Dagger-tooth pike conger Saute

A dish full of the flavor of dagger-tooth pike conger is good for an accompaniment to sake or boiled rice.

---

*ingredients

half dagger-tooth pike conger (after cutting bones)
[A]
2 Tbsps mirin sweet cooking sake
1 Tbsp soy sauce
1 Tbsp honey

---

 *directions

1. Cut dagger-tooth pike conger in 15cm width.
2. Place parchment paper on a pan, Roast dagger-tooth pike conger on both sides in a pan.





When water inside the dagger-tooth pike conger comes outside,
turn the dagger-tooth pike conger over.



3.After adding the A mixture, turn the dagger-tooth pike conger
over until it is covered with the sauce completely.





4. Ray baking paper on the baking tray,
place the dagger-tooth pike conger and sauce in a pan on it.
Roast dagger-tooth pike conger with the skin-side down
in a toaster for 5 minutes at high heat.





5. Dish it up on a plate.

---

directions movie

Kusamoti (Mugwort Rice Cake)

”Kusamoti”used to be made from mixing "Hahakogusa"(cottonweed)，
whereas it is　now made　from　mixing mashed mugwort into a rice Cake．
A good smell of mugwort is very nice.
It is very popular sweets in Japan.

Sushi Wrapped in Aburaage

Sushi Wrapped in Aburaage

"Inarizushi" is a kind of sushi.

It is vinegared rice and ingredients stuffed into pouches o faburaage (deep-fried tofu).

Sweet and salty aburaage and vinegared rice go well together.
It is very popular as one of the food for an excursion.

Kakinoha-zushi

"Kakinoha-zushi" means oshi-sushi which islightly pressed rice and fish, wrapped with a persimmon leaf.
It is one of the local Japanese dishes in Nara, Wakayama Prefectures and Ishikawa Prefecture.

It's made with bite-sized vinegar rice and mackerel or salmon (Japanese amberjack and Japanese sea bream are also used in Ishikawa Pref).

Persimmon leaf is used because of it's sterilizing effect. We don't eat it.

Saikyo-yaki

"Saikyo-yaki" is Kyoto-style grilled fish dish.
Fish slices are broiled after being pickled in saikyo-miso (Kyoto-style sweet white miso paset).

The aroma of lightly scorched miso is very fragrant.
This dish stimulates your appetite.

green spring onion salad seasoned with vinegar and miso

---

*ingredients

5 stalks of green spring onion
1/2 cake kamaboko fish paste

[A]
2 Tbsps white miso
1 Tbsp sweet sake
1 Tbsp vinegar
1/2 Tbsp sugar

---

*directions

1. Mix [A] in a double boiler until it gets grossy.





2. Blanch green spring onion, refresh it in ice bath, drain and dry it.







3. Cut green spring onion into 2 inches.



4. Cut kamaboko fish paste into 0.1 inch thickness.





5.Cool the green spring onion and kamaboko fish paste.
Mix with the vinegar-miso sauce before serving.

---

*directions movie