夏の終わり

季節の手仕事や
郷土食、保存食を楽しむ会をひらく
のり子さんに教わった

紫蘇巻き

摘みたての紫蘇の葉を
一枚ずつひろげる

青い香りが
指先にうつる

味噌をのせて
くるりと包み

油のなかへ

じゅっと音がして
紫蘇の香りが
ふわりと立ちのぼる

揚げ焼きにした紫蘇巻きを
ひとつ、またひとつ

つやのある紫蘇の葉に
包まれた味噌は
甘く、しょっぱく

噛むほどに
紫蘇の香ばしさが
口いっぱいに広がる

もうひとつ
そう思わせる
素朴な味わい

この土地の記憶とともに
受け継がれてきた味

これからも
手から手へ

---

Memories of the Land, Traditional Foodways

The end of summer.

Shiso maki,
taught to me by Noriko,
who hosts gatherings to celebrate
seasonal food traditions,
regional dishes, and preserved foods.

Freshly picked shiso leaves,
gently spread out
one by one.

Their fresh, green fragrance
lingers on my fingertips.

A little miso on each leaf,
then a gentle turn
to wrap it up.

Into the oil they go.

A gentle sizzle,
and the fragrance of shiso
rises into the air.

One after another,
the lightly fried shiso rolls.

Wrapped in glossy shiso leaves,
the miso filling
is sweet and savory.

With every bite,
the toasted aroma of shiso
fills the mouth.

Just one more.

A simple, comforting taste
that leaves you wanting another.

A flavor passed down
with the memories of this land.

May it continue
to pass from hand to hand.
 

文・写真：かわしま ともこ