Fall Recipes

Hiroyuki Nagashima · 4 Oct 2005

Japanese fermentation food
4.FUNA-SUSHI
It is a special product of Shiga.
The freshwater fish of Lake Biwa is made preserving in salt.
It is soaked together with rice or koji.
Food which carried out lactic acid fermentation

How to make
大阪電気通信大学
Salt is made a fish, it soaked together with rice, koji, etc. which promote fermentation, and lactic acid fermentation was carried out.

epigene · 5 Oct 2005

Nagashima-san can't eat natto! Is it because you grew up in Kyushu?

When I was young, natto was eaten only in eastern Japan. My mother is from Hiroshima, and my relatives there couldn't eat it. Now, there is natto sold in Hiroshima supermarkets.

Personally, I LOVE natto and nukazuke (pickles).

I can't stand kusaya (when it's cooking)!

I haven't tasted funa-zushi. What does it smell like? I'd like to try that once. :?

pipokun · 5 Oct 2005

A bit expensive, but kamakurayama natto is superb!
Try some.
kamakurayama natto

Hiroyuki Nagashima · 6 Oct 2005

Autumn taste
The car of "ISHIYAKI-IMO-YA" is seen in case of the present season in a town.
I attach butter to a baked sweet potato, and eat it.

....Although discharge of gas is worrisome

Sweet potatoes baked in hot pebbles are made in DATCHI oven.
http://www.pref.kanagawa.jp/osirase/02/0260/kiyodo/yakiimo/yakiimo.htm

misa.j · 7 Oct 2005

Wow everyone, thanks for posting your ideas and links. I'm happy to see this thread is going well.

One of my favorite meals in fall is very traditional, and I miss it every now and then. I bet the folks in Japan are starting to enjoy it.

Grilled mackerel pike is one of the very popular fall fish; it's good with grated raddish and soy sauce.

epigene · 7 Oct 2005

misa.j said:
One of my favorite meals in fall is very traditional, and I miss it every now and then. I bet the folks in Japan are starting to enjoy it.

Grilled mackerel pike is one of the very popular fall fish; it's good with grated raddish and soy sauce.

Hi misa-san!

Sanma (mackerel pike) is very cheap this season (about 100 yen apiece) and very delicious.

I've had 窶堋ｳ窶堙ｱ窶堙懌?堙娯?ｰ窶督湘??堋ｫ three times this season. I'm planning to switch to the "kabayaki-don" recipe when "shioyaki" gets boring for the family.

Yes, and I need to have ﾂ絶??窶堋ｫﾂ最ｾ窶堙昶?堋ｲ窶堙坂?堙ｱ very soon, too. Planning on the first recipe you posted, as well as ﾅ棚窶堋ｲ窶堙坂?堙ｱ

I just hope we have the chance to get really good 窶堙懌?堙や?堋ｽ窶堋ｯ mushrooms for once this season...

Hiroyuki Nagashima · 11 Oct 2005

ﾂ秋窶堙個坂?壺?ｹ窶ｰﾂ食ﾂ催?!
"窶堙凪?堋ｮ(窶堙凪?堋ｭ)Fugu(Globefish)"

A basic dish is sashimi of globefish
"Fugusashi"

Other than it, it is a "Fugu nabe"

"Fugu no Hiresake" is the best

epigene · 12 Oct 2005

Nagashiima-san,

Please send me a plate of fugusashi! :gohan:

I want both "fugu" and "fuku"...

Hiroyuki Nagashima · 12 Oct 2005

epiqene-san
Japanese delicious "FUGU" is collected in Tokyo entirely!
It is eaten in a restaurant of Akasaka and Kagurazaka.

In Fukuoka.
Cheap "FUGUSAHI" of one pack 390 yen is sold in a neighboring supermarket.

"ANKOU-NABE" wanted to eat today because "ANKOU" was sold in a supermarket.

misa.j · 12 Oct 2005

This is my chicken & broccoli casserole that I make when the weather starts to get cool. I always make double and freeze one of them, so I can just reheat when I don't feel like cooking.
I use rice or pasta for the base, and shrimp, corn or peas are also good ingredients to use.

Haivart · 27 Oct 2005

I'm making my first Ankou-nabe of the season tonight. YUM!

Hiroyuki Nagashima said:
epiqene-san
Japanese delicious "FUGU" is collected in Tokyo entirely!
It is eaten in a restaurant of Akasaka and Kagurazaka.

In Fukuoka.
Cheap "FUGUSAHI" of one pack 390 yen is sold in a neighboring supermarket.

"ANKOU-NABE" wanted to eat today because "ANKOU" was sold in a supermarket.

misa.j · 18 Nov 2005

Sorry to drag this thread up again.

I was getting bored of the food I was making so just made bibimbap, followed epigene's recipe last night, and it turned out really well.

I substituted spicy BBQ sauce for the Korean paste and marinated the beef in it for a while. I couldn't believe how easy and tasty it was. It's also very healthy with lots of veggies.

Thanks for your recipe, epigene!

epigene · 21 Nov 2005

Glad you liked it, misa-san!

This is one of the very few recipes I know that are both easy to cook and delicious!

My son ate a whole skilletful of the dish the other day and got indigestion!

