しゅんくる vol.11「タチウオ×生しいたけ」

うな重じゃなくて「太刀重」！？　くにさき銀たち

Seki mackerel (sekiaji, sekisaba)

For centuries, the horse mackerel and chub mackerel caught by the intrepid fishermen of Saganoseki in Oita City have been prized around Japan. They are known, respectively, as “sakiaji” and “sekisaba.” Fishermen with long years of experience and expertise catch the fish using the traditional pole-and-line method to ensure sustainability. Sekiaji and sekisaba draw attention to the skill and commitment of the people who catch them, battling the waves day after day to bring home fresh seafood....

Marbled sole (mako-garei)

Marbles sole, fished mainly in the Seto Inland Sea, has beautiful white translucent flesh that tastes delicious. Shiroshita sole, famous nationwide, is found where abundant freshwater enters the sea at Yokoku. The flesh of Shiroshita sole is free of any muddy taste, and was a favorite of the shoguns....

Japanese pufferfish (tora fugu)

The strong currents of the Bungo Channel nurture Japanese pufferfish with a uniquely dense, firm texture. In Usuki City, these so-called “kings of pufferfish” are served by the finest local restaurants....