Tradisionele resepte

Is Vissperma die nuwe, minder duur Foie Gras?

Is Vissperma die nuwe, minder duur Foie Gras?

Die Madrid Fusion Congress het ons bekendgestel aan 'n paar van die wêreld se mees ongewone kosse, soos tonynsperma

Ons is nie seker of ons hierdie sogenaamde nuwe voedselneiging sou kon opdoen nie.

Foie gras is een van die mees omstrede kosse ter wêreld: state het verbied (en dan nie verban nie) die ganslewer en diereregte -aktiviste is bekommerd dat die ganse en eende wat vir die haute -gereg gebruik word, nie menslik grootgemaak of doodgemaak word nie. By die jaarlikse viering van innoverende internasionale kookkuns, Madrid Fusion Manila, wat vanjaar in die Filippyne plaasgevind het, het media- en kosliefhebbers 'n ongewone neiging in die Filippynse kookwêreld opgemerk: visperma as die nuwe foie gras. Blykbaar het visperma, veral tonynsperma, 'n konsekwentheid en smaak wat soortgelyk is aan foie gras, maar dit is baie goedkoper teen ongeveer $ 3,30 per pond, volgens CNN.

Vissperma sal waarskynlik almal laat skarrel (alhoewel ons die vroulike eweknie, vis -eiers, in ons sushi -geregte eet), maar sjef Margarita Forés, wat tonynsperma as die fokuspunt van haar gereg by Madrid Fusion Manila aangebied het, dring daarop aan dat dit gereeld geëet. In die Filippyne word geen deel van die dier vermors nie. Sy het dit verder bewys deur op te volg met 'n porsie beesvleis met varke -uiers. Bruce Ricketts van Mecha Uma het ook die sperm van Spaanse makriel gaargemaak.

Maar om voortplantingsvloeistof van onderwaterwesens te eet, is skaars 'n nuwe innovasie. Shirako is 'n Japannese lekkerny, en dit is die mel, of spermsakke, van manlike kabeljou. Eet op!


Is u verveeld met dieselfde ou Japannese kos en wil u iets nuuts, opwindends en 'n bietjie vreemd probeer? Van moontlik lewensgevaarlik tot oorweldigend skerp reuke tot eenvoudig vreemd, hier is 'n lys van 20 van die vreemdste Japannese lekkernye uit die see. As u 'n bietjie nuuskierig voel en u horisonne van die Japannese kookkuns wil uitbrei, klik dan op die skakel om meer uit te vind!

1. Shirako (vismelk)

Dink aan shirako as die manlike ekwivalent van kaviaar. Nie dat kaviaar noodwendig vroulik is nie, maar hoewel kaviaar eiers van vis is, is shirako kabeljou sperm. Tegnies is dit die spermsak en kan afkomstig wees van baie verskillende soorte visse. Shirako word beskryf as 'smaak' romerig en 'vla-agtig'. Dit kan gestoom, gebraai of diep gebraai word, maar geen hoeveelheid kook sal die ongemaklike stilte wegneem as jy vir jou vriende vertel wat jy in Japan geëet het nie.

2. Fugu (pufferfish)

Aangesien fugu 'n dodelike hoeveelheid gif bevat, is dit 'n vis wat u deur 'n professionele persoon wil hanteer. En veral as u dit oorweeg om die lewer te probeer, wat heerlik is, maar vol gif, kan u 'n bietjie navorsing doen oor u fugu -sjef voordat u afkoel. Gewoonlik word fugu rou bedien as dun gesnyde byna deursigtige sashimi of in 'n warm pot, en blykbaar kan jy selfs die eierstokke daarvan eet, ingemaak in rys semels pasta. Fugu -sterftestatistieke is onduidelik, maar een van die bekendste mense wat gesterf het, was die kabuki -akteur, Bando Mitsugoro, wat vier fugu -lewers geëet het en in 1975 gesterf het. 'n bietjie vaal en oorweldigend, maar die gejaag dat jy die dood trotseer.

3. Ikizukuri (lewendige sashimi)

Ekizukuri is nie net vir die swak nie, maar dit is die gebruik om sashimi voor te berei van lewende seekos soos vis, garnale of kreef. Die sashimi word dan bo -op die lewende dier bedien. Dit laat die vis blykbaar ongelooflik vars lyk, wat die smaak toevoeg. Nodeloos om te sê, ikizukuri is baie omstrede, aangesien jy eintlik 'n dier opeet terwyl hy voor jou sterf. Kyk na hierdie video hieronder as u dit in aksie wil sien:

4. Funazushi (gegiste sushi)

Funazushi word gemaak deur tot vier jaar lank 'n tipe Japannese karp in rys te piekel. Die gegiste vis word dan in skywe gesny en as sushi bedien. Funazushi is eintlik 'n baie ou styl om sushi voor te berei wat nog steeds rondom die Biwameer in die Shiga -prefektuur gedoen word. Soos u kan voorstel, is die reuk ongelooflik sterk en het dit 'n fyn smaak.

5. Kujira (walvis)

Ongeag wat die internasionale gemeenskap dink, Japan gaan elke jaar sy kontroversiële walvisjag voort in die naam van die wetenskap en dat vleis ietwat openlik in Japan verkoop word. En tot baie se verbasing is dit 'n redelik algemene spyskaart in sommige skoolmiddae, hoewel min volwassenes dit aktief soek en walvisvleis nie so gereeld in restaurante voorkom nie. So omstrede soos walvisvangs is, sou jy dink walvisvleis sou ongelooflik smaak, maar die meeste beskryf die smaak as 'n bietjie flou, en dit is waarskynlik die rede waarom dit so gereeld gebraai word as dit op die middagete se spyskaarte verskyn.

'N Spyskaart vir middagete met walvisse ter viering van' Wakayama -dag ', 'n prefektuur wat bekend is vir sy walvisbedryf

6. Tobiuo (vlieënde vis)

As u 'n fan van sushi is, is u moontlik bekend met tobiko, die kleurvolle eiers van vlieënde visse. Maar het u al ooit die regte vis probeer? Vliegende visse is 'n maer en ligte vis, maar wees versigtig vir die skerp vlerke!

7. Ankimo (aartappel lewer)

Net so verskriklik soos die aartjievis lyk, word die lewer beskou as een van die beste lekkernye van Japan. Die smaak daarvan word vergelyk met die rykdom van foie gras. Monkfish lewer word bedien in 'n ponzu -pittige sous nadat dit met sout gevryf en in ryswyn gespoel is.

8. Kurage (jellievis)

Jellievis word gewoonlik eers gedroog omdat dit so vinnig uit water bederf. Die gedroogde jellievis word dan weer gehidreer deur dit in water te week en bedien in 'n asynsous. Sommige beskryf die eet van jellievisse soos om aan rekkies te smul, maar ander vergelyk dit meer met gekookte inkvis. Dit smaak nie baie nie, dus is die toediening die sleutel.

9. Shishamo (ruik)

Shishamo is 'n vis van ongeveer 15 sentimeter lank wat heeltemal gebraai en geëet word. Dit word gereeld bedien by middagete by die skool, waar kinders baklei oor wie die "swangerste" kan wees, aangesien die eiers as ekstra lekker beskou word. Sien? Kinders oor die hele wêreld is ewe brutaal.

10. Shiokara (gegiste vis ingewande)

Shiokara is beslis nie vir almal gemaak nie, gemaak van opgemaakte gesoute binnekant van verskillende seediere wat oorgelaat word om te fermenteer. Selfs baie Japannese mense beskou dit as 'n verworwe smaak. Die ietwat onaangename beskrywing kan sommige afskrik, maar baie hou van die sout, sterk geur.

