Foodbuzz never asked me for such an article. I just wrote it first out of concern for some of my Foodbuzz Friends!

It was Lou-Ann’s surprise in particular which originally prompted me into investigation to back up knowledge acquired though many years spent in this great country, Japan. It is the second time I publish this article as it has become more of actuality and new information has been made available.

I use the word “great” when applied to Japan for a simple reason:
Japan is the one country which most extensively conducts and sponsors research and development of fish stocks.
This country has also come up with some momentous discoveries related to the fishing environment:
-Japanese fishermen south of Kyushu Island discovered that planting trees on small islands increased manifold the amount of vegetal plankton carried into the surrounding sea resulting in an immediate increase of the fish population.
-Japanese researchers found out that building small pyramids on the sea floor with concrete or plastic (a beneficial dumping at last?) blocks attracted corals, sea anemones, seaweed and shellfish, thus creating a food chain for fish. Such pyramids will surely prove more beneficial to mankind than all the Egyptian pyramids put together!
They have also realised that dragging out sunk ships was not needed as the same lost vessels were populated by all kinds of marine life!
In the north of Japan crab stocks are been replenished by simply sinking giant scaffolds to the bootom of the sea, thus providing the delicious critters with the subtarreanean geography they love best!
Sakura ebi/Cherry shrimps fishermen in Yui (Shizuoka Prefecture again!) syphon the shrimp out of the nets before opening and releasing all other marine lie safely back into the sea!

The Japanese have been (unjustly) accused of emptying the seas. Actually Spain holds the world record for fish catch and consumption.
I already have written an article on whale meat. I find it galling that Japan is villified for eating whale meat by the very countries which depopulated the globe of sea-mammals in the 19th Century: US, Canada, Russia, Australia and New Zealand (alright, Great Britain for the last two maybe!) in the Pacific Ocean. US, Canada, Norway, Great Britain, France, Spain and Russia in the Atlantic Ocean. And most of them again in the Arctic and Antarctic Oceans. What do you think Commodore Perry was before he was delegated to order Japan to “open its doors”?
This country is repeatedly thrown into the same basket of evils. I was recently “told off” because the Japanese kill sharks for their fins before throwing the dead fish back into the sea. Sorry, mate, but you will have to ask the Chinese! The Japanese eat the whole fish when they catch it and make kamaboko from it!

It could go on and on, but this was never the real purpose of this article.

Now, to illustrate and justify the heading of this posting, here is a list of the fish and seafood raised in Japan as opposed to being caught in the wild:

Blue Fin Tuna/Honmaguro

Yes, you read it, Blue Fin Tuna! After 23 years of experimentation, a Kyushu fishmonger has finally succeeded in producing the fish from natural mating inside giant offshore sea parks. The fish is already sold over the counter at supermarkets.
No later than last year the Tokai Marine University in Shimizu, Shizuoka City (I live in a great place, don’t I?) also succedein a more sientific manner the raising of the same tuna from the egg, promising that domestic Blur Fin Tuna will roam the same waters in Suruga bay as their wild cousins!
With a ban on tuna fishing in the Mediterranean Sea being pushed through legislation by the EU, Japan will find itself one day in the rich position of actually exporting tuna!

Big-eyed Tuna/Mebachi Maguro

Human-raising Research is conducted and nearly brought to fruition.

Albacore Tuna: Kihada Maguro

Human-raising Research is conducted and will soon be sucessful.

Note:
Indian Ocean Tuna/Indo Maguro: Human-raising Research is conducted abroad and such fish are imported to Japan.

Yellowtail/Buri

Over 62,000 tons of human-raised fish consumed last year.

Amberjack/Kanpachi

Over 49,000 tons of human-raised fish consumed last year.

Striped Jack/Shima Aji

Over 3,000 tons of human-raised fish consumed last year.

Horse Mackerel/Ma Aji

Over 3,500 tons of human-raised fish consumed last year.

