RECIPE (August 2016)

Bringing Sanriku’s Blessings to the Dinner Table.

The sea off the shore of Sanriku is an intersection of the Okhotsk and Japan Currents. Sanriku also has one of the most prominent Rias coasts in Japan with small bays forming a complex shoreline, with mountains and forests that rise right up to the shore, nurturing an abundance of seasonal ingredients.

Sanriku seafood and seasonal vegetables in aluminum foil, acqua pazza style

This dish is a variation on acqua pazza, a local dish from southern Italy, made with an abundance of seafood.

The use of aluminum foil condenses the ingredients’ flavors, and releases a delicious aroma when the package is opened.

It contains seafood from the Sanriku Sea like gurnards, scallops and Japanese common squid, and Iwate’s traditional grain, amaranth, is added to the menu for its healthiness. It is known as a supergrain for its high nutrition value.

Sanriku ingredients used in this dish
Gurnard, scallops, Japanese common squid, and amaranth

Zeppole with baby sardines and sticky kombu seaweed

Zeppole is a local dish from Naples, Italy, and is deep-fried pizza dough with seaweed inside. It is locally enjoyed as a regular snack and an appetizer.

This dish uses baby sardines and sticky kombu seaweed to give it a Japanese touch. The dough is crispy yet chewy, perfect for snacking.

Enjoy the delicious taste of baby sardines and sticky kombu seaweed that disperses in your mouth as you chew it.

Sanriku ingredients used in this dish
Baby sardines, sticky kombu seaweed

Spanish omelet with young Sendai soybeans

This Spanish omelet is made by mixing your ingredients of choice with eggs and frying it in a frying pan. It is a home dish from Spain.

This dish uses usual omelet ingredients like potatoes and bacon, as well as young Sendai soybeans from Sanriku as the main component to accentuate the texture.

The soybeans are aromatic and richly sweet, which enhances the taste of the entire omelet.

Sanriku ingredients used in this dish
Young Sendai soybeans

Assorted sushi with sea and mountain ingredients from Sanriku

Assorted sushi richly decorated with an abundance of ingredients from the sea and mountains of Sanriku.

This time the dish features fruity cider vinegar in the sushi rice to bring out the ingredients’ amazing taste.

It is recommended as a party dish, for celebrating special occasions, or for some other event, as it offers various great flavors of Sanriku and as it can visually enrich the dinner table just by itself.

Sanriku ingredients used in this dish
Sole, scallops, flavored salmon roe, young Sendai soybeans

Chilled Sanriku udon noodle with sticky ingredients

Chilled assorted udon noodle with mineral-rich Akamoku seaweed and other Sanriku seaweed, complimented with grated yam and okra, bringing together the entire sticky food range from the sea and mountains of Sanriku.

It has a smooth texture perfect for the hot summer when you may have a low appetite.

This dish can be easily prepared as long as the ingredients are ready, so please give it a try.

Sanriku ingredients used in this dish
Akamoku seaweed, wakame seaweed, sticky kombu seaweed, wakame leaves

Sanriku Fair Lunch Menu, a special project by Koishikawa Terrace & SHUN GATE

The dishes in this article were prepared by Chef Kimijima of Koishikawa Terrace, a restaurant in Bunkyo, Tokyo.

Koishikawa Terrace serves dishes featuring seasonal ingredients and traditional vegetables from around Japan, cooked with careful attention to retain their original beauty and color.

The dishes in this article will be served at the restaurant’s Sanriku Fair Lunch Menu, a special collaborative project between Koishikawa Terrace and SHUNGATE, for a limited period from August 29 to September 2, and from September 12 to 16, 2016.

Take advantage of this opportunity to enjoy the menu with Sanriku ingredients to your heart’s content!

*The shown images and the actual menu may differ.