2021/10/11～13晩御飯dinner【きびなごの話】【The story of Kibinago】

10/11昼ご飯lunch

お好み焼き

Okonomiyaki

10/11晩御飯dinner

きびなごのから揚げ
しし唐の天ぷら
ご飯
味噌汁
肉巻き
コールスロー
オクラと山芋のサラダ

Deep-fried Kibinago
Shishito tempura
rice
miso soup
Meat roll
coleslaw
okra and yam salad

この日のメインは、クマタモの支援担当が以前に鹿児島の上甑島で食べて忘れられなかったきびなご。なかなか手に入らない代物だそう。揚げた食感はほぼほぼ、わかさぎです！サクサクとした食感で何匹も食べてしまいます！きびなごは海洋性の小魚、わかさぎは淡水性の小魚です。刺身にするともっと美味しいそうですが、鮮度が落ちるのが非常に速いので、鹿児島県などの漁獲地域で、獲れたてを食べないといけないようです。農林水産省のHPを貼っておりますのでご興味のある方は読んでみて下さいね。

The main dish of the day was Kibinago, which the person in charge of supporting Kumatamo had eaten on Kagoshima’s Kamikoshiki Island before and could not forget it. It seems to be a hard-to-find substitute. The fried texture is almost almost smelt! I will eat many of them with a crispy texture! Kibinago is a small marine fish, and Wakasagi is a small freshwater fish. It is said that sashimi is more delicious, but it loses its freshness very quickly, so it seems that you have to eat freshly caught in Kagoshima Prefecture and other fishing areas. The website of the Ministry of Agriculture, Forestry and Fisheries is attached, so please read it if you are interested.