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…
Posts Tagged ‘itadakimono’
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…
Karami Daikon Radish and Soba
Grated Karami ‘Hot’ Daikon Radish and Soba 辛味大根
Itadakimono: A few days ago I was given a large bunch of karami daikon by Iron Chef Defeater, Yoshimi Tanigawa, the owner and chef of Kichisen. Karami daikon is generally quite small and is grated and eaten with soba noodles. It is hot and bitter, a little goes a long way.
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.
