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

Go on a small trip to heal by yourself.

Elmo Gore-Tex INFINIUM Reversible Hoodie ¥25,000

Elmo Gore-Tex INFINIUM Reversible Hoodie ¥25,000, ,
CHUMS Back with Chair ¥7,800

Near the campsite, you can see a scattering of trees that have turned into autumn colors. You can look through binoculars in search of birds that can only be seen here, or meditate and forget the busyness of everyday life. While there is time for everyone to get together and have fun, relaxing time to face yourself will make your camping experience even more meaningful.

Elmo Gore-Tex INFINIUM Reversible Hoodie ¥25,000

Hiroto looks around the ground as if he is looking for something. He seems to be looking for the right twigs to prepare for the big event of the night, the bonfire.

The new jacket gently wraps the three of them. The "GORE-TEX" material used protects the body from wind and cold and allows the user to spend a comfortable time. The jacket is reversible, so you can use the fleece fabric on the outside on warm days and the fleece fabric on the inside on cold days. You can also use it in different ways.

On their way back to their home base after enjoying their respective chill times. Kiko, an Akita dog, the campsite's signature dog, appeared before the three of us! Miyuki was the first to run up and grab the leash. Miyuki was the first one to run up and take the leash. She was swept away by the rambunctious Kiko, and couldn't help but smile.

The group returned to their tents with a pleasant sense of exhaustion after playing in the open field. I hope it's cooked properly," "I wonder if that soup doesn't need any seasoning. They were all looking forward to their first camp meal, while suppressing the growling of their stomachs.

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.