Excellent fresh sea urchin and island seafood Hitsumabushi [black sea urchin].
Excellent fresh sea urchin and island seafood Hitsumabushi [black sea urchin].
Excellent fresh sea urchin and island seafood Hitsumabushi [black sea urchin].
Market value 4,620 yentax included (e.g. price)
Seasonal seafood and more! Kaisen Hitsumabushi with fresh sea urchin from Awaji Island. 1/3 of a sea urchin plate is used.
First, pour wasabi soy sauce over the seafood as a bowl of rice, then mix fresh sea urchin with Awaji Island soy sauce to make "special fresh sea urchin soy sauce" and sprinkle it over the entire dish to enjoy the rich taste and aroma of fresh sea urchin.
Finally, the rice and fish are placed in a bowl, topped with a special fish miso paste, and dashi (Japanese soup stock) is poured over the rice to finish with the fish miso chazuke.
*The type of "Awaji Island's exquisite fresh sea urchin" changes depending on the season. Red sea urchin (late June to mid-October) Black sea urchin (late October to mid-June)
*Some sea urchins may not be available due to weather conditions on the day of purchase. Please inquire for details.
