Cooking recipes No.7 Miyabi-maguro Nigiri-Sushi

(Printed in Mar. 2012, Kumanichi Newspaper)

Printed in Mar. 2012, Kumanichi Newspaper

Tuna Nigiri-Sushi is the king of sushi.
One of the appeals of tuna is its variety of different flavors.
It tastes different depending on what part of the fish it is from.
You can experience the best flavors of tuna when you try Miyabi-maguro Nigiri-Sushi.
Otoro (belly of tuna with high fat content) has a very profound and rich taste, while akami (red meat)
has a delicious balance between acidic and sweet flavors.
You can enjoy both when you try chutoro (medium fatty tuna).
These three kinds of tuna are the “red diamonds” in the world of sushi.
Regardless of the details, these are delicious toppings for sushi.

Here is the recipe.

Cooking recipes No.6 Miyabi-dai Hoba-yaki (Miyabi-dai cooked in a big magnolia leaf with miso)

(Printed on Feb. 2012, Kumanichi Newspaper)
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February is the coldest time of the year,
and it is also the best season to enjoy a tasty dish with your drink.
Today's recommendation is Miyabi-dai Hoba-yaki.
Hoba-yaki involves wrapping the Miyabi-dai and miso in a big magnolia leaf and cooking it.
When you unwrap the Hoba leaf, the savory aroma of the Miyabi-dai escapes with the steam.

The aroma of Hoba enhances the taste of Miyabi-dai.

Here is the recipe.

Cooking recipes No.5 Miyabi-dai Rice and Soup.

(Printed on Jan. 2012, Kumanichi Newspaper)
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We have a traditional way of using Sake and sea bream to celebrate a very special day.
Miyabi-dai is our strong recommendation for that special day.
You can enjoy the flavor of both the dish and soup.
It is worth using this recipe on that special day.

Here is the recipe.

Cooking recipes No.4 Jellied Miyabi-dai.

(Printed on Jan. 2012, Kumanichi Newspaper)
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Holiday season has come!
And it is the most lively time of the year.
Today's our recommendation is Jellied Miyabi-dai.
Its beautiful color of avocado and paprika, and its arrangement makes this cuisine visually beautiful.
Miyabi-dai doesn't have an over powering taste or smell.
This is the reason we can enjoy the unique combination of jelly and sea bream for parties.

Here is the recipe.

Cooking recipes No.3 Steamed Miyabi-dai in White Wine, with watercress.

(Printed on Nov. 2011, Kumanichi Newspaper)
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Good wine is made from good grapes.
The quality of the ingredients is the most important element for wine.
Today's our recommendation is steamed Miyabi-dai in white wine.
Enjoy the harmony of two great tastes, Miyabi-dai and white wine.
It will open new doors to the world of Japanese and Western cuisine.

Here is the recipe.

Cooking recipes No.2 Miyabi-dai Tanba-Yaki (Grilled Miyabi-dai)

(Printed on Oct. 2011, Kumanichi Newspaper)
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Fall is the season of fertility.
People fully enjoy food from the sea and mountains.
Today's recommendation is grilled Miyabi-dai for this season.
You can enjoy the combination of great fall foods and Miyabi-dai.

Here is the recipe.

Cooking recipes No.1 Miyabi-dai with Marinated Kombu (fish sandwiched between sheets of kelp)

(Printed on Sep. 2011, Kumanichi Newspaper)

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Fall.
It is harvest time. It is the season to enjoy great cuisine that makes the most of in-season ingredients.
But it is also a time to savor to your heart's content the taste of the ingredients themselves.
Today, our recommendation is a dish that will meet such expectations.
You can enjoy the fresh taste and flavor of sea bream only at this time of year.
This simple way of cooking proves the quality and taste of Miyabi-dai.
Enjoy with Yuzu pepper, soy sauce, or lemon and salt.

Here is the recipe.