Rinse the fish under cold running water and pat dry. Position a rack 5 inches below the heating element of a broiler and set the broiler to high. In the case of a celebration, fold the lower left to the upper right with the backside facing up.1 tablespoon Lawry’s Garlic Powder with Parsleyġ tablespoon Tabasco Seasoned Salt Instructions Please note that the folding direction is the opposite for celebration and condolence. If you have a tempura paper or origami, that works too! Traditionally, the paper is folded in certain ways. A paper or Shikigami (敷き紙): On a celebration, a red and white paper is often used in Japan.A large platter: A ceramic platter, a wooden and lacquered tray, or a bamboo basket can be used for serving the sea bream.If you like to decorate the whole fish for your special occasions, here are some ideas you can do. How to Decorate the Fish for Special Occasions Next time when you’re in Japan and see the whole fish served on the table, you would know it is a special meal prepared for you. In fact, we have a special word for the ‘whole fish’ called Okashiratsuki (尾頭付き tail and head attached) or Sugatayaki (姿焼き grilled as a whole), which implies a special, expensive meal. Serving a whole fish is considered lavish and bountiful, which is the perfect opportunity to present the extravagance on happy occasions. But to some people, this may be a strange scene and could even be off-putting.Īs I like to share the real Japanese cuisine, just the way the Japanese eat in Japan, I wanted to present you with the traditional way of serving this dish. The image of a whole fish, including head, eyes, and fins, served on the table looks just fine to me as I grew up in Japan. How deep the slashes do we need? The depth of slashes is usually midway between the skin and the bone, just enough to opening up the flesh for the heat to get through more efficiently. The direct translation would be “decorative knife (cut)” on the front and “hidden knife (cut)” on the back. The front side with an “X” ( Jumonji 十文字) score is called Kazari-bocho (飾り包丁) and the slash(es) on the back is called Kakushi-bocho (隠し包丁). In Japan, the fish must be served with its head pointing left. Steam needs to escape, otherwise, the flesh and skin will burst open. Creates steam vents – If you don’t score the skin, the moisture inside the fish gets hot and turns into steam. ![]() Therefore, scoring the thickest part of the flesh allows the heat to reach the inside easily and cooks evenly with the rest of the fish.
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