As you all must know, Japan is big eater of raw fish ’sashimi’.
’Bonito’, is a summer fish – a migratory fish that like warm sea and constantly moving in groups. From spring to early summer when the the North Equatorial current intensifies, the young adults ride the Kuroshio Current (Japan Current) from the south and feed to gather food where it meets the Oyashio (Kuryu Current) . The bonito caught at this time of year and caught fresh at fishing ports in Chiba and Tohoku is called the “Hatsugatsuo”. They quite plump, the sashimi is cut into relatively thick pieces and garnished with scallions, shiso leaves, ginger.
’Bonito’, is arguably the crucial basic ingredient-to provide the most common broth (dashi) for Japanese cuisine (Washoku). The bonito is dried rock solid and shaved into bonito flakes which are used to make broth (dashi), a unami-rich soup stock that goes into a majority of Japanese dishes.
初夏に突入すると「初鰹」がでまわり始めます。厚みのある太った鰹のサクが売られていると買わずにはいられません。大量の週だったり、不漁の週だったりと値段のばらつきが激しい感じがします今年秋刀魚漁は期待できそうもないとのニュースが早々と入ってきているのでせいぜい「初鰹」を楽しもうと思っています。
トウモロコシと枝豆の天ぷらも夏野菜のコラボ。トウモロコシは芯からなるべくバラバラにならないように裂いて、茹でた枝豆と混ぜた天ぷら。トウモロコシがポップコーンのように油の中で爆発することあるので要注意です！
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