 |
|
NIPPONIA No.21 June 15, 2002
|
|
Special Feature*
 |
Tsukudani (simmered treat)
Fish boiled down in soy sauce, mirin (sweet saké) and sugar.
Goes well with rice. This Tsukudani contains baby anchovies and Japanese peppers.
|
|
Nigiri-zushi (sushi)
Bite-sized clumps of vinegared rice, topped with fresh seafood. Back left: tuna and cucumber maki-zushi (sushi rolls wrapped in nori seaweed)
|
Buri-daikon (yellowtail with daikon radish)
Thick slices of yellowtail and daikon simmered in stock flavored with ginger and mirin (sweet saké). The broth and delicious fish flavors penetrate the daikon.
|
Katsuo no tataki (pounded bonito)
Fillet the bonito, then grill both sides to lock flavor in. Lightly beat the flesh with the broad side of a knife, to let condiment flavors penetrate. Fillet into small pieces. Mix ginger or garlic in citrus-fruit vinegar and soy sauce, to make the condiment.
|
|
Iwashi no tsumire-jiru
(sardine dumplings in light soup)
Minced sardine dumplings served in a lightly flavored soup.
|
|
Nitsuke (simmered fish)
Simmer in mixture of water, broth, saké, sugar, mirin (sweet saké), and soy sauce. A deliciously sweet and salty dish. Fish shown here is kinmedai sea bream.
|
|
|
