[Hundred Years Restaurant] Trout House… The first trout specialty store in Pyeongchang
â Fresh trout raised by spring water flowing from Mount Sambang
205 restaurants from all over the country were selected for the âHundred Years Storeâ connecting generations. Following 58 last year, 147 more were designated this year. These are places that have been silently meeting customers in one place for over 30 years. A place that impresses with âuniformityâ while protecting faith and determination. These efforts have stolen the government's taste. The 205 restaurants selected directly by the government are currently known through the food tech platform âShikigami.â Under the title âHundred Years Gourmet,â AJU Keizai will introduce the Hundred Years Restaurant and the food restaurants filled with memories one by one.
*Image source: hyunjung_n's Instagram
Pyeongchang has an optimal natural environment for trout to grow, such as clean air and clean flowing valley water, making it an area that accounts for 30% of the country's trout production. âTrout Houseâ began promoting the taste of Pyeongchang trout by operating the first trout farming and trout restaurant in the Pyeongchang region in 1965. They offer healthy food with trout raised from spring water flowing from the stems of Mount Sambang and fresh vegetables grown directly in the kitchen garden. On the way to the store, there is a large 3,630-square-meter trout farm and a large garden with green grass, so it's a great place to take a walk before and after a meal.
The menu âTrout Sashimiâ draws attention with its shiny, bright red flesh. First, I recommend dipping a little bit of soy sauce or soy sauce into the trout sashimi to enjoy its natural savory flavor and flavor. Then put trout sashimi, minced garlic, soybean flour, vegetables, soy sauce, and perilla oil in a bowl, and enjoy it in three styles, including sashimi rice by adding rice at the end. In addition, it has captivated the tastes of various generations by offering a variety of trout dishes such as trout dumplings, gondre trout rice bowls, and deep-fried trout. Note that trout sashimi is usually served as live fish sashimi, but if you make a reservation 5 days in advance, you can also find aged sashimi that has gone through the aging process with lemon and herbs.
[Hundred Year Pick] âTroutâ = A fish belonging to the cold-water fish species, which is grown in cold water and boasts a savory flavor and rich meat quality. The orange-colored inner flesh is similar to salmon, but compared to salmon, it is less oily and the flesh is more chewy, so you can enjoy a richer texture. Trout can be enjoyed in a variety of ways, from fresh sashimi to seasoning, grilling, and deep-frying.