Flying fish (Ago-dashi)

Flying fish is called “ago” in Japanese.
“ago” is the dialect around Nagasaki, and it means flying fish.
Flying fish is the seasonal fish of June and July.
We are eating it as shio yaki (grilled with salt) , fry, and also sashimi.

The taste is very light because its fat is low.

We also eat its roe which is called as “Tobiko.” It is served as a ingredient of sushi.
It is very tiny and looks like smaller version of Ikura.  But taste is different.

 

 

 

Dashi of dried flying fish is called “ago dashi”. Dried flying fish is made by drying simmered flying fish.
Ago dashi has a refined taste and flavor.
It is used in various dishes ranging from miso soup to simmered dishes. Especially it goes well with noodles. It is mainly used in Kyushu region.

Let’s cooking Ago-dashi ramen!

 

 

  • Material
    【Pot A】
    Agodashi pack・・・2 Packs
    Kombu・・・20 g
    Water・・・3.6 L

 

 

Agodashi pack

 

Manufacture: FUTABA Co.,Ltd.

 

 

 

 

 

 

【Pot B】

Chickens soup・・・to taste
Ginger・・・4 pieces
Garlic・・・4 pieces
Two onions for a long onion
Sake・・・200cc
Water・・・6L

 

【How to make】

  1. Put food in Pot A and cook for 20 minutes at medium heat.
  2. Put a Agodashi pack in Pot A and cook for 10 minutes at medium heat.
    3. Put ingredients in Pot B and cook for 2 hours with a low heat.
    4 Soy-sauce ramen soup base 30cc (not included), Pot A’s soup 120cc. Pot B’s soup 120cc intoRamen bowl. Add boiled noodles (not included).

 

 

Thank you.

Tori-paitan Ramen

Tori-paitan Ramen (ramen with a whitish chicken-bone soup) has been popular for about 3 years.

It is a chicken version of Tonkotsu Ramen (pork bone broth ramen), using a soup which has chicken bones stewed carefully.

It cooks the soup at high temperature using a pressure cooker, it smells less than Tonkotsu Ramen, and everyone is easy to eat.

There are many ramen shops that toppings roasted chicken, and it is a very pleasant ramen for women because it can take plenty of collagen from chicken bones.

If you are interested in metabolic syndrome, you can eat it without worrying about chicken white ramen.

Healthy chickens are perfect for the last meal of a Japanese businessman returning to the drinking party.

Rich taste of Tori-paitan Ramen, creamy texture and clean aftertaste are steadily increasing fans!

See you.

SHIO RAMEN RECIPE ~You can easily enjoy genuine taste~

With discerning soup!
I always take the soup only in cock Gullahs, I used the wing this time and finished it in thicker soup
In addition, I added cock oil to soup and attained body.
It takes the time, but please try it because I am very delicious.

 

 

TAMAGOMEN

~ Egg Noodle ~

 

<Ingredient_4servings>

 

Bread Flour・・・・・400g
Baking Soda・・・・・1 tsp.
Salt・・・・・・・・・5g

DonDon series Shiro Tsuyu・・・50ml

Water・・・・・・・・・・・100ml
Egg・・・・・・・・・・・・・・1

DonDon series Shiro Tsuyu

Click here for details!

http://www.nexty.co.jp/

 

 

 

 

 

 

<How to Make>

① Mix bread flour, baking soda, and salt well.

 

② Mix egg, DonDon series Shiro Tsuyu, water, and make 200ml of mixture.

 

③ Add ② into ① little by little and knead well by hands.

 

④ When the dough comes together, make a round shape, wrap with plastic, and chill

 

in the refrigerator for an hour.

 

⑤ Make noodles with a pasta machine. Sprinkling flour to avoid the noodles from

 

sticking together.

 

⑥ Cook noodles in large pot for 2-3 minutes before serving.

 

 

 

 

RAMEN SOUP
~ Ramen Soup (Chicken Soup) ~

<Ingredients_10servings>

Half Size Hongatsuo・・・・1 pack (25g)

Water・・・・・・・・・・・・3500ml
Chicken Wings・・・・・・・・・・・5
Pork Fat・・・・・・・・・・・・100g
Green Onions・・・・・・・・・・1bunch

DonDon series Shiro Tsuyu

Click here for details!

http://www.nexty.co.jp/

<How to Make>
① Add all ingredients into 3,500ml water in large pot and cook for 25 minutes

★ TIPS ★

Chicken wings can be use for a topping of soup noodle. Cook with 30ml of DonDon series Shiro Tsuyu and 150ml of the Ramen soup over the medium heat for 30 minutes.

