This edition of World Dishes presents an American version of “Mom’s Cooking.” Delicious, freshly-baked apple pie.
Columbia Grain, Inc. (established 1978) is headquartered in Portland, Oregon. It is one of the largest handlers of wheat on the West Coast of the U.S., and is a wholly-owned subsidiary of Marubeni. The company owns extensive grain pick-up facilities within the U.S., as well as an export terminal, which is used to ship grains to more than 70 countries around the world.
Portland is a charming town, imbued with a liberal atmosphere. The city has the odd slogan “Keep Portland Weird,” and the residents really seem to love their hometown. Hippies stroll through the downtown areas, the state sales tax is 0%, and local production for local consumption is promoted with lively Farmer’s Markets held by the local farmers on the weekends. Portland also boasts the world’s largest number of beer breweries within the city limits, and the hip young people gather at the trendy brewery pubs. The suburbs are dotted with wineries. The popular “Oregon Pinot” made from the pinot noir grape variety is well known even in Japan, as the wine served to the Japanese emperor by former President Clinton.
Portland is favored by nature. Within just one hour by car, you can reach the Pacific Ocean to the west, or Mount Hood (called Oregon’s Mt. Fuji) to the east; allowing you to enjoy both sea and mountain in your leisure time.
Apple pie is a homemade dessert that often appears on the tables in local homes, providing an eagerly anticipated after-dinner treat.
|Frozen pie sheet||1 sheet (100g)|
|Apple (your favorite variety)||1/2 medium apple|
|Granulated sugar||1 tsp (adjust according to sweetness of the apple)|
|Egg yolk||Small amount (to add sheen to the crust) (optional)|
2-10-1 Nakane, Meguro-ku, Tokyo
*At the shop listed above, you can select a topping sauce (blueberry, raspberry, chocolate, caramel, maple syrup) for your apple pie generously topped with ice cream.
Original article published in our shareholders’ guide “Marubeni” (No.119, Winter 2015)