Chinmi. I am not a fan, not one bit. But my husband, Shinji, loves having some type of chinmi in the fridge at all times. Usually we have one or two types, but we recently traveled and Shinji picked up some along the way. Chinmi is fermented seafood, often including the guts or other parts of seafood…
Tag: katsuo
All-You-Can Drink Warayakiya わらやき屋
Tokyo is filled with many nomihōdai, all-you-can drink spots. Restaurants offer different set menus with a selection of beverages and a time limit. These are fun gathering spots when getting together with friends. Recently we had a reunion and the nomihōdai restaurants are fun. The staff at the restaurant bring out the different courses while refilling your drink…
October Seasonal Seafood
At Tsukiji Market we are seeing many autumn seafood like oysters, wakasagi for deep-frying, and finally sanma for grilling with salt. Some of our favorite sashimi this time of year include katsuo, isaki, and if you get a kawahagi with a big liver we will mix the liver with soy sauce and dip the sashimi…
September Seasonal Japanese Seafood
Kamasu barracuda Kamasu and sanma are two fish in season now that we love to simply season with salt and grill. Katsuo sashimi Katsuo we love as sashimi, or if we find it in the market seared on the outside (tataki) we’ll cut it into thick slices and garnish with garlic and ginger and serve with the sweet kanrō soy…
August Seasonal Japanese Seafood
Katsuo tataki Katsuo sashimi topped with myoga, shiso, and garlic Katsuo as done by chef Zaiyu Hasegawa at Den Look for seafood from this list when eating out in Japan or in the supermarkets or at your fishmonger. Most of the seafood listed here you can enjoy as sushi or sashimi. At home we…
July Seasonal Japanese Seafood
Simmered ma-anago Seared katsuo July sashimi Some of our personal favorites include ayu (salted and grilled), shitabirame (meuniere), shijimi (miso soup), benisake (salted and grilled), and for sashimi – surumeika, kinmedai, takabe, and isaki. Ainame 鮎並 fat greenling (Hexagrammos otakii) Akashita birame 赤舌鮃 red-tongued sole (Cynoglossus joyneri) Awabi 鮑 abalone (Haliotis sorenseni) Ayu 鮎…
May Seasonal Japanese Seafood ５月旬の魚
The cold waters still bring fish rich with fat that shines in sashimi or is nice for grilling. Asari clams are great for making into a quick vongole style pasta. And perhaps my favorite this time of year is katsuo simply seared on the edges, sliced thickly, and served with some soy sauce and garlic. This…
April Seasonal Japanese Seafood ４月旬の鮮魚
uni uni pasta spring sashimi by Shinji Sakamoto kinmedai sushi madai carpaccio Saikyo miso marinated honmasu The cherry blossoms have peaked in Tokyo as the weather has warmed up. This time of year we are seeing the last of the creamy shirako (milt) that we love so much as well as many fish eggs. The nabé hot…
November Seasonal Seafood １１月旬の鮮魚
November Seasonal Sashimi Monkfish Liver We love this time of year as the seafood is rich with fat as the waters turn cold. Some of our favorites this time of year is ankou (monkfish), for its meat which we often make in a nabe (hot pot) but also for its liver. The photo above is…
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…
Food Sake Tokyo 