By Unknown 23:35:00
Raw sliced fish or meat. Freshness and aesthetics are important to sashimi dishes. Otherwise, it's just hunks of fish.
Related Posts:
Tebasaki
Tebasaki are chicken wings
that are deep fried without batter until crispy and seasoned with a
spicy-sweet sauce. A specialty of Nagoya.
… Read More
Imoni
Imoni is a thick potato and meat soup that's typically cooked over an open fire at autumn events and parties in northern regions of Japan.
… Read More
Nasu Dengaku
Egg plant cut in half length wise and baked in miso paste.
… Read More
Kyoho
Kyoho
are large blackish-purple Japanese grapes with a sweet, lush, pleasing
taste. They are typically pealed before eating as they have a somewhat
thick skin. At the height of their season, Kyoho can be as large … Read More
Ankimo
Monkfish liver steamed in salt and sake. Traditionally topped with grated daikon, negi and ponzu sauce.
… Read More
Yakizakana is a catch-all term for Japanese style grilled fish that's often served whole. Although Japan is best known for raw ...
Ganmodoki is a fried tofu fritter made with egg whites and vegetables. It's said to taste like goose and its name can be transla...
Nanbanzuke can be translated "southern barbarian pickle." It's a dish of fried fish in a vinegar marinate. A wide ...
Heart-Shaped Umaki Maki-Zushi (Eel Rolled Omelette) Difficulty: Medium Time: 30min Number of servings: 8 pieces Necessary Equipment: 18x1...
0 comments:
Post a Comment