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Eating around the season

One reason why I love Japanese food (other than pretty serving wares) is because the Japanese practice eating around the season so that means the food never gets boring. This is great, for the short-attention-span-girl that I am.

Recently, I tried a couple of new things at Kaisan. One was the razor clam, chopped up and baked with a mentaiko mayo dressing and tai (snapper) roe (as shown), simmered in a light dashi broth. The texture of the cooked roe was slightly mushy and had a rather rough texture. Think canned flaked tuna. But it was sweet and that little dollop portion was just perfect.
Now I only hope to catch the season for whale's sperm. I have seen a picture of the sushi somewhere and think a ball of slimy, thick white tubes all intertwined. Gross? Hahah, but gross food intriques me.


Chubbypanda said…
That's really cool. Most Japanese restaurants in the States keep to a set menu year round. The American palate is too simple to appreciate the traditions of eating around the seasons. They just want their maguro and their California rolls all the time.
Cavalock said…
damn, now i feel like going to kaisan again. maybe this week for my comfort food cos i know work is gonna be hell and i'm gonna need it.
yixiaooo said…
i'm going to japan in september!

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