Japanese Cooking 101: Lesson 5 theme and ingredients revised to - Fish!

I have been re-thinking the last cooking lesson for Japanese Cooking 101. Originally I was going to do a mixed fish and meat lesson, but I think I will concentrate on fish since I really haven't covered fish cooking much over the years on Just Hungry. The problem I've always run into is that the availability of fish is very spotty around the world, so I'm never sure if the readers of the site can get their hands on the fish I'm talking about.

But the truth is, fish is central to washoku or traditional Japanese cooking. It's a bit hard to be a vegetarian in Japan, but being a pescatarian is very easy. While modern Japanese people do eat a lot of meat dishes, up until about 150 years ago eating meat was actively discouraged by the government, so meals were centered on vegetable proteins like tofu, and fish. And in Japan the array of fish available is rather bewildering.


So in the spirit of showing you the real fundamentals of traditional Japanese cooking, for Lesson 5 we'll be tackling fish! If you can get a hold of the fish in question please do try following along. If not, I hope the information will be interesting at least.

Note that I'm able to get all of these fish in my small village in southern France because we have an excellent fishmonger (poissonnerie) even though we're about a 2 hour drive away from the nearest fishing port. So please take a look around to see if you have a good fish seller in your town. A good fish shop should not smell 'fishy' at all; it should smell like the fresh sea air, and be impeccably clean, with lots of shiny, bright and clear-eyed fish.

The fish to get if you can

I've arranged these in order from "probably easy to get for most people" to "maybe be very hard to get".

  • A precut piece (filet) of salmon - preferably with the skin on. (this is what I listed originally previously. I'll show you a chicken variation for what I'm going to do with the salmon too.)
  • Fresh,whole sardines (have the fishmonger remove the heads if you're squeamish about fish eyes)
  • A flat white fish like haddock or plaice or sole (again, have the head removed if you want, but don't have the fishmonger filet the fish)

And, this last one might be very hard to get:

  • a whole piece of tuna or bonito - a section of the body part, not the whole fish obviously (that would be rather unwieldly). I will show you how to break down a piece of fish to turn into pieces cut for sashimi or sushi. That's right, you don't have to restrict yourself to pre-trimmed, expensive pieces of sashimi-fish from Japanese grocery stores or expensive fishmongers to make sashimi and sushi, as long as you have good fresh fish.

I do not expect you to get all the fish by any means, but perhaps you can file the lessons away for later.

Since I've revised the lesson plans, I'll be posting the first part early next week. (I'll be posting some non-lesson stuff in the meantime though.) I hope you'll enjoy the fish lessons!

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