Japanese food culture, Food event in Tokyo, Japanese unique ingredients and classes
I learned how to cook fried mackerel from whole fish in Egami cooking Shool, which I take Japanese cooking classes every week.
The texture and the taste was amazing at the class, so I wanted to cook again for my family.
I had a chance to go to Tsukiji Fish Market this week and bought very fresh mackerels. I decide to cook the dish for dinner.
I usually buy filet of mackerel in grocery store for cooking, but now I know the taste is so much different when I prepared from fresh whole fish. It seems difficult to making fillet from whole fish, but I'm getting used to prepare each times.
Since the fillet will be fried, the pin bones don't need to be removed.
I cooked them as Japanese taste, I applied Ume (plum) paste surface on the flesh sides.
Dread with flour, egg wash and dread with panko bread crumbs, they are now ready for frying.
Fry them in vegetable oil until cooked.
Cool them on a cooling rack.
Serve them warm, with chilled cabbage.
Click here to edit.
I've attended miso making class in Egami cooking school in Ichigaya, Tokyo. It was much easier than I expected.
Miso used to make each domestic house during winter time, around November to March. Because of the process of soaking dried soy beans in plenty of cold water for over night, the water should be very cold at this stage to prevent spoil the water. T
The teacher said, it was an annual event in each home and whole family member work together to make miso for year around for consuming.
Miso is made from dried soy beans, salt and malt. Malt is vary depend on the type of miso. We used rice malt at the class.
There are dried soy beans in a bowl
Soak the soybeans in water for overnight.
This is liquid to cook soy beans. Keep the liquid, this is fundamental role for making miso.
Making a handful size of ball and do catch balling in both hands to remove the air from the paste. The air make oxidize miso, that is risks for damage.
Make several balls and carefully transfer to a plastic bag. line the balls without air in the container.
Spread out the paste in a plastic bag. Remove any air in the bag.
Now, it is ready for fermentation. Leave it in cold area in my house for 1 year.
Looking forward to seeing the miso another one year! Hope you'll be fine. See you next spring!
I've been taking traditional Japanese cooking class every week since fall in 2016. My culinary back ground is mainly French cooking. I learned and studied French cooking long time but my knowledge of Japanese cooking is not that much. My mom likes cooking and she cooks mostly from the scratch, moreover taste great. I watched and learned from her a lot when I lived with her.
When I started to teach Japanese cooking, I realized keenly that I need to learn in certain traditional Japanese cooking in proper school. Since I often do my cooking routine without thinking so I hadn't aware "why I do this prep for better result ??" " what the task is useful for ?". Sometime I couldn't answer the simple questions from the students.
Since I started to attend the traditional cooking class, I've been learning something new each time. The teacher is experienced and knowledgeable woman, she definitely gives me back accurate answer when I ask her. I can't wait for the cooking class every Tuesday mornings.
I made sushi rolls at the class. I gave many sushi roll classes so far, but I still find something new at the class. We prepared fluffy cod at the class, which I have never cook before, only used store bought.
I like the table presentation at the class. I believe I will be able to give better sushi roll lecture at my class.