SEPTEMBER ISSUE2009

WHERE TO PURCHASETSUKUDANITSUKUDA-NI: IWASHI KANRO-NI

IN STORES:TSUKUDA-NI means fish cooked in soy and sugar. Thiscuisine originated as a preservation method,developed by the wisdom of fishermen who
understood the nutritional value of fish. The sweetand salty taste of tsukudani goes perfectly with rice,and today is indispensable to the Japanese dinnertable. People from overseas find the taste similiar toteriyaki and often refer to it as "teriyaki fish."MITSUWA
595 River Road
Edgewater, NJTel)201-941-9113
KOTOBUKI1815 Massachusetts Ave
Porter Exchange Blvd.
Cambridge, MATel)617492-5330
YAGURA
24 East 41stNew York, NYTel)212-598-3040

Since 1924, HIRAMATSU SEAFOOD COMPANY has been
making traditional Japanese tsukudani (fish boiled insoy sauce) in Toyohashi City of Aichi Prefecture, a city
blessed with an abundance of produce from both landand sea as well as fresh and clear water, and they
have been striving each day to ensure that thetraditional foods of Toyohashi are kept alive in themodern era.

MARUICHI
1049 Rockville PikeRockville, 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

IWASHI KANRO-NI

New York Mutual TradingTel)201-933-9555

Iwashi Kanro-ni are sardines boiled in sweetened soy
sauce. Iwashi are very healthy as they are a goodsource of Niacin and Calcium, and a very good source

www.nymtc.com

Hiramatsu Seafoods

Company
www.bisyoku.com

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

of Protein, Vitamin D, Vitamin B12, Phosphorus andSelenium.
HIRAMATSU SEASFOOD COMPANY uses the freshest
Iwashi and the best ingredients to produce the mostflavorful and healthy product possible. In 1994 Iwashi
Kanro-ni received the Osaka Governor's Award at the43rd Seafood Product Exhibition. Even more recently,
in 2008 Iwashi Kanro-ni received a Grand Gold Medleat the Monde Selection international foodcompetition, which was established in 1961 inBrussels.

LA FONDA DEL SOL
METLIFE BUILDING
44TH STREET AND VANDERBILTAVE.
NEW YORK 10166
212 867 6767
www.patinagroup.com

Photos by Atsushi Tomioka
www.tomistuido.com

Recipes By Chef Josh DeChellis of La Fonda
Del Sol
Josh DeChellis
Josh DeChellis was born inColumbia but raised inClinton, New Jersey. At theage of 14 he worked in a
local restaurant and went on
to enter the Culinary
Institute of America in 1992.
After graduation, DeChellisbegan his career as chef departie at the Frenchtown Inn
in Frenchtown, New Jersey.
He then landed a sous chef
position at Wolfgang Puck's
famous Postrio in SanFrancisco. After 3 years,Dechellis moved to France
where he worked famed
Michelin 3-star restaurants
L'Arpège and Lucas Carton.
DeChellis returned to New York and worked in Rocco DiSpirito'sUnion Pacific. In 2003 DeChellis was ready to start his own kitchen
and after six weeks eating and cooking in Kyoto and Tokyo's
Shibuya-Ku neighborhood, cooking with regional ingredients andperfecting the nuances of traditional Japanese technique heopened Sumile. In 2007 DeChellis moved on to open BarFry an
American Tempura bar.
DeChellis is now at La Fonda del Sol, which opened in January
2009, where he can express a lifelong love of Spain with a menu
that reflects the culture of the country's food. From acomprehensive eating trip through Spain, he has crafted a menu
that encompasses both casual tapas and formal dining choices, allfeaturing authentic Spanish ingredients.

