Naruto city, Tokushima prefecture is a well-known fishing town.
Though many kinds of seafood are harvested, the Naruto sea bream is particularly famous. Wild sea bream is a given during spring, but you can have delicious cultivated sea bream all year round.
This time we’d like to introduce a delicious orderable product made with sea bream.
This is it!
It’s salt-crust sea bream.
You break the salt crust with the wooden hammer enclosed in the package, but it’s really hard, so be careful. If you don’t swing the hammer with full force, the crust will not break.
After doing your best and breaking the crust, the sea bream wrapped in kombu (kelp) will appear.
This is what it looks like after it’s removed from the crust.
First off, try it without adding any flavoring.
It’s incredibly good!
You might even say that the sea bream’s entire flavor has been enclosed within.
It’s good with sudachi (a Japanese citrus fruit) or ponzu (a delicious combo of soy sauce and citrus juice)…
It’s so good that it’s tempting to finish it in one go, but you mustn’t eat it all at once! Let’s use it to make sea bream chazuke!
Place some meat on a separate plate and make dashi (soup stock).
To do so, rinse the salt off the bones that were left of the bream and the kombu (kelp) it was wrapped in with cold water. Then put it in a pot and add 1 liter of water and 200ml of cooking sake, and put the heat on.
After the mix has come to the boil, remove the scum and leave the soup stock ingredients to simmer on low heat for 5 to 10 minutes.
Just doing this will give you first-rate dashi.
Place the sea bream meat that you removed previously on a bowl of rice, then add some dashi. You’ll end up with a super sea bream chazuke that is usually served in high-grade traditional Japanese restaurants!
Your meal will not end properly until you have this!
We recommend it as dashi for somen and udon as well as other noodles.
Messages can be written on the crust, and the product is also popular as a celebratory gift.
The sea bream used is usually cultivated fatty sea bream (grown either in Tokushima or Ehime), but in March and April, if available, using wild sea bream is also possible.
(If you wish to order wild sea bream, please indicate your preference when ordering, or make an inquiry.)
Try it at home first (orders can be made on the shop’s homepage).
It will without a doubt be delicious!
Telephone / 088-691-3023
Homepage: http://ooya-s.net/ (Japanese)
Setouchi Finder Photo-writer: Daisuke Chiba
Daisuke Chiba / Photo-writer I was born in 1985 in Miyoshi City, Tokushima Prefecture, and now live in Tokushima City. After graduating university, I worked at a publishing company as an editor for various mooks, and in April 2014 I went freelance. I work as a photographer, copy-writer and editor, but also do product development and other stuff as well. If anyone needs me, I can do anything! Except, in spite of my being from Tokushima, dancing - I’m really bad at dancing Awa Odori!
> Experience the ancient way of salt making on Kamikamagari-jima Island on the Tobishima Kaido in Aki-nada! / Kamagari Ancient Salt Making Remains Restoration Pavilion & “Amabito-no-Moshio” (Kure-shi, Hiroshima)
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