11. Hoya (See -pynappel)

Hierdie snaakse dier wat lyk asof dit in 'n wetenskapfilm hoort, het 'n vreemde smaak wat by sy voorkoms pas. Alhoewel dit nie ongelooflik algemeen in Japan is nie, word dit dikwels as sashimi bedien, en dit gaan vermoedelik goed saam met sake.

12. Sazae (horing tulband seeslak)

As u gedurende die somer in Japan naby die oseaan kom, kan u op die pad langs die pad 'n horing met tulband sien. Hulle kan ook as sashimi geëet word, en een van die gewildste maniere om dit te eet, is om die swart, intenstienagtige deel aan die onderkant van die dop uit te trek.

13. Kegani (perdhaarkrap)

Alhoewel dit lekker is, smaak hierdie harige krappe nie veel anders as enige ander krap nie. Hulle harige buitekant is wat hulle so uniek maak.

14. Uni (see -egel gonades)

See -egels is nog een van die skrikwekkende wesens met lekker binnekant. Nadat die stekelagtige buitekant versigtig gebreek is, word die geslagskliere van die seegogel uitgeskep en rou geëet. Hulle het 'n pittige, amper romerige smaak en kan 'n hoë prys behaal.

15. Chirimen jako (jong gesoute gedroogde sardientjies of ansjovis)

As u verkies om honderde vis tegelyk te eet, is chirimen jako vir u. Dit word gemaak deur jong sardientjies of ansjovis te droog en te sout. Dit word gewoonlik bo -op die rys gesit of met groente gemeng. Hulle het 'n baie sout en effens visagtige smaak, maar is nie oorweldigend nie.

16. Awabi (perlemoen)

Alhoewel dit soos 'n mossel lyk, is 'n perlemoen eintlik 'n seeslak en word dit in Japan as 'n lekkerny beskou vanweë die taai tekstuur en die skerp smaak. Perlemoene word rou geëet as sashimi, maar word ook gebraai. 'N Gewilde manier om perlemoene voor te berei, is om dit lewendig uit die water te rooster, soos in die video hieronder gesien word:

16. Mentaiko (gemarineerde kabeljou of pampak)

Mentaiko is eintlik 'n invoer uit Korea, maar nadat hulle na Japan gekom het, het die pittige gemarineerde viseiers 'n ongelooflike gewilde gereg geword. Behalwe dat dit geëet word, word dit ook gebruik vir alles van rysballetjies tot spaghetti tot mayonnaise. Dit is so gewild in Japan dat u selfs aartappelskyfies met 'n mentaiko-smaak kan vind.

17. Namako (seekomkommer)

Seekomkommers word gewoonlik rou geëet in Japan, waar dit alleen of saam met 'n asynsous geëet word. Dit word beskou as 'n delikate smaak, maar sommige vind dit net baie sag.

18. Shirouo no odorigui (dansende ysvis)

Shirouo is klein deursigtige vis wat lewendig geëet word en wat in jou mond "dans". Hulle het nie baie smaak nie, maar om hulle in sojasous te doop en 'n lepel vol vis te eet, is waarskynlik genoeg vir jou smaakknoppies.

19. Kamenote (Japannese gansblokkies)

In Japannees word hierdie skurfte 'skilpadhand' genoem, aangesien dit presies soos een lyk. Dit kan 'n bietjie taai wees en sorg dat u die dop heeltemal verwyder voordat u dit eet, maar dit word 'sappig' en 'lekker' genoem.

20. Kusaya (gesoute gedroogde vis in Japannese styl)

Hierdie Japannese lekkerny word gemaak deur 'n vis soos makriel te neem, dit tot 20 uur in 'n pekelwater te week en dit dan vir 'n paar dae in die son te lê. Sommige kusaya -vervaardigers is trots daarop dat hulle oor verskeie generasies dieselfde pekelwater gebruik het om hul stinkende gegiste vis te maak. Alhoewel die reuk oorweldigend kan wees, is die smaak eintlik redelik sag.

Het u al hierdie vreemde seekos -lekkernye uit Japan probeer? Sal u enige van hierdie vreemde lekkernye probeer? Laat ons weet!


Agteruitgang – Monsterneming van monnikvislewer en#038 kabeljou sperm by Kishoku

Elke keer as ek smag na 'n reinigende maaltyd, dryf my gedagtes natuurlik na die Japannese kookkuns. Wat die Japannese kookkuns vir my so aangenaam maak, is die tegnieke daarvan om die ware essensie van die bestanddele te verbeter, om die suiwerste smaak van die bestanddeel te beklemtoon en selfs te verhoog. Ek en die heer is groot aanhangers van omakase etes, want daar is altyd die verrassingselement, waar u u vertroue en verwagtinge in die hande van die sjef plaas. Elke jaar pelgrim ons ten minste een kos na Tokio om te geniet van die noukeurige dekadensie wat die Japannese kookkuns is.

Gelukkig het ons tuisbasis van Hongkong 'n deel van die lekker sushiyakis wat Tokio 'n kans kan gee vir sy geld. Onlangs het ons na die vreemde naam “Bigfoot Center ” in chaotiese Causewaybaai gegaan om die nuwe Kishoku te beleef. Hierdie nuut restaurant het 'n paar maande gelede rustig geopen onder die stuur van Sjef Ah Do, wat lojaal volg uit sy vorige pos by Sushi Ta-ke, het sedertdien saam met hom na hierdie nuwe plek verhuis. Om in die restaurant te kom was 'n uitdaging op sigself, aangesien die ingangsontwerp van vier dekoratiewe panele ons deurmekaar gemaak het om die deur te vind. Staan 'n bietjie nader aan die 2 linkerpanele, en een van die panele skuif geheimsinnig oop om die sagte binnekant te onthul. Gaste in gedempte dog luukse skakerings van beige loop langs 'n aanloopbaan omring deur sagte, breë hutte wat deur geweefde skerms geskei is voordat hulle by die gloeiende sushi -toonbank kom. Die dekor laat my eintlik dink aan ons woonstel wat baie spa / zen-agtig is!

Myns insiens het dit geen nut om omakase te eet as u nie by die sushi -toonbank sit nie. Die lewendige interaksie met die sjef en die teater van sushi maak is eintlik wat omakase definieer. Ons sit dadelik voor sjef Ah Do op swaar, sagte stoele. Een ding wat ek egter moet opmerk, is dat dit nie fantasties in die restaurant geruik het nie, ek dink dit het iets te doen met die oorblyfsels van onlangse opknappings, maar ek het gevoel dat die sushi -toonbank kommerwekkend ruik. 8221. Daarom was ek nie heeltemal oortuig van die maaltyd wat voorlê nie.

Daar moet eers sake wees. Ons het die aanbevole huishoudelike bestelling bestel, koud bedien. Daar is 4 omakase -spyskaarte wat aangebied word, en ons het gekies vir die Sho opsie, wat voorsiening maak vir ernstige sushi -liefhebbers ”.

Ons maak eers ons eetlus lekker met 'n soet nes shiroebi(wit garnale) bedien bo -op 'n verfrissende shiso -blaar. Die klein, delikate garnale was ongelooflik vars en soet en het in die mond gesmelt.

Om 'n bietjie kontras in tekstuur toe te voeg, is daar 'n stukkie gebraaide kabeljouvelle bedien, wat soos skyfies geproe het, maar sonder die swaar olie. Die toevoeging van Japannese mayo het hierdie klein bykos 'n sondige lekkerny gemaak.

Volgende, watanikani met eiersous. Hierdie krapvleisgereg was soet, lig en ongelooflik vars.

Nog 'n klein bordjie ebi. Vir iemand so ebi-obsessief soos ek, was dit 'n baie verwelkomde gesig.

Kawaakivergesel van monnik visleversous. Die vleis van die witvis was ferm met 'n knapperige tekstuur.

