Monday, August 8, 2011

The Wonders of 日本料理

Hamachi sashimi with shiso and ikura. Do you see the marbling of fat on the hamachi? The pairing of that fine marbling with the lovely weblike design on the shiso leaf is entirely intentional, thank you for noticing. And I'm not sure what shape your eyes are, but is it just me or does that center shiso leaf cradling the little eyeball-like ikura not resemble an eye? Tell me that's not genius right there. You can't? Oh come on. Not to mention, the sashimi was delicious with shiso, ikura, some wasabi, ripe avocado, and toasted salted nori. Soy sauce was utterly unecessary; the ikura provided just the right savory touch. Rice would've been good but we were too lazy to make it.
Bought these egg molds from Daiso in Berkeley. Aren't. they. adorable? The first time I tried, the eggs were not big enough, so they came out very pathetic looking. So I purposely went hunting for not large, but extra large eggs for this important order of business.

I admit, eggs do taste better when they are in pretty shapes. So there you have it - two classics of Japanese cuisine. Sashimi and the Molded Egg. (What are you grimacing at? I said molded, not moldy)

No comments:

Post a Comment