#seasoned cod roe

[mr-spice]

焼きそばとお粥

[buffetlicious]

And then, someone had to order a plate of Assorted Sushi in a buffet. Apparently that person is no buffet connoisseur opting for Ikura Gunkan (Salmon Roe Sushi), Sweet Beancurd (Inari) and Salmon Sushi with Mayonnaise (Sake Aburi). All these items come with rice and fills your stomach up fast which is a no-no for me.

The Hotate Mentaiyaki is a complimentary dish given out to all buffet diners. Each of us gets a hot baked half shell scallop topped with creamy and savoury seasoned cod roe with mayonnaise. Too bad it is only a one-time treat.

Colleague sitting opposite me said her grilled King Oyster Mushroom with Teriyaki Sauce (Eringi Teri) is tough to tear through. Though I have been here many times, I have never ordered this item so she is the guinea pig here. :D

Our order of Char-Grilled Chicken Mid Wing (Teba) came with just one wing for each person. Crispy golden brown skin on the outside and succulent chicken on the inside. The wings are a bit smaller this trip compared to the ones I had last year, nonetheless still delectable.

[dee-writes-anime]

Late Night Cravings with Toge Inumaki

FEATURING Toge Inumaki x Reader

SUMMARY It's 3am and you could really go for some nachos

CONTENT WARNINGS pregnancy trope, Toge being the biggest sweetheart, cutie fluffy stuff, I desperately need a nap, DETAILED mansplain of how I like my nachos mmmmm, cod roe :0

AUTHORS NOTE I promise I'm not dead, I've just been a little preoccupied with mental breakdowns and my coursework. ANYWHO, I hope you all enjoy this short little Toge shaped treat as my apology. I promise I will get to your requests soon, I've just been a little busy rotting away.

SERIES MASTERLIST

The clock on your nightstand read 3:24 a.m., and there you were, wide awake with an undeniable craving gnawing at you. It started as a faint whisper in your mind, a vague notion of something savory and warm. But within moments, it was as if your whole body was practically screaming for it. You tried to ignore it, rolling onto your other side and taking a few deep breaths, hoping you might fall back asleep. But the craving just got stronger. It was nachos that you wanted, and not just any nachos—ones with thick, gooey layers of cheese, topped with plenty of spicy jalapeños, all seasoned perfectly.

Sighing, you glanced at Toge, who was fast asleep beside you. You knew waking him up at this hour was ridiculous, but at the same time, there was no way you could satisfy the craving yourself. Your feet were sore, your back ached, and standing in the kitchen for that long just felt out of the question. So, after a moment of consideration, you gently nudged him. “Toge, honey,” you whispered softly, your fingers grazing his arm.

He stirred, his eyes fluttering open, squinting at you in the dim light of the room. “Salmon?” he murmured, his voice groggy but with a hint of concern. He shifted slightly, reaching for your hand with sleepy gentleness.

“I know it’s silly,” you whispered, your cheeks heating. “But I really need some nachos. Like, really cheesy ones, with jalapeños and a little extra salt. And I need them right now.”

There was a moment of silence as Toge took in your words, processing your request in his half-asleep state. And then, in typical Toge fashion, his mouth curved into the smallest, knowing smile, his eyes crinkling with warmth. “Tuna mayo,” he responded in a soft voice, which you knew translated to don’t worry, I’ve got you covered.

Slowly, he pushed himself up and stretched, giving you a quick, sleepy peck on your forehead before slipping out of bed. He held out his hand, gesturing for you to come with him. Smiling, you slipped your hand in his, letting him lead you to the kitchen. The quiet warmth of his presence made you feel like waking him up wasn’t such a selfish idea after all.

In the kitchen, he quickly assessed what he’d need, giving you a gentle nudge toward a bar stool at the counter so you could sit and relax. His hand grazed your belly as you settled, and you felt the baby kick lightly, almost as if they were getting excited along with you. Toge noticed the movement too, his eyes lighting up as he pressed a soft palm against your stomach, feeling the tiny kick. He chuckled softly, his expression turning playful as he raised an eyebrow, as if to say, Nachos for both of you, huh?

He went to work with silent efficiency, pulling out a bag of tortilla chips, a block of sharp cheddar, a handful of shredded mozzarella, and a little container of jalapeños. You watched as he grated the cheese with the focus and dedication he brought to everything, making sure each piece was perfectly even. You couldn’t help but admire how his hands moved, steady and precise, as he worked through his drowsiness.

