Tuesday, June 28, 2011

Pork cheek

Pork cheek. The cheek of a pig. Brilliant!

Friday, June 24, 2011

Mullet (Bora)

Wow. Just look at the presentation. And only ¥500. Raw fish is amazing but this was better than amazing.

Friday, June 17, 2011

Tarako

Smoked cod roe. Quite a strong taste.

Mabonasu

Aubergine cooked with minced pork and a hint of vinegar.

Tatami Iwashi

Dried baby sardines that are lightly grilled before being served. They look a little like a tatami mat, traditionally found in Japanese houses.

Fried natto

Natto is pretty popular in Japan. It is a pile of fermented beans which are pretty sticky and stink like billyo. Eating natto is seen as the ultimate test to foreign residents - eat it and you are praised for your eating ability. The chap in the place I ate this asked me if I was sure I wanted it because it was natto. I confirmed that indeed I did want it. I was then told that I was great because I "could" eat it! The natto here is fried with tofu. I don't think natto is amazing nor do I think it is disgusting. Just pretty average for my taste buds.

Fried sardines

An interesting dish. One mashes the sardines up into a paste and then it is fried and served thus. Lovely with a drizzle of soy sauce on top.

Saturday, June 11, 2011

Pork voice box

A stick of pork voice box. I only thought about taking a picture after I had eaten half of it.

Friday, June 10, 2011

Cabbage and egg with miso soup

Skewers of cabbage and boiled egg served with miso soup. Delicious!

Pork intestines

Pork intestines yakitori with miso soup. So so tender.

Kushi Nikomi

This translates as stick stew. This is a big vat of miso soup with pigs intestines on sticks floating in it. There were also sticks of cabbage and sticks of boiled eggs.

Monday, June 6, 2011

Takoyaki Croquette

Takoyaki are balls of octopus. Here they are surrounded by mashed potato and deep fried.

Friday, June 3, 2011

Jujuyaki

This came to the table still simmering with a lot of smoke coming from the plate. This is the most important raison d'etre for this dish and the exact ingredients vary from place to place. Here, loads of vegetables and bits of miscellaneous meat.

Kakuni

This is a little tricky to explain. Wikipedia tells us, "Kakuni is made of thick cubes of pork belly simmered in dashi (Japanese soup stock), soy sauce, mirin (a kind of rice wine), sugar and sake. By cooking it for a long time over a low temperature, the collagen breaks-down into gelatin, keeping the meat moist while becoming extremely tender, allowing it to be consumed with chopsticks easily." So there we go. Tasted great.