Monday, November 12, 2012

Motsu Nikomi, the season is coming.

I really want you you eat this kind of food. Motsu nikomi is traditional Kyushu area food. Kyushu is located in south near by Korean Peninsula.
Beef tripe, pork leg and other intestant with vegetables are in it.
Broth is coming from meat and vegetables and I add soy sauce and miso.
It takes time to meat get soft. So I can say Motsu nikomi is Japanese slow cooked dish.

If you have a chance to NYC, go to Hakata Tonton. This restaurant is the only place to sell motsu nikomi in Eastcoast.
20101129-hakata-tonton-07.jpg
This is Grilled Pork Tonsoku, is unforgivingly porky with a rich, gelatinous texture. Charring gives it a crisp, blistered surface great for smearing with yuzu-kosho.
61 Grove St.,New York, NY1001440
Yes, Hakata Tonton's menu is all about pigs' feet — and if that doesn't scare you off, you'll be richly rewarded. This cozy West Village space would feel welcoming even without the extraordinary attentiveness of the staff, who greet you warmly at arrival and offer a quirky parting gift of Pez as you leave. In between, there's a wealth of Japanese soul food to be had, virtually all of which incorporate trotters in some way. Sauteed gyoza arrive sizzling on the platter, tuna sashimi salad is entree-size and peppered with savory bits of fried garlic. (Want even more allium? Try the fragrant but not overpowering garlic rice.) The pigs' feet themselves, tonsoku, come in a variety of preparations, all of which celebrate the gelatinous, bony cut, and are recommended to be eaten with the hands, as is Japanese custom. The showpiece of the menu is the Hakata Tonton hot pot, a meal in itself on this small-plates menu. It arrives at the table a good ten minutes before cooking is complete; watch it boil down into a delightful, salty, porky, bubbling mass, and then dive in. A perfect evening: you, a friend, that hot pot, and two Sapporos. And a Pez to go, of course.

Sushi and sashimi, Udon soba are not only Japanese food.
I made gyoza and Okonomiyaki at my customer's house last night. They joined to make with me. It's fun to know Japanese food.


1 comment:

Elisson said...

I still remember learning how to make okonomiyaki with you two years ago... but even better, I remember eating Hiroshima-no okonomiyaki four years ago in Hiroshima!