Misaki Port, a fishing port in Miura City, Kanagawa Prefecture, which is famous for tuna. There are tuna restaurants in the area, making it a popular tourist destination.


At the "Sansei Center Urari", which is built at Misaki Port facing the sea, not only special products such as tuna, seasonal seafood and vegetables, but also foods such as "tuna croquette" that can be enjoyed on the spot are sold. ..



In one corner, I found a sweet made from tuna at the Japanese sweets shop "Kiyotsuki".


In the product pop, there is a messy catchphrase "Because I put tuna in Madeleine, Magreine " and an explanation that "Fluffy pheasant" contains "Tuna soboro". In addition to the combination of madeleine and tuna, the expression of soboro as "tachi" is also novel, and makes you feel the love for tuna.


"Kabuto-yaki" is lined up next to it.


This is a shape that imitates the head of a tuna. It seems that the bean paste is wrapped, and it looks like a ningyo-yaki, but the pop is proud of the characters "Misaki with tuna". According to the product description, seasoned tuna is kneaded into the red bean paste that uses deep sea water off Miura.

I can't imagine the taste of either, but is there a sweetness that is enhanced by fish, like sweets that are enhanced by salt? Both were entwined at a casual price of 180 yen (tax included), so I bought them one by one.

■ Misaki Maguro Sweets Part 1 Maguroine

The shape is a simple circle, and it is a large size that slightly protrudes from the palm. There is no appearance of what seems to be a tuna on the surface, and at first glance it is no different from ordinary Madeleine.


Ingredients are wheat flour, sugar, chicken eggs, butter, vegetable oils and fats, tuna, mirin, and soy sauce.


When you take it out of the package, it mixes with the sweet scent of butter and eggs, giving it a sweet and spicy simmering scent. When cut, the tuna meat could be observed at the bottom of the dough.

First, avoid the tuna part and take a bite of the dough part only. The soft, moist and delicate texture of the dough melts softly, and the butter and egg flavors are fluffy. The sweetness is also good ... As a madeleine, it's pretty good. I've already eaten as much as the lid with just the dough.


If you eat only the dough, the rate of the remaining tuna will increase. Make a decision and grab a bite including the tuna part in luxury. The slightly sloppy texture of the tuna does not make a claim at first, but as it chews on the sled, it gains moisture and gradually circulates its sweetness in the mouth. By the time the sweet potatoes are at their peak, the dough melts into a sweet wave that sways the tuna. It's sweet and salty, but that's not all ... The strong, animal protein taste fills the mouth.


There was no fishy smell I had imagined, and there was not much discomfort. However, it's really good as madeleine, so I definitely want to try it without tuna.

■ Misaki Maguro Sweets Part 2 Kabuto-yaki

It looks like a ningyo-yaki that imitates the head of a tuna. It's a cute size that fits in the palm of your hand.


Ingredients are flour, sugar, chicken eggs, white bean, red beans, honey, honey, tuna, mirin, soy sauce, sake, salt, and swelling material.


The moment you open the bag, the scent that overflows is not the sweet scent of sweets, but the scent of opening a Kanro-ni pack. A notch is made in the mouth, and the face of the tuna is realistically reproduced.



When I cut it, I found plenty of tuna and diced tuna.


The dough, which is firmer than you can imagine, breaks into small pieces when chewed and mixes with the smooth bean paste. There is something solid in the salty bean paste up to the bite and the bite ... Is it salt beans? Such a place. However, as you chew, the tuna fibers loosen and the sweet and sour taste strengthens your dominance. The amount of sweet bean paste should be overwhelming, but the salty and delicious taste is strong. Is this the power of Misaki tuna?


This time, I prepared a strong coffee to handle the punch of tuna, but it didn't go well with the sweet and spicy boiled taste, so I think it's safer to prepare Japanese tea.

■ Summary

Both are ordinary sweets the moment you put them in your mouth. As you chew, the tuna fibers exude sweetness, and you can enjoy the taste that changes over time. It is also characterized by its strong taste and long-lasting taste, which makes it hard to see dried fruits. The slowly changing, endless taste has a story like crossing a big sea. It will be up to the eater to steer firmly and return safely to the port.