Taiza, Kyoto (京丹後市間人) - Taiza Onsen Sumihei (間人温泉 炭平) - Taiza-gani Crab Dinner (間人蟹コース) 2025 Nov. 19 скачать в хорошем качестве

Taiza, Kyoto (京丹後市間人) - Taiza Onsen Sumihei (間人温泉 炭平) - Taiza-gani Crab Dinner (間人蟹コース) 2025 Nov. 19

We enjoyed a spectacular Taiza-gani (Taiza Red Snow Crab) dinner course during our stay at Taiza Onsen Sumihei (間人温泉 炭平), a 20-room luxury ryokan that was established in 1868. Sumihei is located on the Tango Peninsula in Taiza, Kyotango, Kyoto Prefecture (京都府京丹後市間人). We reserved the Kiwame ("extreme") course, which is the only one to feature Taiza crab - it comes at a hefty additional charge, FYI. Given the small quantity of Taiza crab that are caught each day, Sumihei limits the quantity of Kiwame courses that are offered to its guests, so get in there early with the request if you'd like to try it! The menu, as well as the explanation of each course, are all in Japanese, but I've tried my best to explain everything in both languages here. They are: COURSE 1: Koppe-gani (こっぺ蟹 - Female Snow Crab) Kanimi (蟹身 - Crab meat) Kani no Tamago (蟹の卵 - Crab eggs) Sotoko (外子 - Eggs that are on the outside of the Kora (shell)) Uchiko (内子 - Eggs inside the Kora (shell)) Ponzu jule (ポン酢ジュレ - Ponzu jelly) Hojiso (穂じそ - The part of the shiso plant that has flowered and is bearing immature fruit) COURSE 2 - Nimonowan (煮物椀 - Soup with Simmered Vegetables): Kani Shinjo (蟹真丈 - Savory crab cake) Kanimi (蟹身 - Crab meat) Uguisu-na (うぐいす菜 - Young greens of Mizuna Japanese Mustard Spinach) Shiitake (椎茸 - Shiitake mushrooms) Kintoki Ninjin (金時人参 - Kyoto (aka. Kintoki) Carrot) Yuzu (柚子 - Yuzu citrus) COURSE 3: Oshinogi (御凌ぎ - Small, Interim Dish): Sawara Kosodezushi (鰆小袖寿司 - Pressed Japanese Spanish Mackerel Kosodezushi, which is a type of pressed sushi) Gari (がり - Sweetened and thinly-sliced ginger) COURSE 4: Taiza-gani Otsukuri (間人蟹爪お造り - Taiza crab claw sashimi) Kani Harami Sashimi (蟹腹身刺身 - Harami is the meat found on the belly side of the Taiza crab's shell, folded over) Taiza-gani Tsume Shimofuri (Yubiki) (間人蟹爪霜降り(湯引) - Taiza crab claw "Yubiki". Yubiki is a cooking method in which crab is very lightly scalded in boiling salt water.) Konbu (昆布 - Konbu sea kelp) Wasabi (山葵) Shiso (紫蘇) Mojio (藻塩 - Salt made from seaweed and sea water) COURSE 5: Kani Miso Dashiotoshi (蟹味噌出汁落とし - Dashi-infused crab tomalley) Kani Miso to Shinzo (生蟹味噌 - Raw crab tomalley, as well as the crab heart) Nama, Shabu Shabu, Yaki Miso (生, しゃぶしゃぶ, 焼き味噌 - Eaten raw, as Shabu Shabu hot pot, and grilled) COURSE 6: Taiza-gani Shabu Nabe (間人蟹しゃぶ鍋 - Taiza crab shabu shabu hot pot) Kisetsu no Kyo yasai (季節の京野菜 - Seasonal vegetables from Kyoto prefecture) Kuri-fu (栗麩 - Kuri-fu is a type of raw gluten that incorporates the flavor and texture of chestnuts. It's made by mixing chestnuts into a dough made from a mixture of wheat gluten and rice flour) COURSE 7: Kani Miso Sumibi-yaki Gohan (蟹味噌炭火焼き御飯 - Charcoal-grilled Crab tomalley with rice) Yamaimo Tororo (山芋とろろ - Grated Yamaimo Japanese Mountain Yam) Uni (雲丹 - Sea urchin) Caviar (キャビア) COURSE 8: Buri Sashimi (鰤刺身 - Large, wild, mature yellowtail fish sashimi) COURSE 9 - HASHI YASUME (箸休め - "Rest the chopstick", aka. Palate Cleanser) Yuzu Daikon (柚子大根 - Yuzu citrus and Daikon radish) Daidai sui (Sudachi-sui) (だいだい水 - Sudachi citrus-infused water) COURSE 10 Yasai Nabe (野菜鍋 - Vegetables hot pot) Mizuna (水菜 - Japanese mustard spinach) Shironegi (白葱 - White Japanese Scallions) Daikoku Shimeji (大黒占地 - Daikoku Shimeji Mushrooms (aka. Hon Shimeji)) Kabura (鏑 - Japanese turnip) Momiji-fu (紅葉麩 - Wheat gluten cut in the shape of a maple leaf) Yakime tsuketa Yuba (やきめ湯葉 - Slightly burnt tofu skin until it's brown on the outside) Awa-fu (粟麩 - Millet Gluten) COURSE 11: Taiza-gani Sumibi-yaki (間人蟹 炭火焼き - Charcoal-grilled Taiza crab) Kotobiki no Mojio (琴引きの藻塩 - Kotobiki Sea salt) COURSE 12 - Futamono (蓋物 - Soup-based Dish): Ebi-imo no Uma-ni (海老芋の旨煮 - Fried "Shrimp" Taro Root "Uma-ni". Umani is a type of stew made with sugar and soy sauce and a a variety of other ingredients, and is simmered until the liquid is reduced to create a glossy finish. This results in a sweet and spicy flavor) Kanimi Ankake (蟹身餡掛け - Ankake sauce with crab meat) COURSE 13: Kani Zosui (蟹雑炊 - Crab rice porridge) Negi (葱 - Green onions) Kizami Nori (きざみのり - Thinly-sliced roasted Nori seaweed) Ikura (いくら - Salmon roe) COURSE 14 - Kounomono (香の物 - Pickled vegetables): Shibazuke (しば漬け - Eggplant pickled with Red Shiso leaves) Takuwan (沢庵 - Pickled Daikon radish) COURSE 15 - Dessert (デザート): Yuzu Sherbet (柚子シャーベット) Jikasei Hakko Anko Monaka (自家製発酵あんこ最中 - Homemade fermented sweet red bean paste with Monaka. Monaka is a Japanese sweet made from two slim fresh crispy wafers produced using mochi and filled with sweet things inside (usually Anko (Azuki) sweet red beans and sometimes whipped cream, like is the case here) Kiwi (キウィ) Tango no Kudamono (丹後の果物 - Fruits from Kyoto's Tango region) Jimoto Nashi (地元梨 - Local Pears) Zakuro (ザクロ - Pomegranate) Sencha (煎茶 - Green tea)