ENGLISH CONTENTS

2019.06.21
ENGLISH CONTENTS

The bounty of the sea, mountains and lakes: Luxurious breakfasts unique to Matsue

  • TEXT
  • Mika Yamane
  • PHOTO
  • Masanobu Ito
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  • Endowed with a natural environment of mountain, sea and lake, the city of Matsue is the capital city of Shimane Prefecture. Home to national treasure Matsue Castle and beautiful sunsets over Lake Shinji, the city is known as an international destination for tourism and culture.
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  • This land of plenty is home to MOSORO, Matsue Excel Hotel Tokyu’s restaurant. MOSORO’s aim is to grow and develop along with the region. In cooperation with the municipal government, Japan Agricultural Cooperatives (JA) and food and beverage outlets, the restaurant engages in efforts towards local production for local consumption, with the head chef personally attending meetings.

     
  • MOSORO’s buffet-style breakfast offers fifty or so different menu items. The special recommendation of the head chef, who is very selective about ingredients, is vegetables from Matsue. Consumer awareness of Matsue-grown vegetables is still low, but delectable vegetables are harvested year-round in Matsue, the sweetness of its cabbages and onions being particularly notable. The chef wants customers to know and share in the deliciousness of locally-grown vegetables. The buffet offers an abundance of seasonal vegetables in a year-round bonanza from the earth, such as cherry tomatoes, cabbage, onions, asparagus, and the green vegetable asukko (a Shimane original developed from the hybridization of broccoli with ‘vitaminna’ greens).
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  • There’s no shortage either of fresh seafood from the Sea of Japan. A daily offering at MOSORO is dried ‘nodoguro’ (blackthroat seaperch). The umami flavor of its melt-in-the-mouth flesh is enhanced by the process of drying.
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  • Customers can also enjoy shijimi clams from Lake Shinji in the form of miso soup. Our chefs hope that the lake’s nourishing shijimi will fill customers with vim and vigor for the day.
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  • For those in the know, Shimane Prefecture is a great area for rice. The morning and evening temperature differences of the Chugoku Mountains and their pure spring water create deliciously sweet and sticky rice. The Kinumusume rice variety is made into rice porridge for breakfast. Diners can choose from six kinds of toppings, including shijimi clam tsukudani (a preserved condiment), and kojizuke pickled squid from the San’in region.
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  • The name MOSORO is a quote from the Kunibiki shinwa myth in the ancient Izumo no Kuni Fudoki (Records of Izumo), in which ‘mosoro mosoro’ means ‘quietly and gently.’
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  • The MOSORO breakfast, enjoyed in the land with links to old Izumo province myths and brought to you by the dedicated MOSORO staff, is sure to set you up in mind and body for a full day on the go.

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