Japanese version, click here:https://blog.3compass.net/jbk-itchen/10370
Hello, this is Chi-san.
I would like to introduce episodes and dishes related to your [Words from parents].
Chapter 2:
“Igoneri” is a local dish from Niigata Prefecture.
H san said that every time they go back to their grandparents’ house, this dish is served on the table. Although it’s simple, it has a profound depth of flavor.
We hope you enjoy!
【H san】
The words that stuck with me even now are the ones my father, who is the president of a fish market, said to me when he was worried about procurement at the end of last year.
At the end of the year, fishmongers have to purchase a lot of different kinds of fish, deal with many large transactions and agreements, and their minds are all jumbled up. They don’t even have time to sleep at night and have to head out early in the morning to make purchases. This is truly the toughest time of year for fishmongers, where they use their minds and bodies the most.
When I was feeling mentally overwhelmed by the busyness, my father said only one thing to me, “Don’t worry, I’ve got your back.”
At that moment, I felt like a weight had been lifted off my shoulders, and I was able to regain a mindset of “let’s attack” or “let’s take on this challenge.”
My father’s strong presence and serious words made me feel the weight of responsibility that comes with leading an organization. It also gave me the sense that I needed to strive to surpass him.
I am fortunate to work while watching my father and mother’s example. Since I am still inexperienced, I want to remember their behavior while I have the chance. I am grateful that I was able to recall these thoughts again.
【Grandparents】
Not my parents, but my paternal grandparents were fishermen in a fishing town in Niigata prefecture until recently. They are now 90 years old and have retired, as they told the fishermen’s cooperative.
When I visited my grandparents’ house, there was a dish that they always served on the table. It was a local dish from Niigata prefecture called “Igoneri.” My grandfather was a fisherman who harvested the “Igogusa” seaweed, which is the main ingredient in Igoneri.
Everyone, please try making it!
This “Igoneri” is so delicious.
Recipe
① Boil the “Igogusa” seaweed and water in a copper pot for 90 minutes.
(During this time, keep stirring and removing impurities.)
The basic recipe uses 50g of igokusa (seaweed) and 1000cc of water. Adjust the amount of water and cooking time to get the texture you like!
②Pour the mixture into a mold and cool it in the refrigerator until it solidifies.
Then, it’s ready to eat!
Cut it like “sashimi” and dip it in the special vinegar miso sauce. The seaweed has a deep and unique flavor and a chewy texture that is irresistible.
If you don’t like the taste of vinegar miso sauce, you can use store-bought ponzu sauce instead.
Points
Although it may look simple, making this dish actually involves a lot of hard work and time-consuming processes. But that’s the charm of the countryside cuisine – simple yet profound.
Until recently, my grandfather would go out to sea to gather the “igokusa” seaweed, and my grandmother would make the sweet vinegar miso to go with it. They would send it to me, and I even sold it in my own store.
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JBK-ITCHEN Vol.77
