| Report |
The person whom ascidian of the Sanriku noted product likes is favorite, and a disagreeable person is a dainty of the sea called an absolute dislike. Although the man of the Tohoku district knows well, the man of the other area does not know in many cases. If it asks the person who came from Tokyo, "Has it eaten?", "It was very unsavory although it was" will be said.
Freshness is a life and ascidian does not last long. It is one of the my pleasure to persuade that local ascidian is different absolutely and to make it eat forcibly.
These ascidian is the outstanding nutrition article on a par with an oyster.
It is the rare food containing the strongest anti-oxidization mineral that
prevents generation of active oxygen. The season of ascidian is from April
to July, and there is much glycogen content positively compared with ascidian
of winter.
The taste of ascidian is peculiar and, by the mouth, cannot be described. If it puts into a mouth, a marine scent and bitter taste will brew the harmony which was entered and mixed and which cannot be said not at all. To me, it is nice. It cannot but eat, if a season comes every year. The relish of alcohol is suited. But it does not eat so in large quantities.
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Japanese : Hoya
| Although ascidian lives from Hokkaido to Kyushu, it lives in the Tohoku district or Hokkaido mostly especially also in it. |
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Ascidian 
