Gift

Spring

Spanish mackerel(Sawara)

In Tango near waters “Sagoshi” is caught between autumn and winter and “Sawara” is caught in spring and it is a popular fish as “Kyotango Sawara”.
Although the taste is fresh white, there is sweetness, there is no habit of taste.
“Ovary of fish”, “Intestine” is also delicious.

Grunt (Isagi)

It is white with no harshness at all, it has umami and the aftertaste is very good. In Tango eat as it is alive or are eaten like ‘Isagi rice’.

Black rockfish (Mebaru)

The bone is soft with transparent feeling white, and it does not become hard through heat. Boiling is recommended.

Seaweed (Wakame)

In Tango it is caught by the water fishery fishing method, “Ita Wakame” in the west side bordering the Kyogasaki boundary and “Shibori Wakame” in the eastern area will be processed.

Halfbeak (Sayori)

Sashimi, sushi, tempura, dried fish etc are cooked. There is a umami like blue fish, and the skin has a unique flavor.

Summer

Japanese oysters

It is thick and rich which grew up in Kumihama bay rich in plankton. 
It is difficult to shrink even when putting on fire, oysters with eating response that the fruits are tightly packed.

Melon

Utilizing sand dunes, the production volume is Kyoto Prefecture.
There are brand melons such as “Kotobiki Melon”, “Kumihama Melon”, “Yuhigaoka Melon”, which are particularly high in shape and sugar content.

Flying fish (Tobiuo)

“Kotobi”, and “Small” Marutobi “. Both of them are called “Ago”. In Tango “Ago dango soup” is famous.

Splinter fish (Tachiuo)

Early summer, I will go back to Tango. Eat sardine and others. Stir-fried thinly or salt-grilled is recommended.

Tango turban shell (Tango Sazae)

“Sazae” with thorn is raised in rugged shore, “Sazae” without thorn is raised in inland sea. Mature in 3 or 4 years after birth, spawning season in summer.
It is characterized by being soft.

Tango cockle (Tango Torigai)

Torigai growing in Tango’s inland sea is large in size, coloring and taste, well-known as “Tango Tori shell” and popular as a special product in the summer.
In a year after birth, the grain size grows to 9 cm, weighs 150 g.

Southern squid (Shiroika)

In squid, the most sweet thick, you can eat a wide range whether it is raw or heated.

Autumn

Kyotango-rice (Kyotango-mai)

Sweetness is also strong and sticky and it is a popular rice. Rice of residual pesticide 0 such as “seven princess rice” and “Ten-no-megumi Garasha” are also being produced.

Kyotango-pear (Kyotango-nashi)

It is large and has a sugar content of 11.5 degrees or more and features sweet and fresh taste. It is selected as “Kyoto’s brand products”.

Japanese tilefish (Guji)

In Tango it is caught in a fishing method called “Bokko Fishing”.It is known for such as “overnight dry” and “Nishikyo pickles” and is indispensable for Kyoto cuisine.

Bigfin reef squid (Okiika)

It is rich in free amino acids and is considered the most delicious among the squid members.
Recommend sashimi or dried overnight.

Deep-sea smelt (Okigisu)

It is white and easy to eat. It is delicious even for sashimi, grilled fish and the like. Dried fish is recommended for fish with high water content.

Flounder (Karei)

Tango’s autumn “Sasagarei” is delicious with grease. “Sasagarei dried overnight” is excellent even in dry matter.

Sandfish (Hatahata)

Hatata is white, it does not become harder even if it is heat, and is easy to get away. A big body with greasy is attractive.

Winter

Barazushi

“Tango’s Bara-zusi” can be eaten on celebration. Grilled mackerel’s Minced is included.
It is a local cuisine of Kyotango, which is simple and tasty.

Gura

It is a fish that can be taken with a bottom net with “snow crab”. In recent years the catch is very small, and now it is said to be “phantom fish”.A smooth texture of gelatin is a habitual fish.

Pacific oyster (Iwagaki/Magaki)

It is thick and rich which grew up in Kumihama bay rich in plankton. 
It is difficult to shrink even when putting on fire, oysters with eating response that the fruits are tightly packed.

Taiza-crab (Taizagani)

Crabs carefully selected among “Matsuba crabs” landing at the Taiza fishing port are called “Taiza crabs”
It is also called “phantom crab” because the amount of landing is small.

Anglerfish (Anko)

Popular foods line up with “Taiza crab”.”anglerfish meat served hot with vegetables in a pot.” and “Kimoae” are known, and cheeks are also recommended.

Flatfish (Hirame)

On the coast of Tango is famous for “O Hirame, Zabuton Hirame”. The big ones taste good, they are white, they do not become hard through heat.

Yellowtail (Buri)

It is white, Chiai are red and beautiful, and good “Dashi” comes out from bony parts etc.
It’s famous for Old-fashioned “Kanburi”.

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