Ikura-don, Topday's dinner

Ikura is salmon's egg.

Takikomi Gohan (Shirasu and Okiami), Today's Dinner

Shirasu and Okiami are boiled small fish and shrimp.
It put into rice cooker during steaming period.

Tokyo Skytree

first time to go under this one.

Sumiso-ae Scallop and Wakame

Sumiso is mixed source Shiro-miso and vinegar. The taste is not sour, some sweet taste.

Sabamiso, Today's Dinner

Saba is Mackerel. Sabamiso means Macherel cooks in miso base paste.
My recipe puts home-made pickled plum.

Kasu-jiru, Today's Dinner

I got very good Sake-kasu, which is pomace of Japanese Sake.
This Sake-kasu is pormace of Dassai, one of my favarite Sake.

Kasu-jiru stewed Sake-kasu, Salmon and vegitables.
It's very creamy and home-made taste.
I had diner with Sashimi of Hiramasa, Clam and Poke Saute.

Fresh Shirasu Rice Bowl, Tobiccho, Enoshima

The resturant is very faimous in Enoshima. "Shirasu" is white bait. (I guess fry of sardines)
So fresh raw "shirasu" and "Sakuraebi", which is pink small shrimp put on the rice bowl.
Enoshima is one of bay area in Kanagawa-ken 1hour trip from Tokyo and cosed Hakone hot spring areas.
You should try this when you hava chance to go to Tokyo!

Tobiccho Official Site (only Japanese) :
http://www.tobiccho.com/

Uzura Gayu Berakfast, Hyotei, Kyoto

Hyotei is very traditional Jpanese Cisine in Kyoto since 1837.
I visitedtei Annex in Feb 2011. It's breakfast time early morning. So air is clean, birds chatting then I had rice porridge breakfast. I felt very refresh.


Hyotei English official site:
http://hyotei.co.jp/en/

Marinetting Octopas & Wakame by Plum Vinegar

Octpas has many Taurines. And Plum vinegar is extract when make home-made Umeboshi.
Plum Vinegar has many citiric acid and reduce Uric acid level.

Today's Dinner

• Kinpira (Burdock & Radish leaf)
• Marinetting Octopus & Wakame by Plum Vinegar
• Mackerel & Grated Radish
• Miso Soup (Tofu, Nettle Tree and Leek)
• Stew (Chiken, Burdock, Potato, Radish and Carrots)
• White Rice