The Steaming Wok

Japan

Sanma No Nitsuke – Soy Simmered Pacific Saury with Ginger

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I’m not sure why it has taken me so long, but I have begun to compile all the recipes I collected while living in Kesennuma, Japan which is located in Northeast Japan. The Tohoku region which is composed of Aomori, Akita, Fukushima, Iwate, Miyagi, and Yamagata prefectures, is famous for rugged coastlines, picturesque mountains, hot springs, and rural farming communities and was at the forefront of the slow food movement in Japan, which is fitting for a region that has long been famous for being one of the largest rice producing regions in Japan. In addition to rice, the region is known for its seafood because of the rich currents off of the Sanriku coastline.

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Shoyu Koji with Cucumbers

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This isn’t really much of a recipe, but I think it deserves mention anyway.  Everytime I have this dish, it takes me back to the hot muggy summers in Kesennuma when all of the hotels opened up roof-top beer gardens and served simple grilled dishes and beer.  These beer gardens would be denoted by bright red lanterns, but before even approaching, the first signs of the beer garden would be the laughter and music streaming down.  My favorite beer garden would serve chilled spears of cucumber with miso and vinegar or occasionally a small dish of Shoyu Koji.  This in my mind is the perfect match to a frosty mug of beer.

Although these cucumbers are great with miso and vinegar, the miso can be a bit salty.  If you do decide to go that route, buy a good quality organic miso. I prefer the red or brown miso (Sendai style) which tend to be a bit more robust than the yellow or white misos that you will occasionally see.  Add just a few drops of rice vinegar to thin out the miso and add some acidity.

Although it can be difficult to find, Shoyu koji, the pre-cursor of soy sauce, is a bit sweeter and is my favorite.  Shoyu koji is actually a mix of fire roasted grains, soy beans, salt, spring water, and koji culture which is the starter for kicking off the fermentation of soy sauce.  Look for it in the refrigerated section of your local Asian market.  It is often hidden between tubs of miso and Japanese pickled vegetables (tsukemono).

 

Poached Asian Pears

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When I entertain, I’m always looking for a simple dessert to finish the meal.  Though meals in Asia do not typically include a dessert course, I think fruit makes the perfect choice.  Whether it is perfectly ripe tangerines that are sliced into wedges, fried banana spring rolls, lychee sorbet, or these poached pears, the options are limitless.  I like these pears because they are redolent of cinnamon and anise and are sweetened with palm sugar.  They are super simple and pair well with vanilla ice cream or yoghurt.

I usually use Japanese pears, sometimes referred to as Nashi, apple pears, or Asian pears because the are very firm and hold up well to being poached.  They also have  a nice crisp and juicy texture and have a very sweet, almost honey-like flavor.

Poached Japanese Pears

4 Japanese pears (you may substitute with any firm pear)

2 cups water

2 cups palm sugar (you may substitute dark brown sugar)

4 star anise

2 cinnamon sticks

Zest of 2 oranges

  1. Combine the water, palm sugar, star anise, cinnamon, and orange rind in a small saucepan and bring to  a boil.
  2. While your poaching liquid is coming to a boil, peel, halve, and core your pears.
  3. Add pears to the liquid.  If they are not completely covered by liquid, add more water to insure that the surfaces of the pears are submerged.  I sometimes use a lid to weight down the pears.
  4. Reduce the heat so that you have a gentle simmer and continue poaching the pears for 30-45 minutes.  (Depending on the ripeness and variety of pear, your cooking time can vary.  Test the pears to see if they are fork tender)
  5. Remove the pears from the pan, but reserve your poaching liquid.  Simmer the syrup until slightly reduced and thickened.
  6. When ready to serve, place poached pears in serving dishes (with ice cream or yoghurt if desired) and drizzle with reduced syrup.