2月のテキスタイルデザインは“九条ねぎ”。平安前期より九条村(現・京都市南区九条)で栽培されたことが起源と言われている伝統的な京野菜です。
皮は白餡ともち粉、小麦粉、ゴマ、九条ねぎを混ぜて焼いた“麩の焼き”。これに白味噌餡を塗ってくるっと巻き込み、斜めにカットしてねぎに見立てました。
はちみつを加えてなめらかにした赤味噌を細く塗り、亀屋良長の「良」マークの焼き印を押して仕上げました。
山椒(京都・七味家本舗謹製)をかけると、ねぎの香味と味噌の甘みが上手くまとまります。
February's textile design is kujo-negi which is one of traditional vegetables grown up in Kyoto. It is said to have begun around early Heian period(794-1185) when it was cultivated around Kujo village (currently Kujo, Minami-ku, Kyoto city). The dough is called "fu no yaki "which is made of white sweetened bean paste, sticky rice powder, flour, sesame and kujo negi mixed and burned. White miso paste(fermented soybean paste) is spread on it and roll up and cut diagonally to make it look like negi (green onion).
Dark miso mixed with honey to smoothen is put on it thinly, the "良" mark (yoshi) of the Kameya Yoshinaga is branded.
The aroma of the negi and sweetness of miso go great together when you sprinkle sansyo, Japanese pepper ( made by Shichimi-ya Honpo in Kyoto) on it.