Author: Lucy Seligman

Sakuraco Subscription Review Box

I was approached recently by ICHIGO Inc., the parent company of TokyoTreat and Sakuraco. They offered me the opportunity to review one of their subscription boxes. I actually was delighted as I had been regularly seeing ads for both. I choose Sakuraco as I have such a fondness for traditional Japanese sweets which often can be challenging to find such authentic and such a variety of treats even here in California!

I invited my friend, Nancy, to join me in tasting this box of wagashi seasonal traditional Japanese sweets. She had never tasted any Japanese sweets so I thought it would be a nice balance to my more knowledgeable palate.

What is the Autumn Moon Viewing Festival?

Tsukimi (月見) “moon-viewing or looking at the moon”, are Japanese festivals honoring the autumn moon, which take place all over the country. I have very fond memories of going to a number of these when I lived in Japan with family and friends and of course, sampling and savoring delicious traditional foods, sweets and snacks, as well as admiring the beauty of the autumn moon made it always very special and memorable. To this day, you may find me outside often admiring the moon here in California!

This is a very clever, ambitious, generously filled, and curated seasonal subscription box that provides great value and variety as there aren’t many companies that offer locally sourced and made Japanese sweets sent internationally. I love these types of sweets so I may consider ordering for myself and my daughter in the future as a holiday gift. I am especially interested in what they may offer for Japanese New Year’s as that is a favorite holiday of ours.

Treats in the Sakuraco Subscription Box that We LOVED:

Kokuto Kinako Mochi—I love any type of mochi and Nancy loved it too

Tsukimi Candy—We both liked the pear flavor more than the grape

Black Sesame Miso Arare—with a glass of sake and or beer a perfect umami snack!

Hokkaido Sweet Potato—moist, rich flavor and not overwhelmingly sweet

Tsukimi Ryokucha (green tea)—a winner

Tsukimi Mikan Cream Cookie: So unfortunate these crunchy cookies arrived broken as they were visually so pretty. Despite that, we both loved the flavor.

Chestnut Dorayaki: Delicious

Custard Taiyaki: Yummy

We also really appreciated that it included a cute Tsukimi traditional tableware ceramic dish from Gifu Prefecture of rabbits dancing under the moonlight as a keepsake. I read the beautifully written, informative, detailed and beautifully photographed in-depth booklet cover to cover that not only included the history of the Tsukimi Moon Viewing Festival but also where each treat came from and detailed information on the local makers.

The breadth of the sweets offered from all over Japan was a really nice and thoughtful touch with introductions of different regions and prefectures as well. Sakuraco says that they work directly with many Japanese family-owned businesses who have dedicated their lives to the art of snack making. I love that they are supporting local businesses in Japan in many different prefectures around the country and introducing them to the international market.

Some misses:

Usagi Pon Senbei—not tasty at all

Kodaimai Senbei—loved the crunchiness but very dry

Cocoa Black Soybeans—Not a great balance of flavors

Usagi Hozui: We found the texture tough and not flavorful which disappointed me as I usually love this treat. Perhaps it doesn’t travel well?

Lemon Baked Chocolate—While I love lemon as a flavor, neither of us could taste the chocolate at all but the rice puffs for crunch was a nice contrasting touch.

Some Minor Quibbles and Suggestions:

Packing better to avoid breakages: This surprised me that more care wasn’t taken in the packing (although they say it is hand-packed) since overall, it is obvious such care was taken in all the other elements of the box. All the senbei included in this box arrived broken. A pity since many of them were so pretty and visually attractive.

Signing for the delivery of the box: I get a lot of boxes from Japan and have never had to sign for any of them, but I did for this one. Very annoying as it interrupted an important business call I was on.

Overall if you’re looking to try out a Japanese treats subscription box, I definitely recommend giving Sakuraco a try!
Yoko Street: Authentic Japanese Cuisine Delivered to Your Doorstep

Do you ever crave the mouthwatering flavors of authentic Japanese cuisine but find yourself reluctant to leave the comfort of your home? Introducing Yoko Street, a new revolutionary food delivery service that brings genuine Japanese dishes right to your doorstep in the USA. This is a new venture created by Oisix ra daichi’s; they are the largest online supermarket and home delivery company in Japan. They recently launched a new Japanese meal delivery company, inspired by Japan’s enchanting 横丁 (yokocho) side streets – Yoko Street!

Yoko Street: Review

Their mission is to celebrate hidden culinary gems and bring authentic Japanese flavors to the U.S. with fresh, healthy meals. Yoko Street, launched in July, specializes in local and regional cuisine, emphasizing seasonal dishes to foster cultural experiences through their Yokocho concept. They reached out to me to try one of their boxes for free and here is my review. It’s important to note that most of Yoko Streets dishes are done in the style of sous vide – which I love!

Why sous vide cooking is so tasty

Sous vide cooking is a culinary technique that involves cooking food at a precise temperature in a vacuum-sealed bag, resulting in tender and flavorful dishes.

By cooking food in a sealed bag, the natural juices and flavors are not able to escape, resulting in a more intense and concentrated taste. This is especially important when it comes to meat, as sous vide cooking can transform even the toughest cuts into melt-in-your-mouth goodness.

Another reason why sous vide cooking is so tasty is its ability to evenly cook food from edge to edge. With sous vide, the precise temperature control ensures that every part of the food is cooked to perfection, resulting in a consistent texture and flavor throughout.

Additionally, sous vide cooking allows for precise control over the doneness of the food. Whether you prefer your steak rare, medium, or well-done, sous vide cooking can deliver the exact level of doneness you desire. This level of precision is difficult to achieve with other cooking methods, making sous vide a game-changer for those who appreciate a perfectly cooked piece of meat or fish.

What we tasted from Yoko Street

As I mentioned above, most of Yoko Street’s dishes use this sous-vide technique. It was the first time outside of a restaurant that I have tasted dishes prepared using this technique, which as I learned have both pluses and minuses. I found the directions, while precise, were not sufficient to serve hot dishes at least if I did the technique of placing the pouches into boiling water for 8 minutes. If I did the microwave technique, it was more exact.

I invited my neighbor, Nancy, to join in and be a fellow taster and judge. Portions were quite generous, so we split the dishes into two meals.

Miso ramen with pork, corn and scallions

We tried Miso Ramen from Hokkaido. While the pork was very tender and flavorful, we found the corn, the other main ingredient, not. It tasted old and or from a can. Not sure why the fresh scallions, used as a garnish, were not very fresh. The noodles and broth were fine, but not extraordinary. We gave it a B-.

