Hokkai Tutorial | Hokkai Suisan https://www.hokkai.com/category/hokkai-tutorial/ Wed, 10 Jan 2024 14:36:20 +0000 en-US hourly 1 Horse mackerel: where it all started https://www.hokkai.com/2021/10/05/horse-mackerel-where-it-all-started/ Tue, 05 Oct 2021 07:37:14 +0000 https://www.hokkai.com/?p=74500 The post Horse mackerel: where it all started appeared first on Hokkai Suisan.

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In collaboration with

Horse mackerel

Did you know our horse mackerel is caught in the North Sea? And that this fish has nothing to do with the common mackerel? In this video, Marinus Noordenbos tells you everything you want to know about horse mackerel; a special fish which can be used for a lot of different meals.

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]]> Hokkai Tutorial: how to make Obento https://www.hokkai.com/2021/07/02/hokkai-tutorial-how-to-make-obento/ Fri, 02 Jul 2021 13:09:24 +0000 https://www.hokkai.com/?p=68115 The post Hokkai Tutorial: how to make Obento appeared first on Hokkai Suisan.

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Mede mogelijk gemaakt door

How to make Obento   

In this Hokkai Tutorial, chef Ohtawara shows you how to make Obento. Obento is a traditional Japanese meal that you can take anywhere. The main ingredients almost always consist of rice, vegetables and fish or meat. In addition, Tamagoyaki (egg) is a very important part of the Obento, in the tutorial you will see how to prepare it.   

Chef Ohtawara shows three different Obento’s, one with onigiri (rice balls), one with fish and vegetables and a very luxurious variant for special occasions. Below are the recipes for the Onigiri Obento and the Classic Obento. Perfect to take to the office, school or the beach. Meshiagare! 

Preparation method Onigiri (3 pieces)   

  1. Thaw the Shio Zake and Mentaiko or Tarako for half an hour in the packaging in cold water.  
  2. Preheat the oven to 230 degrees.  
  3. Meanwhile, cook 150 grams of Japanese rice.  
  4. Bake the Shio Zake for 7 to 9 minutes in the preheated oven.
  5. Mix a handful of Katsuo Bushi (bonito flakes) with a generous dash of soy sauce and mix well.   
  6. Cut the Mentaiko (or Tarako) into small pieces.   
  7. Mix the Shio Zake with 1/3 of the rice. Make sure to remove the bones from the salmon. Mix the Katsuo Bushi with 1/3 of the rice.   
  8. Wet your hands with water and a little salt. Then carefully shape the Onigiri into a wide triangle. Do this by turning the Onigiri around with the palm of one hand and the fingers of the other.   
  9. Make the Mentaiko Onigiri by placing a few pieces of Mentaiko (or Tarako) in the rice ball. 
  10. Wrap the Onigiri’s in a piece of seaweed and they are ready to take with you!   

Preparation method Classic Obento (1 piece)   

  1. Thaw the fish product you want to use for this Obento (for example Shio Saba or Sake Teriyaki).    
  2. Preheat the oven to 230 degrees.  
  3. Meanwhile, cook 150 grams of Japanese rice.   
  4. Bake the fish for 7 to 9 minutes in the preheated oven.   
  5. Meanwhile, make the Tamagoyaki. Chef Ohtawara does this according to his secret recipe, but does share a tip: add some soy sauce and sugar to the eggs, mix well and bake a thick omelette.  
  6. Cut up all the ingredients you want to put in your Obento. Chef Ohtawara has chosen lettuce, broccoli, asparagus, tomato and Edamame in addition to the fish and egg.   
  7. Put all the ingredients in the Obento and you’re ready to go!   

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]]> Behind the scenes https://www.hokkai.com/2021/02/12/behind-the-scenes/ Fri, 12 Feb 2021 12:09:40 +0000 https://www.hokkai.com/?p=34036 The post Behind the scenes appeared first on Hokkai Suisan.

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In collaboration with

Behind the scenes at Hokkai Suisan! In this brand-new video we show you the journey our fish products take, before reaching your freezer. From authentic preparation, fresh freezing and packing in IJmuiden to home delivery throughout Europe. We have been doing all of this with great pleasure for over 30 years!

Would you also like to enjoy Japanese fish products at home? Check here whether we also deliver to you.

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]]> Hokkai Tutorial: how to make nabe https://www.hokkai.com/2020/11/19/hokkai-tutorial-how-to-make-nabe/ Thu, 19 Nov 2020 12:46:41 +0000 https://www.hokkai.com/?p=28104 The post Hokkai Tutorial: how to make nabe appeared first on Hokkai Suisan.

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In collaboration with

How to make nabe

In this Hokkai Tutorial chef Kuniyoshi Ohtawara shows how he makes nabe. Nabe is a traditional Japanese dish that consists of homemade broth, in which you cook all kinds of fish and vegetables. Chef Ohtawara has chosen Ebi (shrimps), Buri Sashimi (sashimi of kingfish), Sake no Kirimi (salmon fillets), Tara no Kirimi (cod fillets), Hotate (scallops) and Madai (red sea bream, temporarily out of stock).

