Comments on: aozakana: Seasonal Autumn Fish Dinner

By: PekoPeko

PekoPeko — Sun, 09 Dec 2007 05:58:40 +0000

Hey there Katey B,
Yes, nice kitchen indeed!
Not a restaurant actually, just come native foodies getting together to cook!

By: Katey B

Katey B — Sat, 08 Dec 2007 09:55:41 +0000

Nice kitchen, What restaurant does it belong to?

By: Kyoto Foodie: Where and what to eat in Kyoto » Blog Archive » Saba Yuzu Kosho Nabe (Mackerel Yuzu Pepper Hotpot)

Thu, 29 Nov 2007 14:27:03 +0000

[...] is the season of both aozakana (blue fish) and nabe (Japanese style hotpot). Saba (mackerel) is a very unusual nabe, and this [...]

By: PekoPeko

PekoPeko — Sun, 11 Nov 2007 13:42:14 +0000

Hey there Mango Malted Milk Shake (that’s a long handle you’ve got there),

The bones are quite soft to begin with and once they are deepfried they are very easily chewed, like a cracker or something like that. They have a great flavor, you wouldn’t want to make a meal out of them or anything, but a couple them go great with a beer!

Regular potato would not work well for this dish, I think. The satoimo is a kind of taro, I think I have seen them in Asian grocery stores back stateside. If you cannot find something like that, a yam is pretty sticky and ought to hold together when simmered in dashi/shoyu.

I suppose that you could try a croquette-like thing. I think the point is to be veggie/potato-ie and a bit sticky, again, in order to hold together when simmering and then deepfrying.

By: Mango Malted Milk Shake

Mango Malted Milk Shake — Sun, 11 Nov 2007 03:35:56 +0000

Are the deep-fried bones sardine bones really good? I can’t imagine eating fish bones and liking the taste and texture.

The ankake soup looks absolutely gorgeous. Would regular potatoes work too?