Smoked salmon. When buying smoked salmon look at the white markings which cross the red flesh in wavy parallel lines. These should not be too wide as, if the fish is too oily, the flavour won't be at its best.
Literally meaning "chicken gut" this is a strip of bluefin tuna from the belly beloved of those who ear sashimi. In 2005 this was fetching up tp £275 per kilo in Tokyo's fish market.
Sunomono are vinegared fish (or shellfish) and vegetables. The fish and shellfish are sprinkled with salt and marinated in vinegar or stock made of sea tangle after being sliced. Sometimes they are grilled or steamed. The vegetables are either blanched, rubbed with salt, boiled, or cooked in stock. All material that has been heated is cooled and then combined in a colourful arrangement. The ingredients are then dressed with vinegar and other condiments. In a kaiseki course the sunomono dish is served in the middle or toward the end of the meal. By refreshing the palette, it enhances the guests' appreciation of the dish to follow.
Japanese mortar and pestle. The earthenware bowl is serrated inside to aid grinding or pulverising with the wooden pestle.
