Category Archives: Snacks

Firefly squid, Japanese Gastronomy, Snacks

Japanese Appetizer (O-toushi/お通し): Firefly Squids & Kimchi!

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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!

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Firefly squids are called Hotaru ika/蛍烏賊 in Japanese!
They are minuscule and are called so because they are luminescent and brighten the sea along your boats!
Here in Shizuoka they are sold in supermrakets either fresh and raw or boiled.

Dragon found some boiled at the supermarket yesterday.
Their seafood taste is quite strong as compared to raw ones and seasoning is needed indeed!

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Dragon had also bought them with plenty of relatively mild kimchi!
She added some to the suids (half and half) and green shiso/perilla leaves torn into small pieces.
To eat with chopsticks!
Perfect with beer!

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

Japanese Gastronomy, Recipes, Snacks

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

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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

Japanese Gastronomy, Sakura ebi, Snacks, wasabi

Japanese Appetizer (O-toushi/お通し): Sakura Ebi/Cherry Shrimps & Pickled Wasabi Stems!

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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!

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The sakura ebi/cherry shrimps season in Shizuoka Prefecture has just started, but they are stil few in and between, so when we can find some, we just grab them!

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Wasabi is in season all year, but this is a time of the year when we can easily get their fresh stems here in Shizuoka!
Since the stems, leaves and flowers are even more beneficial to the human body than the roots, it is one more item we grab as soon as we can see it!

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A little light soy sauce is enough to season the sakura ebi. A little grated ginger and finely chopped scallions will complete well enough the seasoning!

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If you can get fresh wasabi stems, just cut them in small pieces and pickle them in rice vinegar!

A simple, but beautiful combination, very healthy and so tasty!

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

Japanese Gastronomy, Shizuoka, Snacks

Japanese Appetizer (O-toushi/お通し): O Hitashi Vegetables and Deep-fried Ton Toro Pork in Marinade

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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!

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Dragon made it a double O-toushi last night!
The first one has been a specialty of here for quite some time: Deep-fried Ton Toro (soft) pork she first prepared as tonkatsu, that is deep-fried in flour, egg and panko. At the same she fried some thinly sliced onion. She transferred the lot into a Tupperware with rice vinegar, two different types of mustard, one being cassis mustard, and pink pepper. She let the whole marinate for about 4 hours inside the refrigerator!
Really yummy!

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The second one was O-Hitashi, that is, lightly cooked and marinatedvegetables served cold.

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She first cooked the vegetables inside the microwave oven to soften them up.
She tehn marinated with mentsuyu and some chili pepper for while in the refrigerator!
Simple but so refreshing!
Of course both appetizers marry perfectly with any drink!

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

Japanese Gastronomy, Shizuoka, Snacks

Japanese Appetizer (O-toushi/お通し): Cold Spanish Omelet & Salad!

Leave a comment

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!

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The great thing about such light food to entice your appetite does not have to be Japanese food!
Actually, the Japanese are constantly introducing new trends, be they Japanese or foreign, into their own gastronomy to the point that names mean very little.
I could actually call o-toushi a kind of tapas!

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Dragon had some small beans and cold boiled vegetable leftovers, so she cooked a Spanish-like omelet of a small fire with difference that she had added shredded cheese to the eggs giving the omelet the identity of a quiche.

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With fine lettuce, shredded carrot, walnuts, olive and a little good quality olive oil, it does make for a real appetizer!
Yummy and healthy!

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

Japanese Gastronomy, Shizuoka City, Snacks

Japanese Appetizer (O-toushi/お通し): Tofu & Cheese, Pork & Leek Roll & Green Peppers

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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!

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Tofu is a very versatile food.
Dragon likes to buy it as Aburage/Deep-fried tofu, cut it cubes and dry fry them (their surface contains enough oil!) with some cheese, finley cut leeks and parsley!
Another version id\s to fry the pieces of wasabi dressing first!

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New leeks are appearing on the market.
Did you know they are effective against common colds!

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Dragon pieces of leek in thin pork belly strips and fried them together with some pieces of green pepper in light bbq sauce!
Perfect with beer, wine or 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, Pierre.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

Food, Japanese Gastronomy, Snacks

Japanese Appetizer (O-toushi/お通し): Stick Senior Broccoli and Red Pepper

Leave a comment

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!

O-toushi does not have to be conceived as a rich dish but is basically a way to entice you into a meal and drink!
Stick Junior Broccoli is becoming a very popular vegetable in Japan as the Japanese love to eat it especially when the flowres are about to open.
It is somewhat confusing as in Japan very often rapeseed, broccolini and Stick Junior Broccoli are often sold under the same name!

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Dragon boiled some Stick Senior Broccoli in salted water, cut it and marinated it in mentsuyu.
Mentsuyu (めんつゆ, also 麺汁) is a condiment made from dashi, soy sauce, mirin and sugar. Mentsuyu is most often eaten as a dipping sauce with sōmen, soba, udon and hiyamugi.
It can be bought ready anywhere although she is very particular about the variety she uses.
Having arranged the Stick Senior Broccoli cuts with the flowers on top she placed two thin slices of red pimento for decoration.
Really simple but appetizing.
The right thing to awaken your buds!

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, Pierre.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

Brussels Sprouts, Japanese Gastronomy, Snacks

Japanese Appetizer (O-toushi/お通し): Brussels Sprouts

1 Comment

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!

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This is the season for Brussels sprouts, an eclectic vegetable which is increasingly becoming popular in Japan for its small shape and ornamental possibilities.
It has also the advantages to be available in the cold season and is a great source of vitamins and fibers.

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Dragon came up with the idea of boiling some Brussels Sprouts in salted water first, then cut them into thick slices before cooking them gently with Shizuoka oil tuna ans some seasonings.
She let the whole cool down completely before serving together it with carrot tagliatelle and topped with some parsley.

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, Pierre.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

Food, Recipes, Snacks

Japanese Appetizer (O-toushi/お通し): Pork Soboro, Onsen Tamago & Cheese Muffin!

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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!

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Dragon last night came up with an idea to finish the last muffin left in the bread basket!
It looks more like an American snack, but it isn’t!

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First she grilled the muffin.
She then spread pork soboro (minced pork fried the Japanese way into a kind of caorse powder) over the muffin.
She added some crumbled onsen tamgo (Japanese style boiled eggs seasoned with soy sauce, etc.).
Finally she spread some melty cheese over and grill the lot again!

Great with bee, wine and Japanese sake!

The series is going on!

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, Pierre.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