The “Kinmedai Oshizushi Takumi no Sanbyo” (Three Kinds of Goldeneye Oshizushi) was purchased at Izukyu Shimoda, a railroad station located at the southernmost tip of the Izu Peninsula, about 2.5 hours by Saphir Odoriko from Tokyo Station. In the luxurious-looking package with gold letters on a black background, two pieces each of “Kinmedai Oshizushi,” “Seared Kinmedai Oshizushi,” and “Kinmedai Obori-Wasabi Leaf Roll” are included.
Until now, I had an image of kinmedai as a luxury fish to be served boiled or as sashimi when I had time to enjoy a leisurely meal during my visits to Higashi-Izu. That is why it was so refreshing to find kinmedai, which can be easily purchased and quickly eaten at a station store.
There are two types of oshizushi: vinegared and seared. The vinegared sushi allows you to enjoy the true flavor of the fatty sea bream straight from the fish. On the other hand, the seared sushi, which is made by searing to condense the original flavor, gives off a savory aroma the moment you put it in your mouth. Although there are differences in texture and taste, both are made with the full flavor of the sea bream, and it is hard to say which is better. By the way, the sushi rice is quite hearty for its size.
The wasabi leaf roll is made with wasabi, which is a specialty of Izu as well as sea bream. It is a slightly sweet bonito of sea bream wrapped in wasabi leaves. The combination of the sweetness of the bonito and the wasabi leaves was a delicious sushi.
Incidentally, Izu Kyuko sells “Kinmede Kippu” tickets that include a Kinmedei dish and a free ticket between Izu Kogen and Izukyu Shimoda, and operates a “Kinmedei Train”, which shows how much Kinmedei is loved in the area. Although compact in size, this boxed ekiben was a great value for money, allowing you to casually enjoy Izu’s beloved specialty while filling your stomach with the volume of oshizushi that only oshizushi can provide.
© Source travel watch