Journal

異国情緒と歴史ロマンが息づく街・平戸。文亀二年（1502年）創業の「蔦屋」は、江戸時代には平戸藩主・松浦家の御用菓子司として愛され、現在もその伝統を受け継ぐ老舗和菓子店です。平戸名物として全国に知られる「カスドース」をはじめ、職人の真心が詰まった南蛮渡来の伝統菓子や季節の和菓子をお届けしています。16～17世紀、ポルトガル・スペイン・オランダとの交易が盛んだった平戸では、カステラやコンペイトウなどの南蛮菓子が伝わりました。蔦屋はその時代から受け継がれる銘菓を大切に守り続け、変わらぬ味と歴史をお届けしています。

Hirado, a city rich in exotic charm and historical romance, has long been a gateway for foreign cultures. Founded in 1502 (Bunki 2), "Tsutaya" has been a cherished confectionery, once serving as the official purveyor to the Matsura clan during the Edo period and continuing to be loved by the people of Hirado today. Famous throughout Japan, our signature "Kasudōsu" is a testament to tradition, handcrafted with care by skilled artisans. During the 16th and 17th centuries, Hirado flourished as a hub of trade with Portugal, Spain, and the Netherlands, introducing Western sweets such as castella and konpeitō. Since then, Tsutaya has been dedicated to preserving these historic confections, delivering flavors that have remained unchanged for generations.

有香製茶は、昭和60年（1985年）10月1日に創立されました。創業者である有浦は、お茶の仕事に携わり約40年の経験を持っています。私たちは、「美味しいお茶」と評価されることに感謝するとともに、「ここに来て良かった」と優しく微笑んでいただけることを、何よりの喜びとしています。その思いを胸に、真心を込めて身体が喜ぶオリジナルのお茶を作り続けています。 日本にお茶の種子がもたらされたのは1191年、栄西禅師が中国から茶の種子を持ち帰り、平戸の千光寺に蒔いたのが始まりです。この歴史ある茶文化を背景に、有香製茶は上質なお茶作りを追求しており、Kikka Hiradoをはじめとする多くのお客様に選ばれています。

Yuko Seicha was established on October 1, 1985 (Showa 60). Its founder, Mr. Ariura, has nearly 40 years of experience in the tea industry. While we are grateful to receive praise for our “delicious tea,” what brings us even greater joy is hearing someone say, “I’m so glad I came here,” accompanied by a gentle smile. With this sentiment in mind, we continue to pour our hearts into creating original teas that bring delight to the body and soul. The history of tea seeds being brought to Japan dates back to 1191, when Zen priest Eisai brought tea seeds from China and planted them at Senkoji Temple in Hirado. From there, the seeds spread to Sefuri in Saga and Kozanji Temple in Toganoo, Kyoto, and eventually expanded nationwide, starting from Uji and Umeo. Rooted in this rich tea culture, Yuko Seicha remains dedicated to crafting premium teas, earning the trust and choice of many customers, including Kikka Hirado.

地域に根ざした酒造り。福田酒造株式会社は1688年創業の日本最西端の酒蔵です。「酒づくりは、心でつくり、風が育てる。」との創業者が残した言葉の通り、潮風がこの福田酒造の酒をより特徴深いものにしています。 個性ある唯一無二の酒造りを掲げ、地元の農家さんの力を借り米作りから行い、平戸の風土とミクロレベルで向き合い挑戦し続ける、ここにしかない酒蔵です。 Kikka Hiradoでは、「福鶴」「長崎美人」、また本格じゃがいも焼酎「じゃがたらお春」もお食事に合わせて提案させていただきます。海の力が醸し織りなす味わいをお楽しみください。

Fukuda Brewery is a longstanding fixture of Hirado, established in 1688 as Japan’s westernmost sake brewery. The words of its founder, treasured to this day, point to the ocean breezes as infusing Fukuda sake with its distinctive taste: “Sake is made from the heart and nourished in the breeze.” It goes without saying that any well-crafted Japanese sake is delicious. Fukuda Brewery, however, is unique in that it not only works with the local rice farmers to grow the perfect brewing grain, but also with universities to study the effects of its seaside location on the sake it makes by taking steps such as sampling and researching the ocean waters in an effort to understand the climate of Hirado on a micro level to continually break new ground. Kikka Hirado proudly offers Fukutsuru and Nagasaki Beauty sake as culinary accompaniments to its guests, along with Jagatara Oharu honkaku-grade sweet potato shochu. Drink in the power of the ocean breezes mingling in every sip of these exceptional local brews.

8トンの海水を平釜でじっくり煮詰めて取り出した完全無添加手作りの塩を作る長崎慈眼堂。地球と月と太陽の引力が塩作りに大きく左右するため、原料となる海水は満月の夜に採取し昔ながらの釜焚き製法で製造しています。Kikka Hiradoでは、苦みが少なくまろやかで繊細な旨味を持つ塩を使いお食事を提供させていただきます。 全国にファンも多い平戸の塩を味わってみてください。平戸旅のお土産にもおすすめです。

Nagasaki Jigendo slowly simmers eight tons of seawater in their kettles to create 100% pure handcrafted salts. Since the gravitational pull of the sun, moon, and Earth has a great influence on salt production, ocean water, collected on the night of the full moon, is used to make salt and heated in kettles using traditional production methods. Kikka Hirado proudly serves Nagasaki Jigendo salt, renowned for its mild, clean taste with delicate umami notes and virtually no bitterness. The crackling sound of firewood echoes through the boiling area as ocean water steam rises from the kettles. Handcrafted scoops are used to set the salt out for curing, spread across screens that cause the flavor to steadily transform. The seawater boiling in the kettles starts to crystallize on the surface in shio no hana, or “salt flowers”, on the eighth day. The husband-and-wife team who run the operation say that this deliberate formation is such a beautiful moment that they’re still moved by it even after so many years. Discover the exquisite taste of Nagasaki Jigendo salt and see why it is sought-after by people throughout Japan. Better yet, bring some back with you as a souvenir to share with family and friends.