Japanese winter food loved by foreign sheffes
 

In a Japanese new year TV show, foreign chefs living in Japan voted for "Japanese winter foods to stay existing". The result is here (sorry for bad translation).

1. MOCHI mashed rice cake
2. BURI-DAIKON white radish & yellowtail
3. ODEN boiled everything
4. ANKOU-NABE angler hot pot
5, KANI clabs
6. AMA-ZAKE sweet sake
7. KAZUNOKO herring roe
8. UNI sea urchin
9. HAKUSAI chinese cabbage
10. FUGU-SASHI raw boxfish
11. YU-DOUFU boiled TOFU
12. HOKKE_NO_ABURI-YAKI grilled HOKKE
13. TAI-YAKI TAIYAKI
14. ISE-EBI spiny lobster
15. MOTSU-NABE MOTSU(internal organs) hot pot
16. HOSHI-IMO steamed and dried sweet potato
17. DATE-MAKI egg with mashed fish
18. NABE-YAKI-UDON boiled UDON in hot pot
19. KABU_NO_SENMAI-DUKE pickled turnip
20. KIRITANPO-NABE baked rice cake

Wow that's very interesting. Apart from the udon all the others are New to me.

Please allow me just one thing but don' t get offended... sheffes is the pronounciation the word is chefs is like chefu in romanji. Sorry if I took the liberty of correcting. :pinkbow:

Yes, you are right and I was wrong. I could not find the french word and "sheffes" seemed to pass the spelling check.

I will correct them. Thank you.

The show was already uploaded in Youtube.

Of course it is in Japanese without English subtitles.

Oh , you're welcome :)

Oh, shame :/

This thread is really interesting. I shared it too on an italian forum about Japan culture and anime a nd manga which I collaborate with( I'm used to write reviews about the anime I see) I hope you won't mind. Obviously I said that I found it here.
Many italian ppl will be interested I assure you .

My favorite winter food is oden. When I was a teacher, I usually got home fairly late in the evening, with no time to cook. I would stop at the Family Mart combini on the way home and pick up some oden, and enjoy it while chatting with friends before bed. I used to make curry and rice every Friday evening, and it would last me through the weekend.

Nowadays my favorite wintertime food is fish-and-chips from a local "British" pub. After several years of Japanese food, I now crave things which are less Japanese.

For New Years we had food catered by the Isetan department store, and my mother-in-law made mochi and other traditional foods. I gained a little weight over the holidays, but will try to burn it off in the spring.

The title of this thread should be "Japanese Winter Foods loved by Foreign Chefs". Sorry for my thoughtless post.

It is no problem to share the Youtube link. I think links on the web are all free to share.

And I will add more explanations to the list of 20 foods later on.

Thank you for sharing!

You don't have to say you're sorry really you just made a very interesting thread ... you have no idea how many italian ppl asked me on the forum where I shared this more infos about how these food were cooked ... I translated as much as I coud. In particular a friend of mine was curious about mochi and she never heard buri daikon. :)
So thank you :)

@sangetsu I dunno what oden is but form what I understand it seems quite similar to a dish we have here in the north of Italy ? it is called Boiled and it is made of boiling parts of a cow and is served with tomato sauce or mayonnaise.
Oden is something like that ?:confused:

Here is how you could cook the ODEN.

Ah ok now I can see what oden is. Thanks :)

I already posted about the number one Japanese food "MOCHI".

http://www.japanforum.com/forum/japa...ml#post1637564

It is surprise for Japanese that the MOCHI is selected as number one by foreign chefs because it is very usual and never be thought that is attractive for foreign people.

BURI-DAIKON is made as family recipe. Very few restaurant serve BURI-DAIKON in Japan. So foreign visitors would not see BURI-DAIKON unless they were invited in Japanese family dinner.



As DAIKON has very thin taste, it absorbs taste of BURI and make some magic tricks.

#3 ODEN: I already posted in this thread.

#4 ANKOU-NABE:monk fish in hot-pot;

ANKOU(monk fish) lives in deep sea. When catched, ANKOU has very soft body and difficult to cook.

To discompose ANKOU, they use technique called "TSURUSHI-GIRI:cut in hanging".

WARNING:THIS MOVIE INCLUDES VERY GROTESQUE SCENES.



The chef cut off following parts from ANKOU;

1) fins
2) skins
3) gills
4) liver
5) water bag(stomac)
6) cloth(ovary)
7) meat

Once I experienced full course of ANKOU it means I ate all these parts. I like ANKOU liver (AN-KIMO in Japanese) but other parts are not to my taste.

How to make ANKO-NABE. Soup is made from ANKOU liver and MISO.

#5 KANI: crab

You will see eating raw crabs sometimes in Japan. But it is dangerous because raw crab might have parasites.

Very interesting all things that I didn't know ... it's great learning new things . Thank you RadioKid :)

6. AMA-ZAKE:甘酒；Sweet SAKE

AMA-ZAKE is soft drink with less than 1% of alcohol.

There are two ways to make AMA-ZAKE.

One is making AMA-ZAKE by shallow fermentation of steamed rice like as SAKE.

Another way to make AMA-ZAKE is making it by liquefying SAKE-KASU. KASU is slag in making SAKE. I mean the rest of fermented rice when pressed.



In this movie, a foreigner bought "SAKE-KASU" and enjoy it eating.

7. KAZUNOKO: herring roe

KAZUNOKO has unique texture which foreigner would not like.

Here is how to de-salting KAZUNOKO.

8. UNI:Sea Urchin;

The beginner of Japanese food would not try UNI. But trust those foreign chefs who recommend UNI.

9. HAKUSAI:Chinese Cabbage.

HAKUSAI has more soft texture than cabbage.

Feel the soft texture of HAKUSAI from this movie.

10. FUGU-SASHI:Raw Box Fish;

As known well, Box fish has strong poison in their fins, skins, eyes and liver.

Licence by government is required to cook box fish in Japan.

11.YU-DOUFU:Boiled Tofu;

No words are needed.

Good video, thank you for it.

Wow that's very interesting. Apart from the udon all the others are new to me

#12 HOKKE NO ABURI; grilled HOKKE()

As I could not find good reference of HOKKE, I stopped posting this series then.

Here I found a movie to show what HOKKE is.



I drink very few and rarely visit IZAKAYA. But when I visit IZAKAYA, I order HOKKE every time.

#13 TAI-YAKI

"TAI" means high class fish "red snapper" and "YAKI" means grilled or cooked or something.

TAI-YAKI is pan-cake in red snapper shape with "AN:smashed red beans" inside.

"AN" is often replaced by cheese, cream or other things.

#14 ISE-EBI big lobster

ISE is a name of place where the most important shrine exist.

ISE-EBI(lobster) is so great to make contribution for the shrine.

#15. MOTSU-NABE; MOTSU(internal organs) hot pot

Though I do not like "MOTSU", it is very popular in Japan these days.

#16. HOSHI-IMO; steamed and dried sweet potato

HOSHI-IMO is made from sweet potato.

#17. DATE-MAKI egg with mashed fish

In this movie, they make DATE-MAKI from HANPEN(mased fish).

#18. NABE-YAKI-UDON boiled UDON in hot pot

It is simply "boiled UDON in a pot".

UDON is often too soft when boiled in the pot.

#19. KABU_NO_SENMAI-DUKE pickled turnip

it is often called simply "SEN-MAI-DUKE;thousand sheets pickles".

Making in a professional way.



Home made.

#20. KIRITANPO-NABE baked rice cake