Drinks as a Botanical Experience / 植物を体験する飲み物
hive-109139·@akipponn·
0.000 HBDDrinks as a Botanical Experience / 植物を体験する飲み物
 It struck me that just a week ago, Terra Madre Americas began. After three dense days there, I came home with a thought I wanted to put into words: I want to become more mindful about drinks. When it comes to food, I’ve cared about where it comes from and how it’s made. I cook with attention, and I enjoy eating with curiosity. With drinks, I was more casual: I never chugged sodas, I drink less than a liter of juice in an entire year, and I usually chose organic coffee, tea, or alcohol. But compared to food, my choices were more habitual — “coffee in the morning” without thinking much about it. Drinks, after all, appear visually as a single-color or gradient liquid. They rely heavily on taste and smell, and I hadn’t realized how deep that world could be. It’s almost like a landscape where sight steps back, and the other senses take the lead. My first real glimpse into this world was two years ago, when a bartender friend I met made me a gin and tonic. Aside from a lemon or orange peel garnish, it looked like nothing more than a clear liquid. Yet the way citrus and botanicals rushed through my nose and straight into my brain was eye opening. It completely changed my image of cocktails — and I’ve been a huge fan of his gin and tonic ever since. I didn’t find another cocktail as shocking as that first gin and tonic.  At Terra Madre Americas last week, I tried Negronis several times — equal parts gin, Campari, and vermouth — and I was fascinated by how plants can reach the brain through aroma. It was completely different from Negronis I had with Negroni fix in Germany.  All of this made me realize what I want to do in the world of food and drink: create things that bring out the beauty and flavors of plants to the fullest. Campari’s artificial coloring may catch the eye, but I feel a bit of resistance toward it. The same goes for overly sweet drinks — especially when plants already offer such fascinating tastes and aromas. And, as with food, I want the drinks I enjoy daily to be healthy ones. About five years ago, almost by chance, I started growing shiso and selling it at a local market. It was received well. Then I tried making shiso syrup. That led to more serious steps in food projects, eventually to being invited to Terra Madre Americas… and now, it feels like a path has been unfolding. I want to keep going deeper into this exploration. Next week, I’ll fly to Malaysia a bit early for Hive Fest. I’m already curious to see what interesting drinks I might encounter there ☺️ --- ちょうど一週間前にTerra Madre Americasが始まったんだなあなんて考えながら、濃密な三日間を過ごして、「飲み物にももっとマインドフルになりたい」と思ったことを書きたいと思いました。 食べ物に関しては、どこから来たのか、どう作られたのかを大事にして、日々こだわって料理して、食べて楽しんでいます。一方で飲み物については、炭酸飲料をがぶ飲みすることはないし、ジュースも年間1Lも飲まないし、普段飲むコーヒーやお茶、アルコールはできるだけオーガニックのものを選んできました。でも食べ物に比べて、飲み物はそこまでこだわらず、「朝だからコーヒー」といった習慣的な選び方でもありました。 飲み物って見た目は単一またばグラデーションの液体で、味覚と嗅覚に大いに頼って味わうもので、その奥深さにきづいていなかったのかもしれません。視覚はほぼ落とした世界での戦いじゃないけれど。新たな世界です。 この世界に気づき始めたきっかけは、2年前に知り合ったバーテンダーの友人が作ってくれたジントニックでした。レモンピールやオレンジピールがのっているけれど、本体は見た目は透明な液体で、でも、柑橘やボタニカルの香りが鼻から抜けて脳に届く体験が衝撃的で、カクテルに対するイメージが大きく変わりました。  このジントニック以上に衝撃を受けたカクテルはなかったのですが、今回Terra Madre Americasでは、ジン・カンパリ・ベルモットを1:1:1で混ぜて作るネグロニを何度か試して、同じような脳に届く植物の香りに魅了されました。  そんな体験をしながら、私が食べ物/飲み物の世界でしてみたいことは、植物の美しさや味わいを最大限に生かしたものづくりなのかもしれません。ネグロニに使われている人工着色料で色鮮やかさを演出するカンパリは人目は引くかもしれないけれど、私はちょっとだけ抵抗があります。あと過度な甘いだけの飲み物も苦手です。植物がおもしろい味や香りを持っているというのに。あと、食べ物同様、日々楽しむ飲み物も健康的なものであってほしいです。 5年前になんとなく思いつきで紫蘇を育て始めて、紫蘇シロップを作ってみて、食ビジネスが本格化して、今回Terra Madre Americasにお呼ばれして・・・なんか一本の道が見えてきたかも?これからも探究を深めていけたらと思います。 さてさて、来週はHive Festに向けて少し早めにマレーシアに飛びます。マレーシアで何かおもしろい飲み物と出会えるか楽しみです。
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