This dish uses IPA and a mix of fruity, spicy ingredients to steam a piece of white fish. It then serves a pieapple salsa on the side, which is made with the same IPA- It's best served in soft tacos or tortillas with some chopped avocado on top. The fish recipe is per person with the filet being wrapped in individual foil parcels.
For the IPA and Pineapple Salsa:
¼ of a fresh pineapple, chopped into small pieces 1 green chili pepper, deseeded and finely chopped Juice of 1 lime 1 tsp granulated sugar 1 tsp salt A handful of cilantro (coriander) leaves, finely chopped 2 tbsp (30ml) IPA
For the Steamed Fish
1 fillet white fish (such as cod or haddock) Juice of ½ an orange, plus 1 thick slice of orange 2 garlic cloves ½ fresh chili pepper, deseeded and finely chopped 1 in (2cm) piece of fresh ginger, chopped into matchsticks 1 star anise A few cilantro (coriander) leaves 1 tsp clear honey 1 tsp soy sauce 2 tbsp (30ml) IPA
1 The salsa is best made an hour or two before you eat. To make the salsa, mix all the ingredients together apart from the beer and then leave in the refrigerator until you are ready to serve. Add the beer to the salsa just before serving—this ensures that you get the maximum amount of beer flavor and fragrance.
2 To steam the fish, preheat the oven to 400°F/200°C/Gas 6. Put all the steamed-fish ingredients on top of a piece of aluminum foil and wrap them up until you have a neat parcel. (I recommend doublewrapping for this: simply take two sheets of foil and fold up the edges to create a parcel.) Place the parcel on a baking tray and cook for 25–30 minutes. Remove the fish from the parcel when you’re ready to serve.
3 To serve, I like to put the fish in some soft tacos, spoon over the salsa, and then add some chopped avocado. It’s great with a glass of IPA.
(*Recipe reproduced with permission from Beer and Food by Mark Dredge- Ryland Peters & Small, Dog & Bone imprint, Spring 2014- Food photography: William Lingwood)
Hideyuki Oka classic book How to Wrap 5 Eggs, Traditional Japanese Packaging (Weatherhill, last edition 2008) was originally published in 1975 under title 'How to Wrap 5 More Eggs'.
"Traditional Japanese packaging is an art form that applies sophisticated design and natural aesthetics to simple objects. In this elegant presentation of the baskets, boxes, wrappers, and containers that were used in ordinary, day-to-day life. Largely constructed of bamboo, rice straw, hemp twine, paper, and leaves, all of the objects shown here are made from natural materials. Through 221 black-and-white photographs of authentic examples of traditional Japanese packaging—with commentary on the origins, materials, and use of each piece—the items here offer a look into a lost art, while also reminding us of the connection to nature and the human imprint of handwork that was once so alive and vibrant in our everyday lives."
Furze Chan shares a few photos of objects featured in the book on Ferse Verse...
"Pull up a stool to Japan Society’s annual beer lecture and tasting, featuring unique and rare brews from Japan’s emerging craft beer industry. Mark Meli, professor at Kansai University and author of Craft Beer in Japan: The Essential Guide, delves into the culture, history and innovative brews coming out of Japan’s beer seen during the lecture. At the tasting reception, enjoy the opportunity to sample many unique and hard-to-come-by brews."
You can read more about Japanese craft brewers on Beer in Japan...
Contribution by Hey Sapporo' is filed under 'Lifestyle Adventurers' and asks among other questions: 'Where is frontier of happiness'.
This year's theme as outlined by guest festival director Ryuichi Sakamoto below:
"The land which was named Hokkaido after the Meiji Restoration can be seen as a symbol of Japan’s modernization due to the part it played. Even the indigenous people and nature of Hokkaido were not immune from that modernization. By looking back on our past through art we can explore the concept of nature, cities, economy and lifestyles in Sapporo/Hokkaido in the 21st century (the concept of social sculpture)."
Ryuichi Sakamoto, is involved in a number of events including Ryuichi Sakamoto + YCAM InterLab “Forest Symphony in Moerenuma Park...
PICKLED PLUMS AND PICKLED PLUM “VINEGAR” (UMEBOSHI AND UMEZU)
If I had to pick one pickle that best represents all of tsukemono, this one, said to be among the oldest, would certainly be it. How can I begin to describe my love for umeboshi? Their flavor is truly like nothing else on earth— tart, puckery, salty—and when I have them, I eat them every day. They just make me feel good, and I swear that nothing is more effective for an upset stomach. I apologize in advance for asking you to find such an obscure ingredient as ume (see page 191) or mature but unripened apricots. If you can find them, though, you should absolutely make this.
