Kimmedaisleetbowl

-About the recipe-

The sleet bowl with golden sea bream adds the flavor of the golden sea bream to the elegant mizore bowl, and the topping of rape blossoms adds color. Depending on the season, you can also arrange with tree buds or Japanese pepper leaves instead of rape blossoms.

This golden sea bream sleet bowl is a perfect combination of the refreshing soup and the delicate flavor of the golden sea bream, and is a warm soup that will soothe your mind and body. You can enjoy it even more by arranging it according to the season.

-About ingredients-

Golden sea bream is popular as a high-class fish in Japanese cuisine. It is characterized by its beautiful bright red flesh and delicate flavor, and is used in a variety of dishes.

Golden sea bream is popular as sashimi and sushi topping. Slice fresh red sea bream thinly and add soy sauce and wasabi to enjoy its elegant flavor and subtle sweetness. In addition, the red meat of Kinmedai has a delicate texture and a melt-in-your-mouth flavor.

Golden sea bream is also popular as a grilled dish. You can enjoy it in a variety of ways, including grilled with salt, boiled, and teriyaki. Salt-grilled is a simple way to enjoy golden sea bream sprinkled with salt and grilled for a fragrant aroma. In simmering, the golden sea bream is slowly simmered in dashi stock and seasonings, allowing you to enjoy a dish that is well-infused with flavor. For teriyaki, golden sea bream is grilled in a sweet and spicy sauce, allowing you to enjoy its aroma and rich flavor.

Kinmedai is also used in bowl dishes and hot pot dishes. Bowl dishes include soups and takikomi rice made with Kinmedai stock. For hot pot dishes, by putting golden sea bream in a pot and simmering it with vegetables and tofu, you can create a delicious dish that combines the flavor of the fish with the flavor of the dashi stock.

Golden sea bream is particularly important in Japanese cuisine due to its elegant taste and beautiful appearance. Kinmedai, which can be enjoyed in a variety of ways, is loved as a luxurious ingredient that decorates the Japanese cuisine table.