Nihon Chomiryo Tabi
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Start with these 2
Tottori / SakaiminatoDashi
Heisei Ago Dashi Pack (ヘイセイ あご入り鰹ふりだし)
「Sanin flying fish take the lead. Simmer the bag and you have restaurant-grade dashi.」
¥1,200
/ 8g × 30 sachets
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Tottori / KurayoshiVinegar
Takarafukuichi Kenko-su Sweet Vinegar (宝福一 健康酢)
「Half a century in Kurayoshi. Apple vinegar with fruit sugar, ready to use as it is.」
¥1,242
/ 900ml
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Sakaiminato lands one of the largest catches on the Sea of Japan coast. Where fish come ashore in that volume, the stock in the pot gets its flavor from the sea as well.
Ago is the local word for flying fish. Grilled, dried, and then simmered, it gives a dashi that is lighter than bonito and carries less of the muddiness. The ingredient is better known in Kyushu, but it has been used along the Sea of Japan coast for a long time too. The idea is simple: move the taste of the fish straight into the soup.
- Sakaiminato's catch supplies the raw material for dashi
- Grilled and dried ago yields a dashi lighter and clearer than bonito
Nearby
Nearby prefectures
Shimane / OkuizumoSoy sauceNo additivesNaturally brewed
Inoue Koshiki Shoyu (井上 古式じょうゆ)
「Your simmered dishes change. The dense brew that chefs seek out in Okuizumo.」
¥1,073
/ 720ml
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Shimane / OkuizumoMisoNo additives
Inoue Shoyuten Okuizumo Triple-Koji Rice Miso (井上醤油店 奥出雲三倍糀米みそ)
「Three times the koji. A sweet rice miso raised by the temperature swings of Okuizumo.」
¥702
/ 500g
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Okayama / KurashikiSoy sauce
Tora Shoyu Kinira Shoyu (とら醤油 黄ニラしょうゆ)
「70% of the national crop, Okayama's yellow chives in one bottle. A new standard for rice with raw egg.」
¥823
/ 150ml
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Okayama / KurashikiSoy sauce
Tora Shoyu Amakuchi Koikuchi Shoyu (とら醤油 本醸造濃口 あまくちしょうゆ)
「The sweet shoyu behind Kurashiki kitchens. It pulls a simmered dish together.」
¥680
/ 500ml
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