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…
Tag: hirame
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 