In Japan, this hotpot is not only a festive dish, but also a festive way of eating. Sitting around the pan together feeling connected to each other which is important, especially during the Holidays.

Preparation method: Nabe

  1. Put 1 liter of water and 5 grams of kombu in a pan and bring to a boil.
  2. Carefully place the vegetables in the pan in a nice order. Tip: start with carrots and other hard vegetables that take longer to cook.
  3. Add the fish and follow the same tip as step 2. Start with fish like Start with fish such as Ebi, Sake no Kirimi and Tara no Kirimi that take longer to cook and add sashimi last.
  4. Let it cook for 5 to 10 minutes.
  5. Meanwhile, prepare the lemon ponzu and goma sauce.
    Lemon ponzu: mix 200 ml soy sauce, 180 ml lemon juice, 90 ml boiled mirin, 5 grams bonito flakes (optional) and 2 grams kombu (optional).
    Goma sauce: mix 100 grams of tahini, 100 ml of boiled mirin, 50 ml of boiled sake and 100 ml of soy sauce.
  6. Serve the nabe with the lemon ponzu and/or the goma sauce. Meshiagare!

Preparation method: Seafood Sukiyaki

  1. Heat 250 ml sake, 200 ml mirin, 150 ml soy sauce and 80 grams sugar in a pan on the stove.
  2. Carefully place the vegetables in the pan in a nice order. Tip: start with carrots and other hard vegetables that take longer to cook.
  3. Add the fish and follow the same tip as step 2. Start with fish like Start with fish such as Ebi, Sake no Kirimi and Tara no Kirimi that take longer to cook and add sashimi last.
  4. Add 100 ml water and let it boil for 5 minutes. Meshiagare!

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]]> Hokkai Tutorial: how to cut sashimi https://www.hokkai.com/2020/10/13/hokkai-tutorial-how-to-cut-sashimi/ Tue, 13 Oct 2020 13:25:43 +0000 https://www.hokkai.com/2020/10/13/hokkai-tutorial-how-to-cut-sashimi/ The post Hokkai Tutorial: how to cut sashimi appeared first on Hokkai Suisan.

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In collaboration with

How to cut sashimi

At Hokkai we offer different types of sashimi. There is mackerel (Aji), king fish (Buri), tuna (Maguro; lean, medium and very fatty), scallop (Hotate), salmon (Sake), sea bass (Suzuki), halibut (Hirame) .

Cutting sashimi is a true artform. Chef Kuniyoshi Ohtawara shows that in this Hokkai Tutorial. He explains that you can cut sashimi in two traditional Japanese ways: Hirazukuri or Sogizukuri. With both techniques it is extremely important to choose a good knife and use it correctly.

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]]> The art of sushi https://www.hokkai.com/2020/09/01/the-art-of-sushi/ Tue, 01 Sep 2020 12:13:37 +0000 https://www.hokkai.com/?p=22841 The post The art of sushi appeared first on Hokkai Suisan.

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The art of sushi

In the heart of the harbor of IJmuiden you will find our restaurant Hokkai Kitchen. Here you can enjoy Japanese food as it should be, with delicious flavors, fresh products and traditional recipes. Chef Kuniyoshi Ohtawara and his team stand for quality, craftsmanship and passion. Three aspects that together form the foundation for the art of sushi.

In collaboration with the talented teams of Lukkien and Noordenbos Film, we made a video about the art of sushi. With our chef in the lead, who is always working on perfecting his art.


Made in collaboration with

 

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]]> Hokkai Tutorial: how to make Unagi Don https://www.hokkai.com/2020/08/07/hokkai-tutorial-how-to-make-unagi-don/ Fri, 07 Aug 2020 12:37:36 +0000 https://www.hokkai.com/2020/08/07/hokkai-tutorial-how-to-make-unagi-don/ The post Hokkai Tutorial: how to make Unagi Don appeared first on Hokkai Suisan.

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How to make Unagi Don

If you have ever been to Japan during summer, you know that it can get very hot there. That is why the Japanese believe it is important to eat dishes that give a lot of energy, such as Unagi Don. In this tutorial, our chef Kuniyoshi Ohtawara shows your how to make this traditional Japanese dish at home. He talks about the perfect way of cooking rice (which is crucial for this dish). Together with the  Unagi Kabayaki (grilled eel in sauce) the rice forms the base for Unagi Don. It isn’t going to get much simpler and tastier than this!


