Tag Archives: 秋刀魚

French Gastronomy: Pacific Saury and Potato Terrine with Aioli at Pissenlit

Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable, good value.
Strong points: Interesting wine list. Great use of local products.
no-smoking-logoentirely non-smoking!

Pacific Saury. or sanma/秋刀魚 (Atumn Sword Fish in Japanese) is very much in season right now when it is fat and easily prepared.
The Japanese love it as sashimi or grilled directly over a fire.

Tooru Arima at Pissenlit in Shizuoka City came up with a typically French creation: terrine!

The organic potatoes had been first boiled and seasoned and then sieved before being laid and seasoned again with ground black pepper in a kind of almost solid puree intersped with very thin slices of Pacific saury. Cutting/slicing the fish can be done only with the proper Japanes knife and skills.

The terrine was then gently cooked in bain-marie and cooled down completely before being served at room temperature.

A succulent aioli mayonnaise and organic greens from Mishima City completed this simple dish but so beutiful in balance and taste!

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
Homepage (Japanese)
Credit Cards OK

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Iwate Prefecture Specialties 2: Sanma/Pacific Saury

Sanma O-tsukuri: plate of Pacific Saury sashimi

As previously mentioned, I’ve just spent a nice holiday away from it all in Iwate Prefecture in the North/Tohoku Part of Japan, in Morioka more precisley!

Although Iwate Prefecture does not have as long a seashore as in Shizuoka, it’s nonetheless noted for its fisheries, especially sanma/Pacific saury!

As it comes absolutely fresh in that Prefecture, it is best savored raw in season (right now) when it is “fat”.
We ate the above in a great little izakaya in Morioka City.
The fish was cut in almost paper-thin slices and served with lime, grated ginger, momijioroshi/grated daikon with chili pepper and finely chopped thin leeks to be dipped into soy sauce.
A must for sashimi officionados!

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Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope; Jacqueline Church; The Foodonymph (in Dubai!); Alchemy, Simple Ingredients, magical Food (in Ireland!); Curious Foodie; Mr. Foodie (London/UK)

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Japanese Seasonal Fish: Sanma/Mackerel Pike

“Sanma” or Mackerel Pike usually comes on our plates with the advent of Autumn, but can be found until mid-winter in Shizuoka Prefecture
Known under other names such “Saira” or “Banjyo”, it is a fish with red meat rich with proteins.
In season, the flesh is fatty and sweet.

Its Japanese name 秋刀魚 means Autumn Sword Fish!

It is mainly caught off the north eastern shores of Japan as the fish swims down from Hokkaido.
But the more south it is caught, the less fat it will contain.
The annual catch exceeds 20,000 tonnes, although breeding is increasingly successful.
If you eat it at a sushi restaurant, you can expect its bones and head served deep-fried.

As sashimi it can be enjoyed straight with wasabi and soy sauce.
But as it is a red-flesh fish it beautifully combines with grated ginger, sliced myoga or chopped thin leeks.

As sushi it does come in many forms and can be pretty spectacular as a single sushi nigiri serving!

Another sushi nigiri sample!

In waetern Japan it is very popular as oshizushi/pressed sushi.

Another popular oshizushi version is “bo-gata/whole fish sushi”!

Bo-gata is often encountered as a sushi bento/lunch box!

As it is a very rich fish, it can be eaten simply grilled with its skin and grated daikon and lemon.

It is easy to manipulate such as the above sanma and bacon roll (later grilled)!

Of course it can be simmered Jpaanese style with soy sauce, mirin, sake and ginger!

As himono/dried fish it is practical for carrying and grilling later!

Tinned/canned it is comparatively cheap and can be accomodated in many ways, such as with kimchi!

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Japanese seasonal Fish: Sanma/Mackerel Pike


The Japan Blog List

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

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“Sanma” or Mackerel Pike has come on our plates with the advent of Autumn and will stay with us until almost end of the year.
Known under other names such “Saira” or “Banjyo”, it is a fish with red meat rich with proteins.
In Japanese, 秋刀魚, it means “Autumn Sword Fish”!
In season, the flesh is fatty and sweet and ought to be sampled as sashimi served with grated fresh ginger and thinly cut leeks:

(Pic taken at Tonami, Shizuoka City. Notice the shiso/perilla flowers)
It is mainly caught off the north eastern shores of Japan as the fish swim down from Hokkaido.
But the more south it is caught, the less fat it will contain.
The annual catch exceeds 20,000 tonnes, although breeding is increasingly successful.
Incidentally for all the fish consumed in this country, Japan is the World leader when it comes to marine research and stock renewal develoment!
If you eat it at a good place such as Tonami in Shizuoka, you will be served its with its bones and head deep-fried.
Of course, as a sushi it is a morsel to savour!