Thursday, November 6, 2014

Something new at TAKA in November 2014

Kaki Age, Shrimp and vegetable Tempura with light dashi sauce

Sujiko, Fresh Salmon roe

Ikura, cleaned Sujiko
I soak it in dashi saoy sauce after this.

Sawara, Spanish mackerel from Japan.
This fish tells it is winter.

Shirako, Cod testicular
It is season!

Dried Persimmon
I make this at my home. It takes a month to eat.

Green onion recycle 
I plant again after cut. It will be back in a month.










No comments: