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.

Wednesday, March 28, 2018

Cherry Trout

Image of cherry trout by Naoko Takagi

Image of cherry trout by Naoko Takagi

Image of cherry trout by Naoko Takagi


Cherry Trout

This Spring, Hirohisa presents lightly pickled cherry trout. The trout is marinated lightly in soy sauce. Then, it is dressed with pickled wasabi flower and cherry blossoms. The flowers are pickled with salt rather than soy sauce. Culturally, in Japan, this dish evokes the beginning of Spring.


サクラマスの漬け

春が旬のサクラマスを漬けで頂きます。わさびの花の塩漬けと桜の花と一緒に。春な気分の上質な一品です。





Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

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