Awaji Island Ingredients

sea urchin eggs

sea urchin

There are more than 100 species of sea urchins in the seas around Japan alone. The most commonly eaten species include the purple sea urchin, the buffalo sea urchin, and the red sea urchin, each of which has a different taste. The red sea urchin is the most prized of all, and is caught in such small quantities that it is consumed mostly in western Japan, where there are many production centers.

We have two kinds. We purchase the best kind at the time when fishing is available.
From June to October, red sea urchin (hirata uni) is used, and from October to May, black sea urchin (murasaki uni) is used.

Awaji Island's exquisite fresh sea urchin

The best sea urchin on Awaji Island is caught by the "raw sea urchin of Awaji Island," and the fishermen rave about the sea urchin that grows in the nutrient-rich waters of Minami Awaji, where the tides are swift and plankton and minerals are abundant, as well as the seaweed they feed on.
The sea urchin plate of "Awaji Island's Exquisite Raw Sea Urchin" is served with the belly side exposed, commonly known as "upside-down sea urchin". The sea urchin is simply washed in salt water without using alum water for preservation. The belly side of the sea urchin is easy to fall apart and can only be served when the urchin is fresh. Because we don't use alum water, you don't taste any bitterness, unlike eating it in the city. The quality is assured because it is all done by hand.

meter (i.e. a gauge)

(husked grains of) rice

We offer high quality rice grown by Mr. Kumekawa Takafumi, a rice farmer in Awaji Island, who has won the Hyogo Prefecture Rice Koshien Competition for the past two consecutive years.
Not only new rice tastes the best, but each variety of rice has its own "season," a time when the rice matures and becomes tastier than when it is new. Mr. Kumekawa grows four varieties of rice (Ikuhikari, Koshihikari, Hinohikari, and Aki-no-Shi) that suit the climate of Awaji Island, and while the national average for rice is 75 points or more for taste, we purchase rice that has a taste score of 80 or more and is the most delicious rice in season.

Taste value means...
Using a taste tester, four values are measured and scored: amylose (the lower the ratio, the stickier the rice), protein (influenced by the amount of fertilizer, and the lower the protein content, the stickier the rice), moisture (an important factor that determines taste, and moisture within 14.5-15.51 TP3T is considered good), and fat acidity (as the value increases due to oxidation, the taste (The higher the value, the worse the taste). In the Rice Koshien competition, each variety is ranked and awarded based on the taste value and a sensory evaluation by an examiner who actually tastes the rice and evaluates the appearance (color and luster), aroma, consistency, softness (hardness), and other items.

Rice varieties we use

Koshihikari (variety of rice): Although small in size, this rice is characterized by its strong stickiness, good aroma, and strong flavor.
Hinohikari (variety of rice): Although small in size, the grains are thick and delicious, with a good balance of taste, consistency, and aroma.
sweet potato (any of a number of different cultivars with red skin): Ikuhikari, which is suited to the climate of Awaji Island, is a delicious rice with excellent tenacity, taste, and aroma, with a great presence despite its small size. Of course, it is a delicious rice with a taste score of over 80 points!
poem about autumn: It is a delicious rice with a large grain size, a strong presence, and a moderate taste and aroma, and even the executive chef loves it because he feels "satisfied after eating rice". Only Mr. Kumekawa produces this "Autumn Poem" on Awaji Island, and we are proud to offer you this delicious rice that Mr. Kumekawa highly recommends.

onion (edible plant, Allium cepa)

Awaji Island is blessed with a mild climate characteristic of the Seto Inland Sea throughout the year, with long hours of sunlight, and the climate and conditions are said to be suitable for growing onions, which are characterized by softness, sweetness, and low pungency.

