„« Suimono„«Aemono„«Sunomono„«Gohan„«
„«Nimono„«Mushimono„«Yakimono„«Agemono„«



œ@Vinegared Octopus@œ


mServes 6n
@boiled octopus tentacle 1
@raw ginger 30 gms
@udo 2 stalks
@Tosa-vinegar 120 cc

1) Slice tentacle into thin sections using nami-giri (wave) technique. Cut so
@that there are enough pieces for 6 servings.
2) Rub cucumber with salt, then blanch. Cut off ends, slice finely without
@cutting through (jabara style), and soak in salted water.
3) Peel ginger and slice into thread-like pieces. Soak in water to remove
@bitterness.
4) Arrange octopus and cucumber. Pour on Tosa-vinegar. Arrange in a steep
@pile and place ginger on top.


„«Crab Brocade Roll„«Vinegared Octopus„«Vinegared Sea Eel„«Moroko Nanban-Zuke„«

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