BLOG

This is Buri no Kamayaki. It’s the collar of a yellowtail, simply seasoned with salt and grilled until the skin gets nice and crispy. I’ve served it with a bit of grated daikon and a slice of lemon- just as it’s traditionally enjoyed in Japan.

BLOG
This is Buri no Kamayaki. It’s the collar of a yellowtail, simply seasoned with salt and grilled until the skin gets nice and crispy. I’ve served it with a bit of grated daikon and a slice of lemon- just as it’s traditionally enjoyed in Japan.
Asakusa today.It was broadcast live by NHK.”Let’s go!” shouts…
前の記事
notice.A musical reading of Shotaro Ikenami’s popular period drama &#8220…
次の記事

関連記事

Shichimi Togarashi, which means seven-flavour chilli pepper, is said to have originated about 400 years ago in old downtown Edo- now called Tokyo. It was inspired by traditional Chinese medicine and mixed chilli pepper with other ingredients. It gradually became a special Japanese spice mix. As Edo food culture spread, shichimi began to be sold all over Japan. Each brand has its own mix, but most of them include three main ingredients: chilli pepper, sansho- Japanese pepper, and sesame seeds. This one is from one of the major shichimi brands, called Yagenbori. Their mix includes chilli pepper, sansho, roasted chilli pepper, black sesame, dried citrus peel, poppy seeds, and hemp seeds. Shichimi tastes amazing with yakitori!