、調味料の味噌・醤油・塩も使えなかった。

せき子さんは、昆布出汁や野菜の旨味を使い、料理を出した。ゲルソン療法の会の人達は大変喜び、それ以後継続的に訪れるようになった。せき子さんは、「頼まれたら断れない性分なの」と笑った。それ以後、アレルギーやビーガン等、食に不自由な人たちにも提供できるようにと、ビーガン料理を学んだ。前から野菜を中心とした精進料理を作っていたこともあり、さほど難しいとは思わなかったという。せき子さんが作るお料理は、目にも楽しいカラフルなお料理。

 

The reason behind why Saikawa Ryokan became vegan friendly started in the year 15 of Heisei (2003) when a group of people from the Gelson Therapy Association who had dietary restrictions due to illness checked in and request for special diet needs that suite them. They ended up in Saikawa Ryokan since their difficult dietary restrictions were rejected by other Ryokan (Traditional Japanese inn). The landlady Mrs. Sekiko wanted to do something for them hence she stated dealing with a whole new cuisine where she had never prepared before in her life. Miso, soy sauce and salt seasonings could not be used and there were also restrictions on other ingredients used including animal products.

Mrs. Sekiko uses kombu (kelp) broth and vegetables umami to prepare the meals. Guests from the Gerson therapy group were very pleased, and since then they have been visiting Saikawa Ryokan on a continuous basis. Mrs. Sekiko laughed, saying, ” I can’t refuse when I was requested. ” After that, she learned and studied about vegan cuisine in order to suite the needs of those who are vegans or those who need special diet. Since she had been preparing vegetarian dishes with vegetables as the main ingredient, it is not that hard for her after all. Mrs. Sekiko’s dishes are colourful and are already exciting just by looking at it.

おからこんにゃくを使ったフライは、お肉のような食感。衣には、卵を使わず、長芋を繋ぎに使う。すり下ろした紫玉ねぎの美しい色と大根のハーモニーが彩を添える。長芋を細かく刻んで、うえに山菜のミズをすって載せたお料理は、ミズのトロトロ感と長芋のツルツル感が相まって、のど越しが良い。薄い塩味。

The fried soybean curd konjac has a meat like texture. Instead of using eggs, yam is used to bond them together. The beautiful colour from the grated purple onion and the harmony colour of the radish are added. The yams are finely chopped and top with wild vegetables known as “Mizu”. The pulpy feeling of Mizu and the smoothness of yam combining make it easy to travel down the throat. The taste is lightly salty.

野菜の煮物は、こぶ出汁で素材の味を引き出している。かぼちゃのサラダは、ネギの風味が単調なかぼちゃの味を引き出してくれる。
Boiled vegetables are place into the kombu (kelp) broth to bring out the taste of the ingredients. The leek flavour brings out the taste of the pumpkin for pumpkin salad.

ビーガン料理も様々な調理法があるが、せき子さんのお料理は、日本的な精進料理を基本としている。ビーガンでなくとも、健康になりたい人は、デトックスのためにもお勧めしたい。

There are various ways to prepare vegan meals, but Mrs. Sekiko method is based on Japanese style vegetarian preparing method. Detoxication via this kind of meal is recommended for those who are not vegan but wanted to stay healthy.

平成19年、ニューヨークで美容師をしていた娘さんの蘭子さんが帰国。

旅館を手伝うようになった。今は、まだ、お料理はせき子さんが担当し、蘭子さんは、旅館の一隅で美容室をやりながら、女将、若女将として二人の取り組みが始まった。

In the year 19 of Heisei (2007), Mrs. Sekiko daughter, Ms. Ranko, who was a hairdresser in New York, returned to Japan.
Ms. Ranko ended up assisting in the Ryokan (Traditional Japanese inn).
For now, the two-man team of the landlady and her daughter had begun. Mrs. Sekiko is still responsible in the kitchen and Ms. Ranko runs a beauty salon at a corner of the Ryokan (Traditional Japanese inn).

Ms.Ranko’s beauty salon

ニューヨークでビーガン料理に日常接してきた蘭子さんは、ただ食べるだけでなく、見た目も美しく、クオリティの高いオシャレなビーガン料理が良いと考えている。食材にもこだわり、鶏卵は、ケージフリーの平飼のものを、お米は、無農薬の物を使うようになった。他の食材もオーガニックを基本としたいと考え、食材探しもしている。お母さんのせき子さんの料理が、日本的な精進料理を基本としたビーガン料理に対し、蘭子さんは、アメリカのインポッシブルフーズの完全植物性パティを使ったハンバーガー等、目先の変わったものも提供したいと考えている。せき子さんお勧めの、おからこんにゃくとは、一線を画す。

Ms. Ranko who had seen a vegan food in her time at New York thinks that just by intaking vegan food is not enough. Appetizing looks, high quality and stylish vegan food is also significant.  In this Ryokan (Traditional Japanese inn) being particular on the ingredients used in preparing the meals is an aim. They started using cage free chicken eggs and pesticide-free rice. They are now searching for more organic ingredients. Mrs. Sekiko ways of preparing is based on Japanese style vegetarian preparing method while Ms. Ranko also wants to offer something unique, such as hamburger made from fully planted patties from American Impossible Foods.

Completely planted patties from Impossible Foods in the United States are totally different and distinguishable from the soybean curd recommended by Mrs. Sekiko.

ただ、二人とも、山菜や、自生するヨモギなどの和ハーブを使い、黒石の土地の特性を生かしたビーガン料理を提供し、将来的には、旅館の施設を活用し、立ち寄り湯とビーガン料理で多くの人に来てもらいたいと思っている。
They wish offer vegan   dishes that make the best use of the natural resources of Kuroishi by using wild vegetables such as Japanese mug wort and herbs and to fully use the facilities and attractions in their Ryokan (Traditional Japanese inn) like the hot spring and vegan friendly option to attract more customers in the future.

温泉とビーガンの旅館、魅力的です。
Hot spring and vegan friendly Ryokan (Traditional Japanese inn) are a wonderful attraction.

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