Gunkan Series 1

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

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gunkan-ikura.jpg

Gunkan or “Mothership” in Japanese is a typically Japanese way of serving ingredients which would be difficult to serve on top of a nigiri.
They are usually made by wrapping a piece of “nori”/dry seaweed around a ball of rice/shari with plenty of space left on top to fill.
Some people do not appreciate the “nori”, but it could be replaced with very thin strips of daikon, cucumber, zucchuni and so on.

Here are some samples of “gunkan” I have eaten over the years:
gunkan-ikura.jpg gunkan-kanisalada.jpg gunkan-kanitsume.jpg
Ikura/Salmon roe Kani Salada/Crab salad Kanitsume/Crab pincers

gunkan-kobashira.jpg gunkan-mizuna.jpg gunkan-negitoro.jpg
Kobashira/Round Clam round twin muscles Mizuna/A Japanese thin leaf vegetable + quail egg Negitoro/finely chopped tuna and thin leeks

gunkan-shirako.jpg gunkan-takuan.jpg
Shirako/Whiting-male cod sperm sacs Takuan/Pickled Japanese daikon + cucumber

I hope to introduce more in the near future!

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2 thoughts on “Gunkan Series 1”

  1. This is great stuff. Keep the “lessons” running. Do you know how hard it is to find the picture with the description of Japanases food on the net.

    Thanks
    Scott

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