tag:blogger.com,1999:blog-59118674689065570902024-02-23T01:07:36.395+09:00Japanese Cuisine - Cooking Japanese Food at HomeThis blog contains Japanese recipes that we eat at our home and resources for Japanese food. My other blog, http://foodsaketokyo.wordpress.com/, introduces readers to food shops of Tokyo and is more a travel guide to foodies in Tokyo.Unknownnoreply@blogger.comBlogger871125tag:blogger.com,1999:blog-5911867468906557090.post-37874692664500183042013-12-07T14:41:00.001+09:002013-12-07T14:41:07.242+09:00Thin-Sliced Pork Nabe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVMg2NxUbr716ACrptqNVn7FLYH9nR2NzPA1V9219qfzJ6stpQbCOfOKucQD9l4_t8W_DdORwzy2urCJe1RclD0fdpHsRzIfwto7hLuaIht21RH02zKamFcv8-OtkihwQ0Kb60lTEN8s/s1600/buta+nabe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVMg2NxUbr716ACrptqNVn7FLYH9nR2NzPA1V9219qfzJ6stpQbCOfOKucQD9l4_t8W_DdORwzy2urCJe1RclD0fdpHsRzIfwto7hLuaIht21RH02zKamFcv8-OtkihwQ0Kb60lTEN8s/s320/buta+nabe.JPG" width="320" /></a></div>
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It's getting cold outside and this time of year we find ourselves making a lot of <i>nabe</i>. The preparation is simple, clean-up is a snap. And, best of all, it's a delicious meal that everyone loves.<br />
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We start by putting a piece of <i>kombu</i> in water in a <i>nabe</i> and simmer it. While the <i>kombu</i> is simmering we cut any vegetables we have in the house. This day it was broccoli, leeks, Napa cabbage, shimeji and enoki mushrooms, and carrots.<br />
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We then take out the kombu and add the sliced vegetables to the water. We also add some protein, sometimes tofu or fish, but today it was thin-sliced pork.<br />
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And, for a dipping sauce, we love <i>ponzu</i>. <i>Ponzu</i> is sold at the supermarket but we prefer to make it at home. One part soy sauce, one part <i>mirin</i>, and one part citrus juice (something tart like <i>yuzu </i>or <i>kabosu).</i>Yukari Sakamotohttp://www.blogger.com/profile/18058613759997906208noreply@blogger.com0tag:blogger.com,1999:blog-5911867468906557090.post-70212987096082327082013-11-14T09:15:00.004+09:002013-11-14T09:15:57.901+09:00November Seasonal Japanese Seafood<div data-mce-style="text-align: center;" style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 14px; line-height: 21px; margin-bottom: 1.3em; text-align: center;">
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Salmon roe, pulled out of its sac and simply marinated in the sweet soy sauce of Kyushu, is irresistible this time of year. We love it so much it is on the table for breakfast, lunch, and dinner. Crabs are also coming to market. Another highlight this time of year is fresh scallops and oysters, both best when raw.</div>
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<em>Kawahagi</em> may not be the most beautiful fish to look at, but when cut of its leathery skin, and served as sushi with its liver, it is heavenly.</div>
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<em>Shirako</em>, or milt, is often from cod fish, but Japanese chefs I speak with say that the best milt comes from <em>fugu</em>. Many people who try this love its creaminess and velvety texture. But, once you tell them what it is they sometimes change their mind. Here it is steamed and then served with a tart <em>ponzu</em> and grated daikon with chili.</div>
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<a data-mce-href="http://www.zukan-bouz.com/suzuki/amadai/amadai.html" href="http://www.zukan-bouz.com/suzuki/amadai/amadai.html"><i>Amadai</i></a><i> </i><i> </i>赤甘鯛 <i> </i>tilefish<i> (Branchiostegus japonicas)</i><i> </i></div>
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<i>Ankō</i><i> </i>鮟鱇 monkfish<i> (Lophiomus setigerus)</i><i> </i><i> </i><i> </i><i> </i><i> </i><i></i></div>
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<i>Asaba karei </i>浅羽鰈<i> </i>rock sole<i> (</i><i>Pleuronectes mochigarei) </i><i> </i><i> </i><i></i></div>
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<a data-mce-href="http://www.zukan-bouz.com/suzuki2/taika/tidai.html" href="http://www.zukan-bouz.com/suzuki2/taika/tidai.html"><i>Chidai</i></a><i> </i>血鯛<i> </i>crimson sea bream<i> (</i><i>Evynnis japonica) </i><i> </i><i></i></div>
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<i> Hata </i>はた grouper<i> (</i><i>Epinephelus septemfasciatus) </i><i> </i></div>
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<a data-mce-href="http://www.zukan-bouz.com/suzuki/wanigisuamoku/hatahata.html" href="http://www.zukan-bouz.com/suzuki/wanigisuamoku/hatahata.html"><i>Hata</i><i> hata</i></a><i> </i>鰰 sailfin sandfish <i>(Arctoscopus japonicus)</i><i> </i><i> </i><i> </i><i></i><i></i></div>
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<i>Higedara </i>ひげたらsnubnose brotula<i> (Hoplobrotuda armata)</i><i> </i><i> </i><i> </i><i></i><i></i></div>
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<i>Hi ika </i>ひいか winter dwarf squid <i> </i>(<i>Nipponololig (Loliolus) japonica</i>)<i> </i><i></i></div>
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<a data-mce-href="http://www.zukan-bouz.com/karei/hirame/hirame.html" href="http://www.zukan-bouz.com/karei/hirame/hirame.html"><i>Hirame</i></a><i> </i>鮃 olive flounder<i> (Paralichthys olivaceus)</i><i> </i><i> </i><i> </i><i></i><i></i></div>
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<a data-mce-href="http://www.zukan-bouz.com/nimaigai/pteriomorphia/itaya/hotate.html" href="http://www.zukan-bouz.com/nimaigai/pteriomorphia/itaya/hotate.html"><i>Hotate</i></a><i> </i>帆立貝 scallops<i> (Patinopecten yessoensis)</i><i> </i><i> </i><i> </i><i> </i><i> </i><i> </i><i></i></div>
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<i>Hon kamasu </i>本カマス barracuda<i> </i><i>(Sphyraena pinguis) </i><i> </i><i> </i><i> </i><i></i><i></i></div>
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<i>Hon </i><a data-mce-href="http://www.zukan-bouz.com/fygu/kawahagi/kawahagi.html" href="http://www.zukan-bouz.com/fygu/kawahagi/kawahagi.html"><i>kawahagi</i></a><i> </i>本皮剥 thread-sail filefish<i> (Stephanolepis cirrhifer) </i><i> </i><i></i><i></i></div>
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<i>Ibodai</i><i> </i>疣鯛 Japanese butterfish<i> (</i><i>Psenopsis anomala)</i><i> </i><i> </i><i> </i><i></i><i></i></div>
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<i>Ise ebi </i>伊勢海老 Japanese spiny lobster<i> (</i><i>Panulirus japonicas) </i><i> </i><i> </i><i></i></div>
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<i>Ishi karei </i>いしかれい Stone flounder<i> (kareius bicoloratus) </i><i> </i><i></i></div>
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<i>I</i><i>toyori</i><i> </i>イトヨリ<a data-mce-href="http://en.wikipedia.org/wiki/Golden_threadfin_bream" href="http://en.wikipedia.org/wiki/Golden_threadfin_bream" title="w:Golden threadfin bream">Golden threadfin bream</a><i> (Nemipterus virgatus) </i></div>
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<i>Kanpachi </i>間八 amberjack<i> (Seriola dumerili) </i><i> </i><i> </i><i></i></div>
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<i>Kou ika </i>こういか cuttlefish<i> (</i><i>Sepia (Platysepia) esculenta) </i><i> </i><i> </i><i></i></div>
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<i>Kuro karei </i>くろかれい black plaice<i> (</i><i>Pleuronectes obscurus) </i><i></i></div>
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<i>Kurumaebi </i>車海老 Japanese tiger prawn<i> (Marsupenaeus japonicas)</i></div>
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<i>Kaki </i>牡蠣 oyster<i> (Crassostrea gigas) </i><i> </i><i> </i></div>
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<a data-mce-href="http://foodsaketokyo.wordpress.com/2013/01/28/madara-pacific-cod-101/" href="http://foodsaketokyo.wordpress.com/2013/01/28/madara-pacific-cod-101/"><i>Matara</i></a><i> </i>真鱈 codfish (<i>Gadus macrocephalus</i><i>)</i><i> </i><i> </i><i> </i><i> </i><i> </i><i></i><i></i></div>
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<i>Ma</i><a data-mce-href="http://www.zukan-bouz.com/saba/saba/masaba.html" href="http://www.zukan-bouz.com/saba/saba/masaba.html"><i>saba</i></a><i> </i>真鯖 Pacific mackerel<i> (Scomber japonicus)</i><i> </i><i> </i><i> </i><i> </i><i></i></div>
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<a data-mce-href="http://www.zukan-bouz.com/kani/ougigani/matubagani.html" href="http://www.zukan-bouz.com/kani/ougigani/matubagani.html"><i>Matsuba gani</i></a><i> </i><i> </i>松葉蟹 spiny crab<i> (Hypothalassia armata</i><i>)</i><i> </i><i> </i><i> </i><i></i><i></i></div>
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<i>Mebachi maguro </i>目鉢鮪 bigeye tuna <i>(</i><i>Thunnus obesus</i><i>) </i><i> </i><i></i></div>
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<i>Medai </i>目鯛 butterfish<i> (</i><i>Hyperoglyphe japonica) </i><i> </i><i></i></div>
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<i>Meita karei </i>めいたかれいfine spotted flounder<i> (</i><a data-mce-href="http://www.weblio.jp/content/Pleuronichthys+cornutus" href="http://www.weblio.jp/content/Pleuronichthys+cornutus"><i>Pleuronichthys cornutus</i></a><i>) </i></div>
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<i>Mekajiki </i><i>め</i>かじき swordfish <i>(</i><i>Xiphias gladius</i><i>) </i> <i> </i><i></i></div>
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<i>Mongouika </i><i> </i>もんごういか cuttlefish<i> (</i><i>Sepia lycidas</i><i>)</i><i> </i><i> </i><i> </i><i> </i><i></i></div>
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<a data-mce-href="http://www.zukan-bouz.com/suzuki3/mutu/mutu.html" href="http://www.zukan-bouz.com/suzuki3/mutu/mutu.html"><i>Mutsu</i></a><i> </i><i> </i>むつgnomefish<i> </i><i> </i><i>(Scombrops boops)</i><i> </i><i> </i><i> </i></div>
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<a data-mce-href="http://www.zukan-bouz.com/karei/karei02/babagarei.html" href="http://www.zukan-bouz.com/karei/karei02/babagarei.html"><i>Nametagarei</i></a><i> </i><i> </i>婆鰈 slime flounder <i>(Microstomus achne)</i><i> </i><i> </i><i> </i><i></i><i></i></div>
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<i>Sawara </i>さわら Spanish mackerel<i> (</i><i>Scomberomorus niphonius</i><i>)</i><i></i></div>
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<i>Sanma</i><i> </i>秋刀魚 Pacific saury<i> (</i><i>Cololabis saira</i><i>) </i><i> </i><i> </i><i></i><i></i></div>
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<i>Shiba ebi </i>芝海老 Shiba shrimp <i>(</i><i>Metapenaeus joyneri</i><i>)</i><i> </i><i> </i><i></i></div>
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<i>Shiro ika </i>白烏賊swordtip squid<i> (</i><i>Loligo (Photololigo) edulis) or kensaki ika</i><i> </i><i></i></div>
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<i>Shirosake </i>白鮭 chum salmon<i> (</i><i>Oncorhynchus keta</i><i>)</i><i> </i><i> </i><i> </i><i></i><i></i></div>
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<i>Souda katsuo </i> 宗田鰹bullet mackerel <i>(</i><i>Auxis rochei) </i><i></i></div>
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<i>Sujiko </i>筋子 chum salmon roe <i> </i><i> </i><i> </i><i> </i><i> </i><i></i></div>
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<i>Sukesou tara </i>助宗たら pollock<i>(</i><i>Theragra chalcogramma</i><i>)</i><i> </i><i> </i><i> </i><i></i></div>
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<i>Suma katsuo </i>すまかつお black skipjack<i> (</i><i>Euthynnus affinis)</i> <i></i></div>
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<i>Surume ika </i>スルメイカ Japanese flying squid<i> (</i><i>Todarodes pacificus</i><i>) </i><i> </i><i></i></div>
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<a data-mce-href="http://www.zukan-bouz.com/nimaigai/pteriomorphia/habouki/tairagi.html" href="http://www.zukan-bouz.com/nimaigai/pteriomorphia/habouki/tairagi.html"><i>Tairagai</i></a><i> </i>平貝 penshell<i> (Atrina (Servatrina) pectinata) </i><i> </i><i></i><i></i></div>
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<a data-mce-href="http://www.zukan-bouz.com/kyuriuo/wakasagi.html" href="http://www.zukan-bouz.com/kyuriuo/wakasagi.html"><i>Wakasagi</i></a><i> </i> 若細魚 Japanese smelt<i> (Hypomesus nipponensis) </i><i> </i><i></i></div>
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<i> </i><i>Warasa </i>ワラサ yellowtail<i> (</i><i>Seriola quinqueradiata</i><i>)</i><i> </i><i> </i><i> </i><i> </i><i> </i><i></i><i></i></div>
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<i>Yoshikiri same </i>よしきりさめ blue shark <i>(</i><i>Prionace glauca</i><i>) </i><i> </i><i></i></div>
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<i>Watarigani </i>渡蟹 swimming crab<i> (</i><i>Portunus trituberculatus) </i><i></i></div>
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<a data-mce-href="http://www.zukan-bouz.com/kani/kumoganika/zuwaigani.html" href="http://www.zukan-bouz.com/kani/kumoganika/zuwaigani.html"><i>Zuwaigani</i></a><i> </i> 頭矮蟹 snow crab<i> (Chionoecetes opilio)</i></div>
Yukari Sakamotohttp://www.blogger.com/profile/18058613759997906208noreply@blogger.com0tag:blogger.com,1999:blog-5911867468906557090.post-21226116325517358082013-10-27T21:58:00.000+09:002013-10-27T21:58:05.450+09:00Mushrooms Grilled in Foil<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5xOvkSIgA99ZRH8_oLp-T4cba5FzjLyWj76CG2kGY-LlJ3vwD1J2qzsSMAUr06-rQUFI_R9-dV2Xdea7Ce2KcCRlPsskT1jwZOyOOzHmO8jv3oSsD4a_CchCU6uVbXv0lhFJwSivpdsI/s1600/kinoko.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5xOvkSIgA99ZRH8_oLp-T4cba5FzjLyWj76CG2kGY-LlJ3vwD1J2qzsSMAUr06-rQUFI_R9-dV2Xdea7Ce2KcCRlPsskT1jwZOyOOzHmO8jv3oSsD4a_CchCU6uVbXv0lhFJwSivpdsI/s320/kinoko.JPG" width="320" /></a></div>
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Earthy mushrooms are hard to miss in the market this time of year. At our local supermarket we can find brown and white shimeji, brown and white enoki, shiitake, eringi, maitake, nameko, and maitake. At the upscale department store we can find a few other types including the aromatic matsutake.<br />
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We like to keep mushrooms on hand as they are easy to add to miso soup, sauteed and served over salads or with pasta.<br />
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This recipe is not very Japanese, but easily finds its place on the Japanese table. Shimeji mushrooms are cut at the base and then separated into pieces and put in an aluminum foil packet. This is topped with butter and garlic slices, seasoned with salt, and grilled over the barbecue or in the toaster oven.Yukari Sakamotohttp://www.blogger.com/profile/18058613759997906208noreply@blogger.com0tag:blogger.com,1999:blog-5911867468906557090.post-64806777823542510662013-10-19T15:28:00.000+09:002013-10-19T15:28:43.622+09:00October Seasonal Japanese Seafood<br />
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<a data-mce-href="http://foodsaketokyo.files.wordpress.com/2013/10/sanma.jpg" href="http://foodsaketokyo.files.wordpress.com/2013/10/sanma.jpg" style="color: #3c2bb6;"><img alt="sanma" class="aligncenter size-large wp-image-4726" data-mce-src="http://foodsaketokyo.files.wordpress.com/2013/10/sanma.jpg?w=604" height="451" src="http://foodsaketokyo.files.wordpress.com/2013/10/sanma.jpg?w=604" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" width="604" /></a></div>
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At Tsukiji Market we are seeing many autumn seafood like oysters, <em>wakasagi</em> for deep-frying, and finally <em>sanma</em> for grilling with salt. Some of our favorite sashimi this time of year include <em>katsuo</em>, <em>isaki</em>, and if you get a <em>kawahagi</em> with a big liver we will mix the liver with soy sauce and dip the sashimi in the creamy mixture. Many of the fishy fish like <em>saba, iwashi, </em>and <em>aji</em> are in abundance.</div>
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<a data-mce-href="http://www.zukan-bouz.com/karei/karei02/akagarei.html" href="http://www.zukan-bouz.com/karei/karei02/akagarei.html" style="color: #3c2bb6;"><i>Akagarei</i></a> 赤鰈 flathead flounder (<i>Hippoglossoides dubius</i>)<i> </i><i></i></div>
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<a data-mce-href="http://www.zukan-bouz.com/suzuki/amadai/amadai.html" href="http://www.zukan-bouz.com/suzuki/amadai/amadai.html" style="color: #3c2bb6;"><i>Amadai</i></a> 赤甘鯛 tilefish (<i>Branchiostegus japonicas</i>)</div>
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<i>Ayu</i> 鮎 sweet fish (<i>Plecoglossus altivelis)</i></div>
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<i>Bora</i> 鰡<i> </i>flathead mullet or Gray mullet<i> (Mugil cephalus</i><i>)</i><i> </i><i> </i> <i></i></div>
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<a data-mce-href="http://www.zukan-bouz.com/suzuki2/taika/tidai.html" href="http://www.zukan-bouz.com/suzuki2/taika/tidai.html" style="color: #3c2bb6;"><i>Chidai</i></a> 血鯛 crimson sea bream (<i>Evynnis japonica</i>)</div>
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<i>Hon kamasu</i> 本カマス barracuda (<i>Sphyraena pinguis</i>) <i> </i><i> </i><i> </i></div>
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<i>Hon </i><a data-mce-href="http://www.zukan-bouz.com/fygu/kawahagi/kawahagi.html" href="http://www.zukan-bouz.com/fygu/kawahagi/kawahagi.html" style="color: #3c2bb6;"><i>kawahagi</i></a> 本皮剥 thread-sail filefish (<i>Stephanolepis cirrhifer</i>)<i> </i></div>
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<a data-mce-href="http://www.zukan-bouz.com/kyuriuo/sishamo.html" href="http://www.zukan-bouz.com/kyuriuo/sishamo.html" style="color: #3c2bb6;"><i>Hon shishamo</i></a> 本ししゃもcapelin or longfin smelt (<i>Spirinchus lanceolatus</i>)</div>
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<i>Ibodai</i>疣鯛 Japanese butterfish (<i>Psenopsis anomala</i>)</div>
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<i>Isaki </i>伊佐木threeline grunt (<i>Parapristipoma trilineatum</i>)</div>
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<i>Itoyori</i> イトヨリ<a data-mce-href="http://en.wikipedia.org/wiki/Golden_threadfin_bream" href="http://en.wikipedia.org/wiki/Golden_threadfin_bream" style="color: #3c2bb6;" title="w:Golden threadfin bream">golden threadfin bream</a> (<i>Nemipterus</i> <i>virgatus</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/nimaigai/pteriomorphia/kaki/magaki.html" href="http://www.zukan-bouz.com/nimaigai/pteriomorphia/kaki/magaki.html" style="color: #3c2bb6;"><i>Kaki</i></a><i> </i><i>牡蠣</i><i> oyster (Crassostrea gigas)</i></div>
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<a data-mce-href="http://www.zukan-bouz.com/saba/saba/katuo.html" href="http://www.zukan-bouz.com/saba/saba/katuo.html" style="color: #3c2bb6;"><i>Katsuo</i></a> 鰹 skipjack tuna or oceanic bonito (<i>Katsuwonus</i> <i>pelamis</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/nisin/konosiro.html" href="http://www.zukan-bouz.com/nisin/konosiro.html" style="color: #3c2bb6;"><i>Kohada</i></a> 小鰭 gizzard shad (<i>Konosirus</i> <i>pumctatus</i>)</div>
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<i>Kurumaebi</i> 車海老 Japanese tiger prawn (<i>Marsupenaeus</i> <i>japonicas</i>)</div>
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<i>Maaji</i> 真鯵 horse mackerel (<i>Trachurus japonicas)</i><i> </i><i></i></div>
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<i>Maiwashi </i><i>真鰯</i><i> sardine (Sardinops melanostictus)</i><i></i></div>
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<i>Masaba</i>真鯖 pacific mackerel (<i>Scomber</i> <i>japonicus</i>)</div>
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<i>Mebachi maguro </i><i>目鉢鮪</i><i> bigeye tuna (</i><i>Thunnus obesus</i><i>)</i></div>
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<i>Medai </i><i>目鯛 </i><i>butterfish (</i><i>Hyperoglyphe japonica)</i></div>
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Mekajikiめかじき swordfish (Xiphias gladius)<i> </i></div>
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<i>Sanma</i> 秋刀魚<i> </i>Pacific saury<i> (</i><i>Cololabis</i> <i>saira</i>)</div>
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<i>Sawara </i><i>さわら</i><i> Spanish mackerel (</i><i>Scomberomorus niphonius)</i><i></i></div>
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<i>Shirosake</i> 白鮭 chum salmon (<i>Oncorhynchus keta)</i><i> </i><i></i></div>
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<i>Sujiko</i>筋子<i> </i>salmon roe still in the sac <i></i></div>
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<i>Surume ika</i> スルメイカJapanese flying squid (<i>Todarodes</i> <i>pacificus</i>)</div>
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<i>Tachiuo </i><i>太刀魚</i><i> cutlassfish or largehead hairtail (</i><i>Trichiurus lepturus)</i><i></i></div>
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<a data-mce-href="http://www.zukan-bouz.com/suzuki3/sonota/takabe.html" href="http://www.zukan-bouz.com/suzuki3/sonota/takabe.html" style="color: #3c2bb6;"><i>Takabe</i></a> タカベ yellow-striped butterfish (<i>Labracoglossa</i> <i>argentiventris</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/kyuriuo/wakasagi.html" href="http://www.zukan-bouz.com/kyuriuo/wakasagi.html" style="color: #3c2bb6;"><i>Wakasagi</i></a><i> </i><i>若細魚</i><i> Japanese smelt (Hypomesus nipponensis)</i><i> </i><i> </i></div>
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<i>Warasa</i>ワラサ<i> </i>yellowtail <i> (</i><i>Seriola</i> <i>quinqueradiata</i>) <i></i></div>
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<i>Watarigani </i>渡蟹 swimming crab<i> (</i><i>Portunus</i> <i>trituberculatus</i>) <i></i></div>
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Other fish you may see in the market</div>
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<i>Ainame</i> 鮎魚女fat greenling <i>(Hexagrammos otakii</i><i>) </i></div>
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<a data-mce-href="http://www.zukan-bouz.com/nimaigai/pteriomorphia/funegai/akagai.html" href="http://www.zukan-bouz.com/nimaigai/pteriomorphia/funegai/akagai.html" style="color: #3c2bb6;"><i>Akagai</i></a> 赤貝 ark shell (<i>Scapharca</i> <i>broughtonii)</i><i><span data-mce-style="text-decoration: underline;" style="text-decoration: underline;"><br /></span></i></div>
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<a data-mce-href="http://www.zukan-bouz.com/nimaigai/heterodonta/marusudaregai/asari.html" href="http://www.zukan-bouz.com/nimaigai/heterodonta/marusudaregai/asari.html" style="color: #3c2bb6;"><i>Asari</i></a> 浅利 Japanese littleneck clams (<i>Ruditapes</i> <i>philippinarum</i>)</div>
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<i>Ayu </i><i>鮎</i><i> ayu or sweet fish ( </i><i>Plecoglossus altivelis</i><i>)</i><i> </i><i> </i><i> </i></div>
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<a data-mce-href="http://www.zukan-bouz.com/nimaigai/pteriomorphia/itaya/hotate.html" href="http://www.zukan-bouz.com/nimaigai/pteriomorphia/itaya/hotate.html" style="color: #3c2bb6;"><i>Hotate</i></a> 帆立貝 scallops (<i>Patinopecten</i> <i>yessoensis</i>)</div>
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<i>Hoya</i> ホヤ sea squirt (<i>Halocynthia roretzi</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/saba/maguro/kihadamaguro.html" href="http://www.zukan-bouz.com/saba/maguro/kihadamaguro.html" style="color: #3c2bb6;"><i>Kihada maguro</i></a> 黄肌鮪 yellowfin tuna (<i>Thunnus</i> <i>albacares</i>) <i><span data-mce-style="text-decoration: underline;" style="text-decoration: underline;"><br /></span></i></div>
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<a data-mce-href="http://www.zukan-bouz.com/kasago/kitiji/kitiji.html" href="http://www.zukan-bouz.com/kasago/kitiji/kitiji.html" style="color: #3c2bb6;"><i>Kinki</i></a> 黄血魚 thornyhead (<i>Sebastolobus</i> <i>macrochir</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/kinmedai/kinmedai/kinme.html" href="http://www.zukan-bouz.com/kinmedai/kinmedai/kinme.html" style="color: #3c2bb6;"><i>Kinmedai</i></a> or <i>kinme</i> 金目鯛 splendid alfonsino (<i>Beryx</i> <i>splendens</i>)</div>
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<i>Kurumaebi </i><i>車海老</i><i> Japanese tiger prawn (Marsupenaeus japonicas)</i><i> </i></div>
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<i>Maaji </i><i> </i><i>真鯵</i><i> horse mackerel (</i><i>Trachurus japonicas</i><i>)</i><i> <span data-mce-style="text-decoration: underline;" style="text-decoration: underline;"><br /></span></i><i></i></div>
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<a data-mce-href="http://www.zukan-bouz.com/suzuki2/taika/tai.html" href="http://www.zukan-bouz.com/suzuki2/taika/tai.html" style="color: #3c2bb6;"><i>Madai</i></a> 真鯛 sea bream (<i>Pagurus major</i>)</div>
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<i>Makarei</i> 真鰈 Japanese common flounder (<i>Pleuronectes</i> <i>yokohamae)</i><i><span data-mce-style="text-decoration: underline;" style="text-decoration: underline;"><br /></span></i></div>
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<a data-mce-href="http://www.zukan-bouz.com/kasago/mebaru02/mebaruaka.html" href="http://www.zukan-bouz.com/kasago/mebaru02/mebaruaka.html" style="color: #3c2bb6;"><i>Mebaru</i></a> 目張 rockfish (<i>Sebastes inermis</i>)<i><span data-mce-style="text-decoration: underline;" style="text-decoration: underline;"><br /></span></i></div>
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<a data-mce-href="http://www.zukan-bouz.com/nimaigai/heterodonta/bakagai/mirukui.html" href="http://www.zukan-bouz.com/nimaigai/heterodonta/bakagai/mirukui.html" style="color: #3c2bb6;"><i>Mirugai</i></a> 海松食 geoduck (<i>Tresus keenae</i>) <i><span data-mce-style="text-decoration: underline;" style="text-decoration: underline;"><br /></span></i></div>
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<a data-mce-href="http://www.zukan-bouz.com/makigai/kofukusoku/sazae/sazae.html" href="http://www.zukan-bouz.com/makigai/kofukusoku/sazae/sazae.html" style="color: #3c2bb6;"><i>Sazae</i></a> 栄螺 turban shell (<i>Turbo cornutus</i>)</div>
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<i>Tairagai</i> 平貝 penshell (<i>Atrina (Servatrina) pectinata</i>)</div>
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<i>Tobiuo</i> 飛魚 flying fish (<i>Cypselurus agoo agoo</i>)</div>
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<i>Tsubugai</i> 螺貝 whelk (<i>Buccinum undatum</i>)</div>
Yukari Sakamotohttp://www.blogger.com/profile/18058613759997906208noreply@blogger.com0tag:blogger.com,1999:blog-5911867468906557090.post-14351523880707657792013-09-24T03:58:00.000+09:002013-09-24T03:58:20.884+09:00Katsuo Sashimi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghbcSSYcMC5jCaOpyCt4daPIcir-nzd-Q4J4yWuuBNz158-6gn0NdD5o2c34Q8v0sRUl3mMPsj9GrlYGzpmKOge8rHuhQgFU7zyvU7lbXi6-j7BbKsAS1KkQVzyAboZqQI_FKmW_dEWwc/s1600/katsuo+sashimi+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghbcSSYcMC5jCaOpyCt4daPIcir-nzd-Q4J4yWuuBNz158-6gn0NdD5o2c34Q8v0sRUl3mMPsj9GrlYGzpmKOge8rHuhQgFU7zyvU7lbXi6-j7BbKsAS1KkQVzyAboZqQI_FKmW_dEWwc/s320/katsuo+sashimi+2.JPG" width="320" /></a></div>
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<i>Katsuo</i>, called bonito, or as my fishmonger husband says, skipjack tuna, is a meaty fish. It's in the tuna family and is a good fish to try as sashimi if you are looking to go beyond tuna and salmon.</div>
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At the market it can be sold raw, as this is, or as <i>tataki </i>where it is seared or cooked over a straw fire until just the edges change color.</div>
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We put this over chopped iceberg lettuce and <i>wakamé</i>. It is garnished with garlic sliced thin on the Benriner, grated ginger, and minced shiso. We dress it with soy sauce, sesame oil, and rice wine vinegar.</div>
<br />Yukari Sakamotohttp://www.blogger.com/profile/18058613759997906208noreply@blogger.com0tag:blogger.com,1999:blog-5911867468906557090.post-89665473993024029532013-09-14T04:10:00.000+09:002013-09-14T04:10:16.868+09:00Yellowtail Sashimi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRn0r62lFlYWx96l_Kr87YOs_P6Opy450W7zZ4A6gT4-6i5WT0BPtlXoEVOT8hVrCnXDabMZyJfolvyLutta7mejv0oMbSof7aOM0Fk0d3IT_2e-mpH5Gx0LvjEWIUc4-f0EGgtsUqMSI/s1600/warasa+sashimi.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRn0r62lFlYWx96l_Kr87YOs_P6Opy450W7zZ4A6gT4-6i5WT0BPtlXoEVOT8hVrCnXDabMZyJfolvyLutta7mejv0oMbSof7aOM0Fk0d3IT_2e-mpH5Gx0LvjEWIUc4-f0EGgtsUqMSI/s320/warasa+sashimi.JPG" width="320" /></a></div>
Young yellowtail<i>, warasa</i>, is just coming into the market. As the waters cool down the fish becomes fattier. Over time it becomes bigger and the name changes, eventually growing into a <i>buri</i>. The fattier fish we serve simply as sashimi. It's also lovely when made into <i>teriyaki</i>.<br />
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Here it is simply sliced thin and put over chopped iceberg lettuce and <i>wakamé</i>. For this we like a simple dressing of fresh-squeezed lemon juice and olive oil with some salt.<br />
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<br />Yukari Sakamotohttp://www.blogger.com/profile/18058613759997906208noreply@blogger.com0tag:blogger.com,1999:blog-5911867468906557090.post-56511832737051266562013-09-09T04:56:00.000+09:002013-09-09T04:56:59.778+09:00Moroheiya<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUnOCKwX5Dnxa0ilUIFLQ_r4YzqVzc54XG2LeJArxs6nhdCmOx7usb9cwoZqsZ-1wI4JZ9BbcteadeSqEZ5yf74DDD-H8L3x_bS2Q6a7DKB-Ndld5b5e7mfog09FCrkequFHzb1Eg58LE/s1600/moroheiya+gyoza+soup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUnOCKwX5Dnxa0ilUIFLQ_r4YzqVzc54XG2LeJArxs6nhdCmOx7usb9cwoZqsZ-1wI4JZ9BbcteadeSqEZ5yf74DDD-H8L3x_bS2Q6a7DKB-Ndld5b5e7mfog09FCrkequFHzb1Eg58LE/s320/moroheiya+gyoza+soup.JPG" width="320" /></a></div>
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Moroheiya is a leafy green that becomes very slippery when it is cooked. We have it growing fresh on the rooftop garden and use it often for soup. In the version above the soup is poured over boiled <i>gyōza</i>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfMyUZCo3mR28r8Ttqt3lArARKq3-UwK6E0dJ8MGEEenS3hz_Dbh2UAJJCgqPhb80vsiPzEJIQ4jBhMF8pMKECpK45lpReqcT1x9f7PysECezsTt72K7o9xIHUEFIc_g0FZfOjnw9ZY3Y/s1600/moroheiya.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfMyUZCo3mR28r8Ttqt3lArARKq3-UwK6E0dJ8MGEEenS3hz_Dbh2UAJJCgqPhb80vsiPzEJIQ4jBhMF8pMKECpK45lpReqcT1x9f7PysECezsTt72K7o9xIHUEFIc_g0FZfOjnw9ZY3Y/s320/moroheiya.JPG" width="320" /></a></div>
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To make the soup pull off the leaves and rinse in water. In a pot over the stove cook the leaves in a chicken stock for about two minutes or until tender. Then mix in a blender and serve immediately.</div>
<br />Yukari Sakamotohttp://www.blogger.com/profile/18058613759997906208noreply@blogger.com0tag:blogger.com,1999:blog-5911867468906557090.post-17758943870132983392013-09-04T15:52:00.001+09:002013-09-04T15:52:34.882+09:00September Seasonal Japanese Seafood<br />
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<em>Kamasu</em> barracuda</div>
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<em>Kamasu</em> and <em>sanma </em>are two fish in season now that we love to simply season with salt and grill.</div>
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<a data-mce-href="http://foodsaketokyo.files.wordpress.com/2013/09/katsuo-sashimi.jpg" href="http://foodsaketokyo.files.wordpress.com/2013/09/katsuo-sashimi.jpg" style="color: #3c2bb6;"><img alt="katsuo sashimi" class="aligncenter size-large wp-image-4590" data-mce-src="http://foodsaketokyo.files.wordpress.com/2013/09/katsuo-sashimi.jpg?w=604" height="451" src="http://foodsaketokyo.files.wordpress.com/2013/09/katsuo-sashimi.jpg?w=604" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" width="604" /></a></div>
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<em></em><em>Katsuo</em> sashimi</div>
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<em>Katsuo</em> we love as sashimi, or if we find it in the market seared on the outside (<em>tataki</em>) we'll cut it into thick slices and garnish with garlic and ginger and serve with the sweet <em>kanrō </em>soy sauce from Kyushu.</div>
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Following are other seafood in season in September in Japan.</div>
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<a data-mce-href="http://www.zukan-bouz.com/suzuki/amadai/amadai.html" href="http://www.zukan-bouz.com/suzuki/amadai/amadai.html" style="color: #3c2bb6;"><i>Amadai</i></a> 赤甘鯛 tilefish (<i>Branchiostegus japonicas</i>)</div>
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<i>Ayu</i> 鮎 sweet fish (<i>Plecoglossus altivelis)</i></div>
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<i>Bora</i> 鰡<i> </i>flathead mullet or Gray mullet<i> (Mugil cephalus</i><i>)</i><i> </i><i></i></div>
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<a data-mce-href="http://www.zukan-bouz.com/suzuki2/taika/tidai.html" href="http://www.zukan-bouz.com/suzuki2/taika/tidai.html" style="color: #3c2bb6;"><i>Chidai</i></a> 血鯛 crimson sea bream (<i>Evynnis japonica</i>)</div>
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<i>Hon kamasu</i> 本カマス barracuda (<i>Sphyraena pinguis</i>)</div>
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<i>Ibodai</i>疣鯛 Japanese butterfish (<i>Psenopsis anomala</i>)</div>
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<i>Isaki </i>伊佐木threeline grunt (<i>Parapristipoma trilineatum</i>)</div>
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<i>Itoyori</i> イトヨリ<a data-mce-href="http://en.wikipedia.org/wiki/Golden_threadfin_bream" href="http://en.wikipedia.org/wiki/Golden_threadfin_bream" style="color: #3c2bb6;" title="w:Golden threadfin bream">Golden threadfin bream</a> (<i>Nemipterus</i> <i>virgatus</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/saba/saba/katuo.html" href="http://www.zukan-bouz.com/saba/saba/katuo.html" style="color: #3c2bb6;"><i>Katsuo</i></a> 鰹 skipjack tuna or oceanic bonito (<i>Katsuwonus</i> <i>pelamis</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/nisin/konosiro.html" href="http://www.zukan-bouz.com/nisin/konosiro.html" style="color: #3c2bb6;"><i>Kohada</i></a> 小鰭 gizzard shad (<i>Konosirus</i> <i>pumctatus</i>)</div>
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<i>Kurumaebi</i> 車海老 Japanese tiger prawn (<i>Marsupenaeus</i> <i>japonicas</i>)</div>
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<i>Maaji</i> 真鯵 horse mackerel (<i>Trachurus japonicas)</i><i> </i><i></i></div>
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<i>Masaba</i>真鯖 pacific mackerel (<i>Scomber</i> <i>japonicus</i>)</div>
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<i>Sanma</i> 秋刀魚<i> </i>Pacific saury<i> (</i><i>Cololabis</i> <i>saira</i>)</div>
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<i>Shirosake</i> 白鮭 chum salmon (<i>Oncorhynchus keta)</i></div>
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<i>Sujiko</i>筋子<i> </i>salmon roe still in the sac <i></i></div>
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<i>Surume ika</i> スルメイカJapanese flying squid (<i>Todarodes</i> <i>pacificus</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/suzuki3/sonota/takabe.html" href="http://www.zukan-bouz.com/suzuki3/sonota/takabe.html" style="color: #3c2bb6;"><i>Takabe</i></a> タカベ yellow-striped butterfish (<i>Labracoglossa</i> <i>argentiventris</i>)</div>
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<i>Warasa</i>ワラサ<i> </i>yellowtail <i> (</i><i>Seriola</i> <i>quinqueradiata</i>) <i></i></div>
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<i>Watarigani </i>渡蟹 swimming crab<i> (</i><i>Portunus</i> <i>trituberculatus</i>)</div>
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Other fish you may see in the market</div>
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<i>Ainame</i> 鮎魚女fat greenling <i>(Hexagrammos otakii</i><i>) </i></div>
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<a data-mce-href="http://www.zukan-bouz.com/nimaigai/pteriomorphia/funegai/akagai.html" href="http://www.zukan-bouz.com/nimaigai/pteriomorphia/funegai/akagai.html" style="color: #3c2bb6;"><i>Akagai</i></a> 赤貝 ark shell (<i>Scapharca</i> <i>broughtonii</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/nimaigai/heterodonta/marusudaregai/asari.html" href="http://www.zukan-bouz.com/nimaigai/heterodonta/marusudaregai/asari.html" style="color: #3c2bb6;"><i>Asari</i></a> 浅利 Japanese littleneck clams (<i>Ruditapes</i> <i>philippinarum</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/nimaigai/pteriomorphia/itaya/hotate.html" href="http://www.zukan-bouz.com/nimaigai/pteriomorphia/itaya/hotate.html" style="color: #3c2bb6;"><i>Hotate</i></a> 帆立貝 scallops (<i>Patinopecten</i> <i>yessoensis</i>)</div>
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<i>Hoya</i> ホヤ sea squirt (<i>Halocynthia roretzi</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/kasago/kitiji/kitiji.html" href="http://www.zukan-bouz.com/kasago/kitiji/kitiji.html" style="color: #3c2bb6;"><i>Kinki</i></a> 黄血魚 thornyhead (<i>Sebastolobus</i> <i>macrochir</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/kinmedai/kinmedai/kinme.html" href="http://www.zukan-bouz.com/kinmedai/kinmedai/kinme.html" style="color: #3c2bb6;"><i>Kinmedai</i></a> or <i>kinme</i> 金目鯛 splendid alfonsino (<i>Beryx</i> <i>splendens</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/saba/maguro/kihadamaguro.html" href="http://www.zukan-bouz.com/saba/maguro/kihadamaguro.html" style="color: #3c2bb6;"><i>Kihada maguro</i></a> 黄肌鮪 yellowfin tuna (<i>Thunnus</i> <i>albacares</i>)</div>
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<i>Makarei</i> 真鰈 Japanese common flounder (<i>Pleuronectes</i> <i>yokohamae</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/suzuki2/taika/tai.html" href="http://www.zukan-bouz.com/suzuki2/taika/tai.html" style="color: #3c2bb6;"><i>Madai</i></a> 真鯛 seabream (<i>Pagurus major</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/nimaigai/heterodonta/bakagai/mirukui.html" href="http://www.zukan-bouz.com/nimaigai/heterodonta/bakagai/mirukui.html" style="color: #3c2bb6;"><i>Mirugai</i></a> 海松食 geoduck (<i>Tresus keenae</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/kasago/mebaru02/mebaruaka.html" href="http://www.zukan-bouz.com/kasago/mebaru02/mebaruaka.html" style="color: #3c2bb6;"><i>Mebaru</i></a> 目張 rockfish (<i>Sebastes inermis</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/saba/sawara/sawara.html" href="http://www.zukan-bouz.com/saba/sawara/sawara.html" style="color: #3c2bb6;"><i>Sawara</i></a> 鰆 Japanese Spanish mackerel (<i>Scomberomorus niphonius</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/makigai/kofukusoku/sazae/sazae.html" href="http://www.zukan-bouz.com/makigai/kofukusoku/sazae/sazae.html" style="color: #3c2bb6;"><i>Sazae</i></a> 栄螺 turban shell (<i>Turbo cornutus</i>)</div>
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<i>Tairagai</i> 平貝 penshell (<i>Atrina (Servatrina) pectinata</i>)</div>
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<i>Tachiuo</i> 太刀魚 belt fish or largehead hairtail (<i>Trichiurus lepturus</i>)</div>
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<i>Tsubugai</i> 螺貝 whelk (<i>Buccinum undatum</i>)</div>
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<i>Tobiuo</i> 飛魚 flying fish (<i>Cypselurus agoo agoo</i>)</div>
Yukari Sakamotohttp://www.blogger.com/profile/18058613759997906208noreply@blogger.com2tag:blogger.com,1999:blog-5911867468906557090.post-69731732095536051972013-08-21T15:13:00.000+09:002013-08-21T15:13:01.250+09:00Tuna Corn Rice<div class="separator" style="clear: both; text-align: center;">
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At Tokyo Station recently we grabbed some <i>inarizushi</i> from the basement GranSta food floor area. <i>Inarizushi</i> are deep-fried tofu packets that are simmered in a sweet soy broth and then stuffed with rice. Sometimes the rice is plain, white rice. But often it is seasoned with sesame seeds, minced pickled ginger, or, on this occasion, corn, tuna, and mayonnaise.</div>
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We loved this so much we've started making it at home, without the sweet tofu packets. What's not to love, especially now that corn is in season. In a bowl combine cooked rice, cooked corn, canned tuna, and mayonnaise and combine. It also goes well with <i>nori</i>, so feel free to wrap these up into mini hand rolls.</div>
<br />Yukari Sakamotohttp://www.blogger.com/profile/18058613759997906208noreply@blogger.com3tag:blogger.com,1999:blog-5911867468906557090.post-9704479092592517242013-08-19T07:49:00.001+09:002013-08-19T07:50:24.663+09:00Umeboshi and Chicken Summer Soba<div class="separator" style="clear: both; text-align: center;">