True Mackerel-Japanese Mackerel/Ma Saba

Human raising succeeded and fish are already sold over the counter.

True Sardine-Pilchard/Ma Iwashi

Human-raising Research is being conducted and could created a real revolution as the same fish also become feed for above tuna.

Isaki/Grouper variety-Parapristipona Trilinoatum

9 tons of human-raised fish consumed in Nagasaki Prefecture alone last year. Shizuoka is also coming up with them!

Silver Salmon/Gin Sake

Over 8,000 tons of human-raised fish consumed last year.
Production very fast.

Porgy/Madai

Over 71,000 tons of human-raised fish consumed last year as opposed to 15,000 tons caught at sea.
Al kinds of seabreams are actually on the line.

Seabass/Suzuki

382 tons tons of human-raised fish consumed in Kagawa Prefecture (Shikoku) alone last year.

Sand Borer-Sillago/Kisu

Human-raising Research is being conducted.

Bar-tailed Flathead/Kochi

Human-raising is being conducted.

Ainame/Alexagrammos otakii

Human-raising has succeeded and some fish is already sold over the counter.

Kelp Bass/Kue

A success story in Shizuoka and Nagasaki Prefectures where human-raised fish are already sold over the counter.

Globefish-Tiger Globefish/Tora Fugu

Over 5,000 tons of human-raised fish consumed last year.
Shizuoka is rapidly becoming a major producer, especially inhamana (sea) Lake in the Western part of the Prefecture.

Large Prawn/Kuruma Ebi

Over 1,700 tons of human-raised prawns consumed last year.

Spiny Lobster/Ise Ebi

Human-raising Research is being conducted.

Ark Shell-Bloody Clam/Akagai

Human-raising Research is being conducted.

Gaper/Mirugai

Human-raising Research is being conducted

Large Cockle/Torigai

Human-raising Research is being conducted

Hard Clam/Hamaguri

Very large amounts of half human-raised shellfish consumed last year.
All the clams picke by tourist in Hamana lake have actually been planted young there!

Surf Clam/Hokkigai

Human-raising Research bein conducted

Abalone/ Awabi

32 tons tons of human-raised abalones consumed in Hokkaido and Nagasaki Prefectures alone last year.
Now, knowing the price of such shellfish and the enormous consumption in other countries, it promises to become a very lucrative business!

Scallops/Hotate

Over 270,000 tons of human-raised scallops consumed last year.
The shellffish being hermaphrodite, it will become easier and easier tomake and sell. Here in Shizuoka it has simply become ridiculaoulsy cheap!

Oysters/Kaki

Over 220,000 tons of human-raised oysters + over 35,000 tons of the same out of the shell consumed last year as opposed to 1,600 tons of wild oysters.
Actually soon or later the catch of wild oysters will become strictly regulated as many other shellfish. Poaching both by Japanese and “foreigners” is being fought off in earnest.

Sea Urchin/Uni

7 tons tons of human-raised sea urchin consumed in Hokkaido Prefecture alone last year.

Conger Eel/ Ma Anago

Human-raising Research is being conducted

Common Eel/Unagi

Over 21,000 tons of human-raised fish consumed last year as opposed to 610 tons caught in the wild.

In some places, notably Mishima City, eel restaurants refuse to serve wild eels.

Oike Conger eel/Hamo

Human-raising Research is being conducted.

The Japanese have also starting research on different varieties of octopus/tako and squids/ika.

Probably more coming soon or later!

RECOMMENDED RELATED SITES:
Warren Bobrow
Wild River Review
Bread + Butter
5 Star Foodie
Frank Fariello
Elinluv Tidbit Corner
Tokyo Terrace
Maison de Christina
Chrys Niles
Comestilblog
Greedy Girl
Bouchon For 2

Please check the new postings at:
sake, shochu and sushi

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日本語のブログ
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The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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Plain steamed ankimo served with simple cold ponzu sauce

I have already introduced the recipe for preparing Ankimo/Frogfish Liver (Japanese Foie Gras) in a precedent article as well an article on various presentations.
This posting will show you other possibilities!

