“Shirako, translated here as "milt," is fish sperm. It's obtained from the reproductive glands of the male fish.” FishJapanese FoodSperm Book:Vegetables Source: Vegetables
“I thought you said these were Chinese-style noodles... ...so I was expecting something with pork spareribs on top. The fish dumpling noodles in Hong Kong are good... but I've never seen anything like this in China. What's this on the top?" "Barbecued pork made from Berkshire boar, and jakoten." " 'Jakoten'? " "It's a specialty from the Shikoku prefecture. They're fish cakes made from ground sardines and deep-fried in oil. They're nutritious and taste good too." "Sardines, is it?" "Ah, this barbecued pork is completely different from Chinese-style barbecued pork!" "And this soup?" "I made the stock with pork bones and flying fish yakiboshi... ... and boosted the flavor with some miso and soy sauce. I don't use any MSG in it." "Hmm... the combination of pork bones and yakiboshi isn't something that a Chinese chef would have thought of." "I've never tasted a soup like this before!" "The noodles have no kansui in them. After kneading the dough with eggs... ... I let it rest for a whole week." "Mmm... they're firm and flavorful!" "I haven't seen noodles like this in China either!" "The aged noodles taste so good!” SoupFishPorkNoodlesRamenJapanese CookingSardines Book:Ramen and Gyoza Source: Ramen and Gyoza
“Ruibe is a traditional Hokkaido dish using salmon or trout. It uses frozen salmon, thinly cut into sashimi slices. The fish is not thawed, but eaten frozen with soy sauce and wasabi. The origin of the name for ruibe is from the Ainu word ruipe in which ru means "melt" and ipe means "food.” FrozenFishJapanese CuisineHokkaido Book:Fish, Sushi and Sashimi Source: Fish, Sushi and Sashimi
“Cubes of Mita's Kuroushi Beef." "Oh, raw meat? At first glance, it looks raw, but it's actually been cooked. And when you bite it all the juice from the meat comes seeping out!" "Ohh... if it was raw, you wouldn't get such a succulent juice coming out of it. This has been cooked very skillfully." "One has soy sauce with Japanese mustard, and the other has soy sauce with wasabi on it. Two different sauces to enjoy." "We slowly roasted a prime tenderloin of the Mita Beef, and then cut away the meat on the outside... ... to take out the meat on the inside." "What an extravagant thing to do." "Hmm, this meat is top-notch, but Mamiya's skills have definitely improved. It's not easy to cook the meat so delicately..." "This one is wrapped in a bamboo sheath... I wonder what's inside. Oh, it's tilefish." "And underneath is..." "It's shredded snow peas with tilefish on top... ... wrapped in a bamboo sheath and steamed. Please pour some kuzu sauce on it... You can also place some wasabi on it if you want to." "The fish has been steamed to perfection. If he had steamed it any more, the flesh would have become tough, but if he had steamed it any less, it would still be a bit raw. It is just soft enough, and the juice is still left in it too..." "The snow peas have sucked up the flavor of the tilefish and have bloomed in flavor.” MeatFishPeasSurf And TurfJapanese CuisineSaucesSteamed Book:Vegetables Source: Vegetables
“If you draw the full length of the blade through the fish in one gentle sweep, the resulting cross section is smooth and the cells are cleanly cut. But if you force the blade down on the fish to cut it, the cross section becomes ragged and the cells are squashed. If the surface of the slice is rough, more of the fish is exposed to air, and so it oxidizes faster and its flavor deteriorates. This becomes even more apparent with water-chilled sashimi. The ragged surface of the slices allows the water to penetrate the fish and leech out its flavor." "That's why the sashimi becomes watery and tasteless.” SurfaceFlavorFishKnifeFood ScienceSashimi Book:Japanese Cuisine Source: Japanese Cuisine