Japanese often eat fish.
Salt-grilled fish is staple dish in Japan.
The way to cook it is so simple, just sprinkle salt and sake on sardine and grill.
Grated radish is good for garnish.
'Setsubun' is a festival held on February 3 or 4, one day before the start of spring according to the Japanese luna calendar.
As a performed ritual on that day, we eat Ehou-maki, a kind of rolled-sushi and sardine dishes.
Tase of ingredients fully soaked in stock is fantastic, suitable as an accompaniment to boiled rice.
There are a several kinds of deep-fried minced fish and vegetables such as burdock,sausage, boiled egg in it.
And it is plpular ingredients for oden.
The picture is a dish which contains Satsuma-age, red and white round Konjac.
Colorfol dish delights us.
Originaly, this is a Toyama-prefecture's regional cuisine made by boiling the bony parts of Japanese amberjack and giant white radish.
Now, we often use fillets insted of bony parts.
It is very popular dish of winter.
In Japan, we enjoy it at home, at Japanese restaurant.
4 pieces of deep-fried tofu
1/2 carrot
1/4 onion
1 green pepper
vineger - T3
light soy sauce - T1
maple syrup - T2
salt - t1/2
*作り方 *directions
1.お酢、メイプルシロップ、塩を混ぜ合わせ南蛮液を作る
Prepere Nanban vineger sauce by mixing vineger, maple syrup, salt.
2.厚揚げはトースターで香ばしくなるまで焼く
Toast deep-fried tofu in tye toaster until the surface of the deep-fried tofu becomes light brown.
3.ピーマン、玉ねぎは、人参は大きさを合わせスライスする
Slice the green pepper, carrot, onion thin.
4.1のマリネ液に焼けた厚揚げを食べやすくカットし加え、3の野菜を加え混ぜ合わせ15分おいて完成
Cut the deep-fried tofu into proper sizes for ease of eating.
Add them to the Nanban vineger sauce, and add vegetables to it.
Mix them, leave it for 15 min.
Hijiki, a kind of edible seaewwd is caloric ingredient which contains much mineral such as iron, calcium, magnesium.
This is one of the preserved foods.
We Japanese use hijiki for daily foods.
Available dried, it quickly rehydrates.
「Traditional Japanese food is collectively known as washoku.
We are glad if you know simple washoku recipe on this blog and you try it.」
*材料
絹1丁 約300ｇ
タコ 80g
紅生姜 大さじ1
小麦粉1/2カップ
卵 1個
揚油適量
*ingredients
silken tofu - 300g
boiled octopus - 80g
red pickled ginger - T1
flour - 1/2cup
1 egg
Oil for deep frying
*作り方 *directions
1.タコを小さく切る
Cut octopus small.
紅生姜の汁を切っておく
Drain water from red pickled ginger.
2.ボールにパックの中の水を切った絹豆腐と1の材料、小麦粉、卵を入れ混ぜる。
In a mixing bowl,add silken tofu(remove water in a pack) and octopus, red pickled ginger, flour, egg, and stir.
水分が多い場合は小麦粉を足して調節する.
If there are too much water, add flour.
3.揚油を180度に温め、2で混ぜたものをスプーンですくい油へ落とし揚げる
Deep-fry in oil at 180℃.
4.種が揚がってきたら箸で返しきつね色になれば油を切って完成
When the nuggets float up to the oil surface,reverse to fry the nuggets thoroughly.When the nuggets turn completely light brown, retrieve and drain on a tray.
The bubbles around the nuggets of each piece become big, its a sign to retrieve.
This is one of the simmered food which contains hijiki seeweed, carrots, deep-fried tofu.
This tastes salty- sweet, which almost all Japanese love.
Black foods may be unusual, but we Japanese enjoy this at home, at Japanese restaurant.
「Traditional Japanese food is collectively known as washoku.
We are glad if you know simple washoku recipe on this blog and you try it.」
キヌサヤの旬は春。
塩ゆでだけでも美味しいけれど、お浸しにすると「一手間かかっているお料理」に大変身。
Spring is the best time for silk sheath.
Just boil the silk sheath is enogh good.
But boile it and dip in sauce makes it gorgeous.
*材料
キヌサヤ 10～15枚
だし 100CC
しょうゆ 大さじ1（うすくち醤油がベター）
塩 適量
*ingredients
snow pea - 10-15
japanese soup stock - 100cc
soy souce - T1(Light soy sauce is better)
*作り方 *directions
1.出汁をとりあたたかいうちに醤油、塩を入れる
1.Make Japanese soup stock.
Before it gets cold, add soy souce, salt in it.
「Traditional Japanese food is collectively known as washoku.
We are glad if you know simple washoku recipe on this blog and you try it.」
「お漬物」と言っても、糠床で漬けるタイプのものと、塩でさっとつける「浅漬け」というサラダ感覚のものがあります。
浅漬けは手軽なのでよく食卓に上ります。
There are two types of "tsukemono" Japanese pickled vegetables.
One of them are pickles made in brine and fermented rice bran,the others are lightly pickled vegetables.
Lightly pickled vegetables are easy to make, so we Japanese often make and eat them.
1.調味液（A）を砂糖が溶けるまであたためる。沸騰はさせない。
1.Dissolve sugar in hot liquid seasoning.
(Do not boil the liquid seasoning.)
昆布を細切りにしておく
Slice kelp thinly.
2.ひの菜を切る。
葉は細かく切り、根っこの部分はスライス。
2.Cut hinona-turnip.
Chop greens finely, make roots in thein slice.
3.葉だけ塩もみする。
3.Salt chopped greens and then soften them by squeezing.
4.熱湯を、根と葉にかける。
4.Sprinkle water on greens and roots separetely.
5.冷めるまで置く。
5.Leave them until they get cool.
6.容器もしくはジップロックに入れ、調味液（1）を入れる。
6.Place them and sliced kelp, and pure liquid seasoning in the plastic container or food preserving bag.
7.一日置いて完成。
ひの菜の紫色の色素が溶け出て桜色に！
7.Leave 6 for a day in a refrigerator.
A coloring matter in the hinona-turnip escapes into the liquid, which becomes cherry-blossom color!
