Ine yellowtail "Ineburi"(November to February)
This page was updated on May 21st, 2023.
History of Ine yellowtail
Ine Town is one of Japan's three major yellowtail fishing grounds. The three major yellowtail fishing grounds in Japan are Himi City in Toyama Prefecture, the Goto Islands in Nagasaki Prefecture, and Ine Town in Kyoto Prefecture. Most of the yellowtail that spent the summer in Hokkaido begin to move southward toward the Sea of Japan in late autumn when the water temperature drops. I'm here. Yellowtail changes its name as it grows (in Kansai, it is "Mojako (fry) → Wakana → Tsubasu → Hamachi → Marugo → Yellowtail"), and is also famous as a success fish. In recent years, the development of aquaculture technology has been remarkable, and it is traded at a high price as a brand yellowtail.
Tango is the birthplace of yellowtail shabu As mentioned above, Ine-cho is counted as one of Japan's three major amberjack fishing grounds, and because of its large catches, it has long been a custom in the Tango region to eat yellowtail in the winter. Its taste was called the best in Japan in the book "Honchoshokan" written by Hitomi Hisudai, a doctor in the early Edo period. There are various theories all over Japan, but it is said that this inn in Ine-cho was the origin of buri-shabu.
Winter lucky charm "burishabu" Tango's food culture of eating yellowtail on celebration days Yellowtail is a fish that grows to 80 cm or more (10 kg or more), and is considered a "lucky charm" for "promoting success" and "growing big" in the Tango region. There is a custom to be behaved at the celebration of
yellowtail shabu Although it depends on the shop, Tango's yellowtail shabu is characterized by its thin width and wide area. It's the best when you dip your body in the hot soup stock and heat only the surface and eat it.
Yellowtail sashimi It depends on the restaurant, but in contrast to yellowtail shabu, the meat is thickly sliced. The umami of the fatty yellowtail spreads in your mouth. Yellowtail meat that has been left to rest for several days becomes soft and has a deep flavor. In Ine, some people prefer to eat aged yellowtail that has been aged for over a week.
Yellowtail radish Ine yellowtail has no odor and high-quality fat is on top, so the yellowtail radish that seeps out of this yellowtail is an irresistible dish.