Okoze no Sashimi (Okoze Stonefish Sashimi)

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Okoze no Sashimi

Okoze no sashimi
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Okoze no Sashimi
('オコゼの刺身', is classified into Sashimi), is known as Okoze Stonefish Sashimi in English, and 石头鱼刺身 (Shítou yú cìshēn) in Chinese. It is the washoku.
Rare :
Japanese (日本語)

1.Other names

Oni Okoze (Stonefish) no Osashimi.

 The general overview

2.The basic ingredients

okoze
Okoze Stonefish

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
  'How to Make Sashimi (Amberjack)'
*If fish is not very fresh, you may have diarrhea.

5.Type of cooking

Cutting.

6.Taste

Tasty (Sweet).

7.Serving temperature

Cold or moderate.

8.Note

Okoze no Sashimi is the sliced raw okoze stonefish. 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 ¥2,000 (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 'Okoze'


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Category : Sashimi 24.10.2014

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