"Awaji" is an island featured in a myth about the birth of Japan, gracefully showing its wares in the Setouchi Inland Sea.
There are so many varieties and such a great abundance of seafood from the sea around Awaji that people say there is no fish that you can't fish for. In particular, Awaji's Yura Port is known for having the best tasting fish in the Kansai Area.
Courses are varied, featuring various seasonal fish, rich mountain delicacies, Shabushabu and stone roasted Awaji brand beef, common Japanese conger (hamo) from Nushima in the summer and three year old tiger puffer (torafugu) from Fukura in the winter, as well as dishes loaded with lots of Awaji ingredients. Various meal plans are prepared upon request.
Since ancient times, the people of Awaji Island have made salt from ocean water and harvested natural foods and spring water from both the mountains and the sea for the Imperial Court. "Miketsukuni" is an area that dedicates such food materials to the Imperial family and court.
We can offer abundant seafood in season that is unique to Awaji Island.
Guests can enjoy plentiful fresh seafood from ports on the island together with selected natural foods grown in the water and soil of Awaji Island.
【Cherry Blossoms Sea Bream (sakuradai)】
On the Setouchi Inland Sea, the end of March to mid-May is the best time to eat red sea bream, as it has additional nutrition while preparing for egg laying. Because the beginning of this period is when the cherry blossoms bloom, these fish are called "sakuradai" (cherry blossoms sea bream) and "hanamidai" (cherry blossoms viewing sea bream) in Japanese.
※It is said that red sea bream begin to be caught in large numbers when the cherry blossoms bloom.
Because of its handsome appearance and sophisticated taste, the Japanese call red sea bream, "the king of fish." It is the fish chosen for many Japanese celebrations.
【Common Japanese Conger (hamo)】
When spring comes, common Japanese congers run off the Awaji Island coast, actively feeding in preparation for summer egg laying. In summer the common Japanese congers are said to have "grown by drinking rainy season water," and are very fat and tasty.
【Autumn Leaves Sea Bream (momijidai)】
Red sea bream that search for food off the coast prior to summer egg laying are called sakuradai and are considered to be the best tasting fish. However, the red sea bream caught in autumn are just as good as sakuradai. They are well fattened, too. They're known as momijidai, meaning sea bream for the time Japan's autumn leaves turn color.
【Three year old Fish Farm Tiger Puffer (torafugu)】
Tiger puffers raised in conditions as close to natural as possible in Fukura Bay near the Naruto Channel are crisp and great tasting.
Due to the long time it takes to raise them properly, the three year old tiger puffers are especially delicious.
Awaji has, of course, a treasury of great seafood. But it is also famous for its Japanese wagyu beef. "Awaji Beef" cows were originally developed from the well-known Tanba Beef breeding cattle on the island. For many years these cows were carefully selected from other cows on the island and bred in a plan to further improve their best characteristics. Eventually, they became breeding cattle for the famous Kobe Beef and Matsusaka Beef.
Awaji beef has fine muscle fiber resulting in tremendous marbling qualities. The result is shimofuri (marbled) beef. When shimofuri beef is cooked, the marbling melts and is immersed in the meat, giving it a nice, soft texture that will tantalize your tongue. The flavor contained in the muscle and fat blend delicately together to bring out the meat's delicious taste.
Fertile land and sunny weather help Awaji Island's vegetables grow with a rich, sweet taste.
Onions produced on Awaji are known for their sweetness and softness, while locally grown lettuce and tomatoes are loaded with delicious flavor. Also, fruits grown on Awaji Island, including strawberries, grapes and blueberries, are important ingredients for "Island Sweets."
The soil of Awaji Island is clay, said to be most suitable for growing rice. Its history is mentioned in "the Record of Ancient Matters (Kojiki)," the first history book in Japan. Hearty and glutinous Awaji brand rice has a high concentration of sugar and great flavor.
Awaji Tenobe (handmade) Somen is made in the traditional "two winter days and nights" method. These carefully made thin noodles feature great smoothness and are easy to swallow.
Enjoy Awaji Island somen noodles.