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In the heat of the summer we find ourselves craving tart and sour foods as they are refreshing. Cold noodles are also a staple this time of year. Soba and somen noodles are often served with a soy sauce dipping sauce called <i>tsuyu</i>. This recipe was on NHK recently and it looked so good we made it the next day.</div>
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This chilled soba recipe is a one dish meal. Ground chicken is sautéed and set aside to cool. Cucumbers are sliced thin, sprinkled with salt and after resting for a few minutes squeezes of its excess water. Aromatic <i>myōga</i> are sliced thin. Combine the cooked chicken, cucumbers, and <i>myōga</i> in a bowl and season with some <i>neriumé </i>(<i>uméboshi</i> paste). Top the mixture over cold soba noodles and add a small amount of <i>tsuyu</i>.</div>
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It's a nice change-up to the simple version of soba. The meaty and crunchy vegetables are a nice contrast and it's all brought together with puckering tart <i>uméboshi.</i>Yukari Sakamotohttp://www.blogger.com/profile/18058613759997906208noreply@blogger.com0tag:blogger.com,1999:blog-5911867468906557090.post-28257224997055996772013-08-14T22:11:00.001+09:002013-08-14T22:32:24.200+09:00Onion Salad with Katsuobushi<div class="separator" style="clear: both; text-align: center;">
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Tonight we made some salads to go with a yakiniku menu. Here is a salad of thinly sliced onions with sesame oil, soy sauce, and katsuobushi. It was a big hit in our home. But, there is a special tip in prepping the onions...</div>
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This sliced cabbage is dressed with a carrot-ginger vinaigrette. If you've eaten at any teppanyaki restaurants in America you've probably had a salad dressing like this. Everyone loves it but no one can figure out how to make it at home. Which is why you need to get this book. And, to also figure out how to soften the flavor of the onions for the salad.</div>
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The Japanese Grill is a great book by chef Tadashi Ono and Harris Salat. As it is summer time and barbecues are out and in heavy use, it's a good time to pull this book off the shelf or pick up a copy for yourself. I first reviewed it for <a href="http://metropolis.co.jp/dining/local-flavors/the-japanese-grill/">Metropolis magazine</a>. The review also includes a recipe for Whole Grilled Japanese Eggplant with Lemon and Soy Sauce. It's a great book that you'll use for years. Filled with beautiful photos and mouth-watering recipes.</div>
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Here is the review:</div>
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Japanese cuisine is rich with foods cooked over fire: yakitori, robatayaki, kushiyaki, and other things that end with “yaki.” Now, this <a href="http://www.amazon.co.jp/gp/product/158008737X/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=metropolismag-22&linkCode=as2&camp=247&creative=1211&creativeASIN=158008737X" style="border: 0px; color: #299ed9; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">new offering from Chef Tadashi Ono and co-author Harris Salat</a> is promising to be somewhat of a handbook for those keen on grilling at home.</div>
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The book opens with basic Japanese ingredients and grilling essentials. Mastering the heat can make the difference between bland and brilliant food, and the principles are spelled out with photos. There are also helpful tips on skewering, which is much harder than you might imagine.</div>
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What makes this book is the simplicity of the recipes. There is a handful of master recipes for marinades, dipping sauces, and dressings that can be kept in the fridge for a long time. The yuzu kosho marinade is a unique one that we love both for saba (mackerel) and hotate (scallops). The wafu salad dressing and citrusy ponzu are now staples in our fridge.</div>
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Classic recipes will have you curing seafood in miso, salt, or sakekasu (sake lees, or sediment). The himono “half-dry” fish technique is surprisingly easy to master. Grilling himono at home, paired with sake, is so good that your neighborhood izakaya’s business will start to suffer.</div>
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Some of our favorite recipes so far are the squid with ginger-soy sauce, crispy chicken wings with seven-spice powder, sansho-rubbed butterflied chicken legs, and asparagus with miso-mayonnaise dipping sauce. Japanese burgers with wasabi-ketchup are a nice change-up on the typical burger, made softer with breadcrumbs and milk.</div>
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The chapter “Perfect Side Dishes” includes several vegetable dishes so appealing that we have been cooking them repeatedly. In particular, we like the lip-smacking green cabbage salad with carrot-ginger vinaigrette and the crunchy arugula-jako salad with soy-sauce vinaigrette. Cooking vegetables in foil is a great technique and made better when a ponzu butter is added.</div>
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We tested many of the recipes at home on our indoor fish grill without a hitch. Some dishes are also made in a sauté pan or in the oven, so it can be a year-round cookbook.</div>
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Ono and Salat had great success with their first book, <em style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="http://www.amazon.co.jp/gp/product/158008981X/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=metropolismag-22&linkCode=as2&camp=247&creative=1211&creativeASIN=158008981X" style="border: 0px; color: #299ed9; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Japanese Hot Pots: Comforting One-Pot Meals</a></em>. Their next book,<em style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Japan Soul</em>, is “a cookbook and travelogue that will introduce authentic Japanese comfort food and the dining culture of the old-school ‘downtown’ neighborhoods of Tokyo, Osaka, Fukuoka, and other cities” says Salat.</div>
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<strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><em style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables</em> (Ten Speed Press, 2011, pp.184), ¥2,108 from major bookstores and <a href="http://www.amazon.co.jp/gp/product/158008737X/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=metropolismag-22&linkCode=as2&camp=247&creative=1211&creativeASIN=158008737X" style="border: 0px; color: #299ed9; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" target="_blank">Amazon.jp</a>.</strong></div>
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<br />Yukari Sakamotohttp://www.blogger.com/profile/18058613759997906208noreply@blogger.com0tag:blogger.com,1999:blog-5911867468906557090.post-78989179948403335902013-08-13T22:15:00.001+09:002013-08-13T22:15:32.394+09:00Mentaiko Toast<div class="separator" style="clear: both; text-align: center;">
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Mentaiko, spicy roe of cod or pollack, is rich in umami. Whenever I visit a bakery the first type of bread that I look for is any bread with mentaiko. Usually it is a petit baguette that is sliced in half and schmeared with a mixture of mentaiko, butter, and garlic that is simply toasted lightly.</div>
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Recreating it at home is a breeze. In a bowl combine some mentaiko removed from its sac, butter, and minced garlic. Spread on thick slices of bread and toast. This is nice with some saké or with some sweet potato shochu.</div>
<br />Yukari Sakamotohttp://www.blogger.com/profile/18058613759997906208noreply@blogger.com0tag:blogger.com,1999:blog-5911867468906557090.post-24300501834517980342013-08-07T21:49:00.004+09:002013-08-07T21:49:50.083+09:00Mentaiko Pasta<div class="separator" style="clear: both; text-align: center;">
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One of my guilty pleasures? <i>Mentaiko</i>. Roe from cod or pollack salted and marinated in a chili spice. Simply as it is or grilled and served with rice. It's nice spread on garlic toast, or one of our favorites, <i>mentaiko</i> pasta.<br />
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I love angel hair pasta for this dish. While the water is coming to a boil scrape the <i>mentaiko</i> out of its sac. Cook the angel hair pasta until <i>al dente.</i><br />
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Put the pasta in a bowl, add the <i>mentaiko</i> and some mayonnaise and butter. Stir until combined and serve immediately.<br />
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If you are looking for a healthful version, use extra virgin olive oil instead of the mayonnaise and butter.<br />
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<br />Yukari Sakamotohttp://www.blogger.com/profile/18058613759997906208noreply@blogger.com0tag:blogger.com,1999:blog-5911867468906557090.post-19588795671642568802013-08-07T14:38:00.003+09:002013-08-07T14:40:23.429+09:00August Seasonal Japanese Seafood 8月旬の魚<br />
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Katsuo tataki</div>
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Katsuo sashimi topped with myoga, shiso, and garlic</div>
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Katsuo as done by chef <a data-mce-href="http://foodsaketokyo.wordpress.com/2013/07/13/the-artistry-of-den-傳-2/" href="http://foodsaketokyo.wordpress.com/2013/07/13/the-artistry-of-den-%E5%82%B3-2/" style="color: #3c2bb6;">Zaiyu Hasegawa at Den</a></div>
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Look for seafood from this list when eating out in Japan or in the supermarkets or at your fishmonger. Most of the seafood listed here you can enjoy as sushi or sashimi. At home we like to have <i>tachiuo</i> as sashimi with a bit of sesame oil and sea salt. <i>Ayu</i> is best salted and grilled. And while we don't cook <i>hamo</i> at home we look forward to having it out at restaurants, especially with a <i>bainiku</i> (<i>umeboshi</i>) dressing. At home we often have <i>katsuo</i> topped with lots of <i>yakumi</i> like <i>shiso, myōga, </i>and garlic then dress it with a soy sauce and sesame oil dressing. Katsuo can be bought raw or seared on the outside as <i>tataki</i>).</div>
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<i>Ayu </i>鮎 sweetfish (<i>Plecoglossus altivelis altivelis</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/koimoku/dojou/dojou.html" href="http://www.zukan-bouz.com/koimoku/dojou/dojou.html" style="color: #3c2bb6;">Dojou</a> 泥鰌 loach (<i>Misgurnus Anguillicaudatus</i>)</div>
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<i>Hamo</i> <i> </i>鱧<i> </i>pike eel or pike conger (<i>Muraenesox cinereus)</i></div>
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<a data-mce-href="http://www.zukan-bouz.com/aji/buri/hiramasa.html" href="http://www.zukan-bouz.com/aji/buri/hiramasa.html" style="color: #3c2bb6;"><i>Hiramasa</i></a> 平政 yellowtail amberjack (<i>Seriola lalandi</i>)</div>
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<i>Hoya</i> ほや sea squirt(<i>Halocynthia roretzi</i>)</div>
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<i>Inada</i> 鰍 young amberjack (or yellowtail) (<i>Seriola quinqueradiata</i>)</div>
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Stages of <i>buri: wakashi, inada, warasa, buri</i></div>
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<i>Indo maguro Southern Bluefin tuna</i><i> </i></div>
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<i>Isaki </i>伊佐幾 chicken grunt (<i>Parapristipoma trilineatum</i>)</div>
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<i>Kanpachi</i> 間八 amberjack or yellowtail (<i>Seriola dumerili</i>)</div>
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<i>Katsuo </i>鰹 skipjack tuna (or bonito) (<i>Katsuwonus pelamis</i>)</div>
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<i>Kensaki ika</i> <b>剣先烏賊</b> swordtip squid (<i>Loligo edulis</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/saba/maguro/kihadamaguro.html" href="http://www.zukan-bouz.com/saba/maguro/kihadamaguro.html" style="color: #3c2bb6;"><i>Kihada</i> <i>maguro</i></a> 黄肌鮪 yellowfin tuna (<i>Thunnus albacares</i>)<i></i></div>
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<a data-mce-href="http://www.zukan-bouz.com/suzuki2/kisu/sirogisu.html" href="http://www.zukan-bouz.com/suzuki2/kisu/sirogisu.html" style="color: #3c2bb6;"><i>Kisu</i></a> 鱚 Japanese whiting (<i>Sillago japonica</i>)*or shirogisu</div>
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<a data-mce-href="http://www.zukan-bouz.com/kasago/koti/koti.html" href="http://www.zukan-bouz.com/kasago/koti/koti.html" style="color: #3c2bb6;"><i>Kochi</i></a> 鯒 bartail flathead (<i>Platycephalus</i>)</div>
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<i>Koyari ika</i> 小<b>槍烏賊</b> baby spear squid (<i>Loligo bleekeri</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/ebi/kurumaebi/kurumaebi.html" href="http://www.zukan-bouz.com/ebi/kurumaebi/kurumaebi.html" style="color: #3c2bb6;"><i>Kuruma-ebi</i></a> 車海老 Japanese tiger prawn (<i>Penaeus (Melicertus) japonicus</i>)<i></i></div>
