Having grown up in Kamiya-cho, Okayama City, Okayama Prefecture,

chives meant yellow chives to me.

It wasn't until I moved to Tokyo and started living there,

around the age of 16, that I learned about green chives.

For some reason, I've always liked yellow chives since I was a child.

The flavor, achieved by simmering white fish, eggs, and chives in bonito broth, seasoned with coarse salt from the Seto Inland Sea and light soy sauce from Shodoshima, and a splash of Bizen sake, is a dish filled with loving care that heals the soul, not to mention its invigorating properties, which I still can't forget.

I believed that eating this would cure a cold instantly.
And I probably still do.

So, regardless of the cuisine genre,
when I see yellow chives on the menu,
I order it without hesitation.

So, yesterday, at an Italian restaurant I visited for lunch with a couple of friends who were visiting from Sapporo,
I discovered yellow chives and ragù alla bolognese on the menu,
and I ordered it immediately.

This Italian restaurant in Tomigaya,
despite its cliff-like price of ¥1200 for lunch A.
For the appetizer, I chose the saury? carpaccio
(you can choose from three types)
and it came with walnut bread, baguette, and focaccia, making it a luxurious offering.

And then, the pasta. It's safe to say it was perfect.

I don't usually like minced meat, but I was astounded by their bolognese, made with roughly chopped chunks of meat simmered to a rich tenderness. It was a moment when my prejudice against minced meat vanished. Delicious. It was so good I couldn't help but exclaim. The portion size of the pasta was also generous, fitting for a lunch, or rather, enough to satisfy an Italian. It was impeccable.
There isn't a trace of stinginess in this chef's approach to keep costs down even slightly. Chef Ogura is truly both bold and delicate. I think. Perhaps it was because he had recently returned from a trip to Italy, visiting Naples (Campania), Rome (Lazio), and one other place I can't recall. His eyes sparkled differently than usual. Of course, they always sparkle, but his enthusiasm and radiance were overflowing. Bathed in his perfect smile, I vowed to one day bask in the Neapolitan sun, savoring the bolognese with yellow chives – a blissful moment of prayer and commitment. P.S. The slightly aged white bio wine also had a wonderful flavor.

Bolognese
http://ja.wikipedia.org/wiki/ミートソース

Regalo
http://media-clubking.com/aozora/


Bolognese in Italy [Edit]
Fettuccine tossed with ragù alla bolognese
Pasta, which in southern Italy had only simple preparations,
is said to have originated when the wealthy class of Bologna,
the culinary capital known as the "city of obesity," imitated the French ragout (stew) and had it luxuriously prepared.
A recipe published in 1982 by the Bologna representative of the Italian Academy of Cuisine (Accademia Italiana della Cucina) [1] restricts the ingredients to beef, pancetta, onion, carrot, celery, tomato paste, meat broth, red wine, and optionally milk and cream. Prosciutto, mortadella, or porcini are sometimes added as soffritto. Alternative preparation methods include using pork, chicken, or goose liver along with beef, and butter along with olive oil. Recipes that use tomato sauce instead of tomato paste are also widely known.






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