Quoting Michael Loo to All <=-

Ian and Jacquie [...] planned a festive but unpretentious meal

Nothing has changed. One always eats (and drinks) very well there.

This really doesn't relate; it's just a random newly formatted recipe
found while web surfing.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Herring Roe (Kazunoko)
Categories: Japanese, Holiday, Caviar
Servings: 6

6 Kazunoko (Herring roe)
1 1/2 c water
1 ts dried bonito dashi powder
1 3"” x 3" piece dried dashi
konbu (seasoned kelp)
1 1/2 ts soy sauce

A Japanese New Year Food (Osechi Ryori)

Herring roe, or caviar, which is known as kazunoko in Japanese, is
a delicacy that is served on January 1st to celebrate oshogatsu or
New Year.

Kazunoko is considered a traditional Japanese New Year's dish or
osechi ryori. As such, this dish, like other dishes served on
oshogatsu, has valuable meaning attached to it. For example, eating
kuromame, or simmered black soy beans is fortuitous on oshogatsu,
because the beans represent well-being and wishes for good health in
the New Year. Similarly, kazunoko, or roe, represents fertility,
eggs, and children. Eating kazunoko on Japanese New Year symbolizes
the wish for many children or grandchildren in the year ahead.

This dish of herring roe is lightly seasoned with kelp (konbu)
dashi, bonito (katsuo) dashi, and soy sauce (shoyu). There is no
cooking involved, with the exception of mixing ingredients together
and allowing the herring roe to marinate in the light dashi broth.

The only caveat of preparing this dish is that the membrane
surrounding the caviar must be removed so that the flavors of the
dashi can be absorbed. It is also removed for aesthetic purposes,
given the dish is served on a special occasion, the presentation is
important.

Other dishes that are enjoyed on Japanese New Year, or oshogatsu,
include: black soy beans (kuromame), sushi, sashimi, sweet red bean
dessert soup (zenzai).

How to Make It

Soak fresh kazunoko in cold water for two days, changing water once
daily. Store in the refrigerator. This removes the salt from the
roe, as well as to loosen the membrane surrounding the roe. Gently
remove? the membrane from the kazunoko pieces. There is a very thin
membrane you will notice after about one day of soaking the kazunoko
in water. Store kazunoko in cool water. In a small pot, soak dashi
konbu in water for about 1 hour. Bring dashi konbu and water to a
gentle boil. Add dried bonito dashi and soy sauce and simmer for
about 10 minutes. Allow the cooked broth to cool. Discard dashi
konbu. Gently break apart kazunoko into bite-sized pieces using your
hands. Do not cut. Place the pieces of kazunoko into the dashi broth
and place in the refrigerator 1 to 2 nights while the roe absorbs
the flavor of the dashi.

Posted By Judy Ung

From:www.Thespruceeats.Com

MMMMM-------------------------------------------------

Cheers

Jim


... Drugs don't ruin your career. Drug tests do though.

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