UZU NO OKA's seafood sea urchin shabu-shabu was featured in "Cars, Fun, and Nets Toyota HYOGO: FONTE".
Hyogo is a nabe kingdom!
Kaisen Uni Shabu Shabu," a floral form of sushi ingredients in shabu shabu
Uni all over, orange shabu shabu shabu
Although sea urchin is a specialty of Awaji Island, for a long time there was no sea urchin menu other than sushi. Then, in 2015, Uzunooka Kaisen Uni Shabu was introduced and quickly became a popular menu item representing Awaji Island. The rich broth is based on fresh Awaji Island sea urchin, and the seafood caught on Awaji Island is served in the shabushabu, a luxurious and rich nabe that is full of the delicacies of Awaji Island. The sea urchin soup can be enjoyed in a variety of ways, and the appeal of this dish is that it can be enjoyed all the way through to the end, depending on your preference.
Delicious four times! How to eat Uni Shabu
The rich flavor of sea urchin shabu-shabu should not be limited to seafood shabu-shabu alone!
1. First, seafood in shabu-shabu!
Enjoy sashimi skewers with sea urchin shabu. Seasonal seafood is combined with sea urchin soup, and the taste is beyond your imagination.
2. Raw sea urchin for shabu-shabu
The set includes a luxurious taste of fresh sea urchin in shabu-shabu. The rich taste of the double sea urchin is a real treat.
3. Top with sea urchin and serve with superb sea urchin rice!
Next, the raw sea urchin is served on rice, topped with Awaji Island seaweed salt and soy sauce, for a superb raw sea urchin rice dish.
4. The final dish is an exquisite sea urchin porridge.
The final dish is a delicious zosui (rice porridge) with sea urchin soup, rice, condiments, and fresh sea urchin!
Awaji Island is in season for nabe all year round!
Awaji Island, called "Miketsukuni" since ancient times, is a rich treasure trove of food. Delicious ingredients are available year-round, which naturally makes nabe dishes enjoyable.
We hope you will enjoy the delicacies of Awaji Island in every season, including sea bream in spring and fall, pike conger in summer, and puffer fish in winter.
Dear Editorial Staff
Thank you very much for introducing our lunch in your wonderful magazine!
