Raw and Unadulterated

When ingredients are really fresh or perfectly ripe, I like to get the heck out of the way and, with minimal interference, let them shine. The beautiful Alaskan (line-caught) Halibut, the organic peaches and Thumbellina carrots I found today all fit that bill. With all the inspiration I needed from such lovely ingredients, this meal practically made itself.

Oyhou (Halibut) Sashimi, Daikon Pickles, Sake, Miso, Peaches, Carrots, Shiso
(Recipe serves 2)

10 oz. Halibut, sliced thinly

There's no need for concern when eating raw fish if you trust your supplier and the product's freshness.

Storage tip: Cut holes in the bottom of one of two interlocking tupperware/cambro/etc. and fill it with ice. Cover the ice with a layer of plastic, and keep the fish on the ice until ready to cook/serve. As the ice melts the bottom container provides a reservoir for the water.

For the Daikon pickles:
1 medium Daikon radish

Peel and slice the Daikon thin, or if you're lucky/dorky enough and you have a turning vegetable slicer, go to town.

Soak the cut Daikon in cold water for about 15 minutes (it will mellow out the harshness of the radish.) Drain.

Pickling Liquid:
2 cups Water
1/4 cup Ume Plum Vinegar
Ume (Plum) Vinegar is one of my favorites, sweeter than most and it provides a nice color as well as flavor.

3/4 cup Rice Wine Vinegar
1/2 cup Sugar
3-4 Star Anise
1 tsp. Cassia Buds (or Cinnamon stick)
1 tsp. Szechuan Peppercorns (or black Peppercorns)
1 Bay Leaf

Combine and heat until just at a boil, then remove from the heat.

Strain and pour (while still hot) over the Daikon.

Pickles will keep for about a month, refrigerated.

Sake/Miso Sauce:

1/4 cup Sake
1/2 tsp. Sugar
2 T. Shiro Miso
Shiro (white) Miso is a fermented soy product and is readily available in most stores.

1 tsp. Rice Wine Vinegar

Heat sake and sugar to dissolve.
Whisk into miso and vinegar to combine.

If you'd like some heat, add 1/2 tsp. of Sriracha.

Plate sashimi slices with sauce, sliced peaches, shaved carrots, and shiso.

The Shiso , or Perilla, is not just a garnish, eat it up.



Sake to Me

Anyone that knows me will tell you I have a slight predilection towards all things Japanese. Kitchen knives, Samurai movies, sushi. Sake is certainly no exception. I recently had the pleasure of trying SakeOne's Momokawa Diamond, a Junmai Ginjo Sake made right here in the United States. In fact, SakeOne is the only producer of Sake in the US. With plenty of old-school clout and know-how, the resulting product is comparable to any Japanese-made Ginjo (premium grade) sake, and priced in a more approachable range.

The Diamond, second-driest in their Momokawa line, is nice and floral, with subtle fruit flavors. A beauty to drink and to pair with any number of foods.

Many people are reluctant to try Sake after many a bad experience with the cheap, nasty stuff readily available to most, but give SakeOne a try and you're in for a pleasant treat.



I've been particularly busy with work and life recently, and this blog has suffered. I do hope to find the time in coming weeks to renew posting with regularity and vigor. *fingers crossed*