Shijimi

 

 

“Shijimi” is a small blackish clam about one to three centimeters.

The common names of the species include Shijimi (after its Japanese name), Japanese basket clam or Japanese blue clam.

 

Shijimi is one of the most delicious clams.

 

The clam lives in brackish water, and Shinji-ko Lake in Shimane Prefecture is the most famous for it.

 

 

Shinji-ko Lake

 

Shijimi is most popular bivalvia using miso soup in Japan.

The Japanese love their sake, an alcoholic drink made from fermented rice.

 

So after a night spent drinking bottles at an izakaya, soothe your morning hangover with shijimi, a kind of miso soup.

 

Shijimi clams have an amino acid that removes liver toxins.

 

 

 

Because Shizimi has shells, cooking is troublesome.

So, there are products that can be easily cooked.

Product Name: Sozai-chomidashi Shijimi 1L  (Concentrated extract of Shijimi)

Ingredients  : Shijimi, salt, alcohol, Monosodium glutamate
Expiration   : 1year from manufacturing date

Dilute with water 15 times and make it into miso soup.

In addition, you can make various dishes just by thinning with water.

 

 

 

 

Thank you.

Seafood concentrated Dashi sauce series Shrimp

There are many delicious ingredients in Japan. Each ingredient has its own unique Umami and it can be used for various dishes.
It is most typical Umami is Dashi which lightly boils dried bonito shavings and kelp.
We focused on Dashi of Japanese ingredients other than dried bonito and kelp.
And we have developed a new concentrated Dashi source using six kinds of Japanese seafood. The six types are Shrimp sauce, Scallop sauce, Crab sauce, Manila clam sauce, Freshwater clam sauce, and Red sea bream sauce. Each of them is a rich dashi source that extracted the Umami of the material.
This time we will introduce the Seafood concentrated Dashi sauce series
Shrimp sauce type.

 

Product Name: Sozai-chomidashi Ebi 1L
(Seafood Concentrated Dashi Sauce Series Shrimp)
Ingredients  : Shrimp (Alaskan Pink Shrimp, Dried Akiami Paste Shrimp), salt, alcohol,
Monosodium glutamate, xanthan gum
Expiration   : 1year from manufacturing date
By condensing the taste of sweet shrimp and dried shrimp, the shrimp sauce has excellent in Umami balance such as taste, body and sharpness, and has adequately deep flavor.  Also, by adding an appropriate amount of Japanese-sake, it has become mellowness.

It is very convenient because you need only dilute this shrimp sauce to match your dish. It is not necessary to simmer for a long time to make sauce.
This Shrimp sauce can be used for various dishes as well as Japanese cuisine.
We recommend using it for Ramen soup, Pasta sauce and Bisque.
Especially shrimp miso ramen with soup base of this shrimp sauce and soybean-paste is delicious.

Below is shrimp miso ramen recipe.

Shrimp miso ramen

Ingredients 1 servings
Base soup ······ 400ml
Chinese noodle · · · · · · · 1 ball
(Shrimp oil)
Dashi Sauce Series Shrimp · · adequate
chili oil · · · · · · · · · · · · · · · · · · adequate
(Shrimp miso sauce)
Red miso  …… 40 g
White miso …… 20 g
Dashi Sauce Series Shrimp· · · 20ml
Soy Sauce · · · 10ml

<How to cook>
① Mix the ingredients of shrimp oil.
② Mix the ingredients of Shrimp Miso Sauce.
③ Put ② and base soup in the pot and heat it.
④ Pour ③ soup into the serving bowl and add boiled noodles.
⑤ Serve shrimp oil of ① with serving your favorite topping.

Hope you try and taste it!

See you.

Three-major ramen in Japan

The three-major ramen in Japan are Sapporo-Ramen, Kitakata-Ramen and Hakata-Ramen.

It has no definition of history, taste and popularity. It is so-called local ramen.

Sapporo-Ramen is a local ramen that develops mainly in Hokkaido Sapporo City, Kitakata- Ramen is in Kitakata City Fukushima Pref, and Hakata-Ramen is in Hakata district Fukuoka Pref.

This time, I will introduce Sapporo-Ramen

Sapporo-Ramen

Sapporo-Ramen has a history of about 100 years
At that time, it was a very different style from the current Sapporo-Ramen.

Current Sapporo Ramen is mainstream with miso flavor. Noodles are thickened and crimped noodles.

In addition to Char-siu pork (roasted pork fillet) and Menma (bamboo shoots), ingredients are generally frying and serving vegetables such as cabbage and bean sprouts.
One of the features adds more butter and corn as a topping.
The reason why Sapporo-Ramen became famous is that the chain stores of many stores spread all over Japan and the launch of instant Sapporo-Ramen.

The characteristics of Sapporo-Ramen and the style of instant Sapporo-Ramen are different, but
instant Sapporo-Ramen is placed in any supermarket.

It seems that Sapporo-Ramen’s famousness will not go down in the future.

See you.

Tukemen(Dipping noodles)

Tsukemen is a Japanese noodle ramen dish in Japanese cuisine consisting of separate servings of noodles and soup or broth, whereby the noodles are dipped in the soup.

The noodles are typically served cold, while the soup is typically served hot, which serves to season and moisten the noodles.

 

The noodles can also be served at room temperature.

 

Additional ingredients used in the dish are typically served atop or on the side within the dish of noodles.

