Kuromon Ichiba Market Review

Eating in Osaka, Hermon Market and Taurus to see the civilization of a city, you can go to two places - "vegetable market and public toilet. Come to Osaka and head straight to the Black Gate Market, Osaka Kitchen. Don't ask how many stars you picked up. It's money-burning tourists who pick up people's teeth and eat Michelin. And I just want the happiness of the local people. Heimen was built in the Meiji era. It has a long history as Jiandi, but it has been spoiled by tour groups. However, Heimen hides behind the tide of Dalton and quietly nourishes the stomach of Osaka people. Six or seven hundred meters long street crosses hawk fresh catches, vegetables and fruits throughout Japan in the current season. From the tigers in Osaka Bay, pine crabs taken by birds to purple sea urchins in Hokkaido, to Aomori sunflower, Ming lotus in Jinggang and honeydew melon, they are all available. Apart from the fishy seawater and slight fishy smell, the whole market is clean and the air is fresh. Black Gate Market and Xinzhaiqiao are almost next door. If a woman is tired of sweeping the street, she can stay in Xinzhaiqiao and go to the Black Gate Market alone to enjoy herself. Go to Heimen and eat puffers. Osaka people are known throughout Japan for their puffer-eating habits. Every year from October to April the following year is the river puffer "ten days", which can eat wild tiger puffer. It's not the season, only farmed goods. I know there's a Michelin Erxing Duoguan River Fish Shop in the nearby harbour area, but I just want to follow the fishy smell of the market to find a sincere shop, and I really found it. After tasting live oysters and sea urchins on the fish stall, we found a small shop Hamada on a narrow street in Heimen. At the entrance of the shop, live fish are sold, and at the back of the shop is the dining room. We ordered the smallest fish, six fish for each - "thorn body, chafing dish, grains, sour orange peel, vinegar stain, fish seed gel, fish soup for mixed cooking, and another fish white son, fish braised by fire, fish skin and naval sushi. It is worth mentioning that in many places, puffer thorns are cut as thin as Okamoto 001, and will be placed in the shape of cranes, and here, like the famous shop Duoguan, is unusually thick and simple in shape. The landlady said that only in this way can we get the elasticity of puffer meat. How to properly open the puncture body of puffer, dip it in grapefruit vinegar and hot radish mud. Roll the shallot like Xiangxi onion in the puncture body, dip it in the spicy radish mud and grapefruit vinegar to eat together. Allium chinense, grapefruit acetic acid, fish elasticity, instantly wake up the taste bud. Personally, I think that the main reason for the sparseness of the puffer is the fresh seasoning, the gelatinous head of the instant fish and the fried puffed puffed puffed puffed puffed puffed puffed puffed puffed puffed puffed puffed puffed puffed puffed puffed puffed puffed puffed puffed And the climax is always on the last issue - "Pressed fish soup mixed cooking, rinsed fish, tofu, noodles and velvet soup, next bowl of white rice, beating raw eggs, cooked like old Changsha's hot rice, with only a little sea salt, fresh. The landlady suggested that I sprinkle seaweed, saying that if it was wild tiger fish, even seaweed would be saved. No other, because it's too fresh. Summary - "In addition to the killing feeling of fearless fish and the wonderful cooking, eating puffer also let me discover the wonderful combination of grapefruit vinegar and hot radish mud.