Monthly Archives June 2015

Unique History in This Lovely Summer Dish

Category: Hiroko's BlogRecipes

NambanNamban dish is a specific dish in which ingredients – seasonal small seafood to vegetables – are deep-fried and pickled in rice vinegar marinade, which is flavored with sugar and shoyu (Japanese soy sauce). In the olden days the method of this preparation was perfect to preserve the prepared food longer at the time when there was no refrigeration system. Namban preparation has survived into today’s kitchen and still entertain us with the height of the season vegetables and seafood.

Namban, by th...

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Amadai

Category: Hiroko's BlogRecipes

guji with fried vegLong time absence from my blog site.

Here is a wild and delicious dish idea using Blue Moon’s seasonal fish at this time of the year. Several years ago I found this fish during the height of the summer at Blue Moon. Since then, I have been enjoying it very much. The existence of this fish on this part of the water (East Coast) first surprised me. This fish is largely caught in Japan in the southern part of the main island and below. It is an expensive fish and is a Kyoto Kaiseki chefs’ favorite.

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