Tuna is my favorite fish, and I love clams, so todays menu is definitely for me ;-). I like tuna most served raw (sushi, kaisendon, marinated like in your menu, sashimi or as a tartare). The clam soup is a dish I always go for, when I see it on offer in Japan. And the small side dish you prepared, is one that I have been served many times before as a part of a set meal, or as a small dish in a kaiseki dinner in a ryokan. Now, I know what it is.
Thank you for your comment! As you say, mitsuba is often used in ryokan kaiseki cuisine and Japanese restaurants. It has a nice color and aroma, and it plays a role in enhancing the flavor of other ingredients.
Tuna is my favorite fish, and I love clams, so todays menu is definitely for me ;-). I like tuna most served raw (sushi, kaisendon, marinated like in your menu, sashimi or as a tartare). The clam soup is a dish I always go for, when I see it on offer in Japan. And the small side dish you prepared, is one that I have been served many times before as a part of a set meal, or as a small dish in a kaiseki dinner in a ryokan. Now, I know what it is.
Thank you for your comment!
As you say, mitsuba is often used in ryokan kaiseki cuisine and Japanese restaurants.
It has a nice color and aroma, and it plays a role in enhancing the flavor of other ingredients.
Hello, does the marination sauce suitable for salmon too?
Thank you for your question.
Of course you can make it just as good with salmon.