FISH FISH

Miso-Stewed & Kōji-Marinated

FISH FISH

Miso-stewing and kōji-marinating are classic techniques employed in the Japanese home kitchen; they are particularly well suited to cooking oilier varieties of fish such as mackerel.

The Japanese call oily fishes ao-zakana (literally “blue” fish) or hikari mono (“shining ones”); they are packed with healthful omega-3 oils.

By adding miso-stewing and kōji-marinating to your kitchen repertoire, I hope you’ll enjoy eating fish such as mackerel more often.

LEARN basic KITCHEN skills:

shimo furi “frosting” to eliminate fishiness

kōji-marinating to deepen flavor

 Tuition: ¥7,000 per person

Notes

Instruction at A Taste of Culture is in English. A Taste of Culture’s mission is to empower participants in the ways of the Japanese kitchen, providing them with basic skills and knowledge regarding traditional/classical cooking methods, equipment, ingredients, menu planning, and food presentation. By focusing on essential foodstuffs and procedures, program participants will be able to re-create authentic Japanese cuisine no matter where in the world they may be.

A Taste of Culture does not offer instruction in the preparation of raw-fish dishes. The topic of selecting and handling a variety of fish to be consumed raw, is a subject that I believe is beyond the scope of any short program I could deliver. However, the menu-curriculum at A Taste of Culture can include the preparation of sushi meshi rice combined with cooked, smoked, and/or pickled fish, egg, and vegetables. Techniques for rolling, pressing and layering can be included in the curriculum.

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