On Tsukudani:
Chef DeChellis has tried Tuskudani several time when he visits
Japan. He finds the "strong flavor" as "almosting [having] too muchumami" but is extrodinarily wonderful. He appreciates the"lingering flavor, something that you can enjoy for a while."
When asked what he thinks of Iwashi Kanro-ni, DeChellis replies"sugoi!" the Japanese word for 'great'. The taste is like being backin Japan, "source of almost all of his grastronomic influence."
DeChellis loves "respect of all the ingredients and that what theypreserve" and the overall Japanese culture. Japanese cuisineembodies flavors that his palate simply just enjoys, and there"nothing about it [he] doesn't love!"
DeChellis beleives it will be a long road before Americans canappreciate the unique taste. He understand that it must be "putwith a vehicle the Americans would recognize" since it is a flavorthat is not conventionally present in Western cooking. ButDeChellis think that it would be welcomed by the American palate
because Tsukudani is "sweet, and Americans have a big sweet
tooth."

Iwashi Kanro-ni Saladwith pluots, almond puree, and wasabi

Chef Dechellis uses the "dark deep rich flavor" of the Tsukudaniand "shows it off" by pairing it with completely opposite
ingredients that are "super bright and summery."This is a perfect refreshing summer salad which captures pluots, across between an apricot and a plum, at the height of theirseason. Chef DeChellis uses both the sweet flesh and the sour,tannic skin seperately in this dish.
Green almonds, or fresh almonds are used in this dish. Unlike
dried almonds, they taste more earthy and "green" in the freshform.

INGREDIENTS
Serves four
4 Iwashi Kanro-ni, bone out and head removed
2 pluots
4T almond puree
4tsp tasted marcona almonds
8 sprigs purslane
4 tops epic mache
1 tsp green coriander seedFresh frozen wasabi to taste

DIRECTIONS
1. Remove skin from Pluot and cut into long strips. Discard theseed and muddle the flesh in a mortar with some wasabi, let sit for
5 minutes and strain.
2. Cut a piece of Iwashi Kanro-ni into two fillets and cut eachfillet in half lengthwise.

3. Spread almond puree on 4 plates and arrange the filets, pluot
skins, purlane and mache together on each plate. Sprinkle almonds
and coriander seed judiciously on each plate. Sauce each platewith pluot/wasabi jus and then drizzle with olive oil. Lightly season
each dish with salt.

Pork belly a la Plancha
with Iwashi Kanro-ni glaze
Chef Dechellic uses both Japanese and Spanish ingredients andperfectly balances textures in a sort of "surf and turf use of theTsukudani" in a dish similar to a Donburi. He uses Iwashi-Kanro-ni
flavor primarily in a glaze.
Padron peppers are used for their meatiness which stands up
perfectly with the pork belly. The yellow chives give lightness ofspring and summer dishes. DeChellis calls this dish "dynamite" as"two rich concentrated flavor just live together."

INGREDIENTS
12 Whole Iwashi Iwashi Knro-ni, chopped
16 oz water ( 2 oz deglazing bag of tsukudani)
8 oz pork belly skin on cooked in duck fat until tender4 sprigs mitsuba
4 slices abalone mushroom cooked a la plancha
4T toasted pumpkin seeds
4 thin slices of daikon
4 padron peppers, blistered in olive oil
1tsp yuzu juice in glaze of Tsukudani2 raw shishitos sliced paper thin for garnish of dish mixed withmitsuba ties
12 oz washed and steamed calasparra rice

DIRECTIONS
1. Slowly simmer Iwashi Kanro-ni for 5 minutes in water anddeglazed bag water, strain and return to a pot and reduce til
thickened.
2. Crisp the pork belly on the plancha and cut into 8 slices. Placeover the rice in 4 bowls. Arrange the mushroom, diakon, mitsuba,
and pumpkin seeds around pork belly. Drizzle the pork and ricebowl with the tsukudani glaze and chow down.

Forward email
Email Marketing by
This email was sent to fuke@la-fuente.us by fuke@la-fuente.us.

Update Profile/Email Address | Instant removal with SafeUnsubscribe™ | Privacy Policy.

La Fuente Services,Inc. | 3184 Grand Concourse | Suite 6E | Bronx | NY | 10458