Saba Yuzu Kosho Nabe (Mackerel Yuzu Pepper Hotpot) 鯖柚子胡椒鍋
Winter is the season of both aozakana (literally, blue fish) and nabe (Japanese ‘hotpot’). Saba (mackerel) is a very unusual addition to nabe, and this includes black pepper! This is…
Archive for November, 2007
Saba Yuzu Kosho Nabe (Mackerel Yuzu Pepper Hotpot)
home cooking: Shake Gohan (Salmon Rice)
home cooking: Shake Gohan (Salmon Rice) 鮭ご飯
This is a dish that is truly delicious beyond mere words.
If there is no shake gohan in heaven, do you really want to go?
Nishiki Market – Kyoto-no-Daidokoro (Kyoto’s Kitchen)
Nishiki Market – Kyoto-no-Daidokoro (Kyoto’s Kitchen) 錦市場商店街
At Nishiki Market there are many old ‘shinese‘ shops selling everything from Japanese pickles (tsukemono) to the finest Japanese cutlery, as well as a number newer and novel shops, such as tofu doughnuts. Shinise come in the form of an old shop renovated and transformed…
home cooking: hirezake (hot sake with Tiger Fugu fin)
hirezake (hot sake with Tiger Fugu fin) 虎ふぐのひれ酒
Hirezake is a somewhat rare drink in Japan. It is often enjoyed by older men at exclusive sushi and fish cuisine restaurants, especially in the autumn and winter.
The dried fin of the fugu (pufferfish, blowfish) is steeped in hot sake…
home cooking: Sanma-no-shioyaki (Salt-grilled Pacific Saury)
Sanma-no-shioyaki (Salt-grilled Pacific Saury) 秋刀魚の塩焼き
Quick and simple, a 10 minute wonder, fresh sanma is delectable.
One of the best preparations of fish in Japanese cuisine is ‘shio yaki.’ shio means salt and yaki means grilled. Fish in Japan is something that is often eaten raw, so you can be sure that…
