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Sanma Gohan Recipe- How to make seasoned rice with Pacific saucy with mushrooms and ginger


Sanma season has come <3

We eat this fish probably every few days in last  weeks..

Sometimes as Sashimi, or grilled simply, and today I used it for rice dish.

Sanma (pacific saury) is very tasty blue fish in autumn, it’s so popular for Japanese people.

If you don’t have Sanma, it’s also nice to mackrel or other fish as well!


1 Sanma (Pacific saury)

1 Gobo (burdock root, if you don’t have it, it’s nice to use 1 carrot)

2 packs of mushrooms (I used Maikake, oyster mushroom, and Shimeji mushroom. Total about 150g)

1 piece of ginger (about 40g)

3 cups of rice ( Japanese rice cup is 180ml for 1 cup)

500cc of Dashi or water

2 Tbs. of soy sauce

2 Tbs. of Sake

1/2 teaspoon of salt

  1. Take off guts from Sanma, cut into two.

  1.  Cut ginger and burdock root into thin strips. Soak burdock root in water for 10minutes then drain.

Soak rice in water for 20minutes, then drain.


  1. Place rice and all the seasonings in rice cooker, then pour 500cc Dashi (or water).

Place burdock root, ginger, mushrooms, and Sanma on top. Cook rice as usual.


  1. When the rice is cooked, take off the middle bone from Sanma, break it roughly with spatura, then mix all well.


Rice absorbs all the flavor of fish, mashrooms and burdock root, and spice up with ginger and it tastes so nice!

I had another cup of rice today :P

Enjoy your autumn meal!


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Super easy, quick, delicious recipe – Sashimi with rice bowl


When you don’t have time, or you’re not in mood for cooking, please try this recipe.
It’s my favorite but I even don’t know if I can call it as recipe, because it’s super simple and easy.

Ingredients (2 servings):
Your favorite Sashimi.. as much as you like
1 avocado, cut into dice
Any salad leaves (like lettuce) as much as you like
2 cups of cooked hot rice
soy sauce

  1. Place rice on serving bowl, then lettuce, avocado, and sashimi.
    Put some soy sauce on them, or you can dip the sashimi then place on the rice.



Today, I got KitchenAid so I’m very excited what I cook with it first.. :)


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Tai-Meshi Recipe – How to make cooked rice with sea bream (Tai)



Traditionaly, we Japanese often eat Tai (Japanese sea bream) when we have something special, like wedding ceremony or someone’s birthday etc.

And this dish, Tai-Meshi (seasoned cooked rice with sea bream) is one of the most popular dish for the celebration.
The head of the sea bream doesn’t have much meat to eat, but this part have really good juice and flavor so nice to make soup stock of cook something with it.

3 Japanese rice cups of rice
Water (please use the amount of water as same as you use for the regular cooked rice. it depends on the rice kind. if you have rice cooker, please just measure as level “3”)
1 sea bream head
(A) 2 Tbs. of soy sauce
(A) 1 Tbs. of Sake

  1. Wash the rice then soak with water for 30mins. (same as when you cook the regular rice)
    Salt (I used about 2 teaspoons but it depends on the size) the sea bream head then let sit for 30mins.


  1. Grill the sea bream for both side, about 5-10mins. for each.


  1. Remove 3 Tbs. of water from the rice cooker. Add all thd (A)s and place grilled sea bream on top. Cook the rice as usual.


  1. After it’s cooked, Remove the bones of sea bream and break the eatable parts with chopsticks.



It’s super easy but so tasty, Enjoy! :)

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Iwashi no Kabayaki Recipe – How to make broiled sardine



I walked around Tsukiji fish market this morning and came across fresh sardine, so I cooked sardine-Kabayaki for our dinner :)
It’s Sashimi quality sardine, so I used half for it and half for sashimi.

It’s a little bit similer to Unagi no Kabayaki (broiled eel) but this recipe isn’t that sweet, so please add more sugar if you like the eel sauce.

4 sardines
All-purpose flour
(A) 1.5 Tbs. soy sauce
(A) 0.5 Tbs. sugar
(A) 1.5 Tbs. Mirin
(A) 1 Tbs. Sake

  1. Cut off the head of sardine. Remove the gats then open the fish by hand. Cut off the bones.



  1. Cut the sardine into two then toss the flour.
    Place 1 Tbs. of vegetable oil in the pan, then place the sardine with skin side down. Pan-fry them for both sides.



