Hoshino Resort is developing facilities in Japan and abroad under five sub-brands: Hoshinoya, Risonare, Kai, OMO, and BEB. In this fifth installment of a series of articles delving into the hidden culinary charms of Hoshino Resort Tomamu (Shimukappu Village, Yufutsu-gun, Hokkaido), we introduce “Eating Butter Apero,” which is being held at the resort until October 31.
This is a blissful event where you can enjoy “edible butter” made from milk of cows grazing in the resort’s farm area and Hokkaido wine at an idyllic farm where you can feel the autumn breeze. Apero, by the way, is an aperitif before dinner.
In this interview, we asked Moe Kajiwara, the developer of Eating Butter, about the story behind the development and the project.
–First, we asked Mr. Kajiwara about the development behind the “Eating Butter. The raw material is Tomamu milk, isn’t it?
The butter is made from milk from cows that live in the onsite farm area. There are 10 flavors, but the base butter is the same. At Tomamu, the cows are raised on pasture from spring to fall, so the grass they feed on changes with the seasons, and the flavor of the milk also changes. In autumn, the fat content is stored and the flavor is stronger. The taste of the butter also changes according to the difference in the taste of the milk.
Butter may give the impression of being heavy and heavy, but this eating butter is soft and light. The butter is whipped like whipped cream before being finished to make it light and sweet.
–Bite-sized, colorful, and really cute butter.
There are 10 flavors: crab and kelp, chestnut and maple syrup, salmon and yuzu, sweet potato, haskap and milk jam, apple, red bean, pumpkin, pistachio and white chocolate, and cacao nibs (*Cacao nibs are made by fermenting, roasting, and grinding cacao beans, the raw material for chocolate ).
We have tried to find a balance between the butter flavor and the taste of the ingredients so that both can be enjoyed, and we have tried to mix the ingredients in different ways. Some ingredients are crushed into a paste-like mixture, while others are left as textured as possible.
For example, the sweetened chestnuts used in “Chestnuts and Maple” are lightly mashed to preserve their texture, and then mixed with maple sugar to give them a crunchy texture. In “Apples and Tea,” instead of using a smooth jam for the apples, the tea leaves are mixed in as they are, leaving a grainy texture.
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- Are there any flavors that were difficult to develop?
Salmon and Yuzu. Smoked salmon is mashed and yuzu peel is added to accentuate the aroma. The flavor is flavorful and smooth on the palate, and the salmon pink color is a lovely flavor.
Since we were in Hokkaido, we wanted to use seafood, but the development process was difficult, and at one point there was even talk of giving up on salmon. We tried various methods of making salmon, such as sashimi and salmon flakes, but without success, we finally arrived at smoked salmon.
–I’d also like to know your personal favorite, Kajiwara-san!
The best flavor is “Haskap and Milk Jam”. Haskap, a specialty of Hokkaido, is a fruit that looks like a blueberry and has a much stronger acidity. It is combined with “milk jam” made from Tomamu milk. The milk jam is a new product that started selling at the store in September. The sweetness of the milk jam and the sourness of the haskap are well balanced to create a refreshing taste. Haskap is rarely eaten outside of Hokkaido, so please try it.
-I hear you can enjoy the butter you eat with 10 different kinds of Hokkaido wine.
Recently, more and more wine producers are producing wines in Hokkaido, which is attracting more and more attention. Hokkaido is a large land, and it is interesting to note that even the same grape variety can have a completely different flavor depending on the producer and location. Eating butter was originally developed with the premise of pairing it with wine, so it is a perfect match. This time, we have a total of 10 types of wine, including wines made from Kerner (white) and Pinot Noir (red), which are standard varieties in Hokkaido. When combined with butter, they can be enjoyed in 100 different ways.
-What was the impetus for the project?
Autumn in Tomamu is beautiful with the yellow leaves of the white birches, and especially the pleasant autumn breeze in the evening is exceptional. Autumn deepens much earlier than in Honshu, and September to October is a truly pleasant season. This event has been planned for about a year, with the hope that visitors would enjoy this place to the fullest during this time of year.
The event will be held at “Farm Hoshino,” a 100-hectare farm area. Farm Hoshino” is a 100-hectare farm area operated in the hope that visitors will enjoy the beautiful original landscape of Tomamu, where about 700 cows used to live before it was developed as a resort. Cows, sheep, and goats are also grazing in the lush green pastures, and you can watch them live at a leisurely pace. Baskets for carrying wine and butter are available, so please find your favorite spot and enjoy yourself at your leisure. Tables and chairs are also available in some areas.
–Please give us a final message.
The increase in the number of cows raised at Farm Hoshino and the ability to produce dairy products such as butter and milk jam on a stable basis also encouraged this project. When you are eating butter and suddenly see a cow, you may think, “Could it be butter made from this cow’s milk? I would be happy if this project could trigger people to think about the cycle of production and consumption. We hope you will spend a beautiful and happy time in Hokkaido in autumn.
© Source travel watch
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