Salmon cooked with rice and topped with ikura. A mother and child dish, oyakodon. Most people will think of a chicken and egg dish. This is the same, just a seafood version.
Grilled salmon (we use salted salmon filets) is added to the rice before it is cooked. Do not put in raw salmon as the flavors are better with cooked salmon. After the rice is steamed remove the bones and skin from the salmon and incorporate into the rice. Top with ikura.
The lacquer dish is from Kyoto. The chopsticks and hashioki chopstick rest is from Hashicho with a branch at Roppongi Midtown.
We hope everyone is well. Look forward to when the border to Japan reopens so we can resume our market tours. Take care. Peace and love.
For one-stop shopping for food, tableware, kitchenware, and lunch, I highly recommend Ginza Akomeya. The restaurant offers a colorful lunch rich with small dishes. While not vegetarian, it is vegetable-friendly and nourishing.
The retail part of the store is curated offering great products for the pantry. Essentials like mirin, sesame oil, and soy sauce as well as fun condiments like yuzu kosho or ponzu. The tableware and kitchenware selection is also lovely. Pick up a donabe (earthenware pot) for cooking rice on the stovetop.
There is a kome (rice) counter where you can have your rice freshly polished. The selection is impressive, bringing in varietals from all over Japan. Some of our favorites are sold here like Hokkaido Yumepirika, Yamagata Tsuyahime, Toyama Milky Queen and Niigata Uonuma Koshihikari.
Lunch is very popular, so come early or late. The rice is cooked in a donabe. Dinner is also a big affair, and there is a nice selection of saké. In the afternoon the shop offers traditional Japanese sweets. The menu with photos is here:
Bamboo shoots are in season at the moment. They are also in season in the fall. But I associate the delicate flavor and aroma with spring. I was at a friend’s house on the weekend. Her mother, who is an excllent cook, had just cleaned and boiled a bamboo shoot and had brought half to my friend’s house. My dear friend then gave us half of that. We brought it home and made takenoko gohan. When you cook the rice in the pot with added ingredients it is called takikomigohan.
Shinji cut up the tender bamboo shoots and put it in the donabe with dashi, sake, soy sauce, and deep-fried tofu. It is garnished with sanshō leaves which we plucked from grandpa’s sanshō bush in his rooftop garden. It was so good I ate three bowls.
In the supermarkets in Tokyo, you can find both fresh bamboo shoots, complete with the skin on it. Or you can find already boiled and peeled of the hard skin.
Shinji’s father has a boat on Tokyo Bay and he often goes fishing. Recently he came home with an octopus. Shinji set to work preparing the octopus by first massaging it in grated daikon. It was then boiled and here is the boiled octopus.
Octopus, tako in Japanese, is one of my favorite seafood. It’s meaty, has a great texture, and is not very fishy. That’s important for this Japanese-American girl who was raised in Minnesota. When it is cut as sashimi it is not simply sliced, but cut with a up and down motion creating a wave-like design on the flesh. This helps to pick up the soy sauce. How brilliant are the Japanese to think about this?
Battered and deep-fried octopus were amazing, especially with ice cold beer. Just season with salt and pop into your mouth. Yum. I bet these would be a big hit at the Minnesota State Fair, where I first came to experience deep-fried cheese curds.
Octopus Rice in a Donabe
We love cooking rice in a donabe pot. Shinji marinated raw octopus with soy sauce, mirin, and saké and then added to the donabe with rice with dashi. After the rice was cooked it was garnished with julienned ginger. He made a large batch as this can be molded into small rice balls and put into the freezer. It is easy to zap in the microwave.
Kappabashi is filled with treasures, gadgets, and tools for anyone passionate about cooking. These refrigerator sushi magnets are always fun gifts.
Iron Tea Pots
Iron tea pots are said to soften the water that result in tea that is round on the palate. These sturdy pots retain heat and are gorgeous on any table. Some do rust easily so they are a little bit high maintenance but worth it for anyone who drinks a lot of tea.
Ceramic Rice Cookers – Donabe
I love the results of my ceramic rice cooker. The aroma of the rice is better than rice cooked in electric rice cookers. And, the best part is that if cooked properly, there is a lovely “okoge” or charred crust that develops on the bottom of each pot. Before you purchase ask about the sizes. The smallest ones cook two cups of rice which is good for one or two people, but if you are cooking for a larger group you will want to invest in a larger size pot.
Chopstick Rests – Hashioki
These lovely chopstick rests (hashioki) brighten up any table. Sizes and shapes run the spectrum. Best of all, there are seasonal varieties which keep me coming back to see what I can add to my collection.