I wrote this posting separately from the one introducing the vegan sushi plate the Missus and I shared at Sushi Ko, Shizuoka, last night so as not to confuse friends with different culinary priorities!
As I explained in the vegan sushi posting, Sushi Ko might not be the most expensive or sophisticated sushi restaurant in our Prefecture but you get the best food at the best price.
It certainly makes for far better value than some vaunted establishments in Tokyo or New York where you pay ridiculous prices for tiny pieces of art in outrageously expensive surroundings!
Moreover, Mr. Oda is one of those very few true chefs who take pleasure in tackling any challenge thrown at him by customers.
Owning a website of his own and knowing I’m more than amenable with his taking pictures of the food I order, we have this great deal of being offered even better presentation!
When it comes to sashimi, Mr. Oda always makes a point to introduce the seasonal fish of the day on a separate board for all to see, meaning that they will not be always available as contrary to the other possible orders written (with their prices!) on small wooden boards hung on the wall above the counter.

There were too many fish to choose from, but the help of Mr. Oda, we chose the following:

Above: Meji maguro Akami/Lean part.
Bottom: Aori Ika/Bigfin Reef Squid.
Can you see the freshly grated Shizuoka wasabi shaped into a green leaf?

Above: Ooma Honmaguro/Ble Fin Tuna from Ooma in Aomori Prefecture, O-toro
Below: the same, chu-toro.
The chrysanthemum is edible.

Above: Meji maguro o-toro
Below: Kinmeidai/Seabream/Great Alfonsino from Izu Penisula in Shizuoka Prefecture.

No need to say that all sublime morsels!

Sushi Ko
shizuoka City, Aoi Ku, Ryogae-cho. 2-3-1 (Aoba Koen)
Tel.: 054-2512898
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor, Wheeling Gourmet, Chef de Plunge, Sushi Nomads, Island Vittles

Please check the new postings at:
sake, shochu and sushi,
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日本語のブログ
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“Noresore” will soon appear at some select fish markets, and as it will be a very short season, you will have to keep your eyes open!
Noresore stands for very young conger eels. They are called different names depending on regions: “Berada” in Okayama Pref., “Tachikurage” in Misaki, “Nagatankurage” in Wakayama Pref.
In Shizuoka, they mainly come from Hamana Lake, a seawater lake west of the Prefecture, famous for its oysters, eels and clams.

5~6cm long, they are practically transparent, save for their eyes. They emit no smell. In our Prefecture they are available only during the first two weeks of March. They are slowly but surely becoming a rarity wherever in Japan, and people come from afar just for the experience!

Before serving them, lightly wash them in clean salted water.
They are great as they are with a little “ponzu or “yuzu” vinegar, a dash of “momijioroshi” (freshly grated daikon and chili pepper) and some chopped thin leeks for a last touch of colour!

Now as sushi they are sublime as “gunkan”, or a rice ball wrapped in seaweed if you are an expert, with freshly grated ginger and chopped thin leeks again.

They can even been cooked (very quickly!) in garlic olive oil!

RECOMMENDED RELATED SITES:
Warren Bobrow
Wild River Review
Bread + Butter
5 Star Foodie
Frank Fariello
Elinluv Tidbit Corner
Tokyo Terrace
Maison de Christina
Chrys Niles
Comestilblog
Greedy Girl
Bouchon For 2
Sushi Nomads

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

“Noresore” will soon appear at some select fish markets, and as it will be a very short season, you will have to keep your eyes open!
Noresore stands for very young conger eels. They are called different names depending on regions: “Berada” in Okayama Pref., “Tachikurage” in Misaki, “Nagatankurage” in Wakayama Pref.
In Shizuoka, they mainly come from Hamana Lake, a seawater lake west of the Prefecture, famous for its oysters, eels and clams.

5~6cm long, they are practically transparent, save for their eyes. They emit no smell. In our Prefecture they are available only during the first two weeks of March. They are slowly but surely becoming a rarity wherever in Japan, and people come from afar just for the experience!

