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 […]
Sea bream or snapper is called “Tai” in Japanese. As I mentioned in earlier article, sea bream is often served at the celebration day. Taimeshi is a typical menu for celebration. It looks luxury and it is luxury in fact because it cooks a whole sea bream. It is a kind of “Takikomi-gohan” which is […]
Above picture is main dish for a dinner of one day, grilled fish dipped in miso (Saikyo-zuke) and Japanese style omelet (Tamago-yaki). Normally Saikyo-zuke is cooked with Saikyo miso and dip fish meat in miso based sauce for 2 or 3 days in refrigerator. It is popular especially in Kansai area (west part of Japan). […]
Ushio-jiru is a very simple soup made of sea food. It is a food of fishermen originally. The basis of the soup is only soup stock from fish or shell and salt. It has gentle and elegant taste. One day, I got a whole sea bream (about 25cm long) and cut it into 3 parts, […]
