 SEPTEMBER 2010 |
Dear Friends, I hope everyone is enjoying the summer months, relaxing with friends and family. I am quite excited about a Japanese delicacy- Junsai, which I will be featuring in my dishes at Donguri. Known as “water shield”, Junsai is a member of the water lily family and grows in natural ponds. A perennial water grass, junsai’s flower is usually a deep maroon red. It is the young, unfurled sprout that is a culinary item prized by the Japanese. Mostly harvested in the Akita prefecture, the northwestern region of Japan, the Junsai has a transparent and slippery texture over the dark green sprout.  JUNSAI “Water Shield” One of the special dishes I have created is a Fresh Sashimi of Abalone with a Vinaigrette of Junsai and Ikura(Salmon Roe). Another creation will be a Japanese Style Seafood Risotto in Squid Ink with Junsai. Each dish will be distinguished by its unique symmetry of flavors.  Fresh Abalone with Ikura & Junsai Vinaigrette  Japanese Style Seafood Risotto with Junsai These seasonal specialties will be served throughout the month of September. Do come soon so you can experience this revered delicacy.  Hitoshi Kagawa Donguri Restaurant Executive Chef |
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