刺身お魚便利帳

寿司SushiJapanese sake further enhances
the delicious taste of seafood dishes

SashimiComplex
Gorgeous

Nizakana（Boiled ﬁsh）

Kaisendon

Fruity

煮魚

海鮮丼

JAPANESE COOKING
How to cook Japanese fish dishes
and eat fishAroma
Features a grainy scent, or an aroma
conveying umami, like dairy products.

Taste
Thick sweetness, balanced with anacidity mellowed by maturarion.

Taste
Features sweetness, acidity, a pleasant
bitterness, and a well-rounded richness.

Fruity Typeand Saba (Mackerel)

Omega-3 fatty acids (including DHA and EPA) are nutrients which basically can only be gotten by eating ﬁsh.

Calcium

Protein

Vitamins

Fish far outdoes other foods as

The protein found in ﬁsh helps

Vitamins help keep skin looking

a source of plentiful calcium.

rid the body of unneeded

beautiful. Fish is rich in vitamins

Whitebait and other types ofsalts, and also helps preventthat inhibit the bad reactive oxygen

small ﬁsh are rich in calcium,

high blood pressure and otherspecies that cause hardening ofespecially when eaten whole.

lifestyle-related diseases.

the arteries and cancer.

EPA thins the blood and is eﬀective against LDL (bad)platelets, making it diﬃcult for blood clots to form and enhancing

cholesterol. In particular, it maintains blood andblood ﬂow. It also an important nutrient for generating the brain cells

blood vessel health in the elderly. EPA can help

for thought and learning, especially in the brain and nerve development

prevent stroke, heart attack, hardening ofof infants, and is looked to for treating dementia in the elderly.

the arteries, and other diseases.

How to Cut Fish❷

ぶり鰤Low❹➤❺STEPS❺Add heated gingko nuts as a colorfulgarnish to complete the dish.

to see the video.

Aji (Horse Mackerel), Kamasu (Barracuda),Saba (Mackerel), Iwashi (Sardine), and Tai (Red Sea Bream)

さん

ま秋刀魚
anm

Completely remove the ribs.

aINGREDIENTSSlit the ﬁsh along its back (upper side), with the pointof the blade, going as far as the spine. Do the same forthe bottom (belly) side. (Do not cut the spine.)

Sanma (Paciﬁc saury) 1 wholeSalt
As you like
Grated daikon
As you likeSudachi
1/2Soy sauce
As you like➤

Good for Carpaccio: Tai (Red Sea Bream), Hirame (Flounder),Search for

Eat Yakizakana

Searchto see the video.

❸Aji (Horse Mackerel), Saba (Mackerel), Sake (Salmon),Hotate (Scallop), and Amaebi (Sweet Shrimp)

With its thick blade and heavy
weight, the pointed carving knife
is capable of cleaving ﬁsh heads
and bones right in half. Used for
preparing large ﬁsh.

Sashimi Knife
Long and thin, the sashimi knife iscapable of making delicious
sashimi without destroying cells
where it slices. It is used for
cutting sashimi and for removing
skin from the ﬂesh.

General-Purpose Kitchen Knife
The general-purpose kitchen knife
can be used for cutting a wide
range of ingredients including ﬁsh,meat, and vegetables. It can beused to suﬃciently prepare
mackerel and similar size ﬁsh.

❷Remove all moisture using a paper
towel, add salt (to your taste), andcook in/on a griller for 8 to 10 minutes
at medium heat.

鮪➤
Eat the ﬂesh from the belly part of theﬁsh, taking care to avoid rib bones.

TUNA CARPACCIOINGREDIENTS

Once you have eaten all of that side of the ﬁsh, lift out thespine with your chopsticks and remove any ﬂesh from it.

❺Finished! (Gochisousama!)

FruityMaguro★
1Deba Knife❶Remove the slime from the paciﬁcsaury by gently rubbing it by handunder running water.

まぐ ろ➤
Place the head and spine to the side
and eat the other side of the ﬁsh.

STEPS

❹Once the ﬁsh seems suﬃciently grilled
and cooked right through, serve theﬁsh along with a small mound of grated
daikon dripped with soy sauce, and thesudachi.

Insert the knife between the skin andﬂesh and pull the skin away.

➤❹

MaturedSAＬT-GRILLED PACIFIC SAURY

When preparing sashimi❷

Slit the ﬁsh from head to tail along thespine Pull the ﬂesh up in the dorsal
direction, and eat.

