Thursday, December 06, 2012

tsukiji no ra-yu

late #lunch tsukiji's 竹若 kaisendon #osaka #japan ♡> Back in October, I wrote about Takewaka.

I also wanted to tell you about their gu-iri ra-yu. As you know, I've also tried making gu-iri ra-yu from scratch, I should also tell you that it is also called "taberu ra-yu". "Taberu" means to eat.

DSC01950 I'm not so sure why they call it this, I mean, isn't all ra-yu edible?! I think it could be because it is "chunky" so you need to chew it...

The green label is a blend of maguro (tuna) and takana (Japanese mustard cabbage), the blue label is their "plain" and their red label is a blend with a lot of shoga (ginger).

DSC02125 The green label is perfect for fried rice.

Just saute your veggies and rice in some oil add a scrambled egg, then add the ra-yu to your liking.

DSC02418 The red label is nice on tofu, lots of ginger flavor. I think this may be nice on fish too.

IMG_2501 We've had the blue label as a "mabo tofu" but I really like it on crispy gyoza.

None of these are really spicy, but they are all still very delicious.

8 comments:

K said...

Mmm, everything looks delicious! I went through almost a whole jar when I was at my parents' over Thanksgiving haha.

K and S said...

K, so good, yeah?!

Take care.
Kat

Dennis K. said...

I love tabaru ra-yu on hiyayakko too! Everything looks great.

K and S said...

Thanks Dennis :)

Take care.
Kat

KirkK said...

Man, that tofu photo looks simply delicious.

K and S said...

aw thanks, Kirk :)

Take care.
Kat

Rowena... said...

However they want to call it, it all looks onolicious.

K and S said...

thanks Rowena :)

Take care.
Kat