Saga, the future of Etsu cuisine

A fish with a total length of 30-40 cm belonging to the Anchovy family that inhabits the Chikugo River basin and climbs the river by spawning in early summer. There are many small bones, and the cook cuts the bones into small pieces before cooking. The banned season is from May 1st to July 20th, so this phantom fish can only be eaten for about three months in early summer. Fishing nets are caught by fishing boats and caught in the river. There are various ways to eat stick sushi (shizushi), grilled with salt, surimi, stewed foods, and sometimes blue perilla or vinegar is used to relieve the texture of small bones. Every year in Morotomi Town …

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Saga Sicilian Rice

A dish of stir-fried meat and raw vegetables and mayonnaise on a warm rice laid on a Western dish. It is a Western food that you mix with rice and ingredients with a spoon. Lettuce and tomato are classic vegetables. Depending on the shop, paprika, fried lotus root, kaiware, chopped cucumber, hot spring egg, etc. will be on board. It is said that it was born at a coffee shop in Saga city around 1975, and it is still offered mainly at coffee shops and restaurants in Saga city.

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Chotto Grotesque, Mutsugorou, Saga Prefecture, Wallace Bo

The height difference between low tide and high tide is about 6 meters, and the Ariake Sea where a vast tidal flat appears is home to many delicacy fish. The representatives are the mudskippers of the goby family, and the wallasps of the same family. You can enjoy it with mackerel or sashimi, but during the hibernation period, you can eat it with preserved food such as Kanro-ni or dried fish. There are many other delicacies from the Ariake Sea. Cuticles, which are a type of tongue louse, as well as fiddler crabs and sea mushrooms. There are shellfish Houjiya, Mechaja, and Agemaki.

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