[Iwate Prefecture] Popular as souvenirs! The secret behind the deliciousness of “Nakamuraya Kaihozuke” packed with seafood from Sanriku

tryworks.oka
2022.01.20
Last updated: 2024.05.1

table of contents

1 The origin of the name of the delicacy “Kaihozuke”
2 The Nakamura family sells Kaihozuke as a souvenir of Sanriku's deliciousness.
3 The charm of Sanriku's seafood: abalone, mekabu, and salmon roe
- 3.1 Cold pasta also available with Kaihozuke arrangement
4 The deliciousness of Kaihozuke lies in the richness and freshness of the ingredients.
- 4.1 Nakamura family＜Information＞

Iwate Prefecture is famous for its Sanriku seafood. Kaihozuke, a delicacy filled with seafood from Iwate Prefecture, is popular as a souvenir.

We'll introduce you to the origin of the delicacy's name, ``Kaihozuke,'' and the secret behind its deliciousness, so why not find out why it's so popular?

The origin of the name of the delicacy “Kaihozuke”

The first name for ``kaihozuke'' was actually ``kaisenzuke.'' The name ``Kaihozuke'' means that it is stuffed with abalone , mekabu , and salmon

Visually, the mekabu inside the small pack represents the beautiful sea of Sanriku, the glistening salmon roe on the water's sparkling surface, and the abalone on the water's surface as a small boat, all of which are part of the scenery of the Sanriku coast, making this a very impressive delicacy . Sanriku Kaihozuke” .

The Nakamura family sells Kaihozuke as a souvenir of Sanriku's deliciousness.

The Nakamura family which is located in Kamaishi, Iwate Prefecture and produces Kaihozuke , originally ran a seafood restaurant in Kamaishi. The restaurant was created in response to people wanting to take the delicious seafood of Sanriku home and share it with their families.

For that reason, it can be said that it is packed with as much seafood as possible from Sanriku. It has been in production for over 40 years, from its prototype to the present.

The charm of Sanriku's seafood: abalone, mekabu, and salmon roe

Here, we will introduce in detail the charms of Sanriku's abalone, mekabu, and salmon roe in order to get closer to the deliciousness of ``kaihozuke.'' Why not learn the secret behind why Sanriku's seafood is so delicious?

First of all, Iwate Prefecture is Japan's No. 1 producer of Sanriku abalone in both quantity and quality. It is called "Ezo Abalone" and is a little chunky, but the meat quality and taste are of high quality. Such abundant fresh abalone is used in ``Kaihozuke''. It can be said that the reason why it can be used so luxuriously is because it has the highest production volume in Japan.

Regarding mekabu, wakame farming is popular in the Sanriku region, and Iwate Prefecture has the highest production volume in Japan. It is said that the water flowing from the mountains, which is rich in nature, helps the wakame grow. Mekabu is the fold at the base of wakame. The secret to its deliciousness is its crunchy texture and stickiness.

As for salmon roe, Iwate prefecture's fall salmon fishing is mainly done by fixed net fishing, and the appeal of salmon roe is that it produces high-quality salmon roe with soft skin before spawning. We use salmon roe, which has a melt-in-your-mouth softness and rich flavor.

The Sanriku region can be said to be a treasure trove of ingredients for Kaihozuke, and that is what makes it so delicious.

Cold pasta also available with Kaihozuke arrangement

Also, many people eat ``kaihozuke'' with hot rice, like ``kaihozukedon,'' or as an appetizer for sake, but some people eat it in other ways. Under such circumstances, the method of using it for cold pasta is probably unique.

We recommend cold pasta using thin noodle pasta called cappellini. Mix diced tomatoes with garlic, salt, and olive oil and place them around the chilled pasta. Then put the kaihozuke on top and the hot spring egg on top. Finish by pouring shiso leaves and olive oil on top.

This cold pasta is full of seafood and has a deep flavor, and the tomato makes it refreshing. We highly recommend this as a luxurious cold seafood pasta.

The deliciousness of Kaihozuke lies in the richness and freshness of the ingredients.

Looking at it this way, ``Kaihozuke'' can be said to be a delicacy unique to Iwate Prefecture, which is rich in Sanriku seafood such as abalone, mekabu, and salmon roe. The appeal is that all of these seafood ingredients can be harvested in abundance and packed fresh.

It can be said to be a luxurious delicacy. Enjoy the deliciousness of the Sanriku sea to your heart's content with this delicacy.

It is also a valuable delicacy that many people order. You can purchase it online, so it's a great way to enjoy the flavors of Sanriku while feeling like you're traveling.