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The 61st Shimahamo
One of the major projects of Yoshimoto, "A project to live in your town", to make Japan feel good from the area. Entertainer "Kaji Tsuyoshi" who lives in Kagawa reports on local products.
NSC Osaka school 22nd grade
2005 Formed "Katsuyama Kaji" with Moody Katsuyama
2008 ABC Comedy Newcomer Grand Prix Newcomer Award
2010 Active as a pin entertainer
Birthplace: Mitoyo City, Kagawa Prefecture Born March 1981, 3
The seafood that tells the summer is hamo. Hamo was a hamo, but there was also a hamo in Shodoshima, Kagawa Prefecture, where the Kansai restaurant was at a glance. The name is "Shodoshima Shimamo". What are the differences from the Shimahamo that you hear is not just a hamo, a normal hamo?
Kaji visited Shodoshima.
What is Shodoshima Shimamo?
This is the Shodoshima Shikai fishing cooperative. In the ikesu, the body glows golden and the hamo is swimming. "Not all hamo caught on Shodoshima can be turned into island hamo," says Nagae, chairman of the Shodoshima Hamo no Kai. The criterion is that the fish must be caught near Shodoshima and weigh less than 300g and less than 2kg from the viewpoint of resource management. The next step is sorting hamo. "This is more than 1kg. This is less than 300g, so I will return it to the sea. I will see if there is any damage." "Eh! Do you judge it with human eyes?" Kaji surprised. Looking at the Shimamomo, "Wow, fine!
Strict standards for Shodoshima Shimomomo
Shimamo still has strict standards. "In order to prevent the hamo from collapsing and bleeding inside, we only need to draw the net for about an hour," said Nagae. If there is internal bleeding, the hamo will become red. Kamo nodded, saying, "The hamo should be white." In summer, the water temperature in the aquarium is set at 1-19 ° C, and the water is filtered to reduce stress on the hamo. Items that have been harvested for at least one day are shipped. According to Mr. Choei, everything is to keep fresh. "I see. I understand why they are loved by high-end restaurants in Kansai," says Kaji.
2 seasons of Shodoshima Shimomomo
"The season of the hamo is around July from the rainy season. The hamo around mid-October after the spawning of autumn is also delicious," said Nagae. When Mr. Kaji asked, "Are you in Kagawa Prefecture?", The answer was "Shodoshima Shimogamo has become more and more famous, and some are located in supermarkets." Kaji-san keeps an eye out for his supermarket. "If you listen to this, you'll want to eat. Well, can you eat Shimomomo hamoten and hamo fried !?" Kaji-san, a guide to the Shikai Fisheries Co-op Women's Club, told me where to wait.
Not just hot water! Shodoshima style hamo cuisine
First of all, from the sky. "Good! Is this 100% hamo?" The women's club nodded and said, "I will also go to elementary school lunch." Mr. Kaji is surprised by the luxurious taste unique to the locality. Then cut the hamo bones and sprinkle with salt and pepper. "This texture! It's fluffy! The taste of the hamo is solid." One of the women's manager, Ichida, says, "Flying is easy even at home. I want you to know a different taste." "Hamo is not just a hot water bath," says Kaji. If you find Shodoshima Shimamomo, please try it.