Ingredients

Sanma – Autumn Knife Fish

November 16, 2009 by Benjamin Leave a Comment

Sanma is the Japanese name for the fish known as Pacific Suary as well as Mackerel Pike. The name written in Japanese literally translates to autumn sword fish. September is considered the peak season for sanma in Japan as this is the time when the fish are fattest. The northern stocks, being the fattest of them all, command the highest price. Sanma is, however, a relatively inexpensive fish.

Thanks to improvements in fishing and distribution, sanma is now sometimes served as sashimi or sushi. One typical method is to briefly pickle the sanma in vinegar and soy sauce and make pressed sushi.

Simple Fried Sanma served with Soy Sauce and Lime

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Burdock – Gobo

September 17, 2009 by Benjamin 3 Comments

Burdock is a root vegetable that is easily found in the wild and is a cultivated vegetable in Japan. Besides its culinary uses, it is also used in traditional Chinese medicine, and it’s sticky seeds became an inspiration for a new, breakthrough technology – Velcro.

The roots of young burdock plants are used in cooking , since it becomes overly fibrous when grown too large. Look for burdock roots that are firm and are between 18 – 24 inches in length and about 3/4 to 1 inch in diameter. The burdock pictured above was grown organically from a small producer, Harmony Valley, in Wisconsin.

Burdock has a crunchy texture and an earthy, nutty flavor. Its thin skin can be removed with a light scrubbing or scraping. It is rich in phenolic (anti-oxidants) compounds and will easily turn grayish-brown when sliced. To prevent this, place freshly cut burcok in cold water with a little vinegar or lemon juice.

Burdock is most famously used in Kinpira – a dish of sliced carrots and burdcok simmered in dashi, soy sauce and mirin. It also found in soups, braised dishes (e.g. chicken and vegetables) and mixed with rice.

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Shiitake Mushrooms

July 23, 2009 by Benjamin Leave a Comment

Shiitake mushrooms are native to Asia, originally China, and are used extensively in Japanese cooking. They have a tough, fibrous stem that allows its cap to become large in diameter and thick. Most people do not use the stems for cooking but I have known people to use them in stocks or even in vegetarian burgers. Shiitake mushrooms are best when the caps are firm and not too dark. When freshly cooked, they have delicious meaty, earthy taste yet they nearly melt in your mouth.

As a result of modern cultivation practices, they can be purchased fresh in most good produce departments. However, they can get pricey, so shop around. If you are unable to find fresh mushrooms, they dry extremely well and can be purchased in dried form at almost any Asian grocery store.

To prepare fresh mushrooms, remove the stems and lightly wash right before cooking. If the caps are too large, it’s best to cut them into smaller pieces or slice them crosswise. Dried mushrooms must be softened in warm water prior to cooking and give the best results in simmered dishes.

Besides having great taste, shiitake mushrooms are believed to have medicinal beneifits as well; such as helping prevent cancer, boosting the immune system and fighting viruses.

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Ingredients