sea-auberge shitsumi
ABOUT UCHITOMI
内外海について
Wakasa Bay with its intricately intricate ria coast continues and the beautiful scenery of the sea and the mountains.
The Uchitomi district fishing village is in the back of the most profound bay. Following the coastline of Uchitomi, the scenery of the sea and mountains changes from moment to moment. Fisheries are different from village to village.
Oysters, in the inland sea which is calm as a lake, surrounded by peninsulas, Set nets for migratory fish like tuna, yellowtails etc. and octopus in the coast of open Sea of Japan.
Fugu (puffer fish), Tai (sea bream), Saba (mackerel), are farmed in the sound behind the shade of rocks.
Natural abalone and turban shells (sazae) and delicious seaweed grow in rocky coast area. Each Uchitomi fishing village has a variety of fisheries that match the marine circumstances. Fishermen thank to the sea and live on the sea.
Sea Auberge Shitsumi is proud to offer customers with the variety of the excellent marine products and the food culture of Uchitomi.
Product of Wakasa
WAKASAMONO
Product of Wakasa
The Wakasa region supported the food culture of the capital during the Asuka Nara period (6th to 8th century AD), by supplying abundant seafood, salt etc. to the Royalties.
Wakasa Guji (tilefish), Wakasa Karei (flatfish), Mackerel, landed in Wakasa Bay are still called today, Wakasa Mono (Wakasa Products) and they are still indispensable for restaurants and traditional events in Kyoto.s
Yopparai Saba
Obama, the starting point of the Saba Kaido (Mackerel trail, connection to Kyoto).
Cultivation of mackerel is in progress which is rare in Japan, in order to revive the Obama mackerel, which decreased in the recent years.
Yopparai Saba (Drunk Mackerel) is cultured in beautiful Obama bay, and is fed with Japanese Sake lees. Their Sashimi are characteristic of moderate sweetness of fat and a refreshing scent that spreads in your mouth.
Fukui Salmon
Winter water temperature can drop below 10℃ in Wakasa bay.
Fukui Salmon (Trout Salmon), grown in beautiful Wakasa bay, taking this advantage of the harsh environment of this winter, is famous for well balanced fat and a chewy meat quality.
They are grown by Ukyu, Kao, Nishi Ogawa village fisherman in Uchitomi
Waksa Fugu
Tora Fugu, the king of Fugu, the tastiest and the highest reputed Fugu (Puffer Fish) of the kind.
Wakasa is the northern limit of the cultured Fugu in japan.
Tightness and the rich umami (tastiness) is marveled of top quality.
Wakasa Oysters
Obama Bay is a branch of Wakasa Bay and is surrounded by peninsula. It is as flat as a lake always. Pure clear water flows into the bay and abundant underground water springs up. Good plankton grows.
Wakasa Oysters are raised in this rich environment.
Put into your mouth and the scent of the sea will be mouthful.
Wakasa Octopus and Squid
Wakasa Octopus and Squid are what people know
In the Wakasa Bay, many kinds of squids and octopus are caught during all seasons.
Sea Auberge Shitsumi is owned by the octopus fisherman. He catches 600 kilograms in a month, sometimes.
Uchitomi Heshiko
Heshiko (Fermented seafood) is a seafood pickled in salt and rice bran.
It requires a lot of time and processing. So, in recent years, some manufacturer use additives to produce them quickly.
In Uchitomi, Heshiko are produced, in an old traditional method and rule,
1. Use fresh domestic mackerel only.
2. No food additive is added.
3. Process at least One year.
Real Heshiko is been produced under a strict standard.