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

We should put our heart and soul into food.

Bringing your own lunch from home or professional food from the convenience store is great, but it is also an opportunity. However, it is a great opportunity to prepare plenty of ingredients for an aggressive, self-styled cooking session at the campsite! Under the direction of Miyuki and Shohei, who also cook at home, we started cooking the main course.

Booby Face Folding Fire Pit ¥9,800, ,CHUMS Dutch Oven 10 inch ¥7,900

The first thing to prepare is a fire pit. The construction is simple, with a box-shaped body from which hangs a charcoal catcher and an ash catcher. It is foldable, so it takes up little space when moved.

Now that the cooking area is ready, let's make "roast beef! Warm up the versatile Dutch oven, which can handle all processes: boiling, steaming, and baking.

I can see the fire from here! Miyuki is excited. The logo mark on the side of the pot is lit on fire, and the flames make the letters stand out.

It is a good idea to bleed the meat blocks in advance at home and rub them with salt, pepper, and spices. If you prepare it the day before, the flavor will soak in and it will taste even better.

After checking that the Dutch oven is warmed up, pour olive oil over the meat and brown the entire side of the meat block. The aroma of the drool-inducing spices and the flavor of the meat made Hiroto murmur, "I want to eat it already.

CHUMS Tripod ¥7,900

Once browned, arrange the cut vegetables around the meat. Shohei pointed out, "Aren't you putting too many vegetables? Shohei pointed out, "Aren't you putting in too many vegetables? It brings out the flavor.

After everyone's attention to food is shown, the rosemary is placed on top of the meat and the lid is put on. Hiroto reminded them, "Please make it tasty! The three of us, who had been working nonstop from setting up the tent to cooking, probably due to our camping high, decided to take a break for a while.

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.