Freshly landed bonito from a fish shop in Motobu, the only town on Okinawa's main island where pole-and-line bonito fishing survives, where the fish is fresh enough to eat raw. The bright red, chewy flesh was served on shredded daikon and cucumber with soy sauce and wasabi.
Ingredients
- A block of bonito (from the fish shop across from the market)
- Daikon radish
- Cucumber
- Wasabi
- Soy sauce
How I made it
- Slice the bonito thickly
- Arrange it on shredded daikon and cucumber
- Eat with wasabi and soy sauce
Sources: cri.ehime-u.ac.jp
This moment in the journey
Okinawa soba yakisoba and bonito sashimi
Time to cook dinner. Okinawa soba noodles, soft and chewy, would surely be delicious stir-fried. Cabbage, bean sprouts, carrot and thin slices of meat went into the pan over the gas flame. I added the noodles and seasoned them with Okinawa soba soup.
On the table: a can of Orion's non-alcoholic beer and a plate of fried noodles. And bright red bonito sashimi, glistening, served with shredded daikon and cucumber, soy sauce and wasabi. Fresh and chewy, really good.
In a glass bowl, yushidofu, eaten together with its broth. I topped the noodles with shaved bonito flakes. The flavor of bonito clung to the thick noodles. Ippee maasan: so delicious.
Watch this scene on YouTube3:51
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