Tag: 刺身
22
Nov
Lobster: Basic Sashimi Preparation/
by dragonlife
10 Comments
To answer Christina’s question (visit her great blog at Lobster Queen!) who asked if a lobster could be eaten raw, here is the basic recipe...
25
Jul
Sushi Gastronomy at Sushi Ko in Shizuoka City (July 2012)!
by dragonlife
2 Comments
Service: Pro and very friendly Facilities: Very clean. Excellent toilets Prices: Reasonable Strong points: Great variety of seafood from Shizuoka Prefecture and the rest of...
26
Feb
Sashimi: Konbujime Hirame/Sole Marinated in Seaweed
by dragonlife
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The Missus prepared this tasty sashimi dish as an appetizer for my first cup of Japanese sake last night. The concept is pretty easy and...
10
Feb
Sashimi: Shizuoka Local Fish at Uosei in Heda, Izu Peninsula
by dragonlife
4 Comments
Just came from another visit in Izu Peninsula! This time another two and half hours car trip took us to Heda, a harbor part of...
21
Dec
Shizuoka Marine Products at Sushi Ko: Seabream and Cuttlefish
by dragonlife
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Left: Tennen Madai/天然真鯛/Wild Red Seabream Right: Aori Ika/障泥烏賊/Bigfin Reef Squid Last night I had another occasion to visit my favorite Sushi Restaurant Sushi Ko in...
11
Sep
Iwate Prefecture Specialties 3: Spiny Lobster
by dragonlife
2 Comments
As previously mentioned, I’ve just spent a nice holiday away from it all in Iwate Prefecture in the North/Tohoku Part of Japan, in Morioka more...
10
Sep
Iwate Prefecture Specialties 2: Sanma/Pacific Saury
by dragonlife
2 Comments
Sanma O-tsukuri: plate of Pacific Saury sashimi As previously mentioned, I’ve just spent a nice holiday away from it all in Iwate Prefecture in the...
21
Jun
Japanese Seasonal Fish: Kohada/Gizzard Shad
by dragonlife
8 Comments
Kohada/コハダ、or “small skin” actually is not the Japanese name of gizzard shad, but a generic name for the small fish as sashimi or sushi. The...
19
Jun
Sushi Restaurant: Yoshimizu
by dragonlife
6 Comments
Chef Mamoru Yoshimuzu at work Service: excellent, professional and friendly Facilities: great washroom, great cleanliness overall Prices: reasonable to slight expensive. Good value. Strong points:...
17
Jun
Japanese Seasonal Fish: Kurosoi/Black Rock Fish
by dragonlife
8 Comments
Kurosoi/クロソイ/Black Rock Fish-Schlegel’s Black Rockfish (Latin name: Sebastes schlegelii Hilgendorf,1880) is a rock fish/scorpion Fish variety even rarer than Ainame/アイナメ/Fat Greening for the simple reason...
15
Jun
Japanese Seasonal Fish: Ainame/Fat Greening
by dragonlife
3 Comments
Ainame/アイナメ/Hexagrammos otakii or Fat Greening is a truly Japanese seasonal fish, which has become a rarity as it lives only around the Japanese archipelago along...
24
Apr
Sushi Restaurant: Dinner at Sushi Ko (Shizuoka City, ’10/04/22)
by dragonlife
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Take-away Sashimi Tray! As promised, here is the full photograph report of pur dinner at Sushi Ko the other day. Some pics are fuzzy, pressed...
15
Apr
Horse Meat Sashimi at Tomii
by dragonlife
10 Comments
Horse meat has been a favourite of the Japanese (and only the French and the Tatars!). They call it “Sakura” as it is reminiscent of...
08
Apr
Japanese Seasonal Fish: Torafugu/Tiger Puffer
by dragonlife
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Torafugu or Tiger Puffer is one of more than a 100 hundred varieties of edible Puffer Fish or Globe Fish, but Tiger Puffer is by...
01
Apr
Korean Cuisine: Home-Made Gochujang
by dragonlife
6 Comments
Gochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on...