和歌山県·ご当地グルメ
Tatchohoneku Don
Generous portions of golden-brown tempura are placed atop steaming hot rice. Inside the crispy batter, the savory flavor of fluffy fish paste and a subtle aroma spread through your mouth. What is being fried is 'honeku.' This is Arida's pride—a type of fried surimi made by grinding hairtail along with its bones. Because the bones are used, the flavor is deep, and the deliciousness of the fish intensifies with every bite. Mishima Fishing Port in Arida boasts the highest hairtail landings in Japan. Locally, hairtail is referred to as 'tatcho.' Each restaurant uses its own unique preparation, such as binding it with egg or topping it with a thick savory sauce. Since its creation in 2009, this piping hot local specialty has been beloved by the people of Arida.
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