Wednesday, June 13, 2018

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Kabayaki



kabayaki-www.healthnote25.com
kabayaki - www.healthnote25.com


Kabayaki ( , , ?) Is one way of cooking fish in Japanese cuisine. After being split and discarded the contents of the stomach and bone, the fish was pierced with an iron / bamboo puncture, and was given a sauce made primarily of a mixture of soy sauce, mirin, granulated sugar, and sake.


Kabayaki comes from the word kaba or gama (?), Japanese name for aquatic plants called stock (Typha latifolia), and yaki (?). The female flower Typha latifolia shaped like a golden brown like a unagi pierced throughout the body and burned.


Types of fish commonly made kabayaki, for example eel (Japan name: unagi), Conger myriaster (anago), sauri pacific (sanma), and sardine (iwashi). However, the most commonly made kabayaki fish are the Japanese eel and Conger myriaster. If only called kabayaki, then most likely the intended is unagi kabayaki. Sauri pacific and sardines are cooked kabayaki way more often sold as canned food.


There are two cooking techniques kabayaki way, Kanto way and Kansai way. In the Kanto area, fish are first steamed until cooked before roasting. In the Kansai region, fish are roasted without steaming. When steamed, the fat in the unagi becomes much reduced. Therefore, the fat in Kabaya unagi kabayaki a little more than unagi kabayaki ala Kansai.


The way of splitting fish, including for kabayaki, also differs between the Kanto and the Kansai people. Kanto residents affected by the samurai culture split the fish from the back and avoided how to split the fish from the abdomen because it is similar to harakiri deeds.


 In contrast, the inhabitants of Kansai, traditionally composed of merchants and businessmen, split the fish from the stomach is not a taboo subject. Among Kansai traders is known for the principle of honesty and openness "Hara o watte hanasu" ( ?, literal meaning: "talking with open belly").


Unagi kabayaki is trusted by Japanese as a nutritious food to increase stamina throughout the summer. On the summer of Doyo no Ushi (around the 3rd or 4th week of July) there is a tradition of Kabayaki unagi dining throughout Japan.

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