Brought to you by Bureau Voorlichting

Preparation (for 2 persons)

  1. Take 300 grams of Japanese rice and wash it 4 to 5 times with tap water, until the water becomes clear.
  2. Soak the washed rice in water for 30 minutes and then drain (if you do not have the time, you can skip this step).
  3. Add 400 ml water to the rice and bring to the boil. Once it boils, slightly turn down the flame.
  4. After 7 to 10 minutes of cooking the bottom of the pan will make a noise, the rice is ready!
  5. Remove the pan from the heat and let it rest for 10 to 15 minutes with the lid on.
  6. Boil the Unagi Kabayaki in the package in boiling water for 10 minutes (defrosting is not necessary).
  7. Remove the eel from the package and cut into small pieces.
  8. Squeeze the remaining sauce from the package into a container.
  9. Put the rice in a bowl, put the Unagi Kabayaki on top and pour the remaining sauce over the eel.
  10. Garnish with nori, sansho pepper and spring onion!

Did you also cook with Hokkai? We would like to see your creations as a home chef on social media using the hashtag #hokkaiathome

ど う ぞ 召 し 上 が れ! Enjoy your meal!

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]]> Hokkai Tutorial: how to bbq fish https://www.hokkai.com/2020/07/03/hokkai-tutorial-how-to-bbq-fish/ Fri, 03 Jul 2020 12:50:38 +0000 https://www.hokkai.com/?p=19294 The post Hokkai Tutorial: how to bbq fish appeared first on Hokkai Suisan.

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In collaboration with

How to bbq fish

In the mood for a tasty summer barbecue? Good company, a cold glass of wine and our fish products make for the perfect evening behind the grill. Our chef Kuniyoshi Ohtawara will be happy to help you prepare five of our products to amaze your friends and family: Sanma (pacific saury), Unagi Kabayaki (grilled eel with sauce), Sake Teriyaki (salmon in teriyaki sauce), Shishamo (dried capelin) and Shio Saba (salted mackerel fillet). Simple but tasty!

Would you like to make this yourself at home? Order the fish products in our webshop or opt for the Hokkai Freshly Frozen Box. 

Meshiagare!

Recipes


Sanma

  1. Defrost the Sanma in cold water inside the package for 30 minutes.
  2. Take the Sanma out of the package and make small cuts in the skin.
  3. Season with a generous amount of salt. Don’t forget this step! The Sanma is not flavored by us like most of our products.
  4. Bake the Sanma on the barbecue for 5-6 minutes.


Unagi Kabayaki

  1. Defrost the Unagi Kabayaki in cold water inside the package for 30 minutes.
  2. Cut an eggplant in half in length. Then make 1 cm thick slices.
  3. Take a piece of aluminum foil and place the eggplant slices alternately in two rows.
  4. Take the Unagi out of the package and cut in bite-sized pieces. Then place on top of the eggplant.
  5. Pour the remaining sauce over the Unagi and lastly add some (Japanese) mushrooms on top.
  6. Carefully close the package and bake for about 8 minutes on the barbecue.
  7. Open the package and decorate with some spring onion.


Salmon Teriyaki

  1. Defrost the Sake Teriyaki in cold water inside the package for 30 minutes.
  2. Cut some onion and cabbage in thin slices
  3. Take a piece of aluminum foil and place the vegetables in the middle.
  4. Take the Sake out of the package and place on top of the vegetables.
  5. Pour the remaining sauce on top and close the package.
  6. Bake for about 5 minutes on the barbecue.
  7. Open the package and decorate with some spring onion.


Shishamo

  1. Defrost the Shishamo in cold water inside the package for 30 minutes.
  2. Take the Shishamo out of the package and bake on both sides on the barbecue for 3 minutes. No extra seasoning needed!


Shio Saba

  1. Defrost the Shio Saba in cold water inside the package for 30 minutes.
  2. Take the Shio Saba out of the package and bake on both sides on the barbecue for 4 minutes. No extra seasoning needed!

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]]> Hokkai Tutorial: how to grill fish https://www.hokkai.com/2020/06/05/hokkai-tutorial-how-to-grill-fish/ Fri, 05 Jun 2020 11:38:53 +0000 https://www.hokkai.com/2020/06/05/hokkai-tutorial-how-to-grill-fish/ The post Hokkai Tutorial: how to grill fish appeared first on Hokkai Suisan.

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How to grill fish

Most of our fish products can be grilled in the oven, on the barbeque or in the pan. After defrosting the fish in cold water, place the fillets in the oven for 7 to 9 minutes at 230 degrees. For the best result: we advise you to follow the cooking instructions per product on our website.

In this video, the chef will serve you a two-course dinner. For the starter, he prepares a beautiful but simple salad with Hotate (scallop). For the main dish, he shows you how to grill Aji no Hiraki (dried horse mackerel) and Shio Saba (salted mackerel) in the oven. Enjoy authentic Japanese food at your fingertips!

Do you want to make this yourself at home? Order the fish products in our webshop or opt for the Hokkai Freshly Frozen Box XL, which this month is filled with Hotate, Aji no Hiraki and Shio Saba.

Meshiagare!



This video was created in collaboration with Bureau Voorlichting.



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