Stir fried yakisoba noodles with teriyaki chicken, edamame and pickled ginger

Next we tasted the classic Japanese street food favorite: stir-fried yakisoba with teriyaki chicken. This dish combines noodles, vegetables, and tender chicken in a harmonious blend of flavors that will leave you craving for more. Just like sous vide cooking, yakisoba preparation requires attention to detail and a commitment to achieving perfection.

The key to a delicious yakisoba lies in the balance of ingredients and the cooking technique. Thick, wheat-based yakisoba noodles are first boiled until they reach the ideal al dente texture. Then, they are stir-fried in a sizzling hot pan along with a medley of sliced vegetables. These vegetables not only add a refreshing crunch but also bring a vibrant range of colors to the dish. I am not sure why no vegetables were included.

Now, let’s talk about the star of the show: the chicken. Tender, juicy chicken pieces are marinated in a savory blend of soy sauce, ginger, garlic, and a hint of sweetness before being added to the yakisoba stir-fry.

To elevate the flavor profile even further, traditional yakisoba is often garnished with a sprinkle of sesame seeds and a drizzle of tangy yakisoba sauce. This special sauce is a mix of Worcestershire sauce, oyster sauce, soy sauce, and mirin, creating a perfect balance of sweet, salty, and umami flavors.

This was very tasty and the yakisoba were accompanied by edamame as a side, and pickled ginger, a traditional garnish. I wondered why aonori (a type of green seaweed) another traditional garnish wasn’t. To me it is an essential ingredient to this dish. We gave it an A.

Teriyaki Buri with five-grain rice, and pickled vegetables

Teriyaki buri (yellowtail) is a true delight for seafood lovers. The fish is marinated in a blend of soy sauce, mirin, and sugar, allowing the flavors to infuse and enhance its natural taste. Once marinated, the yellowtail is cooked to perfection, ensuring it remains tender and juicy.

When you take your first bite of teriyaki buri, you’ll be greeted with a burst of flavors. The tender yellowtail, infused with the marinade, melts in your mouth, offering a rich and satisfying experience.

We loved the teriyaki yellowtail (buri) which was flavorful and very tender and moist and the fresh pickled vegetables as a side. The five-grain rice was not very interesting. We gave it an B+.

Miso soup with root vegetables

Miso soup, a simple yet iconic dish, is a mainstay in Japanese households and restaurants alike. Made from the combination of miso paste and dashi, a stock made from bonito flakes and kelp, miso soup serves as the perfect appetizer to any Japanese meal.

The beauty of miso soup lies in its versatility. While the traditional version typically features tofu, seaweed, and scallions, you’ll find countless variations across Japan, each with its own unique twist. From the addition of clams or mushrooms to the use of different types of miso paste, each region and even each household adds their own individual touch to this beloved soup.

While I liked the root vegetables in the miso soup such as daikon radish, lotus root and burdock, Nancy did not. It needed more color and a better balance of the miso flavor. We both found it bitter.

What is Ma Go Wa Ya Sa Shi i?

Ma Ga Wa Ya Sa Shi I is a basic tenet of every Yoko Street dish.

At its core, Ma Go Wa Ya Sa Shi i represents the delicate balance between five essential flavors in Japanese cuisine: sweetness (ma), sourness (go), bitterness (wa), saltiness (ya), and umami (sa shi i). These five tastes dance together to create a symphony of flavors that tickle the palate and leave a lasting impression. Each element of Ma Go Wa Ya Sa Shi i serves a purpose in a dish, contributing to its overall balance and complexity.

In conclusion, I think Yoko Street has a clever concept that with some tweaking could be a welcome addition for newbies and lovers of Japanese cooking in the States. Add in some more fresh dishes, and make sure the photo and description match the actual dish. Add in suggestions on plating the dish as well.
Hiyashi Chuka Recipe
Imagine a sweltering summer day, with the scorching sun beating down relentlessly. You’re desperate for a refreshing meal that will not only help combat the heat but also provide a burst of flavor and nutrition. Look no further than Hiyashi Chuka, the Japanese dish that is here to rescue you from the summer doldrums. This cool noodle salad is not only delicious but also offers a myriad of unexpected benefits that will leave you craving it all season long. From boosting hydration to aiding digestion and even packing a nutritional punch, Hiyashi Chuka is the ultimate summer companion. Prepare to salivate, and get ready to discover the many reasons why Hiyashi Chuka should be your go-to summer dish.

Benefits of Hiyashi Chuka

Hiyashi Chuka not only satisfies your taste buds and provides a refreshing respite from the summer heat, but it also acts as a hydration booster. With its combination of cool noodles, crisp vegetables, and a flavorful dressing, this Japanese dish is packed with ingredients that can help quench your thirst and keep you hydrated on even the hottest of days.

Additionally, the vegetables used in Hiyashi Chuka play a crucial role in boosting hydration. Crisp cucumber slices, juicy tomatoes, as well as both kaiware radish and bean sprouts not only add a delightful crunch to each bite but also contain high water content. Hiyashi Chuka, with its cool and hydrating elements, provides a delicious and satisfying way to stay refreshed and hydrated during the hottest months of the year.

Digestive Aid

In addition to its refreshing and hydrating properties, Hiyashi Chuka also serves as a valuable aid for digestion. After indulging in a hearty meal, our stomachs can often feel heavy and uncomfortable. Thankfully, this delightful cool noodle dish has the ability to ease such discomfort and promote a healthier digestive system.

The key to Hiyashi Chuka’s digestive benefits lies in its ingredients. This dish typically includes a variety of vegetables, such as cucumber and bean sprouts, which are known for their digestive-enhancing properties. Cucumber, in particular, is not only hydrating but also packed with fiber, which aids in smooth digestion.

Furthermore, the addition of vinegar in the Hiyashi Chuka sauce offers its own digestive benefits. Vinegar has been used for centuries as a natural remedy for improving digestion. Its acidic nature helps break down fats and proteins, making it easier for our bodies to absorb and process nutrients.

Versatile and Customizable

One of the most appealing aspects of Hiyashi Chuka is its customizability. The dish offers endless possibilities for personalization to suit individual tastes and dietary preferences. Whether you’re a seafood lover or a vegetarian, Hiyashi Chuka can easily accommodate your needs. Traditional toppings include shredded chicken, thinly sliced ham, and refreshing cucumber, while other popular options include shrimp, fresh or imitation crab, or even tofu for a vegetarian twist. With such a wide range of ingredients to choose from, you can create a Hiyashi Chuka that is uniquely yours.

