WASHOKU.COM

Washoku is the Japanese word for Japanese cuisine. This blog will introduce Japanese food, the chefs, dishes, pottery, and Japanese culture. All photos are by Naoko Takagi, contributions from other individuals will be noted.

Tuesday, May 30, 2017

Fried Soft Shell Crab Japanese Nanbanzuke Style

Fried Soft Shell Crab and Early Summer Vegetables


Fried Soft Shell Crab Japanese Nanbanzuke Style


Soft shell crab season has come. Usually they are eaten fried, with added spices or lemon juice. This time, I'd like to introduce a Japanese way of enjoying soft shell crab. This dish is called Nanbanzuke, a pickled and fried soft shell crab. "Nanbanzuke" is a type of dish prepared by soaking in "nanbanzu", Japanese sweet vinegar mixed with chopped green onion and red pepper, on fried food. It's a delicious combination. This dish is finished up with some slices of mirin pickled kumquat (which is also seasonal). Blue crabs and kumquat are both famously from New Orleans, the local, fresh ingredients make this a wonderful summer dish.



ソフトシェルクラブの南蛮漬け

揚げ物と相性の良い南蛮漬けを今回は旬のソフトシェルクラブを食材として仕上げました。南蛮漬けという調理法は「南蛮」という言葉と共に16世紀頃にヨーロッパから日本へ伝わりました。南蛮漬けは保存食にもなり、鮮度が大事な生鮮食品を南蛮漬けとして調理することで日持ちをさせる先人の知恵でもあります。今回の食材となった相性の良いソフトシェルクラブと金柑(みりん漬け)の組み合わせは、各食材共にアメリカはニューオリンズの特産品でもあり、地産地消の自然の合理性を感ぜずに入られません。




Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

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