There is nothing really new in this line up. These are the three starters we had one evening.
The left and below are
Fried salmon in sweet vinegar 鮭の南蛮漬け. I added salt-broth
soaked snap peas スナップ豌豆の塩びたし.
Digression alert: because of social distancing during the covid-19 crisis I have not been able to go to the Japanese grocery store and I was running short of rice vinegar. I bought what I thought was rice vinegar at the regular grocery store but it turned out to be basil and oregano flavored rice vinegar (?!!) I used it in this dish anyway and it actually added a very nice flavor dimension that was an interesting twist on the traditional. We actually liked it. I may have to stock in basil flavored rice vinegar...heaven forbid.
In the dish below I used b
razed crunchy cauliflower モンパルナスのカリフラワー炒め, blanched broccoli with sesame sauce ブロッコリの胡麻よごし, and Japanese style omelet with "aonori" 青海苔入りだし巻き.
This dish is braised cabbage, onion, and strips of agura-age or deep dried tofu pouch seasoned with soy sauce and mirin, I posted
similar ones with daikon green.
All simple Izakaya affairs but perfect opening of the evening with cold sake.
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