Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Daily Nihongo (2003 - 2004)

torakris

By torakris
in Japan: Cooking & Baking

 Share

Recommended Posts

torakris

torakris

Posted
  • Topic Starter
Posted

word for 10/23:

西京焼き

saikyou-yaki (sigh-kyo yah-key)

Saikyo refers to saikyo miso, the sweet, white, made from rice miso from Kyoto. Fish is usually marianted in the white miso (often mixed with mirin) for a couple hours to a couple days before grilling.

Amadai is delicious when cooked in this manner.

saikyou-yaki (not amadai though..)

http://e-shinsen.entstore.co.jp/resip/image/resip65_01.jpg

Kristin Wagner, aka "torakris"

 

torakris

torakris

Posted
  • Topic Starter
Posted

word for 10/28:

スズキ

suzuki (sue-zoo-key)

sea bass, sometimes referred to as sea perch

Kristin Wagner, aka "torakris"

 

torakris

torakris

Posted
  • Topic Starter
Posted

words for 10/29:

suzuki is another fish that's name changes depending on its age/size.

セイゴ　　セイ　seigo sei about 1 years old 20-30cm

フッコ　　ハネ fukko (Kanto) hane (Kansai) 2~3 years old 30-50cm

スズキ suzuki mature adult over 50cm

オオタロウ ootarou this is a Kanto term to refer to the "old" sea bass that are over 100cm

Kristin Wagner, aka "torakris"

 

torakris

torakris

Posted
  • Topic Starter
Posted

10/30:

seigo can be cooked in the same ways as sea bass (and we will get to those soon), but you are most likely to run across it as a sushi topping.

I couldn't find any pictures of seigo sushi :angry:

but here is the seigo, whole:

http://www.marusumi.com/engan/5/seigo.jpg

Kristin Wagner, aka "torakris"

 

torakris

torakris

Posted
  • Topic Starter
Posted

Forgot to say

HAPPY HALLOWEEN!!

our pumpkin (sorry about the blur...)

gallery_6134_119_1099182020.jpg

and a the kids at our halloween party yesterday, it was supposed to be outdoors, but because of the rain it ended up in my house. 26 kids and 11 mothers.....

gallery_6134_119_1099181997.jpg

Kristin Wagner, aka "torakris"

 

torakris

torakris

Posted
  • Topic Starter
Posted

word for 11/3:

文化の日

bunka no hi

"Culture Day"

Today is Culture Day in Japan!

Originally Meiji Emperor's birthday, (current Emperor's great-grandfather) renamed Culture Day after his reign. Every year on this day the Japanese government gives out Bunka Kunsho (the highest rank of Culture Award) to a few people who devoted their lives to promoting Japanese culture or higher achievements in academic fields. Photos featuring the recipients and their spouses taken in the Imperial Palace grounds will be found on the front pages of Japanese newspapers on this day. Many other awards will also be given to thousands of people who made distinguished contributions to Japanese society. Many institutions of higher education such as Japanese universities and high schools hold Culture Day to display their research projects, hold debate sessions, etc. November 3rd is one of the days with the highest probability of fine weather over the past 100 years of meteorological record keeping in Japan. Chrysanthemum displays are also found in various gardens around town.

from

http://www.asij.ac.jp/elementary/japan/jp_holi.html

Kristin Wagner, aka "torakris"

 

torakris

torakris

Posted
  • Topic Starter
Posted

word for 11/4:

あらい

arai (ah-rah-ee)

Arai means to wash.

Arai (Washing): The arai technique is applied to sea bass, which becomes fatty and flavorful

in summer, and carp, which lives in freshwater. After bleeding a live fish and cleaning it

(eliminating intestines and bones), we make thin slices and then wash them in cold water to

reduce the unnecessary fat content. The sliced pieces are served with a dipping sauce of

miso and vinegar.

from

http://www.eeude.com/page069.html

suzuki no arai

http://members.jcom.home.ne.jp/yoi-mana.ti...suzuki_arai.jpg

Kristin Wagner, aka "torakris"

 

torakris

torakris

Posted
  • Topic Starter
Posted

11/5

Though suzuki is commonly prepared as sushi/sashimi as well as other common Japanese preparations like shio-yaki (salt grilled), it is a very popular fish to be cooked with western techniques. So you will also find it grilled, roated, sauteed, etc and often looking something like this:

http://cookpad.com/images/recipe/U2665R14977main.jpg

Kristin Wagner, aka "torakris"

 

torakris

torakris

Posted
  • Topic Starter
Posted

word for 11/6:

奉書焼

houshoyaki (hoe-show-yah-key)

Housho is a thick type of Japanese paper often used for ceremonial purposes.

