Japan is known as the "Kansai puffer fish, Kanto trout". "Kazemaura Trout" is a local registered trademark, specifically refers to the yellow sturgeon caught in this area of the sea, large in size, delicious liver, rich in gelatinous, fish meat is easy to cook a delicious soup, is a very suitable ingredient for the cold winter.
On this trip in Japan, I specially chose a hot spring inn because I could eat the top quality catfish - "Kazamaura Trout", and I ended up eating the liver here that completely subverted the previous perception.
Because of the high content of water and gum in the body, the trout must be hoisted up like in the picture to decompose smoothly.
Kazemaura is a small fishing village (it seems that this road has gone to a small fishing village), and in addition to the high-quality squid and squid, there is also the northernmost hot spring on Honshu Island, The Lower Wind Ryo Onsen. Booked in advance is the best "Kazemaura Ura" meeting package at this hot spring hotel.
There are many dishes, starting with the liver of the trout that impressed us the most.
Sturgeon liver is a very common ingredient in Japanese ingredients, and the method of esakura liver is first rubbed with salt, then boiled with sake, and finally washed off sake and steamed in the pot. However, cooking will quickly lose the umami taste in the ingredients, so whether it is delicious or not lies in the accuracy of the cooking and steaming time, removing the fishy taste, but also maintaining the umami taste as much as possible.
Common sturgeon liver, over-steamed, over-seasoned.
This is a common izakaya liver, in order to remove fishy and greasy, with grapefruit vinegar and chives, to cover up the umami taste, and because of the long steaming time, the liver will become somewhat powdery, eating a muzzle feeling.
In the picture below, the liver of the trout in this meal is delicate on the surface and relatively light in color. "Smooth" is the first feeling in the mouth, the tender and delicate texture, which will immediately remind you of the taste of the best foie gras - fine, smooth and tender. The umami taste is fresh but rich, completely fishy, and less greasy than foie gras. It should be noted that foie gras is artificially raised, while the liver of the crayfish is completely naturally grown.
The fresh texture of the trout liver eaten in Kazemaura Village is fresh and delicious without too much seasoning.
The reason for the deliciousness, it is not profound to say it. The sea near this port is very suitable for the growth of sturgeon, and the standard for "Kazemaura Trout" is to use more than 2 kilograms of catfish with a good skin to ensure its excellent texture. And because of the proximity to the water tower, the hotel's trout liver has a high freshness, almost no fishy taste, only need to cook for a short time, can retain the umami flavor to the greatest extent. So it tastes much more delicious than anything you've ever eaten before.
Three Michelin-starred trout liver in Tokyo is simple to handle, but very fresh.
This is the pork liver appetizer that my friend Xi Miaoya recently ate at the Michelin-starred three-star sushi restaurant "Yoshibu" in Tokyo, and you can see that this trout liver does not use yuzu vinegar or other seasonings at all, and the presentation is very simple, which can be seen from the incision and surface of the freshness. Miao Ya describes it as "not gorgeous, but with a solid taste and an extremely pronounced umami taste".
This is exactly what characterizes the excellent quality of the liver, and it is enough to impress people with the simplest cooking to maintain its original deliciousness.
The latter two sushi are unique delicacies that can only be tasted here.
Sturgeon cheek meat hold sushi
The meat on both sides of the face of the squid is a very rare sushi variety, and this hotel claims that this sushi dish was their first, right and listened to. Although it is thickly cut, it still has a soft taste, and the combination with vinegar rice is also very good, a very unique sushi.
Roll of meat under the skin of the squid
This consistent sushi is loved by all of us. There is a layer of gum under the skin of the trout, slightly scalded to activate the subcutaneous fat, and then cut into small cubes of the fish skin to make people have a "creaky" taste, on top of the miso mixed with trout liver as a seasoning, several flavors and food sensation mixed together, very very very beautiful.
Both sushi make good use of the "Kazemaura Ura Trout" specialty, and the cooking and seasoning methods are correct, and it is a high-standard local sushi.
Teacher Wen Jia, who went with her, asked for three additional portions of trout liver and sushi halfway through the meal, and having known her for so long, I had never seen her love any food so much. And she proved too wise in hindsight, and this dish of trout liver became one of the most memorable things in our whole process. "If you find something delicious, eat it right away!" It is her famous saying that eating this thing must not leave regrets.
This inn does not look very impressive, located near such a somewhat desolate fishing port, but maintains a high level of service, and the whole person is relaxed because of the comfort of being served.
The menu of the set menu was originally printed in Japanese every day in advance, and knowing that we did not speak Japanese, the people at the hotel asked for help in advance and wrote a simple translation on the Japanese menu.
"it is juice pressed from a biter orange to an angler," the woman gestured to us, pointing to the grapefruit vinegar on the table. Although I knew what it was, I was willing to patiently let her explain it
A mini sushi specialty in the hostel
There is a sushi restaurant on the first floor of the hotel, which serves as a separate restaurant and prepares some of the dishes in the hotel's meeting menu, from which the sushi in the package comes from. Although there are only 6 seats, there are plates and eyes, and the sushi chef behind the cooking table also looks like a professional posture. Setting up a separate restaurant for in-house guests is a luxury for such a small hotel.
Ate the best trout liver, as well as a hostel that exceeded expectations.
This hostel is called Miuraya
Location: 70 baths under bath in Kazamaura Village, Shimokita-gun, Aomori Prefecture
Official website: http://www.shimofuroonsen-miuraya.jp/
I made a reservation through Yahoo Japan, but I need to provide a Japanese address and phone number, so I may have to find out how to make a reservation in China. Kazemaura village is not accessible to JR and trams, the only public transportation is to drive from JR Shimo-Kita Station, but there are only 7 or 8 classes a day, and students who want to go have to plan their own itinerary.
This article is the author's personal tasting experience, the author and the store have no interest relationship, do not constitute any recommended advice, the taste is different, eat carefully.
Editor Consultant @ Wen Jia, thank you for her extremely professional editorial assistance.
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