Characteristics by harvest time

New spring onions "Goku Wase" and "Wase" varieties: Basically, onions are sown in September, planted in October, and harvested from March to May. The varieties called "Gokuwase" and "Wase," which are harvested and shipped immediately after harvesting during this period, are called new onions, and are known for their less pungent taste and "sweetness! Soft! Fresh! They are not suitable for long-term storage, so they can only be stored for a short time. They are not suitable for long-term storage, so please eat them as soon as possible.
Medium- and late-season" suitable for long-term storage: Nakate and Ote varieties are sown in September, planted from October to December, and grown slowly through repeated cold and hot weather, and harvested from June to August of the following year. These varieties are suitable for long-term storage. After harvesting, the onions are hung in an onion shed to dry for long-term preservation. It is said that the excess water is removed during drying, which increases the sweetness of the onions.
New winter onion "Charme".: The new winter onion "Charme" was developed in response to requests for new onions even in winter, and is grown using a special cultivation method called "set cultivation. The characteristic of this onion is that even the leaves are tasty. The ball part can be used in salads as with new onions, and the leaf part can be used as an ingredient in hot pots.

(in Northern Japan) conger eel

Hamo (pike conger) raised in the rich waters around Numajima have plump bodies and small faces. They are called "hamo hamo" because they are caught by longline fishing and have few scars on their bodies.
It is also named after the fact that it contains a lot of chondroitin and vitamin A, which are said to be good for beauty, and that eating it will make you a "babesomen" (a beautiful woman).

Awaji Island's representative luxury food

There are three delicious times of the year for hamo: "Hashiri", "Shun", and "Mezore". The "Hashiri" period (May to June) is when the meat is white and has a light but delicious flavor, and the "Shun" period (July to August) is when there is plenty of fat before spawning, and not only the meat but also the liver, floating pouch called a hamo flute, eggs and other internal organs are said to be delicious. During the "remnant" period (September to November), the spawning is over and the pike conger accumulates more nutrients than before hibernation, resulting in a fattening, fatty, and rich taste.

milt

whitebait

Awaji Island shirasu is mainly caught from Japanese anchovies, which are white in color and considered the highest quality, and carefully selected and processed at a processing plant near a local fishing port to maintain freshness. Awaji Island fresh shirasu, kama-age shirasu (softly fried shirasu), and chirimen-jako (dried young sardines cooked in an elegant manner) are the three major specialties of Awaji Island.

Awajishima Fresh Shirasu 5 Points

Must be shirasu caught at Iwaya Port on Awaji Island.: The Awaji Island Iwaya Fishing Cooperative Association's main fishing ground is the Akashi Strait, which is rich in delicious fish.
I. To use only products that have been carefully selected and approved by experienced craftsmen.: Veteran craftsmen from a processing company in which fishermen have complete confidence connoisseur only use the freshest "kireimon" without allowing any compromise. Quality is better than quantity, and that is why our products are of the highest quality.
I. To "pre-freeze" the fish after landing and flash-freeze it at its original freshness.: Immediately after landing, the fish is brought to a local processor and flash frozen to preserve its freshness. The "first-come, first-served" method is a revolutionary trading method that bypasses the auction process. It has achieved a speed that overturns common sense.
I. The chef must offer his/her best dishes that "surprise" and "impress" customers.: The island's chefs make the most of the "freshness" of the fish they receive from the fishermen, and put all their love and skill into their cooking.
I. To unite fishermen, processors, retailers, and all those involved to create many "smiles" with the appeal of Awaji Island's "fresh fish.: Fishermen are for their bodies, processors are for their skills, and dealers are for their hospitality. And everyone involved is committed to the "passion" and "spirit" of the product. We want to see many happy smiles, so we keep the freshness of our products today!

Japanese Spanish mackerel (Scomberomorus niphonius)

sawara cypress (Chamaecyparis pisifera)

The Spanish mackerel is a fish that changes its name as it grows, from "sagoshi" to "yanagi," with the largest fish reaching over one meter in length and weighing more than 10 kilograms. Some of the largest fish are over one meter long and can weigh over 10 kilograms. Because of this, sashimi and other raw foods are not very popular in Kobe, Osaka, and eastern Japan, and teriyaki, shio-yaki, saikyo zuke, kabura-mushi, and oshi-zushi are the most common ways to eat it. The season for Spanish mackerel on Awaji Island is from spring to fall. Spring Spanish mackerel is very special when eaten with mako (roe) and shirako (milt). Spanish mackerel in autumn is called "Kan Spanish mackerel," and its fatty flesh, which is as good as toro (fatty tuna) in preparation for winter, is a treat for gourmets.

