Moki is one of my favorite fish, I often enjoy the Sashimi. This time I cooked it in Japanese way because it was a steak-cut (not a fillet-cut). Big born in the middle, it's great for "Nizakana" cooking. The Umami extract comes out of the bone while it's simmered.
Let's cook it with Umeboshi! （Umeboshi : pickled "Ume" Japanese apricot, it is very sour and salty)
I prepared Umeboshi, fresh ginger, and some green beans.... 梅干、生姜、青みにインゲンを少し 用意しておいて・・・
After "Shimofuri", I cooked it with Sake and a slice of ginger, then added Umeboshi and seasoning on the way to finish. (Shimofuri : a pre-treatment to remove the smell of the fish.)
霜降りしてから、お酒と生姜で煮て、途中から梅干と調味料を加えて煮上げます。
After remove the Moki and Umeboshi to a plate, I simmered down the sauce left in the pan. Poured the dense sauce on Moki. Looked so delicious! Garnish with thin thread of ginger and cooked green beans.
盛付け後に、 鍋に残ったタレを少々煮詰めてかけたら、 艶よく美味しそう！
To enjoy the dish using Umeboshi to the maximum, I would like to have Shochu together. Bliss combination...
梅干を使った料理 には・・・ 焼酎がいい！
（Shochu : Japanese distilled spirits made from sweet potato.)
************************************************************************************************ What do you think this is? これ何だと思いますか？
Looks similar to Umeboshi? これに似てるでしょ？ 材料はこちら： Here is the ingredients: RHUBARB ! I seasoned it with salt being conscious of the taste like Umeboshi. I cooked to savoury taste, with Sake, Mirin, and real Dashi-stock, then adjusted it with Himalayan natural salt. Only a little some salt were added, but the strength became about the same as Umeboshi.
出来上がった、だし塩ルバーブを・・・ Dashi-salt rhubarb, I tried it as a dip for fried chicken and vegetables. Good for the meat or veges if those were not seasoned strongly yet. その日の晩御飯の唐揚げと野菜の素揚げにちょっとつけてみたら結構イケてる！ 特に何の味付けもしてなかった野菜にはバッチリ！
Put it on rice, wrap by Nori sheet. it's a mock Ume onigiri! (The taste is quite similar to the traditional rice ball which Umeboshi is in.) Distinctive Japanese taste!
I found two Samma (slender fish called "Saury") at the bottom in the freezer the other day. The two fish couldn't be used because they didn't fit into the container when I cooked "Samma confit", and were put into freezer. These were forgotten for over two years!
Though they were old, I couldn't throw away... The Samma is very precious here. I don't know when it is available next. I grilled these two, tasted with grated Daikon (radish) and drops of soy sauce, squeesing lime juice. Still delicious than I thought! It was the second time that I enjoyed Samma in these 20 years in NZ.
I tried to make salad with "Shira-ae" mashed Tofu dressing. It seems to match wine rather than Sake, I begun to make it as a Japanese food though. （Good with sparkling or Pinot-gris, I think)
Brussels sprouts are here and there now. Full of Vitamins and other nourishment in such a small one! 寒くなってくると、たくさん出回る芽キャベツ。 この小さな一個にビタミンやその他の栄養がぎっしり！ 冬の間の優秀食材です。 我が家では、赤紫蘇や市販のゆかりと合わせるのが 定番。（ワナカでも赤紫蘇ふりかけ発見！）
Brussels sprouts salad with Red Perilla－Shiso Mix cooked Brussels sprouts with dried Shiso and olive oil, so easy and simply delicious! Nice small side dish! Dried Shiso (red Perilla) is now available at local store!
Great spring-like days with the soft sunlight. 日差しが和らいで、春っぽくなってきました。
Dog walk makes me enjoy walking and photographing around. 犬たちとの散歩も、 何となく足取りが軽い。
A plum is blooming beautifully along the street. 通り沿いに梅がきれいに咲きほころんでます。
The time of Sakura (cherry blossoms） comes soon...
While waiting the season, I'm already enjoying "Sakura cooking" used with the blossom pickles which I made last season... 桜の時期まであと少しですが、我が家のテーブルでは一足お先に楽しんでます。 昨年作った桜の花漬けを活用して・・・
Sakura & Kalamata olive spaghetti Spring came to the dish when I scattered the flower pickles. They adds both taste and fragrant accent to the dish, and beautiful colour combination to the olive and spinach.
Sakura Kintsuba A Japanese sweet made from sweetened Azuki beans, wrapped by thin crape, decorated with a Sakura pickle. I made this as a sweet to be matched to the Matcha green tea. It may become a tea sweet at the Tea ceremony. Nnn.. I want to make a delicious tea! "Tea ceremony in Wanaka", does it come true...?
Gentle heat from the fireplace cooked them in the pot during the night, then it became beautiful ruby-colored jam the next morning. Because I reduced sugar amount, it was good matching with cheese. Also it was great accompaniment of ice cream. The acidity of the jam moderate the sweetness of ice cream, and increases a fragrance of gorgeous fruit. The flavor changes for adult instantly.
Asparagus, at the season climax now! "The salad with poached egg and blue cheese" is one of my favourite recipe. Yummm.... I went to supermarket to get the fresh ingredients the other day, then found "free poachies" (egg poaching bags) attached on each packet of eggs. "Yes, I try to use it!"
My view that I used is.... Because I can make it in the same result without this, I don't need it when I cook one egg only. But it's convenience when I cook more than that. Eggs can be cooked at the same time if the number of bags are used in a pot. （こちらは『ポーチーズ』使用） 使った感想は・・・ これがなくても同じように作れるので、 1個だけなら、使わないほうが余計な 手間がかからなくて良い。 2～3個まとめて作るなら、袋の数だけ いっぺんにできるので便利。 （お茶用のバッグでも代用できそう）
********************************************************************************************* My favourite asparagus salad: Place poached egg on asparagus (cooked but has still crispiness), drops of wine vinegar, and scatter crumble of yummy NZ blue cheese on top. On the table, put a knife into the egg to break. Enjoy the egg sauce mixed with cheese for simply cooked asparagus. Don't forget cracking tasty salt & pepper on top!
UME-BOSHI?! ( It popped in my head ) In substitution for the blue cheese. Coloring good, taste would be good tightened, feels appetizing....
UME-BOSHI （salted plum) is : one of traditional Japanese pickles and is extremely sour and salty. It's popular as a side dish for plain rice, also popular as a ingredient inside of "Onigiri" rice-ball.
I did it the other day. Without vinegar (because Ume-boshi has a lot of acidity), adding E.V.olive oil to make the Ume-boshi taste round, with topping of finely shredded Nori-sheet.
This time I cooked it in Japanese 
梅干、生姜、青みにインゲンを少し
To enjoy the dish 
I seasoned it with salt being conscious of 
Dashi-salt rhubarb,
Put it on rice, wrap by Nori sheet.
Though they were old, 
Fresh fig, so pretty in a box at local store! 
I tried to make salad with "Shira-ae" 
半分に切ってさっと塩茹でした芽キャベツを
After cut the cooked Brussels sprouts and steamed mussels to small pieces, 
Dog walk makes me enjoy 
Spring came to the dish when
I got big size of quince at neighbourhood's 
The fragrance drifts hanging around
中に入っていたのは、
トロリと流れた卵をソースに、
で、後日やってみました。 