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Food

青森の夏の味覚 ホヤ Aomori Summer Taste, Hoya (English name: ascidian, Sea Pineapple, seasquirt)

By K.Yamauchi

見た目から、海のパイナップルと言われる「ホヤ」。
From the appearance, “Hoya” is said to be the sea pineapple.
青森のホヤは、旬の夏、丸々と太る。産地は、青森市や八戸市、佐井村。
Aomori Hoya grows round well in summer. Production areas are Aomori City, Hachinohe City, Sai Village.
赤く突起のある、一見、不気味と思われるこのホヤは、本当に食べられるの?と思う方も多いと思う。
Hoya, that seems to be eerie at first glance with red protuberance, is this really edible? I think that there are many people who think so.

ホヤの味は、見た目とは裏腹な、なんとも繊細な味。甘さの中にあるほろ苦い味わいがあり、芳醇な磯の香りを堪能できる。

Contrary to the appearance, the taste of Hoya is delicate flavor. There is a bittersweet taste in the sweetness and you can enjoy the fragrance of rich ocean.

弾力性のある外側の皮を切って、中に入っている水を出して、身を取り出せば、鮮やかなオレンジ系の黄色の身が出てくる。
Cut the elastic outer skin, take out the water inside and a bright orange-colored yellow body comes out.


青森では、これを昆布出汁と少々の塩、この時期に出回る山菜「ミズ」と一緒に味わう。暑い夏、旬のホヤをつつきながら、よく冷えた日本酒を傾ける。これが夏の定番。何より新鮮なホヤが手に入る青森ならではである。

In Aomori, we taste this together with kelp soup and a little salt, along with the wild vegetable “Mizu” that will be on time. In a hot summer, tilt the well-chilled sake while pounding the season’s Hoya. This is a staple of summer. It is a unique way for Aomori, where you can get the freshest Hoya.

 

 

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