"Ryori Komoku Chomisho" (3) Section on Fish and Shellfish for Soup
Regarding notations such as "Hon," "Ni," "San," "Ko," and "Sei," please refer to the "Section on Soup," where the method of reading them is described.
ãâ "Ryori Komoku Chomisho" Volume 2 (2) Section on Soup ð
Section on Fish and Shellfish for Soup
Sea Bream
"Hon Ni San," "Ko-bon," "Sei Ni San": Using miso (Ko) for preparation, ingredients like daikon radish and green onions are not considered proper culinary pairings. For young meat or thinly sliced meat, lightly seared, good pairings include burdock, butterbur, |shiitake mushrooms, and nameko mushrooms. For the "Sei" (clear soup) of "Ni San," use large ingredients and keep it light. For oyster, sea bream, and grated yam soup, see the notes at the end. One book states that adding horsetail is called "No-iri," adding katanori seaweed is called "Moshio-iri," and adding |parsley| is called "Iso-iri."
â» "Ko" refers to miso.
â» "Hidori-te" means seared|. It means to sear over a fire.
â» "Katanori" is a type of seaweed. Hard seaweed|.
â» "Moshio" is thought to be seaweed salt|.
Sea Bass
"Ni Sei": Pairings include green kelp and miru seaweed. Garnishes: Japanese ginger buds, shiso, |green onion, and |yuzu|. Using miso (Ko) with large ingredients is also good. For fish alone, use garnishes or pepper.
â» "Green kelp" is said to turn blue-green when boiled thoroughly in a copper pot. (Reference: "Koeki Hiji Taizen: Minka Nichiyo 2 (How to prepare green kelp)")
Conger Pike
"Hon Ni San," "Miso", "|Clear soup": In all cases, use layered minced meat or sear it before use. Large ingredients, small ingredients, grated daikon radish with green onions cut into five-bu lengths, |shredded, nameko mushrooms, stone mushrooms, and udo. Garnish: |yuzu|.
â» "Shredded|" might be a misreading.
Flathead
"Hon Ni," "Ko": Same as sea bream. For fugu-modoki (mock pufferfish), skin it, slice thinly, and use thin miso. Garnish: yuzu, |green onion|.
Mogyo
"Hon Ni," "Ko": Stone mushrooms. For fugu-modoki, skin it, slice into thin cylinders, same as above.
Pufferfish
"Hon": Use thin miso, red miso, and add jinda later. Skin it, cut into thin cylinders, and rinse many times; overcooking it is very bad. Garnish: green onion; in |Edo, add |dried citrus peel|.
â» "Jinda" is jinda miso. It refers to |five-measure miso|.
â» "Edo" is another name for |Musashi Province| or refers to Edo.
Shark
"Hon" (Main), "Thin Miso". Skin it, cut into cylinders, parboil, and add rock mushrooms. Garnish with green onions and pepper.
* "Koseu" refers to pepper.
Anglerfish
"Hon-san" (Main 3). Tare-miso (drip miso), Wase-miso (blended miso). Garnish with pepper and green onions.
* "Tare-miso" is a type of thin miso sauce. * "Wase-miso" is Fukusa-miso (blended miso).
Fresh Cod
"Hon-ni-san" (Main 2-3). Tare-miso is also good. "Sei" (Clear soup). The milt is prized. If the milt is not boiled in a separate pot, it will become cloudy and taste bad. Garnish with green onions and pepper.
* "Tare-miso-muyoshi" means "Tare-miso is also good." The 'mo' seems to have shifted to 'mu' like the reading for conger eel. * "Kumo" refers to milt (shirako), also known as kumoko.
Salted Cod
"Hon-ni-san" (Main 2-3), "Sei" (Clear soup). Green kelp, sea fingers (miru). Garnish with green onions and pepper. If using miso, combine with potherb mustard (mizuna). Garnish with yuzu.
Whale
"Hon" (Main), "Ko" (Miso). Use both the meat and the skin. The meat can also be used in clear soup. Parboil many times and soak well in water. Garnish with yuzu, green onions, and pepper.
* "Nanben-mo-yugaki" means to boil many times.
Salmon
"Hon-ko" (Main Miso). Ingredient. However, when enjoying the first salmon of the season, it is occasionally used in soup. Cut into dice, or lightly searing it is also fine.
* "Shogan" means to enjoy the good flavor or to savor.
Carp
"Hon" (Main), "Ko" (Miso). Wakame seaweed, or fillet it. For cuts, cook and firm up rock mushrooms, butterbur, and bamboo shoots, then dice and add. Garnish with udo and tree buds (kinome).
* "Wakame" refers to seaweed.
â [â is fish + boat]
"Hon" and "Ko" are as described above. Also, when using the meat, prepare it like sashimi and soak it in cold water. Place it into very hot miso soup and serve immediately. Accompaniments and garnishes are as described above.
â¡ Section on
"Hon-Ko" and "Nisan-Sei" - Use these: seaweed, water dropwort, parsley, needle burdock, and nameko mushrooms. Garnishes: udo and butterbur sprouts.
Ray
"Hon-Ko" and "Nisei" - Lightly sear the meat and use as a main ingredient. Seaweed and green onions. Garnishes: yuzu and tree buds.
