TATAKI OF THE BONITO

In Japan bonito moves in the direction of north from the end of March.
About the end of April bonito will begin to pass through Kochi.
This time ,called frist bonito and goes to the market in the Kansai eria.
Bonito continues to move northward,In autumn, bonito will return from the northern part of Sanriku.
At this time, bonito is called return bonito,It is also different from the first bonito, and taste is the very good.

Ingredients

• Bonito
• Straw
• Green Leek
• Green shiso (Green perilla)
• Garlic

Seasoning

• Salt
• Ponzu

HOW to make

1. Because, as for the bonito, the freshness is first,please choose the fresh thing.
2. Press the under of the chest fin.
3. It firm, and the gill are freshness as more a red color thing.
4. Wash the bonito in water and wipe off the water.
5. Remove it so as to peel off the hard skin of the surface.
6. Cut the three pieces of the bonito ,and leave a little bit of blood meat.
7. Sprinkle the salt on a bonito from the top.
8. Bake it by fire of the straw.
9. After having baked it, cut the slightly into thick pieces.
10. Make a MOMIJI-OROSHI.
11. Make slice of the garlic.
12. chop thin the green leek and the green perilla.
13. Serve with the ⑨,⑩,⑪,⑫

METHOD FOR TREATMENT OF THE BONITO

1. A bonito of the surface skin is very hard, and of hard skin and soft skin become a double skin.
2. Turn the head of the bonito to the left.
3. Cut the scrape head skin from the tail to the head.
4. Take off the remaining scale with a knife while draining water.
5. Put a knife from the back of the chest fin, and cut a middle bone.
6. Do the back side toward you, and cut off the head.
7. Turn the head side to the right, and turn a ventral toward you.
8. Cut the ventral side to a tail fin.
9. Cut the thin skin along a middle bone, and wash a fish in water, remove the blood and the dirt.
10. Take out the internal organs.
11. Cut the blood bag of the middle bone along a middle bone.
12. Wash the blood while draining the water.
13. Wipe off water neatly.

Three Sheets of The Bonito (In Case Of Grilled Fish, Fried Fish Etc).

1. Turn a head of a bonito to the right, and turn the ventral toward you.
2. Put the knife in the middle bone near the belly fin.
3. Cut along the middle bone to the tail.
4. Turn a head to the left, and turn the back side toward you.
5. Thrust the knife in the tail.
6. Cut it along a middle bone, and separate the fish meat.
7. Turn a head to the right.
8. Cut along the middle bone from the back side to the tail.
9. Turn a head to the left.
10. Thrust the knife in the tail.
11. Cut along the middle bone in the direction of the head, and separate the fish meat.
12. After fillet a fish, and turn the meat side of body in the direction of the top.
13. Slice the bone of the stomach, and take it.
14. Pull out the bone which between the back meat and the stomach meat by the tweezere.

In Case Of Sashimi

1. After slice the bone of the stomach, and take it.
2. Cut it from a head to tail by width of 7mm（0.3in）of both sides from the center of long bone.

Japanese PONZU　(citrus sauce)

1. Mix 27000ml(912.97oz) of soy sauce, 1800ml(60.86oz) of Tamari (rice soy sauce).
2. Put the kelp, dried slice bonito into ①.
3. Keep to ① and ② for 3 months.
4. Mix 7200ml(243.46oz) of the sudachis, 7200ml(234.46oz) of the uzus,14400(486.92oz) of the vinegars, 21600ml(730.38oz) of the sweet sakes, and 8 pieces of the lemon.
5. Put in ④ to ③, and keep for the another 3 months.

Ponzu percentage of HOME USE

1. Mix 324ml(10.9oz) of the soy sauce, 22ml(0.75oz) of the tamari (rice soy sauce).
2. Put the kelp, dried slice bonito into ①.
3. Keep to ① and ② for 3 months.
4. Mix 90ml(3.2oz) of the sudachis, 90ml(3.2oz) of the uzus,180(6oz) of the vinegars, 45ml(1.52oz) of the sweet sakes, and 1/4 pieces of the lemon.
5. Put in ④ to ③, and keep for the another 3 months.

Sesame Sauce

1. Roasted the white sesame, mill in a grinding bowl until it becomes pasty.
2. Put the dengaku white bean paste in the ground white sesames.
3. Put Japanese PONZU(citrus sauce) and, adjust the taste to your liking.

Denngaku white bean paste

1. Mix 4kg（8.82lb） of the white miso , 1440ml(0.4gal) of the Japanese sake, 1800ml(0.5gal) of the sweet sake, 180g(0.4lb) of the sugar, 20 egg yolks.
2. Mix it slowly in the double pot about cook over a low heat for one hour.

Dengaku white bean paste for percentage of home use

1.  Mix 400g(0.88lb) of the white miso, 145ml(4.9oz) of the Japanese sake, 180ml(6oz) of the sweet sake(Mirin), 90g(3.1oz) of the sugar, 2 egg yolks.
2. Mix It slowly in Double pot about cook over a low heat for one hour.