JAPANESE GLOSSARY
SEAFOOD PRODUCTS
Chikuwa
Grilled Fish Paste
Chikuwa, which literally means “bamboo ring”, is so called because it resembles the cut end of a bamboo stalk. Seasoned white fish paste is skewered on bamboo or metal spits, then grilled or steamed, although the former is more common nowadays. Usually eaten chilled as a side dish, often dipped in soy sauce or used to accompany beer or sake, chikuwa makes a good low-fat source of protein. It can also be used in o-den or grilled and eaten hot.
Hanpen
Boiled Fish Paste
A traditional fish paste product made from white fish, often mixed with yamaimo (Japanese yam) and believed to date from the Edo period. It is white with a soft, spongy texture and mild taste. It is one of the most common ingredients in o-den, a popular winter dish which consists of various ingredients stewed in a light dashi broth. It can also be fried with butter. Hanpen is low in fat, high in protein and a rich source of calcium.
Himono
Dried Seafood
Himono literally means “dried things”, but it commonly refers to dried seafood, which generally contains more calcium, phosphorous, iron and potassium than raw seafood. Popular himono includes sardine, horse mackerel and especially squid, which is known as surume. There are numerous ways to make himono: maruboshi refers to fish that are dried after being soaked in salt water. Mirinboshi refers to seafood that is dried after being soaked in mirin. Himono is served as a popular traditional breakfast.
Kamaboko
Steamed Fish Paste
Kamaboko is produced by putting highly nutritious fish paste known as surimi, made from puréed white fish, on a small wooden board and steaming it. Sold in small semi-circular loaves, kamaboko is a convenient way of getting all the goodness of fish, without having to go to the trouble of preparing it. Pink and white slices of kamaboko are served chilled with soy sauce and wasabi or are placed in bowls of udon or ramen soup. Kamaboko is increasingly popular outside Japan.
Katsuobushi
Dried Bonito Flakes
To make katsuobushi, bonito fish fillets are salted and left to ferment and dry for four to six months before being shaved into fine flakes. Katsuobushi is often used to make dashi. Konbu is heated in water on a medium heat then removed just before boiling. Katsuobushi is then added to the stock, which is brought to the boil and strained. Katsuobushi is also used as a topping for salads, tofu and cooked vegetables. There are varieties of finely sliced katsuobushi made especially to be used as garnishes.
Niboshi
Small Dried Fish
Niboshi, sometimes known as iriko, are small fish such as anchovy and sardine that have been boiled and dried. They are used as a dashi ingredient for miso soup and stewed dishes. To make niboshi dashi, first the heads and internal organs of the niboshi are removed to avoid bitter and fishy-smelling stock. Then, to bring out their taste, the niboshi are split lengthwise, before being soaked in water. The pre-soaked niboshi can then be put into water, boiled for two to three minutes before straining. It is also eaten as a healthy snack.
Satsuma-age
Fried Fish Paste
Satsuma-age is fish cake fried in oil, giving it a rich golden brown colour on the outside. It originates in the area around Kagoshima on the southern island of Kyushu, which was historically known as the Satsuma region. Sometimes the fish paste is mixed with vegetables such as gobo (burdock root), squid or boiled egg before frying. Usually round or semi-circular in shape, with a thickness of around 1-2 cm, Satsuma-age is a popular addition to o-den, or hot udon noodles in soup.
No comments:
Post a Comment