{"id":39627,"date":"2023-02-07T05:57:08","date_gmt":"2023-02-06T20:57:08","guid":{"rendered":"http:\/\/kochihen.replan.ne.jp\/?p=39627"},"modified":"2023-02-08T21:56:09","modified_gmt":"2023-02-08T12:56:09","slug":"%e3%80%90%e4%b9%85%e3%81%97%e3%81%b6%e3%82%8a%e3%81%ae%e3%80%8c%e3%81%ab%e3%81%8e%e3%82%8a%e5%af%bf%e5%8f%b8%e3%80%8d-%e8%b2%b7%e3%81%84%e7%89%a9%e3%81%a8%e6%89%8b%e3%81%a5%e3%81%8f%e3%82%8a%e6%ba%80","status":"publish","type":"post","link":"http:\/\/kochihen.replan.ne.jp\/?p=39627","title":{"rendered":"\u3010\u4e45\u3057\u3076\u308a\u306e\u300c\u306b\u304e\u308a\u5bff\u53f8\u300d \u8cb7\u3044\u7269\u3068\u624b\u3065\u304f\u308a\u6e80\u55ab\u3011"},"content":{"rendered":"

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English version\u2b07<\/p>\n

Nigiri-zushi” after a long absence Enjoy shopping and making by hand
\nA reunion with delightful fish and shellfish such as sockeye salmon roe, inshore squid, and fresh hokki. The best part of being a Hokkaido native is being able to buy, process, and enjoy them. …<\/p>\n

Last Sunday, my family gathered for a celebratory “Nigiri-zushi” party. My family wanted to eat my father’s Nigiri for the first time in a long time, and I was so happy to hear their request. Oh, my gosh, I am so happy.
\nSo we went to the Sapporo Central Market early Saturday morning to stock up on various kinds of seafood. We processed them and enjoyed a holiday full of nigiri. The Sapporo Central Market is surrounded by the sea on all sides and is a place where seafood from the cooler waters of Hokkaido is gathered. The market is a veritable cornucopia of fresh fish and shellfish. I grew up in a food manufacturing family, so the central market is my favorite place to immerse myself in the atmosphere. Sometimes I take visitors from Honshu to the market and they are amazed at the freshness and freshness of the seafood. The power of the real thing is overwhelming. It is delicious and has a cute shape. It is a very exciting experience for me, as it stirs up my inner animal instincts.
\nLast Saturday, I was able to buy a pack of salmon roe, which is one of my wife’s favorite foods. I used 10-20% of the salmon roe to make a 12-can bag, as you can see in the picture at the top. I think I made about 20 pieces of salmon roe in total, since my wife started chewing on the salmon roe from the end of the pack. I want to freeze the rest and enjoy it slowly.
\nWe also bought squid for the first time in a while. I heard that the catch has been drastically decreasing in the seas around Hokkaido recently, but I bought a large, thick-looking one. I made a lot of “back knives” to make it easier to eat. The squid flavor spread in my mouth. The squid is so rich and hearty that you can fully enjoy it. Moreover, the squid was so smooth that it did not stick in the throat, and the texture of the original northern style was enjoyed as it eventually settled in the stomach.
\nThe shrimp was prepared in a creative way, leaving some of the coloring on the shrimp. It is a real pleasure to be able to say, “Oh, it’s so beautiful,” when you see how the shrimp is handled with a knife. In the center of the nigiri photo below is a raw hokki. I also defrosted frozen hokki (see photo below), but the fresh hokki is so soft that it seems to melt in your mouth, giving it an exquisite texture.<\/p>\n

Tuna is also famous in the Tsugaru Straits fishing area called Oma, but these days it seems that a lot of tuna is landed in various parts of Hokkaido. At the central market, you will see a lot of frozen tuna, though not as many as at Tsukiji, lying around and eventually being processed in a big heap.
\nBefore the infection, I used to serve the “President’s Dining Room” to the company staff with a total of over 300 pieces of tuna at one time, but this time, in addition to the tuna in this picture, I also grabbed about 100 pieces, for a total of about 200 pieces. Each family member had plenty to take home. Since it had been a while since I had nigiri, I thought I had made less rice myself, but my impression was “Oh, it’s huge” (laugh). I was able to reconfirm how my body felt and how well I was doing, so I would like to gradually explore opportunities to make nigirizushi.<\/p>\n","protected":false},"excerpt":{"rendered":"

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