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丹後とり貝。とにかく先端の大きさが目立つ
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丹後とり貝。とにかく先端の大きさが目立つ
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丹後とり貝。身と肝を分離
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丹後とり貝。身と肝を分離
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丹後とり貝。軽く炙ります
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丹後とり貝。軽く炙ります
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岩牡蠣
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岩牡蠣
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岩牡蠣
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子持ちいか
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子持ちいか
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甘鯛
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京の春 しぼりたて生原酒
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蔵舞 祭蔵舞
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蔵舞 祭蔵舞
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蔵舞 祭蔵舞
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蔵舞 祝蔵舞
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蔵舞 祝蔵舞
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京の春 純米生原酒 にごり酒・純米白嶺
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今年もとり貝の季節になりました!今回は事前にとり貝を確保してもらったので楽しみ倍増で宮津へ!
丹後とり貝
貝を開くと、その大きさが一目瞭然!よく見られる三角形のとり貝ではなく、まるまるとふっくらした状態です。初めて生で見たとり貝の本来の姿です。
そのまま食べるにはあまりに大きすぎるので、さばいてもらいます。
身の部分と肝の部分に分解。それでもその大きさに圧倒されます。
軽く炙って食します。炙ると少し縮みますが、大きいし厚みもあるので弾力がある食感がストレートに伝わります。絶賛レベルのとり貝は現地でないと食せません。
岩牡蠣
これまた恒例の岩牡蠣。去年に比べると少し小さく感じるものの、岩牡蠣ならではの厚みと食感がたまらない。生で食べる岩牡蠣はえぐみはなく牡蠣本来の味わいが楽しめます。
子持ちいか
小ぶりなイカで、たいたん(煮物)で登場。1杯目の酒のアテになります。
若竹煮
筍。あっさりした味付けなので筍本来の味わいが楽しめます。
甘鯛
若狭湾でとれた甘鯛で、別名「ぐじ」。甘みがあり、身はやわらかいです。
焼魚を入れることでアクセントになりますね。
お酒はよう飲んだ気がする。
丹後地域は結構酒蔵が多いです。京都のお酒といえば伏見が有名すぎますが、
京の春 しぼりたて生原酒
伊根町の向井酒造のお酒です。最初の1杯は冷えた生酒で。
蔵舞 祭蔵舞
京丹後市の竹野酒造のお酒2連発。祭り晴という米を使用したお酒です。山廃仕込み。
蔵舞 祝蔵舞
こちらは祝というお米を使用。辛口で頑丈なお酒です。
京の春 純米生原酒 にごり酒・純米白嶺
左の方は最初のお酒と同じ向井酒造のお酒。活性系にごり酒です。
右は宮津市のハクレイ酒造のお酒。香りがあります。
メインのとり貝とお酒で大満足!