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Japanese Persimmon Shibugaki

October 31, 2008 19 Comments
Japanese Persimmon Shibugaki (渋柿) Japanese Persimmon Shibugaki (渋柿)
Autumn is persimmon time in Japan. The shibugaki is an astringent persimmon that can be enjoyed only when it is very ripe, or has been blet. I like to spoon the soft, dripping flesh out like ice cream from a paper cup.…
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homecooking: Nizakana Flounder Simmered with Shishito

October 20, 2008 6 Comments
Nizakana: Flounder Simmered with Shishito (カレイの煮付け) Nizakana: Flounder Simmered with Shishito (カレイの煮付け)
Nizakana can be made with any kind of fish and is well suited for smaller fish that can be simmered whole. Flounder with eggs, komochi, is a favorite in Japan. The mild-mannered Japanese shishito peppers adds color, nutrition and a contrast of flavors.…
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