Aiste Miseviciute Instagram – Top notch tempura at Tempura Kusunoki @kusunoki.ichihara in Nagoya, which is a branch of one of the best tempura-yas in Tokyo that bears the same name.
At Kusunoki, “Kusunoki style” tempura exemplifies a refined cooking technique that enhances the natural flavors of the ingredients. Using oil heated to 200°C, the delicate tempura batter, or “Koromo,” locks in taste and texture until the first bite. A distinctive part of the meal is the “dashi,” a traditional Japanese broth. When the chef adds a pinch of salt, it amplifies the broth’s inherent flavors, following the principle of “ambai,” or balance, to achieve the ideal seasoning for each ingredient. The chefs utilize an advanced method called “oil-cutting” to serve tempura with minimal oil residue. (Thus is the paper never gets greasy!) Briefly resting on paper before plating prevents excess moisture. The chefs even handle the tempura with bare hands, showcasing their expertise; any remaining oil could burn them. The outcome is perfectly cooked tempura that is crispy outside and steaming inside.
In the pictures…
– Box with the ingredients of the day, which were sublime.
– Shrimps
– Ginkgo nuts
– Shiro ebi (white shrimp) in shiso leaf. (one of the best of the day)
– Eggplant
– Magochi fish (flathead)
– Bottarga (amazing!)
– Corn
– Octopus
– Sea urchin in eggplant skin
– Rice with tempura
– Peach with mint sorbet | Posted on 05/Sep/2024 19:02:57
