Winter Crab: Kani Miso, Kani Nabe, Kani Zosui

January 24, 2009 6 Comments

Winter Crab: Kani Miso, Kani Nabe, Kani Zosui かにみそかに鍋かに雑炊

In Japan winter is the season for crab and the best, fresh sake. We were given two beautiful crabs from the Sea of Japan and after doing kani nabe I wanted to cook the kani miso in the shell with sake over an open flame, so I bought some…

Kichisen Kaiseki: Japanese New Year Shogatsu Ryori

January 1, 2009 5 Comments

This entry is part 7 of 8 in the series O-shogatsu Ryori

Kichisen Kaiseki: Japanese New Year O-Shogatsu Kaiseki Ryori 京都吉泉お正月懐石料理

A lobster, mochi, kelp, daidai- orange and persimmon offering to god, crab served amid fresh snow covered bamboo grass, red snapper sashimi served in a basket of green bamboo, pine bough and plum blossom; it’s Oshogatsu Ryori…

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