2021/05/29晩御飯dinner【国産シシャモと外国産シシャモの話】【The story of domestic shishamo and foreign shishamo】

ご飯(右下)
しじみの味噌汁(上真ん中)
ひきわり納豆(ご飯の上)
肉じゃが(ひきわり納豆の上)
マグロの刺身(肉じゃがの上)
わさび醤油(刺身の上)
もずく(わさび醤油の左)
キムチ(左上)
サラダ(キムチの下)
胡麻豆腐(味噌汁の下)
ノルウェー産焼き子持ちシシャモ(黄色の皿上側)
北海道産焼きシシャモ(黄色の皿下側)

Rice (bottom right), Shijimi miso soup (top middle), Hikiwari Natto (on rice) Meat potato (on top of Hikiwari Natto), Tuna sashimi (on meat potato), Wasabi soy sauce (on top of sashimi), mozuku (left of wasabi soy sauce)Kimchi, (upper left) Salad (under kimchi), Goma tofu (under miso soup), Norwegian grilled shishamo (upper yellow plate), Hokkaido grilled shishamo (lower yellow plate)

北海道産のシシャモは本ししゃも、スーパーでよく買う外国産のシシャモはキャペリン(カラフトシシャモ)という種類らしい。前者は肉厚で歯ごたえがしっかり。後者は身より卵が多くあっさりめ、メザシに近い味。どちらも美味しいです。国産と外国産の味の違いを楽しむのもいいですね。

It seems that the shishamo from Hokkaido is a real shishamo, and the foreign shishamo that you often buy at supermarkets is capelin (karafuto shishamo). The former is thick and chewy.The former is thick and has a firm texture. The latter has more eggs than the body, is light and has a taste close to mezashi. Both are delicious. It is also good to enjoy the difference in taste between domestic and foreign products.