The "Seafood Chinese Manga" and "Kamaishi Sea Manga", packed with plenty of seafood from Tohoku and Sanriku, were born. It will be on sale in advance at the Mitsukoshi Isetan Shinjuku store from November 4th. There are three types of lineup: "Swimming scallop ajillo", "Sanriku natural salmon gratin", and "Sanriku Gokusei roasted mackerel curry". This product was jointly developed by 6 food manufacturing and processing companies in Kamaishi City, Iwate Prefecture.
When I hear seafood Chinese steamed buns, I think of scallops and shrimp that are seasoned in a Chinese style. However, this sea bun is a bit different. When I try to eat it, this is it! The seafood insists that it has a taste that I have never eaten before.
I tried 3 kinds!
"Swimming scallop ajillo" is impressive with a large scallop in it. "Swimming scallops" from Yamakiichi Shoten, which is "fresh enough to swim", is soaked in fish sauce from Kamaishi, and is finished in an ajillo style using shiitake mushrooms from Kamaishi, Ami shrimp from Sanriku, and garlic from Aomori. Even though the garlic works well and the seasoning is strong, I am surprised at the taste of the scallops that is comparable to it!
This, the presence of scallops
"Sanriku natural salmon gratin" is said to use the highest quality "red" salmon among the natural salmon produced in Sanriku. This is grilled with salt, and onions and carrots from Tono City, Iwate Prefecture, Shiitake from Kamaishi, and Ami shrimp from Sanriku are combined and seasoned with white sauce. It is finished in a gratin style. When you open it, you can see the salmon shining in pink. Even if you eat it, if the presence of white sauce is weakened. The taste and quantity of salmon was so fulfilling.
Where are you, Mr. White Sauce?
"Sanriku Gokusei Grilled Mackerel Curry" has a "savory flavor of mackerel" that spreads in your mouth when you eat it. The spices specially blended in Kyoto are combined with garlic from Aomori and onions from Tono, and Sanriku iris and bouillabaisse from fisheries are added to finish it. The point is that the mackerel, which is fresh enough to be eaten raw, is added after being grilled. The fragrance seems to have come from here.
Pay attention to the aroma of mackerel!
Kamaishi Kaiman is 900 yen (excluding tax) for a set of three. Tasting sales are being carried out at the Chef's Selection Corner on the 1st basement floor of the Mitsukoshi Isetan Shinjuku store (until November 10). After that, it will be released sequentially in Kamaishi city, Iwate prefecture, EC shops, etc. In addition, it seems that they are planning to develop products using other materials. It would be fun to see "local sea buns" or sea buns whose materials change according to the season of the fish.
The package illustration with a gentle texture is also nice
Kamaishi Umiman, which has plenty of umami and seafood, is a must-try!
