Curry is an attractive feature of Awaiichi!
Awaichi Curry" was introduced in Sankei Shimbun on Saturday, November 16, 2024!
The "Awaiichi" cycling route covers approximately 150 kilometers around Awaji Island, Hyogo Prefecture. To further promote the attractiveness of the course, which is attracting attention from both inside and outside the island, "Restaurant Uzu no Oka" (located on a mountain overlooking the Naruto Straits in Fukurahei, Minami-Awaji City, Hyogo Prefecture) has created a special "Awaiichi Curry" for cyclists. This delicacy, which makes the most of the delicacies of the sea and the mountains, is said to be gaining popularity.
The restaurant is located in the sightseeing facility "Uzunooka Onaruto Bridge Memorial Museum. The "Awaiichi Curry" was planned by Uzunokuni Minami-Awaji, which operates the facility, as part of the "Selfishly Support Awaiichi Project" to enliven Awaji Island through product development, etc! Project," which aims to enliven Awaji Island through the development of products and other measures.
There are two types of curry: "~Sachi of the Island [Mountain]" and "~Sachi of the Island [Sea]" (3,080 yen each including tax). Both are made by roasting a whole onion, a specialty of the island, and placing it on rice. The dish is said to have been inspired by the onion-shaped objet d'art at the Uzunokuni Memorial Museum, which is the symbol of the Uzunokuni.
The curry is made with an island-grown onion paste roux that is both spicy and sweet. The "Awajishima Ebisu Mochi Pork" served at the same time is shaped like it appears in a comic book, with a crispy surface and juicy inside.
The "sea" version is a seafood curry with a roux made from a broth of slow-cooked island-grown Thai fish. Fried asiatic shrimp, octopus leg tataki, and other dishes using the island's prized "seafood" were prepared as accompaniments.
In addition, a "special map" that introduces the island's food tour, such as sea bream and Awaji Island 3-year torafugu, in the style of a stamp rally is also provided.
Restaurant Chef Kazuhito Mori, 46, promoted the mountain dishes, saying, "We also use garlic chips to give you stamina so you can finish the Awaiichi. We hope that the participants will remember that this is the port where the ingredients used in the curry were landed during the Awaiichi.
https://www.sankei.com/article/20241115-KTYPLQKUU5IFRCQHDPWSVWP4AM
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