Wisdom Home-Town Restaurant

Ehime Chef: Mrs. Fumoto[Sea Bream Sashimi], Anonymous 91 year-old woman[Ehime Mikan (Japanese tangerine)]

Sea Bream Sashimi Ehime Mikan
Sea Bream Sashimi
Description
1) Gut and clean sea bream.
2) Remove fish meat from bones and skin.
3) Cut into slices as you like.
4) Dip in soy sauce and wasabi and enjoy.
 Anonymous 91 year-old woman Ehime Mikan
Description
1) Cut mikan from a tree (with permission of course). 2) Peel mikan and eat.

Worth Taking Note
Mrs. Fumoto[Sea Bream Sashimi]
Similar to most sashimi (raw fish) dishes, this one is served with stringed daikon (Japanese white radish) and on top of a perilla leaf. The perilla along with the wasabi are said to help destroy bacteria. The daikon helps the digestion of the fish protein.

[Ehime Mikan]
In order to grow good healthy mikans locals say that you need to start with making good soil for the trees.


How was it?
[Sea Bream Sashimi]
Soft, slightly chewey and delicious.

[Ehime Mikan]
Sweet and juicy! I ate so many mikan while in the Seto Inland Sea area that I you could get by with drinking only minimal amounts of water.


Ehime Prefecture
Mrs. FumotoThe Seto Inland Sea is famous for its Sea Bream, one of the kings of fish in Japanese cooking. This is one of the first fish that I was told that I should eat at the Inland Sea.

The mikan boom hit islands in the Seto Inland Sea in the 1960's and 1970's. More common (at the time) crops such as different types of grains and potatoes were rapidly replaced with the mikans (a cash crop at the time). The Seto Inland Sea area is now one of the leading producers of mikan in all of Japan.



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