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Dried island octopus with a straw. Eat the octopus!
Because of the fast currents in the waters around Awaji Island, the octopus grown there has short, thick legs. The large octopus is then dried in a flavorful "shiwara-boshi" style. -
〜The Wife is a Witch Plan - Spectacular View Wife Lunch [Black Sea Urchin
A variety of luxurious obanzai. For customers who want to eat a variety of foods such as seasonal seafood and Awaji beef, but can't eat a large quantity, we have created a lunch for adults! -
Awaiiti Curry - Island delicacies [Sea
The "Awaiichi" is a 150-km cycling course that circles the outer circumference of the island in a clockwise direction. At Uzu no Oka, we support the "Awaichi" with all our might and encourage the riders to aim for the goal at the onion! We made curry for the riders. -
AWAIICHI Curry - Island delicacies [Mountain
The "Awaiichi" is a 150-km cycling course that circles the outer circumference of the island in a clockwise direction. At Uzu no Oka, we support the "Awaichi" with all our might and encourage the riders to aim for the goal at the onion! We made curry for the riders. -
Excellent sea urchin hot pot course with hamo (Japanese conger eel) from Awaji Island
This luxurious collaboration course uses "Awaji Island hamo (conger eel)" and "Awaji Island sea urchin" grown in the rich waters of Awaji Island! Shabu-shabu hamo until the hamo is golden brown, you can enjoy the aroma and sweetness of the sea urchin and the light flavor of the hamo. -
Awaji Island Hamo (Japanese conger eel) and sea urchin hot pot course
This course features not only hamo (pike conger eel), but also abalone, red shrimp, and octopus. After enjoying the shabu-shabu, it is stewed in a uni ya (bouillabaisse) style! -
Awaji Island Hamo No Shabu Course
Thick hamo (conger eel) is shabu-shabu and dipped in aromatic sansho ponzu (Japanese pepper ponzu sauce). The hamo no soboro-meshi (hamo no soborome-meshi) is also delicious as chazuke (rice with hamo soup stock). -
Awaji Island Hamo Noodle Course
Hamo-suki" is a local dish of Awaji Island, in which hamo (conger eel) and onions from Awaji Island are simmered in a yosenabe-style broth. The sweetness of the Awaji Island hamo and onions blend perfectly with the broth. The dish is finished with Awaji Island hand-pulled hamo somen noodles with egg and hamo somen noodles with egg. -
Awajishima hamo no checkered inari
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Today's fried whole local fish set meal
Enjoy the original taste of the ingredients, which are packed with the flavor of fish.
Fish is full of nutrients throughout its body from head to tail. It is rich in protein, vitamins, and essential minerals.