Catching up...Tsukiji
A lot has been going on recently that has kept me from updating the blog, I will do my best to play catch-up the next few days.
First, here is a nice picture of Fuji-san from my balcony. This was taken after a very heavy rainstorm cleaned up the air quite nicely.

I also made my first trip to Tsukiji couresy of my friend Anne, who called me as she and her visiting friend Ellen were heading out the door. (Thanks Anne, you're the best!) It was there that I had the best tasting toro I've ever had. These were our choices:

I didn't mess around with uni or fish eggs or maguro, I got all toro.
Since the shop did not allow us to take pictures inside, this is my "stealth" photo of my lunch set:

The bowl had the fish on top with rice on the bottom. Miso soup on the left, shoyu for dipping and two types of pickles. For the amount of toro I got it was well worth the Y1500.
We then ran upon a booth smoking fish:

I was told that these are used in the making of miso somehow. No idea if that's true.
Since we were in Tsukiji, we checked out some of the fish markets

And since I was with three women, and Tsukiji is right next to Ginza....well let's just say I walked off my lunch in various stores and malls.
The bright point (for me) was when we went to Omotesando Hills, which is an upscale mall near Harajuku. There I spotted a gelateria where we ended up getting this:

We eventually went and had okonomiyaki, but I've put up pictures of that before.
More stories coming soon!
1 Comments:
If those smoked fish are used to make benito flakes then, yes those are used to make miso. You can buy the bento flakes at any local grocery store. Here's a pic: http://onokinegrindz.typepad.com/ono_kine_grindz/images/gomoku2.jpg
Soak a kombu piece of seaweed in water. (The kombu in the grocery store is usually right next to the bonito flakes or, Katsuobushi) Discard kombu after soaking, boil water and add flakes, poor through a cheese cloth or fine mesh sieve. Discard flakes. The remaining liqued is the broth also known as Dashi. Add miso paste and desired ingredients for your soup. Enjoy! Dashi is also used and added to many other Japanese foods. If my run down was too confusing and you're interested: http://japanesefood.about.com/od/soup/r/konbukatsudashi.htm
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