Just kabayaki this year…
Just kabayaki this year…
This year Eel Day coincided with the Sumidagawa Fireworks festival. We still ate eel.
At least if you are a tanago angler…
It was hotter and humider than Satan’s codpiece last Sunday in Japan, but out at sea at least there was an occasional breath of wind to relieve the heat. The weather did not interfere unnecessarily with the main objective of the day’s outing, which was to eat a very large amount of tenpura (whiting, megochi, squid, prawns, shiitake, lots of different veg) washed down with beer and shochu mixers.
I rather felt we were on board a sea-going izakaya rather than a fishing vessel, reinforced by the fact that this was a charter organised by my local bar and there were some very serious drinkers and eaters. I had a lot of stuff to do in the evening so tried to avoid getting too roaring-drunk, but met with the immense kindness of my hosts (Japanese hospitality seems to get even stronger when out on the water) who plied me with more shochu, more beer, do I need more ice? and so forth. The hillocks of straight-out-the-pot tenpura, the asari littleneck clams shucked, lovingly skewered on bamboo and grilled with a soy sauce glaze, the infinity of pickles and miso-shiru and rice made me decide I would not need to eat again for about a week (this proved to be wrong, though).
My homemade whiting rod is still giving good service, and occasionally I caught some fish in between the Yebisu beers straight out the cooler.
Thank you very much to Captain Yukio as always, Fukagawa Fujimi and all the regulars at my local izakaya!
Bread and butter pudding…
To all, as another year passes. I spent my New Year’s Day in Tokyo, starting with a fire-exorcism at my local temple at the crack of dawn. Photography is not permitted during the ritual, but here is a photo of the incense burner, or more like a cauldron, at the entrance to the temple – you put your incense in the pile and waft smoke over your affected or peccant organ that you feel needs divine intervention.
First pilgrimage of the year (hatsumoude) is a fairly serious business here in Japan, and at my local temple a great number of food stalls and hawkers take advantage of the crowds and set up shop all around the neighbourhood. There is certainly a carnival atmosphere, with the more dedicated souls drinking all night at the various o-den or yakitori stalls till the First (already one ambulance was being loaded with a man loudly protesting he was fine, absolutely fine, just as we arrived). In my advancing years I like to go there early in the morning before the crowds pour in, which means a 6am or so start, hardly early for an angler. Even so, at this time of the morning there are plenty of stalls happy to sell you snacks and shochu mixers and beer or hot sake, perfect for the winter cold. There is clearly some message in a religion that welcomes all-comers regardless and lets you drink as much alcohol as you want during your pilgrimage, and makes no restrictions on the foods you can eat. I went for atsukan sake, some yakitori and yakisoba although in the food line there was literally everything on sale from the standard such as spun sugar, okonomiyaki or yakitori, to the absurd: doner kebabs, whole baked potatoes and bananas dipped in icing sugar.
At the fire temple, almost anything can be blessed, for a fee (I’ve seen cars, handbags and shoes being done) by the sacred fire. However, it is only the shinto shrine next-door that sells magical amulets to keep you safe while fishing, so I thought I should buy some of these. One goes on my tackle bag and the other on my lifejacket.
Anyway, thank you for reading my blog over the years, and I hope you have safe travels and many great catches at sea in 2014!
The plums are coming along nicely. No water is added to them: just plums and salt. Once the “plum vinegar” has oozed out they are generally safe from mould and bugs. The next step is to colour the plums, using red shiso leaves.
The leaves are cured in salt before being added to the ume pot. After just one day they turn the ume juice a most amazing red colour. The lid keeps the leaves and plums under the surface of the liquid so they do not come into contact with air. The plums will remain in this state until August, when they will be laid out in the sun to dry on bamboo frames during the hottest days of the year. It is currently the Japanese monsoon here and we have rain every day – no doubt the rain is doing my tomatoes, cucumbers and chillies good but it is not conducive to ume-drying nor fishing.
or, takenoko. The edible shoots of the big bamboo species generally come up in Spring. There are many ways to eat them: lightly simmered in dashi stock, deep-fried as tenpura or stir-fried with other seasonal vegetables. However, my family favourite has always been the homely takenoko gohan, or bamboo shoots cooked with rice. No matter how you cook the shoots, they need to be prepared the same way before they are edible.
First the shoot is topped and peeled, and then simmered in water to which has been added some okara (soy bean residue) and a touch of chile pepper. The shoot is simmered gently till a wooden skewer passes through its thickest part nice and easily. It is then removed from the stew-pot, rinsed, further peeled and left to cool at room temperature.
The shoot can then be chopped and is ready for cooking.
In this case, the bamboo shoot pieces are mixed with sliced abura-age (thin layered deep-fried tofu) and then mixed with washed rice and dashi, and cooked as regular rice – pressing a button, in the lazy case of using a domestic rice cooker. The rice is ready in about 45 minutes, and the dish completed by placing one small branch of kinome (sansho pepper tree) on each diner’s bowl of hot steaming rice.