Before serving them, lightly wash them in clean salted water.
They are great as they are with a little “ponzu or “yuzu” vinegar, a dash of “momijioroshi” (freshly grated daikon and chili pepper) and some chopped thin leeks for a last touch of colour!

Now as sushi they are sublime as “gunkan”, or a rice ball wrapped in seaweed if you are an expert, with freshly grated ginger and chopped thin leeks again.

They can even been cooked (very quickly!) in garlic olive oil!

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor, Wheeling Gourmet, Chef de Plunge, Sushi Nomads, Island Vittles

Please check the new postings at:
sake, shochu and sushi,
—————————————-
日本語のブログ
—————————————-

There are many varieties of Seabream/Snappers/Tai/鯛in Japan:
Batodai, Hanadai, Ishidai, Kinmeidai, Mekkidai, etc., but the most popular variety is called Madai/真鯛, or True Seabream.

Even Madai/True Seabream is called different names depending upon the region: Oodai or Hondai.
The best season streches from Winter to Spring.
It is extensively raised by humans in Ehime, Mie and Saga Prefectures.
Wild specimen are mainly caught off the shores of Nagasaki, Fukuok, Kumamoto, and Yamaguchi Prefectures. Not so many Madai are caught in Shizuoka but other varieties are abundant especially around Izu Penisula.

Human-raised amount to over 80,000 tonnes a year wild ones are caught at a rate inferior to 15,000 tonnes a year.
Imports are relatively and account for only about 6.500 tonnes a year.

Madai is widely appreciated raw as sashimi in the Japanese style (above),

in carpaccio, Italian-style sashimi!

The Japanese also ove them grilled or steamed.

The Japanese since immemorial times have preserved the raw fish in rice miso, mirin/sweet sake and konbu/seaweed, but this has become quite an expensive morsel these days!

(Only relatively) lesser varieties, like Kinmedai, are appreciated as Himono/naturally dried fish, a specilaty of Shizuoka Prefecture which produces no less half of all naturally dried fish in Japan! Actually they come almost as expensive!

Konbujime/marinated in seaweed nigiri sushi

As sushi, madai (and other seabreams) are very versatile.
You will encounter them, depending on the region as konbujime/marinated in seaweed (above),

simple, straight nigiri sushi,

oshizushi/pressed sushi,

or zuke/marinated in ponzu, sake, mirin, etc.,

Seabream certainly looks great as temarizushi/Kyoto-style small round sushi nigiri!

Tai Shirako

Like tara/cod, their sperm sacs of the male specimens are highly appreciated and even more expensive than those of cods.

You can have served raw/slightly boiled or grilled as above,

meuniere-style as in French or Italian cuisine,

or on gunkan sushi nigiri!

RECOMMENDED RELATED SITES:
Warren Bobrow
Wild River Review
Bread + Butter
5 Star Foodie
Frank Fariello
Elinluv Tidbit Corner
Tokyo Terrace
Maison de Christina
Chrys Niles
Comestilblog
Greedy Girl
Bouchon For 2
Sushi Nomads

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

There are many varieties of Seabream/Snappers/Tai/鯛in Japan:
Batodai, Hanadai, Ishidai, Kinmeidai, Mekkidai, etc., but the most popular variety is called Madai/真鯛, or True Seabream.

Even Madai/True Seabream is called different names depending upon the region: Oodai or Hondai.
The best season streches from Winter to Spring.
It is extensively raised by humans in Ehime, Mie and Saga Prefectures.
Wild specimen are mainly caught off the shores of Nagasaki, Fukuok, Kumamoto, and Yamaguchi Prefectures. Not so many Madai are caught in Shizuoka but other varieties are abundant especially around Izu Penisula.

Human-raised amount to over 80,000 tonnes a year wild ones are caught at a rate inferior to 15,000 tonnes a year.
Imports are relatively and account for only about 6.500 tonnes a year.

Madai is widely appreciated raw as sashimi in the Japanese style (above),

in carpaccio, Italian-style sashimi!

The Japanese also ove them grilled or steamed.

The Japanese since immemorial times have preserved the raw fish in rice miso, mirin/sweet sake and konbu/seaweed, but this has become quite an expensive morsel these days!

