Posts Tagged ‘aozakana

Depachika: Sanma-zushi

Depachika: Sanma-zushi

Aozakana season is upon us here in Japan. Aozakana literally means ‘blue fish’. Aozakana isn’t a species but a category. Aozakana are varieties like mackerel (saba), saury (sanma), sardine (iwashi) and so on. The backs of these fish are blue in color and in the autumn and winter they are particularly fatty and oily. Japanese say, abura ga notteiru (脂がのっている).…

Sardine ‘Meatballs’: Iwashi Tsumire Iri Miso Udon

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.

How to Clean Sardines

How to Clean Sardines

How to Clean Sardines Japanese Style
How to Clean Sardines Japanese Style
Sardines are full of nutrients and flavor, but just how to clean them?

Iwashi Gohan Sardine Rice

Iwashi Gohan Sardine Rice

Home Cooking with Aozakana: Iwashi Gohan (Sardine Rice) いわし・鰯ご飯
Iwashi Gohan (Sardine Rice) いわし・鰯ご飯
You’ve got to try this dish! Simple and tasty home cooking with aozakana; just sardines, ginger and rice.

Iwashi Shoyuyaki: Sardines Sauteed in Shoyu

Iwashi Shoyuyaki: Sardines Sauteed in Shoyu

Iwashi Shoyuyaki: Sardines Sauteed in Shoyu (鰯 醤油焼き)
Iwashi Shoyuyaki: Sardines Sauteed in Shoyu (鰯 醤油焼き)
Sardines sauteed in sake and soy sauce with ginger make an excellent side dish and goes extremely well with sake and beer.

Pages: 1 2 Next

ContactCopyright © Kyoto Foodie: Where and what to eat in Kyoto, All Rights Reserved.