Saturday, July 31, 2010
Friday, July 30, 2010
Wednesday, July 28, 2010
The nigiri sushi style as known today was invented sometime between 1818 and 1831. There was no refrigeration system then. Around the end of the century (around 1897?), corporatization of ice making started, which allowed some raw fish to appear on the nigiri, but for the sushi menu to become full of raw fish as we know it today, we had to wait until the 1950s for the fridge to become a common presence.
What was sushi like before all that????
We thought it could be fun to do a reconstruction dinner, going back to the late 1800s, before the refrigeration system was developped. No fish is going to be raw for this occasion, but all will be treated with preservation techniques used back then.
Then to make the event even more interesting, we are going to pair this with sake made with two old-fashioned methods - Kimoto and Yamahai.
Old-fashioned sushi and sake dinner- Wednesday August 4th, starting at 7pm.
Dinner + 2 glasses of sake = $75 (tax and gratuity not included)
Reservation is needed for this dinner. Please contact us if you are interested.
Seats are limited to 24.
Tuesday, July 27, 2010
Saturday, July 24, 2010
Friday, July 23, 2010
Thursday, July 22, 2010
13% fat content, so a pretty fatty fish. It contains a good amount of Vitamin A as well.
Between its skin and meat, it has a complicated web of very thin bones that are just impossible to take off. So the technique used here is to put tiny incisions in the meat (together with the bones) without cutting the skin - The skin will then keep the whole thing together from falling apart, and now the bones are cut so small and
they are so thin to begin with, they are completely edible. The technique is called "Hamo no hone-giri", which could be roughly translated as "The bone cutting of Hamo".
It takes a high skill to do this right, as it has to be cut thinly enough to make the bones edible, but not to mince the meat so much as it could then lose its delicate texture and subtle taste.
Hamo is a very prized fish in the summer in Kansai region. It is extremely important in Kyoto cuisine. One of the top 3 important traditional summer festival Gion Matsuri of Kyoto is also called Hamo Matsuri for the custom of eating hamo during the festival.
Wednesday, July 21, 2010
Last night was the Japan made beer and kushiage pairing dinner.
[kushiage = deep fried skewer]
On a hot summer night, in Japan, we enjoy very much the combination of deep fried skewers and beer. So much so that there exist even places only serving kushiage.
Traditionally, kushiage are simply various ingredients breaded and fried. The most traditional setting of a kushiage place is a tiny space with only a counter where you enjoy the brewed drink and the fried skewers standing. Yes, standing. No seats. And the correct way to stand is not facing the counter but with the body looking sideways, so as to accomodate as many fellow customers at the counter, where the kushiage are being fried in front of you. If you stand facing the counter of these mom and pop places, the wife inside the counter would scold you for having no manner. Yes, it is hard core.
At these traditional places, the skewers are normally served with pretty large rough cuts of cabbage and a bowl of sauce (to share with the other fellow customers - which means strangers dipping skewers in the same bowl of sauce).
Nowadays, there are also more modern places serving kushiage in a completely different setting, sometimes in a course style, frying non-traditional ingredients and serving with unique sauces. We opted for the latter, more modern approach (Our place is too big to scold the customers for standing incorrectly. So we sat down for the dinner).
* BEER: Echigo-koshihikari / rice
* Fava bean and Pork belly
* Tukune-minced chicken
* Asparagus wrapped in bacon with yuzu mayo
* BEER: Hitachino white ale
* Blue Shrimp with Sauce Americaine
* Zucchini, tomato, eggplant
* Salmon with salmon roe on top
* BEER: Yebisu
* Minced tofu and vegetable
* Rice cake with mentaiko(spicy cod roe) on top
* Scallop with sea urchin on top
* BEER: Echigo-red ale
* Camembert cheese with apple sauce
* Beef and baby onion
* Duck and scallion
* Coedo-Beniaka/roasted japanese sweet potato
* Pineapple, Banana, Apple
served with sweet potato ice cream
The beer served were all Japan brands and made in Japan (some Japan brands are not necessarily made in Japan). Hopefully the participants tasted some for the first time and found a new favorite - and if you were not with us at the pairing, you can try these beer the next time you come in!
Saturday, July 17, 2010
Friday, July 16, 2010
Wednesday, July 14, 2010
Tuesday, July 13, 2010
Saturday, July 10, 2010
Friday, July 9, 2010
Thursday, July 8, 2010
Tuesday, July 6, 2010
Saturday, July 3, 2010
Friday, July 2, 2010
Thursday, July 1, 2010
Is this going to be a lobster soup for this weekend's late night special ramen or a sauce americaine over rice? I don't know yet, but it smells amazing in the kitchen. I wish someone will come up with a technique allowing computers to download aromas. It should be possible, now that we have 3D TV, what's next could be aroma TV?