ankimo monkfish liver February is one of the coldest months in Japan, so it is a wonderful time for hot pots (nabé). Monkfish (ankō) is one of Shinji’s favorite types of nabé. We always save the liver and serve it separately. Ankimo is often called the foie gras of the sea. It’s very easy to steam – see a…
Tag: buri
Buri and Hamachi Yellowtail 101
Classic Winter Dish of Buri Daikon Buri is simmered with daikon in a sweet soy broth until both are tender. Himi Port in Toyama famous for winter kanburi. These kanburi are at the wholesale fish market which is open to the public. Kanburi at the retail fish market an hour later. Prices range from…
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)…
Tokyo Izakaya and Standing Bars
Grabbing a drink after work with colleagues or friends in Tokyo is great fun as there are so many options to choose from. These are some of my favorites from Food Sake Tokyo. Saiseisakaba This friendly tachinomi (standing bar) is located on the back streets of Shinjuku Sanchome. Designed with Showa era items, it feels…
February Seasonal Japanese Seafood ２月旬の魚
As it is cold throughout most of Japan, February is a wonderful time for hot pots (nabe). Monkfish (ankou) is one of Shinji’s favorite nabes. We always save the liver and serve it separately. It’s very easy to steam – see a simple recipe here. Wakasagi or shirauo are both lovely when lightly battered and…
January Japanese Seasonal Seafood 一月旬の魚
January Japanese Seasonal Seafood 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, in particular tairagai and yari ika….
November Seasonal Japanese Seafood
Autumn is a great time for Japanese seafood as a lot of the fish are rich with fat. This time of year we love sanma, both as sashimi, or simply salted and grilled. Katsuo done tataki-style, seared on the outside and rare on the inside, calls out for some shochu or nihonshu. And when it…
Tokyo’s Top Places to Drink
Izakaya 居酒屋 are literally places to have something to drink. When I was working as a sommelier at the New York Bar and Grill at the Park Hyatt Tokyo my shift would end late at night, well after dinner. I would often stop by a local izakaya for a beer and some small bites. What…
Travel – Himi Fishing Port in Toyama 氷見魚市場
On the coast of Toyama on the Sea of Japan is a famous fishing port. In the winter it is renowned for its kanburi or winter buri (yellowtail). Rich in fat, it melts in your mouth like fatty tuna. Don’t worry if you miss the early morning auction as there is a retail market next…
Food Sake Tokyo 