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Home > Special product information > Tsushima-shi recommendation product - seafood

Special product information

Special product introduction (Tsushima-shi recommendation product)

Seafood

tsushima Hira's
 Hira's supporting life of people of Tsushima from the ancient times (Seriola aureovittata). It is Hira who was particular about Tsushima product 100% whom we give hirago (kind fish) caught by unique fishery dorado pickles fishing produced fresh small fish (horse mackerel mackerel sardines) in Tsushima Shimauchi and bring up.
Way-maru fisheries >>Producer introduction page

tsushima akabana
 Seriola purpurascens (popular name akabana) which is valued high as indispensable fish for event of ceremonial occasion in Tsushima from old days. We give fresh small fish (horse mackerel mackerel sardines) produced in teioki of Tsushima and, using fry, nerigo (another name of Seriola purpurascens) entering teioki of Tsushima, bring up. It is akabana (Seriola purpurascens) which was particular about 100% of Tsushima products.
Way-maru fisheries >>Producer introduction page

ARA of Tsushima illusion
 Pole-and-line fishing fishing of ARA is carried out in Tsushima from autumn to winter from old days. However, fish catches decrease year by year and follow and are said to be fish of illusion. We repeat studies to be always stable, and to supply and we give produced kind fish mackerel sardine produced in fixed shore net with chin basket and hang the number of years and bring up slowly and carefully. We have feelings toward 100% of Tsushima products.
Way-maru fisheries >>Producer introduction page

Tilefish (a rouge king)
 Most ship tilefish produced in upper Tsushima to Kyoto market and are popular with best fleshy substance, freshness in Japan in Kyoto. In late years it is place working on resources recovery in our fishermen's cooperative association because resources are decreasing.
Kamitsushimamachi fishermen's cooperative association >>Producer introduction page

Beltfish (silver large)
As for the hairtail produced in sea area in northern Tsushima, paste of fat in particular is the well best to sashimi, ceramic ware, vegetables and meat boiled hard with soy sauce.
Kamitsushimamachi fishermen's cooperative association >>Producer introduction page

Gap between red Japanese bluefish (skeleton)
2009 Nagasaki fisheries processing promotion festival "Secretary of Fisheries Agency Prize" receiving a prize
 It is success in leaving the freshness and red amorous glances because the high freshness processes fantastic high quality fish red Japanese bluefish. In addition, we built up difference that taste was beautiful by processing red Japanese bluefish of Tsushima using natural salt made by burning seaweed of Tsushima.
True heart fisheries >>Producer introduction page

Dish simmered in sea eel (100 g) from Tsushima
2009 Nagasaki fisheries processing promotion festival
"Prefecture trust fishing consecutive chairperson Prize" receiving a prize
"Consumers examination special prize" receiving a prize

 Tsushima is the whole country, but it is production center of eminent sea eel, and fat gets in particular on sea eel of the Tsushima west offing, and good things of the freshness are landed a lot. We stewed soy sauce of Tsushima with original liquid preparation to base in katsu sea eels which we closed and did carefully.
Toyotamamachi promotion public corporation >>Producer introduction page

Tsushima azalea truth taste single night airing
 "Tsushima azalea horse mackerel" is horse mackerel produced only in Tsushima Channel 201 sea region, and the body closes although being small and is the first class good of taste that fat got on. We processed seasonal horse mackerel as freshness maintenance in IQF (one rapid freeze).
Uehara >>Producer introduction page

Tsushima horse mackerel cut opened and dried
 Gap between horse mackerel of Numazu is said Japan's most. Medium-sized firewood network of Tsushima fishes a part of the horse mackerel. We processed raw materials that Tsushima 201 sea region that opening wound up, and fishermen's boss of net caught of horse mackerel to cook of anti-bank was number one in Japan.
Anti-bank >>Producer introduction page

Sea eel difference (300 g) from Tsushima
Tsushima is the whole country, but it is production center of eminent sea eel, and fat gets in particular on sea eel of the Tsushima west offing, and good things of the freshness are landed a lot. We opened and processed sea eel which we closed katsu and did and froze rapidly. As materials of various dishes, it is available.
Toyotamamachi promotion public corporation >>Producer introduction page

Anti-bank gold sea eel (dish simmered in sea eel)
 It is sea eel which we rode of fat produced near border with Korea of the Tsushima-shi west offing. High quality prawns octopus cuttlefishs are assumed bait, and paste of fat is different from other sea eel, and taste particularly has a firm body as depth of the water 150m - 200m, water temperature approximately 6 degrees Celsius, double circle and can enjoy unique resistance to the teeth.
Tsushima kamaboko shop >>Producer introduction page

