「 Ingredients 」 一覧

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 …

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.  

Soy sause

Soy Sauce for Japanese Washoku

2017/12/18   -Ingredients

Soy sauce is one of common ingredients of Washoku. Process of Soy Sauce The process begins with preparation of a batch of soybeans and wheat. These are made into a mash, with rice malt to cause fermentation, which is allowed to “set” for several days. Next, salt water is added and the mixture is permitted to “set” for a year. (In some other soy sauce-making processes, soy sauce is added at this stage instead of salt water=sweet tastes soy sause.) Types There are 5 types. Koikuchi soy sauce = dark colored soy sauce Generally soy sauce Usukuchi soy sauce = …


KATSUOBUSHI for Japanese Washoku

2017/12/13   -Ingredients

KATUOBUSHI is dried bonito. There are two types, ARABUSHI and KAREBUSHI. Arabushi Karebushi ref:Ninben Katsuobushi Daijiten Process of KATSUOBUSHI Cutting>>Boiling>>Smoking>>Shaping>>Drying with the mold Actual process is more complicated. Arabushi is finished the step “Smoking”, and Karebushi is finished all process. Arabushi is for processed goods, so we cannot get it in hole. But you can get Karebushi, and HON-KAREBUSHI (=HONGAREBUSHI) is one of Karebushi. This is repeated the process of “Drying with mold” for 3-4times. Type of flakes Thin: Most of reasonable flakes is made from Arabushi, and they used for making dashi. The flakes made from Karebushi is more expensive and delicious, they used …


KONBU(KOBU) for Japanese Washoku

2017/12/12   -Ingredients

About Konbu Konbu is one of the seaweed. In Japan, we use for making dashi, eat by simmering, there are many processed foods, too. Type of Konbu Most Konbu is from HOKKAIDO, other place is SANRIKU(=Pacific ria coast of TOHOKU). The type is different by their place. MA-KONBU Using for Dashi. This is top quality of Konbu, dashi is ellegant and clear. RAUSU-KONBU Using for Dashi. This dashi is rich and a littele yellow. RISHIRI-KONBU Using for Dashi. This dashi is refreshing and has strong UMAMI. HIDAKA-KONBU Using for Dashi and Eating by simmered. UMAMI is not so strong than the …