sited from "Irodori vol.21"
Provision of information"Okayama Traditional Japanese cuisine restaurants association"

Including the Okayama sushi, grilled, but will be provided with cooked food, such as a wide range of cuisine, "After all, sashimi is the best" or. Cold winter of Spanish mackerel is as soggy riding fat, and sweet taste is felt strongly.
Among the Spanish mackerel cuisine in Japan, taste of Okayama unique Setouchi enjoy in sashimi. Because of the soft body, Nishikyou grilled and marinated in white miso, it is to grilled fish in the kasuzuke. Also home to prefer than mackerel sushi raw sushi that was occupied in the vinegar in Osaka many, it has been loved long as New Year dishes.

sited from "Irodori vol.29"
Provision of information"Okayama Traditional Japanese cuisine restaurants association"

Live from the tropics to the sea of ​​the temperate zone, waiting for the bait hiding on the seabed, and predation. Japan are in the sea of ​​the country, but especially "Hitachi thing" and Fukushima, Ibaraki, Miyagi Oki production of monkfish, which is said to have been a gem. Angler of the body is slippery, because it is soft and flabby, it does not put the knife on the chopping board. Then, through a hook in the lower jaw, unique method of cooking that desert hanging has been devised.
This is the "angler outright hanging of". Inflated put the water to stomach, we will judge from easily stripped the skin. Angler also seasoning the pot, there is a feature by the local. In Fukushima Prefecture, tailored to the pot with only the moisture out of the liver and the body "groove juice tailoring", etc. We easy to "liver soy sauce tailoring" has been favored.

sited from "Irodori vol.15"

However, lovely also gathered attention in a way that felt the rustic, it has in recent years been a favorite as the name supporting role in the fall of cuisine.
Cooking method, rolled among the mortar take the hard parts of the skin, and steamed salt, Karame pale mouth soy sauce, mirin, sugar, in the land of the combined liquor, decorated stab in the pine needles. Or, to Motoage each skin is washed with water, also it is in it's bowl. Salt boiled to raise cook in addition to the US "Mukagogohan" also, has been favored there is a taste of this season unique.

sited from "Irodori vol.33"

Bake soaking in the winter of seafood "Kasokean grilled" it is also one of them. Kaoru still of citron and cold, is a representative of the pottery. Tea masters Kitamura Yuan of Omi is said to have been invented cooking, but from the fact that use and the citron cut into round slices, place the character of citrus is also written as "Yuzuan grilled". In addition to take advantage of the fragrance raw, carefully sweet boil down Amikasa Citron added to the fire, such as the Imperial Palace citron cook, remove the flesh in one blue, has a slight bitterness also enjoy cooking been devised.
The citrus synephrine, tocopherol, ascorbic acid, has been found to contain many flavonoids. Since the effect of these components has been early known, it Will have been utilized as a material.

sited from "Irodori"
Provision of information"Fkui Traditional Japanese cuisine restaurants association"

The most delicious way to eat Wakasa Galei is, is dried overnight. Shake the Lightly Salted, exposure to outside air skewered, but is how to make that, this alone taste is exceptional.
Port city night wind blowing in the Sea of ​​Japan carries the cold dry air, makes dehydrated delicious flounder overnight. Fat is small, even you will feel elegant sweet and bland. This Wakasa Whangarei restaurant cuisine, which is the highest grade among the dried fish flounder is, the liquor baked with grated in two, citrus and a soup of vinegar to the dish with a swinging direction.
Such as Wakasa Bay production of flounder and tilefish (Wakasa fixture same), which is referred to as a "Wakasa thing", have been prized from the Middle Ages in the city of Kyoto. November to February is the season.

sited from "Irodori"
Provision of information"Fkui Traditional Japanese cuisine restaurants association"

The Once Wash next covered with leaves of the crop, to soften pouring hot water from above. This is also a unique cooking method. Mysterious recipe is born the mysterious ingredients. Conoco is shaped in a triangular plate, it is the sun.
Production volume decreases in recent years, has been favored by gourmets as a luxury delicacy. To use the Conoco in cooking, it is a luxury dish of Aomori unique locality. Sea cucumber is season is January from December, Conoco is March rise Dried exposed on the day of the slow northern spring is the season.

sited from "Irodori"
Provision of information"Fkui Traditional Japanese cuisine restaurants association"

Have been cultivated throughout the year, but for a lot of frequency that appeared on the table is, what winter still a lot of pot dishes.

sited from "Irodori vol.21"
Provision of information"Noriyosi Kusumoto"

Also cultivated in Japan, old and from the twentieth century around, it says that was an important vegetable from the old days. In many vegetables demand from Hokkaido to Okinawa, and differentiation is a unique breed in various places, anniversary is being supplied.
Kind of green onion cherry green onion, Kaga, Senju, are divided into four groups of Kujo. Sakura green onion Hokuriku, has been utilized in private about as northeast of summer green onion. Kaga group Hokuriku, Tohoku, a thing of the cold region type distributed in Hokkaido of the snow zone.
In Senju group typical green onion in the Kanto region, is also said to Nebuka green onion, it is what grown soft long the white part of the underground by the earthing up to Kukisaya part. The blue part of the leaves are typically do not eat so hard, but it is of course delicious to eat and put in a pot.

