Tag Archives | Japanese Authentics| Washoku

"Cooking Japanese Eel" (Unagi Kabayaki)

“Cooking Japanese Eel” (Unagi Kabayaki)

Tsukiji Miyagawa Honten ‘Unagi’ (Eel) is considered one of the delicacies, amongst many in Japanese cuisine but most commonly eaten on the “midsummer day of the ox” to fight summer fatigue from the summer heat.  The ‘day of the ox’ is designated by the Chinese zodiac calendar and this year fell on July 21st and […]

Read More
Unagi Bowl

鰻(市販)を美味しく戻す方法|麻布十番 『時任』オーナーシェフ伝授を実践!|

【つきじ宮川本店】 〒104-0045 東京都中央区築地1-4-6 電話03-3541-1292(代) いよいよ、夏本番になりましたね。 夏は『鰻』が土用の日になると(7月21日、8月2日)スーパーでは鰻、鰻、鰻。 横目でチラチラ。しかし、我家は市販の鰻は禁止。絶対禁止。理由は美味しいはずがないから!主人は断固として鰻はお店で食べにいくというポリシーできました。従い鰻に遭遇できるのは年、数回もありません。(悲) 7月初旬、コロナがちょっと落ち着きを見せた頃、何ヶ月ぶりの外食、つきじ宮川本店に食べにいきました。現役時代の主人たちの行きつけのお店で彼らは(なぜか)「うな重」でなく、「うな丼」らしく極上のふわふわの鰻をいただきました。 しかし、、、 8月1日、テレ朝の番組で「ごはんジャパン」で放映された スーパーで売っている天然うなぎを使い、麻布十番の匠・時任恵司シェフが自宅ででき「極上のうな重」を披露! という番組を主人が視聴。私に見せてみよう〜と録画してくれてました。 「市販の鰻・禁止令」を解禁し、我家でも早速実験してみました。 『鰻のタレ』(放映された分量) 煮切りみりん・・・300ml 醤油・・・100ml 砂糖・・・30g 付いてくる蒲焼きのタレ 『鰻』 国産の静岡産 *中国産はやはり怖いので値段ははりますが国産で是非。 『鰻のタレ』(二人分に調整分量) 煮切りみりん・・・100ml 醤油・・・33ml 砂糖・・・10g 付いてくる蒲焼きのタレ (1) 市販の国産鰻 (2) 鰻のヒレをまず縦に切りとる (3) 鰻を水道水で洗う (4) 鰻を半分に切る (5) 20分間蒸す (6) タレを塗る (7) トースターで3分 (8) 丼の上に乗せて (9) サランラップをかけて3分蒸らす さすが麻布十番『うなぎ時任』でございます。 自宅で食べる鰻としては申し分ない、 自宅で「極上のうな重」 に仕上がります。 多少手間はかかりますが一度はやってみる必見のレシピ、作り方です。 Post Title : “Cooking Japanese Eel” (Unagi […]

Read More
Summer fish 'Bonito' | 夏の初鰹

Summer fish ‘Bonito’ | 夏の初鰹

Raw Bonito 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 […]

Read More
Sansai (Wild Vegetables) Tempura | 春の山菜天ぷら

Sansai (Wild Vegetables) Tempura | 春の山菜天ぷら

A galore of “Spring wild vegetables” – bamboo shoots, butterbur (fukinotou), tara-no-me (Japanese angelica-tree new buds) and kakiage (spring onions, broad beans and sakura shrimp) made into tempura. One of our spring food dinner event. Spring vegetables come avail on narrow window duration which make it worth as a spring delicacy. These vegetables have the […]

Read More
"Nanohana" - Rapeseed|菜の花

“Nanohana” – Rapeseed|菜の花

Almost all media outlets – the internet, television, newspapers; it feels like the entire world has fallen into one dark pit, media hammering the outbreak and it’s spread of the Coronavirus (COVID-19). Undoubtably it is a crucial period when every one should protect oneself and our loved ones, staying vigilant and careful, consequentially will protect […]

Read More
Butterbur Sprouts | 春の知らせ「フキノトウ」

Butterbur Sprouts | 春の知らせ「フキノトウ」

This winter has been inordinately warm. Warm to a point, where snow resorts struggle to stay in business, winter heavy coats and clothings remain wrapped dry cleaned from previous year. When one lives in a city (such as Tokyo as I do), the consequences of not having snow does not seem as critical, but only […]

Read More
Launching 2020 | 新年・2020

Launching 2020 | 新年・2020

Year 2020 is here and welcome! The holiday season from Christmas to New Years seemed to have dashed it’s way, turning the page to a fresh new year. As with everyone, each new year seems like resetting your computer starting anew. This year is an exceptionally special year for Japan, the host of the 2020 […]

Read More
Japanese soup stock ‘DASHI’ | 出汁のお助けマン達 ②

Japanese soup stock ‘DASHI’ | 出汁のお助けマン達 ②

Making ‘DASHI (Soup Stock)’ from scratch like any other cooking process is the best but when often we are pressed for time, here are some products which helps us to provide the ‘DASHI (Soup Stock)’ for Japanese cooking. This is a bizarre vending machine seldom seen located in the metropolitan district of Tokyo. It’s a […]

Read More
mastering..Japanese soup stock 'Bonito Kelp DASHI' | かつお昆布出汁

mastering..Japanese soup stock ‘Bonito Kelp DASHI’ | かつお昆布出汁

As with this post, I will try to post some fundamentals, the origin of Japanese (Washoku) cuisine, most common and frequently used ‘Katsuo (Bonito) DASHI (Stock) ‘. As the French have different type of soup stocks for their exquisite sauces, the Japanese culinary soup stock, frequently uses the’Katsuo (Bonito) DASHI (Stock) ‘ for everyday cooking. […]

Read More
Japanese Foods to go...

Japanese Foods to go…

Foods prepared to go…are not easy. Perhaps I am over-sensitive and particular as to making and serving food; but not in this case as my daughter has been suffering from severe ‘migraine headache’, since late fall-early winter. The progressive winter cold certainly does not help alleviate her headache, daily housework and mothering a 3 year […]

Read More
Osechi

Osechi

our traditional Japanese New Year Food On New Years Day, the ‘Osechi’ is our traditional food accompanied with mochi (rice cake) in a soup broth called ‘Ozoni’. The Osechi comes in a infinite variety of styles, differ in region and household but the most common ‘Osechi’ (dishes or items) have a certain meaning to it’s […]

Read More
Welcome 2019

Welcome 2019

  I often wonder why we love to organize our time into segments; minutes, hours, weeks, months and then years. Every moment of our lives must be just as precious as any but the accomplishment of completion, achievement bringing satisfaction quite often is measured by time, I the same. Year 2018 had been quite a […]

Read More