INFORMATION

The FooDrinpic Runway aims to delve deeper into and communicate the appeal of the FooDrinpic entry theme!
This time, we will be sending you a report on the refinement of the entry theme from Mihara City.

The theme ingredients are "sweetfish" and "octopus roe."
The fishing grounds of Mihara are blessed with an abundance of diverse food such as crabs and shrimp, and moderate ocean currents.
This is the leading production area in Hiroshima Prefecture for delicious, firm octopus.
In addition, the clear waters of the Numata River, a second-class river that flows from the Chugoku Mountains, are dotted with hidden spots where you can catch ayu (sweetfish)!

In order to convey the charm of the sea and rivers that are unique to Mihara, we aim to create the ultimate dish of sweetfish and octopus roe.
The person who polished it up was the acting president of the Hiroshima Prefecture Japanese Culinary Technician Association.
This is Toda-san, the executive chef at Oyster Boat Kanawa.

First, Toda picked up a sweetfish and explained its characteristics and the key points for cooking it.
Fresh river fish is a delicious ingredient that can be eaten even down to the bones, and no part of it can be thrown away.
Ayu, also known as fragrant fish, has a seasonal scent that is sure to please.
He showed us some dishes that made use of the different textures between the flesh and the bones.

Naturally, the sweetfish is prepared beautifully.

The bones and flesh are separated and carefully prepared.

The dish is topped with lightly fried sweetfish coated in a soft rice flour batter.

The finished dish was fried sweetfish served with a special tartar sauce.
The tartar sauce is accented with Gion parsley and is served with fried bones.
The fried sweetfish is light and tasty thanks to the rice flour used in the batter, without compromising its texture.
The result is an amazing dish with a harmonious blend of flavors and Gion parsley!

In addition, "Nimiage" is a delightful dish that combines two types of fried foods, fries and tempura, in one dish.

Enjoy the various textures and flavors of the sweetfish from head to tail.
It was a meal that was thoroughly enjoyable.

As for the octopus roe, it was prepared as "nuta" (a soup made with scallions from Mihara).


The gentle, savory flavor of the octopus roe is complemented by the crispness of green onions and a strong acidity.
An exquisite balance enhanced by the vinegar and miso.
Strangely enough, it was a dish that made me want to eat rice as well.

"Food that makes you want to eat rice definitely goes well with sake," says Toda.
Since sake is made from rice, it naturally pairs well with dishes that go well with rice.

That's where Mihara's local sake, "Zuishin," comes in.
This sake, beloved by Yokoyama Taikan, should definitely be enjoyed with Mihara's proud ingredients.
He suggested three wonderful items that really resonated with us.

Enjoy fresh, locally caught Setouchi fish and sake.
Just imagining that scene makes my mouth water.
If you visit Mihara in the coming season, I hope you will enjoy ayu, octopus, and drunkenness all together.
Thank you all for your cooperation!

There are many other delicious things to do in Hiroshima!
Visit the FooDrinpic special website to check out the recommended foods from around the country!
https://foodrinpic.com/
It also introduces restaurants where you can eat,
Please go to the store and try it for yourself!