The aliens have taken octopus form!
Oysters, Oysters, Oysters!
There are a number of raw bars here in Southern California. Not only they have dozens of different kinds of oysters from all over the United States, Continue reading
It is good to have a fresh fish shop in your area. Ask fish monger how you want it prepared or just cleaned. Cooking a whole fish gives totally another dimension and a taste to fish cooking. Continue reading
Rausu Kombu, one of the best Kombu from Hokkaido. “Umami” of Kombu is mainly from glutamic acid. There are many ways to make Dashi but there is an easy way to make Kombu Dashi simply by submerging a piece of Kombu in a jar of water and keep it in Refrigerator. Continue reading
You use a plane to shave Katsuobushi very thin. This is one of the first jobs before you start cooking.
It is bonito or skipjack tuna turned into one of the hardest foods in the world. It is shaped, boiled, cleaned, smoked, sun-dried for months, and then repeatedly fermented and sun-dried for a coupled of years. Continue reading
Happy New Year !
Madai or Red Sea Bream. To prepare fish, the first thing you need to do is to remove the scales. The scales on Madai are large and tough. And there are a few very sharp spiny fins you need to be careful. It is a beautiful fish.
Mussels and Clams. When you have fresh mussels and clams you do not need to do much.
Crabs. It needs to be fresh and alive when you cook. A male with large claws is picked.
The Horned turban. It is not popular here because its main habitat is in the South East Pacific Ocean and considered as a delicacy in Japan. Continue reading