•  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  

Japanese Cuisine – our culinary journey

At the end of the journey, we arrived at the port of Sakaiminato in Japan. During customs clearance, I miraculously saved all kinds of “elixirs of youth”, which I bought as gifts (ech te these limits). Then it went smoothly. Now we had 5 hours in anticipation of completing formalities related to the check-in of our cars. We devoted this time to visiting the port and the fish market that was in the area. We had the opportunity to see the wealth of fish and seafood, and even though we have already seen many things, we were very impressed. Especially Me, as a cook, was in my element.

What would I do, if I had such treasures in reach every day … one can only dream..

Fish species we have not even heard of, handsome tuna, swordfish, king crab, octopus, squid, mussels – to choose from. The prices were the worst for me … it was hard for me to believe that such specialties cost a pittance. At the market, we purchased 2 sashimi trays that were absorbed in flight. I can not describe the taste because everything was picked up a few hours earlier.

After picking up the cars we went to Hiroshima where we visited the local bar..

Here again we had the opportunity to try Japanese specialties: marinated lobsters, calamari stuffed with caviar and sashimi with swordfish and tuna. The Japanese rarely prepare sushi in the “European” way we know; in the form of wrapped poppies.

Our adventure with Japanese cuisine was continued in Tokyo. Here I tried a fish soup to which literally everything was put in, including the head and spine. When I prepare a fish soup, I try to make it clear and here, the local chef did not bother about it because the soup itself associated me with … water from the puddle. It was pretty good but I’m doing better 🙂

In Japan it is difficult to find fast food.

The country benefits from the benefits of the sea and the kitchen is healthy and balanced. The dishes are delicate, spiced minimally to emphasize the natural taste of the dish. Fish, seafood, rice and pasta reign supreme. A meal in Japan means not only intake to eat, but also an opportunity to celebrate the meeting.

I must admit that I am very impressed with the Japanese cuisine culture and I have already started to model myself on the dishes that I have seen and have had the opportunity to try.

 

grzegorz@drivenfar.com

Changing the circle in the river – it is interesting

Nastepny post

Ferry crossing – a necessity or a moment of peace?

Nastepny post