ハゼ

釣ってきました。

Gingko 2

I got round to consuming some of the gingko nuts (rather incorrect terminology, as they are seeds) mentioned in a previous diary.  This time I cracked the shells and roasted them over a gas fire.  When done, the outer case and brown membrane is peeled away to liberate a green-gold seed, which is dipped in salt and eaten.  They can also be steamed, boiled or deep-fried.  I find their taste to be delicate, sweet and very rich. They contain many nutrients such as oils, fats and vitamins; in Japan they are often fed to sufferers of fever or the infirm as a pick-me-up.  However, they do actually contain small amounts of a mild poison and an average adult should not consume more than about twenty in one day.  According to traditional Japanese medicine, the seed of the gingko is most beneficial to the lungs, brain and reproductive system.  We shall see, eh.

   

東京湾マコガレイ三昧

金沢八景の荒川屋さんの船に乗ってきました。釣ったマコガレイを料理しました：　昆布〆・碁石焼き・えんがわの刺身。あっというまに全部食べてしまいました。

New Cook’s Knife “Yanagiba”

Today being a holiday for me I pulled on my wellingtons and went to Tsukiji central fish market. It is only four or five stops on the underground from my place. A friend of mine wanted me to buy him a whetstone, and I needed a few supplies myself. However, I also ended up buying a new kitchen knife…a yanagiba (literally ‘willow blade’) knife which is used for cutting fillets of fish such as sashimi. I bought mine from the traditional knifemakers and cutlers Aritsugu. After three years of using a cheap beginners’ grade blade I ought to use a proper one. Much like their other branch in Kyoto, if you buy an Aritsugu knife the artesan in the store will carve your name into the blade for free while you wait.

Japanese Flounder

I took eight in total today, but I gave away two to my companion who had less luck with the rod, and more family members waiting at home for him in the kitchen.

Language Options

Rather than make a new separate blog and run two concurrent blogs, in English and the other in Japanese, I’ve re-tagged all my previous entries as English or Japanese (with bilingual entries tagged with both, so that they will be brought up either way) language, so that if you wish to only see posts in English, just click the tag ‘English’ in the Categories sidebar to the right.

日本語のダイアリーのみ表示したい時、右の「Categories」にある「日本語」をクリックして下さい。英語のみにしたい時は「English」を。

ちなみに河豚釣りでお世話になった大原の長福丸さんのリンクを追加しました。

Gingko

fruits, containing the edible and delicious seed, are there for the taking in the grounds of my workplace.  Aside from the terrible stink that comes from the flesh of the fruit and the poisonous nature of its resin, it is a luxury food that commands a heady price in bars and restaurants, and can be obtained for free if you can put up with all the mosquitoes.

仕事場内の緑にイチョウの並木があります。とる人が少ないせいか、 銀杏の採り放題。今回４キロお持ち帰り。

ハゼ 少量甘露煮

鍋が小さくて味の調整が難しかったが、何とか出来上がりました。前回デキハゼで作ったのより甘露煮らしい甘露煮。

天ぷら屋形船

に乗ってきました。ハゼは小さかったですけど、一日ほぼ入れ掛かり。

Goby catch