THE FARMHOUSE sets Sep. 4-6 hours with fig vindaloo and pumpkin cheesecake
THE FARMHOUSE in Yamanouchi, Nagano, will open for three days from Sept. 4 to 6. This week's bar food lineup features a fig pork vindaloo mini curry, chilled tofu with ripe botan pepper miso, and a pumpkin cheesecake, with pairings that point to Shiga Kogen Beer's lineup.
Hop BroThis week's THE FARMHOUSE is hard to ignore. September 4 to 6 is a three-day run, with Friday and Saturday from 1 PM to 8 PM and Sunday from 11 AM to 6 PM. It's the Tamamura Honten brewpub behind Shiga Kogen Beer, and the bar food is leaning fully into early autumn.
MugiWhat! Only three days? That is schedule-clearing information. Which dish is the headliner?
Hop BroThe big hook is fig pork vindaloo. They layer sweet figs into a pork curry with bright acidity and spice, which is a very sharp move.
MugiVindaloo sounds like an ultimate attack move! Is it spicy, sweet, or is my mouth supposed to file a complaint?
Hop BroIn plain terms, it's a tangy spicy curry. Then the fig sweetness slides in, so you get snap and roundness at the same time, which makes it really fun.
MugiWhoa! And the rice has spelt wheat mixed in, right? That phrase just strutted into the room wearing glasses.
Hop BroSpelt is an ancient wheat, and local ingredients connect all over this menu. They cook it with Tamamura Honten's Koshihikari rice, and it lines up naturally with yuru-buru spelt.
MugiBeer and rice are having a conversation now? yuru-buru spelt sounds cute, but what kind of beer is it?
Hop BroIt has a soft grainy character that stays close to food. Also, House Lager's crisp lager side fits the chilled tofu with ripe botan-kosho miso, while barrel-aged Yamabushi is made for the whole pumpkin cheesecake.
MugiWow, that's basically Yamanochi autumn on a plate! At THE FARMHOUSE, you and I would both be ordering beer with that fig vindaloo immediately.
THE FARMHOUSE is the direct beer pub of Tamamura Honten's Shiga Kogen Beer in Yamanouchi, Nagano. The shop announced hours for Sept. 4 (Fri.) 13:00-20:00, Sept. 5 (Sat.) 13:00-20:00, and Sept. 6 (Sun.) 11:00-18:00. The post also notes that the Tamamura Honten team is out at beer festivals in other locations as well.
This week's food focuses on seasonal ingredients: fig pork vindaloo as a mini curry, chilled tofu topped with ripe botan pepper miso, and a pumpkin cheesecake made from a whole local pumpkin. The curry is served with rice made from Koshihikari and spelt wheat grown by Tamamura Honten. The tofu dish is paired in the post with [NEW ENGI], while the cheesecake is suggested alongside barrel-aged beers.
The post also highlights that the spelt wheat used here is one of the ingredients behind beers such as [ゆるブル spelt] and [House Lager]. With regular snacks like homemade shibazuke and boiled kurakake beans, the pub keeps the connection between local ingredients, house brewing, and bar food very clear. It is a straightforward seasonal update, but one that gives beer drinkers several concrete reasons to stop by this week.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroThis week's THE FARMHOUSE is hard to ignore. September 4 to 6 is a three-day run, with Friday and Saturday from 1 PM to 8 PM and Sunday from 11 AM to 6 PM. It's the Tamamura Honten brewpub behind Shiga Kogen Beer, and the bar food is leaning fully into early autumn.
MugiWhat! Only three days? That is schedule-clearing information. Which dish is the headliner?
Hop BroThe big hook is fig pork vindaloo. They layer sweet figs into a pork curry with bright acidity and spice, which is a very sharp move.
MugiVindaloo sounds like an ultimate attack move! Is it spicy, sweet, or is my mouth supposed to file a complaint?
Hop BroIn plain terms, it's a tangy spicy curry. Then the fig sweetness slides in, so you get snap and roundness at the same time, which makes it really fun.
MugiWhoa! And the rice has spelt wheat mixed in, right? That phrase just strutted into the room wearing glasses.
Hop BroSpelt is an ancient wheat, and local ingredients connect all over this menu. They cook it with Tamamura Honten's Koshihikari rice, and it lines up naturally with yuru-buru spelt.
MugiBeer and rice are having a conversation now? yuru-buru spelt sounds cute, but what kind of beer is it?
Hop BroIt has a soft grainy character that stays close to food. Also, House Lager's crisp lager side fits the chilled tofu with ripe botan-kosho miso, while barrel-aged Yamabushi is made for the whole pumpkin cheesecake.
MugiWow, that's basically Yamanochi autumn on a plate! At THE FARMHOUSE, you and I would both be ordering beer with that fig vindaloo immediately.
