とうもろこし、とうもろこし、とうもろこし
同じ部署に、親が農家をやっている方がいらっしゃいまして、この家で収穫直後のとうもろこしを直販して下さるということで喜び勇んで出向きました。「ゴールドラッシュ」という新し目の品種(他にもありましたがこれがオススメだったので)だそうで、とにかく柔らかくてサクサクして甘いと。しかも収穫直後の3日間の味は格別(というか3日で風味が落ちる)と言われると、あなたでも「これは箱買いせねばなるまい」となるはずです。(笑)
この家ではストイックな手入れを欠かさないようでして、ここで育てられた農作物の評判はとうもろこしに限らずかなり高いらしいです。つまりすご〜く美味いとうもろこしに違いないっ。
で、往復40分程車を走らせて買って来たとうもろこしは3Lサイズが12本。デカイ。生のまま一粒食べてみるとそのまま食べれる程甘いの。爪が当たっただけで表皮はがれちゃうくらい柔らかいし。これを皮むいてヒゲ取って洗ってラップに包んで3分/本ほど電子レンジへ。はやる気持ち抑えつつ少し冷めるまで待ってから丸ごとかぶりつくとこりゃ確かに言われた通り柔らかくてサクサクしてて甘いっ!うぉー美味いっ!美味いっ!!と連呼してる間に7本終了。(笑)
ここで少し冷静に分析しましょう。最近のとうもろこしは昔のと較べると柔らかくなった分、濃厚具合も減ってる気がしますね。しかしその濃厚感、どっしり感の代わりに軽快感や甘みが加わり別のジャンルに生まれ変わっているというと言い過ぎかな?「ご飯」だったものが「スナック菓子」になったような。気軽にバクバク食いまくれます。
とにかく、とうもろこしですらどんどん時代に合わせて変貌を遂げているんですなぁ。
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