Kobe kokko tamon no umaimon kikkyamon! Around Awaji Island in Spring! Enjoy gourmet food on the island with "Awaiichi"!
Awaji Island in the Seto Inland Sea is a popular touring course in Kansai
Fresh baby sardines landed at Iwaya Fishing Port from late April to November and
Awaji Island cherry salmon, a brand-name fish available only from March to May, etc.
Good food can be found everywhere on the island this time of year.
The "Awaiichi" tour, which circles around Awaji Island, runs 150 km along the sea.
In the olden days, the foodstuffs were offered to the Imperial Court in the "Goshoku Kuni," or "Land of Food," and the visitors can enjoy all kinds of delicious food!
We arrived at the Onaruto Bridge Memorial Hall on Uzu no Oka.
The Uzu-no-Oka Onaruto Bridge Memorial Museum, which we have introduced several times in Good Food.
The restaurant is well known for its creative cuisine using Awaji Island ingredients.
This time, we will be having a dish using Awaji Island cherry salmon.
These Awajishima cherry salmon are farmed in Fukura Bay near the Naruto Straits, and are a new brand of Awaji Island fish that just debuted four years ago.
Now in Awaji Island, Awaji Island cherry salmon dishes are available at about 40 restaurants on the island from March to May only.
This "Uzu-no-oka Onaruto Bridge Memorial Museum" is one of them.
We immediately went to "Uzu no Oka," a restaurant with a spectacular view in the museum.
The dish prepared in the restaurant overlooking the Onaruto Bridge & Naruto Straits is the island lemon hot pot course with Awaji Island cherry salmon and cherry sea bream.
It is a luxurious nabe using Awaji Island cherry salmon and Naruto sea bream, which is in season now and is called sakura-tai (cherry sea bream).
First, onions and lemons are placed in a pot with plenty of soy sauce-based broth. Of course, the onions and lemon are from Awaji Island.
When the pot starts to simmer, Awaji Island cherry salmon and cherry sea bream fillets are shabushabu-shabu and served!
Both Awaji Island cherry salmon and cherry sea bream are fresh enough to be eaten as sashimi, so all you need to do is lightly dip them in broth!
Well, it is light but full of fat and flavor. When eaten with onions, the sweetness of the onions matches the flavor of the fish, making it extremely tasty.
Furthermore, when eaten together with lemon, the light sourness is felt to spread in the mouth with a swirling sensation.
You can enjoy various ways of eating and tastes in one pot, and it is very satisfying.
The final dish of the nabe was Awajishima somen noodles. The broth soaked up with the flavor of the fish, and the slightly thicker noodles were a perfect match.
Like last time, the food here is not only delicious but also very creative. Every time I come here, I am amazed.
Incidentally, Awajishima Awajishima Onion Kitchen, located in the front of the building, also offers hamburgers made with Awajishima cherry salmon for a limited time only!
Dear Editorial Staff
Thank you very much for introducing us in your wonderful magazine!
