Tag Archives: 帆立貝

牡蠣, 美食, 観光, 魚海の幸, 貝類, 農業, Gastronomes, Gastronomy, Hamamatsu City, Japan, Japanese Gastronomy, Oysters, Recipes, Shellfish, Shizuoka, Shizuoka Cuisine, Tourism

Japanese Shellfish Species 3: Oysters-kaki-牡蠣

March 21, 2012 dragonlife 4 Comments

Oysters! One would be hard put to find a produce from the sea more internationally recognized as a gourmet’s choice! Moreover, it is the only shellfish you could survive on if you got marrooned on a desert island! It is a complete food in irself if consumed raw.
For a long time (that is before coming to Japan), I had thought that my country, France, was the place to eat them. Well, I must admit it was a little pretentious from me, especially in the light that more than half of the oysters consumed back at home originated from Japan!

Now the Japanese has come with many ways of appreciating them:

As in the picture above they would eat them as sashimi with a dash of wasabi and soy sauce.

-Or just a little lemon juice as in Euope, Americas or Oceania.

-Or in another Japanese fashion, with ponzu and momijioroshi (succulent!)

-Or, and here Japanese and foreigners are simply crazy about them, as “kakifrai”, deep-fried oysters in batter and breadcrumbs with a nice tartare sauce!

-Or finally, and I would recommend the experience to all foreigners, as “kaki-gohan”, either with oysters steamed together with the rice, or cooked apart in light broth poured over a bowl of freshly steamed rice!

Of course, any good sushi restaurants will serve oysters as nigiri or gunkan!

In Japan, oysters come from various areas, mainly Hiroshima, Iwate and so on.
As for Shizuoka Prefecture, oysters mainly come from Hamanako inland salted lake near Hamamatsu City.

RECOMMENDED RELATED WEBSITES

Masala Herb by Helene Dsouza in Goa, India
Mummy I Can Cook! by Shu Han in London
Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, 観光, 魚海の幸, 貝類, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, sashimi, Scallops, Shellfish, Shizuoka, Shizuoka Cuisine, sushi, Sushi restaurants., Tourism, 帆立貝

Japanese Shellfish Species 2: Scallops-Hotategai-帆立貝

March 20, 2012 dragonlife 2 Comments

Hotategai/帆立貝, or Scallops, is another worldwide favourite and also a source of dispute caused by illegal poaching, international or domestic.
The season is summer and the shellfish is sometimes called Akitagai/秋田貝, as of Akita Prefecture.
They are caught off Hokkaido, Aomori, Iwate and Miyagi Prefectures.
The domestic production/catch is over 300.000 tonnes a year, while 400 tonnes are imported from China as whole Scallops and 700 tonnes as the muscle part only (“kaibashira/貝柱”). Japanese scallops will be significantly larger than the Chinese.

Of course, they are much appreciated as sashimi, but also as sushi:
HOTATENIGIRI

(pic taken at Sushi Ko in Shizuoka City)

They are also much appreciated cooked/grilled in the shell with just a little shoyu and sake:
HOTAGE-GRILLED

Actually, a good-class sushi restaurant will serve the muscle part as sashimi or sushi, and will serve the rest of the shellfish cooked in light broth inside the shell later!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Uncategorized

Japanese Cuisine: Scallops & Grapefruit

March 21, 2010 dragonlife 2 Comments

The Japanese will often combine seafood and fruit in simple and beautiful recipes. Not to mention they are also very healthy!
How about this one:

Scallops and Grapefruit!

INGREDIENTS: For 5 people

-Scallops: 5~10 (depending on size. Use fresh raw ones, please!)
-Grapefruit: 1
-Wakame seaweed: as appropriate
-Trefoil: 1 bsmall bunch (or any suitable green leaf vegetable)
-Lemon juice: 2 tablespoons
-Sugar: a little
-Salt: a pinch
-Light soy sauce: a little
-Olive oil (EV): 4 tablespoons

RECIPE:

-Cut each scallop across the width into 2 or 3 slices. Heat some water to which you have added a little salt and Japanese sake (not included in ingredients). Dip the sliced scallops in it for a short time and drain them.

-Cut the wakame seaweed into 2cm wide strips. Drop them in the hot water used for the scallops. Let them warm up, take them out and drain them.

-Drop the trefoil in above hot water and leave theminside for 30 seconds. Take out. Drain thoroughly and cut into 2~3 cm long pieces.

-Peel the grapefruit and cut wedges into 2 or 3 bits.

-In a bowl, drop the lemon juice, sugar, salt, light soy sauce and mix well. Add olive oil little by little mixing all the time.

-I serving plates, arrange the scallops, wakame, grapefruit, trefoil in that order twice (look at picture above).

-Pour the dressing from the side.

Enjoy this simple appetizer with white wine or Japanese sake!

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Uncategorized

Wine-marinated Scallops and their Red and White Wine Jelly

August 3, 2009 dragonlife 4 Comments

SCALLOPS-WINE_0001

It’s Summer.
That is when French and Japanese cuisines tend to fuse in a new natural dimension with the need for lighter gastronomic ventures.

here is a simple recipe that will impress your friends:
Wine-marinated Scallops and its Red and White Wine Jelly!

INGREDIENTS: For 4 persons

-Scallops: 12 large
-Red wine (Chinon, or a wine both spicy and solid, but not too heavy): 450 ml
-White wine (Loire or Vouvray, or a slightly sweet white wine): 200 ml
-Gelatin: 6 sheets
-Olive oil (EV): 2 large tablespoons
-Green leaves of your choice: ~250 g
-Salt & pepper to taste

RECIPE:

-Marinate the scallops in 250 ml of red wine for 2 hours.

-Drop the gelatin sheets in a bowl filled with cold water.
Separately heat both wines slowly to lukewarm in two pans.
Take gelatin sheets out of cold water bowl, drain them and add 3 of each to each wine pan.
Wait until gelatin has dissolved.
Pour the wine jelly into two deep plates or molds.
Put in refrigerator until jelly has completely solidified.

-ake the scallops out of their marinade.
Cut them into thin slices.
heat and reduce the marinade down to one third. Add olive oil, salt and pepper to marinade.
Let cool completely.

-Clean the vegetable leaves and place at the centre of plates.
Make a rondo/circle of slices callops. Cut the jelly into small cubes and place them over or with the salad.
Pour a spoon of the sauce over the salad.

Enjoy the rest of the wine with it!

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Uncategorized

Shellfish Species 2: Scallops/Hotategai

May 17, 2009 dragonlife 4 Comments

Hotategai, or Scallops, is another worldwide favourite and also a source of dispute caused by illegal poaching, international or domestic.
The season is summer and the shellfish is sometimes called Akitagai, as of Akita Prefecture.
They are caught off Hokkaido, Aomori, Iwate and Miyagi Prefectures.
The domestic production/catch is over 300.000 tonnes a year, while 400 tonnes are imported from China as whole Scallops and 700 tonnes as the muscle part only (“kaibashira”). Japanese scallops will be significantly larger than the Chinese.

Of course, they are much appreciated as sashimi, but also as sushi:
HOTATENIGIRI
(pic taken at Sushi Ko in Shizuoka City)

They are also much appreciated cooked/grilled in the shell with just a little shoyu and sake:
HOTAGE-GRILLED

Actually, a good-class sushi restaurants will serve the muscle part as sashimi or sushi, and will serve the rest of the shellfish cooked in light broth inside the shell later!

————————-
Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Uncategorized

Simple Recipes: Scallops Salad

November 13, 2008 dragonlife 5 Comments

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

My wife, a couple of days ago, was “stuck” with some succulent-looking scallops. The problem was they were too small to make acceptable sashimi. So for once, she forgot she was Japanese and opted for the European thinking.
She had some very fresh cress (cresson) grown in Shizuoka Prefecture as well as a variety of tomatoes called “Aamera”. These tomatoes are the second smallest (there is another variety looking like redcurrants!) grown in our Prefecture only (so far). They are very firm and very sweet. You could serve them together with a plate of red fruit!

So as you can see on the picture, I first made a thin bed of cress topped with avocado slices, made a rondo of scallops in the center with a core of cut aamera tomatoes. It certainly looked more difficult than it reaaly was!
Topped with a dressing of your choice, with the option of some cottage cheese and finely cut Italian parsley or basil, it makes for a beautiful appetizer!