Moreover, Hiyashi Chuka’s versatility extends beyond its ingredients. The dish can be enjoyed as a light lunch or a satisfying dinner, making it suitable for any time of day. Its vibrant colors, varied textures, and harmonious flavors make Hiyashi Chuka a feast for the senses, allowing you to indulge in a refreshing culinary experience. Whether you’re looking for a refreshing meal on a sweltering summer day or a nutritious option that won’t weigh you down, Hiyashi Chuka is a dish that can be adapted to meet your specific needs and preferences.

Expert Tips for Creating the Perfect Hiyashi Chuka

First and foremost, selecting the right noodles is crucial. Traditional Hiyashi Chuka calls for ramen or Chinese egg noodles, which have a chewy texture that holds up well to the refreshing toppings and dressings. However, don’t be afraid to experiment with alternative options like soba or rice noodles for a unique twist. The key is to choose noodles that complement the dish’s overall flavor profile and provide a satisfying mouthfeel.

As for the toppings, the possibilities are virtually endless. From vibrant vegetables such as cucumber, radish sprouts, carrots, and even corn to succulent proteins like sliced chicken, shrimp, or tofu, Hiyashi Chuka offers a canvas for you to showcase your favorite ingredients, which could even include seasonal fruit like fresh cherries or thinly sliced firm yet ripe peaches. Remember to slice your toppings thin and uniformly for an aesthetically pleasing presentation and a harmonious blend of flavors.

When it comes to the dressing, balance is key. The traditional dressing for Hiyashi Chuka combines soy sauce, rice vinegar, sesame oil, and sugar to create a tangy and slightly sweet flavor. However, feel free to experiment with different variations and adjust the ratios to suit your taste preferences. Some might prefer a spicier kick with a touch of chili oil or karashi (Chinese-style mustard) or a creamier option using Kewpie mayonnaise as a base, or even grated ginger. Don’t be afraid to get creative and let your tastebuds guide you to the perfect dressing combination.

Lastly, presentation plays a vital role in elevating your Hiyashi Chuka experience. Arrange your toppings in an organized and visually appealing manner, creating a feast for the eyes before indulging in the flavors. Consider adding a sprinkle of toasted white sesame seeds, chopped scallions, or even a drizzle of umami-rich soy glaze for that final touch of perfection.
Hiyashi Chuka (Cold Chinese Ramen Noodles)

Lucy Seligman

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Print Recipe

Course Main Course
Cuisine Japanese

Servings 4

Ingredients

4 packages of 4-4.2 oz. each fresh ramen noodles
Sesame oil as needed
2 eggs
A pinch of salt or dash of soy sauce
Neutral oil to make omelettes, as needed
1 large tomato, thinly sliced
9 oz bean sprouts, blanched
1 bunch kaiware radish sprouts, trimmed
3-1/2 oz cooked ham, cut into strips
5-1/4 oz fresh or canned crab meat, cartilage removed
Sauce (If you like lots, double the quantity):
7 tbsp rice vinegar
3 tbsp soy sauce
2 tbsp white sugar
4 tbsp water
1 tbsp sesame oil
Garnishes
Toasted white sesame seeds
Red pickled ginger
Chinese-style mustard (karashi)

Instructions

Boil the noodles for three minutes or until done. Drain and rinse in cold water. Pour a small amount of sesame oil over the noodles and mix in with your hands. Set aside.
Beat the eggs, add salt or soy sauce, and make several thin omelettes, using a little neutral oil to coat the pan lightly. Allow to cool, cut into quarters, and slice in thin strips. Prepare the vegetables, ham, and crab. Set aside.
Combine the sauce ingredients and, if time permits, chill for an hour or more.
To serve, pile some noodles onto four deep-rimmed plates and arrange the other ingredients on top to look like a slice of pie, working from the center out. Pour sauce over the top and sprinkle with liberally with sesame seeds . Pass the pickled ginger and mustard separately.

Notes
All of your ingredients should be cut into strips and of uniform size.
I like to mix in some of the mustard into the sauce before pouring over the top as I like it on the spicy side. You can also let your guests decide.

Tried this recipe?Let us know how it was!
Cold Sake-Steamed Chicken with Sesame Sauce (Bonus Recipe)

Serves 4 as a side dish or 2 as a main dish

2 boneless chicken breasts (approx.. 12 oz.) with skin

½ cup cooking sake

Salt to taste

2 Japanese (unwaxed) cucumbers, partially peeled and sliced thickly on the bias

Sesame sauce

1/3 cup white sesame seeds

½ – ¾ cup dashi (fish stock) at room temperature

2 tablespoons mirin (sweet sake)

6 tablespoons soy sauce

1 tablespoon sugar

1 tablespoon sake

Score the chicken on the skin side and place in a steamer over high heat. Pour the sake over the chicken, lightly salt, and steam until done. Let cool, then cut into thin slices.

For the sauce, toast the sesame seeds in a dry pan over medium heat, stirring constantly, until brown. Then grind the seeds, using either a mortar and pestle or a food processor. Add the rest of the ingredients and taste for seasoning. Chill for at least an hour (it can be kept for a day or so in the fridge).

To serve, make a bed of cucumber slices on four plates and place half a chicken breast on each. Pour sauce over it and serve.

The Bay area is slowly heating up, so naturally my thoughts have turned to cold, easy and delicious noodles! I hope you’ve enjoyed my sharing Hiyashi chuka with you. I love the rainbow of colors that this dish has and it is fun to go beyond the classic ingredients and start playing with your favorite combo’s!
Visiting Japan After the Pandemic

What’s it like to visit Japan after the pandemic? My friend Sheila recently visited and is kind enough to share her experience as the country finally re-opens!

Visiting Japan After the Pandemic

As most of us know, Japan is finally open after being closed to outsiders since the beginning of the pandemic. I suppose we should be thankful – the last time Japan closed, it lasted 200 years!

This is (mostly) good news to us Japan-lovers but – like everywhere else in the world – things have changed a bit.

Cherry Blossoms

I recently returned from 3 ½ weeks where I spent some ‘me’ time, some ‘visiting friends’ time, and two weeks leading my first cherry blossom tour. I had never visited during cherry blossom time and – I must say – it was incredibly beautiful! There were a few places that were uncomfortably crowded but most weren’t bad at all.

Pro tip – if it’s raining, grab your umbrella and head out to the popular places. We walked through the bamboo forest of Arashiyama in Kyoto and Rikugien Gardens in Tokyo and both were nearly empty. And umbrellas look great against cherry blossom trees in your photos!

Are signs in Japan in English or Japanese?

