The tsumami reflect seasonal ingredients. But they are total flavor bombs. Even from pictures it is obvious that these aren't dainty slices of fish and vegetables. This collage represents a variety of some items I enjoyed over the last few years, over a few different seasons. From left to right, top to bottom:
1. Chunks of ankimo in a sweet tsume thickened... More
The tsumami reflect seasonal ingredients. But they are total flavor bombs. Even from pictures it is obvious that these aren't dainty slices of fish and vegetables. This collage represents a variety of some items I enjoyed over the last few years, over a few different seasons. From left to right, top to bottom:
1. Chunks of ankimo in a sweet tsume thickened with kuzu starch
2. Wara-smoked modori katsuo with a sticky mix of grated daikon, chives and ginger
3. A soup with hamo, matsutake and mizunasu "noodles"
4. Grilled tachiuo and matsutake over sushi rice, topped with ankake sauce
5. Preserved asari clam with sweet miso
6. Hamaguri liver in a porridge with generous amounts of grated chive Less
