Japanese Tinned Fish - Takagi Shoten

Japanese Tinned Fish Sachi Uchimaru Over the last few years, we have enjoyed creating our collection of tinned fish from around the world. We have a custom designed display for them in our pantry, and even worked with a Japanese replica company to create a one-of-a-kind tinned fish artwork so you can enjoy tinned fish on your walls. As Bernal Cutlery’s Japanese Buyer, I have been eager to add some fish from Japan to our collection and have been making it a priority during our travels to Japan to find that perfect source. I am thrilled to announce that we are now bringing Takagi Shoten tinned fish from my home prefecture, Ibaraki. Takagi Shoten is a fish processing company based in Ibaraki prefecture that has been operating before World War II.A few years ago, Takashi Takagi-sama became the 6th-generation CEO in his family to run the company. Takagi-sama’s primary goal is to use the highest quality fish in his products. Unlike most canning companies, The company is located 10 minutes drive away from two major harbors,close to two of Japan's leading fishing ports, Choshi Port in Chiba Prefecture and Hasaki Port in Ibaraki Prefecture.Takagi Shoten does not outsource selecting the fish they buy from these markets. Instead, Takagi-sama himself goes out to the market every morning to examine and select and bid on the highest quality fish at auction. Takagi Shoten prides themselves on using only fish caught at the prime of their season–November, December and January for mackerel (saba). They utilize machines and lines that sort purchased fish by size then freeze for storage. This allows the fish to be incredibly fresh tasting with high natural fat content and moistness when it comes time to pack. Takagi Shoten has created the ability for consumers to track exactly where the fish they are eating was caught. By scanning the QR code on the can, you can see where the fish came from. You can also scan the second QR code to see recipes using the fish. Canned Saba Mackerel in Water A hit product in Japan for the last decade, canned mackerel (known widely as “saba-kan”) has been so popular that there are numerous recipe books focused exclusively on them (as well as hit-movie Sabakan featuring my favorite J-pop boy band member). As they are shelf-stable and not pre-seasoned, they are ideal for busy weekday dinners. They act as a blank slate for you to make meals ranging from Japanese to Italian dishes, all while being health-conscious. Unlike their conventional Saba in Water product that only uses mackerel landed at Choshi Port in Chiba Prefecture and Hasaki Port in Ibaraki Prefecture, these “Known-origin” cans are filled with mackerel from all over Japan. Scanning the QR code on the can will give you the specific location of the fish in your particular can. Canned Saba in Miso Similar to the Saba in water above, scanning the QR code on this “known-origin” can allows for you to find the exact location from where the fish in the can was harvested. The can also features Shinshu miso from Nagano Prefecture, a mellow, deeply flavored miso made from soybeans, rice malt, and salt, known for its gentle sweetness. This can can be dressed up for an easy prepared meal or simply eaten over rice right out of the can. Canned Iwashi in Water These cans are filled with only the cold water sardines caught in autumn and winter, when they are the most fatty and delicious. They are landed landed at the local port of Hasaki in Ibaraki Prefecture or Choshi in Chiba Prefecture. Takagi Shoten stews them in water without adding salt, until they were soft even down to the bones so that they added directly into dishes without any extra prep work. Saba Sando 1 can Saba in Water Greens of your choice (mizuna is nice but lettuce is just as fine) Thinly sliced onion and lemon if desired 1 Tbsp Japanese mayo 1 Tbsp Mustard 1 Baguette or Bread of your choice Take out the saba from the can, drain the water. Toast a baguette, slice in half and spread Japanese mayo and mustard. Put in greens of your choice, sliced onions and lemon if desired, and saba. Saba Bimbimbap 1 can of Saba in Water 1 tablespoon of Yakiniku no tare (Japanese BBQ sauce) ½ tablespoon of Gochujang In a small pot, saute together saba (drain out the water), yakiniku sauce, and gochujang for a few minutes on low until liquid evaporates, break up into small pieces with a spatula. Add on top of rice along with seaweed, namul of your choice (bean sprouts, carrots, spinach are common), kimchi, egg. Sprinkle sesame seeds as garnish. Iwashi Stewed in Gochujang 1 can Iwashi in Water 150g Daikon 100ml Water ½ Tbsp Soy Sauce ½ Tbsp Mirin 1 Tbsp Sake 2 Tsp Gochuajng Green Onions for garnish Cut daikon into ¼ inch thick circles and then quarter. Add into a pot the water from the can, 100ml of water, soy sauce, sake, mirin and daikon and heat until boiling. Lower heat to a simmer for 8 minutes. Add the iwashi and gochujang and simmer for 5 more minutes. Garnish with green onions. Iwashi Pepperoncini 1 can Iwashi in Water 4 Lettuce leaves, chopped 2 serving Spaghetti 4 Garlic cloves, sliced 2-4 Red chilis (whole) Olive oil, salt and pepper Boil pasta. In the meantime, saute garlic and red chilis in olive oil on low. Add in iwashi (save the water in the can for now), and break apart with a spatula. Add in pasta al dente, then add in lettuce. Saute for 1 minute. Add in water from the can as desired, salt and pepper for taste. Miso Mackerel with Butter 1 can of Saba Mackeral in Miso ½ Onion 1 Tbsp Butter Green onions Slice ½ an onion and saute in 1 tablespoon of butter. When onions is softened, mix in a can of Saba Mackerel in miso with all the juices. Chop some green onions (negi) and use as garnish. Sprinkle Yuzukararin for added depth and kick. Iwashi Pies Frozen Pie Sheet 1/2 Can of Iwashi in Water 3 small Potatoes 1 Tbsp Japanese mayonnaise 1 Tbsp Onions, diced 1 Egg, beaten Pinch of salt Preheat oven to 395 F Boil (or microwave) potatoes til softened, mash with a fork. Mix together the potatoes with the iwashi, mayonnaise, diced onions and salt. Cut out 6 circles from the pie sheet with a cookie cutter or jar. Take 3 of those circles, and cut out a circle from those circles using a smaller cup. You will now have 3 large circles, 3 small circles and 3 rings. Put the 3 rings on top of the 3 larger circles to form a crust. Scoop a few tablespoons of the potato iwashi mixture and put in the middle. You can add the smaller circles on top of the potato mixture to make a covered pie, or discard to leave them open-faced. Brush some beaten egg onto the crust. Bake at 395F for 20-22 minutes til golden. Saba Tsukune with Tofu 1 can of Saba in Water (drain the water) 150g tofu (Approximately ½ of a Tofu package) 2 Chinese chives, chopped 1 Tbsp Miso ½ Tbsp Japanese Mayonnaise 3 Tbsp Potato Starch (katakuriko) For tare sauce ½ Tbsp Sugar 1 Tbsp Sake 1 Tbsp Soy Sauce Mix together the saba (drain the water out), tofu, chopped chives, miso, mayonnaise and potato starch. Form into small patties. Pan fry with 1 tbsp of any oil of your choosing. When both sides have been browned, add in the sugar, sake and soy sauce for the tare sauce. Simmer for a few minutes until thickened. Iwashi Fried Rice with Umeboshi 1 can Iwashi in Water (Drain the water) Cooked Rice (2 gou- 1.5 US cups) 4 Umeboshi, seed removed and minced 1 Tsp Ginger, Minced 1 Tsp Garlic, Minced 1 Tsp Soy sauce Shredded Nori seaweed Sesame seeds Green onions, chopped for garnish Pat dry the Iwashi with a towel. Pan fry the Iwashi until browned. Pour in the soy sauce and saute with the fish. Push the fish to one side of the pan, and add in the rice, umeboshi, ginger and garlic. Mix all ingredients evenly together in the pan. If you like crispy rice, you can let it sit for longer. Garnish with chopped negi (green onions), seaweed and sesame seeds as desired. Saba Gratin 1 can of Saba in Water ½ Onion, sliced Handful of Mushrooms of your choice, sliced 2 Tbsp Flour 200ml Milk 1 Tsp Miso ½ cup of Shredded Cheese of choice 1 Tbsp Butter Parsley for garnish Preheat Oven to 395 F Saute onions and mushrooms in butter until butter is translucent. Sprinkle in the flour and blend together. Add in the milk and the water from the Saba can. Mix in the miso and stir until thickened. Pour mixture into an oven safe dish, add in the Saba, sprinkle cheese on top. Bake in the oven for 15-20 minutes or until golden.