Wakasagi no Furai

This is a deep-fried pond smelt with butter( wheat flour and crumb ).
Wakasagi ( pond smelt ) has plain tast.
It is not so fishy.
And it is rich in calcium.
I put worcester sauce or mustard on it before eat it.

Datemaki

Datemaki is a rolled sweet omelet mixed with surimi(fish paste).
Usually It is made from egg, surimi, soy sauce, mirin ( or sake ), sugar, salt, and so on.
If you cook it at home, you can mix hanpen as surimi to egg.
Baked omelet is rolled with bamboo mat while it is still warm.
Datemaki is a typical new year's food in Japan.

Meharizushi

Meharizushi is a rice ball covered with pickled takana leafe.
"takana" is a variety of the leaf mustard.
Pickled takana (with salt) has a nice flavor.
This is a country dish of kumano rigion(a part of wakayama prefecture and a part of mie prefecture).
But I think it is getting known in kanto area(Tokyo and surround) in these days.

Tendon (Tempura Bowl)

Tendon is a bowl of rice topped with tempura.
Usually It is poured with mildly sweet sauce (Tare) which is made from dashi-stock, mirin, soy sauce, sugar and so on.

Prawn is most popular ingredient for Tendon.
In this photo, tempura topped on the rice, are prawn, pumpkin, and small sweet green pepper.

Amaebi no Sashimi

This is a sashimi of Amaebi.
Amaebi is a shrimp which has beautiful pinc colour.
It live at depths of between 200 and 500m.

Literaly, "amaebi" means sweet shrimp.
It has a unique sweet taste, if it is eaten as raw.
And It has a soft texture.

I like drink hot sake(rice wine) slowly with having this sashimi.