EnglishShak tempura
The taste is intense and has a unique flavor
Shak tempura introduction
The summer taste of Kumamoto, shaku (majaku), is officially called 'anajako,' and lives in deep burrows in tidal flats such as the Yatsushiro and Arao regions. Although the figure and shape are similar to Shaco, it is a friend of shrimp and is a completely different event from Shaco.
Shak fishing is a unique way to capture shaks one by one by one by one by one by one by placing a brush in the burrow that emerged after the tide has been broken and react to foreign enemies. Since its freshness falls quickly and can not live long on land, it is not circulated outside Kumamoto Prefecture, and shaku eaten in tempura, boiled with salt, boiled, or 'shaku miso' has been popular since ancient times as a local feast. To make tempura, wash the mud well, put on a batter, and then fry it as it is and eat whole. It eats both body, shell and internal organs, so the taste is thick, has a unique flavor, and matches the knob of shochu. By the way, shaku miso is taken with raw shak gills and feet, finely chopped in a bowl, and put miso or salt into it. This is of course popular as a snack as well as an accompanying rice.
Shaks live in Taiwan and the Korean peninsula, and are also cooked. Although it is not very common in Japan, there are many local dishes made with anajaco in Okayama Prefecture.
From around May, it is lined up in stores such as fresh fish shops. It is a delicacy that can only be tasted locally while the summer is seasonal and fresh, but it can be eaten at an affordable price.
Enjoy the deep-fried dish with tematsuyu or salt as you like. There are also ways to enjoy changing the flavor by sprinkling salt with shiso, green laver, sansho, curry powder, etc.
Shak fishing is a unique way to capture shaks one by one by one by one by one by one by placing a brush in the burrow that emerged after the tide has been broken and react to foreign enemies. Since its freshness falls quickly and can not live long on land, it is not circulated outside Kumamoto Prefecture, and shaku eaten in tempura, boiled with salt, boiled, or 'shaku miso' has been popular since ancient times as a local feast. To make tempura, wash the mud well, put on a batter, and then fry it as it is and eat whole. It eats both body, shell and internal organs, so the taste is thick, has a unique flavor, and matches the knob of shochu. By the way, shaku miso is taken with raw shak gills and feet, finely chopped in a bowl, and put miso or salt into it. This is of course popular as a snack as well as an accompanying rice.
Shaks live in Taiwan and the Korean peninsula, and are also cooked. Although it is not very common in Japan, there are many local dishes made with anajaco in Okayama Prefecture.
From around May, it is lined up in stores such as fresh fish shops. It is a delicacy that can only be tasted locally while the summer is seasonal and fresh, but it can be eaten at an affordable price.
Enjoy the deep-fried dish with tematsuyu or salt as you like. There are also ways to enjoy changing the flavor by sprinkling salt with shiso, green laver, sansho, curry powder, etc.