A few minutes later, Toge spread the chips evenly on a baking sheet, layering them carefully with cheese and jalapeños. He added a few special touches he knew you’d love: a sprinkle of smoky paprika, a dash of garlic powder, and a little drizzle of honey, which he knew balanced out the spice and added a unique sweetness. You hadn’t even thought of that last part, but the smell alone made your mouth water.

When the nachos were finally in the oven, he came over to stand beside you, his arm wrapping around your shoulders as you both leaned against the counter. He had this peaceful look on his face, and he squeezed you gently, pressing a light kiss to your temple. You could tell he wasn’t annoyed or even inconvenienced by the request. In fact, he seemed to be enjoying himself, glad to have a reason to take care of you and, by extension, the baby.

While the nachos baked, you both waited in companionable silence, Toge occasionally glancing at you with a warm look in his eyes, his thumb gently rubbing your shoulder. Eventually, the oven timer beeped, and he moved to pull out the tray. The aroma of melted cheese, spicy jalapeños, and a hint of honey filled the air, and you could practically feel your mouth watering.

Toge carefully plated the nachos, making sure to spread them out so each chip had a balanced mix of toppings. He set the plate in front of you with a soft smile, his eyes filled with affection and pride, as if he’d just finished creating a masterpiece.

You took a deep breath, savoring the smell, then reached for a nacho, giving him a thankful glance before you took your first bite. The mix of salty cheese, spicy jalapeño, and that touch of honey was perfect. Toge had gotten every single element just right, down to the exact amount of salt you were craving. You sighed contentedly, the happiness you felt translating into a soft, grateful smile.

“Mm, this is amazing,” you mumbled around a mouthful of nachos, your eyes half-closed in bliss. Toge watched you with a quiet laugh, his own expression softened, clearly pleased by how happy you looked. He pulled a stool closer, resting his chin on his hand as he watched you eat, every so often reaching over to swipe a chip himself.

As you both continued to munch away, you felt a gentle flutter from your belly, a little kick from the baby, as if they, too, were grateful for the midnight snack. Toge’s eyes darted to your stomach, his smile widening as he placed a gentle hand there, feeling the tiny movements under his palm. He looked up at you, a silent exchange passing between you as he leaned in to press a soft kiss on your forehead, then on your belly.

“Thank you,” you whispered, your voice filled with affection. Toge’s hand found yours, his fingers warm as they laced with yours, his violet eyes soft and full of love. He didn’t need words to tell you how much he cared; it was in every little action, in every quiet smile, and in every nacho he made just the way you liked.

TAGLIST

@makingtimemine @strawbrrycat @soraya-daydreams @shokosbunny @saltypuffin1040 @danilights2021 @startwithrecords @obeythebutler @sparklykeylime @surielstea

[outofangband]

Fish of the March of Maedhros

Flora, fauna, geography and environment masterlist

Two prominent rivers run in the March of Maedhros. Southeast of the Hill of Himring in the foothills of the March is the river Celon, a tributary to the river Aros which itself is a tributary to Sirion. Upon the hill of Himring is a spring from which flows little Gelion, the stream that meets Gelion to form one of the seven rivers of Ossiriand. 

A variety of freshwater fish can be found in these rivers. I also headcanon there is at least one lake where fish are found and sometimes caught.

Note: due to differences in proximity to the sea, temperature, and unknown factors, such as speed of water, even more than my other animal posts. A lot of these are going to be approximations on real species and their morphology and behavior rather than exact replicas so just keep that in mind. I also headcanon that the March is a strange place.

As I will, as always, I will include some world building notes at the bottom!

