Are you still with me in the preparation of Osechi Ryori? Hope that you are not put off with too much superstitious ideas. Kazunoko is a salt-cured herring roe consists of hundreds of tiny eggs grouped together in one piece, encased in a very thin membrane. The size of dried herring roe is about 5 inches long. We hydrate it and marinate it in the mixture of shoyu and mirin overnight. Kazunoko symbolizes family prosperity...Read More
Kelp, which is an indispensable ingredient in Japanese cooking, plays an important role to bring longevity and good luck to the people who consume it at the beginning of the New Year. Kobumaki is a dish in which hydrated dried herring is wrapped and rolled in a piece of hydrated kelp sheet, and simmered tender. Here is the old post of the dish where you find the recipe. Since dried herring is not available here, I use smoked fish...Read More
Kinton means gold bar or lump of gold. Kinton is a dish in which mashed, sweetened sweet potato is tossed with candied chestnuts. The sweet potato is usually cooked with dried gardenia flower pod to make the dish to acquire bright golden yellow color. I have changed my mother’s recipe in 3 areas...Read More
How to make wealth with baby fish? Tazukuri is a dish in which tiny dried baby sardines are roasted in a skillet until crispy and fragrant (I mean fish fragrant), and flavored with sugar, shoyu and sake (rice wine). The direct translation of Tazukuri is to build nutritious and healthy soil. In the past baby sardines were used as a fertilizer in the rice paddies and vegetable fields...Read More
Every Japanese citizen starts a New Year with auspicious Osechi Ryori meal. Osechi Ryori is a celebration meal like the one enjoyed at Thanksgiving dinner. There is a whole set of rule of what to be served for the celebration. Osechi Ryori has many dishes in the meal. Each ingredient used is related to something which bring us luck, prosperity, health and happiness in the New Year.
I have begun making Osechi Ryori dish preparation on December 27th...Read More
Christmas has become a popular annual event. It is a necessity. No religious connection. Christmas-featured pastry, goods, gifts, Christmas tree, street light illuminations, songs related Christmas is everywhere. Christmas Eve Dinner has decided to be chicken thanks to Kentucky Fried Chicken’s decades long campaign. Restaurants (eat-in and take-out) feature and promote chicken Christmas dinner...Read More
Are you interested in winter root vegetables? Find a gobo burdock at your neighbor farmers market or food stores. You can make delicious kinpira dish at home. In Japan gobo is a long (20 inch), thin (1 ½ -inch in diameter at the thicker end), brown root vegetable. Locally grown gobo from the farmers market in my neighborhood is short and plump. Gobo in general has a pleasant crispiness and earthy taste. The flavor of this American cousin is much richer and tastier than the Japanese counterpart...Read More
You may already know that very fresh local fish from Blue Moon Fish sold at Union Square Farmers Market in NYC has been my life line for over 13-14 years.
Here I want to share two news from Blue Moon Fish. Let’s begin with the good news.
Blue Moon Fish is going to self-publish a cookbook, called Blue Moon Fish; sustainable recipes and salty stories next spring. Congratulations to Alex, Stephanie and their crews on this wonderful work...Read More
Continuation from Fish Quick Lesson: My filleted fish stays in the refrigerator for up to 6 days fresh. But, I sometimes freeze them for later time consumption.
After defrosting such a fish this is a dish which I make from time to time. Kara-age fish. (Not Kara-age chicken). Kara-age is a cooking technique, in which an item is marinated in the mixture of shoyu and mirin, coated with potato starch and fried crisp.
The Kara-age fish recipe is from my The Sushi Experience. If you want to learn how ...Read More
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