Kyodo Ryori In Matsue
Epicureans flock to Matsue for its Kyodo ryori , seven types of dishes using fish and seafood from Shinji-ko, best sampled in winter, when all the fish are available and tasting their freshest. The seven dishes are amasagi , smelt either cooked as tempura or marinated in teriyaki sauce; koi , carp baked in a rich, sweet sauce; moroge-ebi , steamed prawns; shijimi , small shellfish usually served in miso soup; shirauo , whitebait eaten raw as sashimi or cooked as tempura; suzuki , bass wrapped in paper and steam-baked over hot coals; and unagi , grilled freshwater eel. To sample the full seven courses, make an advance reservation with one of the top ryokan, such as Minami-kan (tel 0852/21-5131), and have at least Y10,000 in your wallet.
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