I tried to eat "Hakodate Takeda Makoto Okimake" whipped in soy sauce whole while living squid

A dish that immersed the living squid in soy sauce based sauce and impregnated the taste was "Pickled in Okinawa"is. The fact that picking the harvested squid in a sauce on the offshore fishing boat was the origin of cooking, and the live squid inhaled the sauce that the taste of soy sauce passed through the body. For one whole squid of such squid, you can taste it without leaving "Makoto Hakodate Makoto Takeda Okinake"is.

Hakodate · Takeda Food - Deliver deliciousness of marine products from Hakodate with fresh delicacies
http://takeda.hakodate.jp/

This time I bought it at a supermarket in the neighbor at 645 yen per pack.


There are 2 tails in one bag, and it is said that it is wrapped in one tail at a time. The preservation method is refrigeration requirement of less than 10 degrees.


On the back of the bag, "various ways of eating" and "how to eat" were listed. We eat the frozen Okonchi in the internal organs and slice it, and in Hokkaido we also have a way to eat such as "major" Louibe ".


In addition to squid (domestic), seasonings such as soy sauce, reduced water syrup, mirin, konbu, salt, bonito extract, sugar etc. were lined up in the raw material list.


When opening the outer bag, the squid which was soaked in soy sauce was wrapped in transparent bag one by one.


When comparing the size per tail with iPhone 5s, this is about this, if you extend the foot of a squid it seems there will be more than twice the length of the iPhone.


Take out like this from the bag. The whole body of the squid is immersed in the sauce and it is dyed slightly pinkish brown.


According to "How to eat" described in the outer bag, open the barrel of the cuttlefish, and divide it into the torso part, grounder (internal organs) and legs. At this time,Squid bonesAlso remove the armor called upper right (upper right).


If you open the torso, cut it thin with moderate thickness like a sashimi squid noodle, you can easily eat it as it is.


When you try to eat it with a piece of chopsticks, the taste is rich in overall, the impression peculiar to squid is quite small impression. When it is included in the mouth the taste of the scent of the iso and the sauce of the soy sauce spreads first and then the salty flavor is left behind. As a sashimi of a raw squid has firm chewiness and enough to eat and respond, enough from the editorial staff who tasted, "Feel like to eat white rice!" "Feel like to drink!" Such impressions jumped out one by one It was.


That's why I tried it with white rice. The compatibility between hot rice and Okinawa pickles is outstanding and it seems that you can feel happy when this Okinawa pickles are lined up at the desk plus plus side dish for dinner.


Also, if you save goro without throwing it out and squeeze in with your fingers, you can also arrange Oshiku pickle in salted fish and enjoy it.


If you pass over Okinawa in cotton, you can taste the whole savory taste of rich squid, and it seems that white rice is going to advance about 100 cups. The point where Okimochi is distinctly different from salted is that where the taste of juice and soy sauce begins to bite from inside the chew, the seasoning such as soy sauce and mirin has penetrated more than the salted fish of the squid, resulting in a deep flavor It was.


Next, in order to try out how to eat "Luibe", I picked up the pickled vegetables from a plastic bag, put it on a dish, and tried to freeze it in the freezer whole.


When I felt the frozen Okinawa pickled in a round shape, the raw pickles were pretty crunchy, but it changed to a sharp texture that was shaky about by freezing. The taste felt salty taste somewhat dark eyes. The bitter taste of the internal organs which are coolly wrapped is restrained, and when lemon is applied, their salty taste refreshes, so it seems that they can eat anything.


"Hakodate Takeda Makoto Okimake" isRakutenThe price is 648 yen including tax, the expiration date is three months from the manufacture.