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NIPPONIA No.21 June 15, 2002
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Special Feature*
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No Wonder the Japanese Like Seafood!
Cooks go to considerable lengths to satisfy the Japanese liking for fish. The same type of fish can be cooked and seasoned using various recipes to bring out different, but equally delicious, flavors.
These pages show just some of the ways fish is prepared in Japan—more ways, perhaps, than anywhere else in the world.
Written by Sanada Kuniko, Photos by Kono Toshihiko, Collaboration: Shiruyoshi
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Sashimi
(sliced raw seafood)
Fresh seafood eaten raw. Dip into soy sauce flavored with wasabi (Japanese horseradish paste). Shown here: sea bream, sweet shrimp, ark shell and tuna.
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Ayu no shioyaki
(grilled salted sweetfish)
Skewer the fish (use a steel skewer), sprinkle with salt and grill both sides. The whole fish can be eaten.
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Fugu chiri-nabe
(blowfish in a pot)
Put blowfish pieces in a pot with Chinese cabbage, Welsh onion, shungiku leaves, shiitake mushrooms, etc., then boil. Flavor by dipping in citrus-fruit vinegar and soy sauce. A winter meal with a light taste and nice chewy texture. Mix rice in remaining broth to make next course.
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Tempura
Mix flour in chilled water and egg to make a batter, then deep fry in oil. The recipe for tempura came from Europe, and changed over time to suit Japanese tastes.
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Aji no himono
(sun-dried horse mackerel)
Split open, wash, sprinkle with salt and leave for about 30 minutes. Rinse with water, dry in sun for two or three hours. Grill.
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