May 2009 Issue
In This Issue
NishinTailorWEBSITE:
http://www.tailornyc.com/
LOCATION:
525 Broome Street (btw Thompson
St. & 6th Avenue)
New York, NY, 10013
CONTACT:
phone: (212) 334-5182
fax: (212) 334-5183
email: info@tailornyc.com

WHERE TO PURCHASETSUKUDANI:TSUKUDANI: Nishin
TSUKUDA-NI means fish cooked in soy and sugar. This cuisine
originated as a preservation method, developed by the wisdom offishermen who understood the nutritional value of fish. The swet
and salty taste of tsukudani goes perfectly with rice, and today isindispensable to the Japanese dinner table. People from overseas
find the taste similiar to teriyaki and often refer to it as "teriyakifish."Since 1924, HIRAMATSU SEAFOOD COMPANY has been making
traditional Japanese tsukudani (fish boiled in soy sauce) inToyohashi City of Aichi Prefecture, a city blessed with anabundance of produce from both land and sea as wel as fresh andclear water, and they have been striving each day to ensure thatthe tradional foods of Toyohashi are kept alive in the modern era.

IN STORES:
MITSUWA
595 River Road
Edgewater, NJTel)201-941-9113
KOTOBUKI
1815 Massachusetts Ave Porter
Exchange Blvd.
Cambridge, MATel)617492-5330
YAGURA
24 East 41stNew York, NYTel)212-598-3040
MARUICHI
1049 Rockville Pike

Nishin isherring. It
is a small, oily silver skinned fish with a fishy taste. It is usually
grilled with salt and most famously eaten boiled or grilled overRockville, MDTel)301-545-0101
SUNRISE MART
8 Stuyvesant St 2Fl
New York, NYTel)212-598-3040

DISTRIBUTORS:
Daiei Trading Co., Inc.
Tel)718-539-8100
www.daieitrading.com
New York Mutual TradingTel)201-933-9555 www.nymtc.com

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Photo by Atushi Tomioka
www.tomistudio.com

soba in Kyoto. It is also a popular fish in Scandinavian cuisine.
Nishin is full of Omega-3s, Vitamin D, DHA, and EPA.

Nishin Recipes By Chef Sam Mason
Chef Mason
Sam Mason is executive chefand part owner of Tailor
located in Soho in New Yorkcity. He has worked innumerous prestigious kitchen
including Palladin, Atlas,
Park Avenue Cafe, and most
famously as the pastry at
WD-50. Chef Mason isacclaimed for his innovative
and unusual flavor
combinations that stretch
the imagination of the diner.
Tailor opened in Septemberof 2007 offering a creativeand inventive menu of foodand drink. The menu isinfluenced by the seasons,but sticks close to blurring
the line between savory and dessert with two main themes ofsweet and salty. Dishes like Pork Belly with a miso butterscotch
and artichoke offer polar ingredients giving dishes an exciting
experience.
Chef Mason created dishes using Nishin Tsukudani. Although heloved all the different types of Tsukudani, he chose to cook with
Nishin becuase of, "its delicious [and] fantastic" taste andappealing form for presentation. He "absolutely loves fish," butinitially unfamiliar with nissin, but ended up really liking the flavor
and created beautiful dishes that emphasized the fish.
Tsukudani is very unfamiliar for the American palate, but Chef
Mason argues that it is a useful ingredient since it has already been
prepared. Americans are not familiar with many different types offish, and he wishes that they would try different varieties of fish.
Tsukudani, preserved fish, is not a well-known ingredient forAmericans, but once they try the ingredient they will realize its
appealing taste.
Chef Mason used ingredients that are not Japanese, but instead afusion of different cuisines that all emphasize the sweetness andsaltiness of the Tsukudani Nishin.

RECIPESNISHIN WITH BEAN CASSOULET, PEQUILLO FOAM &BRUSSLE SPROUTS
Chef Mason's first dish is a "Spanish interpretation of the sweetfish." He chose to use beans for texture and ingredients that"dance around the fish" for support its flavor rather than rival theunique taste of tsukudani.
INGREDIENTS:
2 yellow onions1 celery stalk1 cattor
4 roasted red peppers
1 tomato
thyme
parsleymarjoram
1 bay leaf
2qts dry coco beans
1c white wine
2tbs. vinegar
4 ox olive oil
1tbs smoked paprika
2 gal water
100g pequillo puree
300g water
20g olive oil
5g lecithinbrussel sprouts
DIRECTIONS:
1. Chop all ingredients, and saute agressively until soft.
2. Add white wine and deglaze until reduced to dry. add vinegar,
and paprika.
3. Puree until smooth and season with salt and pepper.
4. Add to white beans, olive oil, and water. Cover and simmer tillbeans are fully cooked.
5. Remove cover and reduce liquid till thick and then cool.
6. To make foam puree pequillo peppers and blend with water,olive oil.
7. Strain and blend with lecithin.
8. Mix with hand blender to foam.
9. Clean brussel sprouts and steam until tender.
10. Place the white bean cassoulet onto the plate and top with two
pc of Nishin. Pour foam over the nissin and top with brussel
sprouts.

NISHIN WITH PEAR CONSOMME, SUATEEDSUNCHOKES & MUSTARD GREENS
The second dish sticks closer with Asian flavors, and incoporates
fruits such as pear and plum.
INGREDIENTS:
2 pc Nishin Tsukudani
1 l pear juice
20g green corriander
5g black pepper
4g mace
10g fennel seed
8 egg whites
sugar, lemon, salt to taste
sunchokes
mustard greenscandied plums
DIRECTIONS:
1. Gently heat pear juice with spices.
2. When hot whisk in egg whites and reduce heat to clarify.
Season with salt, lemon, and sugar.
3. Clean and chop sunchokes. Season with salt and oil, and roast
until tender.
4. Toss sunchokes with mustard greens and chopped candiedplums.
5. Place sunchokes and mustard greens on the bottom of a plate,
and top with Nishin Tsukudani. Spoon the pear consomme aroundthe dish.

Hiramatsu Seafoods Company
www.bisyoku.com
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