Found in the upper reaches of Celon: (a species similar to) giant Siberian trout, freshwater cod, freshwater lamprey (river and brook), white eyed bream, common barbel

Found in little Gelion: rainbow trout, common bream (in slower stretches), common bleak, riffle minnow (slow stretches), common minnow

Both: freshwater eels, Cottus koshewnikowi, asp, freshwater sculpin, alpine bullhead, silver carp

Found in lakes: Arctic char, dwarf sculpin, Abyssocottus elochini, red sculpin, Omul, Coregonus maraena, ide, other minnow species

The lakes, ponds and deeper rivers of the March also contain stranger creatures including iridescent eels, creatures between fish and something else, shadowed giants never seen in their full size and more

World building notes:

-Fish are eaten in the March, both fresh and salted. Indeed dried or salted fish is rare in other elven realms (however both dwarven and human cultures have it more frequently). Roe is also eaten

-Fresh fish are usually served at Himring and in the smaller outposts throughout the March. Scouts often take dried fish in their satchels but rarely catch them as they are highly trained to be inconspicuous and avoid fires to cook

-Fishing in the March is done throughout the year however it can be extremely dangerous during the winter. There are those among Maedhros’s host who particularly enjoy the risk and return yearly to the icy waters.

-Fish are primarily seasoned with salt and with local herbs such as garlic chives, lovage,Rarer dishes might involves dried bay leaves from Nevrast or thyme, primarily from Ossiriand and Dorthonion, pepper from the Ered Luin, and imported wines, also from Ossiriand, Nevrast, and Thargelion

-Trout appear in Avarin lore as guides and are not eaten by them.

-Some of the strange creatures including fish that are native to the March later appear in sigils, heraldry, and art created by the host of Maedhros

[justaweirdonothingtoseehere]

Tag Game!

Never did this okayokayokayokay

Describe your best friend without using any personality traits.

Describe yourself with the same rule.

Describe your least favorite person you personally know the same way.

Describe the plot of your favorite show(s) badly.

Describe the plot of your favorite book(s) badly.

If applicable, describe the plot of your favorite musical badly.

Tell me what your (current) main comfort character is without naming them.

I'll start: They like Beetlejuice, That's Not My Neighbor (and a character in that game I love them but what's wrong with them), Heathers (AKA JD), and FNAF (more specifically, William). They want to be a forensic scientist, which. Okay.

I like Beetlejuice, Heathers, FNAF, COD men, Good Omens, and House MD, among other things. I want to be a therapist and have changed my major at least three times.

She cheered when Roe v. Wade was overturned. Sorry if you supported that decision, but I do not. Also told me I look weird when I wear binders. And said that white people not being allowed to say the n-word is "racist and discriminatory."

Gay angel and demon fuck around and find out

Two men pretend they aren't gay for each other while committing countless crimes including medical malpractice throughout eight seasons.

Gay angel and demon fuck around and find out: the novel

Five gay people and a token straight attempt a heist against a government. (Do you sense a theme yet? I really like gay things)

And in the end, should someone die?

Ghost Zombie Jesus chaotically tries to marry a teenager.

A guy with a ponytail does a lot of rapping with his friends and then dies.

Unemployed genderfluid demon that's in love with an angel who keeps fucking him over.

(check tags for what the hell I'm talking about in these you can figure out which is which)

@marc--chilton @randomfandomloveydovey @ineffableaddiction @lickthecowhappy @iwillburnthisplacetotheground @dreamcasterpluto (no pressure sorry for tagging you guys luv you (platonically)) and anyone else who sees this shit and wants to!

[foodies-channel]

🍥 Help a newbie identify this sushi please! Got it in a seasonal sushi platter. Tasted very different, like densely packed mini cod roe?

🍔YouTube || 🍟Reddit

[guardianreadersofthegalaxy]

If I were on the Off Menu podcast:

Still or sparkling water: Still, obviously. Sparkling water tastes rank. One time when I was a kid, a friend's mum gave me sparkling water that had gone flat so I couldn't tell it was sparkling. I couldn't swallow it so I just spat it out all over my pizza.

POPPADOMS OR BREAD?!?!?!?!: Usually I'd say bread - something a bit oily with olives in it and big flakes of sea salt - but I've got a big meal planned and I don't want to fill up. So i'll have a single poppadom and some mango chutney.

Your dream starter: This is kind of academic because I'm ordering small plates, but the first proper dish I want going in my mouth is boquerones en vinagre. It's fresh anchovies marinated in vinegar and oil and seasoned with garlic and parsley and the best boquerones are made in Cambio De Tercio, a tapas restaurant in South Kensington. And to accompany that, I'd like a cold glass of gazpacho (cold tomato soup). I had this a lot in Cádiz and it's the most refreshing thing.

