Ise lobster
The Ise-Shima area is also known for Ise lobster.
For these famous lobster, the size and shape and the lean meat is said to represent longevity and bravery, and was a must for festive meals.
The lobster was originally called Shima lobster, but When it was transported to Kyoto, and Edo, it was identified using the name Ise (from the shrine) for easy reference.
Ise lobster is prepared in various ways, including raw in sashimi, oni-gara yaki (vertically split in half and grilled), gusoku ni (gusoku means armor.
“Gusoku ni” means to chop up the lobster with the shell and then simmer the meat).
The texture of the flesh and the broth flavored by the lobster make a superb combination.
For these famous lobster, the size and shape and the lean meat is said to represent longevity and bravery, and was a must for festive meals.
The lobster was originally called Shima lobster, but When it was transported to Kyoto, and Edo, it was identified using the name Ise (from the shrine) for easy reference.
Ise lobster is prepared in various ways, including raw in sashimi, oni-gara yaki (vertically split in half and grilled), gusoku ni (gusoku means armor.
“Gusoku ni” means to chop up the lobster with the shell and then simmer the meat).
The texture of the flesh and the broth flavored by the lobster make a superb combination.
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