Discover Osechi Ryori (2) Tazukuri – Baby Fish for Building Wealth

Posted on Dec 31, 2016 in Hiroko's Blog, Recipes

              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. Eating these tiny fish at the beginning of...

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Discvoer Osechi Ryori (1) Kuromame for Health

Posted on Dec 31, 2016 in Hiroko's Blog, Recipes

                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...

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Hardy Winter Root Vegetable

Posted on Dec 6, 2016 in Hiroko's Blog, Recipes

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...

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Fish Quick Lesson 4: Kara-age Fish and Special Sale of The Sushi Experience

Posted on Oct 25, 2016 in Hiroko's Blog, Recipes

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...

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Fish Quick Lesson 3: Cooking Fish Simple

Posted on Oct 19, 2016 in Hiroko's Blog, Recipes

Very fresh, good tasting fish needs accompanying sauce which can elevate the natural flavor of the fish, but not masking it.   This is what I often do with my very fresh fish. It requires just 10 minutes of cooking/working time. Salt the fish (with skin) and cook it in the oiled skillet, skin side down, until the skin is crisp and the fish is cooked about 60 percent. Turn the fish over and cook until it is cooked through, but not over-cooked. In order to cook the fish...

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Fish Quick Lesson: Benefit of Filleting a Whole Fish

Posted on Sep 30, 2016 in Hiroko's Blog, Recipes

Meal kit delivery service market is going to generate $1.5 billion in sales this year. I am not yet or never be converted to that camp. Going to the food store and farmers market and being exposed to seasonally changing produce and fish, selecting and purchasing them for the meals is so important part of my life that no excuse gets into my way not doing it. Especially, fish quality matters me a lot, so I have to do the shopping. Every early Wednesday morning, except when I...

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