There are more signs in English than ever before, particularly in the cities. The ill-fated 2020 Olympics surely had an impact on this (particularly in Tokyo). And when I say ‘In English’, I actually mean ‘In Roman letters’ (romaji) which is really all that you need.

And, for the situations that are completely in Japanese (some signs, menus, etc.), Google Translate has upped its game considerably in the last few years. I was able to take a photo of a menu through the app and it would translate it on top of the static picture. This is SO much better than trying to hold the phone in place so that whatever is in the frame will be translated! I’m not a super-user tech-whiz so maybe there was a way to do it before, but I hadn’t been aware of it until this trip.

Is Japan Cash-Only?

Japan has been one of the last holdouts in the ‘Cash Is King’ camp. There are still places that only take cash (such as small stores and restaurants, food stalls, etc.), but it has changed a lot from my previous visits. You can use cards for hotels, most restaurants, and even taxis – although if you want to add money to your Suica/Pasmo card, it can still only be done with cash. To my surprise, I found that a number of museums only accept cash for admission so don’t figure you’ll be able to get by with only a credit card or two just yet.

Do you still have to wear a mask in Japan?

Masks are not required in most places. You will, of course, still see more people wearing them there than you do here in the U.S. or Canada, but that was true before the pandemic. Like most people, I usually wore a mask when I went inside stores. I didn’t wear a mask outdoors and found that very few other people did either. Certainly, if you feel sick (even if it’s just a cold), please DO wear a mask. That’s only polite!

Hotels in Japan

If you’re looking to stay in a Japanese hotel rather than a Marriott or Hyatt – I’d recommend Dormy Inns. They all have in-hotel onsen, also known as hot-spring baths. Their breakfasts come at an additional cost but have a lot of options and I think they’re good value for money. The hotel provides both toiletries and pajamas. Outside the onsen, you can get a free ice cream after your evening soak and a bottle of Yakult (Japan’s famous probiotic beverage) after your morning soak. Another great freebie – between 9:00 and 11:00 pm, steaming bowls of ramen noodles are available. How cool is that??

Hotels to Avoid When Visiting Japan

One chain I refuse to patronize is the Apa Hotels. Yes, their prices are good, and they are *everywhere* – but they are owned by a right-wing couple who created controversy in 2017 by defending Japan’s military aggression in World War II. There was a lot of backlash and, although they seem to be keeping a lower profile now, they haven’t changed their views. As travelers, we need to spend our dollars (or yen) wisely.

Unique Places to Visit in Japan

When I travel whether by myself or for my tours, I love finding unique/offbeat places to visit, eat, and experience. Here are some of my new favorites – and a couple of old ones.

In Tokyo

Needing a place for lunch on one of my tour’s Tokyo days, I asked my host daughter to see what she could find. It’s then that we discovered Yakuzen Curry Jinenjo! This curry restaurant delivered both delicious food and a fun experience! The chef was hilarious and so enthusiastic that it made it more than just a place to eat. This stop has been permanently added to my tours from this point on! The restaurant is at 5 Chome-9-25 Yanaka, Taito City, Tokyo 110-0001.

A must-visit since I first went to Japan in 2018 is the Theater Puppet Show. My wonderful Tokyo guide, Naomi, took me there when I was on a scouting trip, and I loved it.

The puppeteer, Mitsuaki Tsuyuki, was first a children’s art teacher but found his true passion in finger puppets. He makes all his own puppets and has been performing the shows since 2000. I was so happy to see that he’s still doing it even after Covid! The venue is small and a bit out-of-the-way spot with limited seating. The 30-minute show is completely in Japanese but so visual that you don’t need any language skills to enjoy it. It costs just 500 yen – a bargain indeed! It’s located at 3-2-6, Yanaka, Taito 110-0001 Tokyo Prefecture which is a two-minute walk from Sendagi station on the Chiyoda line or a ten-minute walk from Nippori station (JR or Keisei line).

Within walking distance of Sensoji Temple, the Wanariya Indigo Dying is an inexpensive, and fun experience!

The process is explained by their entertaining English-speaking staff. You start with white material (whether it’s a simple square or rectangle – or something more complex like a t-shirt). You are shown how to prepare it for dying, then you go to the vats to do it yourself. Your clothes are always well-protected. The whole process takes about an hour (unless you choose something more complicated) and you will leave with a personal and– easily transported! – souvenir and happy memories. They are located at the Kurosawa Building 1F, 1-8-10 Senzoku, Taito-ku, Tokyo 111-0031.

Visit the Asakura Museum of Sculpture

This museum is located in what had been the home of artist and sculptor, Fumio Asakura. The building is filled with his artwork but it’s nearly a piece of art in itself. My favorite part is the peaceful courtyard full of plants, water fountains, and birdsong. There’s also a rooftop garden with great views of Tokyo. It’s located at 7 Chome-18-10 Yanaka, Taito City, Tokyo 110-0001. (Note – you need to remove shoes in order to enter the museum – so be sure to wear nice socks!)

Touring Osaka

When is a cat café not a cat café? When it’s the Cat Diorama café! Disclaimer: I LOVE cats! I have two in my home and would be in grave danger of becoming a crazy cat lady if my space wasn’t so limited. I have visited a number of cat cafes in Japan, and also in the US, Scotland, Spain, Hungary, and Poland. You’d think that it would be heaven for me, but I often find them quite disappointing. The cats are bored with all the attention and, rightly, seek out high spots for some peace and quiet. This is completely understandable but doesn’t make the whole cat café experience very much fun for those who have paid for it.

Enter the Cat Diorama Café in Osaka.

It started as a restaurant with a miniature train diorama in the main dining area. Then, Covid hit and hard times for restaurants followed. Naoki Teraoka, the owner of the cafe, rescued a starving kitten he found near his restaurant. Soon the mother cat and her other kittens followed, and he took them all in too. He began taking photos of the cats interacting with the trains and posting them on Instagram. More rescue cats followed and now – in addition to his restaurant – he runs a cat rescue operation. After my tour ended, my best Japanese friend and I spent the afternoon there. This is my idea of heaven. You can find the restaurant here: 2-5-16 Terada-cho, Tennoji-ku, Osaka-shi, Osaka 543-0045.

You can read the whole story and see lots of photos here: https://www.boredpanda.com/stray-cats-saved-diorama-restaurant-japan-naoki-teraoka/

Touring Hiroshima

Le Paris Bistro in Hiroshima offers a French twist on Japanese favorites. The prices are reasonable, the atmosphere is nice, and the food is delicious. On my last visit, one of my clients ordered the chocolate mousse and we were all surprised when her dessert arrived shaped like a puppy and with a sparkler stuck into the accompanying sorbet! It’s located at 3-1-29 Otemachi, Naka-ku, Hiroshima 730-0051.

