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“This is salmon takikomi gohan. You slice the salted salmon into fillet strips and grill just its skin first to give it a savory scent. Then you cut it into cubes and cook them along with the rice. By placing some Japanese wild parsley on it before eating it, the fishy scent will disappear, making it even more better to eat." "Hmm. I like how they grilled the skin first to give it the savory scent. And cooking the bones with the rice really brings out the flavor." "This takikomi gohan lets you taste every essence of the salmon." "The next one is a classic maze gohan, hijiki rice. A good hijiki is one that's thick and long, with a slight firmness to it. You cook that hijiki along with carrots, shiitake mushrooms, lotus roots and thin fried tofu into a sweet and salty taste and then mix them into the cooked rice." "Ha ha ha. This is definitely a very Japanese flavor!" "It's rustic, but it has a rich, fertile flavor that moves my heart.” — Tetsu Kariya