Tag Archives: Japanese Cuisine

Shellfish Species 1: Abalone/Awabi


The Japan Blog List

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

—————————————————-

AWABI-KURO-2
Kuro Awabi/”Black Abalone

With the weather definitely turning hotter, the first abalones or “awabi” start appearing on the markets.
The Japanese are great connoisseurs and amateurs of abalones, and they do have to import a lot to satisfy their demand!
There amany varieties of different quality avalaible inthe markets and restaurants.
Most are eaten raw, especially as sushi on nigiri!

AWABI-KURO-1
Kuro Awabi/”Black Abalone”

As for the main varieties, you can sample expensive Kuro Awabi or “Black Abalones”

AWABI-EZO-1

Another expensive variety is Ezo Awabi/”Ezo Abalone”

AWABI-EZO-2
Ezo Awabi as sushi.

Lesser varieties include:

AWABI-MADAKA-1
Madaka Awabi

AWABI-MADAKA-2
Madaka Awabi as sushi

AWABI-MEGAI-1
Megai Awabi

AWABI-MEGAI-2
Megai Awabi as sushi.

AWABI-VICTORIA-1
Victoria Awabi imported from Australia.

AWABI-VICTORIA-2
Victoria Awabi as sushi.

Do not forget that catching abalones in a ny place in Japan without a proper license is a severly punished poaching offense!

Sushi Restaurant: Sushi Ko (revisited)


The Japan Blog List

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

—————————————————-

012

As advertised on Foodbuzz, I finally managed to drag the Missus to a belated visit of our favourite Sushi Restaurant in Shizuoka City: Sushi Ko!
I also succeeded in persuading the Missus in helping me with the pics. I hope this will become useful with friends who need information!

007

As we are just in season we started with katsuo/bonito. Maybe I told you that the best bonito is caught by fishermen from Shizuoka Prefecture who bring it to the Habours of Numazu and Yaizu!
Notice the shiso/perilla flower sprig!

010

Every time, and I say every time, we visit Sushi Ko, the Missus must have deep-fried tuna served with momijioroshi (grated daikon with cayenne pepper)! Alright, it’s a great morsel, indeed!

008

Kawahagi/Filefish is in season, too.
We asked Mr. Oda to serve it as to serve it as tsukuri:

011

You oll a few pieces around a couple of hosonegi/thin leek and dip it in a sauce made with the fresh raw liver of the fish and some soy sauce and sake (see pic at the top)!

013

The “jowls” came later deep-fried!

015

I then challenged Mr. Oda to serve us one of his vegetarian sushi set:
Menegi/dwarf leek, Soba Me/Buckwheat Sprouts, Mitsuba/Trefoil, Kawaire Daikon!

017

Maguro Zuke/Marinated raw tuna. Another specialty of the house!

020

Kujira/Whale meat. Shizuoka Prefecture is one of the rare places where you can find it in Japan!

022

Sakura Ebi/Cherry Shrimps, fresh from Yui as gunkan. Can be found in that state only in Shizuoka Prefecture!

024

Pirikara Hotate Maki/Hot Scallops Roll. Another specialty of the house. American Friends, I can hear you salivating (drooling)!

026

Tamagoyaki! Cute, ain’t it?

027

Ikura no Mini Donburi/Mini bowl of salmon roe!

We did drink a lot, and only ate that. Mind you, we came back home full and content!

Sushi Ko
shizuoka City, Aoi Ku, Ryogae-cho. 2-3-1 (Aoba Koen)
Tel.: 054-2512898
Business Hours: 17:00~25:00. 17:00~23:00 (Sundays)
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

First Sashimi Set of the Year at Tomii!


The Japan Blog List

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

—————————————————-

tomii-09-06

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)

Sea Grapes/Umibudou


The Japan Blog List

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

—————————————————-

umibudou-11

Although not from Shizuoka, this Okinawa delicacy regularly appears in good supermarkets such as Shizuoka JR Station Supermarket and in good Japanese restaurants.

