『MAGURO BITO』Ｍenu of Sushi②
Introducing the Magurobito Sushi menu
Click here for menu①
It is called “Sumiika” in Kanto, and it is called “Kouika” in the rest of the region.
I thought it was natural because I live in Kanto, but it seems that Tokyo is the only one that treats a small squid that is not born in particular.
In Tokyo, it is called the new squid “Shinika” that the child squid which hit from summer to autumn and is traded at high prices.
It is in season from winter to spring.
The body is thin and it is not delicious in summer. Japan domestic shell are very upscale, so most of them are Korea and imported from China.
Even so, Japanese people eat many kinds of shellfish…
A warship of onions and tuna
The one that the tuna was finely crushed was “tataki”, and the long leek and the tuna were put on rice and rolled with seaweed.
It is also popular with children.
with Soy sauce.
It is a saltwater fish of the slender body shape which looks like the eel well.
When it is alive, it is slimy and swims squirm.
The eel that was cooked is my favorite, but I don’t want to touch it when I’m alive! It’s disgusting.
The eel which was burnt fragrant with the sauce is fluffy soft and is very delicious.
The sauce is sweet ^ ^
Tuna soaked in soy sauce
It is the one that the tuna was soaked in the soy sauce beforehand.
Since the Edo period sushi was preserved food, we tried to keep raw fish in refrains soy sauce.
In the past, raw fish was not used for sushi at all, and it was processed under the soy sauce, vinegar, and salt.
Because the taste of the soy sauce is attached firmly, We do not attach anything.
The veranda of the flounder
170 yen “KAREI-ENGAWA”
It is my favorite dish (^ ^)
Contact has a Engawa of flounder and a Engawa of flatfish, and the flounder is more upscale.
It is a muscle to move the fin, and the touch of crunchy is unbearable.
It is a rare site where only four pieces can be taken from one animal.
You can order not only wasabi but also salt and yuzu pepper.
It is a poisonous fish, but it is edible by craftsmen who have a license to handle fugu.
It is originally a high-grade fish, but there are also cheap fugu of aquaculture recently.
When angry, the body is inflated to twice the size and has the ability to intimidate the enemy.
There are a lot of Blowfish specialty stores in the Japan, and the price is various.
The appearance is similar to the clam, but the shell body eats only the part of the string without eating.
Especially, it is eaten for a long time in Kanto, and it bakes, it vinegar, and it makes it to tempura.
From autumn to spring in season.
It is a fine shell.
Summer is the most delicious time.
Boiling salmon with hot water
It is called “Syabusyabu” to blanch just a quick moment.
Meat Shabu is also popular ^ ^ ♪
The salmon is quickly blanched, and it is put on the thing seasoned with the ponzu sauce grated the radish.
The continuation menu is here.
Click here for “Magurobito” of Asakusa’s recommended sushi restaurant