Limited production! Summer seasonal fish-Kamaishi anthocidaris crassispina rice bowl-

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Sea Urchin heavy melted into the mouth, sweet spread to fill n/a Is popular as a sushi seed really know ” real sea urchin flavor ” so many people. not kugura water alum, seeking the authentic sea urchin to Kamaishi, Iwate.

The additive without genuine sea urchin
Be the origin live

From season early may-late August. The little hit the market in August, less still tastes of the season. Until Miyako Harbour North of Kamaishi, especially late in the Sanriku going fishing of sea urchins.

Know will influence the flavor of the Sea Urchin’s freshness. Clearing is a sea urchin shell body melted and insecure. So things in general circulation is to prevent it in the pickle water alum. Edge water is, of course, are circulating in the region except pickle this alum usually are large cities such as Tokyo, Osaka, and thought that good (that’s 8-9% of the sea urchins to begin with, hit the market and imported).

Is being used by tsukemoto nukadoko pickles alum, recently used as a lotion, “safe” additive that four-party, taste falls dramatically. People named ” dislike bitter sea urchin.”well that is usually water because this alum.

not kugura water, alum, and authentic sea taste n/a ?
Continue to next page!

Still in time!
Nudus, Kamaishi port summer specialities.

Kamaishi market many kinds of fish is fried. Had ‘made on a bridge previously Kamaishi bridge on the market’.

“So what’s local sea water drowned alum nante anyone eat it”
Kashiwazaki Hisao says, ” wise fish ” reputation of Kamaishi city, in the heart of the Sanriku-culinary arts ‘kuremutsu’ his master’s and laugh.
Sanriku fishing ground that is one of the three great fishing world will come through the Tsugaru Strait from the cold Oyashio current and the warm Kuroshio current, and even a Japan Sea warm Tsushima current and flow of the three, making complex ” shiozakai “. Plankton, fish feeding nutrients submarine curling in a convection increases the ” shiozakai “,. This is why rich sea of Sanriku.

Kamaishi port’s fishing station situated in the heart of the Sanriku, was developed from the Edo period. Nothing else in the sea to catch rich even as summer, sea urchin. Most is the FRY in the Sanriku nudus. Eat as a body’s ovaries and testes, but Sea Urchin would fall to spawn, so the previous summer, most fat, the delicious time.

Tide drifts slightly with scent
Taste of bliss, feel the sea

Put in the mouth and syrupy. Sweet spreads through.

“Well, anyway try to eat”
Bite, mouthful of sea urchin greeting it put in hurry.

…… Rinku u, delicious!

A vivid taste of lost for words at the moment, occupying the mouth. The sweet smell of tide with neat. Of course, you not feel a strange bitter chemicals such as chopped. So salty is effective, with no soy sauce enough to wise. Only from this wash in the tide.

“Absolutely useless if Urchin is dyeing with fresh water. I fall and do not wash in the sea water, flavor ”

However, the hit at the same time necessary to note Sea Urchin season food poisoning in time. So, introduce facilities to sterilize the seawater in fisheries cooperative throughout the Sanriku, several years. Fully equipped filter sea water from nine years ago, in Kamaishi, sterilized by ultraviolet rays. Sea Urchin caught in various parts of the city, peeled, washed by the sea water sterilization dealt from the fisheries cooperative and shipped. Sea Urchin that use ‘kuremutsu’ in day 1 kg is remain sterile seawater, marinated, delivered the landing of.
‘kuremutsu’ for more information on the next page!

Still, summing-up
Nudus Bowl!

If you enjoyed summer flounder, lingcod, flounder Sanriku grace to go with you liquor, conclude that still ‘sea urchin rice bowl’. Urchin warm the light and warmth of the rice is becoming more the smoky sweetness and tongue, even the taste of bliss. Sanriku Urchin fishing is exactly what now’s heyday. Enjoy the taste of the “real” is only now.

[DATA]
System kuremutsu [Kamaishi, Iwate]

Location: Iwate Kamaishi city, Omachi, n/a
Phone: n/a
Opening hours: 18:00-24:00 (LO)
Closed: irregularly
Access: Jr Kamaishi line Kamaishi station by train over a large bridge towards the harbour. Turn right at corner of Bay City Hotel turn left at the second alley. From station 10 min. walk
Access by car: via route 107, no. 283, from kitakami ezuriko IC on Tohoku Expressway, towards the tohno Township. Tono beyond the national route 283 to Kamaishi district. IC-approximately 2 hours
Map: Yahoo! map information
Reservations: reservations for lodging & meals