Tag Archives: Salmon

Japanese Fish Species 14: Sake/Shake/Salmon

January 9, 2015 dragonlife 1 Comment

Salmon is a favourite almost everywhere on the Globe, but it is in Japan that you can enjoy in the most numerous manners!

Like every other fish it has many names according to season and place:
Shirozake/White Salmon, Akiaji or Akizake for Autumn Salmon, Shake in Tokyo.
In Spring it is called Tokishirazu.
I don’t have to tell you there are many, many names for it all over the world!

Its roe, before processing, is called Sujiko in Japanese, whereas the salmon roe, once treated, is called Ikura.

Many Japanese appreciate the roe untreated, but more people enjoy it on top of rice as it is with some soy sauce and grated wasabi.

It also makes for some splendid colourful creation on a plate of sushi!

As oshizushi/pressed sushi, it can make some very interesting combinations with the salmon flesh and roe.

Have you ever tasted Sake Gohan/Salmon Rice?

Slightly smoked the Japanese way, It is extensively used in the making of bentoes!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine, Francescannotwrite, My White Kitchen, 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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食, 観光, 魚, 魚海の幸, 鮭, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Salmon, Shake, Shizuoka, Shizuoka Cuisine, Tourism

Japanese Fish Species 14: Salmon-Sake/Shake-鮭

April 28, 2012 dragonlife 8 Comments

SAKE-1

Salmon is a favourite almost everywhere on the Globe, but it is in Japan that you can enjoy it in the most numerous manners!

SAKE-SUJIKO

Its roe, before processing, is called Sujiko/筋子 in Japanese, whereas the salmon roe, once treated, is called Ikura/イクラ.

SAKE-ROE-SUSHI

Many Japanese appreciate the roe untreated, but more people enjoy it on top of rice as it is with some soy sauce and grated wasabi.

SAKE-SUSHI

It also makes for some splendid colourful creation on a plate of sushi!

SAKE-SUSHI-2

As oshizushi/pressed sushi, it can make some very interesting combinations with the salmon flesh and roe.

SAKE-GOHAN

Have you ever tasted Sake Gohan/Salmon Rice?

SAKE-OSHIZUSHI

Slightly smoked the Japanese way, It is extensively used in the making of bentoes!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, 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

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Japanese Cuisine: Salmon grilled with Leek Miso

October 17, 2009 dragonlife 2 Comments

SALMON-NEGI-1

Salmon is basically available all year round these days.
The Japanese prepare it in all kinds of ways.
Here is a simple recipe very popular in Japanese homes you can also enjoy as a snack with a cool beer!

Salmon grilled with leek miso:

INGREDIENTS: For 2 persons

-Salmon: 2 slices
-Miso: 1 large tablespoon
-Japanese sake: 1 tablespoon (can be reduced or increased)
-Leek: 5 cm long cut (chopped fine)
-Umeboshi/pickled Jpanes plum: 1 teaspoon (can be reduced or increased)

RECIPE:

SALMON-NEGI-2

-In a bowl mix miso, sake, leek and umeboshi. Add sake if the mixture is not smooth enough. As for miso, choose one cotaining beans.
Do not be afraid to experiment as far as ingredients and quantities are concerned.

SALMON-NEGI-3

Grill with the lower face/side up first.
Turn over as the first “bubbles” appear on its surface.
Smear the salmon with the leek miso mix and grill until “bubbles apear on the fish surface.

SALMON-NEGI-4

Serve with shiso or lettuce leaves for decoration and limes forthe final touch.

NOTES:

-Take care not to overgrill the fish.
-If you use salmon with its skin, grill skin first.

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

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French Cuisine: Salmon Parmentier and Broad Beans Hash

September 4, 2009 dragonlife Leave a comment

SALMON-BEANS

Salmon and broad beans can be found on the plates and tables at homes and restaurants almost everywhere in the World.
Here is an easy recipe I found in my notes. It was both inspired by Japanese and French Cuisines, but definitely with a twist of the latter:

Parmentier de Saumon et Puree de Feves/Salmon Parmentier and Broad beans Hash!

INGREDIENTS:For 4 persons

-Salmon fillet (skin peeled off): 400 g
-Broad beans (peeled): 500 g
-Unsalted Butter 50g
-Hazlenut powder: 4 tablespoons
-Seasme oil: a few drops
-Ground pepper and fine salt

RECIPE:

-Preheat oven to 210 degrees Celsius
Put the salmon on an oven dish. Sprinkle with salt and pepper.
Cover a piece of foil paper and bake for 15 minutes

-During that time Heat a big pan full of salte water and cook the broad beans for 5~6 minutes.
Take care not to overcook!

-Drain the broad n\beans and mash them roughly witha fork inside a bowl. Add a few dops of seasme opil and a little pepper and mix.

-Fiil 4 glass cups with the broad beans has, then add the cooked salmon (after having brol\ken it into large flakes).

-Sprinkle the hazlenut powder over the top. Add a dollop of butteron top.
Grill it in the oven so as to gratine it for a few minutes.

Serve with a sprig or two of flat Italian parsley.

NOTE: Keep a few whole broad beans and mix them with the hash for better effect!

-Accompany it with a wine from my home:: Rully white (Cote Chalonnaise)!

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

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California Roll made easy!

December 1, 2008 dragonlife 6 Comments

Please check the new postings at:
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I would like to dedicate this particular recipe to all sushi and sushi rol lovers!
My better (worse?) half came up with this simple recipe the same day she prepared the bonito sushi.
Once again she used traditional sushi rice added with fine pieces of pickled fresh ginger.

On a large piece of cooking cellophane paper she first placed thin strips of avocado and slices of smoked salmon, and finally the rice, keeping in mind to place them as to form a regular-shaped cylinder.

She then wrapped the cellophane paper around the whole as shown on above picture.

She cut the sushi roll through the cellophane paper with a sharp knife she wiped between each cut.
N.B.: Wiping the knife the knife on a humid cloth is a technique universally used in Sushi restaurants to insure clean cuts!

She finally served the cuts topped “Tobikko” (flying fish roe). Lghtly dipped in shoyu, great with Japanese sake!