Tasmania's oysters are a world apart in every sense. Grown in estuaries and bays in the East and the South they are sent all over the world to an appreciative clientele. Shuck them on Bruny Island, tuck into them at Barilla, hunt them out at St Helens. Wherever you have them they are sure to please.
"Better Than Unagi" Kabayaki: 1 Filet sardines, dust w/ flour. 2 Fry both sides with a little oil. 3. Add 1:1 soysauce and sake (or mirin) and reduce until thickened. 4 Place on top of steamed short grain rice, sprinkle with Japanese pepper if you have any. Enjoy!
Please share Culinary history was changed forever when someone long ago in China introduced rice to wok! The humble steamed rice, tossed with seasoning (normally soy sauce) and oil, seared with the intense heat...
IWASHI NO KANRONI ~~~ this traditional japanese home-style dish is made of sardines (iwashi) simmered in a sauce. this act of simmering said ingredient in a sweet and salty sauce is known as, "kanroni". recipe gateway: this post's link + a recipe from the blogger's mother's kitchen http://justhungry.com/my-mothers-glazed-sardines-iwashi-no-kanroni [Japan] [kakuni] [asia pacific fish dish]