tuna rice bowl is probably the simplest and rude delicacy in Japanese cuisine. It is really a large layer of tuna meat on the top of a large bowl of rice. It does not even have any seasonings or other supporting roles. People are extremely satisfied.
You might say that I can cook such a simple dish if you give me the ingredients. This is not the case. Rice bowls are not difficult to make, but tuna meat is rare.
There are about ten kinds of the most expensive seafood in the world, such as the blue lobster that is extremely difficult to obtain, the hell delicacy gooseneck barnacle that grows in dangerous mountains and waters and is difficult to pick, and the famous Alaskan king crab is more expensive than gold. The expensive caviar of Almas, including bluefin tuna for $50,000 and 1 kilogram. Therefore, the tuna rice bowl eaten in a big bowl is the supreme top dish in the world.
tuna is expensive because it is not easy to catch. It is necessary to drive a large enough boat out of the deep sea, and then use the method of longline fishing to lure the tuna from the deep sea to eat the bait on the branch line, and then manually catch it. The weight of bluefin tuna can reach a staggering 300 kilograms, which is bigger and stronger than an adult. You can imagine how hard it takes to wind up the line. In addition, once it surfaced, it would die on the spot due to the fluctuation of the pressure difference. Its meat is rich in myoglobin, and the rate of corruption is much faster than other seafood. Therefore, the tuna that has just been caught needs to be dissected, bleed and quickly frozen. At -60°C, ordinary fishing boats do not have this condition, but for fishing boats with tuna fishing and quick-freezing processing capabilities, the gas and port charges for sailing are amazing, so the emergence of sky-high tuna is justified.
The bluefin tuna from Oma, Aomori Prefecture, Honshu Island, Japan is the most famous because of its unique location. It is the only south bank of the Tsugaru Strait that is not frozen all year round in Japan, and the cold Hokkaido Island to the north is an important transportation route. This is also the most suitable sea area for the growth of bluefin tuna, and it is precisely because of this that the local characteristic local tyrant class cuisine-Oma tuna rice bowl has been developed.
Large bluefin tuna needs to be deacidified and matured. It takes 2 to 3 days and 10 to 12 days respectively. The purpose is to soften the muscles, enhance the taste, concentrate the flavor, remove water, and change the composition of flavor substances. Such time-consuming and laborious food processing procedures are really impossible for ordinary restaurants.
Back to the topic of "Oma Tuna Rice Bowl". This rice bowl does not need special treatment, just put the cut tuna pieces on the rice. Generally, the most common middle piece of tuna is used, called " Naked". The matured tuna has its own flavor and does not require any additional seasonings. It does not even need wasabi and soy sauce, which are the favorites of the Japanese. Any smell will mask the unique taste of such expensive ingredients. There should be no chance to eat such rare dishes as
, so everyone just appreciates it. In fact, there is another place called "Iki Island" on Kyushu Island in Japan, where another small tuna is abundant, and the price is much cheaper.
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