「 月別アーカイブ:2018年01月 」 一覧

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.