Sashimi Set

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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Here is a sashimi set I ordered at Oboro No Tsuki in Shizuoka City on June 28th.
Not only the fish is first class but the presentation was definitely high grade!

At the back, “katsuo”/bonito. Front left, “aji”/saurel or horsemackerel. Front right, “aka ika”/red cuttlefish

Eel Species 2: Anago/Conger Eel

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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Anago or Conger Eel, a favourite all over Japan, do come in many varieties, some edible, some not.
As for the edible varieties, I will prepare a special posting!

The most popular conger eel in Japan is “Maanago” (“True Conger Eel”).
It is also called “Anago”, “Hakarime” and “Hamo” (although this particular kind should be treated separately)
Summer is the best season, although they are available all year round in Sushi restaurants.
They are mainly caught in Tokyo Bay, Jyowata Bay and Seto Sea.
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Most Japanese appreciate them first boiled in broth then cooked on a grill over charcoal fire and then dipped in tare.
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As for nigiri, they come in many gusises: topped with “tare” (sauce) or just with a light brush of shoyu (see above pics)
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Or a bit on the crispy side, or on the very soft and melting one (see above pics)
It basically depends on the chef’s skills and preferences.

One should not forget they also taste great as tempura, including the bones, a particular favourite of mine!
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Samples with bright skin transaprent flesh are the best.
Imports from China and Korea have increased recently, although Japan is starting putting strong regulations to protect the species.
As for Shizuoka Prefecture, we do have access to fresh fish. Select your sushi restaurant accordingly!

Donburi Series 4

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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This is a truly extravagant one!

From bottom, clockwise:
“Hotate” (Scallops), “Ikura” (Salmon roe), “Kazu no Ko” (Herring roe), “Kampachi” (Amberjack), “Uni” ( Sea Urchin), “Kani Tsume” (Crab leg), “Ebi” (Boiled prawn)

Donburi Series 3

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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A more extravagant sample this time:

From top middle clockwise:
“Ikura” (salmon roe), “Kazu no ko” (herring roe), “Kampachi” (Amberjack), “Tako” (octopus), “Sake” (raw salmon), “Hotate” (scallops), in the centre, “Uni” (sea urchin)

One more to come soon!

Gunkan Series 2

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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This is the second series of the Gunkan (more to come, don’t worry).
It includes a few repeats, such as the “Shirako” (Cod Whiying) as above to introduce other pics

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“Benisuwaigani” (Red Suwai Crab), “Mikkuriebi” (Mikkuri Shrimp, a avariety of sweet shrimp, delicisous in spite of the colour!), “Kobashira” (Muscle from the “Bakagai” Shellfish), “Nama Karasumi” (raw mullet roe)

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“Ooenkogani” (Ooenko Crab, featuring body flesh, red brins and pincers flesh!), “Akahada Tsurutsuru”, a seaweed gunkan! It is a red seaweed variety), “Sakura ebi” (Sakura Shrimp, the pride of Shizuoka Prefecture!), “Nama Shirasu/Umeiwashi” (raw whitebait from “Ume” sardines)

See you again!

Donburi Series 2

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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This one is a ittle variation of No 1. The scallops make or quite a change in colours!
I sincerely hope it will give you ideas!

From bottom, clockwise:
“Hotate” (Scallops), “Uni” (Sea urchin), “Ika” (Squid), “Kani Tsume” (Crab legs)

Donburi Series 1

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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From bottom, clockwise:
“Uni” (Sea Urchin), “Kani Tsume” (Crab legs), “Maguro” (Tuna), “Nanban Ebi” ( large prawn variety)

“Donburi” is a popular way to eat sushi with foreigners as it combines quality and quantity, and usually reasonable prices!