For Vegan and Vegetarians! “Forgotten” Vegetables 16: Chataigne de Terre-Great Pignut

CHATAIGNE-DE-TERRE
(Courtesy: Jean-Luc de Belgique)

SYNOPSIS:
Organic agriculture and biodiversity have in recent years brought about a rediscovery of many “forgotten” vegetables that people especially in Europe and France conscientiously tried to forget as they reminded them of the privations suffered during WWII. The same people had then to make do with untraditional vegetables because potatoes, carrots and so on were confiscated by occupying forces or their own armies.
With sustainibility and bioagriculture made more important by the deficiencies of modern mass agriculture, those “forgotten” vegetables have suddenly come to the fore for the pleasure of all, and that of course of vegetarians and vegans!

This particular series of postings will introduce these vegetables one by one. I hope they will become useful for a long time to come to all my vegan and vegetarian friends!
1) Scorsonere/Oyster Plant
2)Potimarron
3) Vitelotte
4) Rutabaga
5) Cardon
6) Panais/Parsnips
7) Patisson
8) Topinambour
9) Crosne
10) Cerfeuil Tubereux
11) Poiree
12) Oca
13) Ulluque/Ulluco
14) Tigernuts
15) Capucine tubereuse-Maschua

The Chataigne de Terre (Earth Chestnut in French) or Bunium bulbocastanum in latin is a truly rare vegetable, even in Europe where gardeners, more than farmers, grow it in France and Belgium notably.

Its other names include: terre noix, marron de terre, gland de terre, moinson (French), Erdkastanie (German) ; bulbo castaño (Spanish) ; bulbocastano comune (Portuguese) great pignut (English) and aardkastanje (Dutch).

CHATAIGNE-DE-TERRE.1jpg

It is an ombrelliferea and is also cultivated as a decoration garden plant.

The plant, wit comparatively few leaves can reach a height of 30~70 cm (1~2 feet).
It blossoms in Autumn with beautiful white flowers.
After seeds have been formed, the arial part of the plant will dry out.
It is then than one can find many tuber-like (they are not true tubers) nodules coming out of the roots when the whole plant is pulled out the earth.

These can be eaten raw after being washed in clear cold running water.
They have a distinctive chestnut taste and are greatly appreciated as a snack (for aperitif!)

They also become an ingredient for the German Liqueur called Kummel!

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Japanese Fruits 1: Nashi/Asian Pear

nashi1

Pyrus pyrifolia is a pear tree species native to China, Japan, and Korea. The tree’s edible fruit is known by many names, including: Asian pear, nashi or nashi pear, African pear, Japanese pear, Korean pear, Taiwan pear, sand pear, apple pear, bapple, papple, bae, li (Japanese: ナシ;Chinese: 梨; Korean: 배). In South Asia, the fruit is known as nashipati or nashpati.

nashi2

Pyrus pyrifolia is cultivated throughout East Asia, as well as in Australia, India , New Zealand, and other countries. It was recently grown successfully in France and is also sold under the name pf Nashi.

nashi3

Nashi pears are widely grown for their sweet fruit, a popular food in East Asia. They are sweet on the tree and are eaten crisp.

nashi4

Healthy salad!

Nashi pears generally are not baked in pies or made into jams because they have a high water content and a crisp, grainy texture, very different from the buttery European varieties. Also, Nashi pears are not as intensely sweet, having a more refreshing, light taste.

They are grown in various areas in Japan under different cultivar and brand names.

nashi5

Great salads!

I have the luck to be offered every summer a full box of them coming from Yaizu City where their brand name is “Shinsui”/新水. They are the perfect fruit for a hot summer and have far more value than a whole bottle of soda!

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For Vegan and Vegetarians! “Forgotten” Vegetables 15: Capucine tubereuse-Maschua

capucine-tubereuse2

SYNOPSIS:
Organic agriculture and biodiversity have in recent years brought about a rediscovery of many “forgotten” vegetables that people especially in Europe and France conscientiously tried to forget as they reminded them of the privations suffered during WWII. The same people had then to make do with untraditional vegetables because potatoes, carrots and so on were confiscated by occupying forces or their own armies.
With sustainibility and bioagriculture made more important by the deficiencies of modern mass agriculture, those “forgotten” vegetables have suddenly come to the fore for the pleasure of all, and that of course of vegetarians and vegans!