It can also be used to cook. :biggrin:

Suzuki is one of the most common fish cooked this way, the whole fish is salted, often sprinkled with sake, wrapped in the housho paper and then baked. The finished fish can later be eaten with grated daikon radish, soy sauce and/or a citrus like sudachi.

houshoyaki:

http://www.nogawaya.com/image/obj_din03a.jpg

Kristin Wagner, aka "torakris"

 

torakris

torakris

Posted
  • Topic Starter
Posted

word for 11/7:

白身

shiromi (she-rhoe-me)

This translates as white fleshed and is often used a general description of this kind of fish. Recipes will often list shiromi in the ingredient list rather than specifying a certain type of fish. Suzuki is one type of shiromi.

you might also see the the word shiromi referring to egg whites or the white flesh (breast meat) of chicken.

Kristin Wagner, aka "torakris"

 

torakris

torakris

Posted
  • Topic Starter
Posted

ｗord for 11/8:

ヒラスズキ

hirasuzuki (he-rah-sue-zoo-key)

This is called black sea bass or black fin sea bass in English. The suzuki has its season in summer but hirasuzuki is best eaten in the winter, though they are eaten in similar preparations.

the hirasuzuki:

http://www.zukan-bouz.com/suzuki2/suzukika.../hirasuzuki.jpg

Kristin Wagner, aka "torakris"

 

torakris

torakris

Posted
  • Topic Starter
Posted

word for 11/12:

寒ムツ

kan mutsu

We have talked about kan saba and kan buri, the "cold weather" fish that are best during the winter months when they are at their fattiest. Well there is kan mutsu as well, this is best during January and February and the season for all the mutsu is all winter long.

Kristin Wagner, aka "torakris"

 

torakris

torakris

Posted
  • Topic Starter
Posted

word for 11/14:

ムツコ

mutsuko (moo-tsu-koe)

the ovaries of the mutsu, another delicacy. :biggrin:

I am having problems finding a picture....

Kristin Wagner, aka "torakris"

 

torakris

torakris

Posted
  • Topic Starter
Posted

word for 11/15:

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.

mutsu is similar to saba (mackeral) in that it doesn't stay fresh very long. It is good for sashimi if only freshly out of the water, otherwise cooking preparations like nitsuke are more suitable.

mutsu no nitsuke:

http://www.h5.dion.ne.jp/~saitoh/2004_0921_185916.jpg

Kristin Wagner, aka "torakris"

 

torakris

torakris

Posted
  • Topic Starter
Posted

word for 11/17

ニシン

nishin

Pacific herring

http://www.zukan-bouz.com/nisin/nisin.image/nisin.jpg

be careful not to add an extra n when saying this word, as in ninshin, unless you want to announce a pregnancy. :biggrin:

ninshin 妊娠　＝　pregnant/pregnancy

During my first pregnancy I didn't realize there was that extra n, and I walked around for months telling people I was a herring..... :shock:

Kristin Wagner, aka "torakris"

 

Hiroyuki

Hiroyuki

Posted
Posted (edited)

I, for one, don't like nishin because they have so many bones. I don't like migaki nishin, either. Most of the people here in my town, including my father-in-law, love them. They often make nimono with them.

Access the following and see how expensive migaki nishin are:

http://www.umaimono.co.jp/umaimono/nisin.htm

5,400 yen per 1 kg ! (shipping charge and consumption tax included)

Outrageous!

Edit:

I should have described what migaki nishin are. Migaki nishin are beheaded, gutted, and dried nishin.

Edited by Hiroyuki (log)
My blog
Guest
This topic is now closed to further replies.
 Share
Go to topic listing
×
×
  • Create New...