もくもくすもーく 2つのレーベル
島すもーく
Island smoke
佐渡島の旬の食材と佐渡島の燻製チップを組み合わせ、佐渡島の空気を吸わせてじっくり時間をかけ燻し上げました。 口に運び目を瞑り、「佐渡島」のゆっくり流れる年月を感じてください。
We’ve combined Sado Island’s finest seasonal ingredients with Sado Island’s own smoking chips, infusing them with the essence of Sado’s unique air through a slow, meticulous smoking process. As you savor each bite, close your eyes and let the unhurried passage of time on ‘Sado Island’ wash over you.
船すもーく
Ship smoke
船に乗って佐渡島にやって来た 世界中の美味しい食材たちを 佐渡のくんせい材で燻し上げました。 あらゆるお酒とのペアリングを 模索し、最高のおつまみを追求 していきます。
We’ve welcomed an array of delectable ingredients from around the world, arriving on our shores via ship, and elevated them to a new level by smoking them with Sado Island’s signature wood chips. We’re dedicated to the pursuit of the ultimate pairing with a wide variety of beverages to create the finest appetizers.
燻製の手間ひま
The labor and time of smoking
1
選別
Sorting
島内の旬の魚介類を求め地元漁師さんから直接仕入たり・自分で釣ったり。 同時に最適なくんせい材も選別していきます。
We seek out the freshest local seafood from the island, either directly sourced from local fishermen or caught by ourselves. Simultaneously, we meticulously curate the perfect smoking chips for an ideal pairing.
2
塩漬
Salted
魚介類の表面に佐渡海洋深層水を煮詰めた手作りの塩を擦り込み、手間の候、時間の候、じっくり寝かせます。
We lovingly rub a homemade salt infused with Sado’s deep-sea water onto the surface of the seafood, and then let it rest, allowing the flavors to meld over time and care.
3
塩抜
Salt removal
塩により保存性の高まった魚介類の表面に浮き出てくる腐敗物質を洗い流しつつ、食材の塩気・味を決めていきます。
While preserving the seafood’s freshness with salt, we carefully remove any surface impurities that may emerge and simultaneously refine the ingredient’s saltiness and flavor profile.
4
乾燥・熟成
Drying / Aging
専用の冷風干物乾燥機で魚介類を乾燥させながら、アミノ酸・核酸などの旨味成分を極限まで引き出すために熟成していきます。
We age the seafood in a dedicated cold air drying machine, allowing it to dry while extracting the umami components such as amino acids and nucleic acids to their utmost potential.
5
燻製
Smoke
食材の状態や水分量を見極め最適なくんせい材・温度・湿度・時間で燻していきます。魚介類は基本的に冷燻で仕上げていきます。
We meticulously assess the condition and moisture content of the ingredients, and then carefully smoke them at the perfect combination of seasoning, temperature, humidity, and time. Seafood is predominantly cold-smoked for its final preparation.
6
乾干
Drying
燻し上がった食材をゆっくり休ませます。休ませる時間が長いほど薫香が食材に馴染んで美味しくなります。これで完成！
We allow the smoked ingredients to rest slowly, with longer resting periods enhancing the integration of the smoky aroma into the ingredients, resulting in a more delicious outcome. And there you have it – it’s complete!
佐渡島の燻製チップ
Sado Island’s smoking chips
佐渡島は寒暖両系の植物境界線である北緯38度線が島の中央を通過しているため、1700種近い南北両系の植物が自生しており、その植生はまさに「日本列島の縮図」と言われています。 あらゆる樹木でくんせいの実験を行っていくには最適な土地と言える佐渡島。 島内の木こりさんの協力のもと、本来くんせいには適していないと言われる樹木も入手し、新たなくんせい材としての可能性を探っていきます。
Sado Island, bisected by the 38th parallel, representing the boundary between both temperate zones, boasts an astonishing diversity of nearly 1,700 plant species, from both the northern and southern climatic regions, making its flora a true microcosm of the Japanese archipelago.
For conducting smoking experiments on a wide variety of trees, Sado Island is the ideal terrain, thanks to its rich biodiversity. With the collaboration of local lumberjacks, we’re even sourcing trees that are traditionally considered unsuitable for smoking, exploring their potential as new smoking materials.