"Ryori Komoku Chomisho" (12) Miscellaneous Section (Ushioni / Teikani / Orandani / Sugiyaki / Oribetofu / Seriyaki, etc.)

|Miscellaneous Section

|Ushioni (Salt-boiled)

|Dashi (soup stock), salt-based. Bring to a boil and add a little vinegar to bring out the |flavor. Do not use soy sauce. Too much sake is also bad. For sea bream, use sliced pieces, or small sea bream. |Sea bass, |flounder, |bonito, |salmon, kissugo (sillago), shrimp, |sea bream paste. Accompaniments: |shiso, ginger shoots, |miru (seaweed). Garnishes: yuzu, tree buds, green onions, green Japanese pepper.

In one book, for sea bream ushioni, add dashi, sake, and salt to thin rice water. For |carp, add |chrysanthemum leaves or young persimmon leaves. In any case, use plenty of |broth.

※ "|Miscellaneous" refers to various items. ※ "|Flavor" refers to the aroma and taste. ※ "White water" refers to the water used to wash white rice. Reference: "Dai Nihon Kokugo Jiten Vol. 2 ({

White water)" (National Diet Library Digital Collections) ※ "Soy sauce" refers to soy sauce. ※ "Ginger shoots" refers to |myoga shoots. ※ "|Miru" is a type of seaweed. Seaweed miru. |Suisho. |Umimatsu.

|Senbani (Semba-style boiled) |Also known as Iri (parboiled)

Generally, like ushioni, mostly adding daikon radish, butterbur, etc., to salted fish. |Sea bream, |sea bass, |bonito, |salmon, |trout, |mahimahi, |cod, |yellowtail. Garnishes: as above.

|Junfu |Jubu (Duck stew)

Prepared with soy sauce, not limited to duck, it is a dish where |baked wheat gluten, burdock, and mushrooms are |added to any bird.

※ Reference: "Rigen Shuran Middle Volume Meiji 32 ({Junfu soup)", "Nihon Nomin Shiryo Shusui Vol. 6 ({Jubu)", "Arare-zake ({Jubu)" (National Diet Library Digital Collections)

|Iritori (Parboiled bird)

Parboil the fatty skin of |wild geese or |ducks in sake, adjust with dashi and soy sauce, and add the meat later so as not to overcook it. Accompaniments: |green onions, |water dropwort, |crushed Japanese pepper.

|Hishioiri (Soy-parboiled)

In one book, grill the meat of a |pheasant or any other bird until it is a yellowish color, grind it down with rice water, use it in miso, and ● it in the soup.

※ "Yellowish color" refers to |ko-iro (incense color). A pale red color with a yellowish tint.

|Shishini (Venison-style stew)

Simmer only the meat of wild geese or ducks in raw soy sauce (add a little sake), without |added flavor. Grated daikon radish, Japanese pepper powder, green onions, or garlic, chopped and placed on top.

※ "Only" means just that. ※ "Japanese pepper powder" is |powdered Japanese pepper.

|Teika-ni|

A method for cooking wild duck, cutting it with the bones. The seasoning is the same.

|Steamed Bird|

Remove the bones and entrails of the wild duck, stuff the cavity with minced fish, sew it up well, steam it thoroughly if it is round, remove the thread, cut into cylinders, and serve with wasabi miso. A flat-plate dish.

* "No" means well.

|Dutch-style Simmer (Oranda-ni)|

Sea bream: Wash as usual, keep it whole, fry it in oil, then simmer for a long time in sake only, so that even the bones become like cotton. Afterwards, adjust the flavor with soy sauce. Accompaniments: green onions, peppercorns.

* "Like cotton" means like cotton.

|Cedar-grilled (Sugi-yaki)|

In a cedar box, or also in a ●●. Sometimes doburoku (unrefined sake) is added to the miso. Sea bream. Accompaniments: sea bass, flathead, salmon. Accompaniments: green onions, boiled well, and later, add eggs and mochi to simmer.

* Reference: "Haiku Guide: Four Seasons Category ({Sugi-yaki) (National Diet Library Digital Collection)
* "Wako" is Japanese miso. Fukusa miso. This refers to blended miso made by combining two types of miso.
* "Doburoku" is unrefined sake. It is moromi (mash) made by the same method as refined sake, but without straining the lees. It is a white, thick, cloudy sake. Reference: "Dai Nihon Kokugo Jiten Vol. 3 (Doburoku) (National Diet Library Digital Collection)
* "Tori" means accompaniments.
* "No" means well.

|Pot-grilled|

Seasoning is the same as above. If you put a cedar board in and simmer, it resembles cedar-grilled. For all of these, use aromatics like yuzu or split sansho pepper.

* "Split sansho" is split Japanese pepper.

Shellfish-grilled

Bowl-steamed, Denpo-grilled

Soy sauce base. Add dashi and sake. For the egg preparation, simmer the ingredients first in the seasoning liquid, then add them, or beat the eggs in the cooking liquid and add the ingredients later.

Bowl-steamed (steamed) and Denpo-grilled are the same. Raw bird, fish, the same minced fish, abalone, ark shell, pen shell, trough shell, oyster, shrimp, etc. Accompaniments: arrowhead, mountain yam, wood ear mushroom, grilled wheat gluten, grilled chestnut, ginkgo nut, green onion, Japanese parsley, butterbur sprout, split sansho pepper. For ark shell grilling, use the ark shell's shell and add the ark shell's blood.

* "Denpo-grilled" is thought to be Denpo-yaki. It is made by spreading green onions on a roasting pan (horoku) and grilling slices of bonito or tuna. Reference: "Dai Nihon Kokugo Jiten Vol. 3 (Denpo-yaki)"
* "Kuwae" refers to arrowhead (kuwai).
* "Mirukui" is thought to refer to the trough shell (miru-gai).

Kokushō (Grain Paste)

This is a thick miso paste. Sea bream can be layered. Ingredients include stone mushrooms, ginkgo nuts, roasted chestnuts, parboiled fish paste, flower-shaped abalone, flower-shaped squid, ark shells, clams, and grilled eel, as well as carp and crucian carp. For vegetarian options, use grilled wheat gluten, grilled tofu, carrots, mountain yam, arrowhead, turnips, various mushrooms, wood ear mushrooms, bamboo shoots, burdock root, lotus root, and split Japanese pepper.

* Reference: "Nihon Ryori-ho Taisei ( Kokushō )" (National Diet Library Digital Collections) * "Hitori" means to sear over a fire.

Kasu-ni (Lees Stew)

Yellowtail, cod (salted), salted sea bream, salted salmon, salted trout, dolphinfish, sardines, konjac, dried snacks, potherb mustard, and hiryozu.

* "Hiriyosu" is thought to refer to hiryozu (deep-fried tofu fritters).

Oribe Tofu

Take one block of tofu, cut it into four pieces, grill them, and use a ladle to make indentations. For whole grilled tofu, remove the corners of one block to make it round, then grill it until charred. Cut it into four pieces from the end like a cylinder. In a pot, add sake, soy sauce, and a light, generous amount of broth, cover with an inner lid, and simmer for a long time over charcoal. Afterward, adjust the seasoning and serve with bonito flakes, walnuts, wasabi, mustard, or grated daikon radish.

* "Ladle" refers to a scoop. * The term "make indentations" might be a misreading.

Yudofu (Boiled Tofu)

It is good to thicken the boiling water slightly with kudzu starch. It is commonly found in merchant households. Box tofu or yose tofu are good. The sauce should be smooth. Serve with wasabi or mustard.

* "Seze" means "generation after generation" or "successive generations".

Udon Tofu

Bring kudzu starch water to a good boil over charcoal, cut the tofu into thin strips, add the appropriate amount for the number of people, and when they float, scoop them into bowls with a mesh ladle and pour hot broth over them. Alternatively, thicken the soup slightly with kudzu starch.

* "No" means "well" or "thoroughly". * "Ami-shakushi" is a mesh ladle.

Miso-ni Tofu

Grind miso, first cut the tofu thinly, let it soak, and after a while, bring it to a boil over charcoal; it will be soft and delicious without any issues.

Tsuri Tofu

Also called Yakkan Tofu. Make small dengaku (skewered tofu), grill them, put them in a yakkan (pot), simmer for a long time over charcoal, and pour hot soy sauce over them. Serve with mustard or grated daikon radish.

* Reference: "Sendai Hogen Onin-ko (yakuhan-dofu)" (National Diet Library Digital Collections)

|■ "Oboro" Tofu [■ is the character for moon + dragon]

In the early modern period, it was found in merchant houses. Oboro tofu is seasoned with dashi, soy sauce, and sake. Bring the broth to a boil, add the tofu, and bring it to a boil again. Serve with wasabi and grated daikon radish.

|Fu (Wheat Gluten)

|Nishiki-fu, Tosa-fu, |Sagara-fu, |Yawaraka-fu; all items found in merchant houses of the era are good. The method of boiling is noted above. It is good prepared like nama-fu (fresh wheat gluten).

* "Yonen" (era/year) might be a misreading.

|Seri-yaki (Grilled Japanese Parsley)

Dig into the ground, arrange stones, build a fire on top, place the Japanese parsley on the heated stones, cover it with ●, steam-grill it, and add oil and vinegar to the sauce.

|Irina (Sautéed Greens)

Mizuna (potherb mustard) is a large variety of turnip. Pluck off the stems that have become the outer leaves. Cut the thin parts of the ● on the inner |side into two or three sun (approx. 6-9 cm) lengths, drop them into boiling water, take them out immediately, bring a broth of sake and sauce to a boil, add the boiled mizuna, stir, and serve as is. Mizuna is for the first and second months. |Uguisu-na (Nightingale greens): For Edo-style Kasai-na, sauté the greens and the turnip together in sake once, bring the broth to a boil, add the greens, and serve as is. Adding mustard is also good.

* Is "kafu" |kabu (turnip)?

Daikon Radish

For furofuki, cut the daikon, stand it in a pot, |pack it tightly, add grated daikon in between, and use the boiling liquid as is. Sauce, kuzu-thickened sauce, or miso-based sauce are also good.

The above are generally |atsumono (soups/stews), and can be used for simmered dishes and simmered |fish.

Author's note: ● indicates characters that could not be deciphered. I will update this as I decipher new characters or notice typos/misreadings. For details, please read the "About/Disclaimer" section. 📖