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 […]
This is a relatively quick dish that can be cheap if you live in Japan or Canada or expensive if you live somewhere like Australia. I bought my salmon for about 250 yen ($2.50) while it might cost $10 in Australia.
All you need to do is grill some salmon until it is barely cooked and […]
No, this is not genuine Japanese cuisine, but it does feature Japanese ingredients. Yaki soba is BBQ noodles which , if you are lucky, might contain some pork. This time I threw in some calamari with everything else and had a win. The trick was to get everything cooked at the same time so I […]
This is the Japanese version of a takeaway fisherman’s basket. Fish fillets, oysters, a ridiculously long prawn, with pickles and rice. All made fresh and in the box for about 800 yen ($8). I think that is great value.
Tai is a kind of red sea brim. Combine it with grated ginger and some lemon juice and a BBQ’d fish feast happens. The only thing to watch out for is to wash the insides very well to remove any bitter flavour. Otherwise perhaps 10 minutes on either side is all that it takes. And […]
Teriyaki Buri is a fishy dish based on what I would call yellow tail but some call amberjack.
It is simple and quick to cook and great to eat so have a look at this recipe.
2 fillets of buri marinated in a splash of sake and 2 splashes of soy for as long as it takes […]
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 […]
Dried shrimps of the minuscule kind are a new delight in my refrigerator. These little guys are about half an inch long each although they were probably slightly larger the last time they were swimming. There isn’t much meat left inside when they are dried out. All that is left is 100% flavour. Sitting on […]
My error was pointed out to me today. When I wrote about chikuwa recently, I may well have used the wrong name. In truth, this little sausage you see in the picture is chikuwa. Hollow white and slightly chewy, it has a sort of grilled appearance down the middle that doesn’t look entirely genuine.
Tonight I […]
Chikuwa fit into a category of never living foods such as vegemite, crab sticks (seafood extender) and space food sticks. There is no recognisable part of anything in them that convinces anyone that they are actually an edible food. There is nothing that tells you that they can safely be eaten or even that they […]
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