Buri kama Shioyaki (ぶりかま塩焼き)
I killed my first buri-kama of the year tonight. It was a lunker! I grilled it shioyaki style and squeezed on lots of sudachi.
Archive for the ‘home cooking/recipes’ Category
Buri kama Shioyaki (Salt Grilled Yellowtail Collar)
homecooking: Nebaneba Hiyashi Udon with Natto, Nagaimo and Okra and Grilled Sawara Fish
homecooking: Nebaneba Hiyashi Udon with Black ‘Kuromame’ Natto, Nagaimo and Okra and Grilled Sawara and Mizunasu Tsukemono
In Kyoto summer is here! It’s time for cold noodles and vegetables.
Natto: Have you heard about natto? Natto is fermented soybeans which due its pungent smell has many detractors. Many people dislike, some even hate natto. But here at KyotoFoodie,…
Hanamizake: Sake and Sakura Blossoms
Hanami Sake: Sake and Sakura Blossoms (花見酒)
Sake flavored with cherry blossoms is a wonderful spring treat in Japan. The sakura bloom only last a few days, so this fleeting pleasure of life must be sought out and enjoyed!
Sakura Hiyashi Udon Tsukemen
Sakura Hiyashi Udon Tsukemen (さくら冷やしうどんつけめん)
The sakura zensen, or ‘Cherry Blossom Front’ is moving up Japan from south to north and is now passing through the center of the country where Kyoto is located. The delicate sakura blossoms don’t last long though, just a few days. It has already begun ‘raining’ cherry petals…
Buri-zanmai: Buri Daikon (Fatty Yellowtail Head Simmered with Daikon Radish)
Buri-zanmai Series: Buri Daikon (Fatty Yellowtail Head Simmered with Daikon Radish) ぶり大根
Buri-zanmai Series (Part 2): Winter is the time for buri, or yellowtail. The meat is laden with oil and rich flavor. Here we make a classic, Buri Daikon.
Buri-daikon is a much loved winter…
