| Report |
I have eaten once the delicious salmon which cannot be said not at all in the past. However, it does not yet understand of what kind of history it was a salmon. (Although it seems that it was given by the acquaintance ...)
In Japan, various names are given to the salmon. The separate name is given in the process in which a salmon grows. The taste is different if it eats.
"Toki-Sake" is eaten in it this time. This is a young salmon under growth. Since there is no child, there is much fat.
The surface has become hard because the salmon was cooked too much. It may be because there is much fish oil. It is fairly nice when a thickness portion is eaten, as a film is stripped. Although it is a dish grilled with salt, it is nicer to attach soy sauce.
If the portion of a thin belly is picked and being attached to soy sauce,
oil will begin to melt into soy sauce. It is nice when it eats. Too, this
is the nicest. The film of white gelatin is between the skins of a belly.
It turns out that there is much oil.
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Japanese : Toki-sake
| Season : From May to July |
/ Top > Hokkaido
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Toki-Salmon 