Red-spotted rocked grilled sashimi May.2016 issue No.149

Unesu slice of Mink whale Apr.2016 issue No.148
Nigirisushi and sashimi of Mink whale lean meat Apr.2016 issue No.148-2
Nigirisushi and Broiled hiratsukuri sashimi of Mackerel tuna Mar.2016 issue No.147
Sashimi of Halibut Feb.2016 issue No.146
Usutukuri sashimi of Catfish Jan.2016 issue No.145
Nigirisushi of Catfish Jan.2016 issue No.145-2
Skewers of abacus ball Dec.2015 issue No.144
Arai sashimi of mullet Dec.2015 issue No.144-2
Difference in the fish meal across the sea Nov.2015 issue No.143
Difference in the fish meal across the sea Nov.2015 issue No.143-2
All of sardine(sashimi & nigirisushi)Oct.2015 issue No.142
Figure sales of amberjac slice(Sep.2015 issue No.141)
Hiratsukuri sashimi of Indian Mackerel (Aug.2015 issue No.140)
Assorted sashimi of tokobushi abalone (Jul.2015 issue No.139)
Hiratsukuri sashimi of the alive rabbitfish (Jun.2015 issue No.138)
Broiled hiratsukuri sashimi of pomfret (May.2015 issue No.137)
Fillets with bone,with head of Ruby snapper(Apr.2015 issue No.136)
The fish-figure of halfbeak sashimi,halfbeak nigirisushi,halfbeak vinegared (Mar.2015 issue No.135)
Red sea bream nigiri sushi(Feb.2015 issue No.134)
Recommended raw fish face-fo-face naked selling(Jan.2015 issue No.133)
A sashimi of tuskfish(Dec.2014 issue No.132)
A fish-figure sashimi of Lobster(Nov.2014 issue No.131)
The sashimi hiratukuri of Broiled mackerel (Oct.2014 issue No.130)
Sockeye salmon steak (Sep.2014 issue No.129)
Arai sashimi of Carp (Aug.2014 issue No.128)
Syunsen sashimi assortment (Jul.2014 issue No.127)
Grenadier anchovy whole fish sashimi (Jun.2014 issue No.126)
Rockfish sashimi (May.2014 issue No.125)
Sashimi and sushi tilefish seasonal (Apr.2014 issue No.124)
Assorted sashimi of tuna fullness (Mar.2014 issue No.123)
A Largescale blackfish nigirisushi of coldest (Feb.2014 issue No.122)
Unachirashi sushi (Jan.2014 issue No.121)
The charm of Argentine prawns (Dec.2013 issue No.120)
Sydney Fishs Market (Nov.2013 issue No.119)
Raw autumn salmon skinfiring sashimi (Oct.2013 issue No.118)
The toro usutsukurisashimi of the Greater amberjack (Sep.2013 issue No.117)
A sashimi of hiratukuri for the Brassy chub (Aug.2013 issue No.116)
A sashimi of fish-figure for the Yariika (Jul.2013 issue No.115)
A sashimi of fish-figure for Leather parboiling of the grunt (Jun.2013 issue No.114)
A usutsukuri sashimi of the black scraper (May.2013 issue No.113)
The japanese ancyovy nigiri sushi (Apr.2013 issue No.112)
Syunsen sashimi chirashi sushi (Mar.2013 issue No.111)

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Jun. 2016 issue No.150-2



Ayu figure sushi

Then, try to mention the most popular grilled with salt on how to eat Ayu.

In the summer of outdoor cooking, the barbecue of meat is most popular I also can understand. But if a chimney starter in the dry river bed at the time of the summer camp, also because eat grilled skewered the Ayu on the side of the fire, I think that or not is brief entertainment of the blend into the natural landscape, but no longer saw such a sight quite today and it will be sorry.

Outdoors in to eat from the head while stabbed Ayu on skewers, you can feel the exceptional taste different from the always so wild in an exciting way of eating. And not particularly sought is such as beautiful appearance in the form of a skewer of ayu in such a scene. However, if this is Ayu grilled with salt proposals in the fish sales floor, to the still intriguing your appetite, it appeared to come out need to show good-looking even a little, some of the skills is also required in order that.

For example, there is a technique of skewering of fish called nobori skewer and odori skewer.

These skewered technique is a technique that has been used to a very commonplace in the shop of Japanese cuisine. But in the supermarket fish sales floor, such and it is almost gone to see the figure, there is also a fact that now an increasing number of the person in charge of the fisheries sector which does not even know that there is such a technique, a relatively simple on this occasion the steps of the "nobori skewer" in the way, trying to introduce the following.

Noborikushi technique of Ayu
アユウロコ取り アユのエラから串出し
1, take with a kitchen knife the scales. 4, Stab in the abdomen out the skewers from the gill lid.
アユの糞だし アユの曲げ串入れ
2, Push the feces by pressing the abdomen. 5, through the abdomen, put out the skewer again.
アユの口から串 登り串の姿
3, Interleaving the skewer from the mouth. 6, In the form, such as the fish is undulate.


