Chazuke with Leftover Yakizakana

Chazuke with Leftover Yakizakana Chazuke with Leftover Yakizakana
Sprinkle some chopped leftover grilled fish on rice, pour on some hot tea and you’ve got chazuke, a quick meal that has been eaten in Japan for more than 1,000 years.…
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Yakizakana: Komochi Maruboshi Nishin (Grilled Dried Herring)

Yakizakana: Komochi Maruboshi Nishin (Grilled Dried Herring with Eggs) 焼き魚: 子持ち丸干しにしん Yakizakana: Komochi Maruboshi Nishin (Grilled Dried Herring with Eggs) 焼き魚: 子持ち丸干しにしん
In Japan there are literally more ways to prepare fish than one can easily imagine. Yakizakana, grilled fish, is one of my all time favorites. Sakana-no-hoshimono, dried fish, is extremely tasty and quick and easy to make. I discovered this one the other day, it is a…
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Shiokara Report: Enjoying Homemade Squid Shiokara

Shiokara Report: Enjoying Homemade Chinmi Squid Shiokara いかの塩辛 Shiokara Report: Enjoying Homemade Chinmi Squid Shiokara いかの塩辛
Shiokara is a favorite of Miwa and she made some recently and it is ready for eating. Shiokawa is made of salted squid semi-fermented in its own guts and is a kind of chinmi, literally ‘rare taste’. Japanese like shiokara on rice or with sake.…
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Sardine ‘Meatballs’: Iwashi Tsumire Iri Miso Udon

Sardine ‘Meatballs’: Iwashi Tsumire Iri Miso Udon いわしのつみれ入り 味噌うどん Sardine 'Meatballs': Iwashi Tsumire Iri Miso Udon いわしのつみれ入り 味噌うどん
Ground sardines make a rich and wonderfully nourishing focal point to miso soup with udon noodles. Hand chopped or pureed in a food processor with ginger and scallions then gently simmered in broth mellows the heavy sardine taste.…
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