Hoba wrapped rice ball
Hoba is a kind of magnolia leaf and the dried brown leaf is well known for Hoba-miso grill. Young green leaf is often used for wrapping food such as sushi.
We warp rice ball with wild-veg and miso.
When you open the wrap, the fragrance of Hoba leave spreads.
One customer who must be a fan of Studio Ghibli called this onigiri wrapped in a Hoba leaf and tied up with brown string, 'Totoro's gift'.
by Kay
Many thanks for choosing SAKANA - from Hong Kong
These ladies from Hong Kong enjoyed Irori couse at lunch time.
Normally we accept Irori course for 4 to 8 people, but on that day we only had them at lunch time so that we could managed to serve Irori course for this group of three.
Fish - prawn - meat - shellfish,,, various food grilled on charcoal fire.
Iron hot pot with Iwana-fish broth and Udon noofle to finish Irori course.
Hope they had memorable meat at SAKANA.
by Kay
Wild veg cooking - Udo
You can buy tunnel cultivated white Udo from supermarket, but wild Udo has much stronger flavour and harsh to the taste. You need to rinse them well before you cook them.
Skin of the stalk also become good delicacie.
by Kay
Wild veg cooking - Itadori
Itadori (Japanese knotweed) has got strong acidity, but if you prepare it carefully, it will turn into delicious dishes.
Peel the skin off and soak in the water.
Stewed in tomato sauce
Sauteed and stewed in sweet soy. One of the orthodox method of Japanese cooking.
Marinade in vinegar
by Kay
Many thanks for choosing SAKANA - from Italy
This lovely couple from Italy chose Omakase course that designed to enjoy best seasonal ingredients of Hida - Wild Vegs at this time of the year.
Starting with numbers of small delicacies as usual, and Hoba miso grill to finish the course.
Hoba-miso grill is one of the most famous local dish in Hida area that is to grill miso and vegetables on a huge Hoba leaf (a magnolia leaf). A hint of Hoba scent comes up as it's heated, then mixed with our original miso and fresh wild vegetables cooked on the leaf. Savory fragrance will make your mouth watering.
Omakase course includes variaty of wild veg as well as mini steak of Hida beef and seafood from Japan-sea. They seemed enjoyed all through the course.
by Kay
Another day in the Mountain
We went to the mountain looking for more eadible plants. it was very sunny, summerly-day, and we found lots of good ones.
Udo
Yomogi (Japanese wormwood)
Itadori
Momiji-kasa
It's not always easy to pick up wild plants as you may think.....
I needed to climb up steep side of the mountian fully covered by the soil. Well, it's worth it for our menu.
Customers enjoyed freshly prepared numbers of wild-veg dishes.
by Kay
Hida mountains in Spring
White snow turned into green as getting wamer, the snow melting water is yet too cold to jump in.
Mountains are covered with young and fresh greens.