This particular series of postings will introduce these vegetables one by one. I hope they will become useful for a long time to come to all my vegan and vegetarian friends!
1) Scorsonere/Oyster Plant
2)Potimarron
3) Vitelotte
4) Rutabaga
5) Cardon
6) Panais/Parsnips
7) Patisson
8) Topinambour
9) Crosne
10) Cerfeuil Tubereux
11) Poiree
12) Oca
13) Ulluque/Ulluco
14) Tigernuts

The Capucine tubereuse (French), Maschua (Inca) or Tropaeolum tuberosum (Latin) is a very old tuber originally grown on the high plateaux of Peru and around Titicaca Lake.

2m high, it is mainly used for its flowers as a decorative plant.
It blooms from July to Autumn. The seeds are formed at the same time.

capucine-tubereuse

It was already grown and eaten by the pre-Incas 5.500 years BC.
It gives out fairly good yields.

Maschua has recently become popular in France and Belgium for its tubers.
They can be eaten like potatoes.
Its peppery taste (it contains mustard oils) is not always appreciated.
This peppery taste disappears upon freezing or long boiling.
The taste is best when the tubers are harvested after the first frosts.
In Bolivia and Peru the tubers are also eaten with molasses and frozen as a dessert.

The young leaves can be eaten as a green vegetable, either raw or cooked.
The flowers can be eaten raw and have a sweet taste ending up on a peppery note.

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Today’s Lunch Box/Bento (’09/67)

BENTO-09-10-13a

After a long week-end (yesterday was a national holiday) spent cricket-umpiring and visiting all kinds of museums in Mishima City (where I found an organic restaurant), it was back to usual today.

BENTO-09-10-13b

A Japanese home-style bento with a few twists!

BENTO-09-10-13c

The rice itself is a Missus’ specialty. She had simmered finely cut mushrooms with thinly cut aburaage (fried tofu pouches) the night before. She heated them again in their soup before adding and mixing them (with some of the soup) with the freshly steamed rice.

BENTO-09-10-13d

The garnish came into two disntinct parts:

BENTO-09-10-13e

Pork belly sliced from a large block and fried with yuzu koshio. She fried okra, scallions and red soft piments in the juices.

BENTO-09-10-13f

Tamagoyaki/Japanese omelette, plum tomatoes and mitsuba/trefoil and sesame seeds salad.

BENTO-09-10-13g

For dessert Asian pear/Nashi and Square persimmons/Jirou Kaki (originally raised in Shizuoka Prefecture!)

Plentiful, tasty and healthy! I must say the Missus was in a fairly good mood today!LOL

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For Vegan and Vegetarians! “Forgotten” Vegetables 14: Tigernuts, Amande de Terre

AMANDE-DE-TERRE-1a

SYNOPSIS:
Organic agriculture and biodiversity have in recent years brought about a rediscovery of many “forgotten” vegetables that people especially in Europe and France conscientiously tried to forget as they reminded them of the privations suffered during WWII. The same people had then to make do with untraditional vegetables because potatoes, carrots and so on were confiscated by occupying forces or their own armies.
With sustainibility and bioagriculture made more important by the deficiencies of modern mass agriculture, those “forgotten” vegetables have suddenly come to the fore for the pleasure of all, and that of course of vegetarians and vegans!

This particular series of postings will introduce these vegetables one by one. I hope they will become useful for a long time to come to all my vegan and vegetarian friends!
1) Scorsonere/Oyster Plant
2)Potimarron
3) Vitelotte
4) Rutabaga
5) Cardon
6) Panais/Parsnips
7) Patisson
8) Topinambour
9) Crosne
10) Cerfeuil Tubereux
11) Poiree
12) Oca
13) Ulluque/Ulluco

Tigernuts or chufa flatsedge in English, amande de terre (earth almond!), choufa, noix tigrée, souchet comestible in French, Chufa in Sapnish, Zigolo dolce in Italian or Yellow Nutsedge in the US, Cyperus esculentus does have many names!

AMNDE-DE-TERRE-1

Very popular in Spain, the plant is a cousin of the papyrus.
It produces small 2~3 cm tubers/rhyhomes in Autumn.
Once dried thay can be safely kept for years.

AMANDE-DE-TERRE

In Spain they are fermented into a celebrated drink with an almond taste called Hodchata!

Many people eat them raw as snacks or griilled or in salads with a drink, too!

Before re-planting them April~May, let them in lukewarm water for 48 hours. They need quite some watering, especially during dry seasons.

