Sliced Octopus
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Sliced Octopus and Scallions at New Years 2013
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Shiitake Mushrooms
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Shiitake are native to Japan, China and Korea. They have been cultivated for over 1,000 years.Fresh and dried Shiitake mushrooms are used in a number of Japanese dishes. These had been dried when purchased, then rehydrated in water before cooking. This photograph is of the i mushrooms, still in the pot, at the end of being cooked. Many people prefer dried Shiitake to fresh because the sun-drying process draws out the umami flavor from the dried mushrooms. Umami is the taste of protein, and it’s a bona fide basic taste just like sweet, salt, sour and bitter.
The photo was taken with a Canon EOS 40D, EF17-40mm f/4L lens, 1/60 sec at f4, ISO 250.
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Hosomaki Sushi – 2013 New Years Celebration in Los Angeles
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Hosomaki Sushi (“thin rolls”) are small cylindrical pieces, with nori (seaweed) on the outside. They generally contain only one filling, often tuna (Tekkamaki), Kanpyō, cucumber (Kappamaki), thinly sliced carrots (as in the image above), and, occasionally, avocado. I’ll post a future photograph that will show some of these are types of Hosomaki Sushi. Please be sure to click on the photo to enlarge it and see more detail.
The photo was taken with a Canon EOS 40D, EF17-40mm f/4L lens, 1/60 sec at f/4, ISO 250 with bounce flash lighting.
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The main table at our 2013 LA New Year celebration.
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This year I started sharing our New Year’s celebration in Los angeles with a picture of Reiko learning to prepare sushi. The photo above is of the main table. It displays all of the great Japanese foods that the family prepared for the 100 or so guests. It is prepared over the 2 to 3 days before New Years and there are real delicacies in what we get to eat. And, it’s great fun to be together with Cathleen’s and my family.
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Reiko is in training to become our Master Sushi Chef.
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Eight year old Reiko has been in training to become the family’s Master Sushi Chef for several years now. Her main teacher is her dad, Nick, who is helping to preserve the family’s traditional Japanese food preparation. Reiko loves to learn and loves to be part of the process. To become a Master Sushi Chef, the tradition is learning through apprenticeship. Reiko’s off to a great start.