Hanamizake: Sake and Sakura Blossoms

April 8, 2008 17 Comments

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

April 4, 2008 15 Comments

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 here and tomorrow ought to be…

Buri-zanmai: Buri Daikon (Fatty Yellowtail Head Simmered with Daikon Radish)

April 2, 2008 9 Comments

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 dish in Japan. It combines chopped yellowtail (buri) heads with daikon…

Buri-zanmai: Buri Sashimi and Shiso Donburi

March 27, 2008 4 Comments

Buri-zanmai: Buri Sashimi and Shiso Donburi (ぶり刺身丼)

Buri-zanmai Series (Part 3): Winter is the time for buri, or yellowtail. The meat is laden with oil and rich flavor. Here we make a quick and simple rice dish, Buri Sashimi and Shiso Donburi. Buri Sashimi and Shiso Donburi:
Donburi is a popular ‘rice bowl’ dish in Japan. Here we make…

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

February 24, 2008 9 Comments

Buri-zanmai Series: 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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