Hello.
I am in charge of PR for Zagat Co., Ltd.
It's getting warmer and warmer every day, and there are days when you can feel the cheerfulness of early summer.
If you go out for a walk or shopping,
For meals, how about a delicious Nodoguro at Nakamata Group?
At the Nakamata Sake Brewery Group, Nodoguro, which is often called a high-class fish,
We offer various cooking methods so that you can enjoy it more deliciously.
This time, we would like to introduce you to one of our specialties, the whole grilled sea bream.
Nodoguro is another name for a fish called akamutsu.
It means ``mutsu (fat)'' fish with a ``red'' color.
You can enjoy plenty of juicy and elegant fat with condensed umami of Nodoguro,
Regardless of age and gender, it is a popular fish for people of all ages.
At the Nakamata Sake Brewery Group,
We are particular about purchasing large and thick blackthroat seaperch exceeding 500g.
Since normal blackthroat seaperch is around 200g,
It will be more than double, but why are you particular about the large size ...?
It is also related to the grilled blackthroat seaperch that I will introduce this time.
Even if it becomes an extra-large size, the taste of the blackthroat seaperch does not become miscellaneous,
Richer fat and umami are condensed in the body.
Nodoguro is served as sashimi or boiled so that you can fully enjoy its fat.
Known to be very delicious
Nakamata Sake Brewery Group's specialty, which is more than double the normal size
It is no exaggeration to say that Nodoguro is best served grilled.
The thick blackthroat seaperch can be easily loosened just by inserting a pair of chopsticks into it.
You can enjoy the high-quality fat that overflows like water and the umami of the meat that contains plenty of that fat.
In addition, the extra-large Nodoguro from the Nakamata Sake Brewery Group is
One of the characteristics is that the meat is sweeter because it is raised by eating shrimp.
By grilling the whole blackthroat seaperch,
You can eat not only the body but also the skin more deliciously.
There is a crispy baked skin and a chewy baked skin.
Not only can you enjoy different textures,
The plump and juicy meat eaten with the skin is exquisite.
A craftsman bakes it carefully one by one,
It is finished with an exquisite amount of salt that brings out the umami of the rosy seabass.
At the Nakamata Sake Brewery Group, we are particular about the charcoal that is essential for grilling the blackthroat seaperch.
"Kishu Bincho charcoal", which is considered to be the highest grade, is difficult to handle like normal Bincho charcoal, and it is difficult to handle due to the balance of moisture and air.
It is said to be very difficult to use for cooking, such as the charcoal exploding.
However, in order to use Bincho charcoal without sparing such effort, the first thing that can be mentioned is the effect of infrared rays.
By grilling ingredients with infrared rays, not only does it keep the umami from escaping,
You can enjoy the crispy surface and plump inside, and the exquisite scorched rice that will whet your appetite.
It can be baked firmly to the inside with infrared rays,
The smell of fish is easy to disappear, so it is a gem that is easy for children to eat.
This time, we have introduced the Nakamata Sake Brewery Group's specialty, "nodoguro no sugatayaki."
More than 500g provided by the Nakamata Sake Brewery Group
Please enjoy the “nodoguro grilled whole” that can only be served with the highest quality meaty nodoguro.
Of course, in addition to whole grill, sashimi, usutsukuri and simmered dishes,
We have many specialties such as shabu-shabu that you can only find at a specialty store.
Please use it for various scenes such as company banquets, birthday and anniversary celebrations, and everyday meals.
