Fugunoko / blowfish roe (poisonous!!)

April 13, 2014

Blowfish or fugu is known as a delicacy with a fatal attraction.

This delicate firm white fleshed fish is discovered thanks to the sacrifice of numerous foodies that have fallen victim to the fish’ deadly toxins contained in the roe and blood vessels.

The fish needs to be cut by a licensed chef and the roe, toxic enough to kill nine adult men must be stored in locked tin containers before getting disposed of properly.

So eating fugunoko or blowfish roe is even to a Japanese an act of pure lunacy. When i saw this product at a shop specializing in rural produce from north central japan, I was intrigued. I purchased and investigated and apparently people of Ishikawa have figured out that if you preserve the roe in salt and rice bran for 2 years, the toxins become benign and edible.

So I had it for snacks one midnight.

… It could be physiological but it might make the alcohol go around a bit more potently.

Taste… really really salty so I am working on creative ways of consuming it.

I mixed it with creme fraiche to top on some canapés for entertaining and it created a good talking point!

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Like father like daughter?

August 7, 2013

My daughter at 6 years of age is obsessed with masterchef. Honestly, I didn’t teach her, I usually only watch soccer on TV but recently whenever i am home, sitting in front of the TV at 7:30pm sharp is the usual routine.

This week, I too am watching seriously as Heston Blumenthal is the guest. After the medival themed dinner last night, I decided to roast a chicken and make a vegetable garden with her. Picked up from the official masterchef pantry Coles, a whole inglewood organic free range chicken, stuffed it with left over rice, basil, mishrooms, onions, garlic, parsley. Rubbed olive oil, pink salt and a bit of oregano. Teaching Taro Jr about basting and using the meat thermometer along the way… Result, finger licking good.

On the show the contestants use the Murray River Pink Salt really liberally. It is really good stuff. Thanks M and S! We are putting it to good use too. (Love getting salt for gifts!)

The vegetable garden is a bed made with chopped avo, mushroom, gerkins, mayo. Stuck some carrot sticks wrapped in oak lettuce. Turned out not too bad.

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Semi dried whiting and flathead コチとキスの一夜干し

July 9, 2013

Evenly salt and on the fan for a couple hours. The flesh firms up with excess moisture evaporating and flavors also concentrate. Must cook with mesh grill over coal or toaster grill.

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Sasebo eats

January 12, 2013

Kurume Taiho head quarters long cue. Had to give up so visited Shuho in Miyaki. The champon was a failure should have stuck with ramen.
The ramen is good. Nice and thick ton soup a bit on the sweet side.

Mother in law’s cooking. Chikuzenni and red and white kamaboko, black beans. Traditional osechi cooking.

Interesting finds in markets. Soy milk in plastic. Vegetable of the future “ice plant”.

Fresh seafood restaurant “kasayama”. Private seating and good sashimi!

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Sasebo eats part 2

January 12, 2013

My cooking steak. Red wine juis. Pork belly with dried persimmon. Nagaimo and salmon caviar. Namako(sea cucumber). Komatsuna and shimeji. Pork salad. Grilled kingfish collar, chicken giblets and thigh pieces.

Mother in law ozoni. They use round mochi in Kyushu.

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Oita eats

January 12, 2013

Visited a good friend in Oita. Greeted with an extravagant osechi made by a luxury hotel chef.

Was good to catch up T and M! Thanks so much for preparing everything and letting us stay. We had a great time!

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Sendai eats part 3

January 12, 2013

Mother’s home style vegetable main cooking. Hijiki tempura. Potato salad. Enoki and spinach nibitashi. Daikon salad. Harakomeshi.

Iron chef year end special new chef Kuroda 33yo vs original michiba 82yo.

Toshikoahi soba. Japanese culture to eat soba on New Year’s Eve for health and longevity.

Osechi and chikuzenni, ozoni. Typical Japanese new uear’s food.

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