[One-Pot Course] Boiled White Fish with Chili Peppers (Course only)

About Course Menu

This stew features fish fillets deep-fried and simmered in a broth made by adding white fish bones to a rich chicken soup. Aromatics such as garlic and ginger are introduced by frying chili peppers and Sichuan pepper to release their fragrances. Homemade chili oil is heated to a high temperature and drizzled over the top as a finishing touch. The fish used in this dish, such as "aburame (ainame)" and "soi," are delivered twice a week by Mr. Hitoshi Tsuruta, who conducts fishing in Fukaura Town, where the nutrient-rich waters flow from World Heritage Site Shirakami-Sanchi, located on the Sea of Japan side in Aomori Prefecture. The dish also includes celery, cucumber, bean sprouts, and mushrooms such as shimeji and jelly ear. Although the flavor is certainly spicy and numbing, we also offer wines that pair perfectly with this dish.