Located at the Northernmost part of Japan’s main island of Honshu, Aomori is surrounded by water on three sides and is famous for a wide variety of seafood. Aomori City used to be the port city where you catch a ferry across to Hokkaido. That was before the opening of the Seikan Undersea Railway Tunnel which […]
I have long been intrigued by kombu. Like any other ingredient, the quality of kombu depends on terroir. 90% of the Kombu produced in Japan comes from the waters surrounding Hokkaido and there are many different types such as Rishiri kombu, Rausu kombu, Hidaka kombu and Misuishi kombu. Each type not only refers to the place where the kelp is harvested but also its variety.
If you want to start cooking Japanese food at home, all you need is five basic ingredients, shoyu, mirin, sake, miso and dashi. These five form the basic building blocks for Japanese flavour. With it, you can make miso soup, sukiyaki, shabu shabu, tempura, udon, teriyaki, yakitori, oyakodon and many other popular dishes. So, if […]
I have grouped these fish together not just because they are all "snappers" but since this is a food blog, the emphasis is on how they are usually eaten! Any serious Singaporean foodie will tell you straight away that these are the fish which are most commonly used for that most iconic of Singaporean dishes -- Fish Head Curry!
Not only is the food authentic, they bring in the best seafood from the different prefectures in Japan every month. So, you get to literally travel all over Japan to taste the speciality seafood from each region!
These four fishes are grouped together because they are all known as "Chior" 鲳 by the Teochews/Hokkiens, although scientifically, they belong to different families. They are similar in size and shape but quite different in flavour and texture.
There has been quite a bit of discussion about grass-fed vs grain-fed beef in recent years. You hear chefs and food show hosts touting its flavour and health benefits on TV and food activists decrying the cruelty of feed-lots where the cattle spend its last few months fattening up for the slaughter. It is said […]
Fans of bitter sweet durians would be starstruck by the dark greyish green seams of the “Black Gold” durian. This is the stuff durian aficionados dream about. Durian devotees will instinctively know that those black seams are a sign of a mature durian tree capable of producing deep, bitter, complex flavours with a musky, seductive […]
Kanda Wadatsumi: Sea Squirts, Bering Sea Cockles and Coho Salmon
Sea Squirt, Ascidian, Sea Pineapple Halocynthia roretzi Japanese: Hoya This post is for the hardcore gastrogeeks. What is a gastrogeek, I hear you ask? Well, over the years I have been trying to find a term to describe myself as a person who loves to eat, shoot and post stories about food. The press usually refer […]
The Durian Tree: Honesty is the Best Durian Policy
I started writing about durians back in 2008. At the time, I was motivated by the quest for durian knowledge precipitated by the emergence of so many different durian cultivars which was unheard of when I was a kid. Everyone knew of Mao Shan Wang and D24 but there was scant information about these cultivars and […]
Singapore Fish Files: Spanish Mackeral, Spotted King Mackeral and Korean Seerfish
Spanish Mackeral, Narrow-Barred Mackeral Scomberomorus commerson Teochew/Hokkien: Batang, , Mandarin 马鲛鱼 (ma jiao yu) Mal Tengiri Batang Links: Fishbase, Identification key The Spanish Mackeral, locally known as batang, is a popular food fish in Singapore. It is commonly used for fish soups and otah. They belong to the family Scombridae which are a pelagic species whose […]
Singapore Fish Files: Ikan Kurau, Threadfin, Ngoh Her
Indian threadfin Leptomelanosoma indicum, Hokkien: Ngor Her, Orh Ngor, Malay: Ikan Kurau The indian threadfin is a highly prized fish in Singapore with prices ranging from $20 to $55 for the prized “Balai” Ngor which is fished off the waters of Tanjung Balai, one and a half hour ferry ride South West of Singapore. The […]