Daikon no Age-soba Salad (Fried Soba noodles salad with radish)
A super-healthy salad with daikon, carrots, purple cabbage, mizuna, fried soba, white sesame seeds, shiso leav […]
Shio Rakkyo (Salted pickled scallion)
Japanese scallion marinated in vinegar and salt, sprinkled with shichimi (seven spice) chili peppers. How abou […]
Oshinko Moriawase (Assorted pickles)
Our nuka-doko (rice bran bed) is 50 years old. Homemade pickled daikon, carrots, and cucumbers. Napa cabbage p […]
Tataki Kyuri (Smashed cucumber)
Cucumber smashed and soaked in homemade sauce, topped with white sesame seeds.
Namanori Ni (Simmered fresh seaweed)
In the old days, Shinagawa-shuku was a seaweed production area. As a vestige of that, each family has its own […]
Torikawa no Tsukudani (Pickled chicken skin)
In Shinagawa-shuku, it is often eaten around the June festival. Chicken breast skin is finely chopped and simm […]
Kamo Pastrami (Duck pastrami)
Duck breast is coated with coarse-ground black pepper, smoked to enhance the aroma, and finished with a spicy […]
Motsu Ni (Simmered giblets)
It's a delicious simmered dish. Pork tripe, burdock, carrot, konjac, and tofu are slowly stewed in miso flavor […]
Buta Tan-hatsu Ni (Pork tongue cutlet stew)
Simmered pork tongue and heart, mixed with simmered soba broth. Pork tongue and heart are marinated in special […]
Hachinosu Miso-ni (Miso-stewed honeycomb tripe)
Italian-style Trippa - the second stomach of a cow - simmered in miso. Hachinosu is pre-processed and thinly s […]