Ek is 'n fan van monnik vis lewer, en hierdie luukse romerige sous was die perfekte dip om te kontrasteer met die vars knapperigheid van die kawaaki.

'N Klein bordjie crunchy seewier met 'n yuzu-sojasous om ons verhemelte te verfris. Die seewier proe soos die see.

Byna te mooi om te eet – die sanma (Pacific Saury) aangekom met 'n glinsterende silwer jas, geklee in soja, negi en sjalot. Die vleis was heerlik robuust met 'n aangename olierige ondertoon.

Dik skywe Toro tussen 'n geroosterde stukkie nori, met 'n shiso -verlof tussenin. Ons is hiervoor gevra om van sojasous af te sien, maar ek het myne in die geheim in 'n klein bietjie soja gedompel, omdat ek voel dat die pekel van die sous die smelt-in-jou-mond-vetterigheid van die vis regtig komplimenteer. O, hierdie klein toebroodjie was goddelik!

Ek was ook mal oor hoe Sjef Ah Do verdeel die shiso -blare in die helfte deur sy hande te knyp en saamgeperste lug te druk om die blare te breek.

Rokerig, sout bonito. Ek is nie 'n groot fan van bonito nie, aangesien die rokerigheid vir my dikwels te oorweldigend smaak, maar die balans tussen garlicky negi, sjalot en vars kers het hierdie gereg regtig laat sing.

Uni bedien in sy eie dop, bedek met yuzu-soja-gebraaide ikura. Ek beskou uni altyd as die belangrikste aanduiding van die kwaliteit van 'n Japannese restaurant, en die uni wat by Kishoku bedien is, was nie van hierdie wêreld nie! Soet, botterig maar tog lig en verfrissend in die smaak, dit was 'n dinamo van 'n gereg. Ek was mal oor die sitrusagtige pop van die ikura, danksy die yuzu.

Nou kom die “Fear Factor ” uitdaging. Monnikvislewer en shirako (kabeljou vissperm)! Ek het al verskeie kere monnikvislewer gehad soos Kyubei in Tokio, en ek is mal oor die subtiele ironie wat na elke hap in die smaak kom. Ek het egter tot dusver nog nooit kabeljaarsperma gehad nie. As 'n avontuurlustige voedselkenner het ek 'n baie oop mening oor kos. Die betrokke “sperm ” was in 'n buis gekrul wat baie gelyk het aan die voorkoms van varkbaarmoeder (miskien lyk die interne voortplantingsorgane almal dieselfde)? Asem diep in, ek sluk en kou. Die smaak is ongelooflik romerig, maar tog met 'n eienaardige, oorblywende nasmaak. Ek moet sê ek was nie 'n fan van die nasmaak nie … … …

Vandaar 'n sappige fig was 'n baie welkome verhemelte -reiniger.

Nou kom die sushi kursusse. Eerstens was die ichijiku, 'n soort groot skulpvis. Die stewige tekstuur was 'n plesier om te kou, veral as die mossel met elke kou soeter word.

Nog 'n skoonheid van 'n vis – die saba (makriel). Ek vind saba gewoonlik vir my 'n bietjie te visagtig, maar hierdie een (met 'n soja -kwas) was heerlik.

'N Gebraaide stuk van akamujisushi.

O-toro! Ek verkies gewoonlik chu-toro(medium vet tuna maag) tot o-toro, maar hierdie botteragtige, smelt-in-jou-mond stuk mooi gemarmerde o-toro het my tweede raai.

Jammer, maar ek kan nie onthou wat hierdie stuk was nie! Dit was egter heerlik, met 'n shiso -verlof ingesteek.

Monster uni! Hierdie sushi was so swaar gelaai met uni dat dit van die kante af skuins was! Die dekadensie in die hoeveelheid uni herinner my aan 'n soortgelyke ervaring in die fabel Jiro in Tokio. Die kwaliteit hier was puik!

'N Bak misosop gevul met soet, sappige seekos.

Laaste sushi kursus – gebraaide toro -vel. Vet, romerig en o so toegeeflik!

Ons was op hierdie stadium gevaarlik vol, maar ons kon nie nageregte prysgee nie, veral as hulle aanloklike name het, soos kaas roomys(hieronder). Hierdie lepel lyk bedrieglik gemiddeld, maar die smaak het persepsie verander! Wie weet kaas kan so lekker in 'n roomys proe! En ek praat nie hier van roomkaas nie. Die roomys was fluweelagtig met 'n kaasaroma, en klein stukkies sagte kaas versier elke happie.

Dit is herfs, so persimmons is in seisoen. Ons het elkeen die skerp persimmon en soet opgetel Japannese druiwe. Ek is dol oor Japannese druiwe, want hulle het 'n byna heuningagtige, dronk smaak wat soos soet port lyk.

Uiteindelik het ons elkeen nog 'n roomyslepel verslind, hierdie keer “ seesout ” geur. Die subtiele sout beklemtoon die romerige soetheid van die roomys verder. Dit was my gunsteling roomys uit die twee.

Uitspraak: Wat 'n vonds! Kishoku is beslis bygevoeg tot my lys van gunsteling sushiyakis in Hong Kong en#8221. Die varsheid van die bestanddele is duidelik in elke hap, en sjef Ah Do is nie bang om buite die streng grense van die Japannese kookkuns te dwaal om nuwe kombinasies van geure te bewerkstellig nie. Na my mening is daar geen rede om hier a la carte te bestel nie, aangesien omakase regtig die beste opsie is. Die sushis gemiddeld ongeveer HK $ 90 per stuk, en ons dekadente omakase (hoewel steil) teen $ 1300 per persoon, het meer geld vir u geld gevoel. Kortom, dit is 'n sushiyaki waarheen u kom vir die beste kwaliteit en ervaring, so dit is natuurlik dat u ook premie hiervoor betaal. Maar dit is beslis 'n mooi sent wat goed bestee is!


Middagete

As die bogenoemde vir u te luuks is (maar soms is dit lekker om dit te geniet), bied Uni Gallery 'n lys van middagete -items teen billike pryse.

Elke middagete bestaan ​​uit 'n hoofgereg, sop, slaai en rys.

Die Fantasie Chirashi is $ 19,00 met 'n basis van 30 g Uni (met 'n minimum van 1 sashimi-byvoeging van meer as 20 soorte sashimi wat nodig is om die transaksie te geniet, vanaf slegs $ 4 vir salm sashimi) en kom saam met botaniese garnale, swaardvis, Ikura, salm, gerasperde eier (kinshi tamago) en bros gedroogde garnale op 'n bed van sushi rys.

Die Ongeveer $ 14,90 is nog 'n rysbak met 'n groot plaat geroosterde paling met gerasperde eier. Die vel was 'n bietjie te dik na my smaak.

Wat die Wagyu Beef Yakiniku $ 16,90, die beesvleis is lekker gekook met geel ui, sjimeji -sampioen en gerasperde wortel en afgesluit met 'n skeut sesam.


Vergeet filette - probeer eerder viskoppe en sperms

Ek het 'n vriend wat gereeld vra dat sy vis na die kombuis terugbesorg moet word as dit nog 'na hom kyk'. En hy is nog lank nie alleen nie - vir 'n eilandland is die Britte nog steeds baie skaam oor vis, veral die stukke wat ander kulture as lekkernye beskou. Ons is omtrent gemaklik met 'n lekker filet, maar nie baie mense wil hul hake in lewers, tonge, vinne of koppe steek nie.

Maar kan die neus-tot-stert-revolusie wat sjef Fergus Henderson in die 90's met vleis begin het, soortgelyke wondere vir vis verrig?

"Visafval word maklik in Frankryk verteer," wys sjef Michel Roux Jr. "My gunsteling is waarskynlik kabeljoulewer. Ek gebruik ook graag kabeljou tong en keel." Monkfish lewer is gewild in Ysland en Spanje, en is lank reeds 'n lekkerny in Japan (genoem ankimo), bedien in miso sop of gestoom.

