Aside from seafood, we recommend Namie yaki- “I’ve always enjoyed cooking,” says Asami, who keeps his version of Namie yakisoba simple. “For vegetables I use bean sprouts only, and I slice the pork extra thick to match the thick-cut noodles.” His sauce is so good, chances are you’ll want to return for more. Asami has taken home the gold in the nationwide B-1 Grand Prix food festival for this dish.Seaside Gastronomyfolks to enjoy fresh fish caught locally,” says manager Natsuki Kuroda. Another kaisendon to try here is the “Fishermen’s Makanai,” inspired by the quick meals these hard workers take on their breaks while out at sea. Topped with raw chunks of the daily catch mixed with the finely chopped roots of wakame kelp, it’s a healthy dish that can be easily slurped down thanks to the gelatin in the seaweed. Its unique texture and taste are straight from the sea.of surf clams are another taste experience to seek out at Iwaki Lalamew. Sushi lovers are familiar with the buttery goodness of sea urchin served raw, but a quick steaming intensifies the flavor and yields a firmer texture. (Because it reduces the moisture content, this cooking method is a practical means of preserving fresh sea urchin.) When eating them hot right off the grill, try these morsels with a splash of soy sauce. “Quasetto was started by fishermen who wanted Mounds of sea urchin steam-grilled on the shells soba, a noodle dish named for the coastal town where it first became a regional favorite. Japanese yakisoba is typically made by stir-frying pork, bean sprouts, and other vegetables with Chinese-style noodles and seasoning it all with a Worcestershire-like sauce. The Namie version uses noodles that are cut extra thick. At the Sendan-tei restaurant in the food court of the Futaba Business Incubation and Community Center, a start-up and support hub, you can have Namie yakisoba skillfully made by Sendan-tei proprietor Takanori Asami, the former bureau chief of a local Namie newspaper. Iwaki LalamewLocated at Onahama, the Hamadori area’s largest fishing port, Iwaki Lalamew is a culinary theme park devoted to the ocean. Its market, barbecue area, restaurants, and souvenir shops draw crowds of hun-gry people. 9 AM to 6 PMHamanoeki Matsukawaura & QuasettoA lively new center amid the ongoing revitalization of Soma, Hamanoeki Matsukawaura carries a wide variety of seafood hauled into the city’s ports. Quasetto, its restau-rant open for lunch service only, is especially particular about its focus on local catch. 9 AM to 6 PM in sum-mer; to 5 PM in winter Sendan-TeiFor some travelers, a plate of hot noodles stir-fried with pork will be a welcome break from all the sea-food. Local favorite Namie yakisoba is all about noodles that are cut extra thick. At Sendan-tei in the food court of the Futaba Business Incubation and Community Center just south of Namie, the pork is cut generously, too. 10 AM to 15 PM most days except Tuesdays13
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