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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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word for 11/18:

ニシン御殿

nishin goten

herring mansion

Otaru (Hokkaido) enjoyed a bountiful share of herring from the Meiji (1868 - 1912) to the Taisho (1912 - 1926) era. Fishery owners competed by having extravagant homes built for themselves. These residences which were used for fish processing as well were nicknamed Nishin Goten (Herring Mansion). The largest existing Nishin Goten took 7 years to build and was completed in 1897 in Tomari-mura Village. The building which was moved to Shukutsu in Otaru became the first residential building to be designated as Hokkaido's tangible cultural asset. Material used for this home consists of Hokkaido fir and Tohoku region cypress wood. The power and wealth of the fishermen during the height of the herring era is reflected in the amount of wood used for the historic residence which is enough to supply construction of 20 standard houses. The mansion is now open to the public and displays tools used during the time as well as references and photographs.

from here:

http://www.infocreate.co.jp/hometown/otaru/midoko-e.html

with a picture

Kristin Wagner, aka "torakris"

 

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torakris

torakris

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word for 11/19:

昆布巻き

konbu maki (cone-boo mah-key)

These are nishin that are rolled in konbu (kelp), tied with strips of kampyo (dried gourd) and then simmered in a soy based sauce. You might find this dish on tables as part of the osechi (New Year's) meal. It is also one of my favorites. :biggrin:

konbu maki:

http://www.ogurakonbu.com/photo1/konbumaki.jpg

Kristin Wagner, aka "torakris"

 

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torakris

torakris

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word for 11/22:

飯すし

izushi (ee-zoo-she)

This is a type of fermented product with fish (often herring), vegetables, rice and koji (rice malt) most popular in Hokkaido and other Northern prefectures.

A step by step description in making izushi:

http://owlnet.sub.jp/izushi/izushi-syousai.htm

I also ran across this information:

Since the first episode of botulism in Hokkaido in 1951, a few outbreaks restrictedly in northern prefectures (Hokkaido and Aomori) have occurred almost annually, caused by eating home-prepared "izushi" or similar kinds of fermented fish products: these outbreaks implicated principally type E toxin. Such outbreaks, having recently decreased in number, still occur even at the present time in Japan.

from here:

http://idsc.nih.go.jp/iasr/21/241/tpc241.html

Kristin Wagner, aka "torakris"

 

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torakris

torakris

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word for 11/26:

塩数の子

shio kazunoko

Shio means salt and these are salted herring roe, they can be made with either a brine or a dry salt mixture. To remove the salt before eating they should be soaked a couple hours to overnight in a lightly salted bowl of water, then change the water and soak for another couple of hours (changing te water every hour or so) until they are to your liking.

After soaking they can be eaten as it with a sprinkling of soy sauce and some katsuo bushi (bonito flakes) or used in other preparations.

shio kazunoko:

http://www.hokkaidou.co.jp/gyoran/kazunoko.htm

Kristin Wagner, aka "torakris"

 

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torakris

torakris

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word for 11/27:

干し数の子

hoshi kazunoko

These are dried kazunoko, most likely dried out in the sun, they need to be rehydrated before using and swell to about 3 times the dried size.

dried kazunoko (bottom) and rehydrated (top):

http://www.rakuten.ne.jp/gold/uo/jpg/46422...ikazunoko08.jpg

Kristin Wagner, aka "torakris"

 

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torakris

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word for 11/28:

味付数の子　　味付け数の子

ajitsuke kazunoko

This seasoned or flavored kazunoko, why bother doing it yourself when you can buy it already prepared in a multitude of flavors. Ther is a wide variety to choose from and we will be looking at them over the next couple days.

Kristin Wagner, aka "torakris"

 

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torakris

torakris

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word for 11/29:

白醤油漬

shiro shouyu tsuke

Shiro shouyu is white soy soy sauce, shiro = white and shouyu = soy sauce, the tsuke means pickle or mainate. So basically you have kazunoko that have been seasoned with white soy sauce ( a type of soy sauce made with a higher proportion on of wheat to soybeans to make a lighter color).

kazunoko no shiro shouyu tsuke:

http://www.rakuten.co.jp/rebun/518357/479473/

this is one of my favorites :biggrin:

Kristin Wagner, aka "torakris"

 

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torakris

torakris

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word for 11/30:

数の子醤油漬

kazunoko shouyu tsuke

This is similar to the shiro shouyu tsuke (discussed yesterday) but it uses regular soy sauce thus giving the roe a darker color.

shouyu tsuke:

http://www.yamamoto-foods.co.jp/gif-image/tuke-S2.gif

Kristin Wagner, aka "torakris"

 

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torakris

torakris

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word for 12/1:

to continue our discussion of ajitsuke kazunoko, there are a couple others:

明太風数の子

mentai fuu kazunoko

or some variation on that name, mentai referring to mentaiko the spicy cod roe, so this is kazunoko that is preapared in a similar fashion with a bit of heat:

http://www.rakuten.co.jp/yamamoto-foods/408710/408922/

数の子わさび漬

kazunoko wasabi tsuke

or some variation on that name , this can be either coated with a wasabi paste like the picture below or just more gently seasoned with wasabi:

http://image.www.rakuten.co.jp/snowland/img1000676885.jpeg

Kristin Wagner, aka "torakris"

 

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torakris

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word for 12/2:

子持ち昆布

komochi kombu

This translates as something like "kelp with eggs" and that is exactly what it is, kelp covered with herring eggs.

