Cuisine

 

Slow food at the foot of Mt. Fuji

Bonito Preserved in Salt​

Tago-bushi and Katsuo-irori

Izu Peninsula Traditional Tokoroten

Wasabi 

Mount Fuji salmon (trout)

Nishiura mandarin orange

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Raw honey

Milk products using Tanna milk

Fujinomiya yakisoba

Dried fish from Izu

Numazu
Green tea

Sakura prawn from Suruga Bay

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* Click the store logo to link to each store site

★ Ark of Taste registration "Bonito Preserved in Salt(Shio-katsuo)" ★

 
 
 

How to save, how to eat the Shio-katsuo

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[Reference: Kanesa Dried Bonito Store]

 

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In November, there will be an event to make Shio-katsuo by hand.
Only in Japan, Shio-katsuo you made will be sent to your home at a later date.

Cooking using "Shio-katsuo(Bonito Preserved in Salt)"

 
 
 

Nishi Izu Shio-katsuo Udon

 

Ochazuke

Sweet vinegar pickled Shio-katsuo

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 [Mishima City] Italian

Carbonara

Pizza

Shio-katsuo and orange salad

Focaccia with Shio-katsuo

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The wide variety of 

Shio-katsuo products

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Aqua patza style of  Bonito Preserved in Salt and Suruga elegant

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Nishi izu Shio-katsuo  rice croquette

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 [Fujinomiya City] French

Marinated Shio-katsuo, organic vegetables at the foot of Mt. Fuji, and herbs salada

 

Seawater Shio-katsuo puree garlic and herb flavor

Breeze of Shio-katsuo and radish with Yuzu flavor

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[Izu City] Catering Service

Bagna cauda of Shio-katsuo

 
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Mt. Fuji salmon galette and hot salad of local organic vegetables

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★ Ark of Taste registration "Izu Peninsula Toraditional TOKOROTEN" ★

 
 
 

The Izu Peninsula is a source of high quality Tengusa(Red  Algae), the raw material for Tokoroten.

Now, with the decrease of Ama-san(literally “women of the sea”), hand-pickled Tengusa is very precious.
Tokoroten is made from tengusa and delicious local natural water (such as deep spring water from the Amagi Mountains and spring water from Mt. Fuji).

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[Reference video: Link of "Izu Kappa" Youtube channel]

This Tokoroten made from Tengusa from the Izu Peninsula and the spring water of the Kakita River.

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