Now this recipe is actually different from the super pretty one I made above but its all the same. Most supermarkets here will stock kaisendon sashimi kits, they basically just include サーモン (salmon), まぐろ (tuna) and 鯛 (sea bream) that have been cut up into bite sized chunks. Unlike the super fancy kaisendon above this one only set me back about 400円 for the fish. I picked up a packet of Kaisendon no tare 海鮮丼のたれ (soy based seasoning for the kaisendon) while I was grabbing the fish, it can either be used to marinate the sashimi before it is placed upon the rice or pored over the top once it is assembled. Here is one of the little packets of the sauce. Tare たれ is used in a huge array of Japanese dishes from nabe to sashimi to yakiniku, and is essentially flavored or thickened soy sauce with added dashi, vinegar, etc. That said each variation is a little different depending on the dish it is to be used with. I really like sushi rice so I decided to make some to go underneath the fish. Its super easy to do, this is the 米酢 (rice vinegar) that I like to use, you simply add it to the freshly steamed rice with a little sugar and salt straight out of the rice cooker. http://www.wikihow.com/Make-Sushi-Rice But i don’t need to get into that. And here is the finished product, garnish with some shredded nori 海苔 (dried seaweed) and a little wasabi, Enjoy!
In this special mochitsuki 餅搗き edition of The Mochi Diaries im going to go down a path a little different from the norm, welcome to Chapter 9 of The Mochi Diaries- Mochitsuki Special Edition 餅搗き増刊.
Last weekend my base chuugakkou 中学校 (Junior Highschool) had their annual mochitsukui no hi 持ち搗きの日 (Mochi making day), obviously due to my grand affinity for mochi such an event had me excited from the moment I heard about its existence!
An annual tradition across Japan, making mochi is a traditional part of the shogatsu 正月 (New years) celebration. Mochi is an essential food around the end of the year with it being included in several Osechi-ryōri 御節料理 (Traditional Japanese New Year foods) including zōni お雑煮 (Clear savoury Japanese soup containing mochi), Kagami mochi 鏡餅 (literally mirror rice cake, a new years decoration) and shiruko 汁粉 (Sweet red bean soup with mochi).
Boiled sticky rice 餅米 (mochigome) is placed into a stone concave container and patted with water whilst being flipped by one person while another beats the dough with a large wooden mallet.
At my school, each class and year level had a turn throughout the day at pounding their own mochi with members I the local community.
Once the pounding was complete the dough is moved to a rice flour covered table where the students shape and package their mochi to take home.
I received my own box to take home and rather than just eating them as is I though I might show you just how versatile a food these sticky balls of joy in fact are!!
The first piece I put in zenzai 善哉 (sweet red bean soup) which I made using by adding a little milk to some anko and heating it up.
The other piece I placed on some foil and baked at 170degrees for about 20minutes. When subjected to heat the mochi grows up like a crispy mushroom whilst the bottom half retains the sticky mochi texture anchoring it.
I filled the bottom with the anko paste and used the kinako powder to dust the outside, really my own creation of my imagination, I shall call ‘yaita kinako kinoko mochi’ 焼いた黄粉茸餅 (baked soybean mushroom mochi)!
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Today was mochitsuki (mochi making day) at my chuugakkou 中学校 (Junior High School). In what was literally the most touching thing that has happened to me since I arrived in Japan, a couple of my 2年生 (8th grade) students gave me some handmade mochi they made especially for me.
Apparently they had noticed how much my Japanese has improved since I arrived and they wanted to express their gratitude towards me for studying hard everyday so I could speak with them!
Many who know me will be aware of my grand love of teishoku 定食 (Japanese Set Meal) which are always ever so special when you make them yourself.
Last night I came across some sashimi at a local produce store that I though looked fair delicious, so I though I would try my hand at slicing up sashimi.
The pack I purchased included Saba 鯖 (mackerel), ika いか (squid), maguro 鮪 (tuna) and hamachi 魬 (yellowtail).
Although I am a decade off becoming a master sushi chef I’m down with the fundamentals of slicing raw fish, basically the most important part is you cut fish across the grain not along it otherwise its going to end up tough and chewy instead of melt in your mouthy.
There are different techniques used for cutting different varieties of fish, for sashimi mostly the hira zukiri 平ずきり (thick sliced sashimi) technique is used which is good if the fish is to become sashimi.
However with squid it is first scored then cut using the ito zukiri 糸ずきり(thread sliced sashimi) technique.
Alongside this I simply prepared some steamed garlic shoots, miso soup and various tsukemono 漬物 (Japanese pickles). Normally this would also be accompanied by a bowl of rice but I’m on a diet so I skipped it to save the empty carbs ☆〜（ゝ。∂）
I know it’s been a long while since I published the first installment of ‘Meccha Oishii Japanese Candy Adventures’ but every step of creating these posts is very time consuming so I have been subconsciously putting off creating Part 2, alas it is now complete so please enjoy. Popin’ Cookin’ – Curry Set (Meccha Oishii Japanese Candy Adventures: Part 2)
In this kit we shall be making karē raisu カレーライス (curry rice) and accompanying Korokke コロッケ (croquettes) a popular dish in Japan. Keep in mind like the last entry where I made gyoza and ramen, similarly these tiny dishes are actually savoury.
First things first take your various bowls and cut them up accordingly, this will make things easier. If you like you can also trim around the round serving bowl to make it a tad more aesthetically pleasing.
First we will be making the rice so grab the blue packet ライス.
Pour the entire contents of the rice packet along with not one but TWO measures of water into the almost rectangular container and mix it until it becomes fluffy.
Once your done transfer your ‘rice’ to the serving bowl, covering 2/3rds of one side as I have done.
Next up were making the Korokke コロッケ so grab the orange pack labeled Poteto ポテト (Potato).
Once again pour the packet into the almost rectangular container along with ONE measure of water and mix until you can roll it into a doughy ball.
Spit the dough in half, transfer to a plate and mold them to whatever takes your fancy. I went with a star and heart, this can be a little tricky to do ebtirely with you fingers, so use the mixing spoon as it is flat.
Once your done, temporarily set them aside.
Take the bag of crispy balls and crush them to dust prior to opening them.
Once again pour the crushed balls into the almost rectangular container.
Then proceed to roll your potato shapes in the crispy coating until they are well covered.
Once again set them aside as they are all done!
For the final step grab the brown packet labeled カレー (curry) and pour it into the almost rectangle container.
Add ONE measure of water to the powder and mix thoroughly until it is a thick brown paste.
Transfer your finished curry to the serving bowl in the empty third alongside your rice and your done!
There you have it the finished dish カレーライス コロッケ セット(curry rice and croquette set meal) !
Funness (楽しい) – 4/5
Tastiness (美味しい) – 3.5/5
Authenticness (正真正銘) – 4.5/5
Overall impression (全体の印象) – 4/5