These little guys are called Aji in Japanese or Horse Mackerel in English. They are sold in a range of sizes from these ones (about 2 inches) up to about a foot long as adults. They are one of the all time most popular Japanese whole fish and they are readily available and cheap. They […]
You might have read that some lucky scientists have chanced apon a frozen colossal squid weighing 500kg. While they struggle with the process of defrosting the thing without letting it rot, I thought I would scale up a standard simmered squid with giant white radish recipe for them to use when thay are finished with […]
One of the most popular small fish in Japan are these long thin silver missiles called Sanma. They are a dark fleshed and deliciously oily (think Omega 3) fish that takes roughly no time at all to prepare and cook. Cleaning is a 10 second affair and scaling is a waste of time. About 2 […]
These guys are second contenders for popular noodles. They are slightly wider and flatter than soba and are white because they are made from wheat flour. They cook for slightly longer (maybe 7 minutes) and are a bit more forgiving. Still if you overcook them you will end up with very handy wallpaper paste or […]
This miso is designed for nabe cooking (one pot cooking). You just add water to thin it out and throw it in a pot with your vegetables, meat, tofu, noodles or whatever else. I am not sure if there is any real difference between this and other varieties of miso, but it is sure easy
When you go to buy whiskey, do you ever get enough fish with it? If not try buying Suntory old whiskey coming out of winter and you may finally get what you need. Japanese manufacturers have a bizarre way of cross promoting products. Tins of fish with bottles of whiskey, scrubbing brushes with packets of […]
This goma (sesame) sauce is probably the best thing that lives in my fridge. I drizzle it on beef, soak it into chicken, dress a salad with it or dip sizzling shabu shabu bits into it. It is light enough to let the food still show through but gives it all a delicious sesame flavour.
I recently tried something that I didn’t even know existed. Japanese people call it sweet prawn (ebi) and it is simply extremely fresh raw prawns that are loaded with prawn eggs. The eggs are the grey stuff that you can barely see around the legs of the prawn in the photo. The deal is that […]
Just about any strawberries are good but some are truly great. The deal, at least in Australia, is that the bigger they are, the less they taste. It is sort of like there is a maximum amount of flavour that can go into any strawberry, no matter how big or small they are. Big ones […]
I shot this thing at my local vegetable shop this week. It looks like unshaved Katsuobushi (fermented and dried bonito) but I am sure it was actually a vegetable. In the pack was something that looked like saw dust.
Any guesses as to what it is and how to use it?
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