Little mountain flowers
Pretty little flowers around the Lake Arimine
Camping in the lake Arimine - 2
A fun part of camping is open air cooking. We brought some food and drinks from our home and procure some stuff from natural resource.
We made Hoba wrapped Hida-beef steak.
Adding a little twist of natural flavour made big difference, even to an instant noodle.
by Kay
Camping in the lake Arimine - 1
Looking for the last of the last wild vegetable, we went camping at Toyama Pref's Lake Amemine. Leaving Takayama at 4 in the morning.
The gate at the site opens at 6 am.
As soon as we reached at the lake side, the master started to fishing for Iwana, but unfortunately, he only got black bass.
to be continued.
by Kay
Little mountain flowers
Tiny flowers are blooming in the mountain. They seemed enjoying raindrops.
by Kay
The end of season
As hot weather is crawling up, we had to climbed up even higher to higher altitude point to pick up wild veg. This will be the last chance in this season.
Wild bracken shoot
Wild garlic has grown up and the flower are about to bloom.
Naruko-lily's buds are good for tempura.
Red knotweed
Aluetian ragwort
Thank you for nature's bounty, and thank you for the customers those who came to SAKANA to enjoy the nature's bounty.
by Kay
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
