Many dish has it own unique historical anecdote like the one of Beggar’s chicken and Hoba-yaki, my previous blog. How Shiogama-Yaki was invented was very intrigue to me. So, I did some Japanese online site search for the historical story. Most of the sites depicts the same story. “Toyotomi Hideyoshi,16th century supreme military commander of Japan, before going out for expedition to Korea sent a gift of whole sea bream cooked in a thick layer of salt crust to...
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Read MoreShiogama-Yaki and Beggar’s Chicken is correct
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Read MoreShiogama-Yaki and Beegar’s Chicken
I forgot to write the previous blog’s...
Read MoreShiogama-Yaki (protein cooked in salt crust) is a very popular technique used by Japanese chefs in Japanese-, Italian-, and French-kitchen in Japan, because of its stunning presentation and its ability to retain the maximum flavor of ingredient used. The popular ingredient used in this technique in Japan is tai, sea bream – a fish known as the king of fish. The whole sea bream baked in a thick layer of salt crust entertain the diners with its maximum juice and flavor....
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