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<a data-mce-href="http://www.zukan-bouz.com/aji/aji/maaji.html" href="http://www.zukan-bouz.com/aji/aji/maaji.html" style="color: #3c2bb6;"><i>Ma-aji</i></a> 真鯵 Japanese jack mackerel (<i>Trachurus japonicus</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/unagi/anago/anago.html" href="http://www.zukan-bouz.com/unagi/anago/anago.html" style="color: #3c2bb6;"><i>Ma-anago</i></a> 真穴子 whitespotted conger (saltwater eel) (<i>Conger myriaster</i>)</div>
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<i>Ma-iwashi</i> 真鰯 Japanese sardine (<i>Sardinops melanostictus</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/suzuki/ibodai/managatuo.html" href="http://www.zukan-bouz.com/suzuki/ibodai/managatuo.html" style="color: #3c2bb6;"><i>Managatsuo</i></a> 真名鰹 silver pomfret (<i>Pampus punctatissimus</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/nanntai/tako/madako.html" href="http://www.zukan-bouz.com/nanntai/tako/madako.html" style="color: #3c2bb6;"><i>Ma-tako</i></a> 真蛸 common octopus (<i>Octopus vulgaris</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/sake/nijimasu/nijimasu.html" href="http://www.zukan-bouz.com/sake/nijimasu/nijimasu.html" style="color: #3c2bb6;"><i>Nijimasu</i></a> 虹鱒 rainbow trout (<i>Oncorhynchus mykiss</i>)</div>
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<i>Shiira</i> しいら 鱪 dorado or mahi-mahi (<i>Coryphaena hippurus</i>)</div>
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<i>Shima aji</i> 島鯵 striped jack or white trevally (<i>Pseudocaranx dentex</i>)</div>
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<i>Shinko (Konoshiro)</i> 鰶 dotted gizzard shad (<i>Konosirus punctatus</i>)</div>
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<i>Surumei ika </i>するめいか Japanese common squid (<i>Todarodes pacificus</i>)</div>
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<i>Suzuki </i>すずき 鱸 Japanese sea bass (<i>Lateolabrax japonicus</i>)</div>
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<i>Tachiuo</i> 太刀魚 cutlassfish (<i>Trichiurus lepturus</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/suzuki3/sonota/takabe.html" href="http://www.zukan-bouz.com/suzuki3/sonota/takabe.html" style="color: #3c2bb6;"><i>Takabe</i></a> たかべ yellow-striped butterfish (<i>Labracoglossa argentiventris</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/unagi/unagi/unagi.html" href="http://www.zukan-bouz.com/unagi/unagi/unagi.html" style="color: #3c2bb6;"><i>Unagi</i></a> 鰻 Japanese freshwater eel (<i>Anguilla japonica</i>)</div>
Yukari Sakamotohttp://www.blogger.com/profile/18058613759997906208noreply@blogger.com1tag:blogger.com,1999:blog-5911867468906557090.post-67494482141515165922013-07-21T16:19:00.001+09:002013-07-21T16:19:36.366+09:00Tomato Somen<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm6GBRZ4-fiqC8bqnEYvbb_fZc4skbRessEeds9Auj4jrdEX1-4uN4m4-5Gj_U_70Qzd3I_7XvczsF1IaFUmWEwMETHgX3sAuIZgiOs3_v1uoNsF1xI6vQBGHIPsLfLkcvLvqn8NLnmrA/s1600/Tomato+Somen+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm6GBRZ4-fiqC8bqnEYvbb_fZc4skbRessEeds9Auj4jrdEX1-4uN4m4-5Gj_U_70Qzd3I_7XvczsF1IaFUmWEwMETHgX3sAuIZgiOs3_v1uoNsF1xI6vQBGHIPsLfLkcvLvqn8NLnmrA/s320/Tomato+Somen+1.JPG" width="320" /></a></div>
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To beat the summer heat we often have cold noodles. Often soba or sōmen noodles with some iced <i>tsuyu</i> sauce. <i>Tsuyu</i> is made from soy sauce, mirin, and saké cooked with <i>katsuobushi</i>. It's a sweet and smokey soy sauce. It's a great dipping sauce for the noodles, but we are always looking for some variety and lately have made a cold tomato sauce for sōmen.</div>
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This first one above Shinji made by sautéing in a pan onions, red and yellow bell peppers, and eggplant in some olive oil and then adding tomatoes to the mixture. Then cooling the chunky tomato sauce in the fridge before serving. It's put over cold sōmen noodles and then topped with a bit of extra virgin olive oil. Very Italian in flavor and I'm sure this would also go well with cold angel hair pasta.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNjMNDHf7KEspDezOOxvEh-hGrm-ziHiyoh4KhP74vOP0zvby-QU7FNlA3VeuGVbiq0dy3_80PCc2huGcn5NoGx1TChj5t4L1pdYvSHe0vu-2ARx5bDdrf_1QF1PUw__Mjoa2IhL3oI0/s1600/Tomato+Somen+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNjMNDHf7KEspDezOOxvEh-hGrm-ziHiyoh4KhP74vOP0zvby-QU7FNlA3VeuGVbiq0dy3_80PCc2huGcn5NoGx1TChj5t4L1pdYvSHe0vu-2ARx5bDdrf_1QF1PUw__Mjoa2IhL3oI0/s320/Tomato+Somen+2.JPG" width="320" /></a></div>
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This second tomato sōmen dish is more Japanese. We saw it on NHK one night. Simply add tomatoes to <i>tsuyu</i> with some finely chopped shiso and ground, toasted sesame seeds. Very refreshing with the shiso and we loved the addition of the nutty sesame seeds. I think next time I'll add some chopped <i>myōga</i>.</div>
<br />Yukari Sakamotohttp://www.blogger.com/profile/18058613759997906208noreply@blogger.com0tag:blogger.com,1999:blog-5911867468906557090.post-64275895373221011492013-07-19T15:40:00.000+09:002013-07-19T15:40:14.526+09:00Corn Rice <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgidKsBBkaMwwpkzBcQsFU8v3PBhM0hCFvxtvu7YV9Vu4-sumPmSG692xT9dhh_xdWTDnSnkoD9UXmp3iapCrsJXofMRgYUfe0HqQUxXi_qRzuQ9BVoVCLgVIcnGb4WDcmdIlvoiEakTZU/s1600/corn.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgidKsBBkaMwwpkzBcQsFU8v3PBhM0hCFvxtvu7YV9Vu4-sumPmSG692xT9dhh_xdWTDnSnkoD9UXmp3iapCrsJXofMRgYUfe0HqQUxXi_qRzuQ9BVoVCLgVIcnGb4WDcmdIlvoiEakTZU/s320/corn.JPG" width="320" /></a></div>
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Growing up in Minnesota my summers were filled with corn. One summer I even had a part-time job detasseling corn. Most of the times we bought our corn directly from the farmers. Big paper bags of corn picked just hours before for only a few bucks. In Tokyo I am paying anywhere from one to two dollars for one ear of corn. It kills me and I don't have the luxury of eating ear after ear after ear of hot, buttered corn. </div>
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Recently, at <a href="http://foodsaketokyo.wordpress.com/2013/07/13/the-artistry-of-den-%E5%82%B3-2/">Den in Jimbocho</a>, chef Zaiyu Hasegawa served corn and scallops cooked with rice. It was so delicious I knew I had to try and recreate it at home. I didn't have scallops at home so tried making it just with corn and loved it.</div>
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<a data-mce-href="http://foodsaketokyo.files.wordpress.com/2013/07/den32.jpg" href="http://foodsaketokyo.files.wordpress.com/2013/07/den32.jpg" style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px; text-align: -webkit-auto;"><img alt="Den32" class="aligncenter size-large wp-image-4438" data-mce-src="http://foodsaketokyo.files.wordpress.com/2013/07/den32.jpg?w=604" height="451" src="http://foodsaketokyo.files.wordpress.com/2013/07/den32.jpg?w=604" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" width="604" /></a></div>
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Simply slice the corn off the cob. Prepare the rice as you normally would at home. Then put into the rice cooker and add the corn. I also like to add a little bit of salt. And cook as usual. No need to add any extra water because of the corn. The corn cooks as the rice is steamed. After the rice and corn is cooked, stir it up with a rice paddle to incorporate the corn into the rice.</div>
<br />Yukari Sakamotohttp://www.blogger.com/profile/18058613759997906208noreply@blogger.com2tag:blogger.com,1999:blog-5911867468906557090.post-28441363839505526052013-07-14T22:43:00.003+09:002013-07-14T23:03:07.934+09:00Hiyashi-jiru Chilled Miso Soup <div class="separator" style="clear: both; text-align: center;">
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Summer has officially arrived in Tokyo and it's been unbearably hot. While we like to start our mornings with miso soup, a hot bowl of soup just is not appetizing in this weather.</div>
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<i>Hiyashi-jiru</i> is a cold miso soup. I first had it when visiting Miyazaki prefecture. It's a regional dish that is popular in Miyazaki. Miyazaki is on the southern island of Kyushu. When I first heard about the dish, before my trip to Miyazaki, I couldn't imagine that it would be delicious, but it was surprisingly refreshing. It was a hit this morning, and I have a feeling we'll be eating a lot of it before autumn comes.</div>
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The miso soup starts with <i>dashi. </i>Before adding the miso to the <i>dashi</i>, it is cooked in a non-stick pan to bring out some roasty notes. Once the miso is incorporated into the <i>dashi</i> put it in a metal bowl and put the bowl into a larger bowl that had ice water in it to cool down the miso soup. Then add a thinly sliced cucumber, <i>myōga</i>, and a can of tuna.</div>
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Toast some sesame seeds in a pan and then grind the toasted sesame seeds.</div>
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Check the temperature to see if it is chilled. If not, feel free to add a few small ice cubes to the soup.</div>
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Pour the miso soup over rice and garnish with the ground, toasted sesame seeds.</div>
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Variations: add shredded shiso, okra, or cooked chicken.</div>
<br />Yukari Sakamotohttp://www.blogger.com/profile/18058613759997906208noreply@blogger.com0tag:blogger.com,1999:blog-5911867468906557090.post-66416438530557444872013-07-04T15:23:00.000+09:002013-07-04T15:23:07.971+09:00Myoga, Okra, and Cucumber Miso Soup<div class="separator" style="clear: both; text-align: center;">
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The markets are overflowing with crunchy vegetables like crisp cucumbers, <i>myōga</i>, and okra. The combination in miso soup is a nice break from our routine of <i>wakamé</i> and tōfu. The <i>myōga</i>, like a gentle ginger, is aromatic and is crispy. A great contrast to the okra that becomes a bit slippery when warmed up. Thin sliced cucumber added at the last minute adds a unique flavor to miso soup.<br />
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<br />Yukari Sakamotohttp://www.blogger.com/profile/18058613759997906208noreply@blogger.com0tag:blogger.com,1999:blog-5911867468906557090.post-57263495036314469912013-07-03T13:26:00.001+09:002013-07-03T13:26:29.654+09:00Tarako Potato Salad<div class="separator" style="clear: both; text-align: center;">
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I love Japanese potato salad. The potatoes are boiled (or steamed) and then mashed. The <a href="http://tokyostation-yukari.blogspot.jp/2011/07/japanese-potato-salad.html">classic Japanese potato salad</a> includes cooked carrots, cucumbers, and ham. That recipe takes a bit more time so I was thrilled when this version was on NHK the other night.</div>
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This version reminds me of being in Greece and having the meze taramasolata. This is also made with fish eggs, tarako. Quick and easy to put together. Great on its own, or good with some crostini.</div>
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mashed potatoes</div>
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tarako (or mentaiko)</div>
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mayonnaise</div>
<br />Yukari Sakamotohttp://www.blogger.com/profile/18058613759997906208noreply@blogger.com1tag:blogger.com,1999:blog-5911867468906557090.post-28881347331107364832013-07-02T14:44:00.000+09:002013-07-02T14:44:05.748+09:00July Seasonal Japanese Seafood 7月旬の魚<br />
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Simmered ma-anago</div>
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Seared katsuo</div>
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Some of our personal favorites include ayu (salted and grilled), <i>shitabirame</i> (meuniere), <i>shijimi</i> (miso soup), <i>benisake</i> (salted and grilled), and for sashimi – <i>surumeika</i>, <i>kinmedai</i>, <i>takabe</i>, and <i>isaki</i>.</div>
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<a data-mce-href="http://www.zukan-bouz.com/kasago/ainame/ainame.html" href="http://www.zukan-bouz.com/kasago/ainame/ainame.html">Ainame</a> <b>鮎並</b> fat greenling<i> (Hexagrammos otakii)</i><i></i></div>
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<a data-mce-href="http://www.zukan-bouz.com/karei/usinosita/akasitabirame.html" href="http://www.zukan-bouz.com/karei/usinosita/akasitabirame.html">Akashita birame</a> 赤舌鮃 red-tongued sole (<i>Cynoglossus joyneri</i>)</div>
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<a data-mce-href="http://ja.wikipedia.org/wiki/%E3%82%A2%E3%83%AF%E3%83%93" href="http://ja.wikipedia.org/wiki/%E3%82%A2%E3%83%AF%E3%83%93"><i>Awabi</i></a> 鮑<b> </b>abalone (<i>Haliotis sorenseni</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/kyuriuo/ayu.html" href="http://www.zukan-bouz.com/kyuriuo/ayu.html">Ayu</a> 鮎 sweetfish (<i>Plecoglossus altivelis altivelis</i>)</div>
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Benisake べにさけ 紅鮭 sockeye salmon (<i>Oncorhynchus nerka</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/koimoku/dojou/dojou.html" href="http://www.zukan-bouz.com/koimoku/dojou/dojou.html">Dojou</a> 泥鰌 loach (<i>Misgurnus Anguillicaudatus</i>)</div>
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Hamo <i> </i>鱧<i> </i>pike eel or pike conger (<i>Muraenesox cinereus</i><i>)</i></div>
