Japanese dish, seafood- Goma-Miso Salmon Stew


Salmon can be often labeled as an autumn food in Japan. Maybe just because we have saying, “come back, salmon”  in this season. As you may know, salmons come back to the river after spending several years in the ocean. They, in autumn, usually content lots of fat. That’s why people prefer having them in this season the most. I read an article saying,, salmons are one the most purchased fish in Japan. We have many dishes salmon dishes. This time I would like to share stewed salmon. Some people may not like stewed fish. One of the common reasons might be just because of their fishy smell.. but if you cook with some seasonings and garnish, you can dramatically change the impression of fish stew! Goma-Miso(sesame&miso) is one of the best combination to go with many dishes. It’s not just because tastes good but also it covers some ingredients’ unwanted smell very effectively. I’m also including how to get to rid of those fishy smell with a simple method. Please enjoy Aki-no Bishoku!
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Smoked salmon fried rice with Broccoli cream sauce


I believe lots of people already know how to cook fried rice. Method is not that complicated. You just have to use high flame stove to stir fry the steamed rice with whatever the ingredients you like. Usually served with soup so it can have well balanced combination. If you are having only fried rice itself, it definitely is going to make you want to have some liquidish food to go with. At least it happens to me all the time… Fried rice can be a little bit fancier by serving with white sauce. Soy sauce based fried rice with lots of vegetable mixed white sauce can give you new experience of half western style Chinese food!
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Seafood-Sautéed Snapper with Honey Mustard Teriyaki Sauce


Lots of people recognize Teriyaki sauce. now a days there are many types of Teriyaki sauce. it’s depending on the chef who has which country’s back ground to make this sauce… Some chefs add ginger and chili pepper in it while others add curry powder in it! No offence, they all taste pretty good. I like them all. This time I would like to refer North American favorite dipping sauce “Honey mustard” Using honey instead of mirin can create different depth of sweetness. and adding touch of Dijon mustard makes whole flavor bit sourly and it neutralize the butter oil just right. I’m pretty sure you will lick clean the sauce on the plate!!
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