• TIME: 3 TO 7 WEEKS • MAKES ABOUT 6 CUPS OF UMEBOSHI AND 3 CUPS OF UMEZU •
2 and 1⁄2 pounds ume or mature but unripened apricots, washed 1 cup kosher salt 15 to 20 red shiso leaves, either fresh or preserved in salt (optional)
Place the plums in a 1- to 2-gallon vessel made of ceramic, glass, or food-grade plastic and cover them with water by 2 inches. Cover with a weighted plate or a plastic bag filled with water to keep them submerged. Let them soak 8 hours or overnight.
Drain the plums and return to the container, sprinkle with half of the salt, and toss to combine. Sprinkle the remaining salt evenly over the tops of the plums. Cover the plums with a drop lid—a pot lid, plate, or plastic container lid the right size to fit inside the pickling vessel without touching the sides. Place 2 and 1⁄2 pounds of weight (cans, rocks, or whatever is suitable and handy) on top of the drop lid. Cover the top of the container loosely with a clean cloth to let air flow in but keep out insects and debris. Store at cool room temperature in a dark place.
Check the plums after 2 days. Liquid will have started to form in the bottom; this is umezu (plum “vinegar”), a very desirable substance for seasoning, pickling vegetables, and marinating. Leave it where it is for now—the ume need this precious liquid. Stir the plums every couple of days for 2 to 3 weeks, replacing the drop lid and weights each time, until they are completely covered in liquid. If tiny spots of mold form on the surface, remove them with a clean finger or a paper towel and discard. If you’re using the shiso (which will color the plums and lend them its flavor), lay the cleaned shiso leaves evenly over the top of the plums to cover completely, then press down firmly. Either way, replace the lid and weights and leave in the cool and the dark for a couple more days.
Once the plums are covered completely in their own brine, remove the drop lid and the weight and cover the plums loosely with a lid or kitchen towel, allowing for some airflow. Return the vessel to its cool, dark place and allow the plums to continue to brine for an additional 1 to 4 weeks, tasting once a week, until they have reached the level of puckery tartness that you desire.
When the umeboshi are fermented to your satisfaction, drain and reserve the umezu and store it in a pouring bottle at room temperature. Use anywhere you’d normally use vinegar (being mindful that additional salt won’t usually be necessary) or soy sauce. The umezu will last almost indefinitely. If you like, you can add more red shiso to the umezu to enhance its color and flavor.
Spoon the plums and the shiso leaves into clean jars with secure lids; cover and refrigerate. Share with your friends. Kept refrigerated, these plums will keep for at least a year—until the next ume crop!
Note: Mashed up with sugar and seltzer water in the bottom of a tall, icy glass, umeboshi make a wicked “lemonade.”
Umeboshi and Umezu for Tokyo Thursdays # 289
(* Reprinted with permission from Asian Pickles by Karen Solomon, copyright (c) 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography (c) 2014 by Jennifer Martine...)
A lower alcohol alternative to distilled spirits, sake is an excellent base for flavored cocktails. Its delicate flavor pairs well with flowery green tea and pink grapefruit juice.
12 ounces spring water
4 rounded teaspoons (or 4 bags) Fleur de Geisha tea*
2.5 ounces Sake
2.5 ounces pink grapefruit juice
3 1/2 tablespoons cane sugar
1.5 ounces (or 3 tablespoons) Triple Sec
Pinch ground ginger
In a small pot, bring the spring water to a simmer over a low flame (Do not let it boil). Add the Fleur de Geisha tea leaves and infuse for 3 minutes. Filter out the leaves by pouring liquid through a mesh strainer or remove tea bags, if using.
Let the tea cool, and then place in the refrigerator to chill for 30 minutes.
When the tea is chilled, place into a cocktail shaker along with the Sake, pink grapefruit juice and cane sugar. Shake.
Add Triple Sec and a few ice cubes. Shake vigorously until the outside of the cocktail shaker appears wet. Pour into glasses and garnish with a pinch of ground ginger, serve immediately.
Yields 5 servings.
*Inspired by the Japanese Hanami tradition of cherry blossom viewing, Fleur de Geisha is a refined
green tea, delicately flavored with cherry blossom.
In past few weeks while taking clients cars for service down the street, I noticed the arrival of Ani Ramen on Bloomfield Avenue in my hometown of Montclair.
I gave them a try for lunch today and tried their 'by the number' no 5, Mazeman (broth free, with chicken and pork), $12 a bowl. Menu and pricing is same for lunch and dinner which must make it a favorite of diners on budget. It's a BYOB place too.
Before leaving I took couple snapshots of Noodle Slurping Mural at Ani Ramen.
This recent addition to Montclair food scene opened its doors in May 2014.
Noodle slurping on the wall for Tokyo Thursdays # 286