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<a data-mce-href="http://www.zukan-bouz.com/aji/buri/buri.html" href="http://www.zukan-bouz.com/aji/buri/buri.html">Inada</a> イナダ young Japanese amberjack (<i>Seriola quinqueradiata</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/suzuki/isaki/isaki.html" href="http://www.zukan-bouz.com/suzuki/isaki/isaki.html">Isaki</a> 伊佐幾 chicken grunt (<i>Parapristipoma trilineatum</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/suzuki/isidai/isidai.html" href="http://www.zukan-bouz.com/suzuki/isidai/isidai.html">Ishidai</a> 石鯛 barred knifejaw (<i>Oplegnathus fasciatus</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/suzuki2/nibe/nibe.html" href="http://www.zukan-bouz.com/suzuki2/nibe/nibe.html">Ishimochi</a> イシモチ nibe croaker (<i>Nibea mitsukurii</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/sake/amemasu/iwana.html" href="http://www.zukan-bouz.com/sake/amemasu/iwana.html">Iwana</a> 日光岩魚 whitespotted char (<i>Salvelinus leucomaenis pluvius</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/suzuki/kamasu/yamatokamasu.html" href="http://www.zukan-bouz.com/suzuki/kamasu/yamatokamasu.html">Kamasu</a> 大和叺 barracuda (<i>Sphyraena japonica</i>)</div>
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Kanpachi 間八 amberjack or yellowtail (<i>Seriola dumerili</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/saba/saba/katuo.html" href="http://www.zukan-bouz.com/saba/saba/katuo.html">Katsuo</a> 鰹 skipjack tuna or oceanic bonito (<i>Katsuwonus pelamis</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/fygu/kawahagi/kawahagi.html" href="http://www.zukan-bouz.com/fygu/kawahagi/kawahagi.html">Kawahagi</a> 皮剥 thread-sail filefish (<i>Stephanolepis cirrhifer</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/saba/maguro/kihadamaguro.html" href="http://www.zukan-bouz.com/saba/maguro/kihadamaguro.html">Kihada maguro</a> 黄肌鮪 yellowfin tuna (<i>Thunnus albacares</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/kinmedai/kinmedai/kinme.html" href="http://www.zukan-bouz.com/kinmedai/kinmedai/kinme.html">Kinmedai</a> 金目鯛 splendid alfonsino (<i>Beryx splendens</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/suzuki2/kisu/sirogisu.html" href="http://www.zukan-bouz.com/suzuki2/kisu/sirogisu.html">Kisu</a> 鱚 Japanese whiting (<i>Sillago japonica</i>)*or shirogisu</div>
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<a data-mce-href="http://www.zukan-bouz.com/kasago/koti/koti.html" href="http://www.zukan-bouz.com/kasago/koti/koti.html">Kochi</a> 鯒 bartail flathead (<i>Platycephalus</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/saba/maguro/maguro.html" href="http://www.zukan-bouz.com/saba/maguro/maguro.html">Kuro maguro</a> 黒鮪 bluefin tuna (<i>Thunus thynnus</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/aji/aji/maaji.html" href="http://www.zukan-bouz.com/aji/aji/maaji.html">Maaji</a> 真鯵 Japanese jack mackerel (<i>Trachurus japonicus</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/unagi/anago/anago.html" href="http://www.zukan-bouz.com/unagi/anago/anago.html">Maanago</a> 真穴子 whitespotted conger (<i>Conger myriaster</i>)</div>
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Maiwashi 真鰯 Japanese sardine (<i>Sardinops melanostictus</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/karei/karei/makogarei.html" href="http://www.zukan-bouz.com/karei/karei/makogarei.html">Makogarei</a> 真子鰈 marbled sole (<i>Pleuronectes yokohamae</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/saba/saba/masaba.html" href="http://www.zukan-bouz.com/saba/saba/masaba.html">Masaba</a> 真鯖 Pacific mackerel (<i>Scomber japonicus</i>)</div>
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Mejimaguro めじまぐろ young tuna (<i><span data-mce-style="text-decoration: underline;" style="text-decoration: underline;">genus </span></i><i>Thunnus</i>) if it is a young bluefin tuna it will be called <i>honmeji</i>, if it is a young yellowfin tuna it will be called <i>kinmeji</i>.</div>
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<a data-mce-href="http://www.zukan-bouz.com/sake/nijimasu/nijimasu.html" href="http://www.zukan-bouz.com/sake/nijimasu/nijimasu.html">Niji masu</a> 虹鱒 rainbow trout (<i>Oncorhynchus mykiss</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/kasago/oniokoze/oniokoze.html" href="http://www.zukan-bouz.com/kasago/oniokoze/oniokoze.html">Oni okoze</a> 鬼虎魚 spiny devilfish (<i>I</i><i>nimicus japonicus</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/nimaigai/heterodonta/sijimi/sijimi.html" href="http://www.zukan-bouz.com/nimaigai/heterodonta/sijimi/sijimi.html">Shijimi</a> – 大和蜆 corbicula clams or water clams (<i>Corbicula japonica</i>)</div>
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Shima aji 島鯵 striped jack or white trevally (<i>Pseudocaranx dentex</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/nanntai/yariika/kensakiika.html" href="http://www.zukan-bouz.com/nanntai/yariika/kensakiika.html">Shiro ika</a> 白いか swordtip squid (<i>Loligo (Photololigo) edulis</i>)* or kensaki ika</div>
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<a data-mce-href="http://www.zukan-bouz.com/karei/usinosita/oositabirame.html" href="http://www.zukan-bouz.com/karei/usinosita/oositabirame.html">Shitabirame</a> 舌平目 (or <i>ushinoshita</i>) four line tongue sole(Arelia bilineat)</div>
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<a data-mce-href="http://www.zukan-bouz.com/nanntai/tutuika/surumeika.html" href="http://www.zukan-bouz.com/nanntai/tutuika/surumeika.html">Surumeika</a> 鯣烏賊 Japanese common or flying squid (<i>Todarodes pacificus</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/suzuki2/suzukika/suzuki.html" href="http://www.zukan-bouz.com/suzuki2/suzukika/suzuki.html">Suzuki</a> 鱸 Japanese sea perch (<i>Lateolabrax japonicus</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/saba/tatiuo/tatiuo.html" href="http://www.zukan-bouz.com/saba/tatiuo/tatiuo.html">Tachiuo</a> 太刀魚 cutlassfish (<i>Trichiurus lepturus</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/suzuki3/sonota/takabe.html" href="http://www.zukan-bouz.com/suzuki3/sonota/takabe.html">Takabe</a> たかべ yellow-striped butterfish (<i>Labracoglossa argentiventris</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/fish/tobiuo/tobiuo.html" href="http://www.zukan-bouz.com/fish/tobiuo/tobiuo.html">Tobiuo</a> 飛魚 Japanese flying fish (<i>Cypselurus agoo agoo</i>)</div>
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<a data-mce-href="http://www.zukan-bouz.com/unagi/unagi/unagi.html" href="http://www.zukan-bouz.com/unagi/unagi/unagi.html">Unagi</a> 鰻 Japanese eel (<i>Anguilla japonica</i>)</div>
Yukari Sakamotohttp://www.blogger.com/profile/18058613759997906208noreply@blogger.com0tag:blogger.com,1999:blog-5911867468906557090.post-21065373879171679482013-07-02T13:38:00.001+09:002013-07-02T13:44:16.715+09:00Summer Tomato Somen<div class="separator" style="clear: both; text-align: center;">
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Tokyo is finally heating up and it's that time of year for cold<i> sōmen </i>noodles. With a bottle of <i>tsuyu</i>, the seasoned broth for noodles, in the pantry, this dish is on the table in less than 10 minutes. The only thing that really takes time here is boiling the water.</div>
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While the water is coming to a boil, chop up a ripe tomato, julienne some green leeks, and grind some toasted sesame seeds. Add <i>tsuyu</i> to taste.</div>
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Boil the <i>sōmen</i>, usually only about one or two minutes. Rinse thoroughly in cold water.</div>
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The dish can also be made with cold <i>udon </i>noodles.</div>
<br />Yukari Sakamotohttp://www.blogger.com/profile/18058613759997906208noreply@blogger.com0tag:blogger.com,1999:blog-5911867468906557090.post-29870562864821035602013-06-04T10:10:00.000+09:002013-06-04T10:10:05.729+09:00June Seasonal Japanese Seafood 6月旬の魚<br />
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The waters are warming up around Japan and many of the fish coming to market now are lean like <em>katsuo</em>. Here is a sashimi platter at our home, Izakaya Sakamoto. The big fish in the back is Tokyo Bay <em>aji</em>, <em>iwashi</em>, lean <em>katsuo</em>, <em>kisu</em>, and <em>shiriyake-ika</em>.</div>
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<a data-mce-href="http://foodsaketokyo.files.wordpress.com/2013/05/dscn61801.jpg" href="http://foodsaketokyo.files.wordpress.com/2013/05/dscn61801.jpg"><img alt="DSCN6180" class="aligncenter size-medium wp-image-4163" data-mce-src="http://foodsaketokyo.files.wordpress.com/2013/05/dscn61801.jpg?w=300" height="225" src="http://foodsaketokyo.files.wordpress.com/2013/05/dscn61801.jpg?w=300" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" width="300" /></a></div>
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This <em>tsubugai</em> sashimi was served at a izakaya specializing in <em>shōchū</em>, <a data-mce-href="http://foodsaketokyo.wordpress.com/2013/05/29/bettako-shochu-izakaya-in-ikebukuro/" href="http://foodsaketokyo.wordpress.com/2013/05/29/bettako-shochu-izakaya-in-ikebukuro/">Bettako</a>.<em> </em>One of the joys of eating sashimi in Japan is the wide variety of shellfish. <em>Tsubugai</em> has a rich texture. Here it is served with some grated daikon, julienned <em>myōga</em>, and green onions.</div>
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<a data-mce-href="http://foodsaketokyo.files.wordpress.com/2013/05/taste-of-tohoku.jpg" href="http://foodsaketokyo.files.wordpress.com/2013/05/taste-of-tohoku.jpg"><img alt="Taste of Tohoku" class="aligncenter size-medium wp-image-4164" data-mce-src="http://foodsaketokyo.files.wordpress.com/2013/05/taste-of-tohoku.jpg?w=300" height="224" src="http://foodsaketokyo.files.wordpress.com/2013/05/taste-of-tohoku.jpg?w=300" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" width="300" /></a>At a <a data-mce-href="http://foodsaketokyo.wordpress.com/2013/05/30/taste-of-tohoku-at-a-taste-of-culture/" href="http://foodsaketokyo.wordpress.com/2013/05/30/taste-of-tohoku-at-a-taste-of-culture/">recent class</a> at Elizabeth Andoh's <a data-mce-href="http://www.tasteofculture.com" href="http://www.tasteofculture.com/">A Taste of Culture,</a> we made a full meal from her latest collection of recipes, <a data-mce-href="http://www.kibocooking.com" href="http://www.kibocooking.com/">Kibō</a> Recipes and Stories from Japan's Tohoku. The rice dish is made with <em>tokijake</em> (chum salmon) and <em>ikura.</em></div>
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<a data-mce-href="http://foodsaketokyo.files.wordpress.com/2013/06/ika.jpg" href="http://foodsaketokyo.files.wordpress.com/2013/06/ika.jpg"><img alt="ika" class="aligncenter size-medium wp-image-4171" data-mce-src="http://foodsaketokyo.files.wordpress.com/2013/06/ika.jpg?w=224" height="300" src="http://foodsaketokyo.files.wordpress.com/2013/06/ika.jpg?w=224" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" width="224" /></a></div>
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Young <em>surumeika</em> are just now coming into the market. They are very soft and tender. You can eat it as sashimi without peeling the skin. Here we had it barbecued. It is stuffed with its innards and legs and simply grilled.</div>
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<a data-mce-href="http://foodsaketokyo.files.wordpress.com/2013/06/dscn6298.jpg" href="http://foodsaketokyo.files.wordpress.com/2013/06/dscn6298.jpg"><img alt="DSCN6298" class="aligncenter size-medium wp-image-4173" data-mce-src="http://foodsaketokyo.files.wordpress.com/2013/06/dscn6298.jpg?w=300" height="225" src="http://foodsaketokyo.files.wordpress.com/2013/06/dscn6298.jpg?w=300" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" width="300" /></a></div>
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This is a sashimi platter we made on June 1st. Shinji's father went fishing that morning in Tokyo Bay and all of the seafood, except for the Hokkaido scallops in the middle, were caught in the waters near Tokyo. This sashimi is even fresher than what customers are eating at Tsukiji Market sushi shops. Here we have <em>aji, kochi, madako, </em>and <i>kisu.</i><a data-mce-href="http://foodsaketokyo.files.wordpress.com/2013/06/dscn6299.jpg" href="http://foodsaketokyo.files.wordpress.com/2013/06/dscn6299.jpg"><img alt="DSCN6299" class="aligncenter size-medium wp-image-4174" data-mce-src="http://foodsaketokyo.files.wordpress.com/2013/06/dscn6299.jpg?w=300" height="225" src="http://foodsaketokyo.files.wordpress.com/2013/06/dscn6299.jpg?w=300" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" width="300" /></a></div>
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Also, from Tokyo Bay, is this beautiful <em>saba</em>. Pacific mackerel is often cured in vinegar and served as <em>shime-saba</em>. It's not often seen like this, but was amazing. Not as fishy as we associate with mackerel. We served it with julienned pickled ginger, <em>myōga,</em> and <em>shiso </em>and dressed it with a citrusy <em>ponzu</em>.</div>
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Another fish in season right now is <em>anago. </em>There is a restaurant in Nihonbashi that specializes in <em>anago</em>. A visit to <a data-mce-href="http://tokyostation-yukari.blogspot.jp/2009/06/tamai-anago-in-nihonbashi.html" href="http://tokyostation-yukari.blogspot.jp/2009/06/tamai-anago-in-nihonbashi.html">Tamai</a>, which is just behind Nihonbashi Takashimaya, is a treat, especially this time of year.</div>
