November Seasonal Japanese Seafood full of health food and full of health recipes. Here food recipe is delicious, we goal we will suffer this Nov Seasonal Japanese Seafood on food full of health recipe blog.
Autumn is a good time for Japanese seafood as a lot of the fish have been abounding with fat. This time of year we adore sanma, both as sashimi, or simply pickled and grilled. Katsuo finished tataki-style, parched on the outward and singular on the inside, calls out for a little shochu or nihonshu. And when it gets unequivocally cold, Shinji loves kanburi, or the winter buri (Japanese amberjack) abounding with fat and as sashimi.
This list of Nov seafood is reduced as we do not have a lot of time at the moment, though we do goal to refurbish it after this month along with links to print of the seafood.
Akagarei - flathead teeter (Hippoglossoides dubius)
Ara – stone cod (Nuphonspinosus)
Buri –Japanese amberjack (Seriola quinqueradiata)
Chidai – crimsonsea bream (Evynnisjaponica)
Ginsake – cohosalmon (Oncorhynchuskisutch)
Hamadai – rubysnapper (Eteliscoruscans)
Hokke – arabesquegreenling (Pleurogrammusazonus)
Katsuo –bonito or skipjack tuna (Katsuwonuspelamis)
Kawahagi – thread-sailfilefish (Stephanolepiscirrhifer)
Kurigani –helmet crab (Telmessuscheiragonus)
Medai – Japanesebutterfish (Hyperoglyphejaponica)
MishimaOkoze – Japanesestargazer (Uranoscopusjaponicus)
Mizudako – NorthPacific hulk octopus (Octopus dofleini)
Sanma – Pacificsaury (Cololabissaira)
Shishamo – Japaneselongfin melt (Spirinchuslanceolatus)
Yanaginomai –yellow-body rockfish (Sebastes steindachneri)
source: Japanese Cuisine – Cooking Japanese Food at Home
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