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
The Japanese Kitchen tagged posts
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
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
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...Read More
After filleting fish I always lightly salt the fillet and leave it for 20 minutes or so. This removes a bit of excess water from the fish, thus, firms up the muscle meat. This makes easy for us to cook the fish.
After 20 minutes I wipe the fish with paper towel, sprinkle additional salt (for flavor) and cook it in the skillet or broiler. The fish, which is very fresh, does not need any or much sauce to accompany. Sauce anyway masks the natural flavor of the very fresh fish.
If I am not using...Read More
Here is my latest Zesterdaily.com contribution. Enjoy the piece and the quality of good sea salt.
Japanese cuisine emphasizes the use of seasonal ingredients. We call ingredients in season “Shun” . In Japan seasonal ingredients are not limited to just vegetables, which may be the case here in America. We love to enjoy seasonal seafood harvested in different parts of Japanese water. I, however, admit that the consumer’s awareness of seasonal seafood has been changing. Today most of the fish we eat are aqua-cultured...Read More