Japanese-style Pasta

Chirimen (tiny dried anchovies) with takana (pickled greens) with a bit of extra virgin olive oil. A great pasta using Japanese ingredients.

Himono Dried Fish

I love these himono. Fish are butterflied open, marinated in a saline solution and then left out to dry. These increase the umami in the fish and they are a breeze to grill.

Anago Appetizer

One of our favorite appetizers. Anago slow simmered until tender in a sweet soy sauce served with thin sliced cucumbers garnished with sesame seeds.

Fileting Sanma

My husband came home one day from Tsukiji Market with sanma which is in season at the moment.

Here Shinji-san is teaching me how to filet sanma. Cut off the head, and then make a long slice down its back. The knife will easily cut through the spine. And, then take out the guts.

Sanma Himono and Sashimi Style

The sanma was eventually turned into himono on the top and sashimi on the bottom. The himono is salted and left out to dry so it becomes rich in umami and all we need to do is pop it into the fish grill. The sashimi is an intense, rich, oily fish so it is sometimes good to have it with a bit of grated ginger with the soy sauce to cut through the fat.

The Squid Saga