Ai Hosokawa, a popular chef, moved from Tokyo to Kumamoto after getting married and continues to share her new sensibilities from Kumamoto to the world. All of her many published cookbooks are as beautiful as photo books, and her writing gently touches our hearts. Her cooking, her words and ideas, and the rich lifestyle of Kumamoto... these things have made people happy and many people aspire to her.

Two years ago, when I visited Ai Hosokawa in Kumamoto for an interview with Premium Japan, the large mimosa tree in front of her house was full of bright yellow flowers. She interviewed and photographed the ruins of Taishoji Temple, which was originally the family temple of the Hosokawa family. She renovated part of the historic building and created a large dining room and kitchen. A wood-burning stove is installed in the dining room, and Aso stones are piled up on the back. A marble workbench that runs along a stone wall, a plastered brick wall, a stainless steel countertop, and a cupboard with old pine floorboards connect the disparate combination of materials together with well-used items collected from around the world. A lot of cooking utensils. A white camellia bush was planted on the windowsill in front of the sink, and the gentle light coming in through the large window beautifully illuminated the back of Ai Hosokawa, who was cooking in an efficient manner.

Cooking requires great sensitivity, a love for the ingredients, and respect for the person eating the food. I believe that the essence of a dish is the creator's outlook on life, experience, and inspiration. The food that Ai Hosokawa creates is truly beautiful. The clear color, the exquisite combination of flavors created by nature, the balance with the bowl... everything is played with exquisite timing and sensibility, creating an elegant dish that impresses us. .

Starting this month, we will be able to share Ai Hosokawa's recipes with you. Some of the ingredients that appear in the recipes can also be ordered, so you can enjoy delicious food and happy times at your home table.

Delicious tomatoes from Kumamoto surround the fatty Nodoguro

It was about 10 years ago that he visited Hamada City, Shimane Prefecture. The fish I received there was delicious and delicious. Since then, the relationship with Hamada City has continued, and fish from Hamada City is often served at the Hosokawa family's dining table.

The area from the coast of Shimane Prefecture to the coast of Yamaguchi Prefecture is one of Japan's leading fishing grounds. This sea area is home to many lipid-rich crustaceans and plankton, so the fish that grow using these as a source of nutrition are extremely fatty. The Nodoguro caught in Hamada City is particularly fatty, and of course is delicious even when cooked with salt-grilled or boiled, but when you boil the Nodoguro with the delicious tomatoes that are on sale at the Kumamoto market this time of year, you get a new flavor. Hosokawa says that he will be born.

Nodoguro and tomato? ! That's what I thought, but he told me that the rich fat in the green sea bream is properly washed away by simmering it with tomatoes. When Ai Hosokawa puts ordinary ingredients into her hands, a new flavor is born...this is a recommended dish. Lastly, he advised me that the tomato soup made with simmered black-throat fish would be delicious mixed with pasta.

Nodoguro Zuppa (for 2 people)

1 black-throated fish
1 large tomato
1 new onion
100g tomato puree
4 slices of sun-dried tomatoes
2 red chili peppers
Herbs (bay leaf, Italian parsley, dill) in appropriate amounts
Appropriate amount
800g water
2 tablespoons olive oil + appropriate amount for finishing
appropriate amount of salt

Remove the scales from the black-throated fish, remove the gills and pith, wash thoroughly under running water, and wipe dry.
Pour some water into a pot and bring to a boil over high heat.
Add tomatoes that have been cut into appropriate sizes without the skin and stems, fresh onions, tomato puree, sun-dried tomatoes, red chili peppers, herbs, and salt, then drizzle with olive oil and bring to a simmer.
When it boils, add the nodoguro and simmer over high heat for 10 to 15 minutes while pouring the broth over it.
Insert a metal skewer into the thick part of the meat and press it against the lower lip to turn off the heat if it gets hot.
Place the Nodoguro on a warmed soup plate, adjust the saltiness, and pour over the piping hot soup.
Sprinkle with Italian parsley, dill, and coarsely chopped nobiru.
Drizzle with olive oil.

*You can also add boiled spaghetti to the broth and eat it together.

This time's order