7 US$ sashimi Plate!


The Japan Blog List

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

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The Missus welcomed me back home last night with her “triumphant smile”. By this, I knew she had made a good bargain at one of the nearby supermarkets.
Good, I will be able to humor her more easily, I thought (sly macho reaction,…)
Anyway, she had noticed a good sashimi set being sold for 1,000 yen (about 11 US$) at Coop Supermarket but could not decide whether to buy it or not (it was about 5:00 p.m.) and proceeded forward. But her feminine (sorry!) instincts called her back as this was just the time when bargains start at this good (and very reasonable) big supermarket chain. The price had gone down to 600 yen (about 7 US$)!

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(from right to left: “Tai/Seabream”, “Shake or sake/Salmon” and “Kanpachi/Amberjack)

I don’t have to tell you with what relish she grabbed it!
She had the sashimi already seved on a plate on the dining room table for me to admire. I decided to take a pic, but she said that the dsiplay was not good enough for a pic!
I waited for her to go back to the kitchen and took my mobile phone out to take a few pics in a hurry!
The pics are of poor quality, I must admit, but I hope it will give some ideas to my friends!

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(from right to left: “Tonbo maguro/Tuna Variety, “Ika/Squid” and “Mebachi maguro/Big-eyed tuna”)

All seafood, except for the salmon are apparently from Shizuoka Prefecture. No wonder it is so cheap (even in Japan)

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Chirashizushi: Marinated Tuna Sushi for Lunch


The Japan Blog List

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

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The Missus does not work on Thursday. This is the day we usually go out at night, but the frigid temperature outside having discouraged her to venture into town, she decided to cook both lunch and dinner for us for my (and her own ) pleasure!

For lunch we had a salad of beans, yams from Ishigaki Island and greens with a big bowl of miso and mushrooms soup. As for the main dish featured above, she prepare “Chirashizushi/Sushi on a plate or in a lunch box.
She steamed the rice with a piece of konbu/seaweed.
She later added this seaweed shredded once the rice had been mixed with the rice vinegar, sugar and some “secrets”. She also mixed in some shredded “takuan”/yellow pickled daikon to balance the sweetness of the sushi. Sushi in Shizuoka in generally “sweeter” than that found in other areas of japan, notably Tokyo where it is more “vinegary”.
On top of the rice she placed slices of “maguro”/tuna she had marinated beforehand in konbu ponzu ( a lot lighter tha soy sauce!) and mirin. She added “ikura”/salmon roe and “tobikko”/flying fish roe and completed for color effect and balance pieces of “shiso”/perilla leaves. A dollop of real grated wasabi, et voila!

She couldn’t help remark how much she would price it for customers at her virtual restaurant! LOL (not a bad price, actually!)

First Sashimi Set of the Year at Tomii!


The Japan Blog List

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

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Yesterday evening, being hungry late at work, I just took a “break” and went for a (slightly extravagant!) quick fix at my favourite Japanese restaurant in Shizuoka City.

Apat of the usual appetizer, I was served th following “O-Tsukuri/Sashimi set” (See above picture, from left to right, top first):

-“Buri/Japanese Amberjack” on a cushion of fresh sprouts
-“Hon-maguro no Akami/Bluefin tuna lean part” with “Shiso no Hana/Perilla Flowers”
-“Inada/young Japanese Amberjack”. The difference with Buri is that the flesh is still white. On a “Shiso no Happa/Perilla Leaf” and a radish slice
-“Madai/True Snapper-Seabream”
-“Amaebi/Sweet Shrimp)
-“Uni/Sea Urchin)
-Freshly grated “Wasabi/Green Japanese Horseradish”
-“Kou-Ika/wide-bodied cuttlefish variety

Heavens!

TOMII
Shizuoka City, Aoi Ku, Tokiwa-cho, 1-2-7, Tomii Bldg, 1F
Tel.: 054-274-0666
Business hours: 17:00~22:00
Closed on Sundays
HOMEPAGE (Japanese)