First post, apologies if it ends up in the wrong place.
Okay, I've taken on the task of preparing 7 individual dishes for everyone in my family for the upcoming holiday, I also would like to surprise each of them. My uncle recently got out of the hospital dodging a pretty big bullet so I wanted to make something particularly special for him. He's Japanese and loves abalone, but I have no idea where to start.
So... This is a multi-part question, here goes:
First the easy part. What are some of your (or the) favorite ways to enjoy abalone and if anyone happens to know, what are some of the most popular traditional Japanese methods of preparation?
Being from northern California it seems as though there's no shortage of species which live around the state, but I was wondering what varieties I might currently be able to buy fresh around here and also of those what is generally the most preferred?
Thanks.
Okay, I've taken on the task of preparing 7 individual dishes for everyone in my family for the upcoming holiday, I also would like to surprise each of them. My uncle recently got out of the hospital dodging a pretty big bullet so I wanted to make something particularly special for him. He's Japanese and loves abalone, but I have no idea where to start.
So... This is a multi-part question, here goes:
First the easy part. What are some of your (or the) favorite ways to enjoy abalone and if anyone happens to know, what are some of the most popular traditional Japanese methods of preparation?
Being from northern California it seems as though there's no shortage of species which live around the state, but I was wondering what varieties I might currently be able to buy fresh around here and also of those what is generally the most preferred?
Thanks.