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Daily Nihongo (2003 - 2004)

torakris

By torakris
in Japan: Cooking & Baking

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torakris

torakris

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words for 8/8 and 8/9:

let's look at some other members in the croaker family! :biggrin:

コニベ　konibe this is essentially “small nibe” and small they are, adults get up to about 13 cm:

http://www.snf.affrc.go.jp/sakana/sakana_1...konibe_big.html

オオニベ oonibe (I can't find an English name for this one), the Japanese name means "great nibe" and these are much larger than nibe at about 150cms.:

http://www.jamarc.go.jp/jyoho/hakusei/oonibe.jpg

コイチ　koichi Eng= white flower croaker, these are on the smaller side at between 25 and 50cms:

http://www.zukan-bouz.com/suzuki2/nibe/koiti.image/koiti.jpg

シログチ shiroguchi Eng= white croaker these are smaller than the nibe with a maximum size of about 30cm:

http://www.snf.affrc.go.jp/sakana/sakana_1...roguti_big.html

クログチ kuroguchi Eng= blackmouth croaker about the same size as the shiroguchi:

http://www.snf.affrc.go.jp/sakana/sakana_1...e/kuroguchi.gif

キグチ　kiguchi Eng= yellow croaker (small yellow croaker) similar in size to the others:

http://www.snf.affrc.go.jp/sakana/sakana_1...huusei_big.html

There are a couple more but these are the more common ones. Most of these fish are found in the East China Sea and Yellow Sea http://www.britannica.com/eb/article?eu=115364 and thus are very popular in Korea and parts of China as well. You will also occasionally find some of the croakers referred to as jewfish. A little more information can be found here:

http://www.chesapeake.org/ties/mwt/fishinf...tic_croaker.htm

with a comparison of the Atlantic croaker with other croakers.

Kristin Wagner, aka "torakris"

 

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torakris

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word for 8/12:

煮付け　　煮つけ　　煮付

nitsuke (knee-tsu-kay)

Nitsuke is a popular way of cooking fish like nibe (as well as vegetables and meats), it is simply simmering the item in some of the following: water, broth, sake, sugar, mirin, soy sauce. The exact ingredients depend on the cook and the type of food being cooked. The item is simmered until the sauce is almost completely reduced to enable the flavor to settle completely, leaving it slightly sweet and slightly salty.

fish cooked in the nitsuke style:

http://www.toshin.co.jp/cook/00_03/kasago/kasago.html#2

Kristin Wagner, aka "torakris"

 

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word for 8/13:

ポワレ

poware (poe-wah-ray)

From the French poeler, to cook in butter in a covered dish with no liquid added. The lid is removed shortly before the end to allow the contents to brown. This is another way to prepare fish like nibe.

nibe poware:

http://www.zukan-bouz.com/suzuki2/nibe/nibe.image/nibec.jpg

Kristin Wagner, aka "torakris"

 

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word for 8/14:

イサキ　いさき

isaki (ee-sah-key)

In English this seems to be called a grunt, chicken grunt or three-lined grunt. This fish found from central honshu and south is best from May to August, which happens to be its spawning season.

The fish averages about 20 to 30 cm and it is good as sashimi, grilled and deep fried.

isaki:

http://www.zukan-bouz.com/suzuki/isaki/isaki.image/isaki.jpg

Kristin Wagner, aka "torakris"

 

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word for 8/15:

なめろう

namerou (nah-may-rhoe)

Isaki is great prepared in the namerou style, this is when the raw flesh is minced up (sometimes I have seen larger chunks or even slices though) and mixed with minced negi (scallion) and shouga (ginger) and miso. This is great with a bowl of hot rice!

namerou:

http://www9.ocn.ne.jp/~miyosi-k/souda-namerou.JPG

Kristin Wagner, aka "torakris"

 

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word for 8/16:

マハタ

mahata (mah-hah-tah)

Seven band grouper or convict grouper, named for the seven vertical bands on the body. This is just one of the over one hundred types of grouper found in the waters around Japan and probably the most popular. This particualr grouper can get up to 90 cm in length and is found from central Honshu done to the south.

mahata:

http://www.yoshoku.or.jp/02howto/img/b-1-hata02.gif

Kristin Wagner, aka "torakris"

 

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words for 8/17:

a couple other groupers you might find at your local fishmonger

キジハタ　kijihata Hong kong grouper, also called akou in the Kansai area, a smallish grouper at about 30 to 50cm:

http://www.zukan-bouz.com/suzuki2/hata/kij...ge/kijihata.jpg

ホウセキハタ housekihata Comet grouper, the japanese name means jewel or gem and it is similar in size to the kijihata:

http://www.zukan-bouz.com/suzuki2/hata/hou...housekihata.jpg

アカハタ akahata Black-tipped grouper, this fish is called red grouper in Japanese but the tips of the fins are black, a little smaller than the groupers above it is most commonly seen in the 20 to 30 cm range:

http://www.zukan-bouz.com/suzuki2/hata/aka...age/akahata.jpg

アオハタ aohata Yellow grouper, this one is sort of a greenish yellow and in Japanese is called blue grouper (this is the "Japanese" blue that is actually more green like...), this one is also on the small side at 20 to 40 cm:

http://www.zukan-bouz.com/suzuki2/hata/aoh...mage/aohata.jpg

クエ kue long tooth grouper, this is one of the highest grades of grouper in Japan and is prized as sashimi as well as in nabe (hot pots), this one can get big with a max size of 100cm:

http://higedura.cool.ne.jp/kue-ramafar2-big.jpg

Kristin Wagner, aka "torakris"

 

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So how is grouper eaten in Japan?

Besides sashimi and nitsuke it is also a popular nabe ingredient.

word for 8/18:

鍋物

nabemono (nah-bay-moe-noh)

Often referred to as hotpot in English, this is a style of cooking were all the ingredients are cooked together in a large pot, normally at the dinner table with all of the guests helping themselves. There are thousands of hotpot variation all throughout Japan but most people outside of Japan seem to be most familiar with sukiyaki and shabu shabu. Learn a little bit more about nabemono here:

http://www.bento.com/re_nabe.html

and here is an egullet thread on nabemono:

http://forums.egullet.org/index.php?showtopic=17115&st=0

Kristin Wagner, aka "torakris"

 

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8/19:

while we are talking about nabe, let's look at the pots that they are cooked in.

土鍋 donabe these are earthenware pots that are used for the majority of nabe cooking, specifically those in which ingredients are added to a simmering liquid:

http://www.yonden-yes.co.jp/goods/donabe.jpg

鉄鍋　（すき焼き鍋） testsunabe (sukiyakinabe) these are cast iron pans, tetsu meaning iron and nabe the general word for pan. Sukiyaki is the main nabemono prepared in one of these and thus they are often referred to as sukiyakinabe:

http://www.tetubinn.com/etc/sukiyaki%20nabe.html

しゃぶしゃぶ鍋 shabu shabu nabe as its name suggests this is used for shabu shabu, this type of nabe is also called a houkou and in English is called a mongolian hotpot:

http://img.store.yahoo.co.jp/I/t-baby_1806_2825215

These are normally cooked at the table using a konro (コンロ) or portable gas burner:

http://www.izu.co.jp/~daikiti/konro.jpg

Kristin Wagner, aka "torakris"

 

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word for 8/20:

蒸し物

mushimono (moo-she-moe-noh)

With mushi meaning steam and mono meaning things, these are steamed things. :biggrin: Hata can also be found steamed and served either whole or as fillets, this is normally done in a Chinese style.

Steamed whole hata:

http://www.asahi-net.or.jp/~ag2r-inue/2001...aikung/hata.jpg

word of warning!

mushi when written like this 虫　means bugs!

Kristin Wagner, aka "torakris"

 

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word for 8/23:

ブリ buri (boo-rhee)

ハマチ hamachi (hah-mah-chee)

イナダ inada (ee-nah-dah)

These are all the same fish, the yellowtail, amberjack or Japanese amberjack in English, but at different levels of maturity. This one fish has many, many different names.

Kristin Wagner, aka "torakris"

 

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Shusse-uo! :biggrin:

Shusse-uo:

出世魚

fish called by different names at different stages of its growth // fishes that are called by different names as they grow larger

This is from Eijiro on the Web:

http://www.alc.co.jp/

Hiroyuki,

Thanks! I didn't know there even was a word for that! :biggrin:

Kristin Wagner, aka "torakris"

 

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now I am becoming very confused......

As I was looking for some good pictures of the yellowtail family, discovered that there is almost no agreement on the name of these fish. I know there are differences in names between Kansai and Kanto but look at some of the discrepencies I found:

**In the Kanto region a yellowtail is called a "wakashi" until it grows to about 15 cm long. At about 40 cm long it is an "inada". At about 60 cm long it is a "warasa" and when it reaches over 70-80 cm long it becomes a "buri". In contrast, in the Kansai region a yellowtail is known at its various sizes as "tsubasu", "hamachi", "mejiro" and "buri", respectively

(my comment- this one puts hamachi and inada as the same...)

**Kansai district: wakana < tsubssu < hamachi < inada < buri

Kanto district: wakashi < wakanago < inada < warasa < buri

(my comment- this one has 5 stages of fish....)

**It is called Jyako, Inada (Hamachi), Warasa, and Buri

(my comment- I thought jyako were sardines...., maybe they mean mojyako)

**The smallest variety is called "wakanago", then, "hamachi","inada", "warasa" and "buri" being the largest variety

(my comment- yet another variation...)

**Shionoko" ( in the left picture ) and then "Inada" ( in the right picuture, from 35 to 55cm in length ) , and then "Warasa" ( from 55 to 75cm in length ) and then "Buri".

** Buri (Big adult) Warasa, mejiro(Adult)

Inada, Hamachi (Young) wakasi, tsubasu (Juvenile).

** 東京近海(Kanto)：　ワカシ（ワカナゴ(wakashi, wakanago)）、イナダ (inada)、ワラサ(warasa)、ぶり (buri)

関西(Kansai)：　モジャコ(mojyako)、ワカナ(wakana)、ツバス(tsubasu)、ハマチ(hamachi)、メジロ(mejiro、ぶり (buri)

I give up for now!! :shock:

I will try to digest all of this and find an eaier way to explain it.

Kristin Wagner, aka "torakris"

 

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word for 8/24:

ぶりおこし

buri okoshi (boo-rhee oh-koe-shee)

Translated literally this means "to wake up buri", it is said that there will be a great catch of buri after a strong thunderstorm. These storms can be referred to as buri okoshi.

Kristin Wagner, aka "torakris"

 

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word for 8/25:

寒ぶり

kan buri (kahn-boo-rhee)

You may remember this kan (寒） from kan saba, this is the character for cold and kan buri are buri that are caught at teh coldest time of year. These prized fish are at their fattiest then and they are worth searching out.

here are some pictures of an all kan buri meal offered at one restaurant for only 3 days!

http://www.uokichi.co.jp/buri.htm

Kristin Wagner, aka "torakris"

 

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word for 8/27:

ぶりあぶり

buri aburi (boo-rhee ah-boo-rhee)

You will probaly run across something on a sushi menu that has the word aburi following it, this means that the food has been seared or more likely torched, giving it a slightly smokey flavor. Buri takes especially well to this technique.

buri aburi:

http://www.globetown.net/~chineko/food/uogasizusi_4.jpg

Kristin Wagner, aka "torakris"

 

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word for 8/29:

ぶりかま焼き

buri kama-yaki

We discussed the kama (or collar) back when we were looking at maguro (tuna), this is often grilled (yaki) with either a soy based tare (sauce) or with salt.

here is a picture and a recipe!

http://www.nsknet.or.jp/~chrkaji/yasuko/recipe/067_e.html

Kristin Wagner, aka "torakris"

 

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