Published: 2022-09-23 08:00

小僧寿し「秋の穴子まつり」を5日間限定で実施

  持ち帰り寿司店「小僧寿し」は、「秋の穴子まつり」を9月23日~25日と10月1日~2日の期間限定実施する。

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「1本穴子入 秋の握り」は、穴子をメインに、「さんま蒲焼」「炙りさんま」「炙り金華」など、季節のネタが堪能できる握りで、価格は1069円。

穴子と牛肉のわっぱ弁当」は、2盛り込んだ「たれ舎利」「海苔香味舎利」の2仕立てで、「炙り穴子」と「牛肉の甘辛」が同時に味わえる。価格は853円。

特製穴子」は、玉子焼ききゅうり椎茸などを「海苔香味舎利」で巻い巻寿司に、香ばしく炙った1本穴子のせ商品で、価格は745円。ハーフサイズは378円。

# 言葉 意味
7 あなご (穴子) : garden eel; conger eel (esp. the common Japanese conger, Conger myriaster)
4 あぶる (炙る) : 1. to warm (e.g. one's hands over a fire); to dry 2. to toast; to grill; to broil; to roast; to scorch
3 かかく (価格) : price; value; cost
3 しゃり (舎利) : 1. bones left after cremation (esp. those of a Buddha or Boddhisatva) 2. grain of rice; cooked rice
2 にぎり (握り) : 1. grasping; gripping; grasp; grip; clutch 2. handful; fistful
2 もり (盛り) : 1. serving (of food); helping 2. chilled soba served on a dish (often on a wicker basket or in a shallow steaming basket) with dipping sauce
2 さんま (秋刀魚) : Pacific saury (Cololabis saira); mackerel pike
2 のり (海苔) : nori; laver; edible seaweed, usu. Porphyra yezoensis or P. tenera, usu. dried and pressed into sheets
2 こうみ (香味) : smell and taste; flavour; flavor
1 もちかえる (持ち帰る) : to bring back; to carry home; to take out (e.g. food)
1 こぞう (小僧) : 1. youngster; boy; kid; brat 2. young Buddhist monk; young bonze
1 まつり (祭り) : 1. festival; feast 2. harassment by an Internet pitchfork mob; online shaming; flaming
1 きかんげんてい (期間限定) : 1. limited time 2. limited-time offer
1 じっし (実施) : enforcement; implementation; putting into practice; carrying out; operation; working (e.g. working parameters); enactment
1 きじ (記事) : article; news story; report; account
1 かんする (関する) : to concern; to be related
1 がぞう (画像) : image; picture; portrait
1 かばやき (かば焼き) : loach or eel dipped and broiled in soy-based sauce
1 しめる (〆る) : 1. to total; to sum 2. to kill (fish, poultry, etc.)
1 かねはな (金華) : Kanehana (place)
1 さば (鯖) : 1. mackerel (esp. the chub mackerel, Scomber japonicus) 2. server (in an online game)
1 たんのう (堪能) : 1. proficient; skillful 2. enjoying; satisfaction; satiation; having one's fill (of)
1 わらべ (童) : child
1 べんとう (弁当) : bento; Japanese box lunch
1 たん (反) : 1. variable measure of fabric (28.8 cm in width); for kimonos: at least 10 m in length; for haori: at least 7.27 m in length; for other clothes: at least 6.06 m in length 2. 300 tsubo (991.74 meters square, 0.24506 acres)
1 もりこむ (盛り込む) : 1. to incorporate; to include 2. to fill (a vessel) with
1 たれ (垂れ) : 1. sauce (esp. soy or mirin-based dipping sauce) 2. hanging; something hanging (flap, lappet, etc.)
1 そう (層) : 1. layer; stratum; seam; bed 2. class; stratum; bracket; group
1 したて (仕立て) : tailoring; dressmaking; sewing; making; preparation
1 あまから (甘辛) : sweetness and saltiness; salted and sweetened taste
1 に (煮) : 1. simmered with; cooked with 2. boiling; boiled dish
1 どうじ (同時) : simultaneous; concurrent; same time; synchronous; together
1 とくせい (特製) : special make; deluxe
1 まき (巻) : 1. roll (e.g. of cloth) 2. winding (e.g. watch)
1 たまごやき (卵焼き) : 1. rolled egg; rolled omelette (omelet) 2. fried egg
1 きゅうり (胡瓜) : cucumber (Cucumis sativus)
1 しいたけ (椎茸) : shiitake mushroom (Lentinula edodes)
1 まく (巻く) : 1. to wind; to coil; to roll; to wear (e.g. turban, scarf) 2. to envelope; to shroud
1 まきずし (巻き寿司) : makizushi; sushi made rolled in nori seaweed with a core of filling
1 のせる (乗せる) : 1. to place on (something) 2. to give (someone) a ride; to give a lift; to pick up; to help on board
1 しょうひん (商品) : commodity; article of commerce; goods; stock; merchandise