![NEWS] "Noto Torigai," a Gift from the Sea of Japan](https://assets.gaultmillau.com/assets/4eb46349-708b-4fae-81ba-201678559a57/news-noto-torigai-a-gift-from-the-sea-of-japan-559a57.avif?width=480&format=avif)
NEWS] "Noto Torigai," a Gift from the Sea of Japan
The first shipment of "Noto Torigai", the highest grade "Premium", was released on May 9. A dinner party was held at the Hotel Chinzan-so Tokyo to promote the shipment. Here is a report on the event.
Noto Torigai" from Nanao Bay, surrounded by the rich nature of Noto, was introduced at a PR event held on May 20 at Hotel Chinzanso Tokyo.
Among the Noto Bird Shellfish produced in the four regions of Nanao Bay, only shellfish that meet the new standards of "200 grams or more in shell weight" and "round and well-shaped" are shipped as the premium grade.
At the first auction, the price was 6,000 yen per piece!
Noto Torigai" takes about one year to grow in Nanao Bay. The Noto Torigai is characterized by its large, thick meat. The combination of a moderate crunchiness and sweetness makes it a very appealing food.
At this dinner party, five menus were presented, using "Noto Torigai" as the main ingredient and a variety of ingredients produced in Ishikawa Prefecture. Chef Masaaki Tohto of Hotel Chinzanso was in charge of the event.
Sashimi of Noto Bird Clam
Seaweed from Noto (wakame seaweed and akamoku) served with Ono soy sauce
Sushi of Noto Bird Clam (nigiri, gunkan with avocado)
Made with Ishikawa rice "Hyakuman Grain" in Ono Soy Sauce
Seared chicken clams with Goroshima kintoki
Lemon, with fried beach salt from Okunoto Shiotamura
Both the chicken clams and Goroshima kintoki are roasted over a charcoal fire by the chef and served freshly prepared.
Shabu-shabu of Noto chicken clams
with wakame seaweed picked by ama (vinegared vinegar, wholesale red leaves, and all-purpose green onion)
The chicken clams and wakame are quickly dipped in 60°C soup stock, giving them an exquisite texture.
Torikai gohan (rice with chicken clams)
(Ishikawa rice "hikuman grain" and Noto fish soy sauce "ishiru" are used.
Pickles and Kaga lotus root soup (made with ishiru)
The meeting was attended by Mr. Masanori Tanimoto, Governor of Ishikawa Prefecture, Mr. Tatsuya Nakadai, Ishikawa Prefecture's Tourism Ambassador and the leader of "Mumyojuku," as well as many chefs, chief cooks, and producers from famous restaurants in Tokyo, who talked about Noto Torigai and Ishikawa Prefecture's ingredients.
The dinner provided an opportunity to learn more about Noto Torigai through various cooking methods and by tasting it with Ishikawa's rich ingredients.A daiginjo made from a newvariety ofsake rice, "IshikawaSakeNo. 68, " which was served along with the dishes, is scheduled to debut next spring, so keepan eye out forit.
The shipment will last until the end of June. If you see one, be sure to try it!
Noto Torigai
For inquiries regarding production area information, please contact
Ishikawa Fisheries Cooperative Headquarters TEL: 076-234-8815
Ishikawa Fisheries Cooperative Association Yatashin Branch Office TEL: 0767-52-3221
Ishikawa Fisheries Division TEL: 076-225-1652
