塩ワカメ
塩ワカメは、和具集落の海岸線沿いで、2月から5月にかけて作られる島の珍味です。丹精込めて養殖したワカメを収穫し、大きな釜で茹で、塩で味付けします。この時期、答志島ではこの人気食材を約200トン生産し、あたり一面に海藻が煮える匂いが広がります。答志島の穏やかな近海で養殖されたワカメは、他の地域で育つ天然のワカメより柔らかいと考えられています。
Title Shio-wakame
- Aichi
- Mie
- Topic(s)：
- Cuisine/Food Culture National Parks/Quasi-National Parks
- Medium/Media of Use：
- Pamphlet
- Text Length：
- ≤250 Words
- FY Prepared：
- 2019
- Associated Tourism Board：
- Ise-Shima National Park
- Associated Address：
- Toshicho, Toba-shi , Mie
English
Shio-wakame
Shio-wakame is an island delicacy traditionally prepared along the coastline of Wagu village from February through May. Carefully cultivated wakame seaweed is collected and cooked in large cauldrons, and then seasoned with sea salt. During this time, the island produces some 200 tons of this popular ingredient, and the aroma of simmering seaweed fills the air. Wakame cultivated in these calm waters is thought to be more tender than the plants that grow naturally in other areas.
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