あけましておめでとうございますー Happy New Year!
So excited to post my very first blog finally (way long overdue ..I know!).
Here, I would like to share stories about our trip to Japan from late December through 三が日(Sanganichi: the first three days of a new year). Japanese celebrate a new year on those first three days. So, if you are planning to go visit Japan during that time of the year, be prepared! A city that never sleeps such as Tokyo also does “sleep” on those days.
We went to this restaurant, “Daruma,” in Odawara, Kanagawa, south of Tokyo.
Enjoy authentic, fresh seafood in this old, traditional Japanese house!
Left: Grilled turban shell. Don’t forget to enjoy the soup in the shell, full of flavor of turban shell, shiitake, bamboo shoot and mitsuba (Japanese honeywort).
Right: Sushi. Fresh seafood fishermen caught in the morning. As you see, they don’t serve as much rice as we do in the States–small, one bite size. Pickled ginger-not sweet at all, just so refreshing.
Left: Japanese hotpot. Fresh, local vegetables and seafood. Cooked on your table, using a small portable burner. Just enjoy ingredients– no additives, no additional stuff.
Right: Tempura. Airy and light. Their shrimp and vegetables were super good.
As you see, key words for Japanese food is “fresh and simple.” Here, cooking is all about “enhancing the flavor of ingredients” so that foods can speak for themselves in a harmonized way.. Each ingredients complements each other. This is something we would like to always keep in mind when cooking Japanese.
To be continued–see you in my upcoming blog, “Trip to Japan-Part 2.”
Thank you for checking my blog. See you soon!.