yTown & Gourmetz@ "TonTonMe" seaweed (Shizuoka pref.)
The official name of "TonTonMe" is "Antokume." This name originates from Emperor Antoku, who drowned himself in the Battle of Dan-no-ura.
In other words, it's an ingredient named after an emperor!
Freshly harvested "TonTonMe" is yellowish-brown, but pouring boiling water over it transforms it into a beautiful green.
The transformation is truly mystical!
Then, the green "TonTonMe" is placed on a cutting board and chopped with a knife, making a "TonTon" sound as it's chopped, which brings out its stickiness and flavor.
That's where the name "TonTonMe" comes from! @(Nihedon @ KesaranPasaran Lab)
One of the best ways to enjoy "TonTonMe" is to put "Ika Somen" (Squid Noodles) on top of rice to make "Ika Donburi" (Squid Noodles Rice Bowl), then add "TonTonMe" mixed with green onions and hBonito Flakesh, and devour it!
Suruga Bay offers breathtaking views of Mount Fuji. "TonTonMe" is caught here! Furthermore, Suruga Bay is also a source of "Sakura shrimp" and "Milk crab," which is featured on this website.
@
TonTonMe inhabits rocky areas far from the coast.
TonTonMe that are torn off by the waves and carried to the shoreline apparently taste worse.
The tastiest ones are those that people dive to and strip off the rocks (which I've named "The Stripped").
However, collecting "The Stripped" requires advanced skills and physical strength, and there are very few people who can do this.
In any field, the "succession problem" is important.
@