The place where Kaisendon was first cooked and eaten by Fishermans at the bay. Kaisendon was first introduced in the Hokkaido and Tohoku area of Japan. Hence it is easier for sushi chefs to serve the Kaisendon without special cutting. Due to the elaborate sashimi slices that are needed. Since the preparation of sashimi can be difficult for most chefs. Where kaisen means seafood and don connotes a Donburi rice bowl. The word Kaisendon can be translated into a “bowl of fresh seafood”. Another dish is Unidon with only sea urchins, and Ikradon that has only salmon roe. Such as Tekkadon and Negitoro Don where the main seafood is tuna. Different Kaisendon Styles:Īlthough Kaisendon is known for its variety of sashimi, some dishes actually only have one main ingredient. Since wasabi paste can cause a really strong burning reaction. But you need to be careful not to put too much. Wasabi is a common flavoring in Japan to give the food some extra spiciness if it is not already enough. Generally in American restaurants, the dish also comes with condiments like wasabi(Japanese Horseradish) or soy sauce. Condiment Use For Kaisendon:Ĭomparatively the Kaisendon’s rice is not sushi rice, but normal steamed white rice. Such as squid, prawns, octopus, salmon, crab meat, sea urchin roes. Kaisendon is a hugely popular dish for its light yet nutritious seafood that makes it a great lunch option.įirstly Kaiser Don is a Japanese dish that consists of foods like white rice and raw sashimi. Frequently found in many sushi restaurants in Japan.
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