Tag Archives: Sefood

More Seafood and Fish at Parche Supermarket in Shizuoka City:!-And Botan Shrimps!

This the latest visit to the Shizuoka JR Station Parche supermarket in my regular search for seasonal and local seafood arriving directly every morning for the harbors of Numazu, Kogawa, Yui, Omaezaki, Mochimune, Shimoda and many others!
What did I find worthy of attention this first day of the week?

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First of all the mixed batch of the day!

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Hirame/平目/Sole, Madai/真鯛/Japanese red seabream, Magochi/真ゴチ/Flathead, Houbou/方々/Red Robin Gurnard, Kurodai/黒鯛/Japanese black porgy, Mejina・メジナ/Largescale Blackfish、Ishi kasago/居市カサゴ/A variety of rockfish, Ishidai/石鯛, Barred Knifejaw!

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Takahashigani/高足蟹/Japanese Spider Crab from Numazu harbor!

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An expensive and a rare fish!

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Amadai/甘鯛/Tilefis! See price below!

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Mehikari/目光り/”Shining eyes”, a very deep sea fish caught in Eastern Suruga Bay!

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The top price per 100 grams is for tilefish on top and mehikari at bottom!

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Maaji/真あじ/Japanese jack mackerel!

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From Yui harbor! Great sashimi!

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Maaji/真あじ/Japanese jack mackerel from Yui!

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Caught this morning and more expensive as the price is for only 100 grams!

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Very big specimen for Sardines!

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They come from Numazu Harbor and they are called Maiwashi/真鰯/Japanese pilchard!

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Undecided customers!

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One fish is from Shizuoka Prefecture, the other from Chiba Prefecture!

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The black one is Honsawara/本さわら/Japanese Spanish mackerel and the red one, Kinmedai/金目鯛/Splendid Alfonsino from Shimoda harbor!

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Akamutsu/赤むつ/Rosy seabass!

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Jindouika/ジンドウイカ/A local squid variety!

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Tsubodai/つぼ鯛/A seabream variety going by the Latin name of Pentaceros japonicus Doderlein!

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Aka kasago/赤カサゴ/red rockfish!

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Kuromebaru/黒めばる/Black Japanese sea perch!

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Isaki/いさき/A typical fish from Shizuoka Prefecture going by the strange English name of Chicken grunt!

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Sazae/さざえ/Horned Turban!

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Surume Ika/スルメイカ/Japanese Common Squid, Pacific Flying Squid!

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Expensive filets of Ishidai/石鯛, Barred Knifejaw!

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Botan ebi/牡丹海老/Botan Shrimps!
These are usually found in the north of Japan, but we have a smaller variety in Suruga Bay!
These come from Numazu Harbor!

Expensive!

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

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Vegetables and Seafood Gratin


The Japan Blog List

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

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Winter has come upon us, even in Japan, and it’s time for hot and hearty food!

Gratins should not be complicated. Restaurants serve them for a good reason. They are easy to prepare and come at a handsome profit the moment you present them in individual portions with a few expensive decorative items. Alright, they certainly look better than in your plate at home, but this is what you pay for!
The key is to be well-organized, so make sure you have everything within hand’s reach!
The recipe below leaves plenty of room for improvisation, even for vegetarians!

Ingredients (for 2~4 people):
-Potatoes: 2, medium-sized, cut in 8
-Cauliflower: a handful of “flowers” cut to size
-Mussles: 1~2 dozens
-Oysters: 12 (without the shells! LOL)
-Crab: a whole, medium-sized, completely dressed (you cannot cook the shell, sorry!), with “miso”/brains on a separate plate. If fresh crab not available, use good quality tinned crab. Strain it carefully first by pressing it in your fist. Water can be used in the white sauce.
-1 large echalotte/shallot, finely chopped. If unavailable use one small violet onion or small sweet onion.
-Garlic: 2 cloves, finely chopped
-Basil: 12 leaves, thinly cut
Noilly Prat or sweet white wine: 50cc (1 quarter cup)
Olive oil
Salt, pepper.

-White sauce:
Milk: 300cc (1 cup and a half)
Butter: 50 g
Flour: 60g (2 full large spoons). This may reduced or increased depending on the consistency you wish to obtain.
Salt, pepper, nutmeg, laurel
Curry paste: 1 spoon (optional. If you like your food spicy, then increase amount)
Finely shredded cheese: to taste

Recipe:

1) Boil cut potatoes and cauliflower beforehand in salted water until “80% cooked”. Strain water and put aside within reach.
2) Wash mussles under cold running water and pull out “roots”. In large deep non-stick frying pan pour about 2 large spoons of olive oil. Heat oil and drop echalotte and garlic inside. As soon as the echalottes (or onion) become transparent, pour in the wine and all the mussles. Cover with glass lid. As soon as the mussles are all open, switch off fire. Take mussles out one by one, shake them over the pan to leave only the meat inside. Take off the meat and leave it inside a small bowl. If they give off “water” in the bowl, throw liquid away.
3) Switch on fire again and keep to medium. Drop oysters inside. Let them cook until they have changed colour. Switch off fire and take them carefully out one by one, and leave them in small bowl. If they give off “water” in the bowl, throw liquid away.
4) Switch on fire again to high and reduce the “soup” left inside the frying pan. Once it has reduced to about 50cc/one quarter cup, strain it into a cup and keep it aside for white sauce.
5) Lightly wipe (do not wash in water!) the frying pan with clean kitchen paper. Drop in some butter. Switch on heat to medium and lightly saute/fry first the cauliflower for a couple of minutes with a little salt and pepper, and put aside. Do the same with potatoes. This will help the vegetables “suck in” the gratin taste.
6) Preheat oven at 180 degrees Celsius (medium high)
7) Drop the butter (50g) into frying pan and let melt. Drop in flour and stir until smooth. Pour in the seafood juices (“soup”) and stir. Once smooth, add milk half by half and keep stirring until it has reached the appropriate consistency. Switch off fire.
First stir in the curry paste, then crab “miso/brains”. Add salt, pepper, nutmeg and laurel to taste. Add crab and basil and stir until you have reached a certain homogeneity.
8) In a large shallow oven dish, place potatoes, cauliflower, mussles and oyters equally (to avoid arguments!). No need to butter the dish beforehand as all ingredients contain enough fat.
Spread white sauce equally over vegetables and seafood. Sprinkle the lot with shredded cheese (the more, the better for those who like their gratin with a dark cheese “topping”!).
Cook in oven for 30 minutes, or until it has reached the appropriate colour (all the ingredients having been cooked, nothing to worry about if you decide to cook it at 250 degrees Celsius to just grill the top).

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Serve hot and enjoy. Of course, you could cook the gratin in individual dishes, but it is so nice to break the whole and serve it steaming onto the plate. Sorry, the pictures do not do justice to the dish, but then if it is looks you are caring about, you could always ask for it at a restaurant! LOL

Small secret: Cook everything in the same large non-stick frying pan. Wipe it, do not wash it! It will give this extra taste!

More recipes with mussles coming soon!