Tsukiji Fish Market report!!!（築地市場）
http://www.tsukiji.or.jp/english/



If you are Shushi lover, you've already known the famous fish market in Tsukiji, Tokyo. But hove you been there?

I've been to Japan for my buddhist training in February this year and went to Tsukiji Fish Market for the first time.

Unfortunately, I missed the early morning market tour started at 6 am in the morning. Because I was staying at my friend house in North Tokyo. It's took 1.5 hour from my friend's house to Tsukiji. Even if I could caught the first train, I wouldn't have reached Tsukiji on time. I'll go and join the tour next time in Japan, definitely!!!   


There're many different fishes and see foods and people!!!!!
Auctions had ended already, but still there's full of energy all over the place.

 Many many many fishes, sell fishes, etc., I had never seen those fish in there before. I had no idea about the names.
When I lived in Japan, I wasn't so keen on Sushi and Sashimi and rarely cooked fish dish. Even though I was born in the place near the sea in Kyushu.
Actually, my village is not a fishing village so you have to buy the fish in the market, not direct from the fisher man. And they were quite expensive!

I married to a English guy by chance (ha,ha,) in Tokyo. Long time ago!!
We came to Luxembourg first in 1991, then came back with 2 children to my husband's home near Bristol and live'd here since in autumn 1997.

Now, I'm very mad keen on the fish cuisine. I always making some Sushi dish for my guests in our dinner.

→

A fishmonger is holding a "Shushi Grade FISH" sticker which the sign that you can buy a very fresh fish for Sushi and Sashimi

 an the fishmongers in the UK

 from Your Sushi.

http://www.yoursushi.co.uk

http://learnhowtomakesushi.wordpress.com/

←Tuskiji Hongan-ji temple the next to the Market. (築地本願寺）
It doesn't look like a Buddhist temple, isn't it?

One recipe for the fish!! Salmon or Tuna, any oily fish fillt, actually.
- soak the fish fillets in the mixture of Sake(cider/sherry) and soy sauce for 10 minutes. And wipe off the moisture.
- heat the little oil in a frying pan and cook the skin-side first then the other side.
- When browned, put the sauce (2 tbsp soy sauce, 1½ tbsp sugar and 1 tbsp mirin, if you don't have  mirin then 2 tbsp sugar, instead 1 tbsp. or you can use a little honey for mirin) into the pan. Simmer and coating the fish with the sauce thoroughly.   
You can change the ratio of the ingredient of sauce, depending on your taste. Make your taste!!

Tofu Recipes （豆腐クッキング）

slice the tofu into 2 or 3 peaces.

wrap the thin sliced beaf or bacon.

place the tofu in a frying pan 

and cook until browned.

pour 2 tbsp sake(cider), 2 tbsp sugar, 

and 2 tbsp soy sauce,

and cook for further minutes.
you can add  spices or chilli, if you like.
serve 4 for main dish, need  3 〜4 packs of tofu

Preparation of Tofu;
① row or cooking with liquid - no preparation needed   (Miso soup)
② row or cooking without liquid (but some sauces added)
    - wrap in kitchen papers, and press lightly to squeeze the excess water out, using a plate or a chopping board on the top of tofu for some minutes.
    - place the tofu on a plate, microwave it for 1,5 to 2 minutes. set aside for 15 to 20 minutes before use.
   - for the tofu stir fry, brake the tofu into peaces by fingers, them microwave it.
   - simply wrap the tofu with kitchen papers for 30 minutes, maybe in a fridge.






cut the tofu in half, take out the excess moisture as ②. 
serve 4; 4 packs of tofu
coat thinly with flour or corn/potato starch. 
fry the tofu in a frying pan or deep fry until browned lightly.

for the topping; mushrooms, 
slice or cut the veggies and frying for some minutes
add 100g mince meat (pork, beef or chicken)
then add 2 tbsp each of sake(cider), soy sauce, sugar and mirin (if you have)
plus ½ tbsp grated fresh ginger, if you like







Row Tofu recipes - Hiyayakko （冷ややっこ）from ① or ②,  just from a pack.

you don't  need to squeeze the excess liquid out of Tofu. 
but if you want to do this, wrap the tofu with a kitchen paper for 15 minutes.
any thing, meat, cooked fish or sashimi, cooked veggies, or salad, etc., for the topping.  

Sauces:
Salad dressing, soy sauce with melted butter and lemon juice, dipping sauce,etc.,






In Japanese cooking, the key to success is all about the preparation.
An art of cooking , so it should be taste good and as well as looks good.
Presentation is very important. It is not like a pub food. (I like it, actually)