Although called Sea Grapes (Umibudou) for their shape, it is a saweed variety!
Its Latin name is “Caulerpa lentillifera” for the purists.

umibudou-2

Apparently they can be found in some islands an seas in South Eastern Asia and Oceania. World vegetarian and vegans, look out for them (I mean discovere and eat them! LOL)!
The whole seaweed can reach betwen 2 and 5 metres, but only the extremities including the “grapes” are consumed.
In Okinawa where they have been eaten eons, they are also called “green caviar”!
You can eat them raw of course with soy sauce or rice vinegar mixed with mustard.

umibudogunkan

In sushi, as “gunkan/maothership”, they certainly make for great fun and taste!
Beware of counterfeits! No less than the JAS was recently caught selling them in August 2008!
Growing them in Japan has apparently been successful, great news for vegans and vegetarians who will find a great source of iodine and other beneficial elements!
Didi I say it? They are delicious/”oishii”!

Sashimi at Tomii: The Epitome of Excellency!


The Japan Blog List

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

—————————————————-

tomii-08-12-16a

Many people have been asking me: “How can you afford that?”
Well, I don’t smoke and I don’t drive, either. I can imagine what some people in the Northern part of the US might tell me… and I don’t care!
All that “saved” money goes into good food, good drink, good travel and improved relations with my (better, ok for this time!) half! And nothing for those “poor” doctors out there!

I’ve been a regular customer at Tomii in Shizuoka City for many, many, many reasons. But the one I value most is that everyone at this great Japanese restaurant are willing to talk about, explain and extoll the virtues of their craft. Craft, I said? It is probably nearer to artistry as Melinda, Etsuko and Tim will vouch for me!

Anyway, to write a story short, I just popped at Tomii this evening (yes, I’m writing this just after I came back to “work”), and asked for a sashimi plate (well, this is not the way to ask it: You should say: “O-tsukuri, kudasai!”). I did not need to tell them what to serve me. I wouldn’t even have dared!
On the other hand, they didn’t mind explaining no less than three times to make sure that the old geezer got his stuff right!

tomii-08-12-16b
From right to left:
“Kiiro Ninjin”?Yellow Carrot (sashimi is not all about fish, vegetables are rapidly becoming an essential part of the picture!), “Beni Daikon”/Red (“rouge”) Daikon, “Wasabina/not wasabi, but a leaf vegetable with a similar taste!”, “Hirame/Sole”, “Hime Daikon/Princess Daikon”, “Shiso no Hana/Perilla Flowers (edible as Rowena will agree!) on top of “Toro/Tuna Fatty Part) and “Bakudai No Ki no Mi/Impossible to translate”, only that it is an edible part from a tree (sorry, I was not attentive enough!)!

tomii-08-12-16c
From right to left:
“Uni/Sea Urchin Roe” (in front) with freshly grated “Wasabi/Japanese Horseradish” (let me tell for the umpteenth time that wasabi was first grown in Shizuoka City in the 17th Century and that Shizuoka Prefecture still produces 80% of the world total!), “Ishidai/Ishidai Snapper” just behind, the green daikon is called “Uguisu Daikon/Nightingale Daikon”, “Amaebi/Sweet Shrimp”, and “kanpachi/Japanese Amberjack” just behind!

tomii-08-12-16d
From right to left:
“Kuroi Daikon/Black Daikon”, “Aori Ika/Aori Cuttlefish”, “Akami/Lean Tuna” on a “Shiso no happa/perilla leaf”. To back it up a mixture of seasonal sprouts: “Kushinsai + Soba no Mi (Buckwheat) + Cress (from Shizuoka like most of them) + Kawaire Daikon + Cabbage + Broccoli” (about time you call a local farmer for explanations!)!

Small servings they might look, but I challenge anyone to find better quality!
Now, for people who really want to know it, you will have to fork out at least three times as much in Tokyo, and as far the US and Europe are concerned, you might as well start riding a bicycle like I do!

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)