Hello everyone. Fall is the season with delicious food. In Japan, there is a term "Flavors of Fall" or "Aki no Mikaku" in Japanese, along with "Autumn Appetite" or "Shokuyoku no Aki" in Japanese that we introduced last week. After the hot summer season is over, many foods called "Flavors of Fall" come into season; It is the time when fish, mushrooms, vegetables, fruits, etc. are at their best. Fish that are in season in fall are often fatty before the spawning season - We offer some kinds of dried fish and also dried squid for very reasonable prices for a limited time! Mushrooms are low in calories and high in nutritional value, and it is only in fall that they become seasonally delicious. We have matsutake mushrooms that we offer only this time of the year in stock for a limited quantity. Fall vegetables such as kabocha squashes and satsumaimo sweet potatoes have less water than summer vegetables, and they are characterized by their rich flavor and sweetness. We will introduce Flavors of Fall you can get at Maido, and recipes using them this week. (All ingredients are available at Maido.) Here we go!
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Himono Dried Fish and Squid
Himono, which means dried product, is a Japanese traditional processed food made by salting and drying fish and other seafood so that it can be stored for a long time. In Japanese cuisine, himono is an indispensable breakfast food along with rice, miso soup, pickles, egg omelet, and nori seaweed. As the fish and squid mature, a substance called ATP in the muscle is converted into the umami component inosinic acid, which means that they have more umami than raw ones. Another advantage is that the water content of the body is reduced, which condenses the flavor and allows the umami to be fully appreciated. Furthermore, by marinating them in the salted water, the salt component enters the fibers of them, which changes the protein and makes the unique texture. Himono was originally made to enhance preservation, but it actually makes sense in terms of taste as well. With the recent healthy boom, himono is attracting renewed attention. Why not try them while they are on sale? They are sold frozen at the store.
$2.99 Nodoguro Blackthroat Seaperch (left)
Nodoguro have very dense meat and are fatty, giving it a melt-in-your-mouth texture. In addition, the fat of nodoguro has a moderate sweetness and a deep flavor. This perfect balance brings out the unique flavor of Nodoguro. Furthermore, nodoguro are widely cooked and used in a variety of dishes.
$2.99 Kamasu Barracuda (right)
Kamasu are very tasty fish with light white meat. They have no peculiar characteristics and their meat is somewhat watery. Therefore, when dried, the meat becomes firmer and the umami tastes richer, making kamasu an excellent dish. They are usually enjoy grilled or simmered.
Nodoguro Blackthroat Seaperch
Kamasu Barracuda
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$3.99 Ete Karei Flounder
Flounder usually have a light flavor, but Etekarei have a good amount of fat and thickness, making them very satisfying fish to eat. The meat is easy to separate from the bones, making it a good choice for those who do not like eating fish or for children. When dried, they get even more flavorful. They are good grilled, simmered , or deep-fried.
Ete Karei Flounder
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$3.99 Kensaki Ika Swordtip Squid (left) Kensaki squid are well known as one of the most expensive squid. They are characterized by their strong sweetness, and even though the meat is thick, when cooked, they do not harden and becomes sweeter. They are suitable for grilling and simmering. In the Kanto region (Tokyo area), they are only available at high-end restaurants and sushi bars.
$3.99 Surume Ika Pacific Flying Squid (right) Of all the squid species, surumeika are the most widely caught and consumed in Japan. Most surume, which refers to dried squid, commonly known as a nibble for alcoholic beverages, is made from this type of squid. (Surume is available at Maido.) They are also used as deep-fried side dishes etc.
Kensaki Ika Swordtip Squid
Surume Ika Pacific Flying Squid
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How to Cook Dried Fish on a Frying Pan
Thaw thick dried fish before cooking For thick dried fish such as ete karei, it is recommended to thaw in the refrigerator for 3 to 4 hours before cooking. If you thaw dried fish at room temperature for a short period of time, the red water containing umami flavor will run off and spoil the taste of the fish. Also, if cooked without thawing, the fish may not be cooked all the way through, resulting in a half-raw state. Cook less-thick dried fish without thawing For dried fish with little thickness, such as kamasu, cook them as they are without thawing. Remove from the freezer, place on a frying pan, and cook slowly over low heat. Just like the thicker dried fish, defrosting at room temperature for a short time will cause loss of umami, which will spoil the flavor. If you want to defrost and cook them, defrost them slowly in the refrigerator before cooking.
Materials & Ingredient: Frying pan Aluminum foil Defrosted Dried fish Directions: 1. Cut the aluminum foil so that it covers the entire surface of the pan. 2. Heat the frying pan over medium heat. 3. Once the pan is warm, lay out the aluminum foil and cook the dried fish skin side down. 4. When the skin starts to brown and the meat turns white, flip the fish over and cook the meat side. 5. Cook for 2 to 5 minutes, checking for doneness, and when the meat side is done, it is ready to eat. Tips:
Use aluminum foil instead of direct cooking to prevent sticking.
If you wrap the fish with aluminum foil, the fish will be steamed and keep moisturized, making it fluffier. You can prevent the smoke and smell from spreading in the house.
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We will introduce mushrooms in the next blog post!
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There is a lot of food items, housewares, stationery, and gifts available at the store and our online store, Maido! Kairashi Shop, where you can place your order for shipping or store pickup! Happy shopping. :)
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