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 9, 2019

Kumamoto Oyster Wrapped with Washyugyu and California Sea Urchin

image of Kumamoto Oyster Wrapped with Washyugyu and California Sea Urchin by Naoko Takagi

image of Kumamoto Oyster Wrapped with Washyugyu and California Sea Urchin by Naoko Takagi

image of Kumamoto Oyster Wrapped with Washyugyu and California Sea Urchin by Naoko Takagi

image of Kumamoto Oyster Wrapped with Washyugyu and California Sea Urchin by Naoko Takagi

image of Kumamoto Oyster Wrapped with Washyugyu and California Sea Urchin by Naoko Takagi



Kumamoto Oyster Wrapped with Washyugyu and California Sea Urchin

Japanese pride themselves on serving the finest, freshest ingredients year round. In the winter, one such specialty is the kumamoto oyster, topped with raw beef from Japan that is raised in the US and the best quality sea urchin harvested from the California coast. It is then drizzled with simmered, condensed soy sauce and vegetable dashi.


クマモトオイスターの和州牛巻き カリフォルニア産ウニのせ
野菜の出汁と煮詰めた醤油のソースと

冬の味覚の代名詞、牡蠣。今回は小ぶりでひと口で全てを味わえるクマモトオイスターを堪能する一品。
極上の和州牛と産地直送の新鮮なウニとともに自家製醤油ソースで頂きます。
ひと口で心を奪う、最高の冬の一品です。















Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi