Aoyagi no Sashimi (Trough Shell Sashimi)

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Aoyagi no Sashimi

Aoyagi no sashimi
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Aoyagi no Sashimi ('青柳[アオヤギ]の刺身', is classified into Sashimi), is known as Trough Shell Sashimi in English, and 青柳贝刺身 (Qīngliǔ bèi cìshēn) in Chinese. It is the washoku.
Rare :
Japanese (日本語)

1.Other names

Baka Gai (Mactra Chinensis) no Osashimi.

 The general overview

2.The basic ingredients

aoyagi
Trough Shell

3.The different ingredients according to the restaurants

shiso
Green Perilla
shoyu
Soy Sauce
wasabi
Wasabi
Green Spring Onion, Onion, Garlic, Ginger.

4.Related Japanese Style Recipe

Cookpadoutsite 'Surf Clam'
*If fish is not very fresh, you may have diarrhea.

5.Type of cooking

Shelling and cutting.

6.Taste

Tasty (Sweet).

7.Serving temperature

Cold or moderate.

8.Note

Aoyagi no Sashimi is the raw trough shell removed from the shell. We can eat this dish at the kappo-ten (Japanese style restaurants) or the special izakaya (Japanese style pubs) in Japan.

9.Prevailing Price

Above ¥1,000 (5 pieces; in Tokyo)
-07.09.2014-

10.Japan Restaurant Search

GURUNAVI
English 简体中文 繁體中文 한국어 ภาษาไทย

Hot Pepper Gourmet
English 简体中文 繁體中文 한국어

Tabelog
English 简体中文 繁體中文 한국어

References

 Wikipedia(Ja)outsite 'Baka Gai'


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Category : Sashimi 24.10.2014

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