Archive for the ‘fish (魚料理)’ Category

home cooking: hirezake (hot sake with Tiger Fugu fin)

home cooking: hirezake (hot sake with Tiger Fugu fin)
hirezake (hot sake with Tiger Fugu fin) 虎ふぐのひれ酒 hirezake (hot sake with Tiger Fugu fin) - preview 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 for about ten minutes and served. A hot cup of this…

home cooking: Sanma-no-shioyaki (Salt-grilled Pacific Saury)

home cooking: Sanma-no-shioyaki (Salt-grilled Pacific Saury)
Sanma-no-shioyaki (Salt-grilled Pacific Saury) 秋刀魚の塩焼き Sanma-no-shioyaki (Salt-grilled Pacific sanma) - teaser 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 generally all fish in Japan is…

aozakana: Seasonal Autumn Fish Dinner

aozakana: Seasonal Autumn Fish Dinner
aozakana(青魚): Seasonal Autumn Fish Dinner aozakana: Seasonal Autumn Fish Dinner -- teaser aozakana (青魚) literally, ‘blue fish’ are in season from mid-autumn throughout the winter. These are such species as mackerel (青魚, saba), pacific saury (秋刀魚, sanma), sardine (鰯, iwashi), and jack mackerel (鯵, aji). Their blue colored backs give these well loved fish their Japanese name. In Japan, the cold months are…

Hanaore — sabazushi (lightly pickled mackerel sushi)

Hanaore Sabazushi (花折鯖寿し) Hanaore is another very ‘Kyoto’ culinary experience. This famous shop offers only a single, well loved dish — sabazushi. Just three slices of sabazushi and a small bowl of soup will set you back 1,800 yen! Hanaore and sabazushi is a must try!! Hanaore 花折 Sabazushi 鯖寿し - preview The only dish served, sabazushi and the noren (shop curtain) Hanaore is another…
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