Spring Vegetables and Shellfish

Spring Vegetables and Shellfish

 Spring is the best season to enjoy delicious shellfish dishes. This dish is made with pen shell, aoyagi, heart clam, common orient clam, Japanese ivory shell and fiddle head, bamboo shoot, ramp, broccoli rabe, sugar pea and topped with red sea bream milt sauce.
 Many Japanese people would argue that this dish represents the best of the season, but they say that about most Spring dishes because there are so many tasty choices in Japanese cuisine.

春野菜と貝　鯛の白子ソース

貝類も春が旬のものが多いです。今回の一品は春の貝を目一杯頂ける一皿です。
予め各々ひと仕事施されたタイラ貝、アオヤギ、トリ貝、はまぐり、バイ貝とこごみ、たけのこ、行者ニンニク、菜の花、シュガーピーを鯛の白子ソースで頂きます。一皿で春が満開の一品です。

Chef: Hirohisa Hayashi
Photos: Naoko Takagi

Sakuradai (Japanese Red Sea Bream)

Sashimi of Sakuradai (Japanese Red Sea Bream)

Sashimi of Sakuradai (Japanese Red Sea Bream)

Sakuradai (Japanese Red Sea Bream)

A sashimi dish made with Sakuradai (cherry blossom red sea bream, caught in Spring time). Red seabream is a type of fish that you can enjoy with many kinds of cooking. Enjoying this fish as sashimi is one the best ways to eat it. Chilly sake compliments this dish well.


桜鯛のお造り

桜鯛（ここでは春先に獲れる真鯛を指す）のお造り。どんな調理法でも美味しく食べられる鯛。お刺身でも抜群です。春の陽気を浴びた一日の終わりに、季節を先取る冷酒と頂きたいものです。

Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi