Japanese Premier Products News
"Teriyaki Fish" Tsukudani
July 2010 issue
TSUKUDANI: AYU KANRONITSUKUDANI means fish cooked in soy and sugar. This cuisine originated as a preservation
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 theJapanese dinner table. People from overseas find the taste similar to teriyaki and often refer tothis food as "teriyaki fish."Since 1924, HIRAMATSU SEAFOOD COMPANY has been making traditional JapaneseTsukudani, fish boiled in soy sauce, in Toyohashi City in Aichi Prefecture. Toyohashi is blessedwith an abundance of produce from both land and sea, and they have striving each day toensure that the traditional foods of Toyohashi are kept alive in the modern era.
Purchase In Stores:
MITSUWA
595 River Road
Edgewater, NJ Tel)201-941-9113

KOTOBUKI
1815 Massachusetts Ave Porter
Exchange Blvd. Cambridge, MATel)617492-5330

YAGURA
24 East 41st
New York, NY Tel)212-598-3040

MARUICHI
1049 Rockville Pike Rockville, MDTel)301-545-0101

SUNRISE MART8 Stuyvesant St 2Fl
New York, NY Tel)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_______________________

Hiramatsu Seafoods
Company
www.bisyoku.co.jp_______________________

Aburiya Kinnosuke
213 East 45th Street
New York, NY 10017
212-867-5454
http://aburiyakinnosuke.com/

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AYU is a Japanese fish sometimes referred to as sweetfish. Ayu are in the salmon family
and can be found in rivers flowing from Hokkaido down to Kyushu. They are small andgrow to just under 8 inches. Ayu are a classic summer food in Japan and considered oneof the tastiest of freshwater fish. The Ayu population however, has decreased as suitable
habitats for Ayu are being turned into dams.
AYU KANRONI is made from sweet fish and then boiled in soy sauce and sugar andfinished with a special sauce. Ayu has been given the name of "sweet fish" because of its
sweet flesh and fruit-like aromas, which is enhanced by the addition of soy sauce andother Japanese seasonings.
HIRAMATSU'S AYU are raised in local aquiculture ponds and are delivered alive toHiramatsu's processing plants when they are in season. The ayu are never frozen inorder to produce a product with the best quality. The seasonings are each selectedwith care and authentically brewed soy sauce.

Ayu Recipes at Aburiya Kinnosuke

La Fuente Services, Inc.
Tel) 718-329-6512
www.la-fuente.us
fuke@la-fuente.us

Photos by Atsushi Tomioka
www.tomistuido.com

Executive Chef: Jiro Iida
Robata translates to "around the fireplace" in Japanese and is a traditional and rustic wayof grilling. It has yet to be recognized in the U.S. The process is simple and involves agrilling pit with sand, and pile of charcoal. Meats, fish, and vegetables are skewered onto
a stick and pointed at the charcoal, and finished off with salt.
Aburiya Kinnosuke located in Midtown specializes in robata grilling. Jiro Iida is theexecutive chef and master of robata. Chef Iida is a fan of Tsukudani because it is "alreadywell prepared and seasoned so it can be used right away." Tsukudani is still unfamiliar tomany Americans, but its taste is sweet and salty and mimics popular Japanese dishes
such as teriyaki and eel dishes. Once Tsukudani is recognized, Chef Iida believes
Americans will "really like the taste."
Chef Iida says ayu is now well known in his restaurant but has a similar taste to popular
fishes such as trout. What he really loves about the Ayu Tsukudani is that it can eaten
from "head to toe, so you can enjoy the taste of the entire fish." In the past Americans
could not stomach eating a fish head, but have now become more accustomed to andeven enjoy eating an entire fish and find it to be very Japanese. This particular Ayu
though, does not have to be eaten in its entirety, but can be filleted or flaked.
Chef Iida came up with these two recipes, but insists that "the possibilities are endless!"
These mouthwatering dishes will soon be served at Abuyira Kinnosuke. Please try them!

Steamed Ayu Kanroni Over Ricewrapped with Magnolia Leaves

Ingredients-Ayu (Sweet Fish), 1pc, sliced into 3 pieces-Rice, 90g-6 Grain Rice, 60g(Mix of: Black Rice/Purple Barley/Rye Berries/Hulls Barley/MG Red Rice/Short Grain Brown Rice)-Dashi Broth 200ml (180ml/Light Color "Usukuchi" Soysauce; 1 Tbsp./Mirin; Kombu Kelp, BonitoFlakes)-Magnolia Leaves ("Hoba"), 1 Pc.
-Burdock ("Gobo"), 5 inch
FishSauce-Sake, 540ml, flambé-Mirin, 90ml, flambé-Sugar, 120g-Soysauce, 180ml-Kombu Kelp, 1/5 Pc.
-Sliced Ginger, 5-8 slices
Method
1. Wash Rice and drain in a colander. Prepare the stock.
2. Put Rice into the rice cooker, and place sliced Ayu on the top.
3. Pour Dashi borth over rice. Cook rice according to rice cooker instructions.
4. Prepare burdocks. Cut them into 1inch long, crosswise, and place them into small pan. Pourenough water to cover the burdocks and 1 tbsp of vinegar, and heat until boiling.
5. Take out burdocks, and put them into another small pan with fish sauce. Cover and cook overhigh heat for 3-4 minutes.
6. When the rice is ready, use a plastic wrap to form them into small balls like making a rice balls.
After shaping the rice into a ball, place burdock and Ayu ontop of the rice and wrap in magnolialeaf.
7. Place the magnolia leaf wrapped rice ball into steamer. Steam for 5-7 min.

Broiled Ayu Kanroni in Yanagawa StyleAyu boiled in Dashi Broth with Egg and Burdock

Ingredients-Ayu (Sweet Fish), 1Pc.
-Japanese Scallion ("Tokyo Negi"), half stick/sliced-Burdock ("Gobo"), 1/3 stick/slivered-Egg, 2pc./beaten-Dashi Broth 75ml/White "Shiro" Soysauce; 12.5ml/Mirin; 12.5ml-Chive. 1inch/3-4 pc.
Method
1. Peel burdock and soak in water to remove the coarse taste. Slice scallion and also soak them inwater.
2. Prepare Dashi broth
3. Remove burdocks and scallions from water, place them into a ceramic pot. Put burdocks first,
then place scallion on top.
4. Take out Ayu from the package and place into pan over the burdock and scallions.
5. Put Dashi broth in a pan over high heat until it comes to a boil. When boiling immediately
reduce heat so burdock does not become overcooked.

6. With heat at medium, slowly and evenly pour in lightly beaten egg.
7. Cover and increase heat to high.
8. Garnish with chives and serve.

AYU KANRONI IS MADE EXCLUSIVELY BY HIRAMATSU SEAFOODS COMPANY

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