February 22, 2008

Menu: Noto Cuisine

Ishiri-Nabe

Cod, Chinese Cabbage, Mushroom

A Nabe (Hotpot) Dish made with Ishiri Fish Sauce added to a Konbu Seaweed Broth

Mizore-Nabe

Oyster, Carrot, Onion, Potherb Mustard

A Nabe Dish made from Grated Daikon Radish added to a Bonito and Seaweed Broth

Toriyasai-Nabe

Chicken, Chinese Cabbage

A Nabe Dish with Chicken and Vegetables added to a Miso Base

Ishiri-Yaki

Scallops, Assorted Vegetables

Grilled Scallops and Vegetables with Ishiri Fish Sauce

Chinmi

Japanese Citron, Dried Persimmons, Dried Sea Cucumber Ovary, Konowata (Salted Sea Cucmber Intestine)

An Assortment of Japanese Delicacies

Jibuni

Duck, Potato, Sudarefu, Carrot, Spinach, Shitake

Jibuni is somewhat similar to other Nabe style dishes, but the cooking method is unconventional even within Japan. Jibuni begins with a starch-battered duck that is chopped, bound and steamed. This is then added to the seasoned bonito broth along with several regional vegetables and brought to a boil.