Today is my birthday. And while Shinji and I talked about going out for dinner this evening, our refrigerator is full of seafood leftover from New Year's Day. So Shinji grilled up some fish no longer fresh enough to be eaten as sashimi. And, the big hit of the night was Shinji's impromptu dish of
ika (squid) cut into thin slices, blanched briefly in hot water, and the tossed in
taberu rayu and
yuzu zest. So yummy and perfect with the Shiranami Kuro Koji
shochu (sweet potato
shochu made with black
koji).
I contributed with a very simple
uni pasta, which we always make on the rare occasion that
uni is in the fridge and we've already eaten it as sashimi. The
uni pasta recipe is
here.
Thanks for following this blog. Best wishes for 2012. One of my resolutions for this year is to be more active in posting.
Yoroshiku onegaishimasu,
Yukari