The oshizushi/pressed sushi above is a beauty with fish jelly on top!

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Ankimo Gunkan Mini Seriies!

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Ankimo does not have to be on sushi.
It can be cooked for its own sake such as in Japanese style above or:

Ankimo Pasta. Japanese foie gras instead of duck/goose foie gras!

The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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Salmon is a favourite almost everywhere on the Globe, but it is in Japan that you can enjoy in the most numerous manners!

Like every other fish it has many names according to season and place:
Shirozake/White Salmon, Akiaji or Akizake for Autumn Salmon, Shake in Tokyo.
In Spring it is called Tokishirazu.
I don’t have to tell you there are many, many names for it all over the world!

Its roe, before processing, is called Sujiko in Japanese, whereas the salmon roe, once treated, is called Ikura.

Many Japanese appreciate the roe untreated, but more people enjoy it on top of rice as it is with some soy sauce and grated wasabi.

It also makes for some splendid colourful creation on a plate of sushi!

As oshizushi/pressed sushi, it can make some very interesting combinations with the salmon flesh and roe.

Have you ever tasted Sake Gohan/Salmon Rice?

Slightly smoked the Japanese way, It is extensively used in the making of bentoes!

The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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Last night, I took two of my students to Sushi Ko in Shizuoka City to introduce them to the highest quality for the best value sushi in town.
Most sushi restaurants in Japan do not advertize their prices, whereas Sushi Ko does so expcept for the sashimi of thday, which are nonetheless of very good value.

Moreover they serve local seafood whenever possible, and seasonl one only. You do not visit Sushi Ko to fill yourself with cheap fat rolls, but to appreciate healthy top class sushi and sashimi.

My students, being both ladies. we ordered a Chablis bottle to start.
Halfway, I ordered for myself a glass of succulent Shizuoka Sake, “Shosetesu/正雪 brewed by Kansawagawa Brewery (located in Yui, one of the best spots for fihing in the Prefecture!).

Sashimi: Katsuo/bonito, Shimaaji/Stripde Jack and Kinmedai/plendid alfonsino

Since the last time I visited the place in June with the Missus, the seasonal fish haven’t changed that much yet and we almost ordered the same.
We started with a plate of sashimi consisting of katsuo/bonito, shimaaji/striped jack (a variety of saurel) and kinmedai/plendid alfonsino (a variety of grouper) all caught off Shizuoka’s shores!

Next we ordered a “tennen-aji” a saurel caught in the wild as a tataki/Japanese-style tartare served with the rest of the fish.

The fish being extremely fresh, its bones and head were later served deep-fried/karaage!

Then, it was for the Sushi Ko classics:
Sushi Millefeuille with maguro/tuna, kyuuri/cucumber, avocado adn topped with tobikko/flying fish roe!

Piri kara hotate maki/spicy scallops roll. A superlative roll made with with finely cut scallops, tobikko, chili pepper, finely chopped leeks and peanuts with mayonnaise and what else.
A must at Sushi Ko!

A plate of vegan sushi!

The last order is unfortunately going to creat consternation among some of my friends in the US: kujira/whalemeat seasoned with a little salt and a good amount of goma a bura/sesame oil without any siy sauce. Succulent!

Sushi Ko
shizuoka City, Aoi Ku, Ryogae-cho. 2-3-1 (Aoba Koen)
Tel.: 054-2512898
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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As explained in a precedent posting on Kampachi we are just between two distinct seasons for Buri/鰤 or Yellowtail, as Hiramasa or young Yellowtail is caught in Summer and Buri/Mature Yellowtail is caught in Winter.

How do you recognize them apart?

Buri has a “square chin” as they say in Japanese. Look at the back extremity of the mouth,

whereas it is more rounded for the hiramasa.