Your dream main course: Ok, deep breath... I want the crunchy prawns we had at my wedding, the potatoes with aioli I ate in Valencia, an Insalata Caprese (tomatoes, mozarella & basil) made by my dad, deep fried courgette flowers, a small ramekin of my partner's courgette carbonara w. homemade linguini, grilled halloumi from Bar Mezze (a greek restaurant in Muswell Hill my family used to go to before it closed), taramasalata, tzatziki, baba ghanoush (cod roe dip, yoghurt/cucumber dip & smoked aubergine dip) and a big Turkish flatbread for dipping and sauce moppage.

Your dream side dish: Again, academic because of the small plates but I'll go for the broccoli w. garlic and chilli from Boulangerie Bon Matin in Finsbury park. The broccoli's nicely grilled and not too oily or salty and the chilli gives it a real zing. Also, in my fantasy, my partner's sat across from me eating the wood roasted chicken from Moro in Islington and she's giving me little forkfuls to try.

Your dream dessert: I'm not much of a dessert person but I'd never say no to a slice of my mum's chocolate birthday cake. It's nothing fancy (though the layer of grated dark chocolate over the top is a classy touch), but it's as delicious now as it was when I was a kid.

Your dream drink: So before the meal even starts I'd like a Lychee Martini at the bar. Then with my boquerones, I'd like a glass of Pegoes, a Portuguese wine we had at my wedding that has an interesting banana-y taste. When the small plates arrive, I'll move on to a 3/4 pint of Mythos, a Greek beer perfect for hot days and oily food. Then with dessert I want a little glass of Sauternes, my favourite dessert wine. Then, if it's lunchtime I'll just have a homemade filter coffee, with plenty of milk.

Your dream restaurant: I'll stick with the Mediterranean theme and imagine myself in a seaside town, where it's hot but you're cooled by the breeze and you can see the boats bobbing in the bay. Occasionally a moped revs past but otherwise all you can hear are the other diners and the waves lapping against the harbour. That, but with comfortable chairs!

[turbinefashion]

Tarako Spaghetti - Main Dishes Salted cod roe with red pepper seasoning is used in my go-to spaghetti recipe. It has a great flavor.

[ya-da]

Nagasaki Champon and Sara Udon" in Setagaya 1-chome, Sara Udon set for 1,200 yen. I had been curious about Sara Udon for a while. Surprisingly, it was enough to fill my stomach. I was rather tired of it in the second half. The cod roe in the cod roe and half rice was too much. It would have been better if it had been white rice. Ajinomoto was put into the Sara Udon in large quantities, but there was no unpleasant sensation of artificial seasoning. How much ajinomoto does "Osaka Ousho" put in their Sara Udon? Now that my curiosity is satisfied, can I go? 1,200 yen... 世田谷1丁目「長崎ちゃんぽん・皿うどん」で、皿うどんセット1200円。 すっと気になってた皿うどん。 意外にハラにたまった。っていうか後半飽きた。 好奇心が満たされたので、もういいかな？ 1200円かあ・・・ (長崎ちゃんぽん皿うどん) https://www.instagram.com/p/Cobaptjy12k/?igshid=NGJjMDIxMWI=

[comida-bebida]

onigiri (おにぎり)

rice made portable, the classic comfort food for picnics (especially during the cherry blossom viewing), bento lunch boxes, grab-and-go snacks, hiking trips, movie snacks, etc.

japanese short-grain rice (sushi rice), such as koshihikari. do not substitute it with jasmine or any other types of rice, as they will fall apart.

nori seaweed

(optional fillings)

Wet and salt your hands. It’s important to wet your hands with water to prevent the rice from sticking. Prepare a bowl of water next to your working station. Salt both your hands and rub to spread all around. Salting helps to flavor and to preserve the onigiri for a longer time.

Cook rice.

Using a mold or your hands, make rice balls. Don’t forget to salt rice balls for food safety. Fillings are optional.

Wrap the rice ball with nori seaweed.

common fillings for onigiri:

shake (salted salmon)

umeboshi (pickled plum)

okaka (bonito flakes in soy sauce)

kombu (simmered seaweed)

tuna mayo

mentaiko/tarako (salted cod roe)

furikake (rice seasoning)

Deemed as the very first traveling food, onigiri were invented before the existence of refrigeration as a means to preserve fresh rice longer so it could be brought along to feed travelers, samurai, soldiers on the road, or farmers in the farm fields.