Harvest are conducted from end of Otober to the beginning of November by pulling out the whole plant.ue vous conserverez au frais.

Le saviez-vous ?
Le souchet sert à préparer une boisson Espagnole appelée “horchata de chufa”. Chufa est son nom en Espagne.

It is also used in place of almonds in cakes.

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Today’s Lunch Box/Bento (’09/66):The Day After Bento

BENTO-09-10-10a

Today’s bento was definitely “The Day After Bento”!
Invited as I was lats night by a student of mine, I only managed cycling back home at 2 a.m. to wake up at 7 a.m. and go to work an hour later with a “slight” hangover….

BENTO-09-10-10b

A Working Man’s Lunch!

BENTO-09-10-10c

The double decker sandwiches were actually pretty big:
The first tier was mainly egg sandwich, a Missus’ favourite.
The second tier was a bit more sophisticated with home-made chicken ham, British chutney, French pickles and mustard.

BENTO-09-10-10d

Big salad, too, most it made with local ingredients: shreddedcabbage, leaf vegetables, plum tomatoes, green asparaguses and black olives.

Grapes for dessert. All in all, it proved lighter than it looked!

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Shizuoka Local Fish: Houbo/Blue Fin Robin

houbou.jpg

Many a time, my good friend Patrick Harrington has rightly pointed out on the importance to eat “local” as much as possible. Consequently, I have endeavoured whenever possible to introduce any vegetables, dairy products, meat and fish grown, made, raised or caught in Shizuoka Prefecture (and its waters)
As for today I would like to introduce again a fairly cheap and tasty fish: houbou. Its English name is quite poetic: blue fin robin (“Chelidonichthys spinosus” for the purists). The reason is its very wide round green-blue side fins.
Some call it grotesque, others beautiful.

Most of them are found in Niigata Prefecture from Autumn to Winter (30~50 cm), but they are caught in early Spring in Suruga Bay (the Shizuoka variety is smaller, up to 20 cm). But now and thenwe find them at dfferent times of the year.

It can be prepared in many ways:

-Sashimi and sushi if just caught.

-In “nabe/鍋” (soup pot) or as “nimono/煮物” (simmered) in Japanese-style cuisine.

-Steamed and served with a sweet and sour sauce in Chinese-style food.

My preferred way is Mediterranean style (one fish per person):
Cut the side fins and scrape the scales off. discard the insides and clean under clear cold running water. Make a couple of shallow incisions over each flank.
Fill the stomach with a mixture of finely chopped vegetables and herbs (leave your imagination go free!).
Put it on a large sheet of olive oil coated cooking foil paper, sprinkle it with a little salt and pepper. Place vegetables cut in long strings on both sides (plenty is fine), and one or two thin lemon slices on top. Coat it with some (not too much) extra virgin oil. As a last touch, I add some white wine and a little anise spirit (Pernod, Ricard or Absinthe).
Loosely wrap the fish with foil paper, close both ends by twisting them around.
Place the fish in its foil paper directly on the metal plate inside the oven preheated at 180 degrees Celsius and cook for about 15 minutes (longer for large fish).
If you do not have an oven, steam it the Chinese way!

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Wine Tasting in Shizuoka 2: Saint-Veran-La Bernardiere

ST-V1

As I mentioned in my previous tatsing I’m not ready yet to completely forget my roots. When there is good wine around, I see no reason to ignore it.
I thought it might be a good idea to taste the wines (within reasonability) available in this part of Japan!

This tasting also occurred at Lavigne in Shizuoka City!

ST-V2

Saint-Veran is still a very new and still raltively unknown AOC from the very southern tip of the Maconnais area in Bourgogne. Longer summers than in vaunted northern Bourgogne give it a different character.

Domaine Combier
Saint-veran AOC (Maconnais, Bourgogne, France)
La Bernardiere in Prisse Village
2005, 100% Chardonnay, 14 degrees proof (high)
Retailed in Japan at 3,000 yen

Colour: Beautiful, clear, limpid gold. Darker than usual Chardonnay.

Aroma: Fruity, flowers. Pleasantly strong. Nutty, honey. Complex.

Taste: dry attack. Longish but light tail.
Nuts, macadamia, butter,memories of smoked cheese.
Turns slightly sweeter with food.
Pleasant finish expanding at the back of the mouth.
Changes little with food.
Pleasant overall impression.
Can be enjoyed on its own as well as with almost any food.
Well-rounded and lively.