❸Once both sides have changed color,
cover in aluminum foil and cook for 3
more minutes to ensure they arecooked through.

❸Once that side seems suﬃcientlygrilled, turn the ﬁsh over and grill
another 8 to 10 minutes.

How to Eat Grilled Fish❶

❷Put the salad oil in a frying pan, heat it,
and cook both sides of the yellowtail
ﬁllets until they change color.

Cholesterol➤
Place the knife between the spine andthe ﬂesh, and cut a ﬁllet holding the tailof the ﬁsh.

❶ Thoroughly mix the ★1 condiments
and place aside.

High➤
Slit the ﬁsh as far as the anus, then remove the guts.
Wash thoroughly with fresh water, and wipe away
any moisture after washing.

Full-Bodied❹Add all the sauce from mixing the ★1condiments. Cook at low heat for 5 to
6 minutes, spooning the sauce over theyellowtail and turning over the ﬁllets
several times.

SScale the ﬁsh.
Cut oﬀ the head, pectoral ﬁn, and pelvic
ﬁn all together.

(Japan Sake and Shochu Makers Association)

Normal❸➤Information from “How to Enjoy Sake!”

Buri Kirimi
2（yellowtail ﬁllet）
Salad oil1 tbsp.
Ginnan (Ginkgo nuts) 2Salt
As you like
4 tbsp.
★ Soy sauce
4 tbsp.
1 Hon mirin
Japanese sake4 tbsp.
Sugar
2 tbsp.

Good for Salt-Grilling: Sake (Salmon), Shishamo,❶FreshINGREDIENTSDHA is an important nutrient that inhibits aggregation of blood

SearchLight＆Smooth

YELLOWTAIL TERIYAKI

EPA

Sakana Sanmai Oroshi

LightBuri（Eicosapentaenoic acid）

Fish rich in DHA and EPA include sardine, paciﬁc saury, and tuna.

ModerateAroma

Taste
Has a refreshing taste and a smoothfeeling in the mouth.

SimpleKatsuo (Bonito), Hotate (Scallop),

SimpleAroma
Features a mild and moderate aroma.

Taste
Has moderate sweetness and roundness,balanced with a refreshing acidity.

Good for Teriyaki: Mekajiki (Swordﬁsh),

Full-Bodied

Light and Smooth Type

Delicate taste

Fish Nutrition Information

Search for

Full‐Bodied Type

Aroma
Features strong and complex aromas, likespices or dried fruit.

SEAFOOD

DHAComplex

Aroma
Features gorgeous aromas of fruit or
ﬂowers, and has a sense of clarity.

（Bowl of rice topped with sashimi）（Docosahexaenoic acid）

Rich taste

Matured Type

Matured

Aroma

Umami

Eat carefully since the ﬁllets and core
part of the ﬁsh contain many bones.

Selecting the Right Knife
How to Sharpen Knives
When a knife becomes dull, use a sharpeningstone or blade sharpener to sharpen it. Whenusing a sharpening stone, wet the stone and drip
water on it while honing. It is important to movethe blade smoothly back and forth withoutapplying force, keeping it at the same angle.

★
2Good for Temaki-Sushi: Any Fish Used for Sushi/Sashimi,such as Tuna for Sashimi, Amaebi (Sweet Shrimp),
Ikura (Salmon Roe), and Kani (Crab)

Maguro200 g(tuna for sashimi)
Baby greens
As you likeDill
As you like
RadishAs you like
Sprouts
As you like
Sudachi
1Kinome8(Japanese pepper leaf buds)
Olive oil2 tbsp.
Soy sauce
1 tbsp.
Rice vinegar
1 tbsp.
Sugar
1 tsp.
Grated garlic
As you likeCoarse-ground black pepper As you like
Soy sauce
2 tbsp.
Hon mirin
2 tbsp.

STEPS❶Thoroughly mix the ★1 ingredients tomake a dressing, and put aside.
❷Place pieces of ﬂat-sliced tuna in the ★2condiment mix to marinate for 5 minutes.
❸Place each of the baby greens under
running water to make them crisp, and put
them in a colander. Cut the sudachi andradish into slices.
❹Place the baby greens on the plate, thenarrange the tuna pieces from Step ❷ overthem. Pour the dressing from Step ❶ overthe entire dish and garnish with Japanesepepper leaf buds, dill, sprouts, sudachi,
and radish. The dish is ready to serve.