In Noorweë is kabeljou tong uiters gewild. In Portugal is vis-kop sop 'n nasionale gereg, en dieselfde bestanddeel word gereeld in kerriesouse in Indië bedien. In China en ander dele van Oos-Asië word elke stukkie van die dier gebruik, van vislippe wat in sous gesny is tot in die vel, gefrituur en as bykos bedien in noedelwinkels. Die ingewande word met eier gestoom, en bene word gebruik om aftreksel te maak.

Maar in die Verenigde Koninkryk bly ons agter. Dit was nie altyd so nie: soos Roux Jr uitwys, het visafval "in die Middeleeue algemeen in die Verenigde Koninkryk geniet, maar dit lyk asof dit uit die mode geraak het". Daar kan inderdaad 'n bietjie werk voorlê om die negatiewe herinneringe uit die kinderjare uit te vee omdat dit lewertraan met krag gevoed word weens die hoë vitamien D. Soos sjefs dit graag wil wys, is die vars weergawe van vislewer baie lekkerder.

By Seahorse, sy restaurant in Dartmouth, bak vis sjef Mitch Tonks aartappellewer met garnale of preie en room, of bedien dit koud saam met soetrissies en brandrissie. "Dit word deur sjefs as die foie gras van die see beskou as gevolg van sy sagte romerige tekstuur en effens soute smaak, wat uniek en heerlik is," sê hy. "Maar daar is 'n algemene gemors oor vis in hierdie land, wat mense laat afskrik van afval soos aartappel-, mullet- en kabeljoulewers."

Haring- en kabeljoue word al hoe gewilder danksy sjefs soos Hugh Fearnley-Whittingstall, wat dit in patate en smere gebruik. En hoekom nie? Kaviaar bestaan ​​uit stugeon -kuit, en die kuit van grys mullet of tuna is Siciliaanse kaviaar (bottarga). As dit van karp is en met brood en olyfolie gemeng is, is dit taramasalata. Die meeste van ons steek dit graag in ons inkopiemandjie, maar ons is geneig om die visperm (ook bekend as milt of sagte kuit) te verwyder. In die Japanse lekkerny shirako (letterlik 'n wit kind) word die mielie gereeld in sy sak bedien met ponzusous. In die Siciliaanse kombuis word tonynmout, of "lattume", as pasta -bolaag gebruik.

EU -lidlande het pas 'n ooreenkoms aangegaan om visgooi op see uit te faseer, in 'n poging om kwynende voorrade te beskerm. Die minste wat ons kan doen, is om op te hou om heeltemal eetbare stukkies van die vis wat gevang word, weg te gooi. Volgens Sonny Elliot van die volhoubare kleinhandelaar Rockanore Fisheries in Hastings, soos die situasie in die Verenigde Koninkryk is, word byna die helfte van die gewig van die vangste weggegooi. 'As ons 100kg kabeljou vul, beland byna 50kg koppe, ingewande en bene op die stortingsterrein,' sê hy. "Soms vra mense om bene om voorraad te maak, maar meestal wil hulle net vleis hê."

Maar daar is klein tekens van 'n seeverandering in restaurante en tuis, namate mense meer avontuurlik begin kook en eet. Yashin Ocean House, 'n nuwe seekosrestaurant in Londen, bedien diepgebraaide visstekels. By Yum Yum Ninja in Brighton bevat die vaste spyskaarte gereeld vis-kop sop, terwyl die filosofie van neus tot stert tot skulpvis strek, met afval soos sint-jakobssnitte wat ontwater en gemaal word vir geurmiddels.

Aanlyn visverkoper, die Fish Society, verkoop lewers, wange en "vindepunte" (afsnitte en oorskiet). 'N Paar jaar gelede is viskoppe by die webwerf gevoeg, en dit het gou die verkoop van vis soos witwit oortref. Viskoppe is 'n goedkoop voedingsbron en kan in 'n heerlike maaltyd verander word - gebruik dit geheel of in stukke, sop en kerries, of verwyder, indien verkies, die verbasend groot hoeveelheid vleis nadat dit vir 20 minute prut en voeg by die geregte .


Ysland se groot ontdooiing

As u wil verstaan ​​wat in Ysland gebeur het - die hele verhaal van die ongeluk, die banke wat misluk, die onlangse tekens van herstel - begin by die premier se kantoor in die middestad van Reykjavik en gaan 'n rukkie verder ooswaarts totdat u 'n steil blaas opklim met uitsig oor die ysige waters van Faxafloibaai. Daar kom u by 'n gebruikte motorperseel aan. Vra vir die eienaar van hierdie onderneming, 'n kort, 61-jarige man met 'n baie dik bril met die naam Gudfinnur S. Halldorsson-hy heet Guffi (uitgespreek Goofy)-en laat hom die storie van die Porsche wat aanhou gee.

Gedurende die bloeitydperk van Ysland, wat van 2003 tot 2008 geduur het, het 'n kliënt by die Guffi -handelaar opgedaag wat 'n Porsche op krediet wou koop, sonder om geld te betaal. Guffi het eintlik nie navraag gedoen oor die werk van die man nie; dit het hom nie gesteur of die man die lening terugbetaal nie - dit was die bank se probleem, nie syne nie. Guffi het die Porsche verkoop en die kliënt het 'n maand of wat gery totdat die eerste betaling betaal is. Die man het geen belang by die betaling nie, en daarom het Guffi, wat altyd daarna gestreef het om te behaag, die man gehelp om die voertuig vir 'n wins te verkoop. Guffi het 'n maand later dieselfde gedoen, en weer 'n maand daarna het Guffi dieselfde motor vyf keer in ses maande verkoop, en 'n hoër prys gevra vir elke opeenvolgende verkoop.

Om te verstaan ​​hoe hierdie strategie selfs moontlik was, help dit om 'n bietjie te weet oor bankwese in Ysland. In 2001 begin die Yslandse regering die beheer oor die banksektor prysgee om privatisering moontlik te maak. Een gevolg, sê Gylfi Zoega, professor in ekonomie aan die Universiteit van Ysland, was dat 'eienaarskap van die banke aan 'n paar ryk sakelui gegaan het'. Hierdie sakemanne, sê Zoega, het plaaslike bankiers, wat baie beperkte ondervinding in internasionale bankwese het, aangestel om sake te doen wat hulle op die internasionale mark uitgereik het, waar institusionele beleggers dit maar te graag wou koop. Dit was immers nie Argentinië nie - dit was Ysland, 'n Skandinawiese land waarvan die nasionale banke geen geskiedenis gehad het om hul lenings te versuim nie. 'Dit blyk 'n goeie belegging te wees,' sê Zoega. Geld het die land ingestroom, en die ekonomie het hoogty gevier. Met die hulp van die banke het beleggers hulself bestee, groot aandele in buitelandse en plaaslike ondernemings gekoop, en die prys van alles, van huise tot gebruikte motors, het die yslandse aandelemark skerp gestyg, met 900 % gestyg tussen 2002 en 2008 en geld het natuurlik gevloei. in die hande van allerhande Yslanders, soos Guffi.

Guffi het baie motors tydens die oplewing verkoop, maar hy het nie veel bespaar nie. Toe ek hom vra waaraan hy sy geld spandeer, antwoord hy dat hy wyd gereis het, gereeld skiën en 'n aantal vriendinne uit die buiteland vermaak het. 'Kyk na die pragtige meisies uit die Oekraïne en Switserland,' het hy my bedroef gesê. 'Jy is soos 'n kind in 'n speelgoedwinkel. Ek het hulle al verskeie kere huis toe gebring sodat hulle hier kan vakansie hou. Dan wys ek hulle Ysland. ” Hy het nadenkend bygevoeg: 'Wat ek gedoen het, was goed vir die toerismebedryf.'

