It was neither peach nor celery.
It was “White peach and celery soup from Iiyama Town, Kagawa .”
I scooped it up with a spoon and brought it to my mouth.
The cool liquid flowed smoothly onto my tongue.
For a moment I felt the sweetness of the peach, but in the blink of an eye the scent of celery wafted through my nose.
This time, the freshness of the celery blew through like a breeze, but the sweet scent of the peach caressed my nostrils.
Even without mixing, there is no boundary between the two.
Peach and celery know each other’s breathing, they are one body, one taste.
If you think about it, peach and celery have personalities that seem incompatible.
But now they are round and gently embracing each other, giving birth to a new celestial body.
Why did he think of this combination?
I asked the chef.
“We’ve been serving peach soup for a while, but one day a young chef accidentally dropped some celery oil into it. He tried it and made an unexpected discovery. It’s been that way ever since.”
It was born by chance.
But the season and place of origin of the peaches, the amount of celery to be added, and other details must have been carefully determined through trial and error.
That’s why this soup is so natural.
Although it is an artificial object, it has an innate encounter as if it had existed since time immemorial.
Is the white peach a “Natsuotome”?
Iiyama-cho in Kagawa Prefecture is the top peach producing area in Shikoku, and produces large, round peaches with a high sugar content.
But just because they are high in sugar doesn’t mean they are suitable for cooking.
“Right now, up until early July, I like peaches the best.”
The chef’s eyes were filled with affection for peaches as he spoke.

Roppongi “Pato” Summer Specialty “Iiyama-cho Kagawa White Peach and Celery Soup”