Taipei Regent, in cooperation with the Miyazaki County Government of Japan, uses A5 Miyazaki beef, perfectly ripe kumquats with a sugar content of 16 to 18, blue-eyed fish known as the green treasure of the deep sea, Miyamoto rice used by the royal family, yuzu pepper with a history of 50 years, and a century-old sake brewing shochu and other ingredients to create a limited-time "Miyazaki Famous Food Fengwei Matsuri".

(Provided by Regent Hotel Taipei) [Reporter Tu Yingru/Taipei Report] Regent Taipei, from February 1st to 28th, joined hands with the Miyazaki County Government of Japan to produce A5 Miyazaki beef, which has won four consecutive Japanese Wagyu Olympic champions, Ripe kumquats (TAMA TAMA) with a sugar content of 16 to 18, blue-eyed fish known as the green treasure of the deep sea, Miyamoto rice used by the royal family, yuzu pepper with a history of 50 years, and shochu from a century-old brewery, create a limited time "Miyazaki Famous Food and Taste Festival", the Miyazaki Wagyu Kumquat Set Menu is launched at Miyazaki Honya on the third basement floor, and you can enjoy Miyazaki A5 Wagyu Beef Citrus Shochu Steamed in a Steamer, Silver Mirror Yuzu Pepper Pot, Hinata Nada Blueeye Nanban Boiled Mizuna Vegetable Salad, Seasonal vegetable dish, organic Miyamoto Kama rice, fully cooked kumquat tart and lemon shochu ice cream.

In addition, the "Jinghua Gourmet to Your Home" food platform simultaneously provides "Miyazaki A5 Wagyu Beef Double Silver Mirror Yuzu Pepper Pot" for take-out; the take-out cabinet on the first floor will also be transformed into a Japanese-style market for sale, including Japanese Miyazaki A5 Wagyu Beef Rib eye hot pot sliced ​​meat, organic Miyamoto rice, silver mirror tribe yuzu pepper and other limited ingredients and gift baskets.

Ripe kumquats (TAMA TAMA) with a sugar content of 16 to 18.

(Provided by Regent Taipei) Miyazaki County is located in the southeastern part of Kyushu, Japan, bordering the Pacific Ocean to the east, Kagoshima Prefecture to the south, and Kumamoto Prefecture to the west.

Because of the warm climate, it has a southern style. Miyazaki Prefecture, which extends from north to south, is also a treasure trove of ingredients. Not only does it have Miyazaki beef, which has won the first place in Japanese wagyu competitions many times in a row, but also a variety of vegetables, fruits and rice. Green peppers, cucumbers, tomatoes, etc., as well as delicious ripe kumquats and citrus "Hyuga Natsu" have also attracted worldwide attention.

Miyamoto rice, produced in Shintomi Town, Miyazaki Prefecture, is very rare due to the use of pesticide-free organic cultivation methods. It represented Miyazaki Prefecture at a court ceremony in 1974 and became a tribute to Emperor Showa. rice title.

In terms of seafood, Miyazaki’s coastal waters are rich in fish species due to ocean currents. Small sardines, horse mackerel, and mackerel are their representative fish. In addition, deep-sea limited products are also produced. Because the eyes shine with emerald light, it is also called deep sea green. Bao's blue eye fish.

Miyazaki A5 Wagyu has won 4 consecutive Japanese Wagyu Olympic champions.

(Provided by Taipei Regent Hotel) The "Miyazaki Wagyu Kumquat Set Meal" launched by Miyazaki Honke on the third basement floor. A5 Miyazaki beef, the Olympic champion of Japanese Wagyu, is served together with citrus shochu to create Miyazaki A5 Wagyu citrus shochu steamed in a steamer. Preserving the natural aroma and sweetness of Wagyu butter, the head chef specially chooses the steamer steaming method of Sanfan’s signature. First, put a large piece of champion A5 Miyazaki beef with well-proportioned oil in the handmade square cedar steamer. The soup base is made with sugar 18 ripe kumquats and Kyushu golden pomelo blended with kombu bonito broth. After steaming at high temperature, the aroma permeates the steamer. After opening the lid, sprinkle some citrus shochu with a sweet aroma, full of layers and refreshing taste. It makes your index finger move. The meat slices are served with the chef's special kumquat sauce and sliced ​​ripe kumquats.

After steaming in a steamer, the base soup base is full of top-quality Wagyu butter essence and rich fruity aroma. The chef specially added the 50-year-old silver mirror yuzu pepper from Miyazaki Prefecture to enhance the taste, creating a spicy appetizing and unique flavor Yinjing yuzu pepper pot , the soup is slightly pungent and sweet, with a fresh and sweet aroma. It is eaten together with selected small farmers and seasonal vegetables and A5 and beef slices, which will elevate the overall feast to a completely different level.

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Inoue Shuzo, located in Nichinan City, Miyazaki Prefecture, was founded in 1894 and has a long history. This time, at the "Miyazaki Famous Food Toyomi Festival", you can also try Inoue Shuzo shochu ice cream.

(Provided by Regent Taipei)

The blue-eyed fish, which Miyazaki Prefecture is proud of, is known as the green treasure of the deep sea. Because of its rich nutritional value and the uniqueness that the whole fish can be eaten, the chef soaks it in a special Nanban sauce and then deep-fries it at high temperature. It allows diners to eat the fish with bones, and mix it with seasonal vegetables such as water vegetables and special kumquat sauce to form a refreshing and unique Hinata blue-eye Nanban boiled water vegetable salad.

The organic Miyamoto rice pot rice served with the pot is made of Miyamoto rice, which is known as the Japanese imperial rice. The "Miyamoto rice" is bathed in abundant sunlight and cultivated in soil full of minerals. The taste is thick and the sweetness increases with chewing. The chef puts the uncooked rice in a Japanese pottery pot and simmers it for 15 minutes before letting it stand. The finished product is delicate and elegant, and the texture and flavor of the rice are completely preserved.

The dessert to end the set menu is ripe kumquat tart and lemon shochu frozen vanilla ice cream served with perfectly ripe kumquats and lemon shochu from the century-old brewery "Inoue Shuzo" ​​by the French pastry chef of Regent Hotel.

(Drinking too much alcohol is bad for your health)

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