Post Timelines
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Ryukyu-Dorokui(Japanese threadfin shad)
Ryukyu Dorokui (known as Asi-chin in Okinawa) is delicious and fatty in winter! It has many small bones and is cut thinly to serve as sashimi. If you make it like seared horse mackerel and toss it in miso sauce, it becomes “Okinawa-style namerou”.
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[New product] Early-picked fresh mozuku seaweed from Izena Island
Finely textured and juicy! In Okinawa, the first mozuku shoots harvested are called early harvest. Premium mozuku seaweed harvested by speedy fishermen is a seasonal product also known as the “phantom mozuku seaweed.” *How to get to Izena Island Ferry Izena Shoen from Nakijin (Unten Port) to Izena (Nakada Port)
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Mimija (Striped Snapper) in stock
Okinawa’s high-class fish, Mimija Carpaccio. It’s getting fat from now on.
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Pesce alla griglia stile greco
Greek-style grilled snapper and yellow porgy, available by reservation only tonight. In Italy, they are grilled whole with head and tail attached. The same goes for Japanese salt-grilled fish, which is definitely more delicious!