Anago don, a kind of Japanese cusine

This cusine is grilled anago, just like unagi, eel, with rice. The anago is slightly more non-fatty than unagi, eel.

The anago is grilled, steamed and then flavored with a special sauce, made of say sauce, sugar, mirin and the other. We eat it with boiled rice. The fish contains many kinds of vitamin and good for health.

We can also eat it with soup flavored with dashi taste and the mixture between rice and soup is called Ochazuke. It is spiced up with a little wasabi, sesami, chopped raw Welsh onion, called negi in Japan, and grated Yuzu, something of citrus.

By the way, Japanese sake, a Japanese alcoholic drink made of rice, goes with this cuisine.

Have a nice week!!

A traditional device at home

This wooden device is for shaving thin strips of dried bonito, Katsuo bushi, and used to be every home in Japan. Sliced dried bonito is used to make miso soup, soba noodle of Tokyo style and other Japanese cusine. The sliced one is about 0.1 to 0.7 mm thick and the the taste differs up to thickness.

Related articles:
http://artofjpn3.blogspot.com/2006/11/steam.html
http://artofjpn3.blogspot.com/2006/08/katsuo-bushi-boiled-and-dried-bonito.html