Aanvanklik het dit baie goed gegaan met Guffi toe hy saam met wulpse vriendinne in Laugavegurstraat in Rollerblad afloop en dieselfde luukse motors verkoop en verkoop. Toe raak hy moeg - regtig uitgeput. Hy het 13 uur dae gewerk. 'Weet u hoeveel tyd dit neem om al die papiere na die bank te bring elke keer as iemand 'n lening vir 'n motor neem?' vra hy my. Die vriendinne was ook lewendig. 'Ek het meisies op die internet gevind wat swaar werk is. U lees al die dom briewe wat hulle stuur. ” Teen die tyd dat die ongeluk, einde 2008, tref, is Guffi verlig. Tans verkoop hy minder motors, hy verdien nie meer gereeld geld elke keer as hy dieselfde motor verkoop nie, maar hy kry steeds 'n kommissie, en sy leefstyl is eenvoudiger. 'Ek doen niks dom nie, en dan het ek geen spanning nie,' verduidelik hy gelukkig. 'Ek het nie meer Oekraïense of Switserse vriendinne nie. Ek het nou 'n Yslandse vrou. "

Terwyl ons gesels, kom 'n jong paartjie in die winkel van Guffi, en hy verkoop hom in 'n japtrap 'n swart Ford Focus van 2005. Guffi het trots opgemerk dat dit die tweede keer was dat hy hierdie motor verkoop het. Dit was geen Porsche nie, maar Guffi lyk tevrede.

Gedurende die bloeitydperk het Ysland 'n land geword wat versot is op bankwese. 'Almal het vir die banke gewerk - van die natuurkundiges tot die filosowe', het 'n Yslander vir my gesê. Ek het twee vroue in die middel van die twintigerjare ontmoet wat gesê het dat toe hulle aan die kollege studeer het, feitlik al hul klasmaats besig was om finansies te beoefen, en vir 'n kort tydjie het hulle albei bankiers geword. Ek het een van die vroue, wat as ingenieur opgelei is, gevra of sy ooit wil stilstaan ​​of sy regtig 'n bankier wil wees. 'Dit was net die coolste,' onthou sy gierig. 'Almal was soos: Ja, gee my 'n high-five!'

Die sukses van die land se banke was egter op die minste misleidend. Die bates van Yslandse banke was gelyk aan 174 persent van die land se bruto binnelandse produk in 2003 en het in 2007 gestyg tot 744 persent, terwyl die G.D.P. self het gemiddeld met 5,5 persent per jaar gestyg. Die ekonomie is byna heeltemal aangevuur deur buitelandse geld. Toe die wêreldwye finansiële infrastruktuur op die randjie van ineenstorting wankel, kom die effekte op, en Ysland se banke kon dit nie terugbetaal nie. Deposito's in ander lande het gejaag om hul geld uit Yslandse banke te haal. Die regering het nie die hulpbronne vir 'n redding wat die banke misluk het nie. Die regering het wel gewaarborg dat Yslanders nie die geld in hul spaarrekeninge sou verloor nie, maar ander finansiële bates - insluitend die vele beleggingsfondse wat die banke aangebied het - het in waarde gedaal, en baie gewone Yslanders het groot bedrae verloor wat volgens hulle veilig belê is.

Om sake te vererger, is baie Yslanders nou diep in die skuld. Gedurende die bloeitydperk, toe die geldeenheid van Ysland sterk was en die banke geld uit die buiteland aangeneem het, was dit vir Yslanders maklik om 'buitelandse lenings' te kry. Verbruikers het byvoorbeeld Japannese jen geleen teen baie lae tariewe op voorwaarde dat hulle die lening in jen terugbetaal. Na die ongeluk het die geldeenheid van Ysland (die kroon) in waarde gedaal, en skielik het die betalings wat mense op hul verbande en motorlenings moes doen, verdubbel. 'N Lae kroon het tot 'n aantal ander probleme gelei: sedert 2007 het die invoerprys met 85 persent gestyg en verbruikerspryse met 34 persent gestyg.

Daar is 'n voorsprong op 'n swak geldeenheid - naamlik die uitvoer van Ysland is nou goedkoop vir mense in ander lande. Dit het vrae laat ontstaan ​​soos: Wat moet hierdie eilandnasie behalwe vis uitvoer? En as Yslanders nie bankiers is wat die wêreld oorheers nie, wat is dit dan? Gudjon Mar Gudjonsson was een van die dosyne Yslanders wat ek ontmoet het om antwoorde te soek. Gudjonsson is 'n entrepreneur wat 'n aantal suksesvolle ondernemings gestig het, waaronder Oz Communications, 'n sagtewaremaatskappy wat uiteindelik deur Nokia aangekoop is. Toe geld maklik was, het hy gesê: 'innovasie was minimaal in die land.' Die oorheersende gevoel was dat dit 'n vermorsing van tyd was om dinge self uit te dink as jy net 'innovasie by iemand anders kon koop'. Die oplewing, het Gudjonsson afgesluit, 'het ons lui denkers gemaak'.

Ander ondernemers het die sentiment van Gudjonsson gedeel en was vasbeslote om sake -innovasie in Ysland te versterk. Met die hulp van twee plaaslike universiteite stig hulle 'n broeikas, bekend as die House of Ideas, waar mense kan saamkom en werk. Ek het vroeg in Februarieoggend 'n besoek afgelê aan die House of Ideas, aan die waterfront van die middestad van Reykjavik, in 'n voormalige visverwerkingsaanleg. Binne was 'n grot, betonruimte, ingerig met rusbanke, oranje hanglampe, 'n potjie of twee en 'n espressobar. Dit was 'n ware toevlugsoord vir die finansiële sektor. I met a 26-year-old man named Agnar Sigmarsson, who introduced himself as a former stockbroker at what he described as “one of the most corrupt banks ever.” Sigmarsson told me that his bank was buying large tracts of land in order to build a new city from scratch. “Personally, I was like, ‘Why would anyone buy this land, because there was a perfectly nice town that had a lot of space right next to it?’ ” he recalled. Sigmarsson has since gone to work at a software company. I met two women, both former bankers, who invented a board game. And there was an architect, Gunnar Sigurdsson, who during the boom years was working on a massive new headquarters for a bank and was now collaborating with another architect, Astridur Magnusdottir, to design a park.

Sigurdsson and Magnusdottir drove me out to the proposed park site and explained how they incorporated ideas from drawings done by neighborhood children into his designs. As we stood together in the howling wind and snow, Sigurdsson spoke fondly of his young collaborators: “We really have some good future designers in them. A few guys really drew some crazy and nice lighting. You see these boring lamp posts? They’re going to go.”

At the House of Ideas, there was something like euphoria that the age of banking had come and gone. One man observed that the banks were “brain-draining the nation,” but since the crash these same banks “were off-loading lots of people — lots of good and clever people — who became available for us.” Another entrepreneur remarked, “I think there was a lot of pent up pressure — creative pressure –—and companies and people were dreaming of making interesting things for years without being able to do so.”

Some of this was simply the rhetoric of the unfailingly optimistic businessman trying to put a shine on things. Just a month after my visit, the House of Ideas had to close its doors because of budget cuts. The incubator’s former managers are looking for new investors so they can reopen. And yet despite the challenges that Icelandic entrepreneurs face, they do seem to share a genuine sense of relief that their nation had given up its vision of becoming an island of Porsche-driving, Armani-wearing financiers. Gunnar Grimsson, an Internet entrepreneur, told me that Oct. 6, 2008 — when Iceland’s economy hit rock bottom, and the entire country was seized by panic — was also his son’s 16th birthday. “I went up to my boy, and I had already congratulated him on his birthday, but then I said, ‘Congratulations, you will now be able to live in a society which is closer to realizing what it is.’ ” I pressed Grimsson, asking why exactly he was so happy for his son. “After this,” Grimsson replied, “he had a much better chance of growing up to be a real person instead of a vapid airhead.”

