Spring is a bit this year. Let’s enjoy baked fish.
Okinawan yellow skin potatoes. New.
A bed of baked potatoes with a fragrance of white wine.
Tarragon brings an interesting flavor.
Cover with the mackerel (maquereau).
With a quick ciabatta.
Seafood pasta. I could eat some everyday. I know there are no pasta on this photo. I have not eaten them before shooting. They are under :
Ballerina pasta alle vongole, bianco e oregano.
That’s the name in my kitchen. Don’t trust my skills at Italian language, but trust me to adapt the recipe to Japanese context.
First, let’s prepare salmon. It’s salmon trout to be exact.
Aburi sushi is midway between raw sashimi and grilled fish, so you get the great texture and the nice taste.
For more details on this technique :
hamaguri is a sort of local clam.
First let them refresh in salty water.
The hamaguri clams are opened in white wine with negi (green parts) and oregano. Then ballerina pasta are added and let 2 minutes with a covered lid, the time they swallow the flavors.
The plate is crowned by bok choi, that was blanched with the pasta. I place the pasta in the middle, the seafood and more oregano on top. Black pepper and a drizzle on olive oil on top.
Today, I’m eating イワシの塩焼き iwashi no shioyaki , salt grilled sardines. It’s a cheap local fish that brings a good amount of healthy fats. And it’s very tasty.
Simple : clean the fish. Sprinkle a little sea salt. Place on a grill and grill.
Rice of course.
Natto, today with mustard and a few flowers.
A stir-fry of bean sprouts and kikuna greens.
Miso soup. On the side, it’s oboro kombu, it’s made of seaweeds.
When you put it in the soup it becomes like that in a few seconds.
It is also used to wrap sushi.
Well that was another tasty Japanese lunch.
A Japanese meal with tai no kabuto ni as a main.
Yes, kabuto means helmet, and the resemblance is clear. Well think about those samurai helmets that everybody wears to ride a bicycle in Japan… er, no, but that’s this type with 2 ear flaps :
source :blog from the place where they make them (click here) . Visit the page for more details. They are display models for Little Boy Festival in May.
That’s an economical dish as they sell fish heads cheaply. And they sell them ready for this dish. I mean the scales are grated (roughly), and it is split in two. Well veggie readers (I doubt you’re still here) sorry for the view. But for us that eat animals, it’s better to avoid wastes. That said I would eat fish heads anyway. Because there is a lot of flesh in it, and it is of finer texture and tastier.
-Rinse the fish. What you can do is put it on a grill and pour boiling water on it, just once. It makes the fish white and the scales very easy to notice, so you can finish the fismonger’s work. For myself I don’t care if I have scales in my plate, anyway, you need to pick the bones and bits.
-Then it’s a classic nitsuke sauce 1:1:1 , sake, mirin, shoyu soy sauce. And a small piece of kombu seaweed. Put these in a pan with a little water, bring slowly to a boil.
Add the fish. Make a foil cover. Pass to moderate heat. Cook about 15 minutes.
The veggies are steamed separately. Here 2 colors of carrots. And I had frozen garlic stalks. Let’s get the sides :
I had kintoki red beans, and kimchi ready.
A grated veggie salad. A soup, a drink-soup. It’s really water, veggies and black pepper. No salt as there is enough for the meal.
Genmai, brown rice.
Here is the meal that completes the black tofu and agedashi taro in the previous post.
Let’s talk a little about 山菜 sansai mean litterally mountain vegetables. That’s a generic name for many plants wild or cultivated in small amounts that are used in Japan, but also in Korea and China. The hermit Buddhist monks were counting on them to diversify their dishes, and they are often used in the shojin ryori (monk fasting meals) and kaiseki ryori (refined meal before tea ceremony). You can go and gather yours if you live in the countryside. I’m not sure that what I’d pick up near Osaka would be edible particularly with the current level of air pollution. So I usually find mines in the store, and they are cultivated.
There is no complete list of the varieties of sansai. It’s whatever you can eat.
I had a mix containing nameko (orange mushrooms), enoki (white long mushrooms), warabi (in green, it’s fern sprouts), zenmai (in brown), small takenoko (bamboo sprouts, slices), kikurage (in dark brown, wood ear mushrooms). And I had renkon (lotus root).
They were boiled. So I rinsed and reheated them with dashi (fish broth), a little mirin and soy sauce.
Grilled komochi shishamo fish, with yuzu-kosho citrus pepper condiment.
Pastel salad : cabbage, kabu turnip and vinegar pickled ginger.
And genmai (brown rice). Well, that makes a nice Japanese meal. That’s not so long to prepare as the tofu was made in advance, the rice is done in the cooker, the veggies were pre-cooked.