Chums and the fire in the long autumn night.

The typhoon that swept away the summer sun brought a modest autumn as a stepping stone to winter. This year, perhaps due to the new coronavirus, many people left the cities and went camping. Many people are reaffirming the charm of nature that they have not experienced for a long time and admiring the energy that camping gives them. For these beginner campers, I would like to recommend the items from CHUMS, which gently guide you through the process. In this issue, let's talk about fall camping around a fire!

Photo_Shota Kikuchi
Styling_Tomomichi Kondo
Food Cordinate_Yuki Mitani
Hair&Make-up_Tatsuya Suzuki
Model_Miyuki Arihara, Shohei Kamba, Hiroto Yoshikawa
Edit_Yuri Sudo
Special Thanks_.ASAMA Park Field

Arrive at the foot of the mountain.
Look up at the clear sky and take a breath.

Gathered this time were three inexperienced but enthusiastic campers. From left to right: Hiroto, Miyuki, and Shohei.

It was around 1:00 p.m. when we arrived. The body, tired from self-restraint, and the mind, shrivelled from the city, were naturally freed in the face of nature. After finding a suitable base, we unload our luggage from the car and get going! (There is still a long way to go before we reach the bonfire.)

The wagon with Mr. Booby in the middle can carry heavy gear with ease. In the cooler box is the sake prepared for today's party. The weight of the liquor makes one's heart pound.

CHUMS Happy Camping Folding Wagon ¥13,800, CHUMS Steel Cooler Box 54L ¥23,800

The site we visited was in Agatsuma-gun, Gunma Prefecture. ASAMA Park Field is an auto campground located at the northern foot of Mt. Asama, you can enjoy camping at your leisure while admiring the towering mountains in the distance. On this day, the sun was shining through the clouds, the air was crisp, and the rain clouds of the previous day were gone.

INFORMATION

CHUMS Omotesando Store

Address: 5-2-21 Jingumae, Shibuya-ku, Tokyo
Phone: 03-6418-4834
www.chums.jp

ASAMA Park Field

Address: Kitakaruizawa, Naganohara-cho, Agatsuma-gun, Gunma
Phone: 070-4802-6434
Open only on weekends and holidays
*Subject to change depending on snowfall, weather, etc. (Please call for details.)
Official Site
Official Instagram

Special Recipe

1) Roast beef (serves 4)

<Materials
Beef thigh block: 800g
Spices for marinade: garlic powder, oregano, black pepper, etc. to taste (commercially available seasoning powder can also be used)
2 or 3 vegetables of your choice: 3 kinds of potatoes, pecoros, carrots (or onions, pumpkin, sweet potatoes, etc., as desired)
Salt, pepper
Rosemary: 2 sprigs
Olive oil: 2 tablespoons

＜下準備＞
If there is enough time, place the block of meat in a bowl with enough water to cover it and let it sit for about an hour to drain the blood (changing the water several times during the process).
Sprinkle salt, pepper and spices evenly over the bled-out block of meat, rub it in and let it blend for a while.
Cut vegetables into bite-size pieces (if roasted with skin, peel when eating).

<Process
In a Dutch oven, brown all sides of the meat block in a little olive oil.
When browned, place the meat in the center of the pan and place the chopped vegetables around it.
Place rosemary on top of meat and cover.
Hang the Dutch oven slightly away from the fire. Place some lit coals on top of the lid. Roast for 20-30 minutes, checking for doneness along the way.
Cut and serve.

<Points
To check for doneness, stick an iron skewer into the meat and see if the inside is just warm enough to be human skin.

(2) Bouillabaisse (4 servings)

<Materials
Shrimp (with head): 10 - to taste
White fish fillets (cod, red fish, etc.): 3 - to taste
Mussels: 15
2 cloves garlic
1 onion
Tomato paste: 2 tablespoons
White wine: 300ml
Consomme: 2
Water: 800ml
Olive oil: 3 large
Saffron: a handful
Salt and pepper
＜下準備＞
Remove the shells from the prawns, leaving the heads and tails intact, and remove the back wads.
Cut onion into bite-sized pieces. Crush garlic cloves with a knife.
Mix saffron with water to make saffron water.
<Process
In a Dutch oven, add olive oil, onion, garlic, salt and pepper, and saute.
When fragrant, add the shrimp and mussels, saute lightly and pour in the white wine.
When the alcohol in the white wine has boiled off, add the tomato paste and consommé.
Add the white fish, pour in the saffron water to cover the ingredients, cover and simmer over low heat for 15 minutes.
Season with salt and pepper to taste.
<Points
White fish should be added last, as they tend to fall apart easily.
Onions and garlic should be slowly sauteed to bring out their sweetness and aroma.

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Chums and the fire in the long autumn night.