The Taste of Swordfish
The first thing is the choice of fish. Swordfish is the most sensitive fish to freshness. The slightest loss of freshness can make a huge difference in flavor. That's why all the housewives in Japan make salt-roasted okonomiyaki, but only two kinds of people dare to make okonomiyaki sashimi: fishermen, and top restaurant chefs.
One for the sashimi, one for the teriyaki. Salt burning sounds extremely easy, in fact, not, the measurement of salt is the key in the key, the size of the fish, the degree of freshness, fat fat or not, *** with the decision of how much salt. It must be precise, precise must rely on experience, the balance is useless.
The correct practice of okonomiyaki is to bake with the entrails, once upon a time, the small Japanese lovers playfully pampered, the girl will be angry: Humph, the fish meat all belong to me, the entrails belong to you! But the man was right: the guts were wonderful in wine. The girl is also satisfied, out of a future housewife style, chopped a bowl of fine radish puree, with soy sauce sweet, the fish is fat, just under the rice.
Taste the flavor of that airplane airlifted, there are three fragrant, three fresh, half fishy, half sweet, three uncertain. Chewing slowly, but more and more attracted by the flavor that is not fatty, unconsciously, then let a person eat a whole strip down. Autumn windy days people grilled swordfish, small fireplace on the smoke straight up, shiny half black swordfish carcass nuisance seeping fat foam, the smell wafted all over the room, exceptionally rich, people smell, we know that the autumn has come, like the wind blowing through the heart of the gap, cool sentiments then came up. A movie called "The Taste of Swordfish" does not have swordfish in the whole movie, but is full of the lonely flavor of late coolness. A song with the lyrics of "akihabara" is foolishly sung all over the street, and the cat and I have already understood it.
Akihabara is rich in nutrients, extremely beneficial to the human body, but also the treatment of high blood pressure. Although Hokkaido is bitterly cold, there are many old people who live long lives. Although the fat of the swordfish is fat, but belongs to the benign cholesterol, and will not make people overweight, women can also let go of no harm. There is a saying called: "the autumn swordfish on the market, the masseur is out of work." ...... poor masseurs.
Autumn swordfish was originally the food of the common people, over time, Japan's aristocracy also fell in love with it, and eventually became one of the representative food in Japanese cuisine, this history, like the history of cheese in Europe. Swordfish is considered to be the food of autumn, and the most fresh and unforgettable listed in early September every year, some people say that in the flavor of the swordfish, there is a light sentimentality of autumn, that belongs to a whole system of aesthetics in the melancholy. Suzuki is also one of the melancholic ones in this system, and he blandly says that akihabi is the first representative of autumn, which is an awkward thing to say. But then he comes up with a great truth that breaks the flavor of melancholy: okonomiyaki in Japan is like dumplings in China, and those who don't eat it don't exist.
The okonomiyaki is high-tempered and cannot be farmed artificially. Suzuki seriously asked, China has no origin of the autumn swordfish? Come back to check the information, the answer is whether. The okonomiyaki is a very separate flavor in the culinary system, it is so special that it can not be paired with any other main dish. Japan's centuries-old traditional kaiseki cuisine has no place for okonomiyaki. Because its tough skin invites both chopsticks and hands at any time, it's always been a bit of a misnomer. But Suzuki says it's OK, that's the way to eat it, stubborn, long-lasting and serious.