Japanese Premier Products News
"Teriyaki Fish" Tsukudani
September 2010 issue
TSUKUDANI: SANMA KABAYAKITSUKUDANI means fish cooked in soy and sugar. This cuisine originated as apreservation method, developed by the wisdom of fishermen who understood the nutritional
value of fish. The sweet and salty taste of Tsukudani goes perfectly with rice and today is
indispensable to the Japanese dinner table. People from overseas find the taste similar toteriyaki and often refer to this food as "teriyaki fish."Since 1924, HIRAMATSU SEAFOOD COMPANYhas been making traditional JapaneseTsukudani, fish boiled in soy sauce, in Toyohashi City in Aichi Prefecture. Toyohashi is
blessed with an abundance of produce from both land and sea, and they have striving each
day to ensure that the traditional foods of Toyohashi are kept alive in the modern era.

Purchase In Stores:
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KOTOBUKI
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Cambridge, MA Tel)617492-5330

YAGURA
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New York, NY Tel)212-598-3040

MARUICHI
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SUNRISE MART
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Distributors:
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http://daiei-trading.com/HomeNew York Mutual TradingTel)201-933-9555
www.nymtc.com_______________________

Hiramatsu Seafoods
Company
www.bisyoku.com_______________________AUREOLE
135 West 42nd Street
New York, NY 10036(212) 319-1660
websiteSANMA KABAYAKI is a Japanese traditional method of preserving Sanma, or mackerel
pike After the Sanma is flattened and filleted the mackerel is seasoned in a sweet
soy sauce (a mixture of soy sauce, sugar, and a glutinous corn starch syrup calledmizuame) and then boiled and baked to produce a tasty delight that has an exquisite
flavor and delicate texture. Sanma, or mackerel pike is a common fish in many East
Asian cuisine and most prominently represents Autumn cuisine in Japan.
The flesh of SANMA is rich in protein which can be easily digest, absorbed and thenused by the human body. Sanma also contains unsaturated fatty acids, EPA andDHA. These are the "good fats" which aid the body in preventing cancer, blooddiseases, reduce the risk of high blood pressure and promote brain activity.
HIRAMATSU'S SANMA are prepared when the Sanma is freshest and raw. It is thenseasoned with products that are selected with care and with authentically brewed
soy sauce. Hiramatsu's Sanma Kabayki received Gold Medal awards in consecutively
in 2005, 2006, 2007, and 2008 at the Monde Selection International Food
Competition for the quality and flavor of the fish.