When you visit Hiroshima, the Peace Park is also a must-see but reflecting on those sobering events can create a desire for some serenity. If so, take the short walk to Shukkeien Gardens. On my last tour, my clients stated it was their favorite place in the city.

What to do in Kyoto

When I take a group of ladies to Japan, one of the highlights is wearing kimono in Kyoto. First, let me assure you that every Japanese person I’ve talked to is very positive about it. My degrees are in Cultural Anthropology so ‘cultural appropriation’ is something I take seriously.

If you happen to be plus-sized, choose your kimono rental place carefully. The first time I tried it, more than half of my ladies weren’t able to get kimonos to fit them. I was MORTIFIED but, thankfully, my Japanese host son was with us, and he found us a place that could accommodate everyone. It’s Yume Kimono Kyoto, the only company I use now – their prices are reasonable and they have several locations in Kyoto.

Whenever you go to Japan, be sure to embrace the culture, the people, and – of course – the FOOD! Happy traveling!

Spring Cherry Blossom Tours in Japan

My spring cherry blossom tour was so much fun that I decided to do something similar next year. This time we’ll start a bit later in the season so we will get to experience not only late-blooming cherry blossoms but also azaleas, tulips, peonies, and wisteria. Sound interesting? There are still some spaces left! Japanese Gardens in Springtime – April 14-28, 2024. Women-only, no more than 10 on each tour, everyone gets her own room at no extra charge. Details, itinerary, and pricing information here: https://www.wetravel.com/trips/japanese-gardens-in-springtime-sheila-stone-tours-japan-59330831

I hope you’ve enjoyed this wonderful insight from Sheila as she brought a bit of Japan back to us here in the States! Sheila Stone loves travel so much, she even started her own tour company for women when she was 60. She creates and leads tours to wonderful places like Japan, England, Scotland, and various US cities, including her hometown of Los Angeles. The groups are no larger than 10 and everyone gets her own room at no additional charge. She specializes in travel that appreciates history, culture, and – of course – delicious food! Being of the firm belief that the best part of travel is the people you meet; she loves connecting local women with her clients.
Japanese Seafood Recipes
Looking for delicious Japanese seafood recipes? Lucky for you, I’ve rounded up some of my favorites! From appetizers and small meals to easy family dinners, you’ll love the fresh flavors of these Japanese seafood recipes.

Japanese Seafood Recipes

A perfect Japanese-style appetizer – steamed clams in sake!
- Saute small fresh clams in the in sesame oil for a minute or two.
- Pour good quality sake (or dry white wine) over them, cover, and steam over high heat, shaking the pan occasionally, until the shells have opened up and the clams are cooked. You may also add a splash of soy sauce, and salt and pepper to taste if desired.
- Discard any unopened shells.
- Serve hot or at room temperature, topped with minced green onions and or shredded fresh ginger.
Another great Japanese appetizer, tenpura (also called tempura) is considered a quintessential Japanese food. Don’t let the idea of frying up food intimidate you! Tenpura is surprisingly easy to make.

Get the Recipe >>

Sushi Hand Rolls

Rolling your own sushi might feel intimidating, but it’s easier than you might think! In fact, this is one of my favorites to do with family or a group of friends. Make up a pot of sushi rice, set out a variety of additions, and have at it! For some of my best sushi hand roll tips, click the button below:

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Unagi Kamameshi

This Japanese seafood dish combines flavored rice and grilled eel with a tasty stock poured over the top, and wasabi and chopped green onions for an extra flourish. After tasting this dish just once, you’ll be a convert for life!

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Katsuo no Tataki

Katsuo no Tataki is seared bonito sashimi with garlic. It’s a unique type of sashimi, in that it’s the only kind to be eaten with garlic or seared before eating. This is an incredibly easy dish and often you can buy already seared bonito at your local Japanese market for an even faster preparation.

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Uosuki: Fish Sukiyaki

In my version of uosuki, I use a variety mix of fresh fish and other seafood for a more complex taste. The nice thing about this Japanese seafood recipe is you can vary the vegetables as desired.

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Fried Sardines with Shiso

I consider shiso to be an essential Japanese herb when it comes to my cooking. Shiso is a member of the mint family, is originally from China, Burma, and the Himalayas. One of my favorite Japanese dishes to make with shiso is fried sardines stuffed with shiso. It’s a simple yet absolutely delicious seafood dish!

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Nanbanzuke: Marinated Fried Fish from Nagasaki

To make this dish, small horse mackerel are deep-fried and then marinated in a vinegar-based sauce that includes red peppers and leeks. This is a pretty forgiving recipe, so if you’re new to Japanese cooking, this is a great one to start with! It’s also a surprisingly light dish, despite it including fried fish.

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Tai Chazuke

This is a great recipe for when you have leftover rice! While it focuses on using very fresh sashimi-grade tai (sea bream), you can certainly adjust to make this dish your own. Some other common toppings to use in this recipe include Japanese pickles, umeboshi, sesame seeds, salted salmon, trefoil, scallions and wasabi.

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And a similar dish I definitely recommend checking out is my Tai Meshi recipe:

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Japanese Seafood Soups and Stews

Two of my favorite recipes to warm up with are my Oyster riverbank miso stew and my Salmon and Vegetable Tonjiru Soup recipe.

Oyster Riverbank Stew – known as Kaki no Dote Nabe – is one of my favorite nabemono dishes. Nabemonos are so versatile and fun to make, especially at the table with friends and family.
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Another classic Japanese winter comfort food is Tonjiru, a classic hearty umami-flavored miso-based soul-satisfying pork soup. My take on this recipe is replacing the traditional pork belly with fresh salmon chunks and added in uncured bacon to stay true to the original recipe of Tonjiru.

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If you have any questions about these Japanese seafood recipes, pop a comment below and let me know!
Japanese Noodle Recipes

In the mood for some delicious Japanese noodles? Whether you’re looking to try your hand at a new yakisoba recipe, on the hunt for ramen, or simply exploring different noodle recipes, these are sure to delight!

Japanese Noodle Recipes

Let’s start with one of my favorites – Yakisoba! Yakisoba is very easy to make at home. Although Chinese noodles are used, the dish is entirely Japanese in origin. Not only is this a deliciously seductive Japanese stir fry, but it is very easy to make and a great way to get kids to eat a lot of vegetables painlessly!