The method was to fill the rice with a salty or sour ingredient as natural preservatives and lightly compact them into portable food that can be carried along and eaten with hands. To keep the rice safe, salt was first used in making the onigiri.

[mr-spice]

明太子スパゲティ

[buffetlicious]

Itacho Sushi (板长寿司) is currently holding a Premium Hokkaido Scallop Festival with up to 30 per cent off their range of innovative scallop items. As a seafood lover, I can’t afford to miss this chance to savour the shellfishes. Heading to the branch at ION Orchard on a weekday morning to beat the peak lunch time crowd.

Flipping through the online menu via the tablet, I quickly zoomed in to the Scallop Sushi promotion page and started sending the items to the cart. Took a slightly longer time to decide which are the dishes I wanted as they all look equally delectable. In the meantime, scooped out a small spoonful of wasabi and poured soy sauce over it.

Didn’t have to wait for long before the first plate of sushi was served. From the left are two each of Roasted Salmon Skin Soya Sauce (S$1++ each) and Roasted Salmon Skin Soya Sauce with Cod Fish Caviar Mayo (S$1.20++ each) sushi. The salmon sushi were melt in the mouth soft and so yummy. If not because the restaurant limits each customer to just two pieces per type, I would have order it over and over again.

The three scallop sushi on the right side of the plate are Roasted Scallop Sushi (S$3.50++), Roasted Scallop with Black Truffle Sushi (S$3.90++) and Roasted Scallop with Cod Fish Caviar Sushi (S$3.70++). All three of the scallop items were so fresh and sweet tasting just like those I had in Hokkaido. The toppings on the two of the sushi enhanced the overall flavours to raise it up a notch.

The next plate I ordered is the 3 Kinds Scallop Sushi Set (S$5.80++). The scallops are un-torched and came with different toppings of tobiko mayo (seasoned flying fish roe), black truffle (paste form) and lobster salad with avocado. Again the raw scallops were just so yummy and the toppings complemented the whole package.

The last dish to be served is this Baked Scallop Spicy Salmon Mayo Egg with Rice (S$8.40++). A beautiful dish topped with six scallops, an egg and baked till golden brown. The creamy and spicy salmon mayonnaise completely covered the white rice underneath. The oozing egg yolk added a wholesome goodness to the rice dish. Even as I walked to the cashier to pay the bill, I am already planning on the next trip to try out the other dishes on the menu.

Selected images courtesy of Itacho Sushi.

[scarletunit6]

THE GREAT BRITISH BREAKFAST!

"And then to breakfast, with what appetite you have." Shakespeare

The great British breakfast is famous (or notorious) throughout the world! Actually nowadays it is a bit of a myth, today many British people are more likely to have a bowl of cornflakes or a cup of coffee with a cigarette than to indulge in the wonders of this feast!

However that is not to say that the traditional breakfast is dead, far from it, it's just not often eaten every day of the week. Speaking as a true Brit I occassionally push the boat out and treat myself to the full monty (not to be confused with the film of the same name).

The typical English breakfast is a 19th century invention, when the majority of English people adopted the copious meal of porridge, fish, bacon and eggs, toast and marmalade, that has now appeared on English breakfast tables for 100 years.

The annual consumption in the United Kindgom is 450,000 tonnes of bacon, 5,000 tonnes of sausages and millions of eggs, so you can see the Great British Breakfast is very much alive and well. It has retained its popularity as one of the country's favourite meals, and survived a whole series of eating trends and food fads.

Mrs Beeton would have recommended a large list of foods for breakfast such as, bread, rolls, toast, toasted teacakes, Sally Lunns; eggs cooked in various ways; fish, baked halibut steaks, fried whiting, broiled fresh herrings, soused herrings, fishcakes, broiled kippers, 'Findon' haddock, sprats fried in butter, fish kedgeree, fried salmon, salmon pie, baked lobster, codfish pie, cod's steak, croquettes of cod's roe, herrings stuffed with fish. Fruit such as stewed figs, stewed prunes, and fresh fruits in season. Game and pheasant legs, brawn, devilled drumsticks, and meat dishes both hot and cold, such as collared tongue, kidneys on toast, sausages with fried bread, pig's cheek, Melton pork pie, ham, galantine, spiced brisket, pressed beef...

So what does the great British breakfast consist of nowadays?

