Tidbits from Japan

I am working on several posts from the trip to Japan I did with Pim and David Kinch. It was a great trip. We tried a lot of restaurants, saw many incredible things and I brought back lots of food and material from Japan.

Right now I am busy trying to figure out how to ignite the binchotan I bought and how to keep it burning. Well, I kind of did succeed yesterday and grilled red mullet filets under a burning piece of binchotan. The result was the best cooking technique for red mullet I have come across. Simply astonishing. When I told David in Japan that the first thing I would do with the binchotan when I got home was just that with red mullets. That is a no-brainer, David responded. He is right.

Here are some tidbits.

fugu

Fugu or blowfish.

fuguspermsack

Fugu spermsack, or male egg sack as they say.

sushi

 Sushi at Masa

 
Soba

My favourite soba-place

bloodyknife

Not a crime scene.

cuttingthebluefin

 
Tuna butchers in action.

 

 

Koju_eel

 The dish of the trip. Grilled eel at Koju. Then below, a new knife with my name and ike jime in action.

knife

ikejimeinaction

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2 Comments

  1. Posted December 8, 2009 at 4:10 pm | Permalink

    That photo of the blowfish is wild. I’ve only had a once. It didn’t really beckon me back for more.

  2. Posted December 8, 2009 at 4:56 pm | Permalink

    @ u.e., yes it is quite something. I have to thank Pim for making it I suppose. She charmed the guy at the fish market to do that for her and I saw it from some distance. I ran over to him and asked if he could do it again and he really scared the fish so it inflated like that and held it in different positions for me. Anyway, I got the best shot of it :) . I had a blowfish dinner and there were a couple of really good dishes. I especially liked the skin and the head. The sperm sac was really good too. It was first time for me to taste fugu and I would not run the legs off me to do it again.

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