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<i></i><i>Ainame </i><i>鮎魚女</i><i> </i><i> </i>Fat greenling <i>(</i><i>Hexagrammos otakii</i><i>)</i><i></i></div>
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<i></i><a data-mce-href="http://www.zukan-bouz.com/nimaigai/pteriomorphia/funegai/akagai.html" href="http://www.zukan-bouz.com/nimaigai/pteriomorphia/funegai/akagai.html"><i>Akagai</i></a><i> </i><i>赤貝</i><i> </i><i> </i>Ark shell<i> (</i><i>Scapharca broughtonii</i><i>)</i></div>
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<i>Amaebi </i><i>甘海老 </i>Pink shrimp<i> (</i><i>Pandalus eous</i><i>)</i><i></i></div>
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<i></i><a data-mce-href="http://www.zukan-bouz.com/nimaigai/heterodonta/bakagai/bakagai.html" href="http://www.zukan-bouz.com/nimaigai/heterodonta/bakagai/bakagai.html"><i>Aoyagi</i></a><i> </i><i>青柳</i><i> </i>Surf clam<i> (</i><i>Mactra chinensis</i><i>)</i><i> </i></div>
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<i></i><a data-mce-href="http://www.zukan-bouz.com/nimaigai/heterodonta/marusudaregai/asari.html" href="http://www.zukan-bouz.com/nimaigai/heterodonta/marusudaregai/asari.html"><i>Asari</i></a><i> </i><i>浅利</i><i> </i>Japanese littleneck clam<i> (Ruditapes philippinarum)</i></div>
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<i></i><i>Ayu </i><i>鮎</i><i> </i> Ayu or sweet fish<i> (</i><i>Plecoglossus altivelis</i><i>)</i><i></i></div>
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<i></i><a data-mce-href="http://www.zukan-bouz.com/suzuki2/taika/tidai.html" href="http://www.zukan-bouz.com/suzuki2/taika/tidai.html"><i>Chidai</i></a><i> </i><i>血鯛</i><i> </i>Crimson sea bream<i> (</i><i>Evynnis japonica</i><i>)</i></div>
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<i>Ginzake </i><i>銀鮭</i><i> </i><i> </i>Silver (Coho) salmon<i> (</i><i>Oncorhynchus kisuts</i><i>)</i></div>
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<i></i><i>Hamo</i><i> 鱧 </i>Pike conger <i> (</i><i>Muraenesox cinereus</i><i>)</i></div>
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<i></i><i>Hiramasa</i><i> </i><i>平政</i><i> </i>Giant amberjack<i> (Seriola lalandi) </i><i></i></div>
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<i>Hoya </i><i>ホヤ </i> Sea squirt<i> (Ascidiacea)</i><i> </i></div>
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<i></i><i>Isaki</i><i> 伊佐木 </i>Threeline grunt<i> (Parapristipoma trilineatum)</i></div>
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<i></i><i>Ishigarei </i><i>石鰈 </i>Stone flounder<i> (</i><i>Kareius bicoloratus)</i></div>
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<i></i><a data-mce-href="http://www.zukan-bouz.com/saba/saba/katuo.html" href="http://www.zukan-bouz.com/saba/saba/katuo.html"><i>Katsuo</i></a><i> </i><i>鰹</i><i> </i>Skipjack tuna or oceanic bonito<i> (Katsuwonus pelamis)</i><i> </i></div>
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<i>Karauni </i><i>殻雲丹</i><i> </i>Sea urchin<i> (</i><i>Anthocidaris crassispina)</i></div>
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<i></i><a data-mce-href="http://www.zukan-bouz.com/kasago/kitiji/kitiji.html" href="http://www.zukan-bouz.com/kasago/kitiji/kitiji.html"><i>Kinki</i></a><i> </i><i>黄血魚</i><i> </i>Thornyhead<i> (Sebastolobus macrochir)</i></div>
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<i></i><a data-mce-href="http://www.zukan-bouz.com/kinmedai/kinmedai/kinme.html" href="http://www.zukan-bouz.com/kinmedai/kinmedai/kinme.html"><i>Kinmedai</i></a><i> </i><i>金目鯛</i><i> </i>Splendid alfonsino<i> (Beryx splendens)</i></div>
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<i></i><i>Kisu</i><i> </i><i>キス </i>Sillago<i> (Sillago japonica)</i></div>
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<i></i><i>Kochi </i><i>鯒 </i>Flathead<i> (</i><i>Platycephalus</i><i> indicus</i><i>) </i></div>
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<i></i><i>Ma-aji </i><i>真鯵</i><i> </i>Horse mackerel<i> (</i><i>Trachurus japonicas)</i><i></i><i></i></div>
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<i></i><i>Ma-anago</i><i> 真穴子 </i>Conger eel<i> (</i><i>Conger myriaster</i><i>) is a salt-water eel</i></div>
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<i></i><i>Madako</i><i>真蛸</i><i> </i>Octopus<i> (Octopus vulgaris)</i><i></i></div>
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<i>Maiwashi </i><i>真鰯 </i>Sardine<i> (</i><i>Sardinops melanostictus</i><i>)</i></div>
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<i>Makokarei </i><i>真子鰈</i><i> </i>Marbled flounder<i> (</i><i>Pleuronectes yokohamae</i><i>)</i></div>
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<i></i><a data-mce-href="http://www.zukan-bouz.com/saba/maguro/kihadamaguro.html" href="http://www.zukan-bouz.com/saba/maguro/kihadamaguro.html"><i>Mebachi maguro</i></a><i> </i><i>目鉢</i><i>鮪</i><i> </i>Bigeye tuna<i> (Thunnus obesus)</i></div>
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<a data-mce-href="http://www.zukan-bouz.com/kasago/mebaru02/mebaruaka.html" href="http://www.zukan-bouz.com/kasago/mebaru02/mebaruaka.html"><i>Mebaru</i></a><i> </i><i>目張</i><i> </i>rockfish<i> (</i><i>Sebastes inermis</i><i>)</i></div>
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<i>Minami maguro </i><i>南鮪 </i>Southern bluefin tuna<i> (</i><i>Thunnus maccoyii</i><i>)</i></div>
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<i></i><a data-mce-href="http://www.zukan-bouz.com/nimaigai/heterodonta/bakagai/mirukui.html" href="http://www.zukan-bouz.com/nimaigai/heterodonta/bakagai/mirukui.html"><i>Mirugai</i></a><i> </i><i>海松食</i><i> </i>geoduck<i> (Tresus keenae)</i><i> </i></div>
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<i>Mongouika</i><i>紋甲</i><i>烏賊 </i> Kisslip cuttlefish<i> (</i><i>Sepia lycidas</i><i>)</i></div>
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<i></i><i>Okoze </i><i>虎魚</i><i> </i>Scorpion fish<i> (</i><i>Inimicus japonicus)</i></div>
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<i></i><i>Saruebi</i><i> 猿海老 </i><i> </i>Southern rough shrimp<i> (</i><i>Trachysalambria curvirostris</i><i>)</i><i></i></div>
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<i></i><a data-mce-href="http://www.zukan-bouz.com/makigai/kofukusoku/sazae/sazae.html" href="http://www.zukan-bouz.com/makigai/kofukusoku/sazae/sazae.html"><i>Sazae</i></a><i> </i><i>栄螺</i><i> </i>Turban shell<i> (</i><i>Turbo cornutus</i><i>)</i></div>
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<i>Shako </i><i>蝦蛄</i><i> </i>Mantis shrimp<i> (</i><i>Oratosquilla oratoria</i><i>)</i><i></i></div>
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<i></i><i>Shiira</i><i>シイラ </i>Mahi-mahi<i> (</i><i>Coryphaena hippurus</i><i>)</i></div>
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<i></i><i>Shiroika </i><i>白烏賊 </i>Swordtip squid<i> (</i><i>Photololigo edulis</i><i>)</i><i></i></div>
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<i>Shitabirame</i><i>舌平目</i><i> Red tongue sole (</i><i>Cynoglossus joyneri)</i><i></i></div>
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<i>Surume ika</i><i>スルメイカ </i><i> Japanese flying squid (</i><i>Todarodes pacificus</i><i>)</i></div>
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<i></i><i>Suzuki </i><i>鱸 </i><i>Japanese seabass (</i><a data-mce-href="http://en.wikipedia.org/wiki/Lateolabrax_japonicus" href="http://en.wikipedia.org/wiki/Lateolabrax_japonicus" title="w:Lateolabrax japonicus"><i>Lateolabrax japonicus)</i></a><i></i></div>
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<i>Tachiuo </i><i>太刀魚</i><i> </i><i> Belt fish or Largehead hairtail (</i><i>Trichiurus lepturus)</i><i></i></div>
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<i></i><i>Tokisake </i><i>時鮭</i><i> Young chum salmon (</i><i>Oncorhynchus keta</i><i>)</i><i></i></div>
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<i>Torigai </i><i>鳥貝</i><i> Cockle (</i><i>Fulvia mutica)</i><i></i></div>
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<i></i><i>Tsubugai </i><i>螺貝</i><i> </i><i>W</i><i>helk (Buccinum undatum)</i><i></i></div>
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Yukari Sakamotohttp://www.blogger.com/profile/18058613759997906208noreply@blogger.com0tag:blogger.com,1999:blog-5911867468906557090.post-87780089376980504672013-05-03T07:20:00.002+09:002013-05-03T07:21:47.052+09:00Nama Shirasu Donburi 生白す丼<div class="separator" style="clear: both; text-align: center;">
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<i>Shirasu</i> are baby sardines that most often come to market after being blanched in salt water. This time of year we sometimes find it raw, as <i>nama shirasu. </i>These are a bit intense in flavor and have a somewhat slippery texture. It comes with a small packet of ground ginger that we garnish it with. The ginger helps to balance the rich flavor. Just drizzle with soy sauce and it becomes the main dish for lunch when served with some miso soup and some side dishes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlpym5SsBMFBvqrIvjGMd9c4ye6C0lOcXCJ8ZO3tDZDbIsZ0FmlO3dZPvVctlf4BuXY-yssVHTwkMKU9QSftubLWe1rMT-688DQZQx2d7cy-HnOJutTI2ej4vgXqz-g_OBsvIzDRvdnns/s1600/DSCN5494.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlpym5SsBMFBvqrIvjGMd9c4ye6C0lOcXCJ8ZO3tDZDbIsZ0FmlO3dZPvVctlf4BuXY-yssVHTwkMKU9QSftubLWe1rMT-688DQZQx2d7cy-HnOJutTI2ej4vgXqz-g_OBsvIzDRvdnns/s320/DSCN5494.JPG" width="320" /></a></div>
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Here is what it looks like at the market. It says on the label <i>sashimiyō</i> so we know that it can be eaten raw. The pack is 380 JPY and serves two.</div>
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Enoshima, a popular beach resort area south of Tokyo, is famous for its <i>nama shirasu.</i> <a href="http://tokyostation-yukari.blogspot.jp/2009/07/shirasu-in-enoshima.html">Here are photos</a> from a meal we had in Enoshima that featured <i>shirasu tempura</i> and <i>nama shirasu donburi</i>.</div>
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<i>sashimiyō </i>刺身用<i> </i>can be eaten raw</div>
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<i>shirasu </i>白す<i> </i>baby sardines</div>
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<i>nama </i>生<i> </i>raw or uncooked</div>
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Yukari Sakamotohttp://www.blogger.com/profile/18058613759997906208noreply@blogger.com0tag:blogger.com,1999:blog-5911867468906557090.post-77157810775781394082013-05-02T16:20:00.000+09:002013-08-31T21:32:10.248+09:00Kinoko Mushroom Soba きのこそば<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoiAbCbb8Uba9kbtT8zUzAqePSvUtexp2G7tKVFmaVLdOdw78jx53IFlGS416DhL8uK79XpF_brwoeBHP_nnPAc76FpFiGX4Ee8NRA4LwnrZQbkHOTj8zwSrPB89mrxwfhzFRtuUIaQJ4/s1600/DSCN5446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoiAbCbb8Uba9kbtT8zUzAqePSvUtexp2G7tKVFmaVLdOdw78jx53IFlGS416DhL8uK79XpF_brwoeBHP_nnPAc76FpFiGX4Ee8NRA4LwnrZQbkHOTj8zwSrPB89mrxwfhzFRtuUIaQJ4/s320/DSCN5446.JPG" width="320" /></a></div>
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The earthy buckwheat soba noodles are our favorite. It often becomes a last minute lunch meal as there is always dried soba noodles in the pantry as well as a bottle of <i>men tsuyu</i> concentrate. In this simple recipe mushrooms are simply cut into bite-size pieces and blanched in hot water and then put onto the soba. The earthy mushrooms are a perfect partner for the noodles.<br />
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<b>Kinoko (Mushroom) Soba<o:p></o:p></b></div>
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Serves 4<o:p></o:p></div>
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½ cup <i>shiméji</i>
mushrooms<o:p></o:p></div>
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½ cup <i>shiitaké</i>
mushrooms<o:p></o:p></div>
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½ cup <i>maitaké</i>
mushrooms<o:p></o:p></div>
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½ cup <i>naméko</i>
mushrooms<o:p></o:p></div>
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<br /></div>
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4 bunches of dried soba <o:p></o:p></div>
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bottled <i>men tsuyu </i><span lang="JA" style="font-family: "MS 明朝"; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: JA; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">麺つゆ</span> or<span lang="JA" style="font-family: "MS 明朝"; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: JA; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">めんつゆ</span><o:p></o:p></div>
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shichimi (seven spice), optional<o:p></o:p></div>
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Heat up a very large pot of water for boiling the soba. Heat
up a second large pot of water to cook the mushrooms. <o:p></o:p></div>
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Place the <i>naméko</i>
mushrooms in a bowl. Cut off the stems of the <i>shiitaké</i> mushrooms and cut the cap into thin slices. Cut the base
of the <i>shiméji</i> mushrooms and break
into individual pieces. Cut the base of the <i>maitaké</i>
mushrooms and break into smaller pieces. Put all of the mushrooms in a bowl.<o:p></o:p></div>
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Quickly blanch the mushrooms in hot water and set aside.<o:p></o:p></div>
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In a pot prepare the soba broth according to the directions
on the <i>tsuyu</i> bottle.<o:p></o:p></div>
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In the very large pot of boiling water cook the soba
