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Japanese Style Marinated Menuke Fish 2pcs 日式目抜漬魚
Japanese Style Marinated Menuke Fish 2pcs 日式目抜漬魚
Japanese Style Marinated Menuke Fish 2pcs 日式目抜漬魚
Japanese Style Marinated Menuke Fish 2pcs 日式目抜漬魚
Japanese Style Marinated Menuke Fish 2pcs 日式目抜漬魚
Japanese Style Marinated Menuke Fish 2pcs 日式目抜漬魚
Japanese Style Marinated Menuke Fish 2pcs 日式目抜漬魚
Japanese Style Marinated Menuke Fish 2pcs 日式目抜漬魚
Japanese Style Marinated Menuke Fish 2pcs 日式目抜漬魚
Japanese Style Marinated Menuke Fish 2pcs 日式目抜漬魚
Japanese Style Marinated Menuke Fish 2pcs 日式目抜漬魚

Japanese Style Marinated Menuke Fish 2pcs 日式目抜漬魚

Regular price $17.99 Sale price $19.99 Unit price per

めぬき漬け 100g 2切 2切 グリーンランド(デンマーク領)

白身でプリっとした脂のあるめぬけ西京漬け。 
めぬけ…少し聞きなれないお魚ですよね。
体が赤く、比較的大きめのお魚で、釣り上げた時、水圧の関係で目が飛び出すことから「メヌケ」と言われているそうです。
甘味噌との相性がとでもよく、少し豪華な食卓になりました。

In English it is known as Red Rockfish, and as the name implies, its entire body has a beautiful bright red skin.  The meat is identical to Kinmedai (Golden Eye snapper), containing high amount of fat and is extremely tender. It is suited for any kind of cooking method.    Gently wipe off excess marinade from the fillet, (but don't rinse it off) grill or broil until well browned.

Sake kasu is a common sight in the fresh vegetable section of any grocery store in winter in Japan.   It is a by-product of Japanese sake production that has high nutritious values and provides health benefits.   Sake kasu is considered as a part of the Japanese "no waste" culture since the waste of the sake production is used in various ways.  Sake kasu also used in home cooking in many ways to create wonderfully complex flavored dishes during the winter sake brewing season. 

Saikyo Miso, an elegantly pale, mild, and highly versatile ingredient from Kyoto, has been used in a variety of both sweet and savory dishes in the Kyoto-style cuisine for centuries. It is mild and sweet, with less sodium than typical miso. Saikyo Miso can be used across a variety of dishes.  

目抜為深海魚類,分布於西北太平洋日本北部海域。過去比較便宜,在家庭料理中常常見到,但但隨著流通的發達,用目抜所製作的刺身和鍋物的美味被人們發現,因此受到重視,成為高價魚類。最佳時令為秋天至次年春天,皮下富含脂肪,肥美甘香,適合製作鍋物、汁煮、塩焼等料理。 

打開袋子把多餘的漬物抹去(不要用水沖洗) 放進烤箱10-15分鐘後就可以上菜。 

酒粕就是日本人在釀製清酒過程中,用剩下的酒糟類的混合物製成的,早期用來當作調味品,和味噌的用途相似,酒粕雖然和味噌同樣是種發酵物,但是酒粕卻多了特別深沉的酒香味。後來又研發出一種成分更為純淨,而且沒有添加鹽等調味料的頂級酒粕,使得它的用途更加廣泛,在每一類烹飪配方中,都可以找到酒粕的影子,是一種特別健康的調味品。 

西京,即是京都。二百多年前,日本京都丹波地區釀酒名匠丹波屋茂助在天皇住所附近製醬,並供應給皇室,令西京味噌成為京都美食中重要一員。西京味噌使用大量米麴製成,低鹽,呈淡黃色,屬米味噌和白味噌。味道甘甜,適用於醃漬物,著名的西京燒銀鱈魚,就是用這種味噌做醃料。亦可用作煮湯。