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, January 2, 2019

Deep Fried Scallops, Truffle and Bottarga with Potato and Suppon (Soft-shelled Turtle) Extract Sauce








Deep Fried Scallops, Truffle and Bottarga with Potato and Suppon (Soft-shelled Turtle) Extract Sauce

This dish was made with expensive winter ingredients, not commonly found in local households. The dish takes a while to prepare, but it’s worth the wait.


ホタテとトリュフとカラスミのフライ ジャガイモとスッポンスープのソースを添えて

日本料理店の冬の台所メニュー。超豪勢版。









Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi