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Their sourdough French toast thoā¦
I see rabbit around here from time to time (not often), but have only seen it in restaurants.
Several months ago my dad was reminiscing about Cajun turtle soup in Louisiana. I had thought it was illegal now due to extreme overharvesting over a long period of time, but discovered itās perfectly legal when farm-raised, and that there are turtle farms there for this.
We get lots of rabbit at the farmerās market from about 3 different vendors. I like to braise with rosemary, mustard & mustard seeds and add something acidic like capers, olives or preserved lemon, and finish with a little cream (tarragon works great too).
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Growing up my mum had a best friend in France we used to visit each summer, and we were always eating ālapinā from the farm. Loved it. Iāll try to see if I can get it here, havenāt had it in 30 years probably.
Natto, or fermented soybeans. Common in Japan and very healthy. Look up Nattokinase.
Here is some my wife made.
Sure, but natto definitely falls into the āchallengingā category for most westerners, though I love it.
Just to give an idea how most westerners react to natto, at the Turtle place in my OP, they were more surprised that we happily ate natto at breakfast than they were that we ate turtle sperm sack at dinner.
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Happy to give you natto if you want some.
I think few people in the US eat things like heart, liver, or tongue. Beef heart and liver are great. Tongue is hard to prepare, but good.
Kidneys (beef or pork) are challenging.
Really? That does surprise me. Grilled calfās liver with sauted onions served on a bed of mashed potato and topped with a couple of rashers of bacon is a regular favourite of mine.
Likewise steak and kidney pie!
Agree that organs are less common in the US. Tongue used to be very common at Jewish delis, but is not found so much anymore.
Love this kind of subject. Good with some reflection on the food you put in. I canāt imagine any cuisine more appreciative of the animalsā specific parts than the Japanese.
I just returned from Hanoi, and while I pride myself on trying everything, I couldnāt get myself to eat āBalutā.
Speaking of Kyushu and offal, you may want to try motsu nabe while you are there, if you havenāt already, and if you like that sort of thing. It is from Northern Kyushu.
Another delicious thing we donāt eat in the US is eel. Is it a part of any local cuisine?
I think liver used to be more common in the United States. You usually canāt find it at regular super markets these days I think. I am not sure if kidneys ever were popular.
Eel is a good one. Itās delicious and very easy to like. Lots of people eat eel avocado rolls (usually way too much sticky sauce), but probably wouldnāt eat eel in other ways. That said, weāve bought āAmerican unagiā from a company in Maine that is very good.
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We have had it and like it. Horomonyaki is maybe our favorite offal offering.
I do wish that ankimo was easier to find in the US. Iāve yet to find a monkfish that comes with the liver.
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Have you ever bought a whole monkfish? Weāve broken down hundreds of fish and would not do thatā¦
But have bought plenty of ankimo. Love it.
Yeah. They are a bit of a pain but not too bad. The biggest thing is closely examing it for worms/parasites and getting the membranes off. One fish I will not eat raw.
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