Basket clam
"San" - Thin miso. Add dinda (miso paste). Accompaniment: small greens. Garnish: green chili pepper.
Clam
"Hon-Ko" - Accompaniment: dried greens. It is also good to shell them and put one or two in a bowl. It is also good to use the later-stage soup as tea ceremony soup or mix it into thick soup.
* "Kodan" refers to the later stage. Serving additional food and drink after the meal during a banquet. Also refers to the food and drink itself. (Reference: "Dai Nihon Kokugo Jiten Vol. 2 (Kodan)", "Shinryu Ryori Iroha Hocho (Section on Kodan)")
Shellfish
"Hon-Nisan", Miso, and Clear - All are for accompaniments. For lettuce soup, use Flower Abalone, flower squid, ark shell, clam, scallop, pen shell, trough shell, asari clam, oyster, and razor clam. Dandelion, shepherd's purse, and nameko mushrooms are all accompaniments.
* "Flower Abalone" refers to Flower Abalone. Abalone meat with vertical cuts made from the back, sliced into small pieces, and quickly blanched in boiling water.
* "Flower squid" here refers to Squid with vertical and horizontal cuts on the surface, quickly boiled.
* "Trough shell" is thought to be the trough shell.
Shrimp
"Hon-Nisan" - Accompaniments for lettuce, seaweed, dried greens, raw seaweed, and mozuku soup, etc. Shrimp, squid, dried sardines, noshi, and skewered shellfish types. Garnishes: udo and yuzu.
* "Shrimp" refers to shrimp.
* "Noshi" is Noshi. Abalone peeled into thin, long strips, stretched, and dried.
* "Skewered shellfish" is skewered shellfish. Abalone skewered and dried.
Loach Soup
Fukusa Miso and Red Miso are good. Use daikon radish, burdock, eggplant, and ground Japanese pepper. Boil once, let cool, and when ready to use, boil again so the miso does not clog. It is good to mix in the bones. For this soup only, a refined presentation is bad.
Goby
Goby soup is generally the same as the above. It is a seasonal dish for summer days. It is a specialty of the Kamo River.
* "Keibutsu" refers to something that adds interest to the occasion; here, it refers to a dish.
Sea Bream Blue Seaweed Soup
"Miso" - Finely grind sea bream meat with blended miso and add powdered green seaweed. For garnish, use green onions and pepper. Another book says: lightly grill the sea bream meat, grind it, thin it with sake, warm up the seasoned miso, whisk it, boil it together, then add dashi, taro, needle-cut raw ginger, and green seaweed, and stir before serving. Using pepper is also good.
Chive Soup
"Blended Miso" - For ingredients, add well-grilled dried cod head bones. Do not use the delicious meat. Salted dried dace is also particularly good.
Mozuku Seaweed
Remove the debris from the mozuku well and boil it. If you add a little blended miso and grind it together slightly, the mozuku will not clump. It will become slimy and good. Ingredients to add: grilled tofu, shiitake mushrooms, and pepper.
Green Soup
For small greens, boil them without water, remove the green juice, and boil them well in thin miso until the color changes. For garnish, use green chili peppers, turnip greens, and turnips cut into two or three pieces. Boil them together with the greens in thin white water, then add either blended miso or red miso to make a sashimi-style miso soup, which is light and good.
* "Shiromizu" refers to the water used to wash white rice. (Reference: "Dai Nihon Kokugo Jiten, Vol. 2 ({Shiromizu)")
Natto-style
Grind green beans well, grind and mix with blended miso, and add green leaves and tofu as usual. For garnish, use needle-cut ginger, yuzu, and mustard.
Assorted Soup
"Blended Miso" - This is a dish where you add two or three types of greens, or grilled tofu, thin wakame seaweed, shiitake mushrooms, other mushrooms, bamboo shoots, seaweed, etc. For garnish, use udo, yuzu, and tree buds.
* "Yaki-dofu" is grilled tofu.
Another book: Ezo Soup
Wash salted salmon well, grill it, wet it repeatedly, grill it again, cut it into small pieces, soak it in hot water until just covered, cover it, grill and crush kelp, soak it all together, thin grilled miso with sake, add each ingredient, and boil. The soup should be seasoned to a drinkable consistency. Add spiciness, Japanese pepper, and pepper.
* "Karasake" refers to dried salmon. It is salmon with the entrails removed, air-dried in the shade without salting.
One recipe: Dried salmon cold soup
Shave the dried salmon thinly like bonito, add to white water, and season with salt and sake to taste.
* "Katsuho" refers to bonito.
One recipe: The method for the base of clear soup, bonito stock, and kelp stock is as usual. Wrap the drum in paper, boil it to extract the flavor, and then remove it. This is called 'kakushi-miso' (hidden miso), and it goes well with any clear soup. Depending on the ingredients, you may also add the mucilage from taro, etc.
* "Shiyau" means method or way of doing things. * "I" means in detail.
Author's note: â indicates characters that could not be deciphered, and â¡ indicates kanji that cannot be displayed on a computer. I will update this as I decipher new characters or notice typos and misreadings. For details, please read the "Self-Introduction/Disclaimer" section. ð