I tried the much talked about "Mochi-bonito" and "Mochi-fin tuna" at the "Bashinsui" inn in TobaCity!
掲載日：2024.06.13
At Hanashinsui, a Japanese-style inn located in Ijikacho, ijikacho TobaCity, known as a fishing town, the recommended dishes for the coming season are fish called "Mochi-gatsuo" (grilled bonito) and "Mochi-maguro" (tuna).
When I heard there was an accommodation plan that included eating this fish, I immediately went to stay there.
We will taste and report on fish that has been produced with the utmost freshness and has the potential to become a new Ise-Shima specialty.
A new type of bonito and tuna with a chewy texture
At Hanashinsui, a Japanese-style inn located in ijikacho, Toba TobaCity, known as a fishing town, the most recommended fish for the coming season are mochi bonito and mochi tuna.
As the name suggests, this dish is made with bonito and tuna and has a unique, chewy texture similar to freshly made rice cakes.
You can see the difference just by looking at it; the red meat is brighter in color and more transparent than the bonito and tuna that we usually eat (the left side of the second and third images are mochi bonito and mochi tuna, respectively).
It does not have the strong flavor or fishy smell that is typical of red meat fish, and its delicious taste is also noteworthy, making it suitable for people who don't like red meat.
A connoisseur accurately identifies only a few percent of fish
Mochi-bonito and mochi-fin tuna can only be enjoyed for an extremely short period of time, within just 3 to 4 hours after they are caught.
Despite the strict deadline, we are able to provide this service because we directly participate in the auction at ShimaCity fish market.
Our fish experts have selected the Mochibonito and Mochifin Tuna, which account for only a small percentage of the total catch.
Not just Mochibonito and Mochifin Tuna! Plenty of seasonal seafood
Bashinsui serves creative kaiseki cuisine that incorporates the essence of French cuisine, and features an array of seafood dishes made with seafood from Ise-Shima.
Mochi-katsuo and mochi-maguro can be eaten from April to September, when day trips for skipjack tuna and tuna fishing are carried out.
The inn staff and chefs are enthusiastic about this dish, saying they want it to become a new specialty of Ise-Shima, so be sure to give it a try.
For more details, check out the link below!