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

By: PekoPeko

PekoPeko — Wed, 16 Apr 2008 04:41:09 +0000

Wow GIGI, you sound like a super satisfied customer!

By: GIGI

GIGI — Wed, 16 Apr 2008 03:41:31 +0000

I just ate 3 of those tonight for dinner - man were they delicious and I am super stuffed!!! I loved EVERY SECOND of eating them, if I could I would order another one!!!

By: PekoPeko

PekoPeko — Fri, 04 Apr 2008 09:59:55 +0000

Hey everybody, bought some buri collar today. Will be enjoying soon!

By: PekoPeko

PekoPeko — Fri, 04 Apr 2008 09:59:02 +0000

Hi Peter. Thanks! I subscribed to your RSS feed.

By: Peter

Peter — Tue, 01 Apr 2008 12:40:47 +0000

More wonderful seafood, Peko! I’m adding your blog to my google reader.

Origato.

By: PekoPeko

PekoPeko — Mon, 17 Mar 2008 02:34:25 +0000

Hi Nate, Yes, this one (and shioyaki-zakana in general) goes extraordinarily well biru!

By: Nate

Nate — Fri, 14 Mar 2008 19:06:02 +0000

Great to pick at while drinking biru!

By: PekoPeko

PekoPeko — Wed, 27 Feb 2008 16:42:15 +0000

Hi Momo,
Spicy soup, plus chrysanthemum? That sounds pretty interesting. In Korean food is chrysanthemum used? In Japan the leaves are used for a variety of dishes in the winter, including nabe.
I think that sea bass is suzuki in Japanese. I have only had it a few times, I think just shioyaki. I will ask Paku what she thinks.
Thanks for the foodie ideas!
Peko

By: Momo

Momo — Wed, 27 Feb 2008 03:33:28 +0000

Looks SOOO yummy! sigh* i haven’t been able to eat toro for soo long!
I’ve actually had fish collar when I went to a Korean Restaurant and they used it in a spicy soup called Mae-won Tahng. Its really good and has lots of strong veggies and greens like watercress and chrysanthemum. The fish that is usually put in there and is my favorite in this dish is seabass. Definitely give it a try if you don’t mind stewed fish. .. the meat just falls off the bone