Sea Bream Japanese Feast: Tai Sashimi, Tai Meshi, Tai Nitsuke 鯛
Sea bream, or ‘tai’ in Japanese is one of the best loved fish and an important symbol in Japanese culture. It is in season in the spring and is called the ‘King of Fish’ in Japan. A whole tai is quite expensive and is enough for an…
Archive for the ‘rice dishes (ご飯類)’ Category
Sea Bream Japanese Feast: Tai Sashimi, Tai Meshi, Tai Nitsuke
Nukazuke Report: Uri Nukazuke Onigiri
Nukazuke Report: Uri Nukazuke Onigiri
Itadakimono: Early spring is the time to enjoy uri, a cucumber-like gourd that is in season here for just a few weeks. The only way I know to eat this vegetable is as tsukemono. In March and April, I often go to Nishiri to buy their uri that is simply and lightly pickled…
Tsukemono: Aka Kabura Nukazuke from Nishiki Market
Nukazuke: Japanese Rice Bran Fermented Pickles 京漬物 錦・高倉屋
Meet nukazuke, a traditional Japanese tsukemono that is fermented in rice bran with a bit of salt. Nukazuke is full of vitamins and can be extremely pungent. Most any kind of vegetable can be used, even meat can be pickled by this method! It is easy to make at home…
Itadakimono: Kumiage Yuba and Yuba Donburi
Kumiage Yuba and Yuba Donburi 汲み上げ湯葉 湯葉どんぶり
We were given a gift of kumiage yuba from a yuba company up in Otsu recently and made donburi with it on Peko’s famous rice. Simply flavored with soy sauce and wasabi, this is veg, healthy, and not just tasty, but creamy tasty! Have you heard of yuba?
Whole Ayu Sugatani on Jukkokumai Rice
Midnight Snack: Whole Ayu Sweetfish Sugatani Served on Jukkokumai Rice
The other day I was up in Shiga Prefecture, just over the East Mountains from Kyoto, on the shores of Lake Biwa and I was given a package of whole sugatani ayu, a trout-like sweetfish from Lake Biwa as a gift.