Spanish Mackerel on Awaji Island

In the Goshiki area of Sumoto City on Awaji Island, fresh Spanish mackerel sashimi and tataki have long graced the tables of fishermen. According to Koji Harima, head of the Goshiki Town Fishery Cooperative Association, "Spanish mackerel has a refreshing yet sweet taste, and the fresher the fish is, the more tender it is and the more it melts in the mouth like medium fatty tuna.
This is the reason why it is said that "raw Spanish mackerel even licks the plate.

Spanish mackerel is said to be the fish that heralds the coming of spring. In the old days, the spring season was open to the public, and since Spanish mackerel were sold at a high price, the fishermen of the previous generation would rush out into the dark Harimanada Sea before the sun had even risen. When they landed a large catch, they would wave their brightly colored flags in the sea breeze and return to the harbor where their families and friends were waiting, proudly serving the Spanish mackerel they had caught.
In the Goshiki area, the blood of the men on the beach, which has been passed down from generation to generation, still rises on April 20, the day the ban is lifted.
Spanish mackerel fishing in the Goshiki area is conducted until the end of November.

garden eel

Conger eel is caught year-round in the fishing grounds of Awaji Island, and its tasty conger eel is nurtured in a calm habitat rich in minerals that flow from the mountains.
Especially from early summer to autumn, when they are about to spawn, they have a big appetite, eat abundant food, and accumulate nutrients, so they have a good amount of high-quality fat and the taste of the conger eel itself increases the most.

octopus

callus

The moment you put a boiled octopus in your mouth, you will smell a savory sweet aroma, and the more you chew, the more the elegant flavor and faint sweetness will come up.
They are caught by small bottom trawl nets and octopus pits in almost all areas of Awaji Island. In particular, the octopus caught in the Akashi Straits is famous throughout the country as the Akashi octopus. The octopus living in and around the straits around Awaji Island feeds on shrimp, crabs, and bivalves, and is well-fed. The thicker and shorter the legs, the better the taste. The texture, taste, and aroma vary depending on how the fish is cooked. Do not boil the fish roughly in boiling water, as the skin will peel off and the flesh will become tough.

Awaji Island
kidnap

In September 2009, the "Miketsukuni Project Executive Committee," formed by young members of the Sumoto Chamber of Commerce and Industry, called for the participation of restaurants on the island to make the project a reality.
The rule is to use original noodles developed by volunteer noodle makers in the Fukura area of the island and onions, a specialty of Awaji Island.
Awaji Island is famous for its hand-pulled somen noodles, and the special Awajishima Nudo noodles are 2 mm thick and 38 cm long, thicker and twice as long as conventional somen noodles. Other than the rules, the ingredients and cooking methods vary, and each member restaurant has devised its own variations, such as udon-style, ramen-style, and spaghetti-style.

Awaji beef

abajo beef

Awaji beef is a Japanese black cow and F1 cow (a crossbreed between a Japanese black cow and a Holstein cow) born and raised on Awaji Island. On Awaji Island, the excellent qualities of Awaji beef are preserved and passed on by selecting only the best mother cows and conducting systematic crossbreeding. In recent years, the price of Awaji beef has skyrocketed due to the popularity of Awaji beef outside the island, and it is now a rare brand of beef on Awaji Island.
Awaji beef raised on Awaji Island, which is rich in nature, is characterized by its meaty texture, melt-in-your-mouth sinew, and lean meat with a deep flavor.

tai (species of reddish-brown Pacific sea bream, Pagrus major)

counter for humanoid forms (e.g. dolls, statues, corpses, etc.)

