山口県·特産品
Shimonoseki Bottled Sea Urchin
This is a rich delicacy unique to Shimonoseki, packed tightly into small jars. The method of preserving salted sea urchin in alcohol is said to have originated in the Meiji era on Mukaishima Island off the coast of Shimonoseki. It is said to have begun from the wisdom of ancestors who sought to balance preservation with rich flavor during an era when refrigeration technology was scarce. The established production method, refined through continuous research, is still carefully passed down today; its creamy texture and deep umami make it truly worthy of being called a 'jewel of the sea.' Simply placing a spoonful on warm rice turns it into a feast. It is also exquisite when tossed with pasta and pairs wonderfully with sake. This item has long been loved as a classic souvenir from Shimonoseki.
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