 

Some additional ingredients used include nori, chashu, menma, tamago and boiled eggs.

 

In recent years, tsukemen has become a very popular dish in Tokyo and throughout Japan, and several restaurants now exist in the country that purvey it exclusively.

 

【How to cook】
Ingredients_4 servings


Don-don series katsuo tsuyu・・・200ml
Water・・・400ml
Vinegar・・・30ml
Spicy sesame Oil (La-Yu)
Sesame oil
Sesame seeds
Pork back ribs・・・100g
Egg noodles・・・4 servings
Boild egg・・・2 eggs
Green onions
Cooking Oil

 

Don-don series katsuo tsuyu
http://www.futaba-com.co.jp/english/product/Liquid_KtsuoTsuyu.html#Katsuotsuyu

Concentrated seasoning with authentically-brewed soy sauce and plenty of real Bonito DASHI. Just lighten with water to create professional flavor in variety of dishes. Excellent for not just Soba dipping but also for rice, soup, or many simmering dishes.

 

 

 

 

 

 

①  Heat up the greased frying-pan and cook pork back ribs, add water and DonDon Katsuo Tsuyu.

 

②  Bring ① to boiling, add spicy sesame oil, sesame oil, vinegar, and chopped green onions. Turn off the heat.

 

③  Cook egg noodles in plenty of boiling water for 2-3 minutes. Rinse with running water and drain water well.

 

④  Pour ② in an individual bowl, add half cut boiled egg and sesame seeds. Serve with the noodles.

 

 

 

【How to eat 】

First,please taste a fragrance.

Second,ladle up mouthful Noodles.

 

And then dip a little Noodles to soup.

 

Because,to enjoy Noodle’s flavor itself,it’s not good soak all of it.

 

When you swallow Noodles,please enjoy it’s feeling.

 

※It is smart to eat Noodles in one gulp with a moderate noise.It is a Japan style!

 

 

 

 

Thank you.

HIYASHI-CHUKA

(Cold Chinese noodle served toppings such as eggs, shredded ham, tomato, and cucumber)

HIYASHI-CHUKA is Japanese summer cuisine cooked with cold soup and cold Chinese noodles.

It is Japanese cuisine rather than Chinese cuisine, and originated in Sendai City, Miyagi prefecture in 1937.

At the time, there was not air conditioner yet, the manager of ramen shop was in trouble because hot ramen could not be sold in summer.

Therefore, it was devised by merely making cold ramen.

It got spread all over Japan, and various improvements were added depending on the region.

Japanese people want to eat a HIYASHI-CHUKA during the summer season.

【How to make HIYASHI-CHUKA】
①Cook Chinese noodles with cold water after boiling.
②On top of that noodle, serve shredded ham, julienned strips of thin omelet, cucumbers and tomatoes.
③In some cases, garnishes such as braised shiitake mushrooms and boiled bean sprouts are used.
④Place a cold soup stock based on soy sauce and vinegar or sesame sauce.
⑤Also, it is delicious even if mayonnaise and Japanese mustard is added as you like.

See you.

Japanese Flying Squid

The Japanese Flying Squid isn’t as well known as many others out there.

They also have features that are distinct to this particular species.

 

You will notice rings around the back of the head.

 

These are used to determine how old they are.

 

They are very small and light weight squid as well.

 

It is caught off the shores of Northern Japan and south of Kyushu Island.

 

The Japanese squid can live anywhere from 5°C to 27°C, and tends to inhabit the upper layers of the ocean.

 

They are short lived, only surviving about a year.

 

The fishing season for the Japanese flying squid is all year round, but the largest and most popular seasons are from January to March, and again from June to September.

 

Gear used to catch the Japanese flying squid is mainly line and hook, lift nets, and gill nets, the most popular method being hook and line used in jigging.

 

Most of it is turned into various pickled or dried cuttle fish/squid products.

 

It is also much appreciated broiled or simmered.

 

It is quite popular as a simple sushi nigiri, or slightly boiled with “tare” sauce.

 

I

KA-KIMO CHOUMI PASTE
http://www.futaba-com.co.jp/recipe/recipe_5699_11.html

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!

https://www.nextytrading.com/

 

 

 

 

 

 

<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!

https://www.nextytrading.com/

<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!

https://www.nextytrading.com/

<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!

https://www.nextytrading.com/

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.

KASSHU-HOJU (Cooking follows Cutting)

In Japanese cuisine, more time and effort are spent for food preparation to enhance character of ingredient, especially cutting method tend to be put greater emphasis.

The head chef of Japanese food is often called 『ITA-MAE』 (Front of the Board) or 『HANA-ITA』(Board Flower), and this “ITA”(Board) is pointing the “cutting board”.

As this custom indicate, “cutting the ingredients” is recognized as an independent cooking process separated from other process such as boiling, simmering, and grilling, and paid significant emphasis.
『KASSHU-HOJU』describes a philosophy of Japanese cooking and means Cooking (Boiling, Simmering, Grilling) follow the Cutting.

We can see the Japanese belief to value natural taste of the ingredient in this food culture that cooking method has been used creatively pursuant to the freshness of the ingredients.

For example of fish:Raw (Sashimi) → Grill → Simmering/Stewing → Deep-frying (Tempura)

It seems common acknowledgement that the simpler method is more difficult just like cutting excess point of ingredient to enhance its advantage in Japanese cooking.

See you later.