Wakame and Mozuku Seaweek are also kinds of Japanese seaweeds. Although seaweed is a staple in our diet, there are still many things we still don’t know about it. Contents: The ocean is a valuable source of minerals Wakame Seaweed Mozuku Seaweed Mozuku-su (vinegared mozuku seaweed) How to cook Wakame and Mozuku? Mozuku and Cucumber Sunomono Recipe Wakame Garlic Butter Soy Sauce Recipe Wakame Salt yakisoba Recipe Mozuku Miso Soup Recipe Mozuku, Tuna, Onion Salad Recipe Simply mix with mozuku-su Recipe Mozuku somen noodles Recipe Mozuku salads Recipe The ocean is a valuable source of minerals Abundant minerals are dissolved in seawater, which nurtured the first living organisms on earth. Additionally, minerals on land are dissolved by rainwater, delivered into […]
Nori (dried laver seaweed) is an essential ingredient of Japanese food. It appears almost daily at the dinner table in the form of Onigiri(rice balls), Maki sushi(sushi rolls), and seasoned powder sprinkled over rice. Dubbed the “sea vegetable,” nori seaweed is a healthy food containing vitamins, minerals, dietary fiber, iron, calcium, and many other nutrients. Contents: Story of Nori Seaweed Nori in Japan How Nori Seaweed is Produced Simple Questions About Nori How to cook Nori? Lettuce and Nori Salad Recipe Roasted Nori Soup Recipe Potato and Nori Tempura Recipe Spinach and Nori Butter Saute Recipe Story of Nori Seaweed When we examine the history of nori, we find in the Taiho Code (ancient Japanese law) that approximately 30 types […]
Contents: About Uni (Sea Urchin) , really popular food in Japan Where does Uni come from? Nutrition Uni Sushi Recipe Uni, beyond Sushi How to cook Uni? (Uni Recipe) Ichigo-ni Recipe About Uni (Sea Urchin) Uni is definitely a trendy food right now. Every popular restaurant menu has at least one dish with uni. You’ve also seen it on every foodie’s instagram. Some food bloggers claim “uni is everything.” Is it? Is uni everything? Does anybody know what uni even is? Well, although nobody can prove if uni is everything, what we can tell you is that uni is the Japanese word for sea urchin. If you have gone snorkeling, you’ve probably seen a sea urchin before. It’s that black […]
Masago (capelin roe) and tobiko (flying-fish roe) are smaller fish eggs. Both come in a beautiful orange color. At first glance, they look similar, but tobiko has a firmer consistency and is used as imitation caviar. Masago, roe from the smelt family, is small and soft. When you compare the two side by side, the distinction is evident. Contents: What is difference between Masago and Tobiko? How to cook Masago and Tobiko? Fish are certainly good to eat and enjoy but fish eggs are also delicacies. Caviar, sturgeon roe, is well known for being a very expensive variety of fish eggs. The fish eggs that appeal to the Japanese palate are ikura, salmon roe. Ikura is perfect over hot, steamed […]
Ikura (cured salmon roe) is known for a juicy texture that pops with every bite and a rich flavor that melts in your mouth. This gourmet food item is also one of the most popular sushi toppings. These days, ikura is used in a variety of dishes in both Japanese and Western cuisines. It’s served not just as a sushi topping but also as ikura-don (ikura on steamed rice), ikura kamameshi (ikura on rice cooked in a traditional iron pot), ikura spaghetti and so on. The Japanese have enjoyed ikura for a long time, but due to the recent growing popularity of sushi and Japanese cuisine worldwide, ikura is now enjoyed by people around the world. Contents: What is Ikura? […]