Kujo group in the typical green onion in the Kansai region, also known as leaf green onion so to use the green leaf section. . Recently, now many demand of scallions. This is a Aonegi of Kyushu native species, it is useful for spice. Unlike scallions and Wakenegi, onion in leaf green onion which has been grown in the West since ancient times, is a hybrid of the onion. Wakenegi is a breed that has been cultivated in the vicinity of Chiba Prefecture Togane.
Welsh onion is used in condiments, but because it is a vegetable of the same lily family as garlic and onions, the aroma components are similar to them, sulfur-containing compounds belonging to the leek oil has been estimated to be subject. The sulfur-containing compounds, will be when it is heated with the sweet taste of strong mercaptan. Stew of green onion is indispensable, the aroma of the aroma and other volatile components of the sulfur-containing compound, and the sweet taste of mercaptan sulfur-containing compound has changed is heated, because becomes more delicious and goes to soup pot is.
Precisely because there is this sweet, porridge after the pot is to be eaten in good taste. As to know the taste of leeks of material, boiled lightly soft a place at high temperatures, it is good for the vinegared bean paste tossed (Nuta). By treatment with high temperature, sweet looks better.

sited from "Irodori First issue"

Season of "goby weather" is that of the mid-time of a warm day in October. Goby of October around from equinox too is smaller bone is soft. Such as by tossed sea urchin and salmon roe, it is or compensate for the somewhat bland taste, eat in tempura delicious. From the small goby, you get elegant soup. Baked goby will be the most luxurious soup of the Kanto region of Zoni to use the "baked dry," it was in the dry wind. Goby of wind dried landscape, would be seasonal tradition of Chiba Urayasu this time.
December, the timing of goby of the relic is a delicious kanroni and Xijing grilled.

sited from "Irodori vol.43"

Chinese artichoke is native perennial of the mint family has been to the southern China. To Japan in the plant was brought over from China, there is first recorded in the 1675 years (one thousand six hundred seventy-five). Stem height in square is is about fifty centimeters. And it will be in the fall, at the base of the leaf magenta flowers will bloom in spikes. Originally is suitable for the climate of Japan, resistant to even heat to cold, takes the hassle on agnostic soil, it had been cultivated in Japan in the mountains around. Taisho of the beginning until the time from the Meiji era, seems to have been planted in the corner of the field of most farmers.
Chinese artichoke is, dropped the soil wash well the recessed portion in the bamboo Sasara and rice bran, cut off both ends. Boil the water, soak in vinegar or vinegar. In addition, it may also be the seed of the compote or ,, egg custard boiled from the water. Tenfu also used to Luo, but it is not much good food honestly.
There is what the form of a little bit of humor inspire rustic familiarity. Once upon a time is so I used to side dish of the lunch box a plum vinegar pickled Chinese artichoke instead of pickled plum.

sited from "Irodori vol.16"

In the dead of winter, the Yellow Sea, also two days and nights near from South Korea, Jeju Island, the Western Regions of the fishing grounds, is "taking advantage of" the best take home importantly alive in the aquarium of the fishing boat. In particular tail fin white "live white" in the three-year is the most popular. "White body of the vessel is not conspicuous, look at the time of the sashimi, taste, texture is also good up to" the experts say.
Misedokoro of puffer fish cuisine is that the sashimi drawn to thin as paper shoji have been built to stand out of the pattern of the Dish. Flesh is hard immediately after down to tighten alive, and throw in Mana plate, only will shrink so of candy colors. It wrapped in dry bleached cotton, and is aged at about 20 four hours low temperature, unplugged water moderately from the body was harder, it turns the fat in whole at the same time.
And pattern of Dish will thin givin state as stand out. By further aging, increasing inosine acid, also is part of the protein that make up the body to increase the amount of amino acids extracted component by decomposition, it will increase the umami. In this way that determine the timing of aging is a technique that was born from the veteran cook of experience.
It should be noted, umami with a faint sweetness of the puffer fish, glycine present in the extract content in the body, lysine, a large place with a glutamate, which is said to feature of umami component of the puffer fish. To eat delicious sashimi of puffer fish, and ponzu using bitter orange, you need small green onion. Eat wrapped the "dimensions leek" two that cut short the small green onion in two sashimi you can eat without having to turn off the flavor of the puffer fish. When the sashimi on top of the dish put the chopsticks from the inside, you can eat without destroying the dished of sashimi.

