![\"\"](\"https:\/\/www.arkfarm.co.jp\/uploads\/images\/%E5%86%B7%E5%87%8D%E3%82%B7%E3%83%A7%E3%83%BC%E3%82%B1%E3%83%BC%E3%82%B9%281%29.jpg\")
<\/p>\nHello.<\/p>\n
It's finally winter.
\nFor today's Tategamori blog, I thought I'd write about the season's delicious stewed food ingredient "Tategamori Kogen Pork Pika (rose cartilage)". "Volume block" was abundantly arranged.<\/p>\n
<\/p>\n
"Boiled pork" is also good...<\/p>\n
All right! !
\nLet's change today's blog here (laughs)<\/p>\n
Tategamori Kogen pork products wrapped in a net are available in a variety of products such as ribs, thighs, and shanks.<\/p>\n
![\"\"](\"https:\/\/www.arkfarm.co.jp\/uploads\/images\/%E3%83%8D%E3%83%83%E3%83%88%E5%B7%BB%E3%83%96%E3%83%AD%E3%83%83%E3%82%AF%20%282%29.jpg\")
<\/p>\n
But... Actually, I added another item this time.<\/p>\n
Here it is!
\nJajaan! !<\/p>\n
![\"\"](\"https:\/\/www.arkfarm.co.jp\/uploads\/images\/%E9%A4%A8%E3%83%B6%E6%A3%AE%E9%AB%98%E5%8E%9F%E8%B1%9A%E3%80%80%E3%82%A2%E3%83%BC%E3%83%A0%E3%83%96%E3%83%AD%E3%83%83%E3%82%AF%20%284%29.jpg\")
<\/p>\n
"Tategamori Plateau Pork Arm Block"<\/p>\n It's not the name of a wrestling or martial arts technique (laughs).<\/p>\n This product uses the arm part (shoulder) of Tategamori Kogen pork.<\/p>\n The arm part (shoulder meat) is a well-developed muscle because it moves well. "Tategamori Plateau Pork Arm Block"<\/strong><\/p>\n It looks so strong!<\/p>\n I tried boiling it at home.<\/p>\n Our home recipe...<\/p>\n Once pre-boiled and lightly simmered, shochu 1: kombu tsuyu 1: 1.5 ratio of water until the meat is submerged, add the green part of the green onion and boil it over low heat for about 1.5 to 2 hours. The naming is rough, but it was gentle and soft and very delicious!<\/p>\n As expectedTategamori Plateau Pork<\/strong>! !<\/p>\n As of December 2021, various net-wrapped block products, including this product, will be sold only at Tategamori Ark Ranch Farm Market. \nThere are only a few left this year, and it's getting colder. \nIt will be my last blog duty this year. Manufacturing Sales Department Toshihiro Kamoda<\/p>","protected":false},"excerpt":{"rendered":" Hello. Winter is finally here. Today's Tategamori blog is "Tategamori Plateau Pork", a delicious stew ingredient for the upcoming season.<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1961","post","type-post","status-publish","format-standard","hentry","category-blog"],"acf":[],"yoast_head":"\n![\"\"](\"https:\/\/www.arkfarm.co.jp\/uploads\/images\/%E9%A4%A8%E3%83%B6%E6%A3%AE%E9%AB%98%E5%8E%9F%E8%B1%9A%E3%80%80%E3%82%A2%E3%83%BC%E3%83%A0%E3%83%96%E3%83%AD%E3%83%83%E3%82%AF%EF%BC%88%E8%A3%8F%E3%83%A9%E3%83%99%E3%83%AB%EF%BC%89%20%283%29.jpg\")
<\/strong><\/p>\n
\nIt is used for thinly slicing (cutting off, etc.) and dicing of stewed menu products because it is fibrous and streaky.
\nExpressing it like this may sound bad, but there is a lot of red meat and the meat has a deep "taste".
\nIt feels like a \u201cpork umami rich part\u201d.<\/p>\n![\"\"](\"https:\/\/www.arkfarm.co.jp\/uploads\/images\/%E9%A4%A8%E3%83%B6%E6%A3%AE%E9%AB%98%E5%8E%9F%E8%B1%9A%E3%80%80%E7%85%AE%E8%B1%9A%E3%83%96%E3%83%AD%E3%83%83%E3%82%AF%20%282%29.jpg\")
<\/p>\n
\nWhile checking the amount of water in the pot from time to time, I added more hot water and added more to keep the amount of sauce just enough to cover the meat.<\/p>\n![\"\"](\"https:\/\/www.arkfarm.co.jp\/uploads\/images\/%E9%A4%A8%E3%83%B6%E6%A3%AE%E9%AB%98%E5%8E%9F%E8%B1%9A%E3%80%80%E7%85%AE%E8%B1%9A%E3%83%96%E3%83%AD%E3%83%83%E3%82%AF%EF%BC%88%E3%82%AB%E3%83%83%E3%83%88%EF%BC%89%20%282%29.jpg\")
<\/p>\n
\nPlease take a look at the butcher showcase when you visit.<\/p>\n
\nPlease take care of yourself so that you don't get sick.<\/p>\n
\nIt's a little early, but thank you very much for your hard work this year.
\nThank you for your continued support next year.<\/p>\n