Youth: Seafood which comes over with south wind

Red-and-white fish - Akita ...

We let you beat in Hachirogata of Akita from old days, and fresh-water smelt with ship, ice fish fishing are carried out. It is wind shadow that we let you hit, and ship is really daring and dramatic which is filled with wind of the early spring to one cup, and pulls net for slip. However, this fishing is not possible every day.
There is to condition of weather, one of wind on day, thus, not to be able to pull net. Sense only by Japanese lives in wisdom of ancient people who, as a result, it makes rule in resource conservation Tomonari, symbiosis with nature, and lived. Sakichi Senda store made meals as long-established store of foods boiled in soy in this ground. Above all, we think that "red-and-white fish" coming out in the early spring is really wonderful. It is produced in morning from Hachirogata and cooks ice fish live and cooks by law beautifully softly and scatters sweet shrimp which should be also known as only female in white. Spring when Hachirogata overlooking Kanpuzan, Niiyama, Motoyama of Oga Peninsula in the distance longed for feels like being clogged up to these beautiful foods boiled in soy.

Inner capacity: 90 g
Price: 584 yen (tax-included)

Bucket for carrying burning fuel unborn calf - Okayama ... of liquor friend Spanish mackerel

It is called festival fish, and Spanish mackerel is valued high very much in Okayama region. However, in late years Spanish mackerel entering the Seto Inland Sea for laying eggs decreases sharply, and good-quality thing does not enter relation hand. It is salty-sweet and boils unborn calf displayed at the storefront of this seasonal fishmonger particularly in old days and cannot see obansainishita dining table now, too. Craftsman of my acquaintance is man that eyes work for fish and gathers valuable unborn calf early this than person in market. We made karasumi with this unborn calf in the Edo era and seemed to do to dish as delicacy, but the manufacturing method has died out once.
When I opened HEISUIKEN, he/she told the recipe when craftsman of Japanese dishes left restaurant of Kanazawa of friend to celebrated. It is this "bucket for carrying burning fuel unborn calf of Spanish mackerel". Unborn calf which we make is the evolution type now. We make karasumi with unborn calf of Spanish mackerel, but are worried about the salt a little. Therefore we think that salt may fall out when we soak in sake lees which brewing makes and repeated trial and error many times, but are not interesting as refuse becomes soaked with simple sake lees. It took 2 years, and it was revealed that it was just to no Balance when result purity that we tried used the purely U.S. refuse of 80% by sake lees of various degree of ripeness. This "bucket for carrying burning fuel unborn calf of Spanish mackerel" served as debut in work of such a hell.

Inner capacity: 66 g
Price: 1,426 yen (tax-included)
(this product is different from individual capacity in price to become g selling)

Under store, order for telephone acceptance
TEL: 03-6264-5315
We take Kurashiki store from the following
http://www.heisuiken.co.jp/

Article of vol.2 is this to dining table by seasonal news that Ginza HEISUIKEN Morita storekeeper was impressed deeply with