because of an especially good catch off the coast of Toyama Prefecture.
Japanese Amberjack is a fish that changes its name
according to its size.
The fish I bought yesterday is called "Inada" which size is about 50cm.
If the size is greater than 80cm , we call "Buri"
First , I prepared as a raw fish.
After that I sauteed fish fillets with original sauce.
Salt and papper
finely-chopped raw cibol
Place fish on well-oiled broiling pan.
Combine sauce; apply generously to fish.
Broil for 5 minutes of until fish flakes easily with a fork.
There are many kind of Anchovy in the world.
If we say ancyovy, we can imagine fermented food in European.
Today, we can purchase anchovy everywhere in supermarket in Japan.
However it is very expensive. (You can check the price)
It costs about $4 (4-5 fillets)
If I make anchovy by myself, it is reasonable.
Because small fishes are very reasonable in Japan.
I always use small fishes called "Katakuchi Iwashi".
The cost is always less than $1 per >25 fishes.
I like to cut the fishes.
The pictures show the fishes which are removed heads and insides of fish then salted.
I usually keep these salted fish in refrigerator for two months.
After that I remove salt from fishes using water.
Then these fishes with olive oil are kept in bottles.
I need to wait for more two months until these fishes are completely fermented.
Following are the foods which are used Anchovy.
First 3 pictures are Japanese taste.
Left : Minced Anchovy is mixed with steamed rice.
Mid : Anchovy and shaved bonitos on OKONOMI-YAKI.
Right: Anchovy with green onion on the rice.
Anchovy with garlic pasta.
Anchovy in the noodle.
There is very similar food to Anchovy in Japan.
That is " IKA NO SHIO-KARA".
This is also fermented squid.
This is fermented by squid guts and salt.
IKA = Squid
Anchovy and "IKA-no-SHIO-KARA" is very similar flavor and smell.
So that, some people like to eat, but some people don't like.
My wife doesn't eat both.
which was held on Jul 27th, about whales/dolphins issues.
This article was used for discussion.
This article describes about Japan small town's fishermen started hunting whales and dolphins.
Even catching whales and dolphins are minority ethnic issues in Japan,
but this kind of coverage offend feeling of Japanese public opinion.
What is wrong with catching whales and dolphins ?
What is different from catching/eating caws , chickens , pigs , birds,,, etc.
I have heard that the population of whales has not decreased in these days.
Actually, the increased whales in the Antarctic Ocean are eating small fishes too much,
so TUNAs in Antarctic can't eat enough small fishes so they are getting slim.
This is also problem for Japanese who like to eat TUNA as Sushi.
This means that if we stop to catch the whales and dolphins ,
collapse of ecosystems will occurs.
However , people for eating whales are not so many.
eating dolphins are more rare.
In my case, I have never eaten dolphins , I eat whales but not so often.
My wife have not eaten whales for 40 years.
I think , this is average ratio for normal Japanese.
Last time I ate whale was in April this year.
I ate sliced raw whale with grated garlic and soy sauce.
I taste like a raw horse , it is very softy and juicy.
But my bad image for whale are fried whale.
When I was student of elementary school, the fried whales were served
as school provided lunch. It was very bad smell and very hard taste.
So that is why, my wife and I have not eaten fried whales for long time.
Anyway, I hope people in World wide can understand long-held tradition
for catching/eating whales.