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Another favorite is my Kishimen Noodles recipe. Kishimen is a flat, wide quick-cooking udon noodle called hirauchi. While my recipe is the traditional variety, a Nagoyan friend recently told me that Fried Ebi (shrimp) Curry Kishimen is a great way to insert a modern twist!

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Until I lived in Nagoya, I thought I preferred less salty, lighter-colored misos, on the sweeter side. But the first time I had Misonikomi, another Nagoyan specialty, and tasted the deeply red and pungent hatcho (red) miso, my miso taste preferences definitely changed! I love making my kishimen noodle recipe, but this one might be even better.

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And of course if you know me, you know how much I love Osechi (so much so, I wrote an Osechi cookbook!) In keeping with tradition, I created a recipe for toshikoshi soba (year’s-passing soba). This dish is supposed to be the last food to touch your lips on New Year’s Eve.

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Japanese Noodles in the Summer

I live in California, so come summer time, I’m not one to want to spend a lot of time in a hot kitchen. One of my go-to Japanese noodles recipes for days like that is my trefoil and shimeji mushroom pasta. It’s a quick and delicious recipe, and you can sub out the Shimeji mushrooms for any of your choice!

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There’s little better in the summer than a slurp of cold somen, Japan’s thinnest noodle, made from wheat. As a hot dish, somen is known as nyumen; cold, it’s called hiya-somen or hiya-mugi, and is traditionally eaten from early July to mid-August.

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Ramen Recipes

Of course I can’t create a Japanese noodles round-up without including my favorite Ramen recipes! Naturally we first start with creating a basic chicken stock. This is a simple yet delicious stock base to make for any of your Ramen recipes.

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Ramen has three main tastes: soy sauce, salt or miso (fermented soybeans). In this recipe, I use the basic stock mentioned above and salt flavoring. This recipe uses a traditional ramen ingredient, namely menma (Manchurian wild rice stems), along with fishcake (naruto), spinach, lard, and green onion or Japanese leek. The garnishes definitely add a nice touch to the salt flavoring.

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If you’re interested in the history of Ramen, I have a great post on that, which includes even more Ramen recipes!

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You truly can’t go wrong with any of these Japanese noodle recipes. I’d love to know in the comments – which recipe will you try first?
Kuri Kinton
The first few days of the new year in Japan, known as O-shogatsu, are a gourmet’s delight. In particular, the New Year’s Day banquet, or Osechi, traditionally enjoyed in every home features many special foods. It is truly my favorite holiday and one I look forward to every year. And let’s be honest, it is not just the ritual of shopping, preparing, and cooking that is fun but of course, also the eating of it with my daughter!

One of the most popular dishes in the New Year period is a sweet potato puree with sweetened chestnuts called Kuri Kinton. Chestnuts are a celebrated product of many regions of Japan, but perhaps the most delicious ones come from Tamba in Hyogo Prefecture. There is also a magnificent sweet, made of slightly sweetened mashed chestnut formed into chestnut shapes, that is a specialty of Nakatsugawa in Gifu Prefecture.

According to Ryori monogatari (“The Story of Food”), a collection of recipes dating from 1643, the original kinton (which means “golden cushion”) was a dumpling served in miso soup. A sweetened version, thought to be an imitation of Chinese-style sweets, gained popularity around the end of the Meiji era (1868-1912). As with many of the foods served during the extended New Year holiday period, sugar was originally used as a preservative, so Kuri Kinton can be suffocatingly sweet – adjust the sugar content to your own taste. I prefer the less sweetened version.

The sweet was originally made only from candied chestnuts, but the prohibitive cost led to the addition of sweet potatoes. These days the chestnuts aren’t absolutely necessary, but they do add a nice flavor and slight crunch to an otherwise smooth texture. Sweetened chestnuts can be bought at gourmet stores or online, or you can make your own – but it’s an arduous task. Japanese sweet potatoes (satsumaimo) are like yams, but the skin is redder and, when boiled, the inside is yellower and a little sweeter than the American variety.

Kuri Kinton is traditionally eaten as one of the side dishes for the Osechi banquet, but if you have any leftovers, it is also yummy spread on toast like jam or eaten with hot green tea or matcha, the special powdered green tea used for tea ceremonies.
Kuri Kinton

Lucy Seligman

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Course Side Dish
Cuisine Japanese

Servings 6

Ingredients

2 lbs Japanese sweet potatoes (satsumaimo), peeled and sliced into ½-inch rounds
3/4 cup white sugar, or to taste
1/3 tsp salt
1 tbsp mirin (sweet sake)
1 jar/can sweetened chestnuts in heavy syrup (use at least 6, cut in half or left whole if small)
2 tbsp heavy syrup from the chestnuts, or replace with 1 tablespoon honey and 1 tablespoon water
Garnish: optional
Whole sweetened chestnuts, drained of heavy syrup

Instructions

Soak the sliced sweet potatoes in water for at least 30 minutes, changing the water once or twice. Drain. This will release excess starch.
Boil the sweet potatoes in a medium-sized saucepan, uncovered, for approximately 15 minutes or until tender. Check for doneness. Can you easily pierce it with a bamboo skewer? Drain. Mash the sweet potato, using either a pestle and mortar or a potato masher. For a very smooth texture, you can also use a food processor or a wooden spatula and fine meshed strainer to mash the sweet potatoes.
Return the mashed sweet potato to a clean saucepan, and add in the sugar, salt, mirin, and syrup. Bring the mixture to a boil, stirring and mashing and stirring continually with a wide wooden spoon or long-handled paddle – be careful, as the mixture gets very hot. When it starts to thicken, add in the drained chestnuts. Cook on medium-high heat for approximately 5 minutes, stirring, to combine the mixture thoroughly; it should be thick enough to adhere to the wooden spoon and not fall off, so cook longer if necessary.
Serve at room temperature, either in a large bowl or in small individual servings during your Osechi feast. If you have any left-over chestnuts, place a few whole on top as garnish.

Notes
This makes a lot of Kuri Kinton! So, if you are expecting a smaller crowd, cut the recipe in half.

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Hoto: Udon Stew Recipe
A long and mysterious history lies behind hoto, an udon noodle-based stew from Yamanashi Prefecture, near Tokyo. It appears to be mentioned in the Pillow Book, a collection of essays of the Heian era (794-1185), but its precise origins are unknown. Many intriguing stories have grown up around it, however, all likely containing an element of truth.

Some say that “hoto” comes from an old Chinese cake called hakutaku. It’s believed that the dish described in the Pillow Book was actually this dumpling-like cake, made of wheat flour, and for some time many dishes made from wheat were called hoto.

