From red unagi to green vinegar. Summer food rainbow. (via Gourmande in Osaka)

Last year

From red unagi to green vinegar. Summer food rainbow. Nothing beats local season food. Kabayaki unagi eel (from Kyushu). Reheated, read how here : Unagi… fighting the heat with the Japanese eel The first Japanese kabocha arrive now on market stalls. Steamed garlic stalks, raw naga imo potato (Chinese yam). naga-imo potato Simple Black rice + hatomugi. Hatomugi is a cereal that is said to cool you. Other hatomugi dishes : Chou farci au pied de cochon -Hatomugi cabbage roll Mame gohan. Green peas and … Read More

via Gourmande in Osaka

Anago, to the tail : grilled fish domburi

A domburi is a large Japanese bowl. That’s silly that I didn’t use one today. Well you’ve seen some before. It became the name for a type of dish served in the vessel : hot rice, sauce, toppings.

Second meal with anago, Japanese conger.
See : chilled fish dish
This time it is grilled. And delicious… There is nothing like freshly grilled fish. Reheaten is not the same.

With shichimi togarashi (7 spice mix).

Fresh cabbage salad.

Anago, from the head… Chilled fish dish.

This long fish is anago 穴子, Japanese conger. It’s commonly eaten in Osaka. We can buy cooked anago to garnish many dishes. This time I got it raw and prepared 2 dishes (another post soon).

It’s not very fat but the flesh is very tender. Ideal on hot days.

The fish monger cut it and took away the bones. I often cut whole fish but this one is not easy. I wouldn’t be able to do that myself without mess it all.

On cooled cucumber and silky tofu.

Served with hot genmai (brown rice).

Naniwa-mae sushi (Osaka style)

I think this style is less known outside Japan. Well, I should travel around the world to check and be sure.
What you see everywhere with sashimi on hand-shaped nigiri is called Edo-mae sushi . Yedo, or Edo is the old name of Tokyo. Osaka had another, older style of sushi, and an old name : Naniwa. That said, it’s just Osaka sushi. Naniwa-mae is for the sake of parody…

Unagi, eel, grilled in kabayaki sauce.
The legend says it started this way. At the market they were selling the grilled eels. To prolong their shelf lives, they were displaying the fish on rice, so it didn’t dry. From that, over the years … they added vinegar and flavoring to the rice. Some started to eat the set. It became this sushi. I added black sesame to my sushi rice today.

Shime-saba is the second classic.

Saba, mackerel is cured with salt and rice vinegar.

Oboro kombu in the middle.

It’s made with seaweed.
BTW, a very informative page in English about kombu seaweed. I don’t know them nor the products they sell, the “encyclopedia” part is well made.
Kombu seaweed encyclopedia.

I like those with kinome.

And these with raw ginger.

Unaju, ritzy unagi box

Unagi, Japanese eel. Jubako, the nice lacquer boxes. Una-ju. It’s the dressed up eel on rice meal. It’s very chic to eat in those boxes… compared to your plastic bento. That’s a dish served by the high end unagi restaurants. Well, surely theirs are often better…

Eel is often eaten in hot season because it’s very nutritive and still easy to eat and digest. Having some helps you feel better in hot humidity.

Koshikari rice, flavored with kabayaki sauce.

Flambeed reheated kabayaki unagi.

With sansho


Suimono, broth with fresh wakame seaweed and sesame.

Tsukemono, salted turnip.

Home-made duo : zaru-doufu and yuzu koshio.

Making yuzu kosho
making zaru tofu

A full menu for a hot day. Really delicious.