Flounder-Filet in 5 pieces

2018/06/17   -Ingredients

Flounder is called “HIRAME” in Japanese. Today I got a flounder from my friends, I introduce how to make filet in 5 pieces. Scrape scales off and gut the fish, cut the head Make cuts in both sides Make cuts in center ( not fish’s center, above the center bone) Cut off the quarter meat, and other side Tune over the fish and repeat step 4 Take off the skins Separate the edges(=Engawa)

Akagai sashimi

Akagai & Fake Akagai

2018/01/24   -Ingredients

What is Akagai? Akagai is often used for Sushi, or Sashimi. The best season of ark shell is from Dec. to Feb. Real akagai is ark shell, and fake is Sarubougai (half-crenated ark). But both are sometimes called  “Blood Clam” or “Red Clam”. Ark shell has about 40 stripes on its shell, but Sarubougau has about 32 stripes. If you see a cheap akagai in conveyor-belt sushi, that is not real akagai. Real akagai is expensive.  Yuriage (fishing port in Miyagi) is famous for ark shell. Morning market is opened every Sunday there.  How to open the shell This is my way …

Yamagataya soy sauce

Most delicious soy sauce in 2017

2018/01/09   -Washoku Note

The soy sauce fair is hold every year in Japan from 1973. Four soy sauces get  the Minister of Agriculture, Forestry and Fisheries award. This is No.1 award. I always use Yamabun soy sauce of Yamagataya because this brewery is near by my house. Yamagataya gets this award not only 2017, but 2016, 2014 and 2013. Yamabun soy sauce (Yamagataya) Denrai soy sauce (Marujudaiya) Tomoe soy sauce (Fukuyama brewery) Sweet soy sauce (Chugoku soy sauce brewery) no website Delicious soy sauce makes your cooking so good. But unfortunately above brewery not ships to oversea. If you want to try, please contact me.  …

Shirauo 2

Shirauo-tastes of winter Japan

2018/01/08   -Ingredients

Shirauo is a small fish, we eat this by fresh, sushi, tempura in winter. This fish is eaten for a long time, Tokugawa Ieyasu too. The color is changed from clear to white as the freshness of the fish declines. There is similar fish called “Shirouo”, but this is another fish. (Shirouo is famous by eaten alive, but I have never eaten before.)  I get shirauo from fisherman friends every year. Below is the best size for fresh eating. In spring, they have eggs and become more bigger, these are delicious as tempura.  

Kuromame2017-5

Traditional Kuromame for Japan new year

2017/12/28   -Recipes

This way is more traditional version. It takes 4-7 days and difficult. There is an another easy way to cook. Ingredients Kuromame: about 200g Sugar: about 350g Rusty iron nail or Reducing agent Directions <1st day> Soak soy been with water for one day. (on 12/20) <2nd day> Simmer soy been until they become soft. I simmered for 6 hours with small lid directly, I use a kitchen paper, sometime add water, then let it cool down over night. (on 12/21 9:00-15:00) Simmer: on the high heat until boiling, then on the law heat. <3rd day>(all day on 12/22) Soak …

Ginger pork

Japanese Ginger pork

2017/12/24   -Recipes

This is a very easy and popular dish. I cooked 3 or 4 times in a month. There are many recipes for this, and my recipe is changed every time. Below is the basic recipe and it’s very simple. Ingredients Sliced Pork <A> Ginger: 1piece (about 15g) Soy sauce: 2TSP Mirin: 2TSP Sake: 2TSP Sugar: 1TSP Directions Grate ginger Mix <A> and grated ginger, and set aside. Put pork into 2 for 15-30 minutes  Place pork in a pan with a little oil and cook on both sides . Wipe off any excess oil, pour sauce in step 2 seasonings …

Teriyaki Chicken 7

Chicken of Teriyaki

2017/12/21   -Recipes

Teriyaki chicken is very popular for all people. It is not a special dish, we often cooks as a dinner, or lunch. The parts of chicken we use is thigh, or breast, and leg with bones.  Ingredients Chicken thigh or breast: 1 piece or 2 pieces Oil: a littele <A> Below is for 1 chicken breast Soy sauce: 2TSP Sake: 2TSP Mirin: 2TSP Sugar: 1TSP Directions Cut the thick part of chicken, and make it same thickness. Put chicken into a pan with oil, saute skin side down on the low-middle heat for 6-7 minutes. You should not move chicken …

Nizakana

Basic percentage of soup for NIZAKANA(Simmered fish)

2017/12/20   -Washoku Note

NIZAKANA is simmered fishes with soy sauce and sake, sugar. It is often called NITSUKE of ***. (*** is name of fish). Many kinds of fishes are eaten in Japan, and almost fishes are suitable for simmered. There are many ways of simmering, but this is basic way using soy sauce. There is some important points for NIZAKANA. Clean fish Remove scales and slimes. If you cook bony parts, remove parts with dark-red with blood. This cleaning is done by using water, but sometime pouring hot water on fish, in case, you should get it cool soon by cold water. Use …

Donko Nitsuke8

Nitsuke of DONKO (Simmered fish)

2017/12/20   -Recipes

Almost people don’t know DONKO. The right name is EZO AINAME(=Brown hakeling). This fish is often eaten at Tohoku area in winter. It looks not so good, but this is white flesh and bland in taste. Ingredients DONKO Water: 3 Sake: 3 Sugar: 1 Soy sauce: 1 Directions Clean DONKO Remove scales and slime. Get rid of gills and gut the fish. Keep livers, it’s so delicious. Put water and Sake and sugar into a pan, and boil. Put fish into 3, and simmer on the middle-high heat with a small rid directly on the fish. I used a kitchen paper …

Teriyaki

Percentage of Teriyaki sauce for Japanese Washoku

2017/12/18   -Washoku Note

Teriyaki is a method of cooking in Japan. This is the way to grill fishes or meats with sweet soy sauce, this sauce is called “Tare” in Japan. Basic Tare of Teriyaki This is very easy. Basic percentage is Soy sauce : Sake : Mirin : Sugar = 2:2:2:1 Sugar can be controlled by yourself. You maybe get Teriyaki sauce at some shops, but it’s wrong if you only put the sauce. To grill with Tare is important. Sometimes we add a ginger,  or using honey instead of sugar, and if we don’t have Mirin, we use only Sake and …