according to the packet, usually about 4 minutes. Be careful not to let the pot
boil over. Add cold water if needed to prevent them from boiling over. After it
is cooked strain. Put the noodles in a soba
bowl, top with the hot soba broth and the cooked mushrooms. Garnish with <i>shichimi</i> (seven spice).<o:p></o:p></div>
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<!--EndFragment-->Yukari Sakamotohttp://www.blogger.com/profile/18058613759997906208noreply@blogger.com0tag:blogger.com,1999:blog-5911867468906557090.post-33758333080490108032013-05-01T20:22:00.000+09:002013-05-01T20:22:13.780+09:00May Seasonal Japanese Seafood<br />
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<a data-mce-href="http://foodsaketokyo.files.wordpress.com/2013/05/katsuo-tataki.jpg" href="http://foodsaketokyo.files.wordpress.com/2013/05/katsuo-tataki.jpg"><img alt="katsuo tataki" class="aligncenter size-medium wp-image-4016" data-mce-src="http://foodsaketokyo.files.wordpress.com/2013/05/katsuo-tataki.jpg?w=300" height="199" src="http://foodsaketokyo.files.wordpress.com/2013/05/katsuo-tataki.jpg?w=300" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" width="300" /></a></div>
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The cold waters still bring fish rich with fat that shines in sashimi or is nice for grilling. Asari clams are great for making into a quick <a data-mce-href="http://tokyostation-yukari.blogspot.com/2011/07/asari-pasta.html" href="http://tokyostation-yukari.blogspot.com/2011/07/asari-pasta.html">vongole style pasta</a>. And perhaps my favorite this time of year is katsuo simply seared on the edges, sliced thickly, and served with some soy sauce and garlic. This time of year, the katsuo is referred to as "hatsu-gatsuo". Katsuo actually is in season two times a year. This is the first time we see it, hence the name "first katsuo" in Japanese. The meat in the spring is very rich and intense in flavor and is lean without any fat which makes it refreshing. <a data-mce-href="http://tokyostation-yukari.blogspot.com/2009/11/recipe-katsuo-tataki.html" href="http://tokyostation-yukari.blogspot.com/2009/11/recipe-katsuo-tataki.html">Katsuo tataki</a> is particularly nice if you can garnish it with fresh myoga and dress it with a citrusy ponzu sauce.</div>
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Hotate we like as sashimi or cooked meuniere style. <a data-mce-href="http://tokyostation-yukari.blogspot.com/2010/06/hotate-gohan-scallops-and-rice.html" href="http://tokyostation-yukari.blogspot.com/2010/06/hotate-gohan-scallops-and-rice.html">Takikomigohan of scallops</a> is also a nice change-up. Mebaru is a light, white fish that is nice as <a data-mce-href="http://tokyostation-yukari.blogspot.com/2009/04/mebaru-rockfish.html" href="http://tokyostation-yukari.blogspot.com/2009/04/mebaru-rockfish.html">himono</a>. Don’t throw away the head of <a data-mce-href="http://tokyostation-yukari.blogspot.com/2012/01/kabutoyaki-grilled-fish-heads.html" href="http://tokyostation-yukari.blogspot.com/2012/01/kabutoyaki-grilled-fish-heads.html">tai</a> as it is lovely when salted and grilled. Shinji also likes to keep the bones of tai after he has filleted the fish to make a broth. Simply make some kombu dashi, add the bones and simmer for about ten minutes. A delicate broth, but rich with the umami from the fish bones and kombu.</div>
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Iwashi (sardines) and isaki (threeline grunt) are just starting to become rich with fat as we approach the rainy season.</div>
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<i></i><i>Ainame </i><i>鮎魚女</i><i> F</i><i>at greenling</i><i> (</i><i>Hexagrammos otakii</i><i>)</i><i></i></div>
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<i></i><a data-mce-href="http://www.zukan-bouz.com/nimaigai/pteriomorphia/funegai/akagai.html" href="http://www.zukan-bouz.com/nimaigai/pteriomorphia/funegai/akagai.html"><i>Akagai</i></a><i> </i><i>赤貝</i><i> </i><i> Ark shell (</i><i>Scapharca broughtonii</i><i>)</i><i> </i></div>
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<i></i><a data-mce-href="http://www.zukan-bouz.com/nimaigai/heterodonta/bakagai/bakagai.html" href="http://www.zukan-bouz.com/nimaigai/heterodonta/bakagai/bakagai.html"><i>Aoyagi</i></a><i> </i><i>青柳</i><i> Surf clam (</i><i>Mactra chinensis</i><i>)</i><i> </i></div>
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<i></i><a data-mce-href="http://www.zukan-bouz.com/nimaigai/heterodonta/marusudaregai/asari.html" href="http://www.zukan-bouz.com/nimaigai/heterodonta/marusudaregai/asari.html"><i>Asari</i></a><i> </i><i>浅利</i><i> Japanese littleneck clam (Ruditapes philippinarum)</i></div>
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<i></i><i>Ayu </i><i>鮎</i><i> Ayu or sweet fish ( </i><i>Plecoglossus altivelis</i><i>)</i><i></i></div>
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<i></i><a data-mce-href="http://www.zukan-bouz.com/suzuki2/taika/tidai.html" href="http://www.zukan-bouz.com/suzuki2/taika/tidai.html"><i>Chidai</i></a><i> </i><i>血鯛</i><i> Crimson sea bream (</i><i>Evynnis japonica</i><i>)</i></div>
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<i></i><i>Ginzake </i><i>銀鮭</i><i> </i><i> Silver (Coho) salmon (</i><i>Oncorhynchus kisutsh</i><i> )</i><i></i></div>
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<i></i><i>Hiramasa 平政 </i><i>Giant a</i><i>mberjack (Seriola lalandi)</i><i></i></div>
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<i></i><a data-mce-href="http://www.zukan-bouz.com/nimaigai/pteriomorphia/itaya/hotate.html" href="http://www.zukan-bouz.com/nimaigai/pteriomorphia/itaya/hotate.html"><i>Hotate</i></a><i> </i><i>帆立貝</i><i> </i><i> S</i><i>callop</i><i> </i><i> (Patinopecten yessoensis)</i></div>
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<i><a data-mce-href="http://www.zukan-bouz.com/sonota/hoya/maboya.html" href="http://www.zukan-bouz.com/sonota/hoya/maboya.html">Hoya</a> </i><i>ホヤ</i><i> Sea squirt (Ascidiacea)</i><i> </i></div>
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<i>Minami maguro </i><i>南鮪 </i><i>Southern bluefin tuna (</i><i>Thunnus maccoyii</i><i>)</i><i> </i></div>
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<i><a data-mce-href="http://www.zukan-bouz.com/suzuki/isaki/isaki.html" href="http://www.zukan-bouz.com/suzuki/isaki/isaki.html">Isaki</a> 伊佐木 </i><i>Threeline grunt (Parapristipoma trilineatum )</i></div>
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<i></i><i>Ishigarei </i><i>石鰈 </i><i>Stone flounder (</i><i>Kareius bicoloratus</i><i>)</i></div>
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<i></i><a data-mce-href="http://www.zukan-bouz.com/saba/saba/katuo.html" href="http://www.zukan-bouz.com/saba/saba/katuo.html"><i>Katsuo</i></a><i> </i><i> </i><i> </i><i>鰹</i><i> </i><i> S</i><i>kipjack tuna or oceanic bonito (Katsuwonus pelamis)</i><i></i></div>
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<i></i><i>Karauni </i><i>殻雲丹</i><i> Sea urchin (</i><i>Anthocidaris crassispina</i><i>)</i></div>
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<a data-mce-href="http://www.zukan-bouz.com/kasago/kitiji/kitiji.html" href="http://www.zukan-bouz.com/kasago/kitiji/kitiji.html"><i>Kinki</i></a><i> </i><i>黄血魚</i><i> </i><i> </i><i> T</i><i>horn</i><i>y </i><i>head (Sebastolobus macrochir)</i></div>
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<i></i><a data-mce-href="http://www.zukan-bouz.com/kinmedai/kinmedai/kinme.html" href="http://www.zukan-bouz.com/kinmedai/kinmedai/kinme.html"><i>Kinmedai</i></a><i> </i><i>金目鯛</i><i> S</i><i>plendid alfonsino (Beryx splendens)</i><i></i></div>
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<i></i><a data-mce-href="http://www.zukan-bouz.com/saba/maguro/kihadamaguro.html" href="http://www.zukan-bouz.com/saba/maguro/kihadamaguro.html"><i>Kihada maguro</i></a><i> </i><i>黄肌鮪</i><i> </i><i> Yellowfin tuna (</i><i>Thunnus albacares</i><i>)</i><i> </i></div>
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<i><a data-mce-href="http://www.zukan-bouz.com/suzuki2/kisu/sirogisu.html" href="http://www.zukan-bouz.com/suzuki2/kisu/sirogisu.html">Kisu</a> </i><i>キス </i><i>Sillago (Sillago japonica)</i><i></i></div>
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<i>Kurodai </i><i>黒鯛</i><i> </i><i> Japanese black porgy (</i><i>Acanthopagrus schlegelii</i><i>)</i><i></i></div>
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<i></i><i>Okoze </i><i>虎魚</i><i> Scorpion fish (</i><i>Lnimicus japonicus(Cuvier))</i><i></i></div>
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<i></i><i><a data-mce-href="http://www.zukan-bouz.com/aji/aji/maaji.html" href="http://www.zukan-bouz.com/aji/aji/maaji.html">Maaji</a> </i><i> </i><i>真鯵</i><i> Horse mackerel (</i><i>Trachurus japonicas</i><i>)</i><i></i></div>
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<i>Maanago</i><i> 真穴子 </i><i>Conger eel (</i><i>Conger myriaster</i><i> )</i></div>
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<i></i><a data-mce-href="http://www.zukan-bouz.com/suzuki2/taika/tai.html" href="http://www.zukan-bouz.com/suzuki2/taika/tai.html"><i>Madai</i></a><i> </i><i> </i><i>真鯛</i><i> </i><i> </i><i> Red s</i><i>ea</i><i> </i><i>bream (Pagurus major)</i><i></i></div>
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<i>Maiwashi </i><i>真鰯 </i><i>Sardine (</i><i>Sardinops melanostictus</i><i>)</i></div>
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<i></i><a data-mce-href="http://www.zukan-bouz.com/nimaigai/heterodonta/bakagai/mirukui.html" href="http://www.zukan-bouz.com/nimaigai/heterodonta/bakagai/mirukui.html"><i>Mirugai</i></a><i> </i><i> </i><i>海松食</i><i> </i><i> </i><i>geoduck (Tresus keenae)</i></div>
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<i></i><a data-mce-href="http://www.zukan-bouz.com/kasago/mebaru02/mebaruaka.html" href="http://www.zukan-bouz.com/kasago/mebaru02/mebaruaka.html"><i>Mebaru</i></a><i> </i><i>目張</i><i> rockfish (</i><i>Sebastes inermis</i><i>)</i></div>
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<i></i><i><a data-mce-href="http://www.zukan-bouz.com/karei/karei/makogarei.html" href="http://www.zukan-bouz.com/karei/karei/makogarei.html">Makogarei</a> </i><i>真子かれい</i><i> Marbled flounder (</i><i>Pleuronectes yokohamae Gunther</i><i>)</i></div>
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<i>Mongōika </i><i>もんごういか</i><i> </i><i> </i><i>Kisslip cuttlefish (</i><i>Sepia lycidas</i><i>)</i><i> </i></div>
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<i></i><a data-mce-href="http://www.zukan-bouz.com/ebi/konsai/sakuraebi.html" href="http://www.zukan-bouz.com/ebi/konsai/sakuraebi.html"><i>Sakura ebi</i></a><i> </i><i>桜蝦</i><i> Sakura shrimp (</i><i>Sergia lucens</i><i>)</i></div>
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<i></i><a data-mce-href="http://www.zukan-bouz.com/saba/sawara/sawara.html" href="http://www.zukan-bouz.com/saba/sawara/sawara.html"><i>Sawara</i></a><i> </i><i> </i><i>鰆</i><i> </i><i> </i><i>Japanese Spanish mackerel (Scomberomorus niphonius)</i></div>
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<i></i><a data-mce-href="http://www.zukan-bouz.com/makigai/kofukusoku/sazae/sazae.html" href="http://www.zukan-bouz.com/makigai/kofukusoku/sazae/sazae.html"><i>Sazae</i></a><i> </i><i>栄螺</i><i> Turban shell (</i><i>Turbo cornutus</i><i>)</i></div>
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<i></i><a data-mce-href="http://www.zukan-bouz.com/kyuriuo/sirauo.html" href="http://www.zukan-bouz.com/kyuriuo/sirauo.html"><i>Shirauo</i></a><i> </i><i>白魚</i><i> </i><i> W</i><i>hitefish or ice goby (Salangichthys microdon)</i></div>
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<i></i><a data-mce-href="http://www.zukan-bouz.com/ebi/okiebi/siraebi.html" href="http://www.zukan-bouz.com/ebi/okiebi/siraebi.html"><i>Shira</i><i> ebi</i></a><i> </i><i>白海老</i><i> </i><i> G</i><i>lass shrimp (Pasiphaea japonica)</i><i></i></div>
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<i>Sumiika </i><i>墨烏賊</i><i> </i><i> Cuttlefish (</i><i>Sepia (Platysepia esculenta Hoyle)</i><i></i></div>
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<i>Tairagai </i><i>平貝</i><i> P</i><i>en</i><i> </i><i>shell (Atrina (Servatrina) pectinata)</i><i></i></div>
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<i>Tachiuo </i><i>太刀魚</i><i> </i><i> Belt fish or Largehead hairtail (</i><i>Trichiurus lepturus Temminck&Schlegel)</i><i></i></div>
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<i></i><i>Tokisake </i><i>時鮭</i><i> Young chum salmon (</i><i>Oncorhynchus keta</i><i>)</i><i></i></div>
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<i>Tsubugai </i><i>螺貝</i><i> </i><i>W</i><i>helk (Buccinum undatum)</i><i></i></div>
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<i>Shako </i><i>蝦蛄</i><i> Mantis shrimp (</i><i>Oratosquilla oratoria</i><i>)</i><i></i></div>
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<i></i><i><a data-mce-href="http://www.zukan-bouz.com/nanntai/yariika/kensakiika.html" href="http://www.zukan-bouz.com/nanntai/yariika/kensakiika.html">Shiro ika</a> </i><i>白烏賊 </i><i>Swordtip squid (</i><i>Photololigo edulis</i><i>)</i><i></i></div>
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<i></i><i><a data-mce-href="http://www.zukan-bouz.com/nimaigai/heterodonta/zarugai/torigai.html" href="http://www.zukan-bouz.com/nimaigai/heterodonta/zarugai/torigai.html">Torigai</a> </i><i>鳥貝</i><i> Cockle (</i><i>Fulvia mutica)</i><i></i></div>
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Yukari Sakamotohttp://www.blogger.com/profile/18058613759997906208noreply@blogger.com0