Other theories grow out of the constraints imposed on farmers during the Edo era (1603-1867). Although they belonged to the second-highest social caste, farmers were forbidden to eat rice, wheat, or soba (buckwheat noodles), all of which were taken as tax, to be eaten by the aristocratic class. It’s hard to believe nowadays, when Japanese farmers wield so much political influence and power, but the samurai government bled them dry. “Don’t let the farmers live or die,” ran a common motto.

Thus, according to one story, all over Japan farmers hid wheat from the eyes of government officials and disguised wheat dishes by calling them hatto or hattoh – meaning “prohibition” – instead of hoto. Such dishes were usually dumpling or wide soba soups.

Alternatively, the ban on wheat is said to have been effective, so that hoto didn’t become generally popular until the Taisho era (1912-1926), well after the lifting of restrictions. From then until the 1950s, Yamanashi folk habitually ate a type of hoto for their evening meal, and scooped hardened hoto onto rice for breakfast the next day.

Hoto Recipe

An essential element of Yamanashi hoto is pumpkin (I love kabocha and use that), used as a sweetener in the old days when there was no sugar. It was gourmet food in mountainous Yamanashi.

Real hoto uses handmade udon noodles, which are made without salt and not left to rest, resulting in a chewy texture. Store-bought fresh udon noodles will do, however. Just don’t overcook them, aim for al dente. My umami-packed version contains pork, but chicken or wild boar can be added and even tofu, as well as assorted mushrooms, daikon radish, carrots, burdock root, taro, and aburaage (fried tofu pockets) just to give you a few other ingredient ideas. Modern recipes may even include curry or butter as flavoring. I like the extra richness of butter for this dish, but a neutral oil will do. With the weather starting to cool down in the Bay area, this is one of my favorite fall treats. It is hearty, filling, easy to make, versatile and above all delicious! I call it my Japanese comfort food for the fall. And making and serving a one-pot dish can’t be beat!
Hoto

Lucy Seligman

5 from 1 vote

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Course Main Course
Cuisine Japanese

Servings 4

Ingredients

1/2 lb lean, thinly sliced pork
3/4 lb kabocha, Japanese pumpkin (leave skin on), washed, seeded, and thinly sliced into half-moon shapes
1 package enoki mushrooms, washed and stemmed
1 Japanese leek (white part only), well-washed and coarsely chopped
2 tbsp butter (may replace with a neutral oil)
5 cups homemade dashi (fish) stock or water
4 tbsp miso paste (2 tablespoons red and 2 tablespoons white), or to taste
10-1/2 ounces fresh udon noodles
Garnish
2-3 tbsp peeled fresh ginger, cut into slivers

Instructions

Briefly saute the pork, pumpkin, mushrooms, and leek in butter in a deep medium-sized pot. Add dashi or water. Bring to a boil and add miso (for best consistency, first combine the misos and some broth in a small bowl), then add into the pot. Turn heat down to a high simmer, and cook for about 15 minutes or until all the vegetables can be easily pierced with a fork.
Add in the udon and continue to cook for 5 minutes, or until the udon has reached desired doneness: It should still be slightly chewy.
Serve immediately in large soup bowls, garnished with fresh ginger.

Notes
You can really add in a wide variety of complimentary vegetables that you may have around in your kitchen. What would complement your hoto? Onions, potatoes are just a few, etc.
Some other options to try:
Aburaage (fried tofu pockets): Pour boiling water over first to get rid of excess oil. Slice thickly into fours.
Your favorite mushrooms: I used shimeji, shiitake and enoki, but any mushroom will work.
Satoimo (Taro): Peel, rinse, cut into halves or quarters and add with the other ingredients when sauteeing.
Burdock Root (Gobo): My friend, Naomi, suggested it. Peel the gobo, and slice on the bias into thin slices. I sauteed the gobo in a little oil in the deep pot until it browned and released its sweetness. Then I continued with the rest of the recipe as noted above. Delicious!

Keyword noodles

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Japanese Recipes to Make This Fall

As the cooler fall months are right around the corner, now is the perfect time to cozy up to some traditional Japanese autumn dishes. These meals are hearty, delicious, and in many cases, healthy options as we wind down summer and enter the later part of the year.

If you’re entertaining guests, tucking in for a cool fall evening, or in a rush for lunch, these are my favorite autumnal Japanese meals that are sure to be a hit!

Trefoil and Shimeji Mushroom Pasta

If you’ve never had trefoil, it’s very similar to parsley. In fact, it’s often called Japanese parsley, for it’s clean, slightly bitter and refreshing flavor. It pairs well with the rich, umami-packed flavor the parmesan and shimeji mushrooms in this delicious Trefoil and Shimeji Mushroom pasta dish. A little dry white wine also helps cut the richness of the buttery, creamy sauce, creating a meal that’s simple for a quick lunch or a light dinner.

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Yuzu-Meyer Lemon Poundcake

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If you’ve never seen a yuzu, they’re similar to a lemon, but they’re an entirely different fruit. They’re sour, but bumpy and round like an orange, but with a powerful citrus flavor and aroma that is like a more lemony-lemon. This Yuzu-Meyer Lemon poundcake takes advantage of that intense citrus flavor to make something that is both rich and decadent but also light and refreshing.

If you can’t get yuzus where you are, Meyer lemons are a great substitution, but if you can get yuzus, I highly recommend them. They add such a powerful citrus flavor that it really must be experienced at least once.

Small Potatoes in Sweet Sauce with fresh Ginger Recipe

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Immediately following WWII, rice was difficult to find in Tokyo. This made the inhabitants of the city look to any source of healthy starch they could find, which often included pumpkin, sweet potatoes, and tender, young potatoes like in this delicious recipe. Fresh, little potatoes pair wonderfully with the sweet broth made with mirin and dashi, and contrast well with the fresh ginger. It’s immediately refreshing, sweet, and comforting and a great twist on a stick-to-your-ribs vegetable.

Homemade Potato Croquettes (Korokke)

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You probably don’t think of potato dishes when you think of Japanese cooking but this one, like the small potatoes previous, are here to show you Japanese cooking loves potatoes. These little fried croquettes – called korokke – are best served hot. The flavor is wonderful, and they’re even great in a bento box the next day as a part of lunch. Just be careful to not overfry them, or you’ll destroy their delicate flavor and texture.

Curry Rice

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Japanese curry is a significantly different affair from Thai or Indian curries. The flavors are uniform, with spice packets made specifically for Japanese curries based on a British pre packaged spice blend all the way from the 1930s. This is in contrast to Indian curries where the spice melange is made of fresh ingredients and varies from dish to dish. Japanese curry is also not traditionally very spicy, but it does have a wonderful palate of flavors.

