Tachibuomaki

About Tachibuomaki

Tatsufish is a saltwater fish of the sea bass family, whose length is large and exceeds 2 m. It is a delicious fish with little fish smell and fat, so even children who are not good at fish can eat deliciously. It is said that a long-established fish shop in Uwajima City, founded 150 years ago, invented a “Tachibuomaki” in 1987, and is wrapped in bamboo skewers. It has been introduced in many media and is now one of the specialties of tourists visiting Uwajima.
In addition, it is not only delicious, but also nutritious and full of tacklefish. A component called oleic acid, which is often found in Tatsuo, plays a role in preventing oxidation in the body, and DHA contained in fat can help reduce neutral fat and bad cholesterol. Other rich vitamins A, D, and E are hard to drain even when cooked, so they can be eaten deliciously without missing nutrients even when baked.

Roll the bamboo bamboo in a spiral and bake it on charcoal while applying the soup several times. The taste of this tsukesu is unique to each store and is handed down as the secret sauce of each store. The way to eat is to remove the kackfish from bamboo and eat it. (You can cut it into 2 mm wide as you like and put grated daikon radish on top.) In addition, 'Tachibana no yawatamaki,' which was wrapped in burdock, was also eaten in this land.

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