Vegan Sashimi at Yasaitei (again!/10-02-15)

How many times have I written about Yasaitei? LOl
And I don’t think I will ever tire of it! Well, if it can help my vegan and vegetarian friends, so much the better. As an omnivore I feel the urge to lend a hand and help them enjoy life in this great country.
I’m actually preparing an article on vegan life in Japan for later in the day to as much information as possible into one posting.

Before I describe the vegan sashimi plate, let me introduce what came with my glass of shochu (vegan alcoholic drink, by the way): mozuku.
Mozuku/モズク is Nemacystus decipiens in Latin.
It is a seaweed that is collected in many areas of Japan and the two main varieties are Okinawa Mozuku/オキナワモズク Cladosiphon okamuranus (Latin) and Ishi Mozuku/Rock Mozukuイシモズク Sphaerotrichia divaricata (Latin). They are usually served in amazu/甘酢/sweet vinegar. At Yasaitei, they come topped with a few sesame seeds and kawaire daikon sprouts/かわいれ大根.
It almost tastes like a dessert.
I shall also write a long article on seaweed, the vegetable of the oceans later in the day!

Alright, now for the description of the plate:
Ameera (sweet) tomatoes from Western Shizuoka, fat celery stem bottoms, firm and so sweet, my favourite green, ice plant, also crunchy, soft and sweet, myoga ginger hid behind, and Spring cabbage. The latter also has a nice bite, is very soft, almost sweet in taste.

Shiso/perilla leaf on a bed of sliced Winter onion is hidden behind the cabbage. Red radish, crucnhy and very soft, and those Japanese cucumbers, gorged with water under a crunchy skin.

For a “side view” to help you understand the presentation.
Simple and so extravagant at the same time!

Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business hours: 17:30~22:00
Closed on Sundays
Reservations highly recommended
Seating: 6 at counter + 20 at tables
Set Courses: 3,000, 4,000, 5,000 yen
HOMEPAGE (Japanese)

Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless Mama, Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon, Russell 3, Octopuspie, Bread + Butter, Pegasus Legend, Think Twice, The French Market Maven

Please check the new postings at:
sake, shochu and sushi


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