This is a salmon roe sushi.
Carrots and renkon (lotus root) cut for osechi ryori. The trimming don't go to waste but find their way into soup.
The earthy flavor of gobo (burdock root) rounds out the osechi ryori which is filled with many sweets. The gobo is whacked (tataku or tataki) and cooked until tender and then dressed with a sesame dressing. Here you see my mortar and pestle for grinding the sesame seeds.
The colors of red and white are fortuitous and the colors are represented here in the julienned daikon and carrot pickled in a sweet vinegar, kohaku namasu. This is for the New Year's osechi ryori.
For New Year's Day I worked on making "osechi ryori" for my husband's family. This dish, gomame, are dried sardines that are cooked in a sweet soy sauce. The sardines are dry roasted in a pan then set aside. The sauce is made of soy sauce, sugar and mirin in the pan and then the sardines are added back. The results are crispy sardines with sweet covering to them.
The top photo shows fresh tuna being cut into smaller pieces and the bottom two photos show the frozen tuna auction, which is open to the general public.
This is actually closed to the general public, but wanted to share these photos of the fresh tuna auction at Tsukiji Market. You can see the tails are cut off. Buyers will access the quality of the fish by looking at the tail, amount of fat, color of meat, etc.
I love these photos that give you a better idea of how huge the market is.
Shinji-san makes a great "zuke donburi" for breakfast when we have leftover sashimi. This one is made from buri (yellowtail) marinated in soy sauce and mirin overnight. We topped it with tamagoyaki (egg omelet) from Shoryo in Tsukiji.
Buri (yellowtail) is a fatty fish and when grilled with the teriyaki sauce it comes out tender and falling apart.
This dish could not be any easier and you are rewarded with bits of salmon in the rice accented with bursts of ikura (salmon roe) with every bite. 
One of my favorite miso soups is nameko, tofu and wakame. Nameko mushrooms are famous for their slippery, slimy texture and earthy taste.
This recipe is a breeze. Take two fresh buri (yellowtail) steaks. In a tupperware, combine 1 part soy sauce to 1 part mirin. Add buri and let marinate overnight. Grill and voila!
Moules with garlic, butter and bread crumbs toasted in the oven. Not as good as when I lived in Brussels...
Tender karei with eggs simmered in soy sauce, sake and mirin until falling off of the bones.
A healthy breakfast of simmered fish, salad, miso soup and rice cooked with grains.
Some of my favorite ways to eat fish is himono. These are fish that are fileted open, salted and then cured and dried overnight. Excess water leaves the fish and it becomes rich in umami as a result. Then we grill it in the oven.
Oily, meaty fish marinated in ginger and soy sauce, tossed in katakuriko and deep-fried for a cool version of nuggets. The bottom photo are a simple oden of fish cakes, konnyaku, hanpen, chikuwa, konbu and deep-fried tofu.
Our breakfasts are often something like this, colorful and rich with vegetables. We have grated nagaimo sauteed until crispy on the outside, ooey and gooey on the inside with Korean nori, colorful salad, miso soup filled with veggies, natto with kimchi, grapefruit segments with yogurt and rice.
Sanma (Pacific Saury) is stuffed with mentaiko and then grilled. The oily meat of the fish is accented by the spicy mentaiko eggs. Great with a glass of sake.
A nice variation to white rice is takikomigohan. Before steaming the rice, toss into the pot some protein and/or veggies and flavoring. This one was a hit made from thin sliced beef, gobo (burdock root), soy sauce, mirin, dashi and garnished with toasted sesame seeds.
