Extra special 10 QUANs + omelet (with a bowl)
5 kinds of fish in season including fish from the local sea
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(fatty tuna, tuna, sea urchin, salmon roe and conger eel)
※ It may become offer of sushi which differs from the photograph in seasons or purchase situations.
※ You can have in the Shizuoka sushi union “Shizuoka Nigiri” registration stores.
With a personal computer or a smart phone
The stores where the Shizuoka Nigiri is eaten can be looked for!!
※ Only Japanese page
The delicious fish which can be caught in the sea of Shizuoka Prefecture.
The tasty tea and Japanese horseradish which were cherished by the blessing “natural water” of Mt. Fuji.
There is an opinion it is supposed that, from the appearance resembling the sword, the fish was named the TACHI-UO (sword-fish = hairtail). It has a sharp head and keenly developed teeth which seem to be ferocious. The whole body is flat right and left and it has neither a caudal fin nor a ventral fin.
The caudal portion is tapering off, and scales are not seen in the body surface.
Fresh fish is used for sliced raw fish, sushi, a vinegared dish, etc.
Prawn is indispensable to sushi shops and the kinds of prawn used vary by shops. Prawn, Guiana Pink, Brazil Pink are typically used.
SHIRASU is mainly fry of anchovy.
There are spring fishery in May to June and autumn fishery in October to November, and the spring SHIRASU is tender and chewy, small-sized through, and autumn SHIRASU which was adapted for the fall of water temperature is fat, and they have each delicacy. If it restricts to “raw SHIRASU” especially, since freshness falls rapidly, it can be usually eaten only on the day when it is landed.
There is a case such that although you visit to a spot, you cannot eat because of stormy seas and poor catch etc.,
Spotted shrimp is a kind of the shrimp belonging to Sergestidae family in Decapoda order and is a small-sized shrimp which inhabits the deep sea. 100% of the amount of landing in Japan comes from the Suruga bay, and the main fishing season is from April to June and from October to December. From June 11 till September 30 is season in prohibition of fishing because of breeding season , and since in winter shrimp is in the deep sea, fishing is also stopped.
Horse mackerel is a general term for the fish contained in Caranginae subfamily in Carangidae family in Perciformes order. Although in many cases, Japanese jack mackerel is pointed out as horse mackerel in Japan, there are many other kinds. Horse mackerel is migratory fish. In the seabed in the Kurasawa offing, there are rare cases where they root in the seabed and grow up without making migration because there are abundant fish including spotted shrimp. It is called “NETUKI (rooting) ” and as the fish catch there is very few , they are called the phantom horse mackerel.
TORO is the name of the specific part of the tuna used as a material of sushi, etc.
It points out the parts of abdomen with high content of lipid. The origin of the word is from meat quality considered to melt smoothly in the mouth, and tuna meat is called “fattest tuna” and “medium fatty tuna” according to the fat content.
Bluefin tuna, southern bluefin tuna, big-eyed tuna, yellowfin tuna and albacore tuna are used for sushi. In full-scale sushi shops, blue-fin tuna, southern bluefin tuna, and big-eyed tuna are in use. When calling it the tuna, it was the name of bluefin tuna in the old days. But now it is precious tuna.
Although it is said that there are about 160 kinds of sea urchins in Japan, five-kinds such as Ezo horse-dung sea urchin, horse-dung sea urchin, “Kita” purple sea urchin, purple sea urchin, and red sea urchin are used for edibles,. Prices also have many varieties. A good thing is free from vice and has sweet taste.
It is roe of salmon. Large-sized roe whose skin don’t remain is made delicious.
Preserving in salt and being immersed in soy sauce are common in the process of cuisine.
The conger eel used for sushi is mainly a kind of conger, and there are various names by rural areas. The season is summer and it gets fat and tastes soft for the season.. How to boil and cook are different by sushi shops. How to serve is also various about TARE, salt, YUZUs, cucumbers, colors of cooked fish including white, boiling and roasting, etc. The feature in cooking of each shop comes out.
