Seasonal Recipes Kisetsu no Recipes Winter (Japanese Edition)

Asparagus is shun in early summer.

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It is moist, tender and highly flavorful and takes minimal cooking to prepare. The concept of shun goes beyond fruits and vegetables and applies to seasonal seafood as well. In pursuit of shun , Japanese eagerly anticipate the very first seasonal arrivals. These are called hashiri. They are rare and exciting, and always fetch a premium price.

Hashiri foods are from the first harvest or the first catch of the season. They are typically smaller and less flavorful than the ones in peak season.

Keiko Koyama

Appreciating hashiri has been a custom in Japan since the Edo period beginning in AD, and continues to this day. Japanese have a deep awareness of seasonality, embedded in living traditions of kisetsu-kan sensing of the season. Kisetsu-kan goes well beyond appreciating seasonal foods. These traditions mark turning of the seasons. They also serve as reminders that nature is kind and will continue to provide for us. Your email address will not be published.

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For example, the nitsuke ingredients boiled in soy sauce which is infused with the flavor of dashi broth , genuine sashimi that truly enhances the flavor of fish, and the fragrant scorched fish, are all great pairings for alcohol. B1F, New Plaza Bldg.

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This restaurant offers over 50 types of sake from all over Japan and allows you to enjoy rare brands by the glass 90cc. To enhance the deliciousness of sake, they serve dishes with both meat and fresh seafood. Harami is the outside skirt steak the diaphragm meat , and is popular for its mild aroma and taste, making it easy to eat.

Enjoy it with their refreshing Japanese-style sauce. If you prefer seasonal fish, their sashimi is the best. At this restaurant, you can order 1 glass of any of their rare sake brands from all over the country for JPY, or 1 goh cc for JPY. They're pretty cheap, so it's the most suitable place for those who want to taste and compare different brands. As for snacks, their dishes made with jidori local chicken , directly delivered from Miyazaki Prefecture, are highly recommended.

It lacks the typical smell of chicken meat, so you can enjoy it as sashimi as well. You can complement the chicken with seasonal fish as well.

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A super popular delicacy, which is seasonally limited, is the [Dappi Shitate no Kani no Marugoto Itame JPY ], which is a stir-fried freshly molted whole crab that you eat it with the shell on. Enjoy this restaurant's creative Japanese cuisine, which consists mainly of seafood dishes made with fresh vegetables and seafood. Their drink menu comprises of 50 types of sake, as well as a wide selection of other alcoholic drinks from various areas of the country. Their seafood specialty is definitely their sashimi from a wide range of fish and is the perfect snack to go with sake.

Enjoy it by ordering the [Assortment]. Another luxurious option is the [Kobore Uni Ikura Gunkan 5 pieces 1, JPY ], sushi literally overflowing with ikura salmon roe and uni sea urchin. During the cold season, warm yourself with their nabe hot pot dishes, made with seafood like monkfish and longtooth grouper. This place serves both super rare and seasonally limited wines and sake. You can pair them with seafood and charcoal grilled dishes. The [Kai no Otsukuri Assortment from 1, JPY ] allows you to eat delicious fish as is, or lightly scorched or marinated with kombu seaweed overnight, or in any other elaborate preparation that brings out the fish's original umami.

Additionally, be sure to try their umami-rich chicken, pork or beef charcoal grilled at high temperatures, and whose juicy flavor will excite your taste buds from the first bite to the last. Sunday, National Holidays Average price: This place only uses local ingredients for its dishes, with the main focus on products made in the "Senshu area", the south-west part of Osaka. This region offers a large variety of products and has played an important role in the evolution of Osaka's food culture since ancient times.

As for alcohol, they stock a selection of sake that has been carefully chosen by the owner who also manages a liquor store. If you find sake a bit difficult to drink, you should try their sweet cider made with sake. When the weather is nice, enjoy your premium sake and authentic Japanese food, which makes the most of the local ingredients, on their beautiful terrace. This restaurant offers over different types of alcohol. The proprietress is a certified sommelier, so she can recommend the best wine and sake to pair with your food.

It consists of an omakase chef's recommended course with the best matching drinks 3 glasses of different wines or sake.

In their dishes, they only use vegetables free of pesticides, delivered straight from their contract farmers. With their [Yasai no Tempura 1, JPY ] you'll get to enjoy the genuine umami and the strong flavor of vegetables. In this restaurant, first-class Japanese dishes made with fresh ingredients are skillfully combined with delicious sake stocked from several regions.

Their unique tableware is the work of a talented ceramist, among which the drinking vessels are particularly elaborate. Customers get to pick their favorite "guinomi", a type of sake cup, to drink their alcohol. The menu is established by the chefs, who decide on the methods of preparing the seasonal ingredients procured on the day, with the aim of getting the most flavor out of each ingredient. The owner of this restaurant is a huge sake fan and allows you to taste his reasonably priced sake selected from all over Japan.

Including rare brands that cannot be found easily, you'll be able to choose from over 50 different types, so it's no wonder this is many sake-lovers' favorite place. Their most popular menu items are sashimi and sushi made with fresh fish and tender beef meat dishes. Their beef sushi, where the vinegared rice of sushi is topped with beef, is not to be missed. The most recommended items are the [Gyu no Uniku Sushi 2 pieces JPY ] which is sushi rice rolled in fresh beef and topped with uni, and the [Aburi Gyu Sushi 3 pieces JPY ], which consists of sushi rice topped with an umami-rich seared slice of beef.

B1F, Watanabe Five Bldg. The types of ji-zake Japanese local alcohol you'll find here are produced by 38 different breweries from all parts of Japan. Their menu of ji-zake changes periodically and allows you to enjoy 1 goh ml for a bargain price.

If you want to taste more than one type, you can order the 90ml half goh as well. In addition, every day there is a specific sake you can have for just JPY per 90ml. To boost the deliciousness of the alcohol, try one of their dishes made with pork and chicken from Nagasaki Prefecture. Above all, the [Otoko no Karaage 1, JPY ], comprised of one half of an entire Tsushima jidori, is particularly recommended as it allows you to taste several different cuts of meat in one serving.

Here you can enjoy creative Italian dishes modified by a touch of Japanese tradition. Drinks are not limited to wines and include a wide offering of limited edition sake directly stocked from the breweries personally visited by the chef. It's a tasty and nourishing seafood dish sure to delight your palate. The word "binbi" in the restaurant's name, means "fish" in the owner's hometown dialect. So, Binbiya literally means "fish restaurant", and in fact their specialty is seafood cuisine made by the skillful chef with particular attention to the stocking of ingredients and season.

The sake menu offers a variety of premium products that change on a monthly basis to match the season. Come here to enjoy great sake and great seafood. The creative cuisine of this place goes beyond expectation by offering recipes from every country in the world: Japanese, Chinese, French, and Italian, to name a few. Their flagship menu item is the [Ika no Oroshi Mayonnaise 1, JPY ], wherein squid is charcoal grilled and let cool in ice water before being dressed with a special sauce made of grated daikon radish and mayonnaise.

They also have lots of sake from various areas of Japan.