東京都·郷土料理
Sea Turtle Cuisine
With a single sip of the stew, you can taste how the miso and salt have deeply permeated the light-flavored meat. Sea turtle cuisine is a unique local dish that has been passed down on Hachijojima in the Izu Islands and in Ogasawara. Green sea turtles are primarily used for food. The shoulder meat is served as sashimi, while other parts and organs are used in stews. It is said that the custom of eating sea turtles began during an era of food scarcity, and by around 1876, when Ogasawara was recognized as Japanese territory, green sea turtle fishing was already being encouraged. Today, to protect resources, Ogasawara imposes an annual catch limit, striving to balance conservation with culinary culture. The flavor is milder and less pungent than it looks. It is a dish you can only encounter here, nurtured by the island's way of life.
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