執筆者 mskankou | 9月 28, 2015 |
Harako-meshi はらこ飯 Salmon & salmon roe with rice ; Kyodo-ryori is what we call an Authentic Regional Cuisine. In Minamisanriku, “Harako-meshi”, rice cooked in a salmon and soy stock and served topped with “ikura” (salmon caviar) is a very special and popular...
執筆者 mskankou | 9月 28, 2015 |
Sansai Mountain vegetables ; Sansai are often used as ingredients in “Shojin-ryori” or Buddhist vegetarian cuisine, originally referring to vegetables that grew naturally and were foraged in the wild and not grown and harvested from fields. You may find it prepared in...
執筆者 mskankou | 9月 28, 2015 |
Soba 蕎麦 Japanese buckwheat noodles ; Soba noodles are authentic Japanese noodles made from buckwheat flour. Vegetarian and vegan...
執筆者 mskankou | 9月 28, 2015 |
Wakame Shabu shabu 若布しゃぶしゃぶ Wakame seaweed hot pot ; Shabu-shabu is one of the most popular varieties of the Japanese traditional communal food of the winter season, nabe (hot pot). Here in Minamisanriku, you will be able to enjoy a very unique wakame shabu-shabu,...
執筆者 mskankou | 9月 28, 2015 |
Sushi 寿司 Seafood on vinegared rice ; Have the best of sushi here in Minamisanriku. Whether it’s tuna, salmon, shrimp or scallop – a variety of the fresh bounty of the ocean can be found on top of your “shari” (the rice of the sushi), bringing heaven to your...
執筆者 mskankou | 9月 28, 2015 |
Seafood Barbecue 海鮮BBQ Ocean delicacies on the grill ; Oysters, scallops, salmon, and the list goes on – rich meaty seafood of Minamisanriku when barbecued will not only bring joy to your mouth but will also be a once in a lifetime experience. Pouring a little...
執筆者 mskankou | 9月 28, 2015 |
Kaisen-donburi Seafood bowl ; Experience multiple seafoods in one dish. The kaisen-donburi – a bowl of straight-off-the-sea seafood sashimi on top of vinegared rice, is offered by multiple restaurants around town, with seafood shiny and fresh as ever. In...
執筆者 mskankou | 9月 28, 2015 |
Abalone あわび Mother-of-pearl shell with rich meat ; Awabi or abalone, is another one of the most special treasures of the sea. Enjoy the rich opaque meat fulfilling the beautiful mother-of-pearl shell, either raw or...
執筆者 mskankou | 9月 28, 2015 |
Sea urchin "Uni" うに Sweet flavoured "hedgehogs" of the ocean ; Fulfilling your mouth with a sweet flavour and delicate texture, uni or sea urchin, is considered one of the most special delicacies in the world of seafood. If you are lucky enough, you can enjoy the...
執筆者 mskankou | 9月 28, 2015 |
"Wakame" seaweed 若布 Rich edible seaweed ; Wakame is a popular form of edible seaweed in Japan, typically cooked inside miso soup or eaten in other dishes. Wakame is gaining popularity around the globe, ever since the rise of the macrobiotic movement and focus was...
執筆者 mskankou | 9月 28, 2015 |
Sea pineapple "Hoya" ほや The pineapple of the ocean ; Hoya or sea squirts, also known as sea pineapples, look and taste unique. It is an acquired taste when eaten raw with a strong ‘oceany’ flavour, but they may also be served grilled, deep-fried, dried,...
執筆者 mskankou | 9月 28, 2015 |
Scallops 帆立 The "steak of seafood" ; With a rich, sweet taste and a soft meaty texture, the Minamisanriku hotate is like the “steak of seafood”. You will be surprised with the gigantic size and rich milky taste of the hotate you will find here. Try it raw, grilled or...
執筆者 mskankou | 9月 28, 2015 |
Oysters "Kaki" 牡蠣 Shells with white creamy flesh ; Creamy-white flesh in shells with abundant “umami”, the oysters that you will eat in Minamisanriku will be one of the best you will experience. Try it raw straight off the boat or grilled in a barbecue...
執筆者 mskankou | 9月 28, 2015 |
Octopus "Tako" たこ Rich and meaty octopus all year-round ; The Minamisanriku octopus is famous for its rich taste and firm meat.Some locals say that the reason behind the fine taste of the Shizugawa octopus is that it feeds on one of the grandest ocean delicacies,...
執筆者 mskankou | 9月 20, 2015 |
Salmon "Sake" 鮭 Silver salmon with rich red-orange meat ; With a shiny skin and red-orange meaty flesh, the Minamisanriku silver salmon is delicious no matter how it’s prepared – raw as sashimi on top of your seafood bowl, fried, or grilled in a...
執筆者 mskankou | 9月 20, 2015 |
Salmon roe "Ikura" いくら Caviar of salmon ; Spooned on top of rice or as a sushi topping, the ikura or salmon roe in Minamisanriku is quite spectacular, bringing your mouth to a delight with each orb bursting with a satisfying...
