How to eat Kaisendon (Seafood Rice Bowl) | Dip fresh neta (seafood) in soy sauce!
Kaisendon is very popular among foreign travelers and consists of tuna, salmon, salmon roe, sea urchin, and other neta (seafood) served on warm rice. We asked a restaurant specializing in Kaisendon how to bring more flavor to this dish!
【Advised by】Tsukiji Itadori Unitora Nakadori Location（築地虎杖 うに虎 中通り店）
Table of Contents
Dip the neta (seafood) in soy sauce.
Do not suddenly pour soy sauce directly on top to start out. After selecting the neta (seafood) you want to eat, pick it up from the top of the bowl and dip it in soy sauce. Then put the soy sauce flavored neta back in its original position and enjoy it with rice. This will help you avoid pouring too much soy sauce.
Add wasabi to the neta
In the same way, we recommend putting the wasabi directly on the neta before dipping it in soy sauce. This allows you to taste the flavor of the wasabi more directly.
When you eat it, imagine making a small piece of sushi with chopsticks!
Enjoy with nori (seaweed).
When seaweed is provided, you can enjoy the dish in a different way by wrapping the rice and the neta in the seaweed.
It is also OK to rip up the seaweed and sprinkle it on top as shown here.
Move things around any way you like.
Seasonings change according to the neta. The best seasoning for sea urchin is salt! The salty flavor truly brings out the genuine mildness of the sea urchin.
You can use a small plate to mix the sea urchin and salmon roe. Mix them together and then put them back on top of the rice.
It is not a bad idea to pour a wasabi and soy sauce mixture directly over the rice and enjoy. Just be careful not to pour too much!
Try this way of enjoying the harmony of neta (seafood) and shari (rice) on a deeper level.
* The published information is current as of August 2022. Prices and other details are subject to change.
This is a sea urchin specialty restaurant located in the Tsukiji Outer Market. They have a lineup of carefully selected sea urchin from all over the world, and sometimes they have as many as 15 kinds of fresh sea urchin that they purchase on their own every day. This time, we were served Kaisendon Uni Tora for 4,500 yen.
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