Miyagi Prefecture is famous for oysters, but have you ever heard of Goto Suisan's Naruse Oysters, an exquisite brand of oysters that is said to be especially delicious in Miyagi Prefecture and has many repeat customers?
The brand oysters "Naruse oysters" from Higashimatsushima, Miyagi Prefecture are produced with great care by Goto Suisan, and are exquisite oysters that are extremely sweet, juicy, and have a great overall balance.
This time, we will introduce a delicious way to eat Goto Suisan's Naruse oysters.
Buy Naruse oysters from Goto Suisan in Miyagi Prefecture now!
Brand ``Naruse Oyster'' from Higashi Matsushima, Miyagi Prefecture ``Goto Suisan's Naruse Oyster'' is a winter oyster that can be eaten raw and is a representative of Higashi Matsushima City, Miyagi Prefecture, where it is raised and improved daily by making use of the experience cultivated over about 50 years. These are true oysters that are in season.
It has a strong flavor and sweetness, and is characterized by the fact that it does not shrink even when heated because the meat is packed tightly. 2021 was a very difficult year for business as oysters died due to changes in the ocean environment and sales ended at the end of January.
We overcame this situation and were able to successfully sell our branded oysters, ``Naruse Oysters,'' in 2022.
I would like to deliver these delicious oysters to everyone this year as well.
Recommended way to eat Naruse oysters from Goto Suisan in Miyagi Prefecture
Oysters seasoned with kelp
material
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Oysters for raw consumption (we used Naruse oysters from Goto Suisan in Higashimatsushima, Miyagi Prefecture)
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As much as you like (you can also use steamed oysters or boiled ones for heating instead)
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AVinegar1 tablespoon (apple cider vinegar, grain vinegar, rice vinegar, etc.)
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Asalt1/2 teaspoon (*If you want to reduce salt, you can use it without salt)
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Kelp for konbu finishing2 pieces (you can also use flat dashi kelp)
How to make
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・For the kelp, soak a kitchen towel in vinegar and wipe it off.・For eating raw Wash and drain the oysters.
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1. Place the konbu kelp wiped with vinegar on plastic wrap for finishing and mix with 1 tablespoon A vinegar and 1/2 teaspoon salt .
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2. For raw consumption: Soak the oysters in salted vinegar, arrange them on the kelp, and place the kelp on top. *If you are making a large quantity, you can avoid wasting the kelp by sandwiching it more and more.
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3. Place a tray or similar weight on top and leave it in the refrigerator overnight or for a day before removing it from the kelp.
Burner roasted oysters
material
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Oysters for raw consumption (This time I used Naruse oysters from Goto Suisan in Higashimatsushima, Miyagi Prefecture)
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salt
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burner
How to make
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Sprinkle salt lightly on the raw oysters
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Roast a little on a burner
The exquisite oyster dish is ready!
I think this is a unique way to eat Naruse oysters from Goto Suisan in Higashimatsushima, Miyagi Prefecture!
This is a great way to eat oysters because they can be eaten raw and are meaty!
Buy Naruse oysters from Goto Suisan in Miyagi Prefecture now!
Brand oysters from Higashimatsushima, Miyagi Prefecture, ``Goto Suisan's Naruse Oysters'' are now on sale at the Young Oyster Association!
Please try it!