LAVIGNE
420-0852, Shizuoka City, Aoi-Ku, Kutsunoya Cho, 17-2, 1F (2 minutes walk from JR Station)
Tel/fax: 054-205-4181
Opening hours: 11:00~22:00
HOMEPAGE (Japanese)

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Sushi & Sashimi: The Basics 5 – Sashimi Presentations

SUSHIK-09-08-31-5
Aji Tataki/Horse mackerel Tartare served at Sushi Ko, Shizuoka City

SYNOPSIS:
I already have wrtitten a lot in bits and pieces on Sushi and Sashimi, including in my other blog, Shizuoka Sushi, but I felt it was time to post an article that could be used as general reference by my blogging friends.
The Basic 1: Definitions
The Basics 2: Questions & Answers
The Basics 3: Ingredients
The Basics 4/1: Sushi Presentations
The Basics 4/2: Sushi Presenations-Rolls
The Basics 4/3: Sushi Presentations-Donburi

Sashimi, as almost everyone knows means thin slices, whether it be fish, meat or vegetables. When raw fish, seafood or meat is not sashimi but served raw, it is usually called tsumami/side, snack.
Fish and other seafood van be presented solely as sashimi or as a combination of sashimi and tsumami.

The possibilities are infinite as there are many ways a chef can cut and present his food.

Below I propse a “small” selection of waht can be found in Japan.
here is a little challenge for you:
Can you recognize all ingredients?

011
Usu tsukuri style/Thin cut style

SASHIMI-PRESENTATIONS-1
Japanese Cuisine Sashimi O-Tsukuri/Plate

SASHIMI-PRESENTATIONS-2
Another Japanese Cuisine Sashimi O-Tsukuri/Plate

SASHIMI-PRESENTATIONS-3
Japanese Cuisine Sashimi O-Tsukuri/Plate in Kado/Square style

SASHIMI-PRESENTATIONS-4
I suppose you recognize this single sashimi served in Somen/thin noodles style!

SASHIMI-PRESENTATIONS-5
Another way to serve the whole fish

SASHIMI-PRESENTATIONS-6
A simple individual plate of sashimi

SASHIMI-PRESENTATIONS-7
A more sophisiticated individual plate of sashimi and tsumami

SASHIMI-PRESENTATIONS-8
An individual Plate of sashimi served with the seasoning

SASHIMI-PRESENTATIONS-9
Elegant and simple individual plate of sashimi!

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Today’s Lunch Box/Bento (’09/65): Typhoon No 18 Bento

BENTO-09-10-07a

A big typhoon being upon us, Number 18, I had no recourse but to give up on going back home for lunch and “ordered” the Missu to concoct me a quick and healthy bento.

BENTO-09-10-07b

It was very healthy indeed!
She boiled udon and cooled them under cold running clear water.
She topped it with home-made chicken ham, boiled eggs, cress, finely cut cucumber, sliced radish, pieces of shiso/perilla leaves and cut plum tomatoes.

BENTO-09-10-07c

Side view of the bento!

BENTO-09-10-07d

Soup/dressing I added to the lot later at the office!

BENTO-09-10-07e

Asian pears/Nashi and plums are still in season!

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Wine Tasting in Shizuoka 1: Domaine Dupont-Fahn

OC-1

For all my love of Japanese sake, I’m not ready yet to completely forget my roots. When there is good wine around, I see no reason to ignore it.
I thought it might be a good idea to taste the wines (within reasonability) available in this part of Japan!

A great place to that is Lavigne in Shizuoka City, an off-the-track establishment which combines a shop and standing bar offerring exclusively French wines they have discovered and imported themselves. As I visit the place at least once a week for a quick glass, I fially took my pen and notes yesterday!

OC-3

Michel Dupont-Fahn is not an obscure wine maker in France and has incrasingly been praised for his somewhat extravagant single cepage Vins de Pays.
The wine I tasted last night reads as follows:
Vin Du Pays d’Oc
Domaine Dupont-Fahn, 2008, red
Cabernet-Sauvignon, 100%
Alcohol: 14 degrees proof
Vandange et trie manuellement/hand-picked and chosen

OC-2

Colour: very deep, rich red
Aroma: Clean, powerful. Dry cassis/red fruit
Taste: Dry, strongish attack.
Good body
Dry red fruit
Shortish tail
Sharpish and short tannic note
Strong dry finish

Solid in spite of its youth. Surprisingly well-balanced. Soft on the palate with food.
A wine for all seasons.
Needs a little aging.
Retailed at 2,780 yen, 30 US$ (quite steep for a Vin de Pays!)