Foodie that praise and unanimously "good" is the albino is the male testes. BC China's Spring and Autumn Period, was also referred to as the "west 施乳" is derived from the breast of beauty that the country of Xi Shi Yue. To as a plump as breast, it can be said that there is a popular friendly taste. Also bake it is albino, delicious even if the ingredients of the pot. The spread of the unique taste of when the albino gets into your mouth can not be expressed only as "exquisite". Porridge in the soup after eating the pot even in exceptional taste, body also warm. Only puffer fish, porridge Tsukuriageta in eluted extract plenty of soup from Ala, it can be said that the best feast of cold day.

sited from "Irodori vol.05"

When it comes desert the yellowtail of about 14㎏, this is another very heavy lifting, has come from here for the yellowtail cuisine is said among other things that it is dynamic among the Japanese cuisine.
Of natural yellowtail sashimi is very stiffness is strong, cut will even feel like a precious metal and an acute angle. Not this appearance only, taste, both crunchy, in the farming thing and not even taste so Lovely Idol ratio is, This is what will be said that the real thrill of cold yellowtail. Grilled with salt, the fat is dripping, there is no comparable in any way with the Western cooking steak exactly. Also Kasujiru in the northern cuisine, is said to be on the delicious, overnight the body warms up if you eat this.

Taste of yellowtail is due to the component of the amino acids histidine. This will continue to be produced by an enzyme in the body over time. That amount less likely to bruise, to put in the refrigerator wrapped in plastic wrap in the large fillet, three to four days is delicious intact taste.
Further, if the salt yellowtail and straw winding yellowtail, it will be preserved food. Just in the same way as Aramaki salmon in the Kanto, Kansai region these has become indispensable as the year-end and New Year food.

sited from "Irodori vol.33"

Lifting of the ban on wild birds is from November fifteenth day until February the fifteenth day, but the fat is to become delicious riding the duck meat is from too much mid-December, which also becomes severe cold. Fat per well per ass from the armpits, fat plump, Daikamo, which is also about 1.5 kilometers is a thing of the top. If you judge the duck, and some are still crammed full of rice to the throat.

In the duck meat, it is the most delicious part of the "fired himself" (breast meat). Cut of "fired only" fresh and Daikamo was riding well of fat, is also good, whets the appetite contrast of bright red and white of the two layers. Because the duck does not also possible to walk around the land as much as chicken, leg is not well developed. Kubikotsu as seared, brings out the taste of the pots and WanSakari.
Not part wasted in whole, but an aside, once in itavastatin, with the fat of the remaining bone and ass of duck, seems to have been making a curry and rice that was chunky. It would say exactly what "side benefit".

sited from "Irodori vol.11"

Since crab that has been caught in local is is the most fresh. But, the Echizen crab just arrived in the harbor to the season of prime boiled in a kettle of furnishing to the market, if I ate the boiled fresh, person to challenge that bears the name of the king of snow crab in Echizen crab I think we do not have. Just do not be an exaggeration to say that the world's best of taste.

Well, I visited and I wonder in the local Kanazawa have tasted how delicious of this world, Kanazawa one of the best restaurant "Kinjo Lou" (the Imajo wax). First of all, touted these days, and desires to have been told to the delicious of the pronoun "crab sashimi", Tsuchiya's reply is bluntly of her husband, "I do not eat such a thing in the local area. Insects are be It might. " But I tried to try never the intent, but tastes like a jellyfish that soggy, there was no delicious little.
For local Kanazawa people, the best way of eating crab is "grilled crab". Grilled crab is a very luxurious cuisine. Because emit unpleasant odor when the baked ones that time has passed, if the crab is caught, because you can not get in the fragrant smell. According to Tsuchiya, the crab has a sweet taste, the taste of superiority or inferiority was that determined by the sweetness.
And It should not be forgotten that the shell liquor (Korashu). Pour the sake into the shell of the crab, subjected to fire, when your intuition, Tokeai and a crab extract and miso, as if bisque taste like if it had dropped the (shrimp of French cuisine, crab, of potage) to exquisite nectar it is born.

Well, after boiled, the crab that result in deterioration in seconds, to we get delicious far away from the production area, let's borrow the power of the "crab vinegar". However Third, in spite of vinegar one, kelp, salt, light soy sauce, sugar, then boil the addition of miso, finally strained put the bonito, the addition of ginger Once cooled finished. Compatibility with the body and the crab vinegar boiled crab is excellent. Echizen crab also has become one of the catches of sufficient Compared to ten years ago. When the whole ton salvage in the dragnet, a whopping 80 percent are female.
Sometimes you want to Yari to escape the female for resource protection, after all because I had been fried from 200m stuff deep sea, you can not anymore live Nagaraeru. Male of one-fifth female of magnitude, the price is about one eighth. It is referred to as a "barrel (barrel) crab", and mainly to satisfy the people of the tongue of land. Somehow turned on the distinction between male and female in the bottom of the sea, ... I think that can not be developed only as a possible landing technique male. Mr. Ministry of Agriculture, Forestry and Fisheries, by all means, please consider.