Hot smoked Amago (red spotted masu trout)
Use live amago (River fish is important for freshness!)
Amago that has been cleaned.(the internal organs, gills)
The Amago are tied with a string and dried well in summer breeze.
It is a season when the river fish become delicious.
Because this amago is grown in beautiful spring water, it is really delicious without the unpleasant smell that unique to river fish!
The chef's ideal smoked product is to bring out the texture and taste of the fish itself.
We smoked the Amago using home-made smoker made with oak tree.
by Kay
Confit de Ayu
Superfresh Ayu can be cooked in many different ways. We've tried low temperature cooking in rice oil that is not traditional way of Japanese cooking.
Take fish gills and intestines off with sticks. This method is called 'Tsubo-nuki'.
Brine the fish before cooking.
Put the Ayu and rice oil in a vacuume bag.
Bath the Ayu bags in the heated pot for long hours.
Ayu meat is so soft and tender and even the bones become very soft. Our original brine recipe give the fish a bit of Japanese flavour.
by Kay
Tempura of daylily buds
Daylily is very common flower in summer.
The flower buds become nice tempura.
It has unuique texture, crispy and sticky at the same time.
by Kay
Juneberry gelato
There are two Juneberry tree in SAKANA's garden. Birds and us were racing to get the fruits this year.
We've got enough berries to make gelato.
Nicely chilled summer dessert.
by Kay
Arrow ginger
Pickled arrow ginger called 'Hajikami' is common garnish for grilled fish.
White root become pale pink when it's soaked in sweet vineger.
by Kay
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
