00:05
Fifth course is a specialty from Mr. Ninomiya, his meticulously reared guinea fowl.
Mr. Ninomiya, from Kasumigawara in Ibaraki Prefecture, takes an unusual approach by extending the bird's rearing period well beyond the standard 80 days to over 100 days.
This not only deepens their flavor but ensures each bird reaches its peak of succulence.
The best method to showcase this exquisite taste is simple grilling,
which crisps the skin while keeping the meat inside tender and moist.
Guinea fowl, with its distinctive black appearance, is a favorite in European kitchens for its versatility.
It can be stewed, used in dishes like our earlier ravioli, or even deboned and stuffed.
Below the bird, you'll find a bed of polenta, a creamy concoction made from cornmeal and water.
This Italian staple, often enjoyed in mountain retreats,
pairs wonderfully with either a robust meat sauce or a velvety gorgonzola sauce.
At times, we cool it, let it set, then lightly bake it for a different texture.
Complementing the dish is salsa peperata, hailing from the Veneto region, home to Venice.
This finely chopped sauce, made from the guinea fowl's own heart and liver and finished with a splash of vinegar,
beautifully complements the rich poultry flavors.
The vegetables accompanying this course, including the carrots, are the product of my mother's green thumb.
She tends her garden atop our garage as a hobby,
growing a variety of herbs and vegetables that find their way into our kitchen.
The potatoes, known as aged inca's awakening, are sourced from Hokkaido,
and the ayamayuki turnips, sliced thickly for texture, are not your average root vegetables.
Our approach to the guinea fowl is to procure it whole and prepare it ourselves.
This method ensures that none of the bird's natural flavors are lost to processing or time,
offering a taste that is truly fresh and vibrant.
This practice of taking meticulous care and preparation is something I've brought back from my experiences in Italian kitchens.
Unlike the common practice of buying pre-ground meat in Japan, in Italy,
we buy meat with the bone, process it ourselves, and grind it to ensure the freshest taste.
This dedication to craftsmanship is evident in traditional Italian culinary methods,
such as making enough salami at the beginning of the year to last
or preparing a year's worth of tomato sauce in the summer to enjoy throughout the seasons.
It's these lessons in dedication, tradition, and the importance of fresh,
carefully prepared ingredients that I aim to share with you through our dishes tonight.