  1. Add all the (A)s then keep cooking until it became thick.


I love to put the broiled sardine on the cooked white rice for Kabayaki-don. (with rice bowl)


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Mackerel with sweet black vinegar sauce Recipe



1 Mackerel (after fillet, about 300g)
1 pack of Chingen-sai ( bok-choy)
1 pack of Shimeji mushroom
Potato starch

(A) 2 Tbs. of sugar
(A) 3 Tbs. of black vinegar (Kurozu)
(A) 1.5 Tbs. of soy sauce
(A) 2 Tbs. of Sake
(A) 1 Tbs. of Mirin

  1. Fillet the Mackerel, then cut into 1cm pieces.



  1. Place 1-2 Tbs. vegetable oil in the pan. Toss the potato starch on the Mackerel, then pan-fry.


When the Mackerel is cooked, add all the (A)s in the pan then simmer for few minutes or until the sauce became thick.



  1. In the other pan, place vegetable oil in the pan again then pan-fry bok-choy and mushroom for few minutes.



  1. Add all the vegetable (3) in the Mackerel pan then mix well.



My love.. :)


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Tsumire-Nabe Recipe – How to make Japanese fish ball hotpot


It’s getting cold in Tokyo and the Nabe (Japanese hotpot) season has come!


Today I want to share one of my favorite Nabe recipe, Tsumire-Nabe.

Ingredients (4 servings):
(A) 6 Aji (Japanese mackrel)
(A) 1/2 onion
(A) 20g of ginger
(A) 1 egg white
(A) 1 teaspoon of salt

4 cups of Dashi (stock)
any vegetable, mushrooms
Ramen noodle

Any sauce for dipping (I like Ponzu fop this hotpot)

  1. Fillet the Aji. Mix all the (A)s in the food processer, then make it into paste.


  1. Prepare Dashi (or any soup stock) in the pot, bring to boil. Make fish ball shape with two spoons, then place in the pan.


  1. Place other vegetable and mushroom in the pan.
    Enjoy them with your favorite sauce!



I like to use Ponzu sauce for Tsumire (fishball) for dipping, and after we finish all, we add Ramen noodle and beaten egg in the leftover of the soup.
If you use rice and egg, you can also eat tasty porrige :)

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Home-made Ikura (Japanese salmon roe) Recipe

The salmon roe season is only few weeks a year even though you can find Ikura (marinated salmon roe) and it’s just now :)
Many of Ikura, especialy cheap ones, are frozened and the texture is different from fresh ones.


And if you have Home made one, you don’t want to have the pre-made one anymore since it’s so good!
I’m not a big fun of Ikura (salmon roe) usually, but love this Home-made one!
You don’t have any bad fishy flavor or the odd taste.

2 chunks of salmon roe with the skin, it’s called as Sujiko in Japanese (about 600g this time)
100cc soy sauce
50cc Mirin
50cc Sake
5cm × 5cm piece of dried kelp


  1. Remove all the salmon roe from the skin in the warm water (about 40℃) gently. If the salmon roe is not fresh, you might break the pieces but usually it’s not happened.


  1. After you take out all the skin, remove all the small/ thin skin or veins from the salmon roe by rubbing with your finger gently.
    You can change the water some times until the water became clear, and keep removing them until all of them are removed.
    This process takes some time, but normally the bad fishy flavor comes from these skin or veins so it’s most important process.

When you finish it, drain the water then leave it in the fridge for 15-30mins. The color is a bit cloudy color first but it’s became clear red color after you let sit.



  1. Place all the ingredients and kelp in the clean container then marinate the salmon roe for overnight to 1 day.


If you marinate too long, it became salty.
So please drain the seasoning when it’s done.(I suggest you to taste 12-24hours. after you marinate)

We Japanese normally eat Ikura simply on the rice bowl, or sometimes as Sushi.
You can use it for pasta topping, salad topping, or as canape with cream cheese with Ikura.




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Sushi roll Recipe – How to make makizushi


I sometimes write the article about Japanese food on magazine. Today I would like to introduce the recipe of sushi roll which I wrote on Tokyo Journal Magazine.

Link to some part of article in Tokyo Journal Magazine (Online version)

Mari’s Homemade Cooking Recipes  Let’s have a sushi party!

