Those Who Love Sashimi, Don’t Miss Out On Miyagi

It is a place to eat raw oysters, drink ice cold water and still have peace of mind, it is a rare place in Japan to have whale sashimi, also a place where a sashimi party is displayed on a fresh tuna skeleton ... The reasons for the culinary taste of the sea have brought me to Miyagi, a small prefecture in northeastern Japan, less than an hour from Tokyo, sashimi lovers, to travel to Japan do not miss Miyagi Tsuda Sengyoten in Senda City For the Japanese, Miyagi is a famous scenic destination because it is one of the three landmarks that own Nippon Sankei (Japan), is Matsushima Bay with more than 200 large and small islands stretching across the area. area of 40 square kilometers

. But the sight of Miyagi is just an excuse, because in this land, indigenous people come to satisfy the "real". Thanks to the advantage of being in the sea with two alternating cold and warm currents, so the fishing grounds Miyagi seafood fishing is considered to be rich in both quantity and quality, typical delicacies include oysters, scallops, seaweeds, tuna, salmon, red snail, saba fish, sea urchin, lobster . .



, full of flavors that have only been heard, the taste has changed, stirring up the desire to taste.To explore the seafood region in Miyagi, the first point that made me curious is the fish market at the port. Ishinomaki Sea, currently the largest fish market in the world. This title previously belonged to Tsukiji, a long-standing fish market in Tokyo, but since the tsunami hit Miyagi in 2011, making the region's famous seafood industry nearly paralyzed, the factory closed. The door, the seaport was destroyed, the aquaculture area was lost, reconstruction was quickly carried out, and the Ishinomaki fish market was re-formed, many times bigger than before with a length of up to 880m. Just a few steps from the jetty, a corner that sells rare seafood caught during the day at the world's largest fish market Ishinomaki. All day caught seafood in Miyagi is gathered at the fish market every morning Soon, the fish here are carefully and separately classified, just looking at each box displayed on the floor will know the type of caught of that day, with thousands of strange fish species, few people buy it.



quick hands, many people choose to auction. The customers of Ishinomaki Fish Market are seafood businesses, famous restaurants in Sendai city, the capital of Miyagi, also come every day to choose delicious food to bring to the restaurant to cook special dishes to serve customers. In the wild caught seafood line, Miyagi also has another famous specialty from farming, which is oysters. This is also the first oyster farming area in Japan to meet the ASC international standards (Aquaculture Stewardship Council), certifying responsible aquaculture, not adversely affecting the environment, ecology and population. and ensure good regulations on processing and labor. Therefore, during the first meal in Miyagi, the local friend enjoyed a meal of "flooded" oysters, ate at Sanriku Kakigoya for 2,980 yen (about 600,000 VND), while an oyster of the same type. Sold at the Tsukiji Fish Market - Tokyo costs 800 yen (about 160,000 VND) .Outs are simply cooked, eaten raw or steamed for 15 minutes, when the oysters just open their mouth, pour in a little Ponzu sauce and start enjoying the taste The meat is ripe, puffed, and bites its teeth, and smells of fat milk mixed with the salty, spicy, strong, sweet, and mildly sour flavor of Ponzu.



The meal of oysters was so full of cold drink and still safe, it was true: "Eating Japanese food and having stomachache must be a rare thing in the past." Eye-catching sashimi with tuna tail bone at Tsuda Sengyoten Everywhere in Miyagi, seafood comes in all sorts of ways, from fresh to processed, and every delicious meal is a delightful seafood experience. Most memorable is the raw fish sashimi in Tsuda Sengyoten, right in the heart of Sendai. The small shop only holds about 20 people, the menu changes depending on the ingredients each day chosen by the boss from the early morning Ishinomaki fish market, the interesting thing here is if the delicious food is limited while being selected by many people, home An auction was held immediately, and the shop owner who offered the highest bid that day was served by the shop owner. The way to cook sashimi in Tsuda Sengyoten is also different, apart from the familiar Japanese slices, the sashimi dish here There is also a piece of tuna bone stained with meat, customers will use a small spoon to eat the meat until it is there. Fortunately, when I visited this shop early today, I have not been won by other customers ...



so I own nearly 1/3 of the fishtail bone without going through a fierce auction. Mixed sashimi tray is presented in front of the menu, the flavors of the dishes are enough: beautiful - unique - strange - delicious, not in time to pick up, but many senses and reflexes make room for the craving for all. I slowly mulled the sweet essences of the sea, filled with charm and impression that had never been experienced at other fishing grounds except for Miyagi. Sanriku Kakigoya with his famous oyster dish Miyagi According to Nguyen Dinh / Saigon Entrepreneur ***.

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