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Japanese Appetizer (O-toushi/お通し): Marinated Vegetables and Mussles

O-toushi/お通しis actually a bit difficult to translate.
In a Japanese (in Japan) izakaya it is an appetizer that is served with the first drink and that you pay for in general in lieu of a cover charge.
I have nothing against such a notion as it gives you a good idea of the chef’s skills!

Last night Dragon treated me to a double marinade!

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vegetables marinade consisting of vegetables cut in sticks of the same size:
Ha shooga/fresh leaf ginger, myoga/Myoga ginger, cucumber marinated in olive oil, rice vinegar and what else served with homemade miso umeboshi and sprinkled with black sesame seeds!

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as for the mussles she had some boiled and frozen in the refrigerator.
After thawing them she stir-fried them in olive oil, vinegar and chilies and served them sprinlkled with some finely chopped scallions!

Great with sake!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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2 thoughts on “Japanese Appetizer (O-toushi/お通し): Marinated Vegetables and Mussles”

  1. Let’s make a deal: I send you some excellent chocolate and you send me a couple of myogas…. these jewels I have fallen in love with ;-) If I could buy it here, I would have myoga at least several times a week. I think it’s one of the most amazing vegetable discoveries of my adult life.
    Can I make miso umeboshi just by mixing umeboshi with miso? 1:1? It sounds very interesting.

    Like

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