Keisuke Fugu Ramen

Fugu, a fish that has many names: torafugu, pufferfish, tiger blowfish, blowfish, porcupine fish, or globefish. Regardless of what you call it, you probably know that it is the fish that one could die from if it is not handled properly. Nowadays fugu farmers in Japan have figured out how to raise poison-free fugu.

As for the fish, we do eat it in nabe hot pots from time to time. The broth from fugu is rich in umami. I prefer it best deep-fried, glorified fried fish, simply seasoned with salt.

Keisuke Fugu Ramen is in the basement of the Tokyu Plaza Ginza at the Sukiyabashi Ginza crossing. The Fugu shio ramen with soy egg is 1,150 JPY. The staff said this was the most popular bowl. It was a tiny bit on the salty side, but otherwise a good bowl. The noodles are thin, which I prefer. It included nama fu (wheat gluten), bamboo shoot, Napa cabbage, and the fugu sashimi is cured in kombu and garnished with yuzu.

If you come, be sure to order a side of fried fugu.

Keisuke Fugu Ramen

Chuo-ku, Ginza 5-2-1, Tokyu Plaza Ginza B2

中央区銀座5-2-1  B2東急プラザ銀座 B2F

http://www.grandcuisine.jp/keisuke/8daime.html

February Seasonal Japanese Seafood 2月旬の魚

As it is cold throughout most of Japan, February is a wonderful time for hot pots (nabe). Monkfish (ankou) is one of Shinji’s favorite nabes. We always save the liver and serve it separately. It’s very easy to steam – see a simple recipe here. Wakasagi or shirauo are both lovely when lightly battered and deep-fried. As for sashimi, we love kinmedai, hirame, kanburi and tairagai. If you get a fresh kawahagi for sashimi, save the liver, mash it in a mortar and pestle, and add it to some ponzu for a creamy dipping sauce. Shijimi miso soup is a wonderful way to start any day. And sazae are perfect for grilling in their shells. Best of all may be all the succulent crabs that are in season like tarabagani and zuwaigani.

If you click on the Japanese name of the seafood you should be directed to a link with a photo.

Ankou – 鮟鱇 monkfish (Lophiomus setigerus)

Aoyagi –  青柳  surf clam (Mactra chinensis)

Buri – 鰤 Japanese amberjack (Seriola quinqueradiata)

Fugu – 真河豚 blowfish or pufferfish (Takifugu porphyreus)

Hamaguri – 浜栗  common Orient clam (Meretrix lusoria)

Hirame –  鮃 olive flounder (Paralichthys olivaceus)

Honmaguro – 本鮪 bluefin tuna (Thunus thynnus)

* also called kuromaguro

Ishigarei – 石鰈 stone flounder  (Kareius bicoloratus)

Itoyori – 糸縒鯛  golden threadfin-bream (Nemipterus virgatus)

Kaki – 牡蠣 oyster (Crassostrea gigas)

Kanburi – 寒鰤 winter Japanese amberjack (see buri) (Seriola quinqueradiata)

* The port of Himi in Toyama is famous for its kanburi.

Kasago – 笠子 scorpionfish (Sebastiscus marmoratus)

Kawahagi – 皮剥 thread-sail filefish  (Stephanolepis cirrhifer)

Kinki – 黄血魚 thornhead (Sebastolobus macrochir)

Kinmedai– 金目 (sometimes called kinme) splendid alfonsino (Beryx splendens)

Madai –  真鯛 seabream (Pagurus major)

Mutsu –  gnomefish (Scombrops boops)

Saba – 鯖  Pacific mackerel (Scomber japonicus)

Sawara – 鰆  Japanese Spanish mackerel (Scomberomorus niphonius)

Sazae – 栄螺  turban shell (Turbo cornutus)

Shijimi – 大和蜆 corbicula clams (Corbicula japonica)

Shirauo – 白魚 whitefish or ice goby (Salangichthys microdon)

Tairagai – 平貝  penshell (Atrina (Servatrina) pectinata)

Tara – 真鱈 codfish (Gadus macrocephalus)

Tarabagani – 鱈場蟹 Alaskan king crab (Paralithodes camtschaticus)

Umazurahagi – 馬面剥 filefish scraper (Thamnaconus modestus)

Wakasagi – 若細魚 Japanese smelt  (Hypomesus nipponensis)

Yari ika – 槍烏賊 spear squid (Loligo (Heterololigo) bleekeri)

Zuwaigani – 頭矮蟹  snow crab (Chionoecetes opilio)