Sunday, September 9, 2012

Sazae don

Sazae, which translated as turban shell, fried with egg, mushrooms and leaves of the honewort plant, served on a bed of rice with miso soup and pickles. A great lunch.

Mount Fuji Curry

Japanese style curry served to look like Mount Fuji. Served with salad and deep fried delights. And a tomato. A visual and culinary pleasure.

Beef muscle stew

A stew containing vegetables and beef muscle. Delightful.

Sautéed king trumpet mushroom

The "Pleurotus eryngii" mushroom sautéed in soy sauce and butter, served with leek. Soft and juicy. A pleasure to eat.

Hiroshima Okonomiyaki

Fried soba noodles with cabbage encased in a kind of egg pancake with otafuku sauce, mayonnaise, fish flakes and ginger. A lot to eat. Very filling. Normal okonomiyaki doesn't have noodles in it. I should eat this more.

Octopus and mayonnaise crisps

Octopus and mayonnaise crisps. Interesting. Not that bad at all.

Scorpion fish miso soup

Miso soup served with a whole scorpion fish in it. A bit tricky to eat the fish in a sophisticated way but it tasted wonderful.

Koaji sushi

Baby horse mackerel sushi served with leeks, ginger and shiso leaves. Wonderfully fresh and served by a lovely old couple.

Tengusa

This is an edible seaweed that is dried then boiled to produce a kind of jelly-like noodle. On the left is how it is served, on the right with vinegar, soy sauce and brown sugar. Freshens up your mouth. Lovely, but I wouldn't add soy sauce next time. I think we weren't supposed to do that.

Ika sama don

Fresh squid soaked in iced water overnight (the white one) and fresh squid soaked in a kind of soy sauce overnight (the brown one) served on sushi rice with oba leaves, yellow pickled radish (takuan) and sesame seeds. On the top are more oba leaves and a fresh egg. Served with cucumber pickles and a seaweed miso soup. Tasted really fresh.

Saturday, September 8, 2012

Corn potage ice lolly

Corn potage ice lolly. With real bits of corn in it. Tasted, well, like corn soup. Odd but interesting.

Friday, June 15, 2012

Touji soba with duck

An interesting dish. Soba are noodles made from buckwheat, seen here in the small straw basket. The noodles are served cold but you put a few mouthfuls into the basket and then put the basket in the soup to heat up the noodles and to give them some of the soup's flavour. You then put the noodles in your bowl, add some of the contents of the soup and some of the soup itself. The soup had some pieces of duck in it, along with mushrooms, green onions, fried tofu, edible wild plants and wheat bran. Touji is the name of the dish and doesn't seem to translate into English. A brilliant dish, both interesting to eat and tasty.

Thursday, June 14, 2012

Grasshoppers!

A bowl of grasshoppers soaked in a sweet soy sauce. Yummy!

Wednesday, May 30, 2012

Cow's intestine

Cow's intestine, grilled fresh at the table. A bit rubbery but not too bad.

Friday, May 25, 2012

Mackerel cured for a year

These pieces of mackerel were cured for a year in nuka, a salty powder consisting of rice casing. Very strong taste. Good with beer.

Thursday, May 24, 2012

Quail

Freshly grilled quail. Some of the bones were small enough to crunch through. A bit tricky and messy to eat but lovely nonetheless.

Wednesday, May 16, 2012

Black eggs

These are normal eggs hard boiled in naturally hot sulphuric water bubbling out of the side of the mountains in Hakone. Once the black shell is removed, they look and taste relatively normal but I did feel a little queasy after having two of them.

Friday, May 11, 2012

Partly digested food from the inside of the stomach of an anglerfish

Yes. That's right. On this plate were baby squid, horse mackerel and flounder. They were partly digested, having come from the inside of the stomach of an anglerfish. This must be the strangest dish on this website so far. Quite salty but pretty good.

Freshly boiled squid tentacle

Our chef boiled a whole octopus. He cut off a tentacle, skewered it and presented it to me. I gladly accepted it and chomped it down.

Crab and anglerfish stew

It was a bit tricky to eat the crab and the anglerfish. The soup was a bit salty too. But not so bad.

