Otsumami: Japanese small bites & appetizers: Over 70 recipes to enjoy with drinks

Product Information

Sardines from Iwate Prefecture are glazed with soy sauce and grilled on the surface, served with grated daikon and mandarin orange juice on top. Cheese Tara and Chiitara (Chitara) are both produced and sold by the Japanese food company “Natori (なとり)”. The spear squid is grilled at 60 degrees, with a knife inserted in parallel on the surface and crushed sesame seeds sprinkled. The white vinegar rice would be used for raw squid, but because it is grilled, the red vinegar rice is used instead.

The gelatinous part from the spine of the tuna is simmered in cubes and served with flavorful Japanese mustard from Kyoto. Despite its small size, it holds a significant impact. Regional Project Department. "清酒業界の現状と成長戦略 - 「國酒」の未来"[Status of Sake Breweries and Growth Strategy for the Industry - Future for the "National Beverage"] (PDF). Development Bank of Japan Inc. p.9 . Retrieved 2016-03-08. We focus on quality and flavour and cook health-conscious meals for your lunch served whilst still hot so that you can enjoy these as part of your daily schedule. Sakana have embraced not only washoku, Japanese cuisine, but also yōshoku, western influenced dishes. It is not uncommon to encounter Naporitan or Italian style pasta, pizza, cheese, gyoza, kimchi, and namul in modern izakaya. Some of the most common sakana are actually yōshoku, including potato salad, korokke and other deep fried foods.Once again, smoky rauchbier gets it done. It’s semi-sweet and malty. And this complements the smoky, savory, and spicy mentaiko. If you have learned the Japanese language for a while, you probably know the meaning of the word “Sakana (魚)”. Gyoza originates from China, but Japan has truly made it a popular Otsumami. They are dumplings with pork, tofu and vegetable filling which is steamed or fried. Gyoza is a step above dumplings because the wrapper is thinner, so it is crunchy when fried. It tastes heavenly with beer and some restaurants only specialize in making Gyoza. Another way to take Gyoza is by dipping it in a ponzu sauce that has a strong flavor. It's definitely worth tasting. If you want to cook gyoza yourself, you can take a look of this easy Japanese gyoza recipe. Since Akikos first introduced the omakase style of dining to San Francisco in 2009, our approach and inspiration has evolved over the years. Today we continue to meld the pillars of traditional Japanese and hyper-seasonal California cuisine. We want to surprise our guests with unexpected bites that portray thoughtfulness from presentation – like the plating of our Chawanmushi, topped with uni and presented in a delicate sea urchin-shaped hand-blown glass vessel, to taste in our signature nigiri, dry-aged in-house.

Not every piece of fish needs soy sauce, otherwise everything would taste the same. My favorite way to prepare nigiri is simply with lemon and salt, so that you can taste the quality of the fish and the purity of the ingredients shine. The best way to enjoy nigiri is right off the chef’s hand. Timing and temperature are key with the omakase experience, which is why we prefer to serve each piece one by one. Our nigiri is seasoned for the perfect bite — our sushi rice is dressed with our secret vinegar, served at body temperature, and each piece of fish tempered with special attention to any accompanying accoutrement. Talk about the fish, how it's sourced, the aging methods... How long do your fish normally age and what was the process like to create this system of offering the freshest fish to your guests? These Eihire are produced by a food company in Niigata, which is famous for the sake, so I guess the maker used the alcohol as a flavoring for the Eihire. Himono are dried fish dishes and can usually be found at izakaya that specialize in seafood. Some common choices include shredded dried squid, dried fish, and “eihire” (dried manta ray) which is eaten with mayonnaise. Nimono Yamitsuki (やみつき)" is a Japanese term for being so drawn to something that you can't help but enjoy it over and over. It's often used for food, drinks, hobbies, or habits that people find satisfying and fun.Known as "yamitsuki" (やみつき) or "addictive" cabbage in Japanese, these salted cabbage side dishes are often served in izakaya (Japanese pubs) or yakiniku (Korean BBQ) restaurants, where people often gather to drink and eat. The writing done, all that’s left is for you to enjoy our sweet and savoury desserts, with a final flourish And there are many other ways people enjoy iburigakko. This includes wrapped in meat, with rice, chopped in mashed potatoes, and sandwiches. Homemade monkfish liver and slices of small melon marinated for two months are wrapped together in nori seaweed, served with the dark red vinegar rice. While some places keep it simple and just add salt, pepper and sesame oil to their yamitsuki cabbage, I used a couple of extra ingredients to turn this simple dish into the ultimate umami bomb!