Tai no kabuto-ni. A helmet of sea bream.

DSC06594-001DSC06615-001

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 :

kabuto 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.

コラージュ

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.

Recipe :

-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.

DSC06514-001

The veggies are steamed separately. Here 2 colors of carrots. And I had frozen garlic stalks. Let’s get the sides :

DSC06604-001

I had kintoki red beans, and kimchi ready.

DSC06606-001

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.

DSC06607-001

Genmai, brown rice.

DSC06636-001

Ryori, a Japanese classic menu… (compilation by cooking techniques)

Quick list of Japanese “classics” to help you navigate on this site. That’s not complete at all. I tried to make it representative. I often make them with a twist, but I tell you in the post.

Short memo about the Japanese meal

-all dishes are brought at the same time, ideally served in individual dishes, one plate per item.
-there is rice + soup + three items. Or more.

The items, called okazu tend to be side-dish sized. On the menu in restaurants, traditional style was to present the okazu by cooking technique.

ONE :

GOHAN, rice
rice cuisine list ***** sushi list

and ONE :

吸い物,SUIMONO
A soup to drink !

DASHI (basic stock tutorial)
vegan dashi tuto
misoshiru (miso soup, in many posts)
shijimi miso soup
clear soup
O-zoni New Year soup
sake kasu Winter white soup

And THREE, FOUR, FIVE… many :

OKAZU LIST

お造り o-tsukuri
Normally, that’s a term for seafood sashimi, raw seafood. I don’t *cook* it of course.

scallop sashimi
calamari sashimi noodles
hamo no aburi (flamed sashimi)
hiya yakko (chilled tofu cubes)
konnyaku faux-sashimi

和え物,aemono
Cold dish with sauce.

shira-ae veggies
goma-ae kogomi (sesame fiddle heads)
snappy beans and shrimps in kimizu-ae (yolk sauce)

蒸し物, mushimono
Steamed.
egg tofu
dobin mushi (steamed soup)
okowa kabocha (steamed pumpkin with rice)
steamed scallop

御浸し, o-hitashi
Blanched.
mustard green o-hitashi
green leaf maki
reishabu (poached meat)

揚げ物 agemono
Fried dishes.

tempura (tutorial)
kakiage (mixed tempura)
karaage fish
agedofu, fried tofu DIY
kaki-furai (fried oysters)

焼き物, yakimono
Grilled dishes.

shioyaki (salt grilled fish)
kabayaki conger eel
yakiniku, beef BBQ
yakitori (chicken skewers)
teriyaki chicken(the “real” thing, recipe)
teriyaki fish
miso yaki chicken
miso yaki fish
dengaku (skewers)

鉄板焼き,teppanyaki
Grilled on the hot plate.
Beef liver teppanyaki
okonomiyaki (compilation)
ika-yaki (calamari)

煮物, nimono
Simmered.

pumpkin kabocha no nitsuke
kakuni (pork)
beef shigure
buri daikon (fish and radish)

炒め物 itamemono
Stir-fried.

champuru (Okinawan scramble)
kinpira

漬物, tsukemono
pickles
wasabi leaf tsukemono
daikon radish leave tsukemono
dashi’t, Obanazawa pickle
pink lotus root tsukemono

酢の物, sunomono
Quick vinegar pickles. Salads with lots of vinegar.

potato sarada
daikon ume sarada
kabocha sarada

Cinderella gourmande, recipes of golden carriage

Beware little pumpkin, the hunting season is officially opened !
Well, the kabocha (pumpkin) is on the tables year round in Japan.
Read more here.

photo kabocha menu

Most Japanese pumpkin are the sweet non-watery type (potimarron, chestnut-pumpkin). They are delicious just steamed or simply cooked… If you want more ideas for variation, here is a little compilation.

Japanese meal with kabocha skin and kabocha bread toasts

kabocha mousse

kabocha waffles

Velouté of kabocha

kabocha pizza

pumpkin bread

pumpkin samosa and roast kabocha

pumpkin tofu jewel cake

raw pumpkin pie

creamy pumpkin pie

kabocha cardaman buns savory tarte au potiron

Pure potiron

Foamy soupe de potiron
Pan-fried kabocha
Fitness creme de potiron

Japanese kabocha classics

Kabocha no nitsuke
Tempura with kabocha
Okowa (steamed sticky rice) in kabocha

Not on photo :
Summer food rainbow
Shrimp doria with kabocha
Dengaku tofu, kabocha…

World pumpkin

Noodles with kabocha and bamboo shoots
Spring rolls
Ramen soup with kabocha
Pumpkin “risotto”
Pumpkin rosemary spaghetti
Pumpkin couscous

See also :
Appam kabocha lunch
Eight treasures on domburi

Sweet citrouille

Kabocha yokan
Souffle de potimarron
Vegan pumpkin chi’cake
Thai steamed pumpkin custard

See also :
Compote de kabocha (kabocha spread)
Kabocha coco gelato

with soba (poached)
roast (chick sand)

Purée

kabocha salad
millas (cake)
chana dal chilled soup
kabocha yokan (Japanese sweet)

The grated raw flesh

August veg’
color slaw
shred veggies

miso soup
salad with fried tofu
mabo tofu


grilled
opened with the teeth
the green seed, to enjoy with a little salt


Kabocha no nitsuke, and a new Japanese food : wheat natto (via Gourmande in Osaka)

LY

Kabocha no nitsuke, and a new Japanese food : wheat natto Kabocha, the Japanese pumpkin. The Japanese pumpkins In "nitsuke" (flavored simmering, with bonito fish flakes, soy sauce and mirin). This means "wheat natto". As you know -or not- natto is cooked soy beans, that are then fermented with a bacteria called "nattokin". So what ? Natto made of wheat ? They precise 75% soy beans and 25 % wheat. That looks like that : As you see, it's even more natto-chewing-gumish than the standard… With the sauce a … Read More

via Gourmande in Osaka

Kabocha no nitsuke, and a new Japanese food : wheat natto


Kabocha, the Japanese pumpkin.
The Japanese pumpkins

In “nitsuke” (flavored simmering, with bonito fish flakes, soy sauce and mirin).


This means “wheat natto”. As you know -or not- natto is cooked soy beans, that are then fermented with a bacteria called “nattokin”.
So what ? Natto made of wheat ?
They precise 75% soy beans and 25 % wheat. That looks like that :

As you see, it’s even more natto-chewing-gumish than the standard…

With the sauce and mustard, that looks more familiar. Taste… er, honestly, just like traditionnal natto. If I had eaten it the eyes closed, I wouldn’t have known it was different.

About natto :
Classic natto on rice
Natto’s refreshing property
Many meals with natto on this blog

White goya, salted. With a dash of Okinawan sauce (made of awamori sweet sake, infused with mini hot chili peppers).


Pipping hot white rice… Yeah, I reheat it after the photos. I ate the egg raw as usual, no particular problem here.

Natto and rice are both double serving.
Cal715 F14.6g C108.2g P33.0g