Raw whale

These pieces were so soft. They slipped down a treat.

Tuesday, May 8, 2012

Flat tsukune

Flat minced up chicken served on a thin piece of wood with a bit of sauce. Not so bad, but it stuck to the wood.

Sunday, May 6, 2012

Miso potato

Deep fried potatoes with a light batter, covered in miso. Hot hot hot. Lovely lovely lovely.

Saturday, May 5, 2012

Chocolate cake with tomatoes

Yes that's right. Chocolate cake with cherry tomatoes on top. An odd combination. I needed a second piece to decide if I liked it or not.

Deep-fried crabs

The crabs were alive a few minutes earlier. Nice and fresh!

Birthday cake

Wow. How about that for a birthday cake?! A mound of rice with raw fish on the top, decorated with sushi, salad and fish eggs. Fantastic!!

Octopus

Raw and boiled octopus. Eaten with a bit of soy sauce, both were fantastic.

Eel liver

Eel liver on a stick. Not so bad. The sauce was good.

Deep-fried gyoza

Gyoza are dumplings filled with meat. Here they were deep-fried. Wonderfully unhealthy!

Boiled gyoza

Gyoza are little dumplings filled with meat. Here they were boiled and were served in water. Although they were quite tricky to pick up with chopsticks, they slipped down a treat.

Friday, May 4, 2012

Squid and vegetables

Squid with vegetables. Not so exciting. Except there are squid tentacles together with squid innards in this dish. The mayonnaise topped it off beautifully.

Monday, April 16, 2012

Deep fried eel spine

Crispy eel spines. The perfect accompaniment to beer.

Friday, April 13, 2012

Sakura ice cream

Cherry blossom ice cream. There were bits of bud in it too. Lovely on a sunny spring day.

Saturday, April 7, 2012

Raw oysters

Oysters. Raw. Slipped down a treat!

Wednesday, April 4, 2012

Mayonnaise flavoured crisps

They really tasted of mayonnaise too. Fantastic!

Sunday, April 1, 2012

Agedama Udon

A bowl of udon noodles served with crunchy deep-fried flour batter. At first I thought they were rice crispies but they are not made from rice. Of course, they went soggy pretty much straight away but it was an interesting enough dish.

Fugu!

A plate of fugu, the deadly puffer fish. I am still here to tell the tale so the poison was successfully removed. The fugu was cooked in a hot pot style, called nabe in Japanese. We also had some of it raw.

Tororo Udon

This is a bowl of udon noodles served with grated mountain potatoes. Having this on top of a mountain after a spot of hiking was particularly welcoming.

Friday, March 30, 2012

Soaked green peppers

A tricky dish to translate but these long green peppers have basically been soaked in a soy sauce based sauce for 8 months. They were quite hot.

Raw squid

A simple plate of raw squid. Lovely lovely lovely!

Deep fried flounder

The flounder were cut in such a way that they bend upwards when they are deep fried. This was a great dish to have on a Friday night.

Slightly cured mackerel

Raw mackerel that had been slightly cured in salt and vinegar.

Horse mane

Raw horse from around the mane. The fat was too chewy to swallow. But the meat itself was fantastic.

Shark cartilage

Raw shark cartilage in a plum sauce with cucumber and sesame seeds. The plum sauce was so strong that it was difficult to taste the cartilage. But definitely an interesting dish.

Roast potatoes on a stick

Roast potatoes on a stick. As fantastic as you think they would be.

Garlic cloves

The yellowy-brown ones on the left are soaked in soy sauce and the pinky-purple ones on the right are soaked in a plum sauce. They are soaked for at least 10 days but they could have been soaked for months or years.

Saturday, March 24, 2012

Salamanders!

Salamanders! On a stick! Not much to them but cooked in a nice sauce so they tasted great.

Saturday, February 18, 2012

Green tea KitKat

By special request, a green tea KitKat! And lovely it was too.

Friday, February 17, 2012

Fried udo

The top of the udo plant deep fried with some seaweed. The green powder is the same powder used in a green tea ceremony.

Udo

Udo translates as udo in English. It is somewhat similar to white asparagus and comes from the ginseng family. Here it is served raw in miso vinegar.