Sea cucumber is the most valued seafood for Ama around the end of winter.
They appear if water tempreture gets colder than 8°C (46°F). There are 3 kinds of edible sea cucumbers in this area. They are distinguished by colors, and called RED / BLUE / BLACK.
The red sea cucumber is the most delicious one. But the black is also very popular in China as an expensive ingredient used for fine Chinese cuisine.
NAMAKO (SEA CUCUMBER)
Namasu is a dish made of thinly shredded daikon & carrot,
mixed with sweet vinegar.
The texture of crunchy sea cucumber and vegetables is
3 sea cucumber
1 daikon radish, peeled and thinly shredded
1 carrot, peeled and thinly shredded
5 tablespoon white sesame, grounded
2cups dashi (soup stock)
4 tablespoons soy sauce
1 tablespoons suger
1. Put all the ingredients into a saucepan, and bring to a slow boil over medium heat.
2. Remove from heat when the color of MEHIBI change to fresh green color and become soft.
3. Serve immediately or let cool to room tempreture.
You can enjoy eating soup by itself, but it's better to pour it over cooked rice and eat.
SAME NO TARE