Comments on: Iwashi Shoyuyaki: Sardines Sauteed in Shoyu

By: Peko Peko

Peko Peko — Tue, 19 May 2009 09:20:05 +0000

Hello Jude, Do you have a link to your mackerel version?

Hello Almondeyes, Getting more this weekend? You sound like a satisfied customer!

By: Almondeyes

Almondeyes — Sun, 17 May 2009 08:23:16 +0000

I got 5 of them from our Giant Hypermarket (Subang Jaya, Malaysia) yesterday at 0.99sen each. They were categorized under “Sanwa Fish” and I thought they looked like sardines! I prepared them like canned Ayam Brand sardines and being fresh, they were just fantastic. Go ahead and get some! I am getting more this weekend! Cheers!

By: Jude

Jude — Sat, 15 Nov 2008 20:02:31 +0000

So simple and delicious… I make something very similar but with mackerel.

By: Peko Peko

Peko Peko — Sun, 09 Nov 2008 15:59:48 +0000

Hello DocChuck,

Thank for stopping by! Sardines in oil on a cracker go very well with sake.

I checked out your page, your Choice Reuben Sandwich looks yummy. Home made Russian dressing too.

It is SOOOOOOO hard to find a really excellent sandwich in Japan. I love bread and I love sandwiches, so that is a definite minus to living here.

Stop by again.

By: DocChuck

DocChuck — Sat, 08 Nov 2008 17:19:03 +0000

WOW! That’s an impressive post.

But I think I’ll have my sardines out of a can (packed in oil) . . . served on a saltine cracker . . . with a dash of Tabasco and a squirt of fresh lemon juice.

Of course, I’m a pretty simple guy . . . LOL!

By: PakuPaku

PakuPaku — Sat, 08 Nov 2008 15:54:30 +0000

Hello, Marc-san,
I love imashi sashimi with a little grated garlic, actually it is my favorite kind of sushi!
By the way, your oden looked very yummy. The purse is called kinchaku. We also call them mochi-iri-kinchaku. It means mochi in kinchaku.

By: Marc @ NoRecipes

Marc @ NoRecipes — Sat, 08 Nov 2008 03:18:05 +0000

My ojiisan used to make iwashi sashimi with a little grated garlic on top. Your prep sounds fantastic. I have an unrelated question for you guys, what are those little purses made of abura-age stuffed with mochi and tied with kampyo called? If my description isn’t cutting it, there are photos in my latest post. Thanks!

By: Peko-P

Peko-P — Fri, 07 Nov 2008 16:32:04 +0000

Hi kat, I don’t think I have ever bought the canned ones, except for tsumami, as they go with beer exceedingly well. Yeah, try the fresh ones, they are great!

By: kat

kat — Fri, 07 Nov 2008 14:24:49 +0000

I always buy canned iwashi. I should really get in gear and buy fresh.