November Issue

2009

WHERE TO 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

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 sweetand salty taste of tsukudani goes perfectly with rice, and today is
indispensable 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 well as fresh andclear water, and they have been striving each day to ensure thatthe traditional foods of Toyohashi are kept alive in the modern era.

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

SUNRISE MART
8 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.com

NISHIN is herring, a small oily silver-skinned fish. Nishin is full of
Omega-3, Vitamin D, DHA, and EPA. Herring is abundant withcancer-reducing effects and is a common staple in Nordic andJewish cuisine. It can be picked or cured. In Japan nishin iscommonly grilled with salt, or in preserved form, tsukudani, nishin
is eaten over white rice.

RIINGO RESTAURANT
205 E 45th St

Nishin Recipes by Jimmy Lappalainen

New York, NY 10017-3301(212) 867-4200
www.riingo.com

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Photos by Atsushi Tomioka
www.tomistuido.com

Chef Lappalainen
Jimmy Lappalainen grew up in asmall town in southern Sweden. At
the age of 16 Chef Lappalainen
moved to Gothenburg to pursue a
career in food. After graduating at
the top of his class, he landed jobs
in the finest restaurants inGothenburg, Germany and thenSpain.
In 2000 Chef Lappalainen took anoffer to train in New York's Aquavit
under Marcus Samuelsson. ChefLappalainen, made his first andlasting culinary impression in theNew York restaurant scene. He moved on to work at the prestiged
Fredrick's lounge. Chef Lappalainen is currently the executive chefat Riingo. He creates modern menus that fuses the flavors ofJapan into his innovative dishes.
Chef Lappalainen was very familiar with herring because of hisSwedish background, but it was his first time trying and workingwith Nishin Tsukudani. His first impression was that he reallyenjoyed the flavor, and he says that he "wanted to try something
different and enhance the flavor." Unlike Swedish style fish which
is preserved in a brine-like salty liquid, which is always served
cold, Tsukudani is a contrast. Chef Lappalainen says that
Tsukudani is very easy to work with and there are "many ways ofusing it, it is very versatile." The sweetness and the salitness canbe highlighted by many different ingredients. The flavor of
Tsukudani also changes when heated up which gives the dishanother level of flavors to work with.

When asked how the American palate would take to Tsukudani,
Chef Lappalainen replied that "it would take some time for
Americans to understand the flavors" of Tsukudani. Herring is not avery popular fish in America, but other different types of Tsukudani
such as tuna and sardines are preserved with the same soy flavor.
Chef Lappalainen thinks that it would be very interesting to have
Tsukudani on a menu.

Warm Nishin and Daikon Saladwith Pickled Cherry Tomatoes
This dish can be made very quickly and easily at home. The daikon can also besubstituted with other vegetables. The sweetness and saltiness is contrasted withthe flower aroma of the Thai basil and cilantro, and the pepperiness of thewatercress.

Serves 4Ingredients:
1 piece daikon radish, peeled and cut into 12 squares½ piece ripe avocado, cut into 12 pieces
8 pieces pickled cherry tomatoes
1 cup water cress, washed and stem removed
12 leaves cilantro
12 leaves thai basil
2 tbsp marinated salmon roe
2 cups dashi
3 fillets of Nishin, cut into 16 pieces
4 tbsp honey/miso vinaigrette
SaltWhite pepper
Pickling liquid½ cup rice vinegar½ cup sugar
1 cup water
2 cardamom seeds
1 cinnamon stick
1 garlic clove, sliced¼ piece thai chili, sliced
1 small piece ginger, peeled and sliced
Put all the ingredients in a pot and bring to a boil. Cool down in an ice bath.
Blanch the tomatoes very quick. Peel them and put in the pickling liquid.
Pickle 24 hours before use.

Dashi
3 1/4 cups water
2/3 oz katsuobushi (dried bonito) flakes
1 small piece kombu
Put water in a deep pot and heat on medium heat. Just before the water boils, add
katsuobushi flakes. When the water boils, skim off any foam that rise to the surface.
Stop the heat. Strain the stock through a paper towel.

Salmon roe marinade
100 ml still water½ tsp sake
¼ cup soba tsuyu

1 tsp hon tsuyu¼ lemon, peeled skin
Rinse the salmon roe in cold water and drain excess water. Mix the rest of theingredients and put the salmon roe in the liquid.
Marinate at least 24 hours before serving.

Honey & Miso Vinaigrette
4 tbsp Honey½ cup Mirin½ cup Soy
¼ cup Rice vinegar
1 cup Olive oil
1 tbsp shiro miso
Bring the mirin up to a boil, let it cool down and then whisk all the ingredients
together.

Directions:
1. Cook the daikon radish in dashi until its fork tender, soft with alittle bite to it.
2. Warm up Nishin in a 350 degrees Fahrenheit, pre heated oven.
3. Place the daikon on a plate, then place the hot Nishin on top of
the daikon, avocado, tomatoes are placed on top and next to theNishin. Mix the watercress, cilantro and Thai basil, toss the saladwith the honey & miso vinaigrette, salt and white pepper.
Sprinkle the salmon roe around the plate.

Blackened Nishin with Chanterelle Mushrooms andTomato ConsomméThis is a wonderful dish that can be made with different types ofnoodles and vegetables. Chef Lappalainen wanted the noodles tobe in a semi broth that was unlike broth noodles or sauteed
noodles. This would be a great entree in any season.
Ingredients:
4 pieces Nishin, cut in half
4 cups cooked rice noodles
8 green asparagus, cut in 24 pieces
20 pieces chanterelle mushrooms, cleaned½ cup fava beans, blanched and peeled2 cups tomato consommé
4 baby golden beets, cooked and cut in 4
1 shallot, finely chopped
1 small knob ginger finely chopped
3 garlic cloves finely chopped
1 tbsp chopped parsley
12 cherry tomatoes
Salt
White pepper
4 tbsp vegetable oil
1 tbsp butter
Salt white pepper
Tomato Consommé:
2 qts plum tomatoes, rough cut
3 garlic cloves
1 piece ginger, peeled and sliced
1 stalk lemon grass
1 cucumber
3 shallots
1 can tomato paste, 6 oz½ bunch cilantro
SaltWhite pepper
1. Combine all the ingredients in a bowl. Mix everything smooth in a blender.
2. Bring the sauce up a boil and let it simmer for 10 minutes.
3. Season with salt and white pepper.
4. Strain the sauce through a strainer lined with a napkin.

Directions:
1. Pre heat the oven to 400 degrees Fahrenheit
2. Place the Nishin in a pan and blacken it under the boiler. Heatup a skillet on high heat and add 4 tablespoons vegtables oil and 1tablespoon butter.
3. Add the chanterelle mushrooms to the pan and sautee for about
2 minutes on medium heat then add the beets, cherry tomatoes,
green asparagus, shallots, ginger and garlic, sautee for anotherminute then add fava beans and the rice noodles, toss it so it well
mixed.
4. Then add the tomato broth and season with salt, white pepper
and chopped parlsey.
5. Divide into 4 bowls and place the blackened NIshin on top.

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