From this side of the pond...it's New Year's day

Joel, what a Putnam-esque photo set! I can almost feel the textures, crackly and crunchy or fatty and yielding; smell the char and the brine and the sugar; wow.

Happy New Year!
 
Things of beauty! Loved the matched pairs, the roots imitating boudin & andouilette and the cork bondage (impossible with screwcaps). Respect natty day.
 
originally posted by Rahsaan:
I like the east-meets-west nature of the celebration.

And interesting seared yamaimo preparation, with rosemary taking it fully western! I still get shudders thinking of all the grated yamaimo that I've choked down. Your preparation sounds much better!
Click to expand...

Yamaimo is underestimated and underused even here in Japan, I think. The raw grated version has it's place (for me, it seems summertime demands it) when chilled and served trad style with a touch of shoyu and wasabi...with soba, maguro, whatever. Slices in a salad simply rock, I think. 2 textures at once: goo and clean crunch. The goo factor is a gate one just has to pass thru...

It's been said (I won't go so far as saying, "they say" just yet) that the nama/raw/gooey foods here help one overcome the suffocating heat of Kyoto summers. Okura/natto/yamaimo. There may be some merit....if only at least in a bait and switch kind of way. Molecular? Cool things on the tongue certainly help beat heat. That's as far as I will state with certainty.

It does grill up fantastic tho. Totally new take on hash browns...much quicker too.
 
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