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加能蟹の一杯売り(蟹の花咲造りと炭火焼き) 甲羅周りの部分は炭火焼きで
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加能蟹の一杯売り(蟹の花咲造りと炭火焼き) これは足の部分の刺身
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加能蟹の一杯売り(蟹の花咲造りと炭火焼き) カニのタグ
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加能蟹の一杯売り(蟹の花咲造りと炭火焼き) 蟹味噌
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加能蟹の一杯売り(一杯丸ごと茹で蟹)
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梅貝お造り
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甘えびお造り
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ふぐ真子ぬか漬け
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瓶ビール+立山
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つきだし
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黒帯
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黒帯
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黒帯
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日榮 生貯蔵酒
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日榮 生貯蔵酒
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蟹のいるいけすです。
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加賀野菜のイラスト
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箸袋の裏の五戒
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カニの季節到来!
石川県でとれる加能カニはまだ未食でして、TVで見るだけでは我慢ならず、金沢まで行くことに。
加能蟹の一杯売り(15000円)
先ずは「蟹の花咲造り」と「炭火焼き」で1杯。カニの足の部分を冷水でさらすと、花のように咲いてくる足の部分。最初はやっぱし刺身となります。冷凍ものとかでは味わいえない鮮度の良さと甘みのある味わい。刺身を食べてまずは幸せに浸ります。
そして小さな炭火で焼き上げる殻と親爪の部分。この部分は焼くかゆでないと身が取れにくいのですが、高級蟹の部位は焼いても満足のいく味わいです。
甲羅の部分についている蟹味噌も絶品で、甲羅に直接へばりついた味噌は瓶詰などでは味わえないもの。身を味噌につけるとうまみ倍増です。
加能蟹の一杯売り(15000円)
「一杯丸ごと茹で蟹」水槽から引き揚げてからゆでて、蒸し器から引き揚げてすぐの状態で出てきます。一番おいしく食べられるという茹で蟹は焼きなどと違って殻にへばりつくことなく身の部分をいただけます。親詰めや甲羅周りの部分も茹での状態ですと身が取れやすい。
もちろ、、焼と違って茹での状態での蟹味噌もまた絶品です。
梅貝お造り(900円)
カニ以外ではお造りを2つ。梅貝は煮付けはよく見かけますが刺身はあまりみかけません。海沿いで貝が取れる地域ならではの特権ですね。
甘えびお造り(1000円)
北陸ではおなじみの甘海老。割と大きめですが何といっても色合いが赤みがかっているのが特徴。
ふぐ真子ぬか漬け(500円)
ふぐの卵巣の糠漬けはこの地域ならではの珍味です。結構味は濃いめ。
瓶ビール(600円)+立山(600円)
最初はビールと日本酒併用で。立山は富山県砺波市の辛口のお酒です。
黒帯(1000円)
金沢市内にある福光屋のお酒です。キレの良い辛口酒。
日榮 生貯蔵酒(900円)
こちらも金沢市のお酒で端麗辛口です。
蟹を食べている間は黙々と食べていますが、蟹をこれだけ豪勢に食するのはシーズンならではでして、とにかく蟹とお酒の両方がうまい地域はいいですね。