One tide straight uni
 Tsushima nouni which ate seaweed with full of nourishment of foreshore that we had finished finishing, and grew up magnificently. Rich sweetness and fluent taste, elasticity of small grain! We are praised highly saying "this is genuine".
Uehara >>Producer introduction page

Tsushima grain uni gold obi purple uni
 We use grain unio 100% of high quality "purple uni" to get on the coast of Tsushima. Please enjoy luxurious taste selected carefully.
Uehara >>Producer introduction page

Tsushima grain uni gold obi gazeuni
Scientific name "Hemi centrotus pul cherrimus." Seasonal high quality unio of Tsushima selects carefully. With luxurious delicacy along with "purple uni", we use "grain uni" by 100%.
Uehara >>Producer introduction page

Dish simmered in sea eel foods boiled down in soy from Tsushima
 Tsushima is the whole country, but it is production center of eminent sea eel, and fat gets in particular on sea eel of the Tsushima west offing, and good things of the freshness are landed a lot. katsu was sea eel and original liquid preparation using soy sauce of Tsushima which we closed and did and stewed carefully.
Toyotamamachi promotion public corporation >>Producer introduction page

Entering this structure fish guts pickled in salt citron
 Using high quality sagittated calamary of the Tsushima sea near the shore, we added good citron of fragrance to this discerning structure fish guts pickled in salt which let you mature by ice temperature refrigeration more than three months. Hot citron and affinity of fish guts pickled in salt are outstanding.
Uehara >>Producer introduction page

There is no this structure fish guts pickled in salt citron
 Using high quality sagittated calamary of the citronless Tsushima sea near the shore, it is discerning book structure fish guts pickled in salt which let you mature by ice temperature refrigeration more than three months.
Uehara >>Producer introduction page

Sea eel cutlet
 We use sea eel that grease of the Tsushima west offing appeared and are juicy during sakutto and become already unforgettable if we eat once. (raw materials use anti-bank gold sea eel of registered trademark)
Tsushima kamaboko shop >>Producer introduction page

Net taste cutlet
Winning the 1998 prefectural governor prize.
It becomes the first Nagasaki bagged seafood.

 Of fresh taste that grew up into Tsushima Current was produced, and just made length "cutlet" with handicraft. It has been registered a trademark.
Tsushima kamaboko shop >>Producer introduction page

Pan which has tuna
 In Tsushima, culture of these tunas is carried out flourishingly now. At the time of shipment, there was that the fresh internal organs entered hand only in Tsushima for the moment, and it was said that fishermen were places delicious most from old days and ate well. Therefore we got hint and built up organ meat hot pot of tuna.
Sea breeze Corporation >>Producer introduction page

Bud brown alga made specially in Tsushima
 We boiled Tsushima brown alga which suffered hardship in Tsushima Current, and grew with pot and finished with drying in the sun. Return, boiled and seasoned fish or vegetable or salad are eatable with water deliciously.
Uehara >>Producer introduction page

Blue made specially in Tsushima
 "Blue" to be produced in Tsushima Beach neighborhood is called "emerald of the sea" in seaweed which green bright beauty and fragrance of beach are rich in. You can enter just before you take off return, miso soup, fire including soup with water, and please have.
Uehara >>Producer introduction page

Long brown alga made specially in Tsushima
 We boiled Tsushima brown alga which suffered hardship in Tsushima Current, and grew with pot and finished with drying in the sun. Return, boiled and seasoned fish or vegetable or salad are eatable with water deliciously.
Uehara >>Producer introduction page

Glue plant made specially in Tsushima
 We picked up glue plant which grew in the Tsushima sea near the shore by hand carefully and dried in the sun. In late years it is seaweed much-talked-about as ingredients including water-soluble dietary fiber funoran. We wash in water and do not move salad, sashimi and do and are eatable deliciously.
Uehara >>Producer introduction page

This cultured tuna "Hana of fatty tuna" from Tsushima
 We have a firm body moderately after culture management and the shipment system of severe standard were approved without catching one fry of this tuna which grew in Tsushima Current carefully, and permitting pursuit of culture environment compromise and ship Tsushima product culture book tuna that picked up fat on the body as brand of "sinter of fatty tuna".
Mitsushimachi fishermen's cooperative association >>Producer introduction page

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