In Japan they are caught south of Hokkaido Island.
They come under many names: Wakashi, Inada, Warasa, Wakana, Hamachi and Mejiro.

Buri/Yellowyail is most popular when caught in rising waters in Winter when called Kan Buri/寒鰤 or “Cold Yellowtail.

Buri sashimi after light grill/Aburi/炙り

Young Yellowtails are best eaten as sahimi or

Buri Sushi

or as sushi as they are leaner then.

Older buri, cotaining a lot of fat, are better eaten cooked

Buri Teriyaki,

Buri Ara with the whole head, or

Buri Mopponzu, including innards, especially liver and heart.

In the West of Japan, a New Year Meal cannot be conceived without buri!

Natural Buri catch accounts for 70,000~80,000 tonnes, while human-raised buri accounts for over 130,000 tonnes every year.
Imported buri account for less than 3,000 tonnes.

The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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With the first days of Autumn upon us, Kampachi or Amberjack is appearing on our plates in Japan!

The fish seems to have so many names in any language: Amberjack, Purplish Amberjack, Yellowtail, Greater Yellowtail, and Ruderfish in English, whereas in Japanese it is called Kampachi, Akahana, Kampa, or Shokko among others, not accounting for regional names!.

It is caught along Central and South Honshu Island, including a lot in Suruga Bay in Shizuoka Prefecture!
It is a very popular fish as it happens to come just in between Hiramasa/Young Japanese Amberjack-Five ray Yellowtail in Summer and Buri/Mature Japanese Amberjack-Five Ray Yellowtail in Winter, making a favourite for the season, but bringinga lot of confusion on foreign tables because of the similar names.
Kampachi (Seriola dumerili (Risso) in Latin) and Buri (Seriola quinqueradiata Temminck and Schlegel in Latin) are very similar but their season is different. Beware of scams! Actually the meat looks different.

Kampachi vs Buri Sushi

Natural Kampachi is quite rare in Japan these days whereas human-raised are plenty.

Kampachi is savoured in many ways: Sashimi & Sushi, Grilled (Yakimono), Simmered (Nizuke), Meuniere and fried.
Choose comparatibely small specimens. Beware of the large cheap specimens!
Ask for a variation in Sushi called “Kampachi Aburi”?kampachi lightly grilled on one side: a beauty!

The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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Shirogisu, or Sillago in English probably has as many Japanese names as English names.
The Sillago found along the Japanese shore is also called sillago japonica, Whiting or Smelt-Whiting in english, Shirogisu, Kisu, Magisu and Kisugo in Japanese.

The best specimen in Japan are caught in Fukuoka (Kyushu) and Ehime (Shikoku) prefectures from Spring to Summer.

Shirogisu sashimi

The greatest part of the sillago catch comes from Indonesia, Korea, Thailand, China and other Asian countries.
Fortunately, here in Shizuoka, we do catch a sizeable amount in Suruga Bay guaranting fresheness in season.

Shirogisu Sushi

If absolutely fresh, shirohisu/sillago makes for an interesting moresl, the more for it as it is quite rare in this form.

Sillago Tempura

The most popular way of savouring it is as tempura or breaded and deep-fried, although the fish taste will vary greatly with freshness!

The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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On Monday August 31st, my birthday, the Missus invited me to our favourite sushi restaurant in Shizuoka City, namely Sushi Ko!
There are many reasons for Sushi Ko to be our favourite sushi restaurant that I have mentioned many a time before: supreme fish and vegetables (and even meat), great side dishes, including cooked dishes, originality, great service and willingness to tackle customers’ challenges! On top that add a great list of sake, shochu and even wines! As for the icing the prices are more than reasonable and clearly indicated!

As for the drinks I decided to join the Missus (at least for the first and last glasses) in opening a white Chablis from home in Bourgogne, France. Chablis, and Chardonnay as a general rule, goes very well with sushi.

