KIOSK HELLO

A Happy New Year!!A feast after a feast, i really enjoyed my yummy hol­i­days and now i am  lit­tle  afraid to weight myself…  any­way, I would like to share  some tasty ideas to  eat dried tuna from Por­tu­gal ! First of all, i tried the way Alisa recommended,slice very thin then put some olive oil and fresh thyme.  It was very good and per­fect with beer or dry white wine.  Then, i have noticed that i know this taste… yes, we have a very sim­i­lar smoked tuna in Japan that’s why the taste was so famil­iar with me. So i tried it with some Japan­ese dishes and it came up so good!

I put some slice of dried tuna onto Ramen instead of sliced pork.  As you see, the tuna sliced turned into brown­ish color since it is being in the hot soup broth and get slightly cooked, then it brings out smoky deep fish fla­vor into the soup. Unnnn, it is soooo good!  In addi­tion, it is per­fect top­ping for not meat eater !

Then, i had Ochazuke with dried tuna which came up unbe­liev­able deli­cious!!! Ochazuke is one of easy & quick late night meal. Nor­mally, we use over cooked cold rice, put some top­ping as Nori or Konbu sea­weed, pick­les, salted fish egg or fish and Wasabi.  Then pour some green tea or Hoji tea onto it. This time, i put some Nori, flaked dried tuna, Nozawana(Japanese green leaf)pickles, ground sesame seed,Wasabi and put some soy-sauce then poured Hoji tea all over the bowl. Wow… when i poured tea, very good fish fla­vor spread around! Again, the hot tea slightly cooks the dried tuna so the color turns into brown­ish and tex­ture gets softer then brings out so much fla­vor !  wow, it was the best Ochazuke ever i had!

A Yummy New Year !!!