Mix the scallops with the dengaku miso. Cut off the top of each yuzu and reserve as a lid. Hollow out the rest of the yuzu carefully and fill each with some of the scallop mixture. Set the lid aside and bake the filled yuzu in a 350 degree F (180 degree C, gas mark 4) oven for 15 minutes.
While the scallops are baking, peel the radish and boil in lightly salted water until soft. Drain, cool in iced water and reserve.
Place a yuzu and its lid on each serving dish, garnish with the radish and 1 teaspoon of miso.
Helpful hint: Shrimp can be substituted for scallops.
Reprinted with permission from the book:
The Food of Japan
by Takayuki Kosaki and Walter Wagner
Periplus Editions (HK) Ltd.
The unique quality of Japanese cuisine lies not so much in its ingredients but in its spirit and philosophy. The essence of Japan is captured in this collection of recipes ranging from rustic one-pot dishes such as soba noodles to elegant and exotic presentations. This book of recipes, gathered and photographed in Japan, also introduces the reader to the cultural attitudes which have shaped the cuisine of The Land of the Rising Sun.
ISBN 962 593 392 1
This brick-red tin would make a handy stand on your desk for holding pens, pencils and brushes. Or of course you can use it for its original purpose, as an airtight container for storing your favorite tea.
The round scarlet post box has been a familiar sight on Japan's streets for almost a century and a half. The Japan Post adopted the iconic design from the British Royal Mail postbox, as well as the distinctive red livery. Instead of the Royal Mail's coat of arms, however, the box is decorated with the kanji characters for Yuubin (Post Office) and one of the earliest logos in the world, the letter T (for 'Tsushin') with a bar across it, which debuted in 1877.
The tin comes filled with a 30g pack of Houjicha, a roasted black tea that is refreshing as a hot beverage in winter or iced tea in summer. The tea is from the famous Suzukien tea plantation in Saitama, Japan.
It's the perfect gift for designers, tea-lovers, Japanophiles or stamp collectors. [US$15, €13.20]
These colorful chopstick rests in the shape of ripe vegetables will brighten up any Asian meal.
Our vegetable set of hashioki (chopstick rests) includes ripe tomato, crimson chili pepper, vibrant bitter gourd, plump eggplant and crisp carrot. It's the ideal set for an Asian meal and complements noodles, stir-fries or sushi.
In Japanese table etiquette, chopsticks should always be left on chopstick rests between bites.
In recent years, hashioki have become available in a huge range of shapes, colors and sizes. We've scoured the kitchenware shops of Kappabashi to come up with our own unique sets for discerning customers. [US$17, €15]