Category: Seasonal Ingredients
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Gindara no Sugi Itayaki – Grilled Black Cod on Cedar Plank
Hello! Today, we’re introducing a quintessentially Japanese dish with a unique twist: Gindara no Sugi Itayaki (grilled black cod on a cedar plank). At Takeda, this dish is flavored with Saikyo miso, a traditional sweet miso, to bring out the delicate richness of the black cod. What is Grilled Black Cod on Cedar Plank? Grilled…
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A Special Dessert: Our Signature Karinto Manju
Welcome to TAKEDA. Today, we’d like to introduce our special dessert, the karinto manju (A Japanese deep fried brown sugar steamed bun), which perfectly complements the end of your meal. TAKEDA’s homemade karinto manju is a unique treat, crafted with care to offer an experience unlike any other. A Unique Technique and Flavor Our karinto…
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Discover the Flavors of Saba Oshizushi (pressed sushi)
The Traditional Delight of Saba Oshizushi Hello, this is Takeda. Today, we’d like to introduce you to our “Saba Oshizushi,” a traditional pressed sushi made with mackerel. The origin of oshizushi (pressed sushi) dates back to the Edo period 1603 to 1867. In the Kansai region, people started pressing fish, preserved by curing it with…
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Indulge in the Delicate Taste of Kinmedai from Choshi
Savor the Freshness of Choshi’s Kinmedai Hello, this is TAKEDA. Today, we would like to introduce you to our “Kinmedai Sushi.” The Appeal of Kinmedai We use fresh kinmedai (golden eye snapper) from Choshi, Chiba Prefecture. Kinmedai is renowned for its delicate texture and sweet flavor, making it a favorite among sushi lovers. The fish’s…
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The Appeal of Straw-Grilled Cooking and TAKEDA’s Commitment
Today, we introduce the unique appeal of “straw grilling.” One of our signature dishes, Straw-Grilled Tuna, uses fresh tuna seared over high-grade straw from Niigata Prefecture. This method creates a crispy outer layer and a melt-in-your-mouth texture inside, bringing out the tuna’s rich umami in perfect harmony with the smoky flavor from the straw. Please…
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Autumn Delicacy Ma-Iwashi (Japanese Sardine): The Seasonal Richness Offered by Takeda
What is Ma-Iwashi? These are in peak season at the moment, and are referred to as “autumn sardines” or “true sardines” when caught during September to October. Ma-Iwashi, or Japanese sardine, is a type of bluefish renowned in Japan for its distinctive flavor and nutritional value. Easily recognized by its bright silver line running along…
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The Charm and Taste of Sujiko – Enjoy the Flavor of Autumn
Hello from TAKEDA! Today, let’s explore sujiko—a unique delicacy made from the roe of salmon. Best enjoyed from September to November, sujiko reaches peak flavor in autumn.At TAKEDA, we ensure that every serving of sujiko sushi is prepared to capture its freshness and exquisite flavor—don’t miss this seasonal delight! What is Sujiko? Characteristics and Flavor…
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The Fragrant Delight of Hoba Miso Yaki: Exploring the Charm and Secrets of a Traditional Dish
Hoba Miso Yaki, a cherished traditional dish from Japan’s Hida region, involves placing miso on a fragrant hoba leaf and grilling it with vegetables, meat, or mushrooms. This process allows the rich flavor of the miso to blend perfectly with the earthy aroma of the hoba leaf. In this article, we explore the charm of…
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The Allure of Matsutake: Savoring the Flavors of Autumn
Autumn is the season when various ingredients reach their peak, and one of the most iconic symbols of autumn in Japan is the “matsutake” mushroom. In this blog, we introduce the unique charm of this precious seasonal delicacy. At our restaurant, we offer a special dish that highlights the rich flavor of matsutake. We serve…
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Autumn Delicacy: Pacific Saury (Sanma)
Hello, this is TAKEDA.As autumn arrives, the Pacific saury (Sanma), an indispensable part of Japanese food culture, graces our tables. As one of the most beloved fish of this season, we will delve into its charm through its history and various cooking methods. Our Sanma Sushi（Pacific Saury） At TAKEDA, we offer sushi made from fresh,…