Official
Tsukiji Outer Market Seasonal seafood is advantageous. The quality is Tsukiji's technique and construction technique.
On May 15, at 14:00 before going to the dentist, I went shopping at the Tsukiji Fish Bank Odawara Bridge Building.
Most of the shops were near the end of the business, and there were many shops that cleared the products.
"There is a fortune in the leftovers!"
From the top left of the photo clockwise, raw tarako, fresh clam, fish, 2 pieces of Japanese Spanish mackerel in spring, and 2 pieces of mekajiki fillets.
Japanese Spanish mackerel tasted the seasonal food with salt. Mekajiki was sashimi, and it was delicious as usual.
Raw octopus asks how to cook, and if it is good to boil it, get an advice and cook it with radish.
The clams were thinking of removing sand for a night.
Fresh clams and sand have already been removed
The pattern of clams is to be absorbed, but today I used them for pasta.
Earlier, when I entered a creative restaurant in the mountains and ordered a steamed clam, I found black sand left and felt very uncomfortable. This time, I tried to put out the sand overnight, but the sand had already been removed and almost no sand came out. As expected, the quality of Tsukiji. I was impressed with Tsukiji's technique, "Building technique."
The seasoning is Arho-Orho-Bongore-style.
After frying olive oil and garlic, remove them, add clams, cover and heat for about 3 minutes. Mixing it with the boiled pasta, adding green broccoli to the color, and a very delicious pasta was completed. Bonaa Pa Tito!
As of mid-May, the out-of-office market has sufficient social distance and social distance. If you are near you, be sure to buy fresh seafood.