Vinegary Sashimi Fish, Steamed Tofu with Yuzu & Shrimp Paste, Grilled Anago (conger eel), Tai (snapper) Stock Clear Soup (Osumashi), Hijiki Rice

We luckily got so many fresh and healthy harvests.
For enough cherishing them, we cooked them as minimum as we loose their nutritions.

Then I made some typical Japanese foods using traditional Japanese cooking method that is the best way for keep their freshness and nutritions.

Vinegary Sashimi Fish, Steamed Tofu with Yuzu & Shrimp Paste, Grilled Anago (conger eel), Tai (snapper) Stock Clear Soup (Osumashi), Hijiki Rice

Everybody were so intrigued to the swirly Daikon!

Haha, fun and surprising is good spice for dining!

About Naoko Kashiwagi 464 Articles
Japanese chef, Culinary artist