About Japanese Food
raw fish or meat sliced Whether red fish, white fish, blue fish, or shellfish, fresh seasonal fish is best served simple sashimi style. The slicing technique does determine the taste! HOTATE (scallop) IKA (cuttlefish / squid) SANMA (saury / mackerel pike) HAMACHI (yellowtail)
Grilled Fish A few people shy away from dried fish or grilled fish because of the required grill cleaning or amount of smoke, but it’s actually an easy main dish to make. Fish like horse mackerel, saury, and chub mackerel make a great accessible source of DHA too.
Kabayaki is a barbecued eel fillet with a sweet soy sauce over rice. In the Kanto region, the eel is split open along the back, while in the Kansai region, it’s split along the belly. The grilling methods are also different between the two regions. Dog Days of Summer Originally, doyo took place four times […]
Bamboo-Shoots Rice A type of seasonal mixed-rice dish, takenoko gohan consists of the essential spring ingredient bamboo, cooked together with seasoning.
Clear Clam Soup Ushio-jiru is a thin soup made from boiling fish or shellfish in seawater. In clam soup, the paired-up shells symbolize a wish to meet somebody special. Ushiojiru with hamaguri (hard clams) is traditionally eaten on Hinamatsuri, the Girls Day festival.
Good-Fortune Beans February 3rd… Setsubun means “seasonal division.” Under the nijushi-sekki, the Lunar calendar system with 24 seasonal divisions that expressed the subtle changes in the four seasons, risshun was considered a marker of the new year when winter ended and spring began. Setsubun, the day before nisshun, has long been cherished like New Year’s […]
Rice Cake & Vegetable Soup Zoni derives from the belief that, by simmering the mochi served to god in the New Year together with other ingredients and thereby eating the same thing as god, people could receive divine power. It is an essential dish for the first three days of the New Year, eaten to […]