A Birthday Gift to Myself

After a year and a half of resistance, I finally broke down and bought from Korin.com the Suisin Hayate Yanagi-ba on the final days of the Winter Sale. This knife was forged by Master Smith Keijiro Doi “under the lowest possible temperature so that there is minimal carbon migration from the hagane (cutting edge) to the jigane (cladding)”. It is said that the success rate of this type of forging is southwards of 20%. Such is the quality of his work that even partially successful blades, sold under the stamp of “Hayate Light”, still command over US$400. Doi-san has been forging knives since 1946. Here’s a mesmerizing video of his manufacturing process from Chef's Armoury:

I was, in fact, yearning not only for the Hayate but the Shiro-Hayate. The difference being that the Hayate uses Hitachi Blue #2 steel – a tougher alloyed steel while the Shiro-Hayate employs the White #1 – a pure carbon steel that attains unparalleled sharpness. Sadly, Doi-san has stopped working with White #1 a few years back due to his declining eyesight.





I had bought the knife without any intention of using it – at least until I have the skills to justify it. Right now, it will remain as a drawer queen. Here’s it with my other drawer queen, also from Suisin, a Gin #3 (stain-resistant) Damascus Funayuki.

Caution, Sharp Objects!

Gyuto (牛刀) translates to “Cow Sword” in Japanese. It just refers to a western style chef’s knives and since the Caucasians eat alot of beef... you get it. It’s the most versatile weapon in my arsenal of a dozen knives and my current workhorse is the Ichimionji(brand) TKC(line/steel) 240 mm(blade length) Gyuto(shape). I got in from the actual Ichimonji store on Doguya-Suji in Osaka but it only bloomed into its maximum potential when I got home with it. At first it tended to wedge in hard vegetables but after thinning and convexing the edge, it cuts gorgeously. Here’s it freshly sharpened and snapping a free hanging hair into two.

To learn more about kitchen knives, visit Knifeforums.com but be warned - its a terribly addictive habit and you need to have deep pockets.

Kingfish Sashimi and Tempura

My dad unexpectedly brought a sashimi-grade kingfish fillet back from Sydney, giving me a chance to use my recently acