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 […]
Broth, “Dashi” in Japanese , is often said that it is the basic essence of Japanese foods. I also think it is true because it is used for many Japanese foods and it brings very unique taste of Japanese foods. I think it is a kind of accumulation of Umami. However the time when Umami […]
However winter time, January and February in 2014, was very cold in Japan, now it’s April and spring has come. We can enjoy many delicious seasonal foods in spring. The Clam, “Asari” in Japanese, is one of seasonal foods in spring. We can buy it all the year, but one in this season is special. […]
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. […]