The process is described here:

http://www.foodreference.com/html/art-komoci-konbu.html

Komochi konbu production occurs March to June, to coincide with the herring-spawning season, and requires gathering of kelp (leathery textured, dark green-brownish sea algae) and stringing them on lines hung in an enclosed bay.

Then schools of herring are rounded up, dragged into the bay, and released to spawn. The herring instinctively spawn on the kelp or other suitable surfaces, Once the fish have spawned, they are released and the spawn-covered kelp is harvested.

picture of the finished product:

http://kutsurogu.at.webry.info/200406/article_30.html

Kristin Wagner, aka "torakris"

 

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torakris

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word for 12/4:

松前漬

matsumaezuke (mah-tsu-my-zoo-kay)

This is dish that is very popular around the new year and normally with consist of finely sliced konbu (kelp), finely sliced dried squid, kazunoko and carrots and seasoned with a sake-soy dressing.

here is a version I made a little while ago:

http://forums.egullet.org/index.php?showto...ndpost&p=541163

Kristin Wagner, aka "torakris"

 

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torakris

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12/8:

There are 3 main types of iwashi you will find in Japan

マイワシ

maiwashi

"true" sardine, Japanese sardine or spotlined sardine, the most popular one

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

ウルメイワシ

urume iwashi

big eye sardine or round herring

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

カタクチイワシ

katakuchi iwashi

Japanese anchovy

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

Kristin Wagner, aka "torakris"

 

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torakris

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12/10:

Iwashi is wonderful eaten as sashimi or sushi,

iwashi sushi:

http://www.hapima.com/sh/gurume/img/exp/st...ushi/iwashi.jpg

iwashi sashimi:

http://www.ukemochi.com/menu/menu1/iwasi/iwasi.html

if you notice they always seem to be served with ginger as it helps counteract the fishy taste.

Kristin Wagner, aka "torakris"

 

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torakris

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word for 12/11:

なめろう

namerou

Iwashi 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!

iwashi no namerou:

http://www.agri.pref.chiba.jp/nourinsui/12...i/pic/sa1-1.jpg

たたき

tataki

Tataki is very similar to namerou, the fraw flesh is minced up with various seasonings except the miso is left out.

iwashi no tataki:

http://www.jetanuki.com/inside/izakaya/images/DSC05971.JPG

Kristin Wagner, aka "torakris"

 

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torakris

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word for 12/12:

丸干し

maruboshi

maru describes something round or a circle or a ring, and boshi is from hoshi to dry out and put together as maruboshi it describes whole semi dried fish. Many times himono/hoshimono (semi-dried fish) are split open before being dried, when dried in the maruboshi style they are kept whole and then are ususally grilled before eating. Iwashi are some of the most popular fish to be found in this style.

iwashi no maruboshi:

http://www.99kankou.com/tokusan/img/maruboshi.jpg

Kristin Wagner, aka "torakris"

 

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torakris

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word for 12/13:

目刺し

mezashi (may-zah-she)

This is another type of dried fish for which iwashi is very popular. These are also dried whole but different from the maruboshi in that they are strung up by their eyes. Me (pronounced may) means eye and zashi is from the verb sasu which means to pierce or stab.

They are often sold still strung together.

iwashi no mezashi:

http://www.takasei.com/My%20Pictures/mezashi.jpg

Kristin Wagner, aka "torakris"

 

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Hiroyuki

Hiroyuki

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Posted

Sardines used to be typical taishuu-gyo (大衆魚) or common fish, but now some say that they are koukyuu-gyo (高級魚) or high-class fish because they can be quite expensive due to drastic decreases in catch.

You talk about sardines reminds me of niboshi (dried sardines used for making dashi (soup stock)). When I was small (about 8 or 9), my mother still used niboshi to make miso soup. But, instant dashi revolutionalized home dashi making. In 1964, Shimaya released the first instant dashi called Dashi no Moto.

http://www.mcmfg.jp/shimaya.html

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torakris

torakris

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Hiroyuki how did you know the word for today before I posted it..... :biggrin:

12/14:

にぼし 煮干し

niboshi (knee-boe-she)

small dried sardines

Niboshi are baby sardines that have been boiled in salted water and then dried, you can find them in various sizes and various names including:

*

Katakuchi-Niboshi (Katakuchi means Katakuchi-Iwashi and Japanese Anchovy is Katakuchi-Iwashi in Japanese)

*

Dashi-Jako (Dashi means soup stock and Jako means small fish. We take soup stock for miso-soup from Niboshi)

*

Iriko (Iri means boiled one and Ko means something small one)

*

Iriboshi (Iri means boiled one and Boshi means dried one. So, Iriboshi means boiled and dried one)

*

Jako (Jako means small fish)

To see a VERY detailed process of the making of niboshi look here (all in English and with pictures!)

http://www.asahi-net.or.jp/~fy7y-hys/dsf_15.htm

niboshi:

http://www.jhg.co.jp/recipes/images/niboshi.jpg

Kristin Wagner, aka "torakris"

 

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