広島県·ご当地グルメ
Unicresson
On the iron griddle, melted sea urchin and watercress intertwine beautifully. The savory aroma of butter and soy sauce, combined with the sweetness of the uni and the slight bitterness of the watercress, makes it an irresistible companion to alcohol. It is said that this dish was created by the teppanyaki restaurant 'Hiroshima Marukajiri Nakachan' in Naka-ku, Hiroshima. The first owner is said to have devised it inspired by Western cuisine, and the restaurant's name comes from the predecessor's nickname, 'Nakachan.' By simply combining sea urchin and watercress with soy sauce and butter, and serving it alongside toasted baguette—this unexpected combination gained fame and became a beloved specialty of Hiroshima izakayas. Take a bite placed atop freshly toasted baguette. The bitterness of the watercress sharply complements and balances the richness of the sea urchin.
Record it after reading