-Avocado filling


1 ripe avocado

1 pack of imitation crab meat or salmon



  • Peel the skin off the avocado and cut it into 8 or 10 vertical slices.

-Fish filling


Any raw fish you like

  • Cut the fish into small vertical pieces.

-Sumeshi (Sushi Rice)


450g (3 Japanese rice cups) of uncooked Japanese rice (1 Japanese rice cup = 180 cubic centimeters)

500cc of water

6 tablespoons of rice vinegar

5 tablespoons of sugar

1 teaspoon of salt

  • Place the rice and water in a rice cooker and cook the rice.

  • Combine all the ingredients in a cup and heat in the microwave at 500W for one minute. Be careful not to boil the mixture.

  • Transfer the rice to a big bowl. Pour the rice vinegar and sugar mix over the rice with a shamoji (wood rice paddle) until the rice is coated. While mixing the rice, use a small fan to help cool it down. Or you can ask someone to fan the rice with a folded newspaper. This makes the sumeshi shiny. Continue mixing until all the rice vinegar has been absorbed. Be careful so that the rice doesn’t turn mushy.

  • Wait until the sumeshi has cooled before eating. Do not put the rice into the refrigerator or it will harden.

How to make sushi rolls

  • Place a sheet of nori on your rolling mat and spread the cooked sushi rice evenly over the nori by pressing with a spoon or wet fingertips, leaving a one-inch border at the far edge.



  • If you like wasabi, smear a small amount in a line across the middle of the rice.

  • Arrange small portions of your fillings on top of the wasabi in a horizontal line down the center of the rice.



  •  Roll the sushi tightly with the sushi mat to form a neatly packed cylinder.

  •  Squeeze firmly to make sure the sushi roll is tightly packed. Put the rolls in refrigerator for 10 to 20 minutes. Make sure that you don’t leave the rolls in for longer or squeeze too hard, otherwise you could break the sushi roll.



  • Cut each sushi roll into 1½-inch rounds using a knife. It’s important to remoisten the knife after each cut.

  • Serve the sushi.

  • It’s time to eat!


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Okowa Recipe – How to make steamed seasoned sticky rice

Okowa originally came from China, it’s steamed rice.


I love the texture anthe rich flavor, since we use a lot of Umami for it, and you can eat it as a snack if it’s Onigiri shape.

(it’s already seasoned)


I show you how to make no meat one, but please arrange different vegetable or meat (I think chicken or pork is nice)  :)



3 rice cups of Japanese sticky rice (about 560cc)

2 medium carrot, diced

3 dried Shiitake, soaked in the water and sliced

1 cup of dried small shrimp


(A) 1 Tbs. sugar

(A) 3 Tbs. soy sauce

(A) 2 Tbs. Sake


1 cup of water (which is used for soaking dried mushroom)



  • Soak the stiky rice with enough water for 1 hour in advance, then drain the water

  • Soak the dried Shiitake in 300-400cc water for few hours in advance


  1. Place 2 Tbs. of vegetable oil in a pan then pan-fry the dried shrimp until you have good flavor.

Then add the sliced mushroom, and carrot.




  1. When all the ingredients are almost cooked, add all the (A)s then cook for few minutes.




  1. In the other pan, place 2 Tbs. vegetable oil the pan-fry the sticky rice.




  1. When the rice became clear, add alal the (2) and 1 cup of Dashi (from soaking the mushroom) then cook until all the liquid is gone.



  1. Place all of them in a steamer then steam it for 20mins.




You can eat Okowa as rice, or it’s also nice to make Onigirg which is my favorite :)




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Fugu, Blow fish season in Japan!

Since I go to Tsukiji fish market almost everyday, The seasonal seafood is very obvious for me now :)

I bought blowfish this morning to prepare sashimi for my family this weekend.


I guess some of you are afraid of poison, but you can get pre-poison removed blowfish in fishmarket.
You need special blowfish lisence to remove poison here in Japan, so the pro’ve already done the preparation!


The blowfish is very different shape compared to the other fish, so the fillet process is also different.

This weekend I’m going to fillet it into sashimi, for porridge, and blowfish Karaage! :)

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Aji Fry Recipe- How to make Deep fried Japanese mackerel

I could buy very fresh Aji (Japanese mackerel) so I cook half Aji for Sashimi and the other half for Aji fry.

