Eating Deep-Sea fish!

Zack
6月13日
読了時間: 2分

We, Japanese people, enjoy and are grateful to food that are provided from field, sea, and mountain. We have dishes by cooking various kinds of ingredient.

One of them is Monkfish in the deep-sea fishes, which have terrifying yet beautiful posture.

I heard it’s popular in USA, France, Spain, Italy.

In Edo period Japan, monkfish was considered one of the five greatest delicacies.

In present times, monkfish hot pot is very popular as a traditional dish in winter.

Monkfish’s flesh is low calorie and light, but its liver is rich in nutrients such as Vitamin A, Vitamin B12, DHA, and EPA. Also, the tasty is strong and creamy.

Besides the fish itself, they usually put vegetables like Chinese cabbage, green onions, and shiitake mushrooms into the pot. The most important part is the liver, which makes the soup very rich and flavorful. This traditional tasty attracts us in winter.

The monkfish hot pot in Oarai town, Ibaraki prefecture is extremely popular, we visit Oarai town and enjoy monkfish hot pot in the season as February in every year.

Image on the left via https://tabelog.com/ibaraki/A0801/A080102/8015185/dtlphotolst/4/smp2/

Image on the right via https://www.oarai-info.jp/spot/postid_3072/

We occasionally visit the restaurant, Tyushin,(忠信). This restaurant is directly owned and run by Uotada Shoten(魚忠), a fish store with a long history.

The fish shop supplies fresh fish and the restaurant cooks and serves the dishes. Many locals praise both the shop and the restaurant for their exceptional freshness.

Of course, the restaurant also serves dishes such as Sashimi, Kaisen-don, both of which are high rated for their quality.

There is the fish store facing the street, and the restaurant is behind it. So the entrance to the restaurant is in the the alley on the right side of the store.

I think it’s a good idea to get flesh fish after eating food at the restaurant.

Now, let’s talk about the main event: Monkfish Hot Pot.

This time, we had “Dob Nabe,” which is a special kind of monkfish hot pot.

The main feature of this dish is the soup that uses a lot of the monkfish’s liver. The liver is called the “foie gras of the sea” because of its rich, creamy texture.

They pan-fry the monkfish liver in the pot until it becomes smooth, and then It melts into the soup with miso, a Japanese soybean paste. Therefore, we could enjoy a much richer soup than a regular monkfish hot pot. We were completely knocked out by this flavor.

You should book this restaurant in advance.