Sep 7, 2010

Vinegared Rice with Okutama Yamame (Mountain Trout)

The Japanese food restaurant named "Imoutoya" stands on the Tama River, on the side opposite to JR Mitake Station on Ome Line.

"Okutama Yamame no Chirashizushi" they serve at this restaurant includes sliced raw yamame (mountain trout), but this yamame, (Okutama Yamame) is not of an ordinary type.

According to the Web site of Okutama Fish Breeding Center of Tokyo, Okutama Yamame is "triploid female yamame that has been bred by using biotechnology. This fish never reaches maturity and grows over 2 Kg in weight in three years. It is well suited for cuisine such as sashimi and meunière, which are usually made using meat of rather a big fish." In other words, these fish do not spawn, and they grow larger and taste better than common yamame.

Recently, I ordered Okutama Yamame no Chirashizushi at this restaurant for lunch.

The fish meat is different from common yamame in appearance, looking somewhat pinkish like salmon.

Topped with young Welsh onion, green shiso, myoga, and other herbs, firm sliced raw fish tasted nice.

And sake! They serve Sawanoi sake tasting set "Ki-Sho-Ten-Ketsu (起承転結)" including four different types of sake.

Ki 起: Junmai Namazake Sawane. Fresh sake with low alcohol and slightly higher acidity
Sho 承: Honjozo Nama. Sake with a typical taste. Moderate alcohol gives this sake a flinty impression.
Ten 転: Soten, junmai ginjo sake, with rich body.
Ketsu 結: Daiginjo. Nice aroma and flinty taste.

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