Omelets are so various that it can be said there is not the same taste by shops.
Food preparation methods, such as the original method of baking and seasoning, a thick omelet, and a thin omelet, also vary with shops.
※ It may become offer of sushi which differs from the photograph
in seasons or purchase situations.
With a personal computer or a smart phone
The stores where the Shizuoka Nigiri is eaten can be looked for!!
※ Only Japanese page
Shizuoka Prefecture is blessed with richness of marine.
49 is the number of fishing ports!
Therefore, delicious”Shizuoka Nigiri” was born.
Moreover, the tea and Japanese horseradish which received the blessing of Mt. Fuji and were cherished with delicious “natural water” are also the products from the local area.
That’s right; Shizuoka Prefecture is just a treasury of the material of sushi.
Please relish the “Shizuoka Nigiri” produced in such Shizuoka!
The Nigirizushi dish which is piled with sumptuously 10 QUANs recommended as the extra specials on the day and omelets is just a rare object of art!
This harbor is famous for SHIRASU, which has a good admiration, being far different tenderly and chewily from the raw SHIRASU having appeared on the market by circulation. So that people come to buy it also from distant places.
Hairtail is also simultaneously famous and there is also landing of bonito, sea bream and ISAKI.
The “OTATAKI” is a local fisherman dish which is a food made by mixing ginger, Welsh onion, and beefsteak plant to the dark-flesh of bonito.
This harbor is neighboring to Hamanako.
Prawn live in the Maisaka harbor with traffic of fresh water and sea water, and sea bass, SINKO (young fish of a gizzard shad), octopus, and conger eel are also landed.
Natural “TORAFUGU (a kind of globefish)” can be caught in the sea of Enshu, although it is not known unexpectedly, and it is shipping to the Kyushu area.
In Omaezaki harbor jointing central and western Shizuoka, there is landing of various kinds of fish, like sea bream, bonito, cuttlefish, KINMEDAI, large-scale blackfish and spiny lobster.
Raw SIRASU is also famous and you can eat it in the stores near the fishing port except the closed fishing season.
This harbor is located mostly right in the middle of broad Shizuoka Prefecture.
Landing of tuna is in domestic top class, along with being famous for landing of bonito. So that the fish center for about 10 minutes by car from the harbor overflows with people on a holiday.
Half of the tuna consumed at home is landed in this harbor.
The domestic leading fishing port where a fishery-related corporate storehouse is located in a line, and a large-sized cargo boat goes back and forth at a very large fishing port.
Matsubara in Miho world heritage registration is also near.
It has been a fishing port being popular only to insiders and fish lovers. It is a fishing port known for being many amounts of landing of SHIRASU. And there are outlets of SIRASU which adjoin the port.
In the Mochimune fishing port festival held once a year, adding to sale of fresh SHIRASU, and SHIRASU fishing boat experience boarding (charge), when there is also test eating sample of SHIRASU boiled in an iron pot.
Ito fishing port is located at the next door to Atami.
Higashi-Izu is famous for landing of KINMEDAI, but there is also landing of sardine, cuttlefish and mackerel.
Although it may seldom be known, hairtail of the fresh slices and grilled with salt are rare objects of art.
The spotted shrimp fishery in Japan is carried out only in the Suruga Bay.
Especially, the Yui harbor is famous for it, and if the fishing season comes, scenery of the sea covered with the beautiful pink carpet can be viewed.
In fact, SHIRASU is also locally famous.
Numazu harbor is for a little more than an hour from Tomei Yoga by car.
The harbor is a treasury of fish caught in the Suruga Bay adjacent seas, and stores selling delicious foods gather around the harbor.
Mackerel and bonito are worth trying, although horse mackerel is famous.
With a personal computer or a smart phone
The stores where the Shizuoka Nigiri is eaten can be looked for!!
※ Only Japanese page
3-3-9,Tokiwachou , Aoi-ku, Shizuoka-shi, 420-0034 (Shizuoka Seiei Kaikan 5F)