That did not prevent me from “abandonning” the Missus for a geat sake made in Shizuoka City by a brewery called Masu Ichi! The sake itself is a premium honjozo.

As a general rule, and this is one of those rare moments we (almost) totally agree on, is to start with the sashimi of the day:
Hon Maguro no Akami/lean part of a wild bluefin tuna and Suzuki/seabass.
Notice the edible shiso/perilla flowers!

The next sashimi (I ordered that) was Aji no Tataki/saurel tartare from a wild saurel (some of them are also bred in semi-captivity).

The fish is so fresh that we were later served the all the bones and head deep-fried that you eat like crunchy rice crackers!

It was then we started serious on the rice.
One of Sushi Ko’s creations you must absolutely ask for are their sushi Millefeuiles! They come with different ingredients according to seasonal avaibility.
This particular one contained Kanpachi/albacore, Kazu no ko/herring roe, o-kaka/seaweed mix, Mitsuba/trefoil leaves and katsu bushi/dried bonito shavings. Succulent!

Mr. Oda, who is also a keen blogger, then offered us on the house a little creation of his: Ika Tsuru/Cuttlefish Crane. Cute, isn’t it?

Maguro zuke nigiri is raw tuna (lean part in this case although chu toro and toro can used) marinated in a mixture of soy sauce, sake, and mirin (and other secret ingredients varying with each restaurant). Very sweet, you could have it instead of dessert!

Sakura is raw horsemeat in this case served on nigiri (can be served as sashimi, of course) with a topping made of freshly grated ginger and chopped thin leeks. Very sweet, too! One day I will ask Mr. Oda to prepare me a horsemeat tartare sushi!

Sushi Ko also has some great sake from other regions to offer such as this Kirinzan from Niigata Prefecture. Although a non-premium sake, it is certainly than a lot of so-called superior sake!

Although neither of us is vegan, mr. Oda and I have this little game every time of a challenge consisting of a plate featuring at least four vegan sushi.
Here is what the chef came with this time:

Himenegi/young thin leeks reminscent of French ciboulette.

Kaiwaredaikon/Japanese radish sprout, lightly boiled and topped with some umeboshi/Japanese pickled plum.

Betarazuke/daikon lightly pickled in sweet vinegar. In this cases served with a piece of shiso/perilla leaf between the shari/sushi rice and the neta/topping. Some lime skin was grated ontop making for a sweet sophisticated taste!

Mitsuba/Trefoil: the stems and leaves were slightly boiled and sparated, making for a bicolour combination accentuated by finely cut kyuri/cucumber!

The Missus who is definitely more carnivorous than I asked for Mr. Oda’s special Niji Maki/Raibow Rolls.
This particular one contained: Tamagoyaki/Japanese omelette, Akami/lean tuna, Suzuki/seabass, Sake/salmon, Kaiwaredaikon/Japanese radish sprouts, Ebi/boile shrimp, Kyuri/cucmber and Anago/broiled conger eel!

We were both still feeling for a “betsubara”/another corner of the stomach to fill and we ordered sanma aburi/Pacific saurel grilled on one side and served with a topping of gated daikon and some soy sauce.

I naturally asked for more tamagoyaki/Japanese omelette.

And the Missus ordered her favourite negitoro maki/roll containing minced toro tuna and chopped thin leeks.

We also had miso soup with cockles and a complimentary dessert not pictured here.

I usually do not mention prices, but if you want to know, we paid 180 US $ for the lot including the drinks (there was on more servin of magurozuke)!

Sushi Ko
shizuoka City, Aoi Ku, Ryogae-cho. 2-3-1 (Aoba Koen)
Tel.: 054-2512898
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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To answer Christina’s question (visit her great blog at Lobster Queen!) who asked if a lobster could be eaten raw, here is the basic recipe for preparing it.
Note that lobsters are fine, but spiny lobsters are best, especially small/medium specimens!

