The "Awaji Island Spanish Mackerel" menu is now available again this year at "Uzuno-oka," a restaurant with a spectacular view! Here we introduce some thoughtfully prepared dishes using Spanish Mackerel, which becomes fatty and tasty in the winter!
What is Awaji Island Spanish Mackerel!
Spanish mackerel, like yellowtail, is famous as a "success fish. In the Goshiki area of Sumoto City on Awaji Island, fresh Spanish mackerel sashimi and tataki have long graced the tables of fishermen. The season for Spanish mackerel on Awaji Island is from spring to fall. Springtime Spanish mackerel is very special when eaten with mako (roe) and shirako (milt). The autumn Spanish mackerel is called "Kan-Sawa" (Spanish Mackerel in the cold), and its fatty flesh is enough to make even the most discerning gourmand gasp in anticipation of the winter. Uzuno-oka Restaurant offers a seasonal menu featuring Spanish mackerel from Awaji Island.
Awaji Island Back Season Spanish Mackerel, Ebisu Sea Bream and Island Octopus Sea Urchin Hot Pot Course
This is a limited-time luxury course featuring Awaji Island back-season Spanish mackerel, Awaji Island onions, Awaji Island Ebisu sea bream, and Awaji Island octopus in sea urchin shabu!
This is a one-month limited collaboration hot pot from fall to winter!
After the hot pot, add rice to the remaining broth to make zosui (rice porridge). You can finish with "excellent sea urchin porridge" with island seaweed and wasabi, full of the flavor of onions and Spanish mackerel!
Awaji Island Back Season Spanish Mackerel and Ebisu Sea Bream Grilled Lemon Hot Pot Course
Awaji Island back-season Spanish mackerel and other Awaji Island ingredients are served in a light lemon hot pot.
This is also a seasonal hot pot when Spanish mackerel is in season!
After enjoying the hot pot, you can finish the dish with Awaji Island somen noodles in a broth that is infused with the flavor of Spanish mackerel, sea bream, and onions!
sashimi of back-season Spanish mackerel and sea bream
This is a plate of sashimi consisting of delicious and fatty "Ura-shun Spanish Mackerel" and natural sea bream "Ebisu-tai" from Awaji Island. Please enjoy this collaboration only during this season.
Salt cod and sea bream tataki
The Spanish mackerel and sea bream are seared to perfection and served with a sprinkling of island salt to blend. Please enjoy it with a squeeze of sudachi (Japanese citrus fruit) for a refreshing taste. Ponzu (Japanese citrus juice) is also available if desired.
Seared back-season Spanish mackerel and marinated island onion
Marinated onions and Spanish mackerel tataki. Enjoy the aroma and fat of the seared Spanish mackerel and the refreshing taste of the onions!
Nigiri-zushi with back-season Spanish mackerel
This nigirizushi uses only the belly of the fatty back-season Spanish mackerel. Please enjoy the sweetness of the fat and the aftertaste!
in the end
If you visit Awaji Island on your autumn trip, be sure to try the fatty "Ura-shun Spanish Mackerel!
At Uzuno-no-oka Restaurant with a spectacular view, our staff will continue to create delicious and humorous menus using Awaji Island ingredients. We look forward to serving you!
