Get ready to savour oishii fish from Osaka, also known as the “nation’s kitchen”!
A huge variety of seafood is available in Japan’s second largest city due to its close proximity to Osaka Bay (大阪湾).
One such delicacy is tako (タコ, octopus).
The sweet meat from the octopus can be prepared using various methods. It can be eaten as sashimi or tako meshi (タコ飯, octopus rice), a dish belonging to the takikomi-gohan genre.
As the octopus bits and other ingredients are simmered in the rice during cooking, it enhances the overall flavour of the dish.
Another way to enjoy the kori-kori (コリコリ, crunchy) texture of the octopus is in the style of tartare. Simply mix the tako with salt and sesame oil and top with a raw egg yolk. Tako is also known for its high nutritional value. Low in calories, it can even help with lowering cholesterol levels.
Another offering from the Osaka area is sawara (鰆), or Spanish mackerel.
It has muscular flesh that is meaty and firm. Especially tasty during autumn because of its fats, it can be enjoyed in a number of ways, including steamed or fried.
In Osaka, it is often eaten in the form of tataki (タタキ), in which the flesh is briefly seared over a hot pan or flame. The slices are then served with ponzu (ポン酢, citrus-based soy sauce).
Shirasu (シラス, whitebait) is also a well-known produce from the region.
The whitebait caught off Osaka Bay are known to be exceptionally flavourful as they are fed by the rich nutrients in the waters.
One of the more common ways to eat raw shirasu is over a bowl of warm rice. This time however, you will get to try a special dish consisting of udon, sour plum as well as these fish.
The black porgy comes into season from December to March.
During this period, the flesh of the kurodai (黒鯛) accumulates a delicate layer of fats so it becomes tastier. The firm white flesh is also known for its sweet distinctive flavour, and is ideal for grilling, baking, steaming and pan-frying.
**FUN FACT – Black bream mature as females at around 20cm; but once they reach about 30cm they may change into males and all fish over 40cms are males!
From now till 8 Mar’17, head to our FB page, LIKE & SHARE this post for a chance to attend the seminar and taste all the amazing fish featured!
Every month, Kanda Wadatsumi and JF Zengyoren import fresh seasonal fish from different Japanese prefectures for your learning and sampling pleasure. If you’re interested to learn more about the Fish Seminar head to our Facebook page to find out how you can reserve your seat.
The Japanese Fish Seminar
Sat, 11 Mar’17
12pm – 3pm
50 Tras Street