Sliced raw fish

ARAI(WASHING THE SASHIMI) OF THE FLATHEAD

2017.10.25 sento

A flathead and au seabass are representative summer fish. You can have Deliciously if doing it to ARAI (Washing The Sashimi) it. Ingredients Flathead Dried Slice Bonito Seasoning Soy Sauce Sweet sake Japanese Sake How To Make The flathead choose a live fish. Wash the fish, and wipe the water. After cut the fish into…

DAITOKUJI FERMENTED SOYBEAN WITH THT CUTLASS FISH (DAITOKUJI NATUTOU AE)

2017.07.06 sento

The body of the splinte fish does not have a habit, and there are sashimi, various dish methods including the grilled fish. Today, we introduce the DAITOKUJI FERMENTED SOYBEAN WITH THT CUTLASS FISH. ingredients splinte Fish Kelp Fermented Soybean Green Leek Cutting Kelp Seasoning Sashimi Soy Sauce How To Make The cutlass fish takes out the…

TATAKI OF THE BONITO

2017.07.04 sento

In Japan bonito moves in the direction of north from the end of March. About the end of April bonito will begin to pass through Kochi. This time ,called frist bonito and goes to the market in the Kansai eria. Bonito continues to move northward,In autumn, bonito will return from the northern part of Sanriku….

TATAKI OF BONITO WITH SESAME SOURCE

2017.02.14 sento

In Japan bonito moves in the direction of north from the end of March. About the end of April bonito will begin to pass through Kochi. this time ,called frist bonito and goes to the market in the Kansai eria. Bonito continues to move northward, In autumn, bonito will return from the northern part of…

Lobster Kabuto Tukuri

2017.02.13 sento

May 5th is colled Tanngo no Sekku (Boys Day), one of special day in Japan. Pray for the growth of the boys day, and display an armor, a helmet in a home. Lobster Kabuto Tukuri is change of the helmet of warrior. material Lobster Wasabi Used As Sashimi Gamish Bud Perilla Seasoning Sashimi Soy Sauce…

Flounder Ogura Tukuri

2017.02.08 sento

Flounder is a very light taste, and this fish matches various dishes well. This time, we introduce OGURA-TUKURI. Ingredients Flounder Ebisume ( SHIOFUKI－KONBU ) Wasabi Seasoning Salt Vinegar Irisake How to make Remove the scale , the viscera and wash the flounder in the water. Wipe off the water and cut to five pieces. Put…