LAVIGNE
420-0852, Shizuoka City, Aoi-Ku, Kutsunoya Cho, 17-2, 1F (2 minutes walk from JR Station)
Tel/fax: 054-205-4181
Opening hours: 11:00~22:00
HOMEPAGE (Japanese)

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Tokyo Through The Drinking Glass

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French Cuisine: Young Cod and Lentils

CABILLAUD-LENTILS

Young cod or “Cabillaud” in French is one of those white-fleshed fish which are so easy to prepare and do not require complicated recipes!

Here is a recipe which will make you sound like an accomplished chef:
Paves de Cabillaud aux Lentilles/Young Cod Steaks and Lentils!

INGREDIENTS: for 6 persons

-6 large pieces of cod fillets, 150 g each
-Puy green lentils: 500 g
-Bacon or Pancetta: 6 very thin slices
-Carrot: 1
-Onion: 1
-Olive oil (EVO): 4 tablespoons
-Xeres vinegar: 1 tablespoon
-Bouquet garni (if unavailable, make your own with fresh of dried rosemary, thyme, sage, etc)
-Salt: to taste
-Black pepper, freshly groungd: to taste

RECIPE:

-Peel the carrot and onion. Slice the onion very thin and cut the carrot into small dices. Drop the sliced onion and carrot dices and lentils into a large pan and cover (a little higher than the whole level) with cold water (containing as little calcium as possible=soft water). Add the bouquet garni. Bring to boil. Set the heat as to simmer the vegetables for 45 minutes.

-10 minutes before the vegetables are cooked fry the bacon slices on a large non-stick frypan until golden. Take excess fat off by laying them on a kitchen paper sheet.
In the same frypan heat a tablespoon of olive oil. Lay the cod on the rypan and fry on high fire for 2 minutes on each side. Turn the heat low. Sprinkle the fish with salt and pepper and let cook for 5 more minutes on a low fire.

-Drain the lentils. Pour them on a serving dish.
Prepare a vinaigrette with salt, pepper, Xeres vinegar and the remaining olive oil. Pour it onto the lentils. Mix. Place the the bacon slices and cod onto the lentils and serve at once.

-If you serve them individually, keep six plates warm. Place each cod fillet on a bed of lentils and a slice of bacon. Sprinkle the fish with a little freshly chopped Italian parsley and just a little olive oil. Place a sprig of Italian parsley on the whole for the fnal touch.

Serve a good Beaujolais with it (not Beaujolais Nouveau, for people’s sake! LOL)

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Japanese Cheese: Kyodo Gakui Shintoku Nojyo

CHEESE-JAPAN-2

This is the second set of cheese made by Kyodo Gakui Tokunojyou in Hokkaido Island I found In Lavigne, Shizuoka City.

hok-cheese-2

I have already introduced other cheeses from the same company (see above picturse).
They iincluded Sasa no Yuki, a Camembert style wrapped in a small bamboo leaf, Koban, Sakura and Raclette

CHEESE-JAPAN-1

These two cheeses seem to complete the whole series from that particular company.

CHEESE-JAPAN-3

This one is simply called “Camembert-type”, and it is very near the French product, the more for it that it ismade with raw cow’s milk.
Actually it is the Sasa no Yuki minus the bamboo leaf!
Well-matured and soft, it can be matured a longer time.

CHEESE-JAPAN-4

The last one, a hard type cheese also made with raw cow’s milk is called “Lera He Mental”, obviously inspired by Emmental and Comte cheeses. Surprisingly strong in characteristic, it makes for a great snack with wine and bread. Can definitely be used in somewhat extravagant cooking!

Another discovery!

Kyodo Gakui Shintoku Nojyo
081-0038 Hokkaido, Kamikawa Gun, Shintoku Machi, Jishintoku, 9-1
(081-0038 北海道上川郡新得町字新得9-1)
Tel.: (81)(0)156-69-5600

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Today’s Lunch Box/Bento (’09/64)

BENTO-09-10-06a

Onecould call today’s bento “Another Typhoon Bento”, as after almost 12 weeks of drought the rain is back with a vengeance! The notion of typhoon notwithstanding, the weather pattern are absolutely identical to that of the rainy season/tsuyu in June/July!

