Occasional Diary

Gyokuro and Saba Sushi

Since ancient times, salted mackerel brought to Kyoto from Wakasa on the Sea of Japan via the Saba Kaido (mackerel road) has been made into Saba Sushi at festivals and other “hare-no-hi” occasions in Kyoto households.
We are pleased to have organized a lunch party featuring a course of saba-zushi, which is still one of the most popular Kyoto dishes, paired with Uji tea from the KyotoChaen.
The creative sabazushi by “Sabazushi Ichito,” a former manager of a popular select store, may change your impression of sabazushi.
The tea in the photo is Gyokuro.

Sushi au Gyokuro et au maquereau

Depuis les temps anciens, le maquereau salé apporté à Kyoto depuis Wakasa, sur la mer du Japon, via le Saba Kaido (route du maquereau), est préparé sous forme de sabazushi dans les foyers de Kyoto à l’occasion des fêtes et d’autres occasions “hare-no-hi”.
Le sushi au maquereau, qui reste l’un des plats les plus populaires de Kyoto, a été associé au thé Uji du KyotoChaen, et un déjeuner adapté au cours a été organisé.
Les sabazushi créatifs de l’ancien gérant d’un magasin sélect populaire, Sabazushi Ichito, pourraient changer votre impression des sabazushi.
Le thé sur la photo est le Gyokuro.

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