Chef Christopher Lee

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Photos by Atsushi Tomioka
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BIO
taken from http://www.chefchristopherlee.com/chef-lee/Aureole Executive Chef Christopher Lee began his career at age 14 in his hometown
on Long Island, "I always had that sort of sixth sense about food," Lee says. "I always
knew that I wanted to be a Chef. In high school, I used to ditch classes just to watch
cooking shows on TV."
After graduating from the California Culinary Academy in San Francisco, Lee honed
his talents in some of the country's most prestigious restaurants, including New York
City's Restaurant Daniel and Jean Georges, and San Francisco's Fifth Floor.
As Sous Chef at New York's Oceana, where he worked under Cornelius Gallagher,
Lee was integral in redefining the restaurant's approach to the elegant dining
experience. Awarded three stars by the New York Times, the New York Post
proclaimed Oceana to be "The city's best seafood restaurant."
Selected by Gotham Bar and Grill's Alfred Portale to be the chef de cuisine at Stephen
Starr's remake of the legendary Striped Bass in Philadelphia, Lee quickly rose to theposition of Executive Chef, putting his personal style on all culinary aspects of therestaurant. Under his direction, Striped Bass received widespread critical acclaim,including a highly coveted Four Bells review from the Philadelphia Inquirer, "Best NewAmerican Restaurant 2004" in Travel + Leisure, and Gourmet selected it as one of thecountry's top restaurants in 2006.
In 2005, Lee was named the James Beard Foundations' "Rising Star Chef of the Year,"and in 2006 was among Food and Wine's "Top Ten Best New Chefs." Returning toNew York as Executive Chef of Gilt, Lee is credited for earning the restaurant twoMichelin stars. In December 2008, Lee was selected by Charlie Palmer to takecommand of Aureole's kitchen, just in time for the restaurant's spring landmark moveto the Bank of America Tower at One Bryant Park.
Since the grand opening, Chef Lee has brought unparalleled success to Aureole
including a 29 food rating in Zagat, the highest in NYC for 2009. Additionally, Chef Lee
was a contestant on the premiere season of Bravo's Top Chef Masters and is currently
the consulting chef for Orange County Choppers Roadhouse, a full service restaurant,bar, microbrewery, and entertainment experience based on the extraordinarily popular
Orange County Choppers brand.
ON TSUKUDANI:
Chef Lee has always had an "Asian flair" because he is half Chinese. He has also
worked with Asian products and just expands on them to make them more progressive
America, which to Lee means he can do anything. Progressive American cuisine has
no rules, and can incorporate any cuisine onto on menu. Over the past few years hehas become a fan of Japese gastropubs, sushi bars, and omikases, because of thediscipline and art form behind the food. He uses basic Japanese ingredients such as
dashi, bonito, yuzu, and kombu, but is foremost influenced by Japanese cooking
techniques and the concept of combining sweet, sour, and spicy.
Although Chef Lee is familiar with Japanese products, he has never used Tsukudani
before, which he claims has a "robust flavor." The curing process extracts all themoisture from the makerel which 'triples the flavor profile" of the product. Chef Leesays "the product is what it is, and you cannot hide from it." He chose only to warm
the fish because it is "cure great, has great flavor, and if you do anything more to it you
will lose the structure [of the product]" said Chef Lee on how he prepared the fish.
While creating two dishes with this product, Chef Lee considered two options: to either"enhance the product or create a supporting cast." The dishes are meant to"showcase" the product and because of the robust flavor the the Tsukudani, Chef Lee
wanted to match the fish with strong flavors so that they could "fight on the plate." Alight flavor to accompany this Tsukudani would not have stood up to the unique andpowerful flavor of the Tsukudani.

RECIPES: Pike Mackerel
Although these are very refined recipes, Chef Lee urges that this product can be"thrown on a sandwich, or a little toast" as well as mixed into some fried rice, andeasily made at home.
Chef Lee firmly believes in creating dishes that try to excite the diner and make thepalate jump, and these dishes do exactly that.

Pike Mackerel with Soy Beans, Lotus Root, Yamamomo Berries, Aji Amarillo
Mustard Dressing"These is a lot of flavor here" says Chef Lee about this appetizer. There is aninteresting contrast between the warm fish and the cold garnish. He wanted to add
color as well as make the fish look natural in the way he plated the dish. The
incorporation of fruit into this dish is an influence Chef Lee picked up from working inCalifornia--and has developed into a style that mixes the East and the West.

Yields: 4 portions
Portion: 3 ounces Pike Mackerel
Ingredients:

12 oz Pike Mackerel
1 cup Soy Beans, out of the pod
1 jar Yamamomo Berries - AKA as Bay Berries and found in most Chinatowns
1pc Lotus Root
1 head Frisee, cut off the green and remove from the stem(reserving yellow piecesonly) Wash in cold water, dry.
8 oz Aji Amarillo Mustard Dressing
3 oz Sake
2 oz Sweet Soy Bean Paste
1 tb Dijon Mustard
1 tb Aji Amarillo
1 oz Water
1 oz Lime Juice
1 oz Rice Wine Vinegar
1 tea Sugar
TT salt
1 cup Micro Watercress - found at most farmers markets, but not necessary.
Procedure:
Pike Mackerel: Remove from package and place on a baking sheet. When ready toserve lightly warm in 350 degree convection oven, just enough to take the chill off.
Soy Beans: Fill a medium size pot half way with water and place over high heat.
When it begins to boil add salt until the water is well seasoned. Blanch the soy beansfor 1 ½ minutes and shock in an ice bath. Reserve until serving.
Yamamomo Berries: Remove the pits from the berries and place them in a blender.
When the puree is smooth, pass through a fine strainer and reserve until serving.
Lotus Root - Place 2 inch of oil in a medium size pot and heat until 375 degrees.
Meanwhile, peel the lotus root and slice very thin slices with a Japanese Mandolin.
When the oil is hot, toss the thin slices with a little corn starch and drop in the fryer.
Remove once they are golden brown. Season with salt, cool, and place in an airtightcontainer.
Aji Amarillo Mustard Dressing: Place the sake, soy bean paste, mustard, water, ajiamarillo, and sugar in a small pot and cook for 5 minutes. Then remove from thestove and add the lime juice, rice wine vinegar, and season with salt to taste. Cool andreserve until later.
Plating: Put the soy beans in a small bowl and toss with salt, pepper, and extra virgin
olive oil. On 4 medium plates, spoon some soy beans in the middle of the plate andthen place warmed Pike Mackerel on the soy beans. Garnish the plate with theyamamomo berry puree, the aji amarillo dressing, frisee, lotus root chips, and microwatercress.

