Asari, Japanese littleneck clams, are in the market now and may be some of the easiest shellfish to cook with at home. We picked these up at Tsukiji Market and put them in water to get rid of any sand and grit. It’s best to do this overnight if you can. We wash the clams…
Tag: asari
January Seasonal Japanese Seafood １月旬の魚
Saké Steamed Asari Clams The seafood in winter is rich with fat as the fish protects itself from the cold waters. Some sashimi eaten this time of year will be a bit oily as a result. As always, we love to have most seafood as sashimi when possible, like buri, sawara, hirame and hotate. Shinji…
December Seasonal Japanese Seafood １２月旬の魚
ankimo asari pasta buri kamayaki Winter has arrived in Tokyo. The waters surrounding the island nation are cold in most parts of the country and the fish are rich with fat. At the moment Shinji, my husband who is a fishmonger, is crazy about wild buri (yellowtail) from Hokkaido. We look for the kama (collar)…
October Seasonal Japanese Seafood
As the waters become cooler the fish become rich with fat. We love sanma (Pacific saury) this time of year, both as sashimi, or simply salted and grilled. If there is a nice cup of nihonshu on the table, eating the guts of the sanma is also a treat. For miso soup a handful of…
September Seasonal Japanese Seafood ９月旬の魚
September Seasonal Japanese Seafood Perhaps no fish signals the arrival of autumn to me than sanma (Pacific saury), a silver skinned, long and skinny fish that for me is best when simply salted and grilled. This at night with a glass of nihonshu or shochu is heaven for me. What many Japanese especially appreciate is the…
Food Sake Tokyo 