Food Traceability Problems in Japan

Japan is still facing problems with traceability of food and the Japanese government is finally stepping in to manage this issue.

Ayu (River Trout) Season in Japan

The summer season is when the delicate river trout (ayu) are in season. My favorite way to have it is a simple "shio-yaki" which is salted and grilled.

I have not been, but this restaurant comes recommended in Shinbashi for cuisine of ayu.

新ばし　鮎正

Minato-ku, Shinbashi 4-17-5

03-3431-7448

Ochugen Summer Gift-Giving Season

Ochugen is the summer gift-giving season. My two years at Takashimaya department store in Nihonbashi had me working very hard during the ochugen season. Many customers would come into the wine department and order "kohaku" wine sets. A bottle each of white wine and red wine packaged conveniently into a box. The colors of red and white together has a meaning of good fortune. Price points are set at about 3,000 yen, 5,000 yen, 8,000 yen, 10,000 yen (and of course upwards).

If you go to Takashimaya department store now through August 15th, head up to the 8th floor where you can see gift sets, many of food, but also of other items, that can be sent to friends, colleagues and family. Many of these can be shipped without having to pay for the shipping fees.

Tanabata Festival at Depachika

Tanabata is the July 7th (7/7) festival celebrating two stars that meet once a year in the skies. This day at Mori no Ike we would write out our wishes on colored sheets of paper and tie them onto a tree.

Some depachika are offering limited edition cakes and sweets on this day. Check out the following depachika if you have a sweet tooth and are in Tokyo until July 7th.

Mitsukoshi in Ginza

Chuo-ku, Ginza 4-6-16

www.mitsukoshi.co.jp

Keio in Shinjuku

Shinjuku-ku, Nishi-Shinjuku 1-1-4

http://info.keionet.com/foreign/index.html

Odakyu in Shinjuku

Shinjuku-ku, Nishi-Shinjuku 1-1-3

www.odakyu-dept.co.jp

Aji no Tatsuta-age

Aji" means Japanese horse mackerel.
"Tatsuta-age" is a type of Japanese deep-fried dish.
Tatsuta-age is nealy same to Karaage.
But in case of Tatsuta-age, Ingredient is put in a sause, before coated by potato starch.

We usually clean the Aji.
Fillet it.
Take out the small bones from it.
Cut it into bite size.
And put it into the sauce which is mixed Sake(rice wine), soy sause, grated ginger.
Leave it around 10 min.
Dry it with paper towels, and coat it slightly with potato starcy.
And then deep-fry it untill browned.

Photo below is Aji in the fresh fish counter of the supermarket.
Aji is one of blue back fish.
It is rich in DHA and EPA.

Tori no Karaage

This is a Japanese deep-frid chicken.
"tori" means chicken.
"karaage" is a type of Japanese deep-fried dish made by deep-frying ingredient ( chicken or some fish) coated sligtly with potato starch or wheat flour.

We usually cut chicken leg into bite size and put chicken pieces into bowl with Sake(rice wine), grated ginger, grated garlic, soy sause, and salt.
Knead them by hand.

Add egg to the bowl, and knead again.
And coat chickin pieces with weat flour ( or potato starcy).
Then, deep-fry chicken pieces in oil.

Boiled Edamame

We usually boil Edamame (green soy beans) in a salted water, and drain water off it.
And cool it with air. ( If we cool it in water, it will loose rich taste.)
And push beans out of pods with finger to mouth.

Nowaday's, we can buy frozen Edamame all season.
But I like to Eat it with beer in summer.

Phto above is frozen Edamame ( alredy boiled) in supermarket.

Photo above is Edamame fresh from farm.