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.

Sunday, December 23, 2018

Amberjack Sashimi from Himi, Toyama Prefecture, Japan

image of Amberjack Sashimi from Himi, Toyama Prefecture, Japan by Naoko Takagi

image of Amberjack Sashimi from Himi, Toyama Prefecture, Japan by Naoko Takagi

image of Amberjack Sashimi from Himi, Toyama Prefecture, Japan by Naoko Takagi




Amberjack Sashimi from Himi, Toyama Prefecture, Japan

December is the best harvest season for this fish. It’s fatty, fresh, rich texture is delectable.


富山県氷見産ブリのお刺身

こちらに氷見産のブリの旨さが詳しく載っています。(https://beauty-hokuriku.com/p/buri2014 )







Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi
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