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Japanese Fresh Fish

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Ikura (Salmon Roe)

“Ikura” is Russian language.  The meaning roe caviar or salmon.

“Ikura” means salted salmon roe or trout roe in Japan.

The condition is granular as it is removed from the sack before it is salted.

“Sujiko”, remains inside the sack when marinated.

Sujiko

As for their color, sujiko is normally red or dark red, while ikura is usually a lighter shade of red with a tint of orange.

The difference in color gives us different impressions.

During the Russo-Japanese War(1904-05), Russian people started to eat Salmon roe instead of Caviar.

Before World War Ⅱ (-1941), it was sold as “caviar” in the Japanese market.

Ikura is a very popular sushi ingredient like Salmon and Tuna.

A special new year’s food, “Osechi”, as well as any other side dish.

ikura

 

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Autumn of appetite – Japan –

 

 

autunm

Autumn is the most beautiful season in Japan.

Seasonal plants change color of from the mountains to town.

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Japanese cuisine is closely related to its season.

Many Japanese ingredients such as rice, seaweed, soba are produced in this season.

 

Japanese plants are often used in the dishes as decoration.

For example, MOMIJI is the representative plant of Autumn in Japan.

autumn_momiji紅葉

GINNANN (ginkgo nuts) is also popular in Autumn.

 

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Plenty of Autumn vegetables are used in dishes.

People enjoy seasonal fishes with reasonable price.

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Needless to say about cold beer,

but people can choose the joy of warm Sake in this season.

sake

Japanese people call rice “Shinmai(新米)” which means new product in the season.

sinmai1

People love to eat Shinmai to feel the season Autumn.

When they eat Shinmai, they admire its taste and compare with past years’.

sinmai

Rice is the base of Japanese cuisine.

It is made into MOCHI, SAKE, MIRIN(seasoning) and so on.

 

 

Check Basic Japanese Cuisine Coure

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Eary Summer in Japan, Japanese seasonal food

ajisai

Hydrangea

Around June, it is rainy season, early summer season in Japan.

We Japanese call this season in Japanese, “Nyubai” or ” Tsuyu”.

It is the season when handling of the food must be careful very much.

Flower : Hydrogine

Fish: Anago, Ayu, Awabi, Aji, Uni

anago ( sea eel)

tempura

anago tempura

uni

Uni (Sea urchine)

ayu

Ayu(Sweetfish)

awabi

Awabi(Abarone)

Vegetable:Okura, Myoga,Nasu, Tomato,Junsai

nasu

Nasu(Augergine)

shishito

Shishito(green pepper)

edamame

Edamame

myoga

Myoga

Okura1

Okura

tomato

Tomato and Junsai

Fruit:Sakuranbo, Biwa,Ichijiku

ichijiku

Ichijiku(Fig)

biwa

Biwa(Loquat)

sakuranbo

Sakuranbo(Cherry)

Other: Furin, Sake  etc

furin

Furin(Wind bell)

taxidriver

Sake(Sake Name:Taxi Driver, Iwate prefecture)

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Nori Seaweed – Sea Vegetable

Such highly nutritious food, nori seaweed

Japanese healthy breakfast seaweed, omelet,miso soup, grilled salmon,pickles

Japanese healthy breakfast seaweed, omelet,miso soup, grilled salmon,pickles

One sheet of nori size is about 20 cm square and about 3 g of its weight.

Nori seaweed contains of good-quality protein and it accounted for about 30 to 40 percent of its weight.

The nori is also a very good source of vitamin A, which is required for the proper development and functioning of skin and immune system.

For instance, taking one sheet of nori is equal to taking one egg or more, or 10 g of carrot.

Consuming two sheets of nori provides the required daily intake of vitamin A.

Vitamin B1, which helps the body’s cells convert carbohydrates into energy, is also effective to cure from fatigue.

The amount contained in nori is equivalent to 100 ml of milk.

The combination with carbohydrates such as “onigiri” Japanese rice-ball is very effective way to take the source of energy.

 

Onigiri rice ball

Onigiri rice ball(picture from Wikipedia)

 

Such highly nutritious food, nori, is widely consumed in Japan with rice for traditional Japanese-style breakfast.

In Singapore, the nori quickly absorbs the moisture and getting damped because of the high humidity.

In that case, toasting nori seaweed makes it more crispy and flavorful. (toast only shiny side)

 

nori seaweed

nori seaweed

 

sea urchin tempura with seaweed

sea urchin tempura with seaweed

<TSA Singapore classes>

Cooking Japanese rice and Japanese side dishes (Traditional breakfast)

Kazarimaki (Art Maki Sushi) Grade 3 Class (Collaboration with Japan Sushi Instructors Association)

Futomaki Trial Class

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Seaweed history Did ancient people have the habit of eating laver?

Did ancient people have the habit of eating laver?

As it is Japanese origin technology to process laver, seaweed itself seems to have been eating not only in Japan but in the area of coastal areas of the world.

In the coastal areas of Japan and other Asian countries, people take fresh laver from the sea for eating as ingredients of the soup.

Especially it is interesting that people eat fresh laver in the United Kingdom of Wales.

They mix puree of fresh laver with oatmeal, fry it in fat of bacon. It is called Laverbread.

laverbread

laverbread(picture from Wikipedia)

On the other hand, people eat Kimpa(Gimbap) which is a kind of sushi roll in South Korea.

Kimpa(Gimbap) was brought to South Korea by Japanese people during the Russo-Japanese War (1904 – 1905).

Japanese people started farming laver and made the technique of processing laver popular.

In those days, it is said that Korean use simple cooked rice for making Kimpa(Gimbap) instead of sushi rice like Japanese because they didn’t have vinegar as these days.

They mainly used pickled radish and other ingredients which were popular in Osaka in Japan.

korean Maki Sushi Ginbap

Korean Maki Sushi Gimbap(picture from Wikipedia)

■Tokyo Sushi Academy provides types of roll sushi classes.

Futomaki trial class

futomaki

Learn to make Avocado salmon sushi rolls & Philadelphia sushi rolls class

Sushi rolls