Simpsons in the Strand, a well know (and expensive) restaurant, serves breakfast daily. Their full English breakfast consists of the following:-

The GREAT BRITISH BREAKFAST at £13.95 includes:- Toast with jam or marmalade, pastries, fresh orange juice, freshly brewed coffee, a choice of cereals, porridge, stewed fruit or half a grapefruit, The Simpson’s Cumberland sausage, scrambled egg, streaky and back bacon, black pudding, grilled mushrooms and tomato and a daily newspaper (not for consumption).

In addition to the GREAT BRITISH BREAKFAST, for serious breakfast eaters, Simpson's offers THE TEN DEADLY SINS - at £15.95 per person this includes: Toast with jam or marmalade, pastries, fresh orange juice, freshly brewed coffee Choice of cereals, porridge, stewed fruit or half a grapefruit The Simpson’s Cumberland sausage, fried egg, streaky and back bacon, black pudding, lamb’s kidneys, fried bread, liver, bubble & squeak, baked beans, grilled mushrooms and tomato.

Hand, L.R. (2019). British Food - British culture, customs and traditions. [online] Learnenglish.de. Available at: https://www.learnenglish.de/culture/foodculture.html. ‌

Guests may also choose from an à la carte selection of classic breakfast dishes such as: Smoked Haddock Kedgeree; Poached Finan Haddock; Quail’s eggs with haddock; Smoked Salmon with Scrambled Eggs; Grilled sirloin steak with grilled mushrooms and tomato and welsh rarebit. There is also a selection of plain, cheese, bacon, herb, mushroom and smoked salmon omelet

[quieteating]

New Post has been published on Quieteating

New Post has been published on https://is.gd/Knc8CL

Jin Kichi

At times, my friends call me a moaner.

At times, they are right.

One particular thing I like to constantly complain about, is the lack of decent Japanese food in London.  I’m not talking about Itsu and Wasabi or even Wagamama.  That’s fake Japanese which is something to offend as much as drinking beer out of wine glasses.  When people ask me why it disgusts my sensibilities so, I fall back to the time tested remark, it just isn’t something that is done.

So if you want to try some real Japanese food in London, you have something of a quandary at hand.  On account of it being either obscenely hard to get in (Sushi Testsu), or just unashamedly not pretending to be that authentic (but thankfully still good (Temaki).  There is of course the stalwart I like, Kiku, although inflation is pushing that price up a bit too much (50% is kind of a lot).  Then there is the place which has a bit too much excitement and a rather rude owner (Jugemu) but much as I like the food there, I do prefer a certain modicum of service.  So in leafy, rather pleasant and much too expensive Hampstead, is a small Japanese restaurant staffed by native staff.

Tori kara, seasoned and sliced chicken, deep fried in batter served with Ponzu sauce.  This was rather crispy, oil free and nicely complemented by the ponzu sauce.  If I could level some criticism, it would be that the meat wasn’t as juicy as I would have preferred, as I suspect they didn’t use leg meat for this.  No matter, it still made me happy.

Shiso maki, grilled skewer of shiso leaf and pork rolls with Teriyaki sauce.  Alright, if fairly nondescript.  Minced pork balls wrapped in a spiced leaf, although the shiso just wasn’t strong enough to make a noticeable difference.

Tsukune, grilled skewer of chicken meatballs with Yakitori sauce.  Crispy on the outside, meltingly delicious inside.  Something to try again.

Negitoro, Chopped Fatty Tuna with Yellow Pickled roll.  Meaty and filling, you could also be forgiven for thinking this was some type of minced meat.  Instead, clear deep tuna flavour shone through.

Take, today’s 10 piece chef’s selection.  Flounder, tuna, salmon, fish roe, prawn, mackerel, octopus, yellow tail, red snapper, squid.  Great, even if I have had better elsewhere.  What let this down was the temperature control.  The fish and the rice seemed to be rather warm where as I prefer a slightly more chilled sushi to highlight the taste of the seafood set off with vinegar rice.

Yakinasu, grilled aubergine with Bonito flakes.  Here, I demonstrate one my many failings.  An example of not getting what I wanted.  Although an accurate description, I had thought (and hoped) that this would be similar to the grilled aubergine with miso paste I’ve had on top.  This instead was lacking the heavier flavouring we sought.  On the plus side, the texture was good.

