Chapter 16

Sakana no Bu (さかなの部)
Snacks with Sake

Sakana refers to snacks and tidbits (otsumami) that are meant to be eaten along with sake. The word itself comes from sake (alcohol) and na (vegetables), but encompasses much more. In fact, fish was so often used that it became known as sakana in common parlance, and is still called such, today.

There is not a common thread in terms of preparation for the items in this chapter, with recipes ranging from faux scrambled eggs, to pickles, to other fish and vegetables.

  1. Tamago fuwafuwa 玉子ふわふわ (Scrambled egg)
    • Break one egg, and add one third of the egg’s volume of dashi tamari and irizake. Steam well and serve. It should not be hard. When you put in such things as ina intestines or fowls’ innards. It is also called nobusuma.
  2. Makikamaboko まきかまぼこ (Rolled fishcake)
    • Place kamaboko on egg funoyaki. Line up arame on top of that. Roll it tightly and press down on the top. Put in a little salt, then boil and cut.
  3. Makizurume まきするめ (Rolled cuttlefish)
    • Wash the cuttlefish. Sprinkle a little kuzu flour and wrap it up. Press down with rice straw and boil it, then let it cool and cut it.
  4. Tataki zurume たゝきするめ (Tenderized cuttlefish)
    • Broil slightly, put it on a board and beat it well, then steam.
  5. Me maki めまき (Rolled seaweed)
    • Wrap yamaimo in arame, boil, and cut it in various ways. Also sprinkle on a little kuzu flour.
  6. Namabi 生干 (Dried fresh)
    • Cut fresh katsuo as appropriate. Clip pieces with cedar chopsticks, tie, and boil. Scorch, cut, pour on tamari, and serve. Also prepare with mejika and warasa.
  7. Sake no namabi 鮭のなまび (Dried fresh salmon)
    • Cut fresh salmon in the same manner as samegai mochi. Brine in saltwater. Leave it in for only a short period. Then let it dry, scorch, and serve.
  8. Taka no ha 鷹の羽 (Hawk feather)
    • Place kamaboko on a cedar board. Meanwhile add arame. Boil and divide. Cut it diagonally, so that it will look like a hawk’s feathers.
  9. Sake ni iru kezurimono 酒に入候けづり物 (Shaved into sake)
  10. Momi fu もみふ (Crumbled wheat gluten)
  11. Tamazusa 玉章 (Snake gourd)
  12. Fuki no tô ふきのたう
    • Boil and skewer the head of the butterbur. Baste with sanshô miso and broil. It can also be done without boiling.
  13. Kiri sanshô 切山椒 (Cut sanshô pepper)
    • Take the white kernels from inside sanshô peppers, grind well, and add hanagatsuo and miso. You should season to a good extent with salty seasoning. Knead, flatten out and cut it fine into square pieces. Dry it well, and put it on the stove. Also put in citrus peel. Add tamari.
  14. Awabi no namabi あわびの生干 (Dried fresh abalone)
    • Shave abalone thin along the side. Dry on a screen, pour on irizake and serve.
  15. Hiyashimono 冷し物 (Cold foods)
  16. Nashimono なしもの
  17. Sudzuke 酢漬 (Vinegar pickles)
  18. Awabi wata ae あわびわたあへ (Blended abalone entrails)
    • Simmer the entrails and grind. Put in grilled miso and ginger and grind well. Pour vinegar over the abalone and stir fry. Blend as is.
  19. Tairagi wata ae たいらぎわたあへ (Blended tairagi entrails)
  20. Notonori 能登のり
  21. Moyashi もやし (Bean sprouts)
  22. Tamago hasu 玉子はす (Egg lotus)
    • Drain just the yolk of the egg into the middle of a lotus. Close the mouth, boil, cut, and serve.
  23. Tôkurage 唐海月 (Jellyfish)
  24. Ukiki うき木 (Sunfish)
  25. Umitake 海茸
  26. Mujintsuke 無尽漬 (Inexhaustible pickles)

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