We have been chasing after oysters lately.
We searched at Tenpusu in Ginoza this time.
They have such great Dashi. If you have good broth like that, everything tastes so good.
There it is!!!
They have oysters from Itoshima, Fukuoka. Itoshima is a home of oysters, the most famous port for oysters in Kyushu. JPY250 a piece. Sashimi or steamed.
They told me they fly in oysters on Tuesday and Thursday.
Here comes Oysters sashimi.
It’s sitting in Pon-Zu. Pon-Zu is a Japanese seasoning made of citrus juice, soy sauce, rice vinegar and dashi. They make their own Pon-Zu here and it’s brilliant
Oyster’s so delicious with it. My mouth got suddenly filled with scent from the ocean.
Next comes the steamed. Steamed with Sake.
Sake steamed can be the best way to cook oysters, I think.
Don’t miss the juice left on the shell!!
The Okinawa’s signature fish, Gurukun, Double-lined fusilier, deep-fried.
They fillet the fish, and also cut the bones into pieces. They deep-fry each parts differently so that you can enjoy the tender fillets and also crunchy bones.
Pon-Zu is best for this too.
The head. I think this is the tastiest part.
Fried So-Men. So-Men is one of Japanese noodles like angle hair pasta. It’s a simple soft noodle. Fluffy texture.
The meat they cook with is cured pork ribs, Okinawa’s tradition.
Goya Stir-fry. We love this tofu. Stir-fried with eggs, the texture is very fluffy. Seasoned with their dashi, the taste is rich.