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(日本語) 土用の丑の日 なぜウナギ?

KABAYAKI NO TARE 350g

醤油の香りが癖になる「蒲焼のたれ」、おかげさまでどんどんリピーターが増えております。
ありがとうございます。

 

でも、ウナギ以外にも食べると良いものがあるそうですよ。

なぜ土用の丑の日にウナギを食べるようになったのか、諸説あるそうですが、一説にはこんな話があります。

「暑くて食欲がわかない土用の丑の日には、しっかり栄養をとってもらおう。
 ウシの日だから、『ウ』から始まるもの・・・『ウナギ』でどうだ!」

こんな拍子で土用の丑の日には『ウナギ』という習慣が浸透したとか。

というわけで『ウ』から始まるものなら何でも食べて良いそうです。

・うどん
・梅
・ウニ
・卯の花
・魚(ウオ)・・・?

こんな風に今日のメニューを考えるのも楽しいですね。

 

調味料屋がぱっと思い浮かぶのは・・・
『ウースターソース』(笑)

ウースターソースと言えば、ヤマゲンのコロッケソース(レトロ)。
70年前に発売した「ヤマゲンソース」が原型です。

こんな『ウ』の取り入れ方もいいですよ!

(日本語) 富山・冬の味覚、かぶらずし作りに挑戦!⑤:できあがり

Sorry, this entry is only available in Japanese.

Making Toyama’s winter specialty “KABURA ZUSHI” part4

It is the time to start main fermentation, “Koji-duke”.
We just have to wait for 1 more week after this process.
For this time, we used 5 packs of Amazake 0.
And we prepared other toppings for decolation, 1/3 of carrots (cut in small) and 2 of dried red pepper (slice). Prepare vinegar for Buri (yellowtail fish). Any vinegar is available.

Then, let’s check the staffs we prepared.
Firstly, check the yellowtail.

Looks nice. Drain the salt water and put vinegar until yellowtail covered
Thanks to vinegar, the unique aroma of yellowtail gets mild.


Wait for a half to one hour. Put plastic wrap.
During this time, prepare carrots and red pepper.

Next, check the radish (or turnip).
Looks also nice.

Drain the salt water.

This is “Tsukemono” (Pickles).

By the way, here are the weight differences before-after pickling.
– Radish:1700g→1070g(-37%)
– Yellowtail:700g→557g(-20%)

When the yellowtail is ready, let’s start the main fermentation.
Firstly, put amazake on the bottom of container.
Put a yellowtail between radish. Like below.


put into the container.

Before going to next phase, put Amazake, carrots and red pepper.

Repeat putting Radish&Yellowtail→Amazake&Carrots&Red pepper→Radish&Yellowtail→Amazake&Carrots&Red pepper…


At the last, put all amazake on the top phase.
Covered with plastic wrap, then just wait for 1 week below 10℃.

Oh, here is the last point!
Please do not use weight stone on the first day to infiltrate them with Koji-amazake.
From the second day, put the weight stone.

I am looking forward to the day after 1 week, it will be a New year’s day!

★Schedule★
18th Dec. Prepare radishes. Pickle with salt. →done
20th Dec. Prepare Buri. Pickle with salt.→done
24th Dec. Stuff Buri between radishes like sandwich. Soak with Amazake 0. →We have just done it!
31st Dec. Ready for eat(●^ー^●)

Making Toyama’s winter specialty “KABURA ZUSHI” part3

This is the time to make “Salted Yelloetail (Buri)”.
If you can find “salted yellowtail” in supermarkets, you can skip this process.

We got sliced yellowtail for Sashimi (about 5cm x 3cm x 1cm).
It takes 4-5 days for salting.

Prepare salt, 10%-weight of yellowtail
We got 700g of yellowtail, so we used 70g of salt.

Firstly, put a part of salt on the bottom of container and pile up yellowtail and salt alternately like the previous cooking.

After using up all salt, cover with plastic wrap and put weight stone.
As a just referene, we used 300g of weight stone for 700g of yellowtail.

This is kept in refrigerator because it will be warm this weekend in Toyama. 
Anyway, keep this below 10℃.

★Schedule★
18th Dec. Prepare radishes. Pickle with salt. →done
20th Dec. Prepare Buri. Pickle with salt. →We have just done it!
24th Dec. Stuff Buri between radishes like sandwich. Soak with Amazake 0.
31st Dec. Ready for eat(●^ー^●)

For next step, don’t forget to prepare Amazake 0.

Making Toyama’s winter specialty “KABURA ZUSHI” part2

Please read the previous article before reading this article.
Making Toyama’s winter specialty “KABURA ZUSHI” part1

Firstly, let’s make turnips or rasish pickles with salt.
Please start this process 2 week before you want to eat.
Salt drives excess water out and makes vegitables soft. 
In addition, Salt kills toxic bacteria but cultivates Lactic acid bacteria.  
As you know, Lactic acid bacteria brings good effect for our health, and brings mild sour taste and umami.

We use radish instead of turnips, 1.7kg for 3 radishes.
Peel the radish and cut in round slice of 1.5-1.8mm thickness.

Next, making further cut through radish with about 80% depth.
↓Like this.

 

Next, measuring salt, 3%-weight of radish.

Finally, put radish into the container.
We use miso container for 2kg

Put salt on the bottom of container.
Then, start putting radishes. Pile up radish and salt alternately.
Pack to its maximum as possible you can to remove air.

Put all remain salt on the top layer.
Cover with plastic wrap to remove air.

At the end, put a stone weight (we used 4kg of s.w.).
Place the container in the cold (lower than about 10℃) and dark room.
If you like, cover the container with plastic bag to aviod contamination.
 

★Schedule★
18th Dec. Prepare radishes. Pickle with salt. →We have just done it!
20th Dec. Prepare Buri. Pickle with salt.
24th Dec. Stuff Buri between radishes like sandwich. Soak with Amazake 0.
31st Dec. Ready for eat(●^ー^●)

I will explain the next step in the following articles.
See you!