Pike Mackerel with Sticky Rice, Poached Quail Egg, Hon Shimeji Mushrooms,
Burdock Root, Soy Dashi Broth"This is a rustic soup with garnishes that make it hearty" says Chef Lee on this dish.
There are three main flavors here: the mackerel which shines through, the dashi, andthe rice as the pillar to make the soup hearty. Rice wine has been added to the sticky
rice to add some acid which helps balance the dish. This dish was influence by othercuisines that incorporate rice into their soups, but done in a Japanese style.

Yields: 4 Portions
Portion Size: 4 ounces Pike Mackerel
Ingredients:
1 Pike Mackerel½ Cup Japanese Sushi Rice
¾ Cup water
1 Tb Rice Wine Vinegar
12 Quail Eggs
need ½ cup white distilled vinegar
1 pack Hon Shimeji, white or brown
1 pc Burdock Root
12 oz Soy Dashi Broth1 4-inch pc Kombu
1 cup Bonito Flakes
3 cups Water
1 golf ball piece size of ginger, peeled and sliced thin
2 oz Soy Sauce
Micro Red Shiso - Found at most Specialty Markets or use Green Shiso
Procedure:Pike Mackerel: Remove from package and place on a baking sheet. To serve, place ina 350 degree oven until slightly warm.
Sticky Rice: Rinse the rice well 3 times with luke warm water. Then submerge the ricewith water and let soak for 30 minutes. Strain and place in a pot with the ¾ cups
water. Bring to a boil and the lower heat to a simmer. Cook until 95% of the water isevaporated, and then cover for 15 minutes. After 15 minutes add the vinegar and tosswith a wooden spoon. Reserve in pot, covered until serving.
Hon Shimeji Mushrooms: Remove the bottom ½ of the stem and rinse well. Reserve
until serving.
Burdock Root: Peel the root and slice into 1 inch cylinder pieces and soak in water for
10 minutes. Then braise the root until tender with chicken stock. This might take anhour or so. Once tender, cool and reserve until serving.
Quail Eggs: Bring a medium size pot with 8 cups of water to 190 degrees and add ½cup white distilled vinegar. Crack one egg at the time into the pot while swirling thewater in the pot, forming a vortex. The eggs should take about 1 to 2 minutes toset. Once set, remove from the pot and store in water until serving.
Soy Dashi Broth: Put the kombu, water, and ginger in a pot and bring to a simmer.
Once the broth begins to simmer, remove and put the bonito and soy sauce into thebroth. Allow the broth to steep for 20 minutes and then strain through a fine strainer.
Cool and reserve until serving.
Plating: Bring the soy dashi broth to a boil with the hon shimeji mushrooms andburdock root. In 4 bowls, spoon some sticky rice in the middle and lay the warmed
Pike Mackerel over the rice. Then ladle the broth into each bowl, dividing equally thegarnish into each bowl. Garnish each bowl with 3 poached quail eggs and micro
shiso.
SANMA KABAYAKI IS MADE EXCLUSIVELY BY HIRAMATSU SEAFOODS COMPANY

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