アオナ（ハタ科）の魚の熟成中です

白身の魚は近年ではしばらく寝かせた方が美味しいと言われてます。

もちろん調理法にもよりきりですが、当店では主に蒸し物として使っています。

蒸魚（チェンユイ）と言われ広東料理の特徴の料理のひとつでもあります

特に佐賀　長崎　エリア

はこちらのハタ科の魚が豊富にあり料理人として嬉しい限りです

これがもし東京でしたら仕入れ値は倍以上になるでしょう。

そんな食材を武雄でふんだんに使える環境に日々感謝です

アオナは一週間ほど寝かせてから、来週のグルメなお客様に提供する予定です。

We are currently in the process of aging Aona (grouper), which is a type of grouper fish.

In recent years, it has been said that white fish is better after it has been aged for a while. Of course, it depends on the cooking method, but at our restaurant, we mainly use it for steamed dishes.

Steamed fish (Chen Yui) is a characteristic dish of Cantonese cuisine.

In particular, the Saga-Nagasaki area has plenty of this type of grouper fish,

which makes us, as chefs, very happy.

If this were Tokyo, the cost would be more than double what we are paying.

We are grateful to have an environment where we can use such wonderful ingredients in Takeo.

We plan to offer the aged Aona to our gourmet customers next week.