Japanese Onigiri Month, Part Four

After a brief pause in Japanese Onigiri Month, let’s see what’s in store for this pre-snowstorm Monday…

Salmon broiled in white miso and mirin (さけ味噌漬焼/ sa-kay mi-so tska yahkee).

A couple of words to assist while in Japan

-mirin (みりん・味醂), similar to sake – the liquor – but with lower alcohol and higher sugar content.  A common ingredient in Japanese cuisine, apparently it can also be used to remove fishy odors.
-in the picture above, 贅沢 (ぜいたく/zeitaku).  Luxuriant/very rich (in this case, in flavor).
also in the above photo, 切り口 (きりぐち/kiri guchi).  Though it may seem obvious, the kiri means “cut,” and the guchi character – the one that looks like a square – is “mouth.”

Salmon braised with sweet white miso (さけ 西京焼/さいきょうやき ・ sakay saikyo yahkey).
The 西京 means “west capital,” and refers to Kyoto, where this dish originated.

What’s miso, might you ask?  It’s a paste formed by fermenting soy beans, rice, barley, and wheat.  Depending on the quantity of each of those four ingredients that you use, it might be white, yellow, red, or another type of miso.

Stayed tuned for next time, as we’ll be having Korean-influenced onigiri.

This entry was posted in East & Southeast Asia, Food & Drink, Japan, Languages and tagged , , , , , , , , , , . Bookmark the permalink.

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