Simmered “Buri” Yellowtail & “Daikon” japanese radish
“Buri-Daikon” is a popular dish during the winter season.
“Buri-Daikon” is a name of simmered yellowtail (Japanese amberjack) and japanese radish. Both ingredients are just in season, winter.
His work came to have a marked influence on Western painting in the second half of 19th century, the trend in Japonism.
Blue used in his works is known as “Hiroshsige Blue”, it’s a type of “Ai-Iro” in Japanese.
In this Hirosige’s work , Buri was drawn with beautiful “Hirosige Bule”.
is a Yellowtail (Japanese amberjack). 鰤（ぶり）
is a Japanese radish. 大根（だいこん） literally “big root”