Hope to post something delicious again!

boroboro · 22 Nov 2005

epigene said:
Hi misa-san!

Sanma (mackerel pike) is very cheap this season (about 100 yen apiece) and very delicious.

I've had 窶堋ｳ窶堙ｱ窶堙懌?堙娯?ｰ窶督湘??堋ｫ three times this season. I'm planning to switch to the "kabayaki-don" recipe when "shioyaki" gets boring for the family.

Yes, and I need to have ﾂ絶??窶堋ｫﾂ最ｾ窶堙昶?堋ｲ窶堙坂?堙ｱ very soon, too. Planning on the first recipe you posted, as well as ﾅ棚窶堋ｲ窶堙坂?堙ｱ

I just hope we have the chance to get really good 窶堙懌?堙や?堋ｽ窶堋ｯ mushrooms for once this season...

Epigene-san, I don't read japanese (sorry) but are the mushrooms in the picture matsutake mushrooms? I really like a simple okazu made with dark meat chicken, matsutake thinly sliced, green onions slivered, and snow peas with shoyu and a little sugar. For a side, a tsukemono made with very lightly salted pressed mustard greens (two days in frig.) chopped and then fried with a little bit of shoyu and oil in a pot . Matsutake grow wild in our area but are pretty scarce. Have you seen this site WELCOME TO MATSIMAN ? Some pretty amazing pix. Misa J thanks for this thread.

misa.j · 22 Nov 2005

boroboro, you'll be so rich if you pick those wild matsutake mushrooms and sell them to a Japanese grocery store!

The dishes you posted sound excellent. I am not really good at making quick little dishes for appetizers, and your tsukemono dish sound really good. I have to try it.
Thanks for posting.

epigene · 23 Nov 2005

boroboro-san, yes, they're matsutake mushrooms.

Unfortunately, I wasn't able to have good matsutake this year... There's a lot of imported matsutake (from Korea and North America, esp. Canada) in the supermarket, but they don't have the fresh fragrance of domestic mushrooms (due to time required for transport).

Although you say they are scarce, I envy you being able to enjoy fresh local mushrooms!!

lost · 29 Nov 2005

imma go groceries shoppin this weekend so i will go get the ingredients and make some japanses food from here. i've been craving for japanese food these few days.

bezz · 23 Sep 2006

秋刀魚

epigene said:
misa.j said:

Grilled mackerel pike is one of the very popular fall fish; it's good with grated raddish and soy sauce.

Click to expand...

Sanma (mackerel pike) is very cheap this season (about 100 yen apiece) and very delicious.

Grilled saury is the best of autumn tastes, even better than matsutake mushroom.

boroboro · 23 Sep 2006

This year we were very fortunate and found about thirty pounds (around 10 kilos) of matsutake. Enough to share with relatives and still be able to freeze some. I made a nice dish which consisted of halibut steaks marinated a little bit with ginger, shoyu, mirin, a pinch of brown sugar, sesame oil, and a little bit of orange zest which I set on beds of matsutake thinly sliced with slivers of green onion that I cooked on cedar planks over a bed of charcoals. It was so good. Matsutake is the taste of Autumn.

bezz · 24 Sep 2006

栗ごはん

Recipe

scottie2hottie · 14 Oct 2006

misa.j said:
The fall is considered as the best season to eat in Japan, vegetables are harvested and many seafood are in season. I would like to share some of my fall recipe ideas and like to hear yours if you have one.
This thread doesn't have to be limited to only Japanese recipes; your experience, ideas and opinions about food in general are more than welcome!
Chicken & mushroom in rice I made it just this morning.
If you have a rice cooker, this is so easy to make, plus you can make different variations with different ingredients.
Wash 3 cups of rice. Place in the rice cooker with 3 2/3 cups of water.
Cut up 1 chicken breast in 1 inch bite size.
Clean 3~4 button mushrooms, trim and slice them.
Add chicken, mushrooms, green peas over rice evenly.
Season with 2 tbs soy sauce, 1 tbs white wine.
Start the rice cooker.
Serve with sprinkle of sesame seeds.
Other good variations: salmon & dill, clams & snow peas, chestnut, bamboo shoots ect.
Do you have any recipes to share?

I made something simular today but I put the cooked chicken and then the mushooms and stuff in a sauce pan and poured in chicken broth and heated it up and poured it over rice. It was called Chicken Soup Japanese Style.

misa.j · 15 Oct 2006

That sounds awesome, scottie! I often make foods that you can just eat over rice. It's so easy and quick, but substantial.

Check this thread out if you're interested in, you will find more recipes!

bezz · 23 Oct 2006

土瓶蒸し

One of the best matsutake recipes is dobin-mushi, soup-in-teapot delicacy.
Typical ingredients are pike conger, prawn, matsutake mushroom, ginkgo nuts and mitsuba.

Put ingredients in the teapot, add a little dashi soup then steam the whole pot. Serve it with sudachi lime squeeze, and a small teacup for sipping soup.

links

bezz · 27 Oct 2006

鯖

Mackerel is another autumn fish in season, very tasty.

vinegared mackerel sashimi

bezz · 12 Nov 2006

鮭

Salmon is actually autumn fish in season over there in Northern Japan.
The best is salted salmon fillet, grilled to perfection.

link

Fall Recipes

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