Over night dried Ayu
We Japanese love sun-dried fish which has full of 'UMAMI'.
Open up and clean super fresh Ayu.
Soak the Ayu in our original saumur.
Ready to grill!
by Kay
Ayu fishing has started.
Live decoy fishing for Ayu has started from end of June. These
photos were taken about 10 days ago.
Now we are ready to serve SAKANA's Summer menu!
by Kay
Wild watercress
I was surprise to see those wild watercress which is native to the hidden swamp.
We stopped by this quiet hidden place, when we went to Iwana-fishing.
Wild watercress have stronger bitterness.
Clean water supplies fresh and delicious natural food.
by Kay
Summer began!
Neatly planted rice in the paddy field.
Iwas relieved that the rainy season this year was not severe this area.
by Kay
SAKANA original Hida Beef Curry
Our original beef curry is made of 100% A5 grade Hida beef. It's popular for gift and Souvenir.
100% A5 grade Hida beef stock
And vegetable stock
The curry sauce is very mild, not over powering the taste of Hida Beef.
(For me who used to eat Indian curry in UK, it taste like a rich beef stew rather than curry.... and it's very good stew)
A5 beef brisket
Each tin(can) contains about 160g of four chunks of meat.
lightly boild
Then the factory workers will put a lid on the can, complete cooking by low temperacher sterilization!
by Kay
Sakura-masu
Samilar to Salmom, Sakura-masu swin up a river from the sea to spawn in Spring when cherry blossoms bloom. So we call this fish Sakura-masu (cherry trout).
Marinated in Yuan sause (Sweet soy).
Yuan grilled Sakura-masu
This brining fillets are for somke.
Cold smoke with oak chip.
Moist and full flavoured Sakura-masu.
by Kay
Fried Iwana (char) marinated in vinegar sauce
The owner chef did some fishing on the Lake Arimine, where we went to pick wild vegetables the other day.
He caught some Iwana (chars).
Good fat Iwana.
Jucicy fatty meat.
We made fried Iwana marinated in vinegar sauce with wild-veg.
Voila!
by Kay