Well, here is the first of the recipies that I will be including at the
end of A Son's Duty.  I'm also going to include what Bento is and how it
developed as well as how to make proper rice for it (sushi rice as it is
called here), some pressed sushi's, rice balls, and Fukujin Zuke, since a
lot of people have asked about the pickles in the 'seven lucky gods'
movie.

I need comments as well as requests for recipies, and questions about A
Son's Duty so that I can write a proper set of notes.

***

Amazu Shoga

Amazu Shoga, or sweet pickled ginger is the thin, pink ginger that is
served as a taste clearer at meals, usually with various Sushi's.

To get a proper tasting Amazu Shoga, you have to start with a proper
shoga.  In other words it cannot be dried in any way, shape, or form.  For
all Japanese dishes it is imperative fresh shoga is used.

You can find fresh shoga almost anywhere you go and it can be recognized
by having large knobs, being firm, not soft when pressed, and has a
smooth, unblemished, and unshriveled skin.  The best shoga is that which
has a skin that is light in colour, and has a distinctive green smell of
living items.  If refrigerated properly, fresh shoga can last for two
weeks.

To prepare , you need to make the sweetening sauce, which consists of one
(1) cup of golden rice vinegar, twelve (12) tablespoons of sugar, one (1)
teaspoon of salt, and one (1) tablespoon of Mirin.  Do not mix over the
heat, and stir until all granules of sugar and salt are dissolved.  Set
aside in a cool place.

Peel shoga carefully in no shorter than 3 cm, and no longer that 5 cm
lengths.  Finely slice lengthwise in extremely thin cuts.  You have to be
able to see through it clearly for it to be properly made.  As my sister
once said, "Amazu Shoga is not properly made if it does not allow one to
define a scene.", which meant that it should be thin enough to see things
clearly through it.  Imagine slices about the thickness of 15 pound bond
paper and you have it right.

In a small saucepan, bring two cups of water to a hard boil, and add one
half (1/2) teaspoon of salt to it.  Add the slices of ginger and let boil
for one minute after which you remove and quickly drain it.  It is
important for the ginger to remain relatively warm or hot at this stage.

Place the ginger into the marinating sauce, and let sit undisturbed for at
least an hour.  It can be served at this time, but taste best twenty four
(24) hours after being made.  Although it keeps well for seven to twelve
days if kept in the juice, the best flavour only last on the first to
second day after being made.  This ginger is prepared at the same time a
meal is being made, and is left to stay to the corresponding meal on the
following day.

To serve, drain it very well and apply in a small mound in the centre of a
plate, or to the side in a complementary manner.

Each piece is meant to clear the delicate flavours of the food it has been
served with, and only one slice at a time should be eaten.  It freshens
the tongue for the slight expressions that each piece of food has, and for
someone who loves sushi's, is used after taking each piece.  It is
therefore important that while serving this does not touch any other piece
of food.

***

Hitomi

Ichinohei Hitomi
Hitomi@terminal.autobahn.mb.ca
http://204.112.189.3/~hitomi
"The beginings of wisdom is the ability to always ask questions."