This is a pickled raw Fish dish. A typical appetizer in Japanese cuisine. It goes well with Sake or Beer. The fish known as Samma is best for this one, but Saba will work fine too. Recipe adapted from one by Joan Itoh.Continue reading →
“One can’t deny a very special kind of aesthetic sense in Japan.” — Joan Itoh Burk
Joan Itoh Burk was born in New York City and lived in Somi, Niigata Prefecture, Japan, for thirteen years after she married the eldest son of an old landowning family in Japan.
During that time she immersed herself in Japanese culture and language, helped form an association of foreign women married to Japanese men and wrote extensively on Japanese food and cooking. Continue reading →