This dish is called as “Kabutoni”. Normally Sea Bream (Tai) is used and only its head part is cooked. There is a similar dish called “Ara Daki”. In Japanese, “Ara” means fish meat around head and born of fish. If you use also born, it is called “Ara Daki”. At supermarkets or fish stores, we […]
Mackerel is called as “Saba” in Japanese, and it’s one of popular fish here. Popular cooking method for Saba is to grill or simmer. Normally we don’t eat it as Sashimi (raw fish) because it is perishable. “Shime Saba” is marinated with salt and rice vinegar. With this cooking method, Saba (Mackerel) can be kept […]
Sake-kasu is the leftovers during making Japanese Sake. It can be bought all the year, but fresh one comes to market in winter because it’s the season of latest Sake of the year (called Shinshu). Especially, from around the end of February to the mid of March, we can find it well at the supermarkets. […]
Swellfish, “Fugu” called in Japanese, is a seasonal fish in winter in Japan. There are some popular cooking styles such as Sashimi, especially called “Usuzukuri” (very thin sliced) like above photo, Nabe (Hot Pot) or Karaage (deep fried stuff). I like it, but I don’t remember I had eaten it when I was kid. I […]
Both Yellow Tail (Buri) and Japanese Radish (Daikon) are seasonal food in winter. This “Buri Daikon” is a popular dish in winter and is made at home well. As same as other Japanese Nimono (Simmered foods), it is cooked without any oil. But Yellwo Tail in cold winter has many fat, so we can enjoy […]
