Truffle Marinated Octopus Sashimi, Simmered Oyster, Cauliflower, Quail Egg with Homemade Seaweed Paste, Lightly Smoked Mackerel Roll Sushi, Onigiri, Homemade Yuzu & Lemonade

Look at this beautiful creature, Cornish octopus!

That’s original appearance is bit slimy and limpy, but by my patient massage for almost 1 hour changed that alive and flourish!

Then I shucked the live oysters and gave them a quick simmering with Sake, Soy sauce, Dashi stock etc.

Luckily my mother-in-law gave me some beautiful Japanese ingredients during our staying in Tokyo.

They are dried edible petals of chrysanthemum and dried krill.

Then I made these autumnal plate -Truffle Marinated Octopus Sashimi, Simmered Oyster, Cauliflower, Quail Egg with Homemade Seaweed Paste, Lightly Smoked Mackerel Roll Sushi, Onigiri, Homemade Yuzu & Lemonade

Onigiri! lol

To be honest, there are various types and tasted soy sauce too numerous to count in Japan, but this soy sauce above was distilled in southern island which is called Kyushu, which has slightly sweet taste and amazingly contains deep rich flavour.

Also the very subtle taste of truffle marinated octopus is set up by this mild and less savoury soy sauce perfectly.

I can’t believe it’s already November!
I have to push myself more for our moving to Singapore that will happen in December…that’s soon.

Anyway, I hope you have a great autumn this year.

Thank you for visiting our website.

Naoko xx

About Naoko Kashiwagi 145 Articles
Japanese chef, Culinary artist