When you stab a skewer of Ayu, the special care must be taken in the finish as a product based on the "basic Japanese that serve the fish in front of the abdomen to the left of the head", is that the skewer does not appear absolutely on the front side . This point is a big difference that the time of the private gatherings to eat Ayu of skewering a fire in the dry river bed, which is the maximum point of at the time of the skewer.

By the way, knotweed vinegar to Ayu grilled with salt that an inherent is as you know, the image below is a knotweed vinegar that has been served at Syunkoen. This knotweed vinegar is that mixed with mashed vinegar rubbed the leaves of knotweed, distinctive pungency was felt and put on Ayu grilled with salt.


Knotweed has a pungent taste fragrance and unique, are used, such as in the tuma of condiments and sashimi as a spice, the most spicy wild red knotweed is in this, cultivated species of blue knotweed has a little spicy. The varieties Polygonum hydropiper (bottom of image), red knowweed, blue knotweed, a lobulet knotweed.


There is a proverb that "insect that eats the knotweed is like Favorite, respectively," but this is so that there are insects that eat prefer even some of the bitter taste, such as knotweed, preference of people is a metaphor that it is different.


The image above is a red knotweed, this is what was harvested young buds before they full-fledged leaves a variant of polygonum hydropiper, usually are often used to tuma of sashimi, spicy and tangy just a little bit . Since the Red knotweed is relatively inexpensive, even usability good as Ashirai to put the color tone.

The following is a sushi using Ayu. We made two types of figure sushi and nigiri sushi. Working process is expressed as one is the same thing, those of different processes are separately represented side-by-side image.

Nigiri Sushi and figure sushi of Ayu
1、Take the scales of ayu surface with a knife.。
2、To cut off the head.
3、Open the abdomen to vertical.
4、Take out the internal organs from the abdomen with a kitchen knife.
アユの開き アユ大名おろし
5、Proceed cuts the top of the mid-bone with a knife, to open. 5、To daimyo dismantling the side of the lower body with a sashimi knife.
アユ開きの骨除去 アユ大名おろし2
6、To open go cuts the upper body of the medium bone. 6、 to dismantle the upper body in Daimyooroshi way.
アユ開きの骨除去2 アユ腹骨取り
7、To open, last to cut off the medium bone. 7、To remove the abdomen bone of the upper body side.
アユ開きの腹骨取り2 アユ腹骨取り2
8、To remove both abdomen bone. 8、To remove the abdomen bone of the lower body side.
9、Put the fish that was dismantled lined with kitchen paper to bat provided with a space at the bottom.
10、Shakedown the salt on top of the paper, also shake salt on top of the fish, take the water and left for a while.
アユの塩洗い アユの塩洗い2
11、Flow to wash the fish of salt that was to open. 11、To wash the salt of the fish that was dismantled in three pieces.
12、Pickled fish that was wiped off the moisture in the vinegar, allowed to stand for about an hour.
アユ開きすし飯 アユ三枚カット
13、Put rounded the sushi rice on top of the open fish. 13、To two cut the fish of three pieces dismantling diagonally.
アユ開き巻き アユ三枚飾り包丁
14、Use the Makisu, Rolling the fish open and sushi rice 14、Put a knife decoration in the skin surface.
アユ開き巻きカット アユ三枚飾り包丁2
15、Cut into 6 equal parts. 15、Also decoration kitchen knife to another fish skin.
アユ姿鮨 アユにぎり鮨
Ayu figure sushi Ayu nigiri sushi


In the case of two of the products that were introduced to the above, but was commercialized by leaving the skin, as the method it is also possible of course commercialization of removing the skin. As a personal preference certainly is elegant it is better without the skin, but because out crunchy if there is a skin look can also express the ayu likeness, the author who of there skin feel preferably.

Well, Ayu of articles in this issue, which featured over two pages, we want to end soon.

Ayu have been enclosed as river fish, but the spring and summer are indeed living in the river, the sea between the autumn of larval and juvenile fish period, which accounts for about one-third of the ephemeral life of 1-year life of the winter in live. It is distinguished from other river fish that such life called "amphidromous".

Ayu is not only in Japan, the North is widely distributed in the whole area in East Asia from the vicinity of Hokkaido to the vicinity of the Vietnam of the south of the country. And larger rivers such as the Yangtze River and the Yellow River and the Mekong River in the continent with a very long under basin if anything, by the habit of eating the algae attached to the stone, inhabited prefer a relatively small river a kind of environment, in particular Japan in the river is the fish that have adapted best.

For this reason Ayu is has become a "Ayu" in English name, but there's also a fish that receive the like, such as the Japan of endemic species treatment.

It is an early summer charming sights Ayu is a fish of looking feel strongly the hot season, which is a fish of Japan's food scene is imagined naturally.

Though Ayu is not a cheap fish when converted into unit cost per 1kg, is a fish that can not be said in any way higher on the price per fish because the fish is small, different from the large Toro of bluefin tuna in the fish sales floor, to purchase I think that because the fish that can be purchased by anyone without the need for courage, our customers want to eat a lot more Ayu.

June is trying to sell a lot of Ayu.

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An opinion and the communication are to iinfo@fish food times

Date of updating Jun.1, 2016