SIO RAMEN

~ Chicken Salt Ramen ~

Shio ramen soup is based on chicken broth and flavored with salt. So its flavor is simple but rich.

 

 

<Ingredients_4 Servings>

 

Ramen Soup・・・・・・・・・・・・・・1200ml

DonDon series Shiro Tsuyu・・・・・・・・・100ml
Egg Noodle・・・・・・・・・・・・・・4 serving
Chinese Style Stewed Pork ・・・・・・・・8 slice
Boiled Egg・・・・・・・・・・・・・・・・・・2
Naruto Fish Cake・・・・・・・・・・・・・・40g
Sungan・・・・・・・・・・・・・・・・・・50g
Green Onion(one for very thin cut, the other for edge cut)・・・2 bunch


DonDon series Shiro Tsuyu

Click here for details!

http://www.nexty.co.jp/

<How to Make>

 

① Boil the Egg Noodle for 5 minutes. (Thin noodle is for 3 minutes)

 

② Put edge cut green onion and 25ml DonDon series Shiro Tsuyu in one of the serving bowl, Pour Ramen Soup. Put drained egg noodle,

 

③ Decollate with sungan, boiled egg, Chinese style stewed pork, sliced naruto fish cake, and thin cut green onion.

 

④ Same process for the other bowls.

 

Healthy and tasty!

Shrimp miso ramen

It’s said that there is about 3000 kinds of kind in the world for shrimp.
There are two types of shrimp, roughly divided into swimming type and walking type.
Every variety is included in high protein, low fat, rich in nutrients such as calcium, chitin and Umami.

Therefore, we can expect the effects of lowering cholesterol level and preventing lifestyle diseases.
Health effect of shrimp

・Effect of lowering cholesterol level
・Effect to enhance liver function
・The effect of improving asthenopia
・The effect of preventing arteriosclerosis
・Effect to make bones and teeth strong
・Beautiful skin effect

In recent years, one of popular ramen in Japan is shrimp miso ramen.
It is characterized by rich shrimp soup and rich aroma.
The specialty restaurant of shrimp miso ramen is increasing more and more.
The following is the liquid type seasoning “Sozai-chomidashi shrimp”which is concentrated natural shrimp juice.

Product Name: Sozai-chomidashi shrimp
Ingredients  : Shrimp (sweet shrimp, dried shrimp), salt, alcohol, Monosodium glutamate, xanthan gum
Expiration   : 1year from manufacturing date
Produce      :  FUTABA Co., Ltd.

See you.

Shiohigari (Clam digging)

 

 

 

The Japanese are very found of collecting one’s food as we know from the popularity of strawberry picking, blueberry picking, and sweet potato digging.

May and June are the most popular months of the year to go clam digging in Japan.

We call clam digging at low tide “shiohigari” in Japanese.

Clam digging is very popular in Japan so locations can get very crowded on holidays and weekends.

Families are well equipped with full wading gear, tents, picnic lunches and more when they hit the muddy beaches to dig for clams.

Tips for Transporting and Preparing Clams to Eat

1.Fill your bucket of clams or cooler with sea water to transport home. If hot, add some ice to the water. You do not want the clams to overheat.

2.Once home take your bucket or cooler and store in a cool dark place for a minimum of six hours. The clams will spit out sand during that time.

3.If when cooking a clam, it does not open when all others have discard it. Sick or dead clams sometimes do not open.

 

【Delicious recipe】

 

You can easily cook using this product.

Sozai tyoumi dashi asari

 

Click here for details!

http://www.nexty.co.jp/

Sozai tyoumi dashi asari   30cc
Water                    400cc
Sake                                    5cc
Thin soy sauce                    5cc
A pinch of Salt
Clams, as needed
 

 

【How to make】

1.Pour Sozai tyoumi dashi Asari, water and clam into a pot and simmer.

2.When the clams mouth opens, add sake, thin buttery soy sauce and salt.

 

Thank you.