Scallop Lunch    Report What must not be forgotten is a scallop when calling it the specialty of Aomori. The Mutsu bay is also the birthplace of scallop culture, and scallop culture is prosperous in it. Although it is said that Hokkaido was runaway when calling it the scallop a long time ago, after culture technology was developed, it rose in the world to the places of production where the Tohoku district is also main. This is called "URO" although a thing like black intestines is beside the pillar of a scallop. It is better not to eat, since shellfish poison and metal are being accumulated in this. Even if it eats, it is not actually nice. Although it is not large, teriyaki scallop of the soy sauce color of thickness seems to be delicious. Others look very simple. The seasoning boiled rice is lighter-seasoned probably because of a low-salt intention. This is the lunch of a taste simpler than appearance. I hope that there is an accent to a slight degree. But to be sure, scallop is good. I regard a scallop as it being the lunch of a scallop pushed out in the front.   Japanese : Hotate-Bento Article name : Mutsu gulf Roast scallop lunch Name : Lunch Raw materials : regular rice, soy sauce, mirin, roast scallop, thin omelette, shibazuke pickles, seasoning, PH adjustment agent, spice, colorant, preservative, Grishin, acidity Maker : Yoshida-ya Hachinohe-shi, Aomori   / Top > Aomori   (C) Japanese Noted Foods 2007