WASHOKU.COM

Washoku is the Japanese word for Japanese cuisine. This blog will introduce Japanese food, the chefs, dishes, pottery, and Japanese culture. All photos are by Naoko Takagi, contributions from other individuals will be noted.

Saturday, May 21, 2016

Sashimi of Thinly Sliced Fluke (Hirame no Usuzukuri)

sashimi of thinly sliced fluke ヒラメの薄造り
Sashimi of Thinly Sliced Fluke (Hirame no Usuzukuri) ヒラメの薄造り


Sashimi of Thinly Sliced Fluke (Hirame no Usuzukuri)


Fresh fluke from Montauk, Long Island NY on a Kutani-yaki plate with grated daikon radish and chili, chopped scallions and homemade ponzu.

During fluke season, chefs around Japan sharpen their knives and prepare to cut freshly caught fluke into nearly paper-thin slices. These slices are meant to be eaten a few at a time rather than one at a time--the way that sashimi is normally enjoyed. The resulting texture is savored by many. The freshness of the fluke is limited, so they must be prepared within the window of freshness in order for the dish to present the texture desired.



ヒラメの薄造り


ニューヨークはロングアイランド、モントークより直送のヒラメの薄造りを九谷焼の器にのせて。もみじおろしとネギ、自家製ポン酢と一緒に頂きます。
薄造りにする魚は鮮度が命。水揚げされたてのヒラメは身が引き締まり、弾力のある爽やかな歯ごたえが楽しい夏の一品です。薄造りは2、3枚をひと口で頂くのが一番美味しい食べ方なのだそうです。

 
sashimi of thinly sliced fluke ヒラメの薄造り
Sashimi of Thinly Sliced Fluke (Hirame no Usuzukuri) ヒラメの薄造り




Photoshoot at Hirohisa

Tuesday, May 17, 2016

Lightly Seared Skipjack Tuna Dish (Katsuo no Tataki)


Katsuo no tataki bonito カツオのたたき
Lightly Roasted Skipjack Tuna (Katsuo no Tataki)


Lightly Seared Skipjack Tuna (Katsuo no Tataki)


With chopped ramps, homemade ginger oil and wisked shiso (Japanese basil) sauce to round off the dish. A Japanese early summer signature dish.


カツオのたたき

ニンニクの代わりに行者ニンニクと生姜オイルをあしらい、泡立てた紫蘇ソースで爽やかにいただきます。「カツオのたたき」という響きに、我々は初夏を感ぜずにはいられません。


Katsuo no tataki bonito カツオのたたき
Lightly Roasted Skipjack Tuna (Katsuo no Tataki)




Photoshoot at Hirohisa