Sashimi lunch

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A classic Japanese meal around a dish of sashimi. I prepared the sides.

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Steamed kabocha pumpkin and ninniku no me garlic stalks. With soy sauce.

**I simply place the veggies in a steaming basket on top of a boiling water pot, or in the steaming mode of the microwave. Thin kabocha slices take 8 to 10 minutes. Garlic stalks only need 3 o 4 minutes to be at my taste. I add sesame seeds and soy sauce when I serve them.

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The sashimi : ika (calamari), buri (yellow tail) and ama ebi (nordic shrimps).

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An umeboshi (salted plum).

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Tofu with oboro kombu (seaweed), seasoned with the soy sauce left after the sashimi dipping.

**How to choose or make tofu.

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The miso soup with hijiki seaweed, shimeji mushrooms and kintoki red carrots.

Making miso soup

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Add rice. That’s a complete Japanese menu.

**Cooking Japanese rice

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One thought on “Sashimi lunch

  1. Hi! Were can I find the recipes of the sides? Your recipes are beautiful! Thank you Clara

    Enviado desde mi iPad

    > El 11/12/2013, a las 15:03, GOURMANDE in OSAKA escribi: > > >

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