Meaty Takikomigohan

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.

Served for breakfast with miso soup with atsu-age (thick deep-fried tofu), shimeji mushrooms and leeks with mugi miso.

Nishin

Nishin (herring) is an oily fish often eaten in the Scandinavian countries.

Octopus Salad

This simple dish of octopus, wakame and cucumbers marinated in a miso and vinegar dressing.

Simmered Buri and Daikon

This simple dish of buri (yellowtail) and daikon is simmered until tender. A great winter dish for when buri is in season.

Blind Tasting Salmon

We picked up different types of salmon at the market and did a blind tasting. Shinji-san was able to pick them all out! I didn't have a clue except for benijake which was obvious by its dark orange (almost red) color.

Benijake - Sockeye salmon

Tokijake - Chum salmon

Ginjake - Silver salmon

Hishi mochi

Hishi mochi is a lozenge mochi (rice cake) which is prepare for girl 's day.

March 3rd is girl's day in Japan.

We call it "hina matsuri".

It is an event to celebrate in hope of the growth of girl in healthy.

Hishi mochi is formed three layers.

The third layer( green ) is kusa-mochi which is a rice cake flavored with mugwort.

Those three colours, pink, white and green , are compared to peach blossom, remaining snow and young grass( fresh leaf) each.

Cool Sashimi Presentation

In this fantastic presentation, called "funamori" the fish is fileted, sliced, and then returned to its owner in this awesome design. This is a very classic presentation that allows you to see the freshness of the fish (by checking the eyes and the gills). This is garnished with grated ginger and soy sauce.