Gyutan, grilled skewer of ox tongue with salt.  I do not know why more places do not offer this.  It was deliciously chewy and bursting with umami. Of the many off cuts I would eat in yakitori joints back in Japan, ox tongue and chicken heart were my favourites.  Although, I didn’t see the latter on the menu.

Gindara, grilled black cod marinated in white miso served with ginger.  They had gone a little too easy on the miso here, as the taste was not as deep as I expected and preferred.  It was decent though.  Then again, perhaps it is my fault for having this previously at western Japanese joints, which tend to slather the cod perhaps overzealously.

Buta Shouga, pan-fried sliced pork with ginger sauce and spicy Miso served from hot pan.  Great with caramelized onion as you got caramelized miso and rather addictive as you picked up the small onions in which all the pork juice had coagulated.

Una Kyu, grilled eel with cucumber and sesame roll.  In my desperate search for eel in London, I couldn’t resist this when I saw it on the menu.  I would often dream of this, as during my first residency in Japan, a kind friend treated me to unagi.  That Changed My Life.  This poor eel did not do that justice.  Instead, wrapped up in rice, it was rather sadly done as it seemed that being wrapped up in rice made the eel strangely bouncy and robbed it of its flavour.

Yama Gobo, pickled mountain burdock with sesame.  Crunchy and refreshing.  A fitting way to finish this off.

Green tea.  To complement the above, between bites, I washed things down with some green tea.  A apt refreshing cleanser.

I have recently been reminded of the sandwich method of feedback.  Otherwise known by its more rude moniker, the s*** sandwich.  So I guess the same can be applied to my critique.  The majority of the dishes were good, clearly of better standard than most other places in London for Japanese food, the atmosphere slightly cramped but authentic in that way, but the spark of something excellent was missing.  Not that the food was bad, by and by it was better than decent, but it missed that next step in evolution to make it something special.  However, at this price, life is too short and I have other places to try instead, especially given the trek it took to get here.  However, if I could afford to live around this area, I would probably be returning a more than healthy amount.

  A quiet eating 8/10.

Dinner (all of the above for 2 people) was GBP80 per person excluding drinks and service.

  Jin Kichi

73 Heath St, London NW3 6UG

[thelondoninsider]

Core by Clare Smyth: Seamless Fine Dining Experience

Are you a die-hard foodie? Looking for the best restaurant in the UK to satisfy your taste buds? If yes, look no further than Core by Clare Smyth. Located on Kensington Park Rd, London, Core by Clare Smyth is a fine-dining restaurant offering the best food services to all food lovers. Whether you are a vegetarian or non-veg lover, you will find a range of dishes to cater to your food needs.

From the elegant atmosphere to appealing interiors, delicious food and great customer service, there are myriad reasons that make this restaurant a must-visit and praiseworthy. If you want to taste flavourful and delicious food items, then Core by Clare Smyth is a go-to destination. That’s not all!

There is a lot more than that.

In this blog, we have shared in-depth details about Core by Clare Smyth to help you know about the restaurant in the best way possible.

Core by Clare Smyth: One Of The UK’s Best Restaurants

Vast Variety Of Dishes

Do you prefer variety when it comes to food? If yes, Core by Clare Smyth is an ideal food hub. There is no dearth of options when it comes to choosing the right dish from the menu. The restaurant offers a huge variety ranging from beverages to starters, appetisers, main courses and desserts.

You name it and they have got it for you. The restaurant stocks the best and mouth-watering food variety without comprising the quality.

The restaurant has different menus including a classic tasting menu, core seasons, A La Carte and a lot more to meet the needs of every food lover.

Some of the best food items you can try at the restaurant are Potato and Roe, Roasted Cod, Lemonade Parfait and a lot more. The best thing about the restaurant’s food is that it is sourced from the UK’s most hardworking farmers and food producers. The restaurant focuses on providing organic, natural and sustainable food items.

Before your mouth starts watering, make your reservations now.

Ideal Place For Every Event

Are you looking for the best place to make your big day more special? If yes, opt for Core by Clare Smyth. It is an ideal place to make any day more memorable and unique.

Whether it’s a romantic date with your loved one or it’s your birthday, add more color to your celebrations at this restaurant. Be it a corporate lunch, family gathering, or dinner with your special one, Core by Clare Smyth offers the perfect ambiance to make any day special and amazing. The tasty food,...read more

Source: Thelondoninsider

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