Fish roe is literally fish eggs. Given that every species of fish in the world has a different type of roe, there are many different kinds and qualities. Contents: Delicious, Nutritious Fish Roe Ikura (Salmon Roe) Masago (Capelin Roe) Tobiko (Flying-Fish Roe) Kazunoko (Herring Roe) Tarako / Mentaiko (Cod Roe) Uni (Sea Urchin) Delicious, Nutritious Fish Roe Some roe is more expensive than the fish (or parent) that produces it. A good example is caviar, which is sturgeon roe. Caviar is known as one of the world’s three greatest delicacies. Other well-known fish roe are karasumi, which is mullet roe, and kazunoko, or herring roe. In this issue, we’ll talk about fish roe in general. Fish roe seldom appears as […]
Difference between Shirasu and Chirimen Shirasu fish refers to small whitefish, specifically boiled young katakuchi-iwashi (Japanese anchovy), ma-iwashi (Japanese sardine) and urume-iwashi (round herring). Dried shirasu is called “chirimen” because it resembles the chirimen crepe fabric made by a traditional Japanese tie-dye method. Shirasu is given different names in different parts of Japan. It is called “kama-age” and “shirasu-boshi” in the Kanto region of Japan and “chirimen-jako” in the Kansai region. Contents: About Shirasu Eat Shirasu and Be Healthy! How to cook Shirasu and Chirimen? Kama-age Shirasu Don Recipe (rice bowl with boiled whitebait topping) Shirasu Tofu Burger Recipe Quick Stir Fried Takuan with Chirimen Recipe Chirimen Tsukudani Recipe Chirimen and Carrots a-la Kimpira Recipe Shirasu Pasta Recipe Shirasu Garlic […]
Japanese people love ika (squid). In fact, most of the world’s catch of squid is consumed by Japanese consumers. Squid is pleasantly chewy, with a gooey texture and sweet flavor. It’s great for sashimi, sushi, nimono (simmered dish) and yakimono (broiled dish). Squid tempura is as widely popular as shrimp tempura. Ika-no-kunsei (smoked squid) and noshi-ika (roasted squid) are indispensable accompaniments to beer. Contents: Squid Species Squid can be Easily Digested!? The Nutritional Value of Squid Surume Ika (Japanese Flying Squid) Local California Smatt Squid How to Choose Delicious Squid Japanese Squid Recipes Yaki Ika Recipe (Broiled Squid) Curry-Flavored Squid Rings Recipe Nitsuke (Simmered Dish) with Daikon and Squid Recipe Stir-Fired Squid with Oyster Sauce and Mayonnaise Recipe Japanese Squid […]
Awabi is a gourmet food that, when consumed raw, tastes exquisite with its firm, chewy texture full of sea aromas. Even when cooked, awabi always delivers delicate, savoy sweetness. Known to be the most nutritious shellfish, awabi has also been used for medicinal purposes and is believed to be effective in treating eye problems. Contents: Natural Awabi Awabi Farming False Awabi Tasty Three-Years-Old Awabi Let’s Cook Awabi! (Awabi Recipe) Natural Awabi A great number of quality awabi can be found in the waters around Japan, which are known to be among the world’s most flourishing fisheries. Since ancient times, Japanese dried awabi has been considered a highly prized export item, and it was once priced as high as gold and […]
When you think of shellfish, many varieties such as asari clams, shijimi clams, abalone, oysters, ark shells, etc., may come to mind, but you cannot ignore “hotate.” Hotate, Japanese scallop, is delicious either raw or broiled. With the discovery of hotate shells in the shell mounds of the Jomon period (12,000 B.C. – 300 B.C.), it is known that they have been enlivening the mealtimes of the Japanese since ancient times. Contents: What is Hotate? Hotate’s nutritional value How to cook Hotate? (Hotate recipe) What is Hotate? Hotate scallops live scattered at a depth of 20 to 30 meters in sandy, muddy ocean substrates with larger grains of sand than those where asari and hamaguri clams are found . Hotate […]
You will like unagi in your sushi rolls or perhaps as a part of your omakase course. Or, maybe you just like to eat white rice with eel sauce (if you haven’t, it’s a game changer, try it). No matter what form, or what you call it whether “unagi” or “eel”, it’s a fatty, meaty and delicious sushi and a much-loved staple of Japanese food enthusiasts around the world. So what is unagi, anyway? It seems like it should be seafood, because it is often listed on the sushi menu, but is it something you can catch on your next fishing trip? Is there other ways to eat unagi? Let’s find out more about this popular food! Contents: What is […]
