Sabanomisoni

"Sabanonikomi"- simmered mackerel in miso -is one of the most popular Japanese dishes.
We Japanese really love it.
We eat it not only at home, but also when we eat out.

Saba means mackerel, but almost every kind of fish can be useful.

Because it has strong flavour, it goes well with rice.

Sake no Yuan-yaki

"Sake no Yuan-Yaki" is one of the elegant washoku recipe.
The way to make "Sake no Yuan-Yaki" is simple,
after keeping chum salmon in dipping citron flavour sauce, boil it.

There are two origins of the name.
One of them is that this dish is originated with "Yuan Kitamura"
who is an expert in the tea ceremony,
and the other one is that it uses the word "yu" which means small citron fruit.

えんどうのごま味噌和え / peas with sesame dressing

「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 / ingredients

えんどう 150g
湯で塩 10g
500ccのお湯に対し
味噌 大さじ2
味醂 大さじ3
醤油 小さじ1

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150g peas
10g salt, 500cc hot water (for boiling peas)
2 Tbsps miso
3 Tbsps sweet sake
1 Tsp soy sauce
grind sesame

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●作り方 / directions

1えんどうは筋をとり硬いところは切り落とす
String peas.
Cut off the hard parts.



2 鍋に味噌と味醂を加え強火で練りすりごまを加えさらに練りあげ火から下ろしあら冷ましする
Put miso, seet sake in a pot, cook it over a high heat.
Mix it, add soy sauce, grind sesame, mix it well.
Tale the pot off the heat to cool it.





3 500ccのお湯を沸かし塩を入れえんどう豆を2分ほど茹でる
ゆでている間にボールに冷たい水を張る
Boil peas in hot water of 50cc with salt.





4 3茹で上げたインゲンをザルにあげすぐに冷水につけて冷まし ザルにあげる
余分な水分をクッキングペーパーでふき取る。
Just after boiling peas, put it up to a colander.
And soon, refresh it in ice bath, put it up to a colander.
Dry it with paper.







5 4を2で和えて出来上り
Put 4 on 3.

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●Direction movies

えんどう豆の卵とじ / Boiled peas in egg soup

「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 / ingredients

えんどう豆
卵 2個
お出汁 200ml
薄口醤油 小さじ2
味醂 大さじ1
塩 適量
----------
peas
2 eggs
200ml Japanse soup stock
2 Tsp light soy sauce
1 Tbsp sweet sake
salt, to taste

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●作り方 / directions

1 卵を冷蔵庫からだして溶いでおく
Beat eggs.

2 出汁に薄口醤油、味醂を加え味をみて塩で調整する
Add light soy sauce, sweet sake, salt to taste, to Japanese soup stock.

3 えんどう豆の皮をむく
Shell peas.

4 2を温めたら3を加え一煮立ちさせ、あくを取る。
1の卵をゆっくり鍋外回りから中へ溶き入れる
Put 2. in a pot, bring to a boil. Skim off the scum.
When boiled, add beaten eggs gently.







5 再度、一煮立ちしたら火を止め蓋をする 6 2分蒸らして出来上がり
When it comes to a quick boil, turn off the heat. Cover.
Let it continue to cook covered for about two minutes.

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●direction movie

お赤飯/Red rice

お祝いの席で食べられる伝統的なご飯料理です。
もち米とささげ（もしくは小豆）を一緒に炊いて作ります。
仕上げにごま塩をふりかけます。

Red rice is a Japanese traditional celebratory rice dish.
We boil black-eyed peas(or azuki beans) and glutinous rice in a pot.
We sprinkle on the sesame salt before serving.

鶏の水炊き/Chicken one-pot dish

あっさりとした味のスープで鶏肉や豆腐や野菜を煮込んだ鍋料理です。
ぽん酢につけていただきます。
スープは調味料を使わず鶏ガラや昆布などからだしをとります。
もともとは、鶏肉から出る旨みを活かすため、水から煮立たせる調理法であった ため「水炊き」と呼ばれます。

”Mizutaki" is a kind of one-pot dish.
People enjoy the light taste of chicken, vegetables and tofu with ponzu sauce*.
The soup stock is made from chicken bones or tangle seaweed without any seasoning.
It is originally cooked from water to make the most of stock from
chicken ,so it is called "Mizutaki"(stewed with water)

*citrus juice and soy sauce

七味唐辛子/Shichimi togarashi

赤唐辛子をメインに7種類の香辛料がまぜてつくられた日本の調味料です。
唐辛子以外の香辛料には次のような物があります。
陳皮（ちんぴ、みかんの皮）、山椒（さんしょう）、胡麻（ごま）、芥子の実、
麻の実、青紫蘇、しょうが（生姜）、青海苔、菜種
生産者によって使われる香辛料が異なります。
うどんやそばにかけて食べられます。

Shichimi togarashi is a kind of Japanese seasonings which is a mixture of seven spices such as red cayenne pepper and other flavored spices.
Other spices are the following things, dried citrus peel, prickly ash,sesame, poppy seeds, hemp seeds, green perilla, ginger, green dreied seaweed, rapeseed.
The kinds of other spices vary among producers.
We sprinkle it over noodles when we eat Udon noodles or buckwheat noodles.