Sashimi Kis (Sillago), Prawn Chawanmushi, Carrot Rice, Vinegary Okura Salad

Luckily I found super fresh Kis from the Tiong Bahru Market.
The fishmonger I bought said this fish is called ‘Smelt fish’ in Singapore, however if we would translate that, it literally means different type of fish in Japan. I’m sure that would be just different culture between us! So that’s why I dared to capture this fish is ‘Sillago’.

And here is the plate using the Kis, the other day.

Sashimi Kis (Sillago), Prawn Chawanmushi, Carrot Rice, Vinegary Okura Salad

It was absolutely bliss to appreciate the sashimi seafood with the quality soy sauce from Ibaraki prefecture. Don’t worry, you can get it even in Singapore from MoguShop. That soy sauce tastes more elegant and less smokiness that amazingly works for standing out the flavour of the ingredients themselves because nothing distract their Umami flavours.
It’s worth trying that soy sauce.

Thanks for visiting our food blog and we are looking forward to seeing you all soon!

Naoko xx

About Naoko Kashiwagi 518 Articles
Japanese chef, Culinary artist