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…
Tag: wakasagi
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…
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 