Horse mackerel, or jack mackerel (aji in Japanese, Trachurus genus in Latin, chinchard in French) is highly praised in Japan, but treated as a cheap, secondary fish variety in most European countries. I have recently noticed my fishmonger carries horse mackerel almost all year round, especially the smaller ones. Following Hiroyuki’s kind advice (from Hiroyuki’s…Continue Reading “Ajiten or Horse Mackerel Tempura”
Tempura (天ぷら), batter-coated deep-frying, belongs to “agemono (揚げ物)”, or Japanese deep-frying methods. Tempura is used with different vegetables, mushrooms, seafood and fish and the resulting dishes are covered in crunchy, bubbly, thin layer of extremely light and transparent coating. Even though its preparation steps are ridiculously easy, tempura has a reputation of the most difficult…Continue Reading “Asparagus Tempura”