My mom often made it when I was child, so it’s one of my confy food

Ingredients (2-3 servings):
2 Aji (Japanese mackerel)


Tonkatsu sauce

  1. Fillet the mackerel and remove big bones on belly side.


  1. Mix flour and small amount of water, then make the batter. Toss the flour on the mackerel, dip in the dough, and place Panko on all the surface of the fish. (You can use beaten egg instead of flour batter as well)


  1. Deep fry it until it became golden brown.


  1. Sprinkle the Tonkatsu sauce on top.



This time I also made blowfish Karaage too.. :)

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Doll festival (Hinamatsuri) and Scattered sushi Recipe



Hi there!
It was Hinamatsuri yesterday. It’s a Japanese Doll

festival which is celebrated every 3rd day of March every year and we’re celebrating for girls on that day. Families usually start displaying the Japanese dolls in February and take them down immediately after the festival. Superstition says leaving the dolls past March 4th will result in a late marriage for the daughter, so my parents never leave the dolls after the festival. It is believed that these dolls absorb all the bad things so that the daughters will have good lives.

While sushi (regular one and Sushi roll) has become increasingly popular in the West, most Japanese food remains pretty much unknown I guess. We don’t eat Sushi (regular one) so often even though we love it. As for me, only when I have special occasions or am really craving it will go out to eat, which is about once a month or so.

As I said, on “special occasions”, such as Hinamatsuri day, Chirashi-zushi (scattered sushi) and clam clear soup are certainly cooked as a part of the feast. Chirashi-zushi is the Sushi rice with a variety of ingredients sprinkled on top. Hope you enjoy cooking Chirashi-zushi!




-Chirashi-zushi (Sushi rice mixed with vegetables and seafood)

Ingredients(4 servings):

Cooked Sushi rice

7 dried Shiitake (Chinese black mushrooms), softened

10g of Kampyo

(A) 160cc of Dashi, including water used for soaking mushrooms

(A) 1 1/2 Tablespoons of sugar

(A) 1/2 Tablespoon of Mirin

(A) 1 Table spoon (slightly less) soy sauce

90g of Renkon (lotus root)

(B) 2 Tablespoons of Dashi

(B) 2 Tablespoons of sugar

(B) 3 Tablespoons of rice vinegar

(B) 1 Tablespoon of Sake

60g of Carrot

(C) 60cc of Dashi

(C) 1 Tablespoon of Mirin

3 eggs

(D) 1 teaspoon of potato or corn starch

(D) 1 teaspoon of sugar

(D) 1 Tablespoon of Mirin

some Sayaingen (French bean)

2 Tablespoons of white sesame seeds

1 sheet of Nori

100g of crab meat (canned)

Any Sashimi you like

  1. Make Sumeshi (Sushi rice)

  2.  To prepare ingredients:

Shiitake and Kampyo: Cut off stems of mushrooms and cut caps into thin strips. In a saucepan make 150cc of Dashi, add mushrooms and Kampyo and boil with a lid placed right on the ingredients for 3-4 minutes. Add sugar and Mirin and boil for another 5 minutes, then add soy sauce. When Kampyo is well flavored, remove from saucepan.Continue to cook mushrooms until broth is all gone. Cut Kampyo into 1cm long.

Renkon (Lotus root): Pare and cut into 4 pieces lengthwise. Cut each piece into thin slices crosswise and soak in water. Cook in Dashi broth with sugar, vinegar, Sake and a pinch of salt until all liquid is gone.

Carrots: Cut into 1-inch ling thin strips. Cook in Dashi with Mirin and a pinch of salt until all liquid is gone.

Eggs: To whisked egg add potato or corn starch mixed with and equal volume of water, sugar, Mirin and a pinch of salt. Heat 1 Tablespoon of vegetable oil, spreading it out to cover the surface of skillet thinly, and fry. Make 4-5 thin sheets of fried egg. Cut sheets into thin strips.

Sayaingen (French bean): Boil lightly and cut into strips.

  1. Add all prepared ingredients except Nori, one-half of the egg strips to Sushi rice and mix quickly in a chopping motion wit wooden spatula

  2.  Place the Sushi rice mixture in a large serving dish and on top nicely arrange the remaining egg, French beans, Nori, crab meat and sashimi.