炸鱼薯条.Recette.Fish.and.Chips.中法字幕.HDTVrip.1280x720。听TED演讲,看国内、国际名校好课,就在网易公开课
Hirame/平目、鮃、比目魚: sole, flatfish, Kuchimi/口美 (also called Fuefukidai/笛吹鯛): Adjutant, Aoigochi/青い鯒、青い牛尾魚: blue flathead, Kanpachi/間八、環八: greater amberjack, Japanese amberjack, Koshyo (Koshiodai)/胡椒鯛: crescent sweetlips, Madai/真鯛: Japanese seabream, Bora/鯔...
-Or finally, and I would recommend the experience to all foreigners, as “kaki-gohan”, either with oysters steamed together with the rice, or cooked apart in light broth poured over a bowl of freshly steamed rice! Of course, any good sushi restaurants will serve oysters as nigiri or gunkan!
-When the fish has attained a nice colour and that the tail and fins have become crispy, finish the cooking by raising the temperature of the oil for a little while. – -Take off excess oil on a piece of kitchen paper. Apart of the bones around the eyes, not only the flesh, but t...
Japanese Cuisine: Curry-marinated Pike Mackerel/Aji No Kari Marine Pike Mackerel or Saurel is called Aji/鯵 in Jpanese. Shizuoka Prefecture, and especially Suruga Bay is very famous for great quality pike Mackerel almost all year round. Here is a simple
As sashimi I personally prefer it “aburi” (slightly grilled) with a dash of ponzu and some momijioroshi (grated daikon with chili pepper), or with some finely cut vegetables. The same applies for sushi nigiri as I like my scabbard fish a little grilled first. ...
Chichibu/ちいぶ: Tridentiger obscurus (Temminck and Schlegel) Chidai/血鯛: Crimson sea-bream,Porgy Chouzame/蝶鮫、鱘: sturgeon Dojyou/鰌:loach Ebisudai/恵比寿鯛: Deepwater squirrelfish, Ebisu perch, Giant squirrelfish Ebodai (also called Ibodai)/えぼ鯛(疣鯛): Japanese butterfish, Melon seed...
They must be absolutely fresh to be consumed. One easy way to check if they are still fresh is to slam them on the wooden board. They shouldimmediately retract, even if cut out. They are at their cheapest between March and May.
Korean turbo shells are also found in markets. The Japanese consider that the best specimen should have a comparatively thin shell and well-pointed “head horn”. They should not emit any noise when lightly shaken. They should be avoided in hot weather as they tend to spoil quickly. ...
Hotategai, or Scallops, is another worldwide favourite and also a source of dispute caused by illegal poaching, international or domestic. The season is summer and the shellfish is sometimes called Akitagai, as of Akita Prefecture. They are caught off Ho