Iwashi is caught around the world and is relatively easy to find in all seasons. Sardine, as it’s also called, is divided into three types: Sardinops melanostictus (ma-iwashi), anchovy (katakuchi iwashi) and Etrumeus teres (urume iwashi). Ma-iwashi belongs to the herring family and is the most common among the three types of sardine. In fact, most of the sardines sold in the U.S. are Ma-iwashi. Ma-iwashi is small enough to cook, and has an ample amount of fat to make the meat tasty. Additionally, it’s a rich source of nutrients and is very affordable. In all respects, Ma-iwashi is the king of sardines. Contents: A Long Standing Japanese Staple How to Prepare Iwashi Sardines (Finger Technique) How to cook Iwashi? (Iwashi […]
Contents: Wild Sockeye Salmon – Sashimi from Copper River Nutritional Value of Sockeye Salmon How to cook Sake? (Japanese Salmon Recipes) Salmon Rose Bud Recipe Foil-baked sockeye salmon with onion Recipe Takikomi rice with lightly salted sockeye salmon and karashi mentaiko (spicy cod roe) Recipe Easy roasted salmon Recipe Broiled salmon with grated daikon radish Recipe Salmon and Orange Marinade Recipe Salmon Tartare Recipe Chilled Salmon Pasta Recipe Salmon Pressed Sushi Recipe Wild Sockeye Salmon – Sashimi from Copper River Salmon sashimi– much loved around the world–is a popular item at sushi restaurants. However, most salmon are farmed, so it’s rare that we encounter the wild species. Retail outlets have difficulty offering wild salmon that can be eaten raw, simply […]
Maguro (Tuna) as you might expected, is the most popular fish for sashimi (thinly sliced raw fish) or nigiri-sushi (hand-rolled sushi with raw fish on top). Japan is the world’s biggest consumer of tuna; large quantities of tasty tuna, both fresh (raw) and frozen, are shipped to Japan from all over the world. Contents: What is Maguro (Tuna)? Types of Maguro(Tuna) What is Hon Maguro (Bluefin Tuna)? The Deference Between Akami, Otoro and Chutoro How to cook Maguro? (recipes) What is Maguro (Tuna)? Surprisingly, the United States is ranked second in tuna consumption. Tuna caught in Micronesian waters are delivered to Hawaii; those caught in the Pacific Ocean to Los Angeles; those caught in the Gulf of Mexico to Miami; and […]
Gari (pickled ginger) is thinly-sliced, sweetened pickled ginger and is an indispensable garnish with sushi. Because its crispy texture and refreshing and piquant taste eliminates the smell of fish, it makes sushi consumption an enjoyable experience. When eaten between bites of sushi, it cleanses and renews the palate. Contents “Sushi shoga = ginger” may be the more familiar term in America. How to Make Homemade Gari (Japanese Pickled Ginger) How to cook Gari? “Sushi shoga = ginger” may be the more familiar term in America. Demand for gari has rapidly increased along with the sushi boom in America. It is safe to say that the appreciation of gari has already spread among others besides Japanese. It appears that the origin […]
Sashimi is a preparation method for raw fish and in some cases, meats. In the United States, we are accustomed to seeing sashimi mostly at sushi restaurants as an alternative for sushi to those that prefer to enjoy the fresh raw fish without the carbs (sushi rice), but these two actually play a different role. In many cases, sashimi is an appetizer, usually served at the beginning of a meal (although local restaurants in Japan will have combination meals – teishoku – with sashimi being the main entrée). Contents: Sashimi vs Sushi Types of Sashimi How to eat Sashimi Condiment Rule What is “Sashimi Grade”? How to cook Sashimi? (Sashimi Recipes) Salmon Sashimi Zuke Don Recipe Maguro Sashimi Carpaccio, Balsamic […]