BENTO-09-10-06b

The beno the Missus prepared his morning was a very classi one, reminiscent of what children and students can expect from their mothers.

BENTO-09-10-06d

After she had steamed the rice, she mixed still hot with rice vinegar and other ingredients including white sesame seeds to make it sushi rice.
She fried minced chicken with finely cut mushrooms in a comparitively sweet sauce before covering half the rice with it.
She covere the other other with Japanese-style scrambled eggs and separated both with some freshly cut mitubs/trefoil making for an appetizing and colourful dish.

BENTO-09-10-06c

The salad consisted of shredded vegetables, smoked salmon, plum tomatoes, French pickles and black olives. I seasoned the lot with dressing kept in my fridge at work.

For dessert grape jelly.
Very healthy indeed!

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Sushi & Sashimi: The Basics 4/3-Sushi Presentations-Donburi

donburi-09-02-13
Donburi made by the Missus:
-She marinated thin slices of raw tuna in ponzu, sake and what else. The leftover marinade was poured over the rice to season it before she placed the pieces of tuna on top.
-Smoked salmon with capers.
-A spoon of “tobikko/flying fish roe”
-a generous portion of locally-made (up the Abe River in Shizuoka City) “Wasabi zuke/chopped wasabi stems and flowers fermented in “sake kasu/sake white lees” (all from Shizuoka Prefecture!)

SYNOPSIS:
I already have wrtitten a lot in bits and pieces on Sushi and Sashimi, including in my other blog, Shizuoka Sushi, but I felt it was time to post an article that could be used as general reference by my blogging friends.
The Basic 1: Definitions
The Basics 2: Questions & Answers
The Basics 3: Ingredients
The Basics 4/1: Sushi Presentations
The Basics 4/2: Sushi Presenations-Rolls

There is another form of sushi, partly similar to Chirashizushi called Donburi Sushi.
It is popular not only at sushi restaurants, especially in Hokkaido Island, but also in Japanese homes all over Japan!
The moment you know how to prepare sushi rice, it is great fun!
You can make donburi vegan, vegetarian, seafood or even meat.
It is entirely up to your imagination!

Here is another example by the Missus:

DONBURI-HOME
Plain steamed rice topped with slices of “akami”/ lean tuna part, avocado salad with mayonnaise and wasabi pickles (the latter provided a nice balance with a spicy touch), boiled sirasu/whitebait sprinkled with “hijiki” seaweed and “tobikko”/flying fish roe.
The tobikko added a nice colour finish touh. It is quite cheap down here in Shizuoka City.
I poured a little Shizuoka-made wasabi dressing on top. This dressing is a lot milder than pure grated wasabi with a little sweetness which combines well with the fish!

I go very often to Hokkaido and have collected quite a few samples of Donburi:

The following three were taken near Abashiri a short distance from Shiretoko, one of the Japanese World Nature Heritage in the far North:

DONBURI-HOKKAIDO-1
“Oyako” Donburi/”Mother and Child”. In this case it means Salmon and Salmon Roe!

DONBURI-HOKKAIDO-2
“Uni” Donburi, Sea Urchin Donburi. Absolutely extravagant!

DONBURI-HOKKAIDO-3
Uni to Ikura Donburi, even more extravagant!

The next four were savoure in Sapporo City, the capital of Hokkaido:

DONBURI-SAPPORO-1
From bottom, clockwise:
“Uni” (Sea Urchin), “Kani Tsume” (Crab legs), “Maguro” (Tuna), “Nanban Ebi” ( large prawn variety)

DONBURI-SAPPORO-2
From bottom, clockwise:
“Hotate” (Scallops), “Uni” (Sea urchin), “Ika” (Squid), “Kani Tsume” (Crab legs)

DONBURI-SAPPORO-3
From top middle clockwise:
“Ikura” (salmon roe), “Kazu no ko” (herring roe), “Kampachi” (Amberjack), “Tako” (octopus), “Sake” (raw salmon), “Hotate” (scallops), in the centre, “Uni” (sea urchin)

DONBURI-SAPPORO-4
From bottom, clockwise:
“Hotate” (Scallops), “Ikura” (Salmon roe), “Kazu no Ko” (Herring roe), “Kampachi” (Amberjack), “Uni” ( Sea Urchin), “Kani Tsume” (Crab leg), “Ebi” (Boiled prawn)

Next article will be about Sashimi Presentations!

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