My new love is oysters: Until recently, I never ate them (except for canned and smoked),
but if I could
I would now seek out my new paramour in cities, towns, villages…
on coasts around the world,
then the world would be (so to speak) my oyster.
Mine is a case of oyster tastes on a tilapia budget…
The ugly, delectable, addictive little beasts!
I made fish tacos: not Japanese food, but I’m sure they would love them!
In this post, I discuss how to choose a ripe avocado, a convenient way to use oysters, using panko crumbs to make a fine crisp coat for the seafood, the joys of cilantro and corn tortillas…
This is a clam an oyster chowder with Japanese ingredients! Sweet white miso and soy milk combine to make this interesting soup. The store was fresh out of clams, except for the small flat tins of smoked clams. So I’ve substituted shucked oysters for the clams. A very good soup!!!
Tess's Japanese Kitchen 