Iwashi no Nitsuke

While I was in Japan, my dad bought iwashi (sardine) from a local seafood shop.  Iwashi is miracle fish – it can be eaten in many ways.  Grilled, deep-fried, poached, simmered in sauce, and even raw as sashimi.  I love young sardine (shirasu/jako) too.  I often ate young sardine in Japan by just sprinkling on steamed rice.  I just love it!

You may find it not easy to eat iwashi due to its small bones.  But actually you can eat the bones too if you cook the fish very well.  The iwashi my dad bought had been trimmed already (gutted and head had been chopped off), so I didn’t need to do anything but placing into simmering sauce to make nitsuke. (a dish used simmering technique)

Almost any fish can be cooked as nitsuke.  I think the common fish used for nitsuke are saba (Mackerel), sardine and salmon.  Sauce for nitsuke is usually soy sauce-based, but miso-based one is also often used.  For both sauces, ginger and sake (cooking wine) are used to kill the smell of fish.

The iwashi I used for this iwashi-no-nitsuke was pretty small and got lots of bones, but I could just eat them.  Serve with steamed rice, miso soup and pickles, and now you have a set of beautiful Japanese food.

<Iwashi-no-Nitsuke>  serves 3~4

• 10 iwashi (sardine), gutted and head removed
• 1 cup sake (cooking wine)
• 1 tbs sugar
• 2 tbs mirin
• 1/4 cup soy sauce
• 1 clove ginger (about 3cm)

- recipe -

1. Wash iwashi in cold water, and pat to dry with kitchen paper.  Set aside.
2. Slice ginger.
3. In a wide sauce pan, place sake.  Bring to the gentle simmer to burn off the alcohol.
4. Add sugar, soy sauce, and mirin.  Arrange iwashi into the pan, level (flat), and scatter sliced ginger around.  Turn the heat to low.
5. Cut baking paper or aluminium foil into about same size as the pan. Crumple the paper, and place on top of iwashi to cover.  Place a lid, and simmer until the liquid is almost gone and becomes sticky.
6. Turn off the heat, and let the iwashi cool down slightly.  The flavour will be absorbed during the cooling process.
7. Serve with steamed rice.

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Unique Japanese Drinks

Suntory, one of Japan’s leading beverage companies, is selling something that some people were looking for…..  All Free!  This All Free is a drink with no calorie, no sugar, and no alcohol.  Yap, all free.

Some may ask what’s the reason of drinking this…  Why don’t you drink water or herval tea instead?  Well, this All Free is actually a non-alcohol beer.  It tastes like beer, but has no alcohol, sugar, or calorie.  This is selling well in this busy drinking season…

Georgia, a popular brand of coffee-flavored beverages sold by The Coca-Cola Company in Japan, sells this unique can of coffee.  It’s a mixture of “coffee” x “green tea”.  It’s not green tea latte.  It still has color of coffee, brown, and contains matcha powder from Uji in Kyoto.

Pepsi in Japan sells these unique flavour drinks.  Azuki, Cucumber and Shiso!  I’ve never tried these, but I think shiso may taste better than others.  It’s just my guess…

I love that cute little tirol chocolate – love the cute little square shape, and their variety of flavours.  But I didn’t know that this popular chocolate snack “tirol chocolate” has its drink version!  Tirol chocolate drink tastes like its original chocolate.  It should taste very rich?

Japanese Sausage

Finally…..  I’m eating Japanese sausage!  I was having craving for Japanese sausages since I was pregnant.  Japanese sausage is processed food (smoked), and has crispy skin.

Normall sausages outside Japan are usually raw meat.  I was surprised to see them in Perth the first time, because the sausages I knew was like the photo above.

Because they are processed, you can eat Japanese sausages as they are.  But people usually grill them to add flavour and texture.  I, on the other had, love boiling them.  It’s healthier, and makes the skin crispy.

When I broke the sausage, you can almost hear the sound of breaking the skin.  Although I boiled them for 3 minutes or more, the meat inside was still juicy thanks to the skin.

Sometimes I just boil sausages and eat with seed mustard. Ummmm… yum yum.  Goes with beer, chu-hi, and even hot Japanese tea! ♨

Japanese Pickles

Few days ago my dad bought few kinds of pickles from a pickles shop.   He knows I like pickles.  I remember eating whole takuwan (yellow, pickled daikon radish) by myself when I was a teenager. The combination of takuwan and hot Japanese tea was addictive, and I couldn’t stop eating takuwan once I started.  Pickles got lots of salt (sodium), and it’s not a good diet….  besides, one whole takuwan is about 30cm.  I don’t know how my body survived….

People make pickles so that they can keep the food edible longer.  The salty pickles goes with steamed rice, and Japanese people (in old era) used to eat just rice, pickles and miso soup.  To think about it, Japanese food contains lots of salt.  Miso is also salty, and so is soy sauce.

Back to the subject….  Here is pickled cucumber.  You can also buy it in Perth.

Rakkyo – pickled onions.  People eat it with Japanese curry rice.

Takuwan – pickled daikon.  You see it often in a bento box from Japanese restaurants in Perth, too.

Nasu-no-asazuke (lightly pickled egg plant).  Looks bit weird, but I love this.  One of popular item at  izakaya.

Gobo (burdock roots) and aka-kabu (red radish).  I never seen pickled gobo before!  It’s new….

It has vinegar-like taste, and not salty.  I love the texture.

There’re many more kinds of pickles in Japan, including cabbage, Chinese cabbage, mushroom, etc etc ……  Kyoto and Nara are famous for pickles.  If you love Japanese pickles and enjoy soshoku, try some unique one there

Happy 30th Birthday!

Today is D’s birthday…. entering his 30th!

We are going out for big lunch today, but I will write about it later.  I bought him birthday cake from this cute cake shop.

The shop’s decoration is all Christmas!  So cute…  This shop has been popular around this area ever since I can remember.

I picked individually cut cake, not a whole cake.  I thought it’s easier to eat as there is no need to cut by ourselves.  I could pick few different flavours too.

I chose sponge and cream cake with fruits (everyone’s favorite!), monburan (cake of marrons – chestnuts-), chocolate cake, fruits tart, and cheese cake.  They all look yummy!!!  Pumpkin tart looked nice too, but maybe next time…

Hmmmmm… a whole decorated cake looks also nice and delicious…  Japanese cakes are so cute.  And, the decoration is amazingly beautiful.

We probably get a whole cake on Christmas, maybe!