• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Steaming Wok
  • Home
  • About
  • Recipes
  • Privacy Policy

japan

Sanma No Nitsuke – Soy Simmered Pacific Saury with Ginger

September 9, 2019 by robertmoeller 2 Comments

Soy Simmered Sanma

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.

…

Read More

Shoyu Koji with Cucumbers

May 30, 2015 by amateurgastronome Leave a Comment

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).

 

Primary Sidebar

  • Soy Simmered SanmaSanma No Nitsuke – Soy Simmered Pacific Saury with Ginger
    September 9, 2019
  • KimchiQuick Nappa Cabbage Kimchi
    September 8, 2019
  • Vietnamese herb and pomelo salad with roasted salmon belly
    April 8, 2018
  • La Paz Batchoy – Philippines Pork Noodle Soup
    April 8, 2018
  • Stir Fried Celtuce
    June 15, 2016

Categories

Archives

  • September 2019
  • April 2018
  • June 2016
  • May 2016
  • August 2015
  • June 2015
  • May 2015
  • April 2013
  • December 2011
  • October 2011

Copyright © 2023 The Steaming Wok on the Foodie Pro Theme