tag:blogger.com,1999:blog-3101980281470446262.post4638464298037949648..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Karashi Namasu and Zenmai Nimon/からしなますとぜんまい煮もんHiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3101980281470446262.post-48408604917685009842013-02-05T06:22:16.040+09:002013-02-05T06:22:16.040+09:00Sissi: According to Wikipedia, beheading, gutting...Sissi: According to Wikipedia, beheading, gutting, and drying was the most reasonable way to preserve herring in the days when refrigeration technology was not developed. Anyway, dried herring was a valuable source of protein for those who lived near the mountains. So was kuruma fu and koya dofu.<br /><br />Every region has its own unique cuisine, and it's exciting even for a native Japanese to explore it.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-70095443972779429582013-02-04T21:58:01.597+09:002013-02-04T21:58:01.597+09:00I also find the herring interesting. The most comm...I also find the herring interesting. The most common way to eat herring in many European countries is pickled and/or vinegared. I even have some vinegared now in the fridge. <br />Otherwise it's always exciting to see regional Japanese dishes! Sissihttp://www.withaglass.comnoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-40464610117396727712013-02-04T07:18:45.749+09:002013-02-04T07:18:45.749+09:00Kiki: I used namaboshi simply because the recipe ...Kiki: I used namaboshi simply because the recipe called for it. Otherwise, I would have used "authentic" migaki nishin, I mean, honboshi.<br /><br />These two dishes are very popular and almost always served for ceremonial occassions (kankousousai 冠婚葬祭).<br /><br />Take a look at this zenmai nimon:<br />http://www.welcome-uonuma.com/contents208.html<br />(Japanese only)<br />The number of ingredients, as well as the amount of each ingredient, is kind of overwhelming, and the kuruma fu is treated with double deep-frying!Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-88089903170198464122013-02-04T06:04:41.905+09:002013-02-04T06:04:41.905+09:00So you used the "dried for one day" herr...So you used the "dried for one day" herring. Thanks, interesting. Fräulein Trudehttps://www.blogger.com/profile/11786420907067152211noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-80115914852363382592013-02-03T07:29:16.415+09:002013-02-03T07:29:16.415+09:00Kiki: Beheadded, gutted, and dried. Not salted, ...Kiki: Beheadded, gutted, and dried. Not salted, I suppose.<br /><br />There are three types of dried herring available in Japan:<br />本干し hon boshi (fully dried), dried for one month or so<br />八分(七分)干し hachibu (nanabu) boshi (semi-dried), dried for one week or so<br />生干し, ソフト nama boshi, soft (half-dried), dried for one day or so<br /><br />Hon boshi herring needs to be soaked in kome no togijiru (milky water you get when washing rice) overnight before use.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-39351829795687008342013-02-03T03:10:40.933+09:002013-02-03T03:10:40.933+09:00Half dried herring? Is the herring prepared the sa...Half dried herring? Is the herring prepared the same way as dried salmon: salted and air dried for a few days?<br />Fräulein Trudehttps://www.blogger.com/profile/11786420907067152211noreply@blogger.com