鮪･鰤･鯛･鮭･蟹
まぐ ろ

Maguroぶり

Buri

たいTai

さけSakeかにLight＆Smooth

Kani“Temaki-Sushi” (hand-rolled sushi)
INGREDIENTS★
1Rice
Vinegar
Sugar
Salt
Nori (laver)Oba (perilla)
CucumberSprouts
Fish of your choosing

360 cc4 tbsp.
3 tbsp.
1 tsp.
As you like1 bunch
11 bagAs you like

STEPS
❶Thoroughly mix the ★1 ingredients.
❷Pour the mix from Step ❶ warm white
rice and thoroughly mix it into the riceusing a cutting motion with the spatula.
❸ Place the rice from Step ❷ on a 20 x10 cm sheet of cut laver, then put theﬁsh on the rice. Make it into a roll, andserve.

The ﬁsh used in the rolls in the photo are tuna,yellowtail, red sea bream, salmon roe, and crab.
Try any other ingredients you like, such as
Kanikama (imitation crab meat), cheese,or cucumber.

❷Dango stall

Dango Yatai❶Sweet red-bean soup stall

Oshiruko Yatai

Soba, Tempura Yatai❸Soba and Tempura stalls

The painting shows a row of stalls selling what was the fast food of the times.

Ikayaki, Hiyamizu (Shiratamaya) Yatai❹Grilled squid and rice ﬂour dumpling stalls

Sushi, Mizugashi, Yatai❺Sushi and fruit stalls

Edo-Tokyo Museum collection

All images in this publication are copyright. Reproduction, reprinting, re-use, resale, copying, etc. arestrictly prohibited in any form without the permission of the copyright owner.

Food supervision: Kosuke Marushima of Nihonryori Marushima
Food photos: Mariko Kojima
Design and printing: Hakushu-Arts Co., Ltd.

First edition: December 15, 2017

http://www.suisankai.or.jp

1-9-13 Akasaka, Minato-ku, Tokyo 107-0052
Tel: 03-3585-6684 Fax: 03-3582-2337 E-mail: osakana@suisankai.or.jp

Constituent: Japan Fisheries Association（一社）大日本水産会

Published by Project for promoting the distribution of domestic ﬁshand ﬁshery products（国産水産物流通促進センター）

The sea Edo Mae (modern-day Tokyo Bay) in front of what was the old city of Edo is a natural ﬁshinglocation surrounded by tidal ﬂats. Abundant in ﬁsh and shellﬁsh, it provided fresh marine ingredients,
leading to the growth of Edo food culture. Sushi stalls catering to the hasty denizens of Edo became adining style, considered chic, that spread throughout Japan. Today s sushi, tempura, soba, and broiled
eel originated in the food stalls of the Edo period.
During the Edo period, the ﬁrst bonito of the season, conveying that new season feel, was a popularhigh-grade ﬁsh. However, fatty portion of tuna such as Toro, a high-grade food of today, was used for
fertilizer and other purposes during the Edo period as it would quickly go bad. But, from the mid-Edo
period, local (regular-type) soy sauce became a staple of the common diet; lean tuna (Akami) also
became popular as it could be kept in soy sauce, called Zuke, and fatty tuna was stewed with spring
onions as Negima Nabe. These foods remain popular today.

Edo food culture is still loved to this day

A man dancing in an octopus costume andgeisha headed to work accompanying a man
carrying shamisen cases.

depict a lively crowd of people who wait for a ﬁreworks display as well as the moon near stalls selling foods such as sweet red-bean soup, dango, soba, tempura, grilled squid, and sushi.

The Amida Buddha, along with the Kannon Bodhisattva and Mahasthamaprapta Bodhisattva, appear in the moonlight together, and praying to the moon makes wishes come true. The paintings

This Ukiyo-e painting was created by Utagawa Hiroshige (1797-1858), an artist from the Edo period. The Nijyuu-rokuya, or "Twenty-sixth Night, in the title refers to the night of the benevolent moon.

(Feast in Waiting for the Moon at Takanawa, Edo on the Twenty-sixth Night)

Tohto Meisho Takanawa Nijyuu-rokuya-machi Yuukyou-no-zu

Circa 1841-1842『東都名所高輪廿六夜待遊興之図』