This Japanese curry recipe calls for the root veggies of fall – potatoes and carrots – and I’ve even snuck in an apple, adding a sweetness that is truly delicious. This recipe calls for chicken but you can use almost any protein, including tofu or fish, if you’d like. Mix the yummy curry with fresh white rice and you have a quick, healthy, hearty meal that is great for lunch or a comforting dinner.

Ohagi

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For many westerners, mochi and other Japanese sweet treats will likely be a large departure from the desserts they’re used to having. These ohagi/botamochi (depending on the season) are made with adzuki beans and glutinous rice flour, and then are topped with a variety of different flavors from sesame seeds to a sugar-and-salt mixture. Their texture is intriguing and pleasant, and their flavor is unique but still satisfies that mid-afternoon craving for a treat. With fall fast approaching, make up a batch of ohagi and see if it doesn’t add some complexity to your sweet tooth.

Duck Delight

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I find that the rich meat of a duck is a wonderful main dish for fall and winter, when I want something that is more substantial to eat. Flavored with soy, Grand Marinier, orange, and brightened up with shiso leaf, this Duck Delight recipe will impress any guest and perk up your spirits on even the most dreary autumn day.

While the recipe calls for shiitake mushrooms and green beans, any mushroom would probably be fine and you could substitute in any firm green vegetable in place of the beans.

Omuraisu (Rice Omelette)

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Omuraisu is both impressive to see and deceptively simple to make. The omelette is creamy, smooth, and delicious and this dish in particular is a great way to use up leftover rice. Since the most exotic flavor here is the ketchup used to garnish, you can likely make this dish right now with whatever you have in your kitchen.

Combining a healthy, protein-packed omelette with rice creates a rich, satisfying meal for breakfast, lunch, or dinner.

Chestnut rice

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Rice is a huge part of the Japanese diet, with an incredible amount of variations, cultural uses, and preparations. Two of the most common fall celebratory recipes for rice are kurigohan (chestnut rice) and the other using matsutake mushrooms, which are incredibly expensive and rare outside of Japan.

Luckily for us, chestnuts aren’t rare, particularly in fall and winter, and they impart a wonderful flavor on the rice. You’ll also find that this recipe comes together quickly (assuming you soaked the chestnuts in advance) and it’s relatively simple to make. All told, chestnut rice is a wonderful introduction for the fall months.

What are some of your favorite dishes for fall? Do you prefer to embrace the rich and hearty flavors that fall often brings, or do you like to keep it clean and simple?
Fresh Fusion Sashimi Salad for Summer
This simple yet delicious and easy main course salad is truly a mingling of Eastern and Western cuisines, a fusion of cultures and ingredients to create something new and exciting for your palate. The main ingredients –raw sashimi-grade fish and Japanese herbs – are unmistakably Japanese, but the presentation is a Western – style salad. This has become a popular style of salad in Japan and is the perfect summer salad– fresh, tasty, and an energy – giving dish for the long sultry days of August.

Fresh Fusion Sashimi Salad for Summer

You can really play with it, substituting your favorite vegetables, fish, or salad dressing – just as long as you keep all the ingredients and tastes in harmony. I have suggested two possible dressings, but there are many other variations that would also be delicious. A smaller portion of the salad makes an excellent first course, any time of the year. Remember, since this salad is made with raw fish, buy and use only the freshest sashimi-grade fish possible and serve on the day of preparation.

The most important thing to remember is to have fun with this salad! Play with the fish and veggie combos, and make the dressing your own. Every time I make this salad, it is a little different depending on what I find at the market and what is in my frig. I am thinking next time I make it to try using gochujang (Korean red chili paste) instead of wasabi for a different taste profile!
Fresh Fusion Sashimi Salad

Lucy Seligman

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Course Main Course, Salad
Cuisine Japanese

Servings 4

Ingredients

1-1/4-1-1/2 cups fresh sashimi-grade yellowtail, salmon or tuna, coarsely chopped
5-1/4 oz smoked salmon (or 16 slices)
8 fresh sea scallops
5 perilla (shiso) leaves, finely chopped
4 scallions, trimmed and finely chopped
1-2 medium – size cloves of garlic, peeled and mashed
1/2 cup finely shredded carrots
1/2 cup celery, cut into matchsticks (may replace with daikon radish or udo*)
1/2 cup fresh fennel, trimmed, thinly sliced into strips, optional
1/2 cup finely shredded semi-peeled cucumber
1 bunch watercress (or kaiware radish sprouts), trimmed, roughly chopped
8-16 Belgian endive leaves, separated (or parboiled young asparagus)
Dressing #1:
3 tbsp extra-virgin olive oil
1 tbsp neutral oil
1 tsp soy sauce, or to taste
2 tbsp rice vinegar
2 tbsp white wine vinegar, or lemon juice
1-2 tsp smooth Dijon mustard, or to taste
1 tbsp finely chopped perilla leaves (shiso)
salt and pepper to taste
Dressing #2:
4 tbsp neutral oil
1 tbsp Japanese sesame oil
1 tbsp soy sauce, or to taste
4 tbsp rice vinegar
2 tsp wasabi horseradish, or to taste
1 tbsp toasted white sesame seeds
1 tsp dry sake
salt and pepper to taste
Garnish**: Optional
1 knob fresh Myoga, a type of Japanese ginger, finely chopped

Instructions

Place the chopped fish in a bowl, add the perilla leaves, scallions, and mashed garlic, and mix well. Set aside in the refrigerator until ready to serve.
Make your chosen dressing(s) by combining all the ingredients and whisking well. Taste for seasoning and set aside.
Divide the fish mixture into eight little portions (two per person). Wrap each portion in two slices of smoked salmon. Alternative is to lay the smoked salmon in the center of a large plate and top with sashimi mixture.
To server, place small mounds of carrot, celery or daikon, fennel, cucumber, and watercress or kaiware around the rim of each individual plate. Place four endive leaves in the center, and arrange the two sea scallops and two fish bundles on top or mound the fish in the center on top of the smoked salmon, placing the belgian endive around the 4 corners, creating a circle. Drizzle the dressing generously over the salad and serve immediately. If you decide to make more than one dressing, then serve these at the table, and let your guests serve themselves.

Notes
*Udo is a crunchy, slightly sweet Japanese vegetable that has no English translation. It should be peeled and is generally eaten raw.
**If you are lucky enough to find fresh myoga, a type of Japanese ginger, that would also be lovely finely chopped and scattered on top of the salad for some extra crunch with a different flavor profile.

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