(Only relatively) lesser varieties, like Kinmedai, are appreciated as Himono/naturally dried fish, a specilaty of Shizuoka Prefecture which produces no less half of all naturally dried fish in Japan! Actually they come almost as expensive!

Konbujime/marinated in seaweed nigiri sushi

As sushi, madai (and other seabreams) are very versatile.
You will encounter them, depending on the region as konbujime/marinated in seaweed (above),

simple, straight nigiri sushi,

oshizushi/pressed sushi,

or zuke/marinated in ponzu, sake, mirin, etc.,

Seabream certainly looks great as temarizushi/Kyoto-style small round sushi nigiri!

Tai Shirako

Like tara/cod, their sperm sacs of the male specimens are highly appreciated and even more expensive than those of cods.

You can have served raw/slightly boiled or grilled as above,

meuniere-style as in French or Italian cuisine,

or on gunkan sushi nigiri!

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor, Wheeling Gourmet, Chef de Plunge, Sushi Nomads

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Cod, or “Tara/鱈” in Japanese reads a the “Snow Fish”. Unlike in many countries in Europe and North America, the fish is eaten fresh, raw or cooked in Japan, but practically never salted.
Only the Norwegians can boast a difference as they eat the tongue of the fish as soon as they catch it!

As other fish in Japan, it is called different names: Ibodara, Maidara (Toyama Prefecture), Ara (Nagasaki Prefecture) as far as “Madar” or “True Cod” is concerned.
There are other varieties as is shown below in sushi pictures.

It is mainly caught in the Sea of Okhotsk in Winter.
The average total Cod catch is 437,000 tonnes, 55.000 of which is “True Cod”. Imports average annualy 152,000 tonnes mainly from the US and Russia.

Cod sashimi with its male sperm sacs/Shirako

It makes for great sashimi.

But it is also equally appreciated cooked, especially grilled or in “Nabe/Japanese-style pot au feu”.

Gintara/銀鱈 Cod variety as sushi nigiri.

Higetara/髭鱈 Cod variety as sushi nigiri.

Madara/真鱈 Cod as sushi nigiri.

As shown above, many varieties of tara are greatly appreciated as sushi, especially nigiri.

Shirako/白子, or the sperm sacs of the male fish, is an extremely popular delicay in Japan.
It is either served raw or lightly boiled as in above picture with ponzu, chopped leeks and momijioroshi/grated daikon with chili pepper.

Shirako is also very popular served as sushi in gunkan shape as above.

It becomes another delicacy when grilled.
French and Italian Restaurants in Japan also extensively use it sauteed or in gratin!

The roe sacs of the femal fish is also a very popular (and expensive) delicacy especially when preserved in chili pepper (as above) and sold as Mentaiko/明太子!

The same roe is also served as “Tarako/鱈子”, especially in the sushi gunkan form!

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor, Wheeling Gourmet, Chef de Plunge, Sushi Nomads

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Bir dönem konserlerine gelenler kendilerini jiletliyordu.6-7 yıl önce “baba” bir açılımbaşlattı.Teoman`la düet , Murathan Mungan`la müziksel işbirliği yaptı.VE önceki gün  “açılıma”  son noktayı koydu.İsanbul’da Nytoimori(suşilerin çıplak kadın vücudu üzerinde servis edilmesi) usulüyle suşi yenebilen mekanda sahne alan Müslüm Gürses bikinili kadının göbeğinden  suşi yedi.

Kaynak : HABERTÜRK Gazetesi

İki bardak su içti

Gürses  ” Bu bizim pilav üstü döner gibi bir şey galiba ” diyerek kendisine uzatılan ” chopstick ” adı verilen yemek çubuğunu aldı.Bir süre chopstick’i tutmaya çalışan Müslüm Gürses , ” Ben bununla yiyemem Japon değiliz heralde” diyerek garsonlardan çatal istedi.Çatalı batırmadan önce ise ” Bu domuz gribine iyi geliyor mu ? ” diye sordu.” Çok iyi geliyor ” yanıtını duyunca dikkatli bir şekilde çatalını göbek üzerindeki suşiye batırdı ve üzerine 2 bardak su içti
Müslüm Baba`da Japon mutfağıyla tanıştı ve beğenmiş (:

ya estamos en wordpress.

