“Starting from the top left: thinly sliced Akashi sea bream sashimi, with a prickly ash bud and miso dressing-- to be enjoyed with the ponzu dipping sauce. Miso-glazed Kamo aubergine. Maizuru cockles sandwiched between slices of myoga ginger. Gizzard shad marinated in sweet vinegar, served in a miniature sushi roll. Fried matsutake, conger eel grilled two ways, Manganji sweet pepper tempura, abalone pickled in Kyoto-style sweet white miso and then grilled. Fish paste noodles, Kurama-style local chicken, smoked mackerel with a pine nut stuffing. Fresh soy milk curd and vegetables pickled with red perilla.” SeafoodSeasoningsJapanese Cuisine Book:The Kamogawa Food Detectives Source: The Kamogawa Food Detectives
“In the bottom right is the grilled fish of the day--- in this case, teriyaki yellowtail. Top left is a selection of sashimi and pickled dishes.: Akashi sea bream, Kishu tuna, and flash-grilled Karatsu abalone. Seared Miyajima conger eel, served with pickled cucumber and myoga ginger. And in the bottom left is the matsutake rice--- the mushrooms are from Shinshu, and wonderfully fragrant. I'll bring some soup over shortly. In the meantime, enjoy!' Nagare bowed and turned back to the kitchen. 'Let's tuck in,' said Tae, joining her hands together in appreciation before reaching for her chopsticks. 'It's delicious,' said Nobuko, who had already reached into the bento and sampled the sea bream. 'The sashimi looks wonderful, but these appetizers are simply exquisite. Let's see... rolled barracuda sushi, dash-maki omelette, and those look like quail tsukume balls. And this simmered octopus--- it just melts on your tongue!” SeafoodSushiJapanese CuisineSashimiBento Book:The Kamogawa Food Detectives Source: The Kamogawa Food Detectives
“Seeing as it's cherry season, I've gone for an imitation of a lunchbox from a blossom-viewing picnic. On top of that folded kaishi paper is the wild vegetable tempura. Ostrich fern, mugwort, devil's walking stick, koshiabura and smilax. There's some matcha salt on the side, or you can try it with the regular dipping sauce. The sashimi is cherry bass and halfbeak. Try it with the ponzu. For the grilled fish dish, I've gone with masu salmon in a miso marinade, together with some simmered young bamboo. Firefly squid and wakame seaweed dressed with vinegared miso, overnight Omi beef, and deep-fried chicken wing-tips. In that wooden bowl is an Asari clam and bamboo shoot broth.” SeafoodPlantsJapanese Cuisine Book:The Kamogawa Food Detectives Source: The Kamogawa Food Detectives