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.

Monday, May 7, 2018

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。