Japanese Hors d’oeuvre | SHIZUOKA GOURMET

Dining or just “having a snack” in Japan in the right places can easily turn into an intimidating experience.
Last night, suffering from a bout of starvation, my body took me to my favourite Japanese restaurant for a “quick bite”.
People know me well there and don’t really bother to ask me for orders. I just tell them “a little today”, or “plenty today”! That kind of attitude will make my friends think I’ve gone snobbish at last…

Not at all, actually, which means anyone can expect great surprises in this country, even if it concerns a simple appetizer.

That particular plate wich came with the first drink consisted of the following:
From left to right:
“Tazukuri”, or grilled (very) small fish.
“Nishin no Kobumaki”, or herring simmered and rolled into seaweed.
“Sake Nekimitamaki”, or salmon steamed inside fish paste.
“Hoshoumaki”, or crab roll.

For a closer picture of “Nishin no Kobumaki”, “Sake Nekimitamaki”, and “Hoshoumaki”.

For a closer picture ofthe other ingredients:
The “Tazukuri”, or grilled (very) small fish at the back.
“Tsurudaikon”, or daikon coloure in plum water and cut in the shape of a “tsuru”, or Ja@anese crane.
“Tori no terrine”, or a small cube of chicken terrine.
“Fukumame”, or large simmered black bean.

The green is “Na no Hana”, or rape blossom sprinkled with “Karasumi Oroshi”, or grated pickled mullet roe.
The grated wasabi is fresh one from Shizuoka!