The lobster should be still alive before you start proceeding.
First clean the live lobster under running clear cold water.
Note that live lobsters are very “lively”!

Use a short and sharp wide blade knife.
Maintaining the lobster securely in one hand, stab the lobster with the knife point deeply just behind the head at a slant forward.

You should be able to easily twist the tail away from the head.

Put the head aside (will come onto the plate later).

Turn tail over and cut bewteen soft underbelly part and hard shell part.

Cut along both sides.

You should be able to easily pull out the underbelly shell. If you have problems pulling it out, insert a spoon between the shell and the flesh.
Should come out easily then.

Pull the flesh out the shell.
Peel off the thin brown skin and discard.

First cut tail flesh lengthwise through the middle.
Take innards out and discard.
Ten cut the flesh across into one bite size (small size by European/American standards!).

Drop into iced water and clean off the sticky juices. As the flesh will turn white if you leave it in the water too long, this process should not last more than 1 minute!

Take water off in kitchen paper.

Using the shell (cleaned in cold running water and wiped), arrange sashimi as above. Very easy!
You will find out that the flesh is sweet.
A little wasabi and soy sauce (ponzu is even better) is all you need!

The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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Vegan Sushi at Sushi Ko, Shizuoka City

I’ve been asked for some time about the secrets of making sushi rice, or “shari/シャリ in Japanese, but actually there are no real secrets, only a method.
The following recipe is professional and involves a large volume. Think of a sushi party before preparing it. There are simpler versions (the Missus is particularly good at it!) and I’ll be glad to reply to enquiries!
The advantage of this recipe is that it will fit the needs of vegans, vegetarians and omnivores alike. It is also open to a lot of variations. Read the notes at the end!

-Check the pics for the tools you will need, or their subsitutes.
-I do not explain the rice steaming itself. I assume you Know how to steam rice.
Note: a simple trick to add taste to your rice: steam with a piece of konbu/昆布/seaweed!

INGREDIENTS:

-Rice: 3 “go”/540 cc/2.7 cups. A “go” is a traditional measure in Japan: 180 cc.

Sushi Stock (about 120 cc/0.6 cup):
-White sugar: 55 g
-Salt: 18 g
-Rice vinegar: 82 cc/0.82 cup
Mix all above ingredients until dissolved and keep ready.

RECIPE:

Steam the rice to slightly harder than usual. Drop inside wooden sushi bowl/飯台/handai (keep in mind to humidify the bowl with clean water before using!)

While the rice is still hot (important!) pour sushi stock all over it.
A technique is to hold the wooden rice spoon/しゃもじ/hamoji over the rice and pour the stock onto it for better uniformity.
“Cut” through rice with wooden sushi spoon/shamoji.

After having made “cuts” through the rice, mix quickly (this is probably the most important step!). As the stock will flow down, mix from bottom to top, scooping the rice and flipping it over.

Scoop rice and drop it on top and “cut” through.

When mixing the rice, bear in mind that overmixing will result into sticky rice. Just “cut” through and mix. It should take only a minute. Next spread the rice and cool it with a hand held traditional fan/うちわ/uchiwa for 10 seconds.

By cooling the rice with a fan/uchiwa, it will allow for an even expansion of the vinegar. Turn rice over once more and fan it for 10 more seconds.
If you use the rice at once, it will get sticky. Leave it covered with a humid and clean cloth for a couple of hours.
Don’t forget to clean the wooden bowl with clean water after usage!

NOTES:
-The type and brand of rice, vinegar, sugar and salt will all play into the taste. Investigate and experiment!
Depending upon the region, sushi rice will taste vastly different in Japan.
In Tokyo, it will taste almost sour, while it will appear sweet here in Shizuoka.
You may use brown sugar instead of white sugar for a different colour.
But it will be easier to make a mistake in taste balance!
The same if you want to introduce a little soy sauce in the stock!