There are mollusks and crustaceans along with the fish portion of Japanese cuisine. Most of the species used to create soil for sashimiand and other dishes.
Among the many crustacean species used in Japanese cooking, make up the shrimp portion of the lion. For instance, if you want to taste the shrimp sushi in a Japanese sushi restaurant, you need to determine precisely what it is to be cooked with shrimp while choosing from at least five species.
Kuruma-ebi (prawns) have a luminous purple shell with brown or yellow and red stripes up to 20 cm. Wuxi-ebi (black tiger shrimp) is the most delicious along with the tiger. These and other shrimps are best consumed raw, fresh, but they are also fried, grilliruyut, stewed and cooked with soups.
Light gray crust-ebi (Chinese shrimp), also known as Taisho-ebi, used to create tempura and other fried foods, as well as roasting and stewing.
Japanese shrimps like Ciba-ebi and bot-ebi, generally raw not by eating, but with hokkoku ako-ebi, also known as ama-ebi, create excellent sushi. Tenaga-ebi (freshwater shrimps), with long, fried and stewed moustache, and mostly dried small shrimps, Sakura-ebi.
Processing and preparation of Eby
In Japan, all shrimps and prawns are sold fresh, sometimes alive, but they only come in frozen form in the western stores, but they become light red or pink boiled throughout the year.
Ise-ebi, Japanese spiny lobster, orichnevy shell or reddish-violet, and narrower claws than most American and European lobsters. Lobster-a traditional Japanese holiday table decoration because it becomes red when cooked, which in Japan symbolizes happiness.
Application in cooking
With a delightful aroma in exceptionally powerful sweet lobster meat. Fresh lobster makes sashimi almost always. Fish in restaurants are often held in aquariums, and the chief-cook lobster from the chosen customer prepares a dish called iki-tsukuri (live sashimi.) But be advised: sashimiyou will be served in a cleaved lobster shell, leaving the head intact, with sad eyes staring at you and still wiggling moustache.
Additionally, grilled lobster fried and consumed with soy sauce lemon.
Japanese squid – a familiar meal. In Japanese cooking, several kinds of shellfish, squid, depending on their taste, colour, texture and season, are used to cook a specific dish.
Surime-ika (Pacific flying squid), also known as Japanese common squid, painted in dark red-brown colour, reaches a length of 30 cm, with the exception of 20 cm of tentacles, and its fishing season runs from summer to autumn. Jari-ika (squid hastate) grows up to 40 cm, its tentacles are brief, pale-red, with a pointed form on the head. Kensaku— ika (squid horseshoe crabs) looks very comparable to Jari — ika, but his head is more pointed and his fishing season lasts from spring to autumn.
Aori-ika (squid with a wide shell) is like a big squid, but no calcareous shells, you can buy one in the summer, but he didn’t come across on the racks very often. Co.-ika (cuttlefish) has a rounded body, a strong internal shell with a thick body length of 18 cm, and the tentacles-20 cm. Cuttle fish caught in late winter from early autumn. Kaminari-Ica-big cuttlefish with tentacles up to 45 cm sometimes emerges on the racks.
Hotaru torso-ika (squid-firefly) as short as 5-7 cm, covered with nearly transparent skin, has the ability to shine. Usually this distinctive animal is captured from spring to summer in the waters washing Japan’s coastline.
Application in cooking
Raw squid can be made to prepare sashimi. In Japanese supermarkets, SPLIT squid is generally purchased. Do not have the time to cook the squid because it gets hard overcooked squid. Cooked ika-zushi (Squid stuffed with sushi rice) from whole carcasses.
Squid are treated various ways in Japan.
Surume – whole squid is peeled and dried-one and is one of the many delicacies that have been given to drinks. Usually surume is completely fried or grilliruyut. Kensaku-ika (squid horseshoe crabs), with its fantastic tender food, is the most delicious surume.
This raw squid is marinated with salt in its own ink. It is marketed in glass containers as canned food. Drinks or rice are by Siokaru.
Matsumaz – tsuki
It’s made from surume (dried squid), conboy and shredded carrots, marinated in mirin and soy sauce, served with rice or beverages.
The original form of Japanese octopus dishes contrasts with creamy white flesh with dark red skin (when cooked red octopus) and unusual red-shaped tentacles.
There are more than ten kinds of octopus in the marketable globe— from idako (pygmy fish) not more than 10 cm to giants of more than three meters. The most common species belongs to the Ma-Dacian family.
Blanched octopus sashimi is used in Japanese cuisine for cooking and salads.
Clem – one of Japan’s oldest recognized foods. Clem and still play an significant part in the Japanese diet, and many kinds of shellfish are used in Japanese cooking, such as kaka— gai (sink — arks) Asari (Manila Clem), Tories— gai (clams), tank— gai, or ayoagi (Maktren), and hockey— gai (butterfish), which are used to make sashimi, sushi and many other dishes. From winter to early spring, their fishing season lasts.
They are fried, grilliruyut, steamed or boiled in soups at low heat without removing shells, sometimes Clem flesh added to stews or rice-cooked. Clem should be put in salt water before cooking to remove sand from shells.
Several oyster species are discovered in Seas Japan. Sink the most common of them-Kaki (gigantic Pacific eggs) has an elongated shape as compared to a European oyster round, reaching 8 inches long and 5 inches wide.
Eat raw oysters, as usual in Japan, with their citrus soy sauce, season lightly.
Another Japanese chef’s specialty-Kaki-Fray(Breaded fried oysters). Furthermore, the oyster stew cook and clear soups and boil them with rice. Oysters can cause food poisoning, so it is very new to take raw oysters to the table.
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