Buri-zanmai: Buri Kama Shioyaki (Salt Grilled Fatty Yellowtail Collar)

Buri-zanmai Series: Buri Kama Shioyaki (Salt-grilled Fatty Yellowtail Collar) Buri Kama Shioyaki (Salt-grilled Fatty Yellowtail Collar) Buri-zanmai Series (Part 1): Winter is the time for buri, or yellowtail. The meat is laden with oil and rich flavor. Here we make Buri Kama Shioyaki. Buri Kama Shioyaki:
Kama is the ‘collar’ of a fish, the area between the gill cover and the pectoral fin. This area and…
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homecooking: Tako Meshi (Octopus Rice)

homecooking: Tako Meshi (Octopus Rice) タコ飯 Tako Meshi (Octopus Rice) Tako-meshi is a quick and tasty rice dish that combines octopus and rice with the flavors of ginger and shiso. If you have always wanted to try an octopus dish, but couldn’t quite muster the courage for raw, fermented, etc this might be just the dish to try!…
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homecooking: Chicken Tsukune Nikomi Udon, Hobo Nizakana and Nanohana

homecooking: Chicken Tsukune Nikomi Udon, Hobo Nizakana and Nanohana (鶏つくね煮込みほうとううどん、ほうぼう煮魚、花菜) homecooking: Chicken Tsukune Udon, Hobo Nizakana and Nanohana Chicken Tsukune Nikomi Udon: Udon, Japanese-style chicken meatballs and vegetables simmered in chicken stock-miso soup Hobo Nizakana: Red Gurnard Simmered in Sweet Shoyu-sake Broth Nanohana: Lightly Steamed Rape Blossoms with Sesame Sauce This is a wonderful, late winter dinner that starts with a rich, bone warming hearty soup.…
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