In this issue, we introduce a slightly luxurious summer lunch featuring Awaji Island hamo (Japanese conger eel), Awaji Island conger eel, and Awaji Island octopus!
Awajishima hamo no checkered inari
On top of the vinegared rice with red vinegar, we prepared boiled hamo (conger eel), and on top of that, we arranged a checkered pattern of grilled hamo with white sauce and grilled hamo with soy sauce sauce.
The seasonal hamo (conger eel) and condiments are a perfect match, and the taste spreads with each bite. After all, you can't go wrong with "Inari-san"!
Jun] Island Anago Meshi - Do you have Anago today? ~ [Jun
The "Anago Donburi" combines the soft texture and savory flavor of the island conger eel with simmered hamo no tamago (conger eel and hamo no taro). The "Anago Donburi" combines the tender texture and savory flavor of the anago (conger eel) and the hamo no hamo no tago (hamo conger eel stew) in a mini bowl.
The anago donburi offers the texture of crispy yams and fluffy conger eel!
The best way to enjoy the dish is to pour a quick splash of the hamo's elegant broth over the dish and eat it without hesitation!
Island Octopus Tataki Chahan
Awaji Island raw octopus legs are seared and tataki'd as a whole. The octopus leg is cut into a slit and bellows so that it can be served softly.
First, cut the octopus to your desired size and serve with your choice of sauce: Tosa soy sauce, ponzu (Japanese citrus juice), or ume sauce.
Next, we recommend the "Lemon Wasabi" with a squeeze of island lemon and wasabi for a refreshing taste along with its sourness!
Finish off the meal with "Tako-chazuke", which is rice topped with octopus and your choice of sauce and special dashi broth! You can enjoy plenty of Awaji Island octopus in this dish!
Finally.
At Uzuno-no-oka Restaurant with a spectacular view, our staff will continue to create humorous and delicious menus using Awaji Island ingredients. We look forward to welcoming you again during the summer vacation!
