新潟と言えば、日本酒
新潟と言えば、魚
新潟紹介！
Niigata is know both for its tasty rice and for the tasty fish taken year round from the Japan Sea. Squeeze the two together, and you have extra tasty sushi. The fatty kanburi (winter yellowtail) and melt-in-your-mouth nanban ebi (sweet shrimp), taken from the waters around Sado Island in winter, are especially well-known Niigata delicacies. The abundant local white-fleshed fish varieties are another great treat. Sushi shops are always ready to serve the best of the season, including standouts like blackthroat seaperch, yanagi-garei, and flounder. Many sushi establishments in the city—27 at last count—offer a special 10-piece kiwami (“the best”) platter (with bowl dish) that includes the chef’s selection of local seasonal offerings together with uni (sea urchin roe), toro (medium-fat tuna), and ikura (salmon roe).
酒 さけ SAKE
Niigata’s famed sake acquires its distinctive qualities thanks to four factors: the area’s excellent water, its excellent rice, the expertise of master brewers, and a conducive climate. As winter snows melt, they generate cool underground flows that enhance the flavor of rice and provide high-quality drinking water. Slow low-temperature fermentation during winter months produces the crisp, dry texture and flavor that local sake is famous for. The city itself is home to 15 breweries. Why not visit some of the pubs in the area and compare the different sake varieties?
Fish 魚 さかな
ぎょぎょ～～～～～
Niigata is recognized as an important source of tasty fish. The melting snow that runs down the rivers in springtime is rich in nutrients, and encourages the growth of high-quality plankton the area’s two great rivers—the Shinano and the Agano. As these nutrients flow into the sea, they are consumed by local fish—and in particular, by small fish and white-fleshed fish. The many varieties of white-fleshed fish are highly prized for their excellent taste.
ハイおしまい！
さあ、今夜も、美味しいもの食べましょう！
何食べに行く？
新潟と言えば、魚
新潟紹介！
Niigata is know both for its tasty rice and for the tasty fish taken year round from the Japan Sea. Squeeze the two together, and you have extra tasty sushi. The fatty kanburi (winter yellowtail) and melt-in-your-mouth nanban ebi (sweet shrimp), taken from the waters around Sado Island in winter, are especially well-known Niigata delicacies. The abundant local white-fleshed fish varieties are another great treat. Sushi shops are always ready to serve the best of the season, including standouts like blackthroat seaperch, yanagi-garei, and flounder. Many sushi establishments in the city—27 at last count—offer a special 10-piece kiwami (“the best”) platter (with bowl dish) that includes the chef’s selection of local seasonal offerings together with uni (sea urchin roe), toro (medium-fat tuna), and ikura (salmon roe).
酒 さけ SAKE
Niigata’s famed sake acquires its distinctive qualities thanks to four factors: the area’s excellent water, its excellent rice, the expertise of master brewers, and a conducive climate. As winter snows melt, they generate cool underground flows that enhance the flavor of rice and provide high-quality drinking water. Slow low-temperature fermentation during winter months produces the crisp, dry texture and flavor that local sake is famous for. The city itself is home to 15 breweries. Why not visit some of the pubs in the area and compare the different sake varieties?
Fish 魚 さかな
ぎょぎょ～～～～～
Niigata is recognized as an important source of tasty fish. The melting snow that runs down the rivers in springtime is rich in nutrients, and encourages the growth of high-quality plankton the area’s two great rivers—the Shinano and the Agano. As these nutrients flow into the sea, they are consumed by local fish—and in particular, by small fish and white-fleshed fish. The many varieties of white-fleshed fish are highly prized for their excellent taste.
ハイおしまい！
さあ、今夜も、美味しいもの食べましょう！
何食べに行く？