• Delicious raw hamachi (yellowtail jack caught in San Diego, rather than shipped from Japan), sliced sashimi-style. Friday and Saturday diners got dorsal loin, while Sunday diners got ventral loin and belly.
• Crisp, tart dolly plums, sliced thin enough to be translucent. You have to slice by hand because even a very sharp mandoline will tear the skins.
• Dashi gelee. 20 grams kombu per liter of water, circulated at 65C for an hour, then kombu removed and liquid brought to a boil. Lots of katsuoboshi added and heat turned off to steep for another hour. Then gelatin incorporated at 2 sheets per 300g dashi. Set into a gelee, then broken up with a spoon into little nuggets.
• Roasted shishito peppers
• Japanese rice seasoning (wakame chazuke furikake)
• Sea beans
• Olive oil
• Buttermilk granita
  600g low-fat buttermilk (fat will inhibit proper crystal formation)
  65g glucose
  8g salt
  lemon juice to taste
  
  Mix all ingredients well to dissolve sugar and dry ingredients, then place in a (preferably thin, metal) container in the freezer. Stir well with a fork every half hour until completely frozen, approximately 4 hours.

Posted by Barzelay on 2010/07/21 @ 4:29 | Comments (0) | Lazy Bear, Seafood, Veggies, Fruit, Grain, Cheese