Here, this is another menu of Bistro Re Arbor.
It is charcoal-grilled "Aigamo", duck meat produced in Takigawa Hokkaido.
”Aigamo" is produced by crossbreeding of Wild Mallard and Duck.
It is said that Duck is created by selective breeding of Wild Mallard.
I am really confused...
Anyway, Duch meat is greasy and thin as typified by Peking Duck.
Then, "Aigamo" is made by crossbreeding Wild Mallard to bring the features of the meat closer to the Japanese preferences.
Takigata town in Hokkaido is known for Aigamo production.
It is located in the north area of Ishikari Plain Hokkaido.
Aigamo is grown in the town with rich nature that has crisp and clear air and clean water.
The meat is bright red, its quality is tender. It has rich taste with moderate fat.
It is the Aigamo that is simply grilled.
Hope you try and taster it.
