7. KAZUNOKO: herring roe

KAZUNOKO has unique texture which foreigner would not like.

Here is how to de-salting KAZUNOKO.

8. UNI:Sea Urchin;

The beginner of Japanese food would not try UNI. But trust those foreign chefs who recommend UNI.

9. HAKUSAI:Chinese Cabbage.

HAKUSAI has more soft texture than cabbage.

Feel the soft texture of HAKUSAI from this movie.

10. FUGU-SASHI:Raw Box Fish;

As known well, Box fish has strong poison in their fins, skins, eyes and liver.

Licence by government is required to cook box fish in Japan.

11.YU-DOUFU:Boiled Tofu;

No words are needed.

Good video, thank you for it.

Wow that's very interesting. Apart from the udon all the others are new to me

#12 HOKKE NO ABURI; grilled HOKKE()

As I could not find good reference of HOKKE, I stopped posting this series then.

Here I found a movie to show what HOKKE is.



I drink very few and rarely visit IZAKAYA. But when I visit IZAKAYA, I order HOKKE every time.

#13 TAI-YAKI

"TAI" means high class fish "red snapper" and "YAKI" means grilled or cooked or something.

TAI-YAKI is pan-cake in red snapper shape with "AN:smashed red beans" inside.

"AN" is often replaced by cheese, cream or other things.

#14 ISE-EBI big lobster

ISE is a name of place where the most important shrine exist.

ISE-EBI(lobster) is so great to make contribution for the shrine.