hotate no tsukuri

Zen simplicity for fresh Hokkaido scallops.

Tsukuri, means “made”, made as sashimi

Opened by the fishmonger. I hope they don’t suffer too much. Well, sorry I eat you little shells. You eat a lot yourself…
I had to clear the stomachs for the next photos. Obviously they eat like us : nori seaweed.

Lots of roe (orange).

Made… not by a pro. With grated wasabi, a few leaves.

Just soy sauce.

Mmmmmmm….

Keep tuned, it’s just a starter.

The rest of the series of scallops in their shell :

Japanese sashimi (otsukuri)

fruity Korean sashimi

Creamy miso (brasero)

bataa-shoyu yaki (brasero)

5 thoughts on “hotate no tsukuri

  1. Pingback: Number one : bataa-shoyu yaki | Gourmande in Osaka

  2. Pingback: My sweet Korean sashimi | Gourmande in Osaka

  3. Pingback: The creamy miso shell | Gourmande in Osaka

  4. Pingback: Fragrances and flavors sealed in the shell | Gourmande in Osaka

  5. Pingback: Ryori, a Japanese classic menu… (compilation by cooking techniques) « GOURMANDE in OSAKA

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s