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6 kinds fishes Japanese loves(魚)

When I went to one of the Arab state, I found rarely fish in fish market. I tried to ask workers  “What’s name of this fish?” in Arabic language.
He said, just “fish”.

Well…I understand THIS IS FISH at a glance. This is NOT a rabbit, a pig or the other animal.

So, I asked them “What’s name of this fish?” in English, again.He said

Fish. Fish is fish.

I got fish does not have name in this state…I heard later, fish is for poor that can not buy meat even.

This means Japanese are as miserable people for them.  Sushi is for poor, right?  Hahaha😀

Today, I introduce 6 kinds of fishes that these poor people usually eat again.

sweetfish

“Ayu” means sweet fish in Japanese. It is a summer specialty. During June-August, grills it with salt and eat the whole.

I  huge🧡 Sweet fish. When I was a kid, my father took me to Sweetfish firm. They are so delicious that I ate 10 fishes at once!

The river fishes like Sweetfish lives in clear water river only. They are very cautious, fishing is very difficult.

Therefore, almost all they are cultivated usually.

Shioyaki (塩焼き)

“Shioyaki” means grilling with salt. We often skewer them and eat them like a BBQ.

FYI: Recipe of carefully selected dish
Source: https://www.mr-cook.net/japanese/ayu-shioyaki-2.php

Kanroni (甘露煮)

This is Japanese glacé. We don’t cook much at home. It’s sold as a souvenir.

FYI: Recipe of carefully selected dish
Source: https://www.mr-cook.net/japanese/ayu-shioyaki-2.php

Shishamo (ししゃも)

sishamo

“Shishamo” is Capelins in Japanese, are a very familiar fish to Japanese people like sardines. When I was a kid, I used to eat them as snacks!

The shishamo with eggs is popularly called a “Komochi-shishamo”.
In Japan, grilled and dried shishamo is sold at convenience stores and supermarkets as a snack for drinking.

Grilled (焼きししゃも)

sishamo

We eat them with mayonnaise and shichimi. This can also eat a whole.

Shishamo recipe

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FYI: Kyushu’s local cuisine and simple meal recipes
Source: http://kyushu-makanai.com/blog/2012/02/post-230.html

Maguro (まぐろ)

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Tuna is Maguro in Japanese, the ingredients for the Sushi in Japan. Japanese is often said we eat up every tuna fish around the wold…so,we can not think sushi without tuna.

In particular, the portion of fat, called Toro is amazing ! That must melt on your tongue especially marble white part…As I cannot talk about tuna on only 1 part, I talk about this fish on another page.

Saba (さば / サバ / 鯖)

mackarel
Mackerel is “Saba” in Japanese. We love mackerel as well as sardines, saury and horse mackerel.
But take care! They have often parasites😣
So, in order to kill parasites, we often eat vinegar-pickled them called “Shime saba”. (“Shime” means to dip into vinegar)
Canned stewed into miso is also popular as a snack for SAKE.
Grills by salt and eat with rice and miso soup as Washoku is generally.

Sabamiso recipe

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FYI: Nadia
Source: https://oceans-nadia.com/user/11937/recipe/249012

Saba Tastutaage (竜田揚げ)

Tatsutaage is Japanese fried chicken. This is made by marinating bite-sized mackerel in soy sauce and deep-frying them.

FYI: Nissui
Source: https://www.nissui.co.jp/recipe/00446.html

ça va ? Sabakan

In Japan, the canned mackerel is called “Sabakan” and is very popular. There are Miso, Italian, and Korean flavors also.

There is a French phrase “ça va ? (How are you?)”, but when Japanese are asked in French, we imagine this Sabakan.

So we launched “çava kan” with our love for France.

Tai (鯛 /たい)

tai

Sea bream is called “Tai” In Japanese. The word of celebration is called “Medetai” in Japanese. “Medetai(めでたい)” and “tai(たい)” are same rhymes, so this fish is auspicious! 

It is often served a congratulatory scene like a wedding. For this reason, Bream is one of the expensive fish in Japan.

On the other hand, this kanji characters (Chinese letter) consists of “fish” and “around”. So, this means that these fishes are around everywhere in China. In Spanish, sea bream means stupid…why?😑

We often eat them grilled or Sashimi.

The taste of  “This is the white fish”.
But, sea bream is horrible for summer. So, we practice to cut fish with this fish in summer.

Taimeshi recipe (鯛めし)

Tai meshi means cooking for steamed rice with sea bream. We eat mix fish and rice before eating.

FYI: Nadia
Source: https://oceans-nadia.com/user/40170/recipe/253867

Kinmedai nitsuke recipe(金目鯛煮付け)

“Kinmedai” is red bream. “NItsuke” means dsimmered.
This recipe that makes it easy to cook, which is a typical dish of this fish.

FYI: Recipe of the month
Source: http://ouchigohan.recipes/recipe/?num=256

Fugu(ふぐ / フグ / 河豚)

fugu

Puffer fish is called “Fugu” in Japanese,  In Western Japan, this is also called “Teppo (てっぽう / gun)” because it kills people when it hits. 

This fish does not have any taste. Because, the Fugu is meant to be savored for its texture, not for its taste.

As you know, it has very strong toxin! If you eat them of liver a little bit, you must be die for 30 min later…😣

We eat usually in Sashimi, pot, or deep fried. 

Fugu license

The chef needs a license to cook for Fugu in Japan, so that we can eat them with confidence in the restaurant. Therefore, blowfish is very expensive and there are restaurants that specialize only Fugu dishes.

Recipes

Fugusashi recipe

Sashimi of Fugu is special called “Fugusashi”.

To prepare it, the plate is rotated in a circular motion from the outside, and the sashimi is placed on top of each other beautifully.

This sashimi is so thin that, we usually wrap some leeks with a couple of slices, and dipping in ponzu and eat.

These are garnished with grated Momiji oroshi and scallions. We don’t use ginger or Wasabi too.

Karaage recipe

I recommend Karaage of Fugu, but of course you cannot prepare it yourself. Even in Japan, people sometimes die, so please risk your life when making it.

FYI: Cookpad
Source: https://cookpad.com/recipe/3338858

Fuguchiri recipe

“Fuguchiri” means pot of Fugu fillets with tofu and vegetables.  We usually use Kombu dashi.

In Kansai, it is called “Tecchiri”.

These condiments are the same as fugusashi.

FYI: Cookpad
Source: https://cookpad.com/recipe/2525373

Hirezake (ひれ酒)

There is an interesting menu “Hire zake” (Hire means fins), putting a few fins into warmed Sake.
I don’t know whether it is delicious or not, sorry…

Fugunoko (ふぐの子)

fugunoko

In Hokuriku region, people eat ovaries of Fugu after fermented well unbelievably… I heard this way can eliminate the poison.
But I am not sure…😅

I do not have any courage to do  Fugu-Russian-Roulette.
When you go to Hokuriku region, please try to eat them!

Show me your courage!
Never go to heaven😨

This is the fish at 2nd part. I wish this is for your good information.

See you next😊

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