Historically, Iceland was a nation of farmers and fisherman. Just a century ago, more than half of all homes were made of turf. What money people had, they spent on food. Icelanders proved ingenious at making their food last, and they did that, in part, by eating everything that was even arguably edible.

Beeld

When I visited Iceland in mid-February, the country was observing a holiday known as Thorrablot — a kind of Icelandic version of Thanksgiving, featuring the traditional food that helped sustain Icelanders of the past. Instead of turkey, sweet potatoes and cranberry sauce, the meal was rotten shark meat, sheep’s head and ram’s testicles. I partook in this cuisine in a restaurant in Reykjavik called Mulakaffi, whose walls were adorned with pictures of the owner — a burly man, rifle in hand, dressed in a bright orange full-body snowsuit. “The owner is a big hunter,” one regular patron told me. “He kills almost everything he sees.”

I loaded my plate and was promptly invited to take a seat at a table of large, boisterous and very muscular men. Gudmundur Sigurdsson and Hjalti Ursus Arnason were both former professional strongmen Arnason was also something of a local celebrity known to many by his nickname, the Great Ursus.

“We only get to eat this food for two weeks of the year,” Arnason told me as he savored his meal.

“Even the dogs in Greenland would not eat this,” another man at the table said proudly.

For Arnason and his compatriots, this holiday represented the ethos of Iceland — a willingness to do whatever needs to be done to survive. “I lived in Norway, and they’re well organized, but they don’t take risks,” remarked Hallur Magnusson, who, along with me, was the only other man at the table who did not look as if he could bench-press 400 pounds. “The Icelanders came from Norway, but they were the younger sons, who didn’t inherit land, so they went to Ireland and got all the most beautiful women, and then they brought them here. That’s why we are the bravest men and the women are so beautiful.” This was also why, the men at the table explained, Icelandic men have won the World’s Strongest Man title eight times and Icelandic women have won the Miss World competition three times, despite the country’s size. (There are only about 300,000 inhabitants.)

At the mention of women, I noted that I had yet to see a single female patron at the cafe. “This is not a fag place,” said one of the men somewhat defensively. “It is because there are no salads or that kind of stuff,” Magnusson added.

In general, Icelanders are quite proud of their rugged Viking past. Politicians made much of this during the boom years. In 2005, the president of Iceland, Olafur Ragnar Grimsson, visited London and talked at length about “why daring Icelandic entrepreneurs are succeeding where others hesitate or fail.” He explained that the “success of this voyage” is “rooted in our traditions and national identity,” and “we are succeeding because we are different, and our track record should inspire the business establishment in other countries to re-examine their previous beliefs and the norms.” He concluded by vowing, “You ain’t seen nothing yet.”

The men at Mulakaffi conceded that it was precisely this kind of thinking that led the nation’s bankers to take such enormous risks and that ultimately led to the economic meltdown. But this didn’t seem to give them much pause. One of them told me that when the economy was flying high, he owned a construction company that employed 500 people, and then his business “went straight off a cliff.” “I didn’t want to cry over it,” he assured me. “I feel no regrets.”

Sigurdsson, the former strongman, agreed. “We are a bit like bulldozers,” he said. “You cannot tell an Icelander they can’t do something. Of course there are some mistakes, but you go to the end, even if it’s the hard way.”

Eventually, Arnason offered his opinion and, as the Great Ursus spoke, his friends listened with deference. “Like most Icelanders, I had some stocks, and I lost all that money overnight,” he explained. “I had a show on the sports channel — a strongman and power-lifting show — and all of a sudden the advertisers disappeared. We had to continue doing it for much less money, and we couldn’t even give away prizes. Even so, I wouldn’t want to go back to when people were being crazy — buying everything without paying for it.”

I asked Arnason if, like so many Icelanders, he had taken out large loans from the bank. “I thought there was something wrong with me because I wasn’t taking millions in loans,” he admitted. “Everyone had brand-new cars and built big summer homes and boats. You felt like a loser or something if you didn’t have it. This is the feeling that many regular people felt if they weren’t making trillions, but maybe we weren’t so stupid.”

The real value of the economic crash, one young woman told me, was that “people are rethinking, Who am I as an Icelandic person?” A number of people suggested to me that the nation, as a whole, was going through a period of intense introspection and that the consensus seemed to be that Icelanders needed to return to their roots. “Everyone is knitting” is how Steinunn Knutsdottir, a drama teacher, put it. “People are also making jam.” I thought that Knutsdottir was joking, until one day I saw a woman standing directly across the street from my hotel, perched on a chair, yarn in hand, stitching some so-called “knit graffiti” into place around a tree.

The knitter’s name was Ragga Eiriksdottir, and ever since the crash, she has been earning a living with her knitting. Before that, she had several other jobs, including working for a pharmaceutical company and writing a sex column for a national newspaper. “I touched on the topics that might be forbidden, like masturbation or fantasizing while having sex with your partner,” Eiriksdottir said from her perch. She started a business that publishes books and produces popular DVDs on the art of knitting. She also runs a series of “knitting tours” in which she escorts knitters from all over the world on trips around Iceland. Eiriksdottir’s first book came out around the time of the crash. The timing was perfect, she said, because Icelanders finally realized that “we weren’t good with money and that we should do something that we are actually good at.”

“Knitting is the opposite of idolizing money,” she explained. “Knitting embodies thriftiness and is something old that has been with the nation forever. In the 1800s, the state actually published documents that outlined how much citizens should knit. It was said, for example, that a child from the age of 8 should finish a pair of socks each week.”

Eiriksdottir continued with her work. I noticed that she was using a bizarre-looking needle.

“Yes, it’s a cow bone,” she replied, explaining that this is what they used in the old days. “I prefer it to the modern needle, especially with all the fuzzy Icelandic yarn.”

If Icelanders are truly interested in getting back to what they’ve always done best, that means getting back to fishing. Fishing still accounts for approximately 40 percent of the nation’s exports. It offers a great deal of promise for economic growth because Iceland has managed its fisheries well and maintained a healthy stock of fish.

No one knows this better than Armann Kr Olafsson. Olafsson, a 44-year-old former member of Parliament and advertising executive, found himself out of work after the crash. Uncertain of his future, he accompanied his brother, the owner of a successful fish farm, on a trip to Boston to attend the city’s annual seafood convention. At the convention, an American asked Olafsson and his brother if they knew how to get a hold of some foie gras de la mer. The brothers inquired what that was. Monkfish liver, the American explained, and it was now a hot item at high-end sushi restaurants. “Our faces were just big question marks,” Olafsson recalled. “In Iceland, we usually threw this liver out.”


Verdict

Shikigiku is a reliable option in Central, especially for a business lunch or dinner. In addition to tempura, they also serve kaiseki menus, teppanyaki, sushi and sashimi. The prices reflect the quality of the food, beautiful harbour views and convenient location.

4/F, ifc mall, 8 Finance Street, Central, 2805 0600


This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.


Acquired Tastes

I have already introduced the recipe for preparing Ankimo/Frogfish Liver (Japanese Foie Gras) in a precedent article.

Although there are very few variations possible from the basic recipe, Lindsay at DeLuscious Life will be glad to hear that there exist many ways indeed to present that celebrated Japanese culinary experience:

It could be the very traditional and simple manner of just serving it inside a lacquer bowl:

(Fuji Sushi, Shizuoka City)
Another very traditional way is to present it cut in round slices with ponzu, chopped thin leeks and “momiji oroshi/grated daikon with chili pepper”:

(Sushi tetsu, Shizuoka City)
As it is easy to shape, you could emulate Sushi Ko’s, Shizuoka City, creation:

Now, there is a slightly more complicated, if not tradtional fashion to prepare ankimo.
Suehiro Hamanako No Aji in Hamamatsu City cooks the ankimo again (after steaming it) in soy sauce, mirin and sake, and probaly one more secret ingredient, obtaining a great morsel reminiscent of real terrine or pate:

to be served as follows:

two diiferent tastes and aspects!

