{"id":39976,"date":"2023-03-06T05:40:18","date_gmt":"2023-03-05T20:40:18","guid":{"rendered":"http:\/\/kochihen.replan.ne.jp\/?p=39976"},"modified":"2023-03-06T11:52:49","modified_gmt":"2023-03-06T02:52:49","slug":"%e3%80%90%e5%af%bf%e5%8f%b8%e3%83%8d%e3%82%bf%e4%bd%9c%e3%82%8a%e3%83%bb%e9%ad%9a%e8%b2%9d%e3%82%92%e7%84%a1%e5%bf%83%e3%81%ab%e3%80%8c%e3%81%95%e3%81%b0%e3%81%8f%e3%80%8d%e6%ae%ba%e7%94%9f%e3%81%a8","status":"publish","type":"post","link":"http:\/\/kochihen.replan.ne.jp\/?p=39976","title":{"rendered":"\u3010\u5bff\u53f8\u30cd\u30bf\u4f5c\u308a\u30fb\u9b5a\u8c9d\u3092\u7121\u5fc3\u306b\u300c\u3055\u3070\u304f\u300d\u6bba\u751f\u3068\u4f9b\u990a\u3011"},"content":{"rendered":"

\"\"<\/a>
\n\"\"<\/a>
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English version\u2b07<\/p>\n

Making sushi ingredients, mindlessly “sabaki” fish and shellfish, killing and offering.
\nWhen the knife is inserted into the shell, the hokki “screams”. The knife is used to mercilessly remove the shellfish. Dialogue with creatures in the midst of killing.<\/p>\n

Yesterday, we had a hand-rolled sushi party with the family. In the morning, we started to cut up the fresh fish and shellfish we had purchased at the Sapporo Central Market on the previous Saturday.
\nFrom the front, shrimp, squid, whelk, scallops, and black flounder. In the back are tuna, octopus, hokki, salmon, muscles, and mackerel. In addition, there are many other supporting actors such as pickled plums and natto (fermented soybeans).
\nThe black flounder is cut into three pieces the day before and frozen. Then let it thaw naturally. I feel that the umami taste is better that way. Shrimps were bought at the market already peeled from their shells. I served them as they were, but my wife noticed that it was better to “open” them before eating them, and I was grateful.
\nSquid has been scarce in Hokkaido recently, but we managed to find some at the market. It was surprisingly expensive, about 700 yen per pie for a large one. I respectfully double peeled the squid and cut it with a back knife, but when I cut it into long, thin strips like this, it just “popped” into my mouth when I bit into it (laugh). Well, that was entertaining and fun. Still, he said it was easy to chew, so it seems that the careful back-cutting had an effect.
\nThe whelks were from the Higashi Shakotan Fisheries Cooperative Association, and after thawing naturally, I used the knife this way and that to cut the whelks while keeping their crunchy texture. Scallops were also purchased from the same fishery cooperative. The octopus was purchased at the market. The leg part weighs about 1 kg, and the sucker part has a cute expression on it, making it “hard to throw away.
\nThe tuna was caught in the Tsugaru Straits. Although Oma is in Aomori Prefecture, tuna is also caught in Hokkaido, north of the Tsugaru Straits. Compared to the price of tuna caught in Oma, the price is reasonable. Salmon and sockeye salmon muscles are from the United States. Many people may want to stick to local products, but as a Hokkaido native, I am not so picky. I think people in Honshu tend to be “fundamentalist”. It is reasonable to be realistic about what is available there. Shime saba (mackerel) is a popular item at the common supermarket.
\nThe last one, hokki, was a local product, priced at 225 yen per piece. When I put the knife into the joint between the two pieces of shellfish, it tightened up strongly. Then, I cut them with all my strength at once. This process is quite a thrill for me.
\nAlthough it is a work of killing, I feel that I am having a kind of “dialogue” with the fish and shellfish as I work with them, feeling their characteristics. I feel that bringing out the best of the fish is also a way of making offerings.<\/p>\n","protected":false},"excerpt":{"rendered":"

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