The sea bream of Naruto, which is battered by the violent currents of the Naruto Straits, known for the Naruto whirlpools, one of the world's three major tidal currents, swims in such a harsh environment that its bones develop bumps.

Awaji Island Ebisu snapper

Awajishima Ebisu-tai" is the generic name for natural sea bream landed at fishing ports on Awaji Island.
The three straits of Naruto Strait, Akashi Strait, and Kitan Strait provide good tidal currents in all fishing grounds around the island, which are home to a large number of crabs and shrimps, which in turn feed the island's sea bream, which are said to be well-fed and have a different flavor of fat.

Sea bream is caught all year round on Awaji Island, but especially from September to November, before wintering over, is the most delicious time, as it stores more fat to prepare for the cold weather.
It is also called "Momiji-dai" because of its seasonal name, but from the fall of 2021, it has been named "Awajishima Ebisu-dai" to make more people aware of it as a new brand of fish on Awaji Island.

"Dedicated Snapper

For three generations since the Taisho era (1912-1926), "Naruto sea bream" from Minami-Awaji City has been offered at the "Great Tame Ceremony" held on the occasion of the accession to the throne of His Majesty the Emperor. The Naruto sea bream landed at Maruyama Fishing Port in Anaga, Minami-Awaji City, was also selected as the item to be offered at the 2022 Tamesai Ceremony, and a "sea bream offering festival" was held in the local community, which was very exciting.

fugu

Fugu's protein is rich in amino acids such as inosinic acid and glycine. As a result, its meat is ultra-low in fat but not too light, giving it a unique taste not found in other white-fleshed fish. Another well-known characteristic of this fish is that it is fibrous and elastic, making it difficult to chew when raw. This is the reason why sashimi is thinly sliced. Usually, fish is at its most delicious a few hours after it has been cured, but for fugu, it is said that it is best to leave it for a dozen hours or so until the amount of tasty ingredients in its muscles increases. It is because of its superb and rich flavor that fugu has been eaten and loved since time immemorial, even though it is known to be poisonous.

Awajishima 3-year torafugu

It is produced in Fukura, Minami-Awaji City. The plump texture is a sign that it is a three-year product. This area is influenced by the Naruto tidal currents, which are rich in minerals, and the ideal fishing grounds nurture delicious fugu. The Naruto Straits, where the tidal currents are strong, makes the meat firm and unbeatable in Shimonoseki.
Most of the torafugu available on the market is under 800 grams, but the three-year old torafugu is raised to over 1.2 kilograms, with the risk of cannibalism, etc. The black stripes characteristic of farmed fish disappear when the weight exceeds 1.2 kilograms. The meat is so rich that you cannot tell the difference between farm-raised and wild-caught fish, and the texture and richness of the fish are both very different. It is as delicious as natural torafugu.
Also, as the weather gets colder, the milt grows to an unthinkable size for a plump, fattening two-year-old.

Of all the places in Japan where torafugu is farmed, Awaji Island's Fukura Bay has the lowest water temperature and is located near Naruto Strait, which has the fastest tidal current in Japan, so the meat is more supple and has a richer flavor.

masu salmon (Oncorhynchus masou)

Sakura-masu is a member of the salmon and trout family, in which the landlocked salmon grows larger and tastier as it grows from the river to the sea. Its season is from March to May, just in time for the cherry blossoms to bloom, and it is said that its name comes from the beautiful pink color of its flesh.
The cherry salmon is so rare that it is now called a phantom. Despite its fatty taste, it is said to be the most delicious of all salmon and trout.

Awaji Island Cherry Salmon

Fukura Bay in Minami-Awaji City is located on Awaji Island, which has a mild climate, but the water temperature is low due to the tidal currents flowing in from the Naruto Straits, creating a perfect environment for cherry salmon that prefer cold water. Local farmers with their advanced techniques and many years of experience have cultivated high quality Awaji Island cherry salmon by using bait and moving the location of the fishponds according to their growth conditions, and by cultivating them in conditions close to nature.