Ankimo is rapidly acquiring great popularity abroad, especially in the States where it is served in a traditional but definitely imposing way:

(Courtesy of Chuckeats.com)
or as a totally new gastronomic adventure such as “Ankimo with Plum sauce and Truffles”!

(Courtesy of Chuckeats.com)

Let’s seee if we can discover more!

“Namako” (in Japanese) has all kinds of English (and not so English) names: seslug, sea cucumber, trepang, beche de mer. The Chinese have always been a bit crazy about them inciting Europeans to trade them as far back as the 17th Century. The Chinese themselves have made themselves somewhat notorious for ollegal catching in Japanese seas…

They come in various colopurs (the red one is the most popular) and names: “manamako”, “Akako”, and “Kaiso”.
They are caught all along the Japanese shores.

Numazu Harbour in Shizuoka Prefecture is renown for its catches in winter, the best season as far as taste is concerned.
There are many ways to prepare it:

“Namasu” or namako pickled in vinegar and 2Namako Chaburi” are the most popular ways, but many people appreciate them cut in raw slices.

Even the insides/innards are appreciated under the name of “konowata” and are usually served as “gunkan” style sushi.
———————
Tarako/Cod Roe

As much as I love Cod Whiting (“Shirako”), I have some reservations about Cod Roe or “Tarako”.
Tarako comes in two shapes:
1) fresh as it is
2) pickled in chili pepper, a very popular delicay in Japan under the name of “Mentaiko”, which originally came from Korea (“myonte”).

If it is fresh I appreciate grilled over charcoal until it becomes pink dry in the middle.

but most Japanese like it on top of freshly steamed rice oin “chazuke” (rice topped with hot tea)

Unfortunately it is not easy too find, whereas

“Mentaiko” can be bought at any good supermarket or fishmonger.
It does come in many varieties and fluctuating quality.
Although most cod is caught off Siberia and North America, mentaiko is of course prepared in Hokkaido, but also in Kyushu. Actually “mentaiko” represents 70% of all “tarako” sold as it is easy to preserve.
When you choose a pack, ascertain there is no water under it and that the colour is even and shiny (which means the outer “skin” is fine).

As for sushi, there are many possibilities with maki filled with mentaiko and raw squid (“ika”=ikamentaiko maki), mentaiko with cucumber sticks, etc.


Now for nigiri, I discovered this interesting combination in above picture:
the “shari” (rice ball) is topped with a slice of grilled tofu, then secured with a strip of “nori” (dried seaweed) and topped with fresh mentaiko. Mind you this a favourite for my better (worse?) Japanese half, not for me!

“Ankimo” is the liver of the Frogfish (“anko”), a fish that can be found in most the Northern Hemisphere and elsewhere. Not a nicelooking fish, it is nonetheless appreciated almost everywhere.
The Japanese love it in “nabe” (Japanese-style fish pot au feu), while the French either introduce it in Bouillabaisse, or even better, baked rooled inside prime bacon.

The liver is much appreciated in some countries, especially France and Scandinavia.
In Japan they steam it in sake to make “ankimo”, which I usually introduce to neophytes as “Japanese fish foie gras”!

Pic taken at Yumeshin, Shizuoka City.
I asked for it served (it is a cold appetizer) as it is as “tsumami” (hors d’oeuvre) with “ponzu shoyu”, finely chopped thin leeks and a dash of “Momiji-oroshi” (grated daikon and chili pepper) on a shiso leaf.
It is also great in small pieces on a gunkan topped with the same as above!

As promised, here is the recipe for making “Ankimo”!
Note that sake can be replaced white wine.

Stap 1:

Choose fresh ankimo. That is how it should look!

Stap 2:

Take off blood vessels. Don’t worry about the nerves.

Stap 3:

After taking blood vessels away it does not look pretty. Nothing to worry about actually!

Stap 4:

Lightly salt all sides

Stap 5:

Wrap it in cooking wrap and let rest for an hour.

Step 6:

That is how it will look after an hour.

Step 7:

Take off all water and salt with kitchen paper.
Get the teamer ready.

Step 8:

As in the picture place wrap on bamboo roll maker (use a soft plastic sheet if not available). Place the frogfish liver on third of the way as equally as possible.

Step 9:

Roll in carefully, making sure the wrap sheet does not accidentally penetrate the liver.

Step 10:

Twist both ends of the wrap sheet until there is no space left inside.

Step 11:

Cut extremities of the wrap making sure the roll does not unfold and wrap it inside another sheet.

Step 12:

Wrap inside cooking aluminum foil.

Step 13:

Twist ends to close.

Step 14-15-16:

-Put inside steamer and close.
-Cook for 30 minutes above strong heat
-Take off and let cool

Step 17:

For better consistency leave in refrigerator for a full day. Cut slices to your preferred thickness.

Step 18:

(For example) serve astride sliced cucumber, sprinkle it with a generous amount of ponzu shoyu and place half a spoon of “momiji oroshi” (grated daikon seasoned with chili pepper). Finely chopped thin leeks or shiso would make a nice finishing touch, too!

Shirako/Cod Whiting


(Sushiya No Ichi, Shizuoka City)

“Shirako” is “whiting”, or in more prosaic terms, male fish sperm sacs.
It seems to be an acquired taste even for the Japanese.
The most available kind is that of “tara”, or cod. Do not confuse it with “tarako”, which is the exact opposite as it means female cod roe!
Other kinds, more expensive and tasty, are those of “tai” (seabream ) and “fugu” (globefish).
The best way to enjoy it is either:
as a “tsumami” (snack) with ponzu, momijioroshi (grated daikon with chili pepper) and some finely chopped thin leeks. Fresh seaweed is optional.
or:
As a sushi, either on top of a gunkan. Ask your sushi chef to season it, so as to avoid the chore of dipping it into shoyu, or, if your chef is a real expert, as a nigiri. The last might seem difficult. Actually, there are two tricks to stabilize the “shirako” on the “shari” (rice ball): coat the the “shari” with chopped thin leeks, or put the “shirako” on a “shiso” (perilla/beefsteak plant) leaf, place the “shari” on top, press very lightly and turn it over!


Customer reviews

Reviews with images

Top reviews from the United States

There was a problem filtering reviews right now. Please try again later.

Tarantulas in Cambodia, live sea worms in Samoa, maggot cheese in Italy (an actual illegal food!), cobra in Vietnam, scorpions on a stick in Thailand, and yes, even coffee beans plucked from the poop of a civet cat in Indonesia. All of these delights and more await you in this little book. What's more, the author has actually eaten the foods he describes. I haven't decided whether that makes him studly or just stupid, but he declares most of the "delicacies" in the book to be scrumptious. I'll have to take his word for it. No live octopus tentacles for me today, thanks. I'm not a picky eater, but I don't seek out disgusting and potentially dangerous culinary experiences. They're fascinating to read about, though.

There are excellent close-up photos of each (ahem) "food," and entertaining, concise descriptions. For each item, he tells what exactly the food consists of, where in the world it is eaten, how it's prepared and eaten, and what the actual taste/texture experience is like. His sense of humor makes it fun to read. I had quite a few laugh out loud moments.
I liked the entry for bull penis, where he says, "Don't be a dick. Eat one instead."

Top reviews from other countries

This is THE book on the topic of so called "Extreme Cuisine" or "World Food", proving once and for all that one mans meat is another mans poison it is a graphic guide to some of the most exotic food stuffs that there are around the world.

I've been interested in odd or gross out food since I was young and watched the Indiana Jones' culinary challenge in The Temple of Doom, since then I've seen occasional magazine articles, tracked down some things myself on my own travels (mainly within the UK so limited) and read two good but mainly literary books on the topic The Year of Eating Dangerously: A Global Adventure in Search of Culinary Extremes and Are You Really Going to Eat That?: Reflections of a Culinary Thrill Seeker .

While these other books might give a great deal more detail they are trumped by the visuals in Extreme Cuisine and this Lonely Planet production is much more in the way of a quick, at a glance, guide to some of the most infamous (such as Balut, which is essentially a bird embryo, or Witchetty Grubs of I'm a Celebrity fame) to the most esoteric and unusual (such as Sea Star, a variety of star fish, Sea Worms, the closest thing to Klingon Gak you'll encounter in real life, not to mention all the things you'd associate more with dog food than human consumption such as penis, pigs ear and pigs intestines).

The book itself is landscape rather than portrait in presentation, works like a postcard flick book, each culinary delight has an entire page photo presentation on one page and the write up opposite it. Each write up is very succinct and to the point, including What It Is Where It Is How It Works The Experience and finally references, often including websites and addresses of where it can be found should you wish to embark upon the adventure of eating it yourself.

This would make absolutely fantastic birthday gift, Christmas gift or other fare, foodies or culinary adventurers will definitely appreciate it but equally would any interested reader. Its the sort of thing you could produce as a talking point among friends and make for some really interesting comparisons and contrasts in taste. As the author says in the introduction "Food is a very cultural, very personal experience. Indeed, it's as much about the mind as it is about the mouth." Recommended Highly. Great Fun.

I want to start this review by stating the obvious from the front cover which shows a lady with something resembling a long creepy crawly hanging out of her mouth. THIS IS NOT FOR THE FAINT HEARTED.

I am such a picky eater that my mother despairs, especially as she has spent her life as a chef. To have a daughter that turns her nose up at anything that "doesn't look right" or "doesn't smell right" is practically a sin in her eyes. I must confess that I am terrible, but have improved with age and will try more and more stuff as I get older.

However, although I am a fussy eater myself it doesn't mean that I am weak stomached, in actual fact I'm the total opposite. I am one of those sad people that sit glued to the TV shows watching while they put Celebrities in front of a plate of something revolting. I have no problem watching other people eat weird stuff I just don't want to try it myself.

When I saw the front cover of this book I was intrigued as I love to see what other countries eat and consider delicacies. This book is perfect for people that are curious and don't have problems with pictures that may make some a little sick to the stomach! The book itself is quite small and is only around 7" x 5" and around ½" thick but makes for a perfect conversation starter if left lying on your coffee table!

This book is a collection of what Lonely Planet consider a glimpse of 65 of the worlds most challenging Foods. The first page is a note from the author Eddie Lin. Eddie is a former break-dancer turned food writer and has travelled the world looking for the weird and wonderful of the culinary world.

Each of the 65 foods has a double page spread. On the left you will find a brightly colourful picture of the food. On the opposite page he has broken down the food into four sections, what it is, where it is, how it works and the experience. Now I must warn you that if you have no desire to know about the actual foods then please don't read on. I want to give people an idea on the sorts of weird and wonderful are in this book.

The first page that I hit when I must admit my stomach did a topsy-turvy was the page with the name Maggot Cheese. Maggot Cheese comes from Sardinia and folks it is what it says it is. There are varying types of cheese, there is `Casu Marzu' which is basically rotten cheese, but maggot cheese is just the next step on. I won't spoil all the information given on this page but it is definitely an eye opener.

Page after page had me turning my head away and then back again to read the details of the vile picture on the left. It appalled and shocked me all at the same time, but again curiosity got the better of me and I just had to carry on reading.

I loved this book just because it addresses the sorts of food that the average person would squirm at. It is interesting to see what other countries consider delicacies, but admittedly there were times when I couldn't help but cover my mouth to stop from gagging whilst reading some of the more horrendous choices of food, such as fish sperm and fermented herring. The most bizarre page was 77 I had just recovered from page 76 which was Lutefisk to discover that Marmite is considered one of 65 most challenging. All in all, this book is very interesting, albeit a little stomach churning, and most definitely a conversation starter like I said before. I took this to work and found that out of the 8 in my team, two of my colleagues were fascinated and two were disgusted. The rest were indifferent. I figure it depends on the type of person you are as to whether you would find this interesting or awful. Personally I thought it was unusual but great.


EVENT DETAILS

7 th Annual LA LUCKYRICE Grand Feast hosted by Bombay Sapphire EAST

Friday, July 29 th | VIP 7PM – 10PM, GA 8PM – 10PM

WHERE

Vibiana, 214 S Main St, Los Angeles, CA 90012

TICKET INFO

www.luckyrice.com | VIP (Early Entry): $150 | GA: $88

After six years of increasing hype and (sold-out) popularity in NY, SF, Miami and Houston (for the very first-time this year), the nation’s preeminent celebration of Asian epicurean culture is hosting one Grand Feast in Los Angeles! This one-night extravaganza will bring together the most popular Asian-inspired dinner concepts with local culinary and bartending talent from across the country. From kimchi and ramen to newer innovations and specialty pre-dinner cocktails, this year’s Festival will celebrate authentic culture and culinary fusions that have transformed the U.S. into a major Asian cuisine expert.

SIGNATURE YEAR OF THE FIRE MONKEY COCKTAIL FOR 2016

“Each ingredient from the “Silk Journey” is inspired by Asian Culture with a bold red color. This signature drink combines ingredients with great significance in Chinese culture while integrating popular ingredients in Western culture such as ginger beer. Pomegranates symbolize large families and health while mandarins are one of the luckiest fruits for the year. Lastly, Oolong Tea is a New Year’s Day staple for well wishes passed on by generation to generation. It’s drank by the eldest family member first, then onto the next eldest, and so forth.” – Bombay Sapphire North American Brand Ambassador Gary Hayward

Signature Bombay Sapphire EAST cocktails – like the exotic “Silk Journey” elixir, which was created to honor the Year of the Fire Monkey – will be served throughout the evening (recipe below). Top LA mixologists will create their own specialty drinks from craft cocktail hotspots such as Birch, General Lee’s, Upstairs at the Ace Hotel and more.

Slow Roasted Pork & Shrimp Rice Noodle Roll, Fresh Herbs, Spicy Fish Sauce

AYARA THAI CUISINE

Spicy Thai Larb Salmon on Betel Leaves

BLING BLING DUMPLING

Chicken & Thai Basil Dumplings

Pastrami Dumplings, Saurkraut, Sriracha, Thousand Island Dressing

BLUE RIBBON SUSHI BAR & GRILL

CRÈME CARAMEL LA

Filipino Mini Pavlova: Coconut Meringu, Ube Custard, Graham Cracker, Greek Yogurt Crumble

Coconut Fluff with Lychee Jelly

GENGHIS COHEN

HANJIP KOREAN BBQ

HINOKI & THE BIRD

Housemade Tofu with Cherry Tomatoes

Homemade “Tofu Caprese,” Heirloom Tomato, California Olive Oil-marinated Kombu, Shisho Leaves

Soy Milk Panna Cotta, Matcha Green Tea Sauce, Candied Edamame

Ahi Tuna & Beet Tar Tar, Crispy Julienne Carrots

LITTLE SISTER

Braised Oxtail & Tendon Dumpling, Fermented Chili, Yu Choy, Black Vin, Herbs, Sprouts


Kyk die video: How To Pan-Seared Foie Gras - Pan-Seared Foie Gras Port Wine Sauce Recipe - Foie Gras Recipe (Januarie 2022).