Ike-Jime puts fish’s nervous system to sleep. It is a Japanese Angler’s Secret to keep the fish fresh longer and reserve Umami for the taste later.
Ike Jime Part 2 – What “closing” does to the fish?
Why Ike Jime closing is needed Let’s look at the…
Ike Jime Part. 1 – How to keep your fresh catch fresh
Cooking starts when you kill it. Japanese people love fish…
The Art of Sashimi
Video Turorials for Preparing Different Fish
This is the great video tutorial site for preparing different…
How to prepare fish for aging
With Ike-Jime closing, moderate cooling, and proper cleaning, you can…
Japanese Knife, Deba and Sashimi
There are several kinds of Japanese traditional knives. Most of…
How to fillet a fish / Leave “silver” on!
Filleting for Sashimi To slice out sashimi, you need to…
Pon-Zu, the refreshing citrus sauce
Ponzu is an essential Japanese dipping sauce for Nabe cooking….
Dashi, the hearty Japanese soup stock
Dashi means broth, soup stock. The most basic and common…
Sake Happou – All-round Japanese Seasoning
If there’s one thing I would share with my fellow…
- 1. SPJ (57)
- 1-1. Principles (9)
- 1-2. Techniques (11)
- 1-3. Setup (17)
- 1-4. FAQ (19)
- 1-5. Tackles (3)
- 1-6. Video Gallery (2)
- 2. Other Offshore Games (5)
- 3. Fishing Report (105)
- 3-1. Totos (25)
- 3-2. Readers (72)
- 4. Fish Cooking (19)
- 4-1. Iki-Jime (3)
- 4-2. The Art of Sashimi (5)
- 4-3. Recipe (7)
- 4-4. Seasoning (3)
- 5. Fishing Charter (6)
- Fish (12)
Can you please explain some of your recipes when you have a chance?
The soup style dishes look light and delicious and we are always looking for new ways to prepare our catches.
Teri, Dashi looking forward to meet you!!
I’ve always wanted to get my hands on this cooking page but haven’t been able to. I will keep trying mate. Thank you for your interests!
Enjoying reading the recipes very much.
I will be doing some searching for ingredients today.
Great to know you enjoyed reading. Let me know when you try something.
I will try to find more time to write about cooking. Stay tuned!
First attempt a “sake Happou” yesterday…Yum.
I added a little sugar but would try less next time.
Now I just need to get the cooking timing with the fish etc just right.
I only had frozen fish this time but with fresh it will be sensational.
All up we enjoyed the flavours very much and looking forward to attempting Shabu shabu sashimi and pon-zu with the next deep water yellow tail kingfish I catch.
Thank you for you cooking classes.
Hi Greetings from Australia
I am wanting to purchase Pichitto paper from you
I know. I’d like to help too. I need you email address to proceed. It’s not a good idea to note email address on the open site, neither for you nor me. Can you send me your message through contact form?
Greetings from the US;
I want to purchase that fish scaler. Can you give me a price quote with shipping included. Thank you.
Thank you very much for your inquiry.
Ginrin Fish Scaler Professional, JPY2692
EMS Shipping to USA < 300g. JPY1200 Handling fee. JPY389 TOTAL. JPY4281 Send me an email from the contact form if you like to proceed. Thank you!
Hi Totos, Read your articles on closing fish lives. Wondering if you have any advice regarding closing lives of Abalone and crayfish. We catch and eat these species. The Abalone in particular can sometimes be of tough texture.
Interesting question. There’s no Ike-jime effect for Abalone or crawfish. They are not vertebrate animals. No blood draining or spinal cord breaking is good for them.
There are several species in Abalone. In Japan, mainly 2. Blackish, greenish abalone is tougher and much more expensive than others. Japanese people love the crunchiness of this shellfish. We blend in its liver into soy sauce for the slices of sashimi.
Orangish reddish abalone is softer. This is good for cooking. How much time you cook it is the key. Either fast or long. The heating time should be less than 7 minutes, or braise / steam for 2 hours. In between they stay very tough and chewy.
Hi Totos, Thanks for reply. As I suspected no Ike-jime effect.For both species we ice down and then drowned in water. Abalone sliced thin and pan fried very quickly.Crayfish steamed or simmered for 5/10 minutes. Received fish scalers.. many thanks