Salmon is a fish that is widely consumed all over the world. Salmon are high in nutrients and have many healthy benefits such as protein, omega-3 fatty acids, and vitamin D. Here are some healthy and delicious authentic Japanese Salmon recipes that are fun and have an Asian flair. You should definitely give them a try! Best Grilled Japanese Salmon Recipes: Miso Glazed Salmon Recipe Saikyo Miso Grilled Salmon Recipe Salted Grilled Salmon with Steamed Veggie and Rice Recipe Pan Fried Salmon with Negi-Shio Sauce Recipe Miso Glazed Salmon Recipe This miso (fermented soybean paste) grilled salmon is great for barbecues or dinner parties! The sweet miso glazed salmon is hearty and delicious. Japanese main dishes go well with rice, […]
Contents: What is Kasuzuke? Selecting Additive-Free, Wild-Caught Fish The Right Way to Make Delicious Kasuzuke Kasuzuke and Health Nijiya’s Seacret Kasuzuke Recipe What is Kasuzuke? The method of using such wild yeast as malted rice to treat fresh seafood may be unique to Japanese cuisine. Among all fish dishes, the exquisite kasuzuke is an indispensable dish in Japanese meals. Kasuzuke adds a distinctive flavor to fish while removing its fishy odor. The rare, sophisticated taste and excellent nutritional value of kasuzuke are now attracting food lovers throughout the world. In Japan, the harvest season for new rice crops is the time when the brewing of new sake begins. When the sake brewing is nearly complete, fresh sake kasu (sake lees) […]
Himono refers to a method of food preservation that has existed since the Jomon Period (14,000-300 BC). This method is excellent and convenient as it allows many types of fish to be preserved for consumptions all year round. Himono values the process of “drying” where the umami of the fish is extracted by exposure to the sun’s rays. Contents: The History of Himono Nutrients of Himono Himono Recipes Himono Ratatouille Recipe Himono-no-Sunomono Recipe Himono Mixed with Grated Daikon Recipe Chirashi Sushi with Himono Recipe Fried Dried Fish Recipe The History of Himono Sakana-no-himono is now widely available in the supermarket. The method of preserving fish as himono has apparently been practiced since the Jomon Period (14,000-300 BC): fossils of dried […]
Contents: What is Satsuma Age? Secrets to Satsuma Age Taste Satsuma Age Recipes Satsuma Age and Shrimp Saute Recipe Satsuma Age Oden Recipe Satsuma Age and Shungiku Nibitashi Recipe What is Satsuma Age? It is said that Satsuma-Age was first made over 160 years ago in Okinawa. Fried fish was known as “Chikiagi” and spread to Kagoshima. From Kagoshima it spread all over the country and has different names in different parts of Japan. Generally, it is called “Satsuma Age” (fish cake) in Eastern Japan and is considered a form of “tempura” in Western Japan. Satsuma age has as much protein as an egg. Furthermore, its fish protein is of better quality than that of meat. It also includes plenty […]
Contents: What is Gindara? Gindara Recipes Gindara Kasuzuke Recipe Simmered Gindara Nitsuke Recipe Gindara Agedashi (deep-fried gindara) Recipe Yu-an Style Grilled Gindara Recipe Easy Foil-baked Gindara Recipe What is Gindara? Gindara is a relatively expensive fish in Japan. It is known for its soft-textured flesh with high fat content, and it’s an excellent fish for simmering or baking. The best ways to eat gindara are probably kasu-zuke and saikyo-zuke. Cooking gindara by these methods will remove the excess water from the fish and trap the fat content within the fish. Gindara becomes even more flavorful when cooked together with the flavors of sake lees or Saikyo miso. In Japan there are stores that specialize in kasuzuke, and each year trips […]
Contents: What is Sakura Denbu? How to Cook Sakura Denbu What is Sakura Denbu? Sakura denbu refers to mashed, seasoned fish that is colored light pink with red food coloring. The pink color evokes the blossoms of Japanese cherry trees, called “sakura,” in Japanese. Sakura denbu is mainly used to add color to rice and sushi dishes. It gives off an airy mouth-feel with a lightly sweetened and gentle flavor. Denbu is often mistaken for “oboro,” but oboro uses shrimp and/or salmon. Denbu is soft and fluffy while oboro is crumbly. Either can be used to add color or as a topping for sushi, etc. Though “denbu” is rarely eaten in large quantity, it is indispensable for its role in […]
Contents: American Kinki Kinki Recipe American Kinki The kinki (channel rockfish) is in the Scorpaenidae family. The formal Japanese term for it is kichiji, but it appears on the market in Japan under a more popular name: kinki. The fish has become a luxury, as the amount that can be caught in Japan has been reduced in recent years. The delicious kinki however, can also be caught here in America. They make their habitat as far north as Alaska, as well as on the West and East coasts of the continent, and many are exported to Japan. Fatty, frozen kinki from Alaska, as well as those fresh-caught locally, arrive at Nijiya stores. The kinki, among white fish is exceptionally fatty […]
Crab is essential for winter seafood recipes. Everyone agrees that crab is the king of winter flavors. Aren’t you filled with anticipation when you think of hot pot or kani suki (crab hot pot) on a cold winter’s day? Contents: Nijiya Sticks to Raw Crab! Jumbo Snow Crab Red King Crab How to Choose Good Crab Nutrition Value Kani (Crab) Recipes Snow Crab Cream Tomato Pasta Recipe Kani Nabe (Crab Hot Pot) Recipe Crab Rice Recipe Kani Tama Recipe Nijiya Sticks to Raw Crab! Crab in American stores is usually cooked or boiled, but Nijiya purchases raw crab not only to keep the original flavor but also to give our customers greater freedom of preparation. Crab is a seasonal food […]
Contents: What is Kaki (Oysters)? Degree of Freshness is Different with Nijiya’s Oysters Oyster’s Nutritional Value Oyster Recipes As the weather turns cold, hot-pot dishes appear frequently on the dinner table. Family and friends enjoy gathering around a delicious hot-pot dish. There are many kinds of hot-pot dishes: sukiyaki, shabu-shabu, chanko-nabe, motsu-nabe, etc. The most popular versions of these are seafood hot-pot dishes such as crab-nabe. When salmon, codfish, monkfish, etc. are put in the pot with a variety of vegetables, the umami of the ingredients is definitely enhanced. We recommend putting oysters in seafood hot-pot dishes. A melting, soft and syrupy umami from the oysters fills the mouth. Here, we are going to talk about oysters, which are also […]
Kombu is a kind of kelp, and it has been a distinctive part of the Japanese diet ever since the Jomon period (12,000 B.C. – 300 B.C.). Contents: Kombu – The Secret to Japanese Cuisine The key to picking-out kombu Making the Ultimate Dashi from Kombu Tips on how to extract dashi from kombu Kombu Preservation Methods Various ways to utilize Kombu after the Dashi has been extracted How to use Kombu for cooking? Kombu – The Secret to Japanese Cuisine Dashi is a category of soup and cooking stocks considered to be fundamental and essential to Japanese cuisine. It is said that without dashi, Japanese dishes lack the authentic flavor. The underlying secret to creating the traditional flavors of […]
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 […]
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 […]
