香箱蟹や加能蟹！北陸の味覚が味わえる大人気店プロデュースの予約必須の名物かに丼やうまいもん尽くしの名店に密着 Crab Sushi Seafood Restaurant Kanazawa Japan

香箱蟹や加能蟹！北陸の味覚が味わえる大人気店プロデュースの予約必須の名物かに丼やうまいもん尽くしの名店に密着 Crab Sushi Seafood Restaurant Kanazawa Japan

This time, we’ll be introducing Uotsōan, a popular restaurant run by Kanazawa Maimon Sushi, which has its main store in Kanazawa, where you can enjoy popular seafood dishes in Kanazawa. We were able to cover this topic in time for the crab fishing season, which begins in early November. We’ll start by butchering the extra- large yellowtail, weighing 13.2 kg . The hairy crab is prepared for boiling in salt water after the fishing season begins . Before boiling, the hairy crab is first soaked in water . Because the crabs will break their legs if they sense danger during salt boiling, they are soaked in water before boiling. Hairy crabs are female snow crabs caught in the Hokuriku region. While smaller than males, production is controlled and they are harvested every year from early November to late December. The uchiko (immature eggs) and sotoko (granular eggs in the abdomen) packed inside the crab shell, along with the rich crab miso, make them a popular and valuable ingredient that can only be enjoyed in winter. During this time, when the crab fishing season begins, many people come to enjoy crab. Many tourists from all over Japan visit Kanazawa. After boiling, the crab is boiled for about 20 minutes. After boiling, the boiled Kobako crab is drained and then prepared. In addition to Kobako crab, we also purchase and serve Kano crab (snow crab). Even with rubber claws attached, the crab ‘s claws are strong enough to tear them apart. Here’s a look inside Uotsōan . In addition to counter seating, there are many table seats, making it suitable for families and groups. It is also recommended for large banquets and kaiseki meals. There is also a tatami room with a sunken kotatsu table at the back of the restaurant. As your child grows, you can use it for “Okuizome” (first meal), celebratory meals, weddings, funerals, and other ceremonies. Preparing the boiled Kobako crab. Uotsōan’s tempura is made by adding green nori seaweed to the batter, adding color and aroma. We will be open soon . Customers will arrive as soon as we open. 10 pieces of sushi Special Nigiri : This popular menu item, which is often only available in limited quantities per day, is ordered in large quantities. Customers flocked to try the specialty menu, and cooking began simultaneously in three locations. “Kobako Crab 2 Bowl” with two hairy crabs. Seafood Treasure Mountain Ganko Bowl. Tempura and soba. Sushi set meal with yellowtail shabu-shabu. An order for Kano crab is now placed. The customer is shown the Kano crab before cooking and is then asked for their preferred cooking method. A tag proving the brand name “Kano crab” appears to be the customer’s order. It appears the customer is ordering crab sashimi and steamed crab. Grilled Spanish mackerel . The Kano crab sashimi ordered earlier is included. For the soba noodles in the sushi set meal, you can choose between hot or cold soba noodles. Steamed Kano crab. Kanazawa specialty “white shrimp” nigiri sushi topped with gold leaf. This is a daily set meal available only on weekdays. On this day, the set included a small hotpot of pork, tempura, sashimi, and a small side dish. At lunchtime that day, we had a reservation for a group of over 20 people, so we were extremely busy preparing the sushi and tempura. Off -cut tuna. We prepare sushi and tempura for customers who make reservations for Gankodon. The parking lot is large, so we have many large groups of customers, including those on bus trips, and it is crowded with customers from both Japan and overseas. This is the Noto Aori squid toro toro donburi. In the latter half of lunchtime, customers who have reservations for the Koubako crab donburi are concentrated. After the last orders for lunchtime have been placed, we introduce the lunch menu of Uotshouan. Menus such as sushi, rice bowls, tempura, and soba are available, allowing you to taste fresh seafood from the Hokuriku region. We would like to try Uotshouan’s popular menu, which can only be enjoyed at this time of year. This popular donburi, which is luxuriously presented with two bowls of hairy crab, is available for the first time since I came here for an interview with another media outlet three years ago during crab season. This popular menu item, with over 1,000 customers ordering it in a month and a half, comes with a set of seaweed miso soup and pickles. In addition to the crab, it also comes with a rolled egg. The rich crab miso and the hairy crab roe create a unique texture and flavor. The crab roe is small, but has a rich flavor. Enjoy it with crab vinegar, wasabi, and soy sauce. Two servings of hairy crab are included, making it a satisfying meal. Beneath the crab meat is a generous serving of shredded crab meat, crab miso, roe, and hairy crab roe. We spoke with customers at Kanazawa’s popular restaurant, Uotsōan, and got a glimpse into this popular restaurant, which attracts customers from all over Japan, including Osaka, Kyoto, and Tokyo.

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