Pensamos que iniciar un blog con información de nunestro sitio valenciax.com puede resultar interesante

Susi se pondrá a ello en cuanto se recupere de su gripe A que por el momento la mantiene alejada de la oficina.

valenciax

Quarta-feira, 18 de Novembro de 2009, 23h13

“Se não está doendo agora, não deve doer depois. Pode colocar” . Agora posso dizer que dói. E é uma dor irritante, e expansiva, literalmente. Estou falando desses elásticos em minha boca. Oito. Cor verde-água. Parece que em dois dias para de doer, aí vem a aparelhagem definitiva. Bem que a dentista disse que, perguntando pra quem já colocou aparelho, o que ele mais se lembra é desses elásticos.

Bom, provinha bem fácil de português hoje. Quer dizer, era pra ser difícil, mas a professora facilitou nossa vida.

Aquela senhora tem um piano
Que é agradável mas não é o correr dos rios
Nem o murmúrio que as árvores fazem…

Para que é preciso ter um piano?
O melhor é ter ouvidos
E amar a Natureza.

- Alberto Caeiro, heterônimo de Fernando Pessoa em “O Guardador de Rebanhos” (^)
“Lindo!” – BORGES, Susi M. K. S.

Apesar de tudo, eu ri de muitos fatos que aconteceram hoje. O principal deles, eu mexendo em um servidor na escola com conta de administrador. Por conexão remota, eu loguei naquela servidor, arrumei umas coisas e outras, e vi que um serviço não estava funcionando. Como ele dependia da rede, eu simplesmente desabilitei o adaptador de rede. Cheguei no T.I.: “moço, a gente tava usando o servidor, mas ele caiu do nada e não volta mais..“. hsuahsaushauhsa

Outra coisa engraçadíssima foi a discussão do Andrey com a Juh, (…).

23h29

Sexy jumpsuit outfit in two different packages: with halters in ornamental design in Black and White oder in 5 colors, including boots and tatoo:

Lorne freut sich auf die Weihnachtszeit:

Kirjoitin pari päivää sitten EU:n käskytyspolitiikasta kalastuksen suhteen. Hyysäri on julkaissut samaan uutiseen  liittyen varsin uskomattoman haastattelun.

Suomen vapaa-ajankalastajien keskusjärjestön toiminnanjohtaja Ilkka Mäkelä ei näe ongelmaa uudessa EU-säädöksessä, joka kieltää harrastajakalastajilta merisaaliin myynnin ensi vuoden alusta lähtien. Mäkelä tekee selvän eron ammatti- ja harrastajakalastajien välille.

“… minun mielestäni silloin ei ole enää kyse harrastekalastuksesta, vaan harmaasta ammattikalastuksesta. Vapaa-ajan kalastajat käyttävät saaliin perhepiirissä ja ystävien kesken. Ei meillä ole mitään syytä ryhtyä vaatimaan vapaa-ajankalastajille oikeutta myydä saalistaan.”

Mäkelä ei ilmeisesti ymmärrä mitä suustaan päästelee tai sitten hän kertoo tarkoituksella asioita, jotka eivät pidä paikkaansa? Luontaiselinkeinot (tietyin rajoituksin metsästyksen ja poronhoidon kohdalla) kun ovat sallineet jokaisen suomalaisen harjoittaman lisätulojen keräämisen (muuallakin kuin Pohjois-Suomessa) ilman verotusta esimerkiksi kalastamalla.

Kyse ei ole siis harmaasta taloudesta, vaan eurooppalaisen siirtomaahallinnon puuttumisesta alkuperäiskansan ikimuistoisiin nautintaoikeuksiin.

Tuollaista toimintaa on tavattu kutsua kolonialismiksi ja sen paikallisia juoksupoikia… tuota noin , yleisesti ja ajoittain,  aika rumillakin nimillä.

Lähde: HS