The sun is getting stronger every day, and it feels like summer already!
Today, the temperature exceeded 30°C even on the Tategamori Plateau, where the ranch is located, making us long for the pool and the sea.

"Cold shabu-shabu" is delicious when it gets hot. Because it is simple, cold shabu-shabu allows you to clearly taste the meat, and you can enjoy the mellow red meat and sweet fat of Tategamori Kogen Pork to your heart's content. It can also be easily arranged as a salad or pasta.

There are a few points to keep in mind when making this "hiyashi shabu-shabu." The first is not to boil the water before shabu-shabu, and the second is to add a little bit of sugar to the water.
If you boil the water, the protein in the meat will coagulate and become hard, and the flavor will escape, so the appropriate temperature is around 70°C. Also, sugar has the effect of preventing the protein from hardening, so it is recommended to add about 1/2 tablespoon of sugar to 2L of water.
When cooling meat, using cold water will make it watery, so be sure to drain the water thoroughly and fan it before eating.
During this hot summer, we hope you will enjoy the cold Tategamori Kogen pork shabu-shabu at your family's dinner table.
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Marketing Department Ryosuke Abe