Tag Archives: 秋刀魚

Iwate Prefecture Specialty: Sanma/Pacific Saury

Sanma O-tsukuri: plate of Pacific Saury sashimi

As previously mentioned, I’ve just spent a nice holiday away from it all in Iwate Prefecture in the North/Tohoku Part of Japan, in Morioka more precisley!

Although Iwate Prefecture does not have as long a seashore as in Shizuoka, it’s nonetheless noted for its fisheries, especially sanma/Pacific saury!

As it comes absolutely fresh in that Prefecture, it is best savored raw in season (right now) when it is “fat”.
We ate the above in a great little izakaya in Morioka City.
The fish was cut in almost paper-thin slices and served with grated ginger, momijioroshi/grated daikon with chili pepper and finely chopped thin leeks to be dipped into soy sauce.
A must for sashimi officionados!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope; Jacqueline Church; The Foodonymph (in Dubai!); Alchemy, Simple Ingredients, magical Food (in Ireland!); Curious Foodie; Mr. Foodie (London/UK)

Please check the new postings at:
sake, shochu and sushi

Advertisements

Seasonal Fishes 10: Sanma/Mackerel Pike

“Sanma” or Mackerel Pike usually comes on our plates with the advent of Autumn, but can be found until mid-winter in Shizuoka Prefecture
Known under other names such “Saira” or “Banjyo”, it is a fish with red meat rich with proteins.
In season, the flesh is fatty and sweet.

Its Japanese name 秋刀魚 means Autumn Sword Fish!

It is mainly caught off the north eastern shores of Japan as the fish swims down from Hokkaido.
But the more south it is caught, the less fat it will contain.
The annual catch exceeds 20,000 tonnes, although breeding is increasingly successful.
If you eat it at a sushi restaurant, you can expect its bones and head served deep-fried.

As sashimi it can be enjoyed straight with wasabi and soy sauce.
But as it is a red-flesh fish it beautifully combines with grated ginger, sliced myoga or chopped thin leeks.

As sushi it does come in many forms and can be pretty spectacular as a single sushi nigiri serving!

Another sushi nigiri sample!

In waetern Japan it is very popular as oshizushi/pressed sushi.

Another popular oshizushi version is “bo-gata/whole fish sushi”!

Bo-gata is often encountered as a sushi bento/lunch box!

As it is a very rich fish, it can be eaten simply grilled with its skin and grated daikon and lemon.

It is easy to manipulate such as the above sanma and bacon roll (later grilled)!

Of course it can be simmered Jpaanese style with soy sauce, mirin, sake and ginger!

As himono/dried fish it is practical for carrying and grilling later!

Tinned/canned it is comparatively cheap and can be accomodated in many ways, such as with kimchi!

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor, Wheeling Gourmet, Chef de Plunge, Sushi Nomads, Island Vittles, Jefferson’s Table, Rubber Slippers in Italy, The London Foodie

Please check the new postings at:
sake, shochu and sushi,
—————————————-
日本語のブログ
—————————————-

Seasonal Fishes 11: Mackerel/Saba

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

—————————————————-

saba1.jpg

Mackerel or saba is fish eaten over the whole Northern Hemisphere and does come under many varieties and names.
In Japan it is mainly called “Saba”, “Masaba” or “Sekisaba”.
Herre it is mainly caught off Oita, Saga Prefecture, although quite a few are caught off our coasts. They feed on plankton mainly.
saba-yaizu.jpg
(mackerel catch in Yaizu Harbour)
They are prepared and cooked in many guises. In France, my birthplace they are steamed and then pickled in white wine and spices. In Northern Europe they also eaten half raw as smorgasbrod and pickled fish.
It can be appreciated as sashimi, but it must be absolutely fresh and is best served with grated fresh ginger and lemon:
saba2.jpg
As far as sushi is concerned, “masaba” variety is best:
saba3.jpg
It is especially popular as “oshizushi” (pressed sushi).
My prefernce goes for konbu zume saba. the mackerel is kept inside a variety of wet seaweed for an hour or so before put whole on top of a long “bar” of rice, then cut to size:
saba-sushi.jpg
(picture taken at Tomii estaurant, Shizuoka City)

Seasonal Fishes 10: Sanma/Mackerel Pike

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

—————————————————-

“Sanma” or Mackerel Pike has come on our plates with the advent of Autumn.
Known under other names such “Saira” or “Banjyo”, it is a fish with red meat rich with proteins.
In season, the flesh is fatty and sweet and ought to be sampled as sashimi served with grated fresh ginger and thinly cut leeks:

(Pic taken at Tonami, Shizuoka City)
It is mainly caught off the north eastern shores of Japan as the fish swim down from Hokkaido.
But the more it is caught, the less fat it will contain.
The annual catch exceeds 20,000 tonnes, although breeding is increasingly successful.
If you eat it at a good place such as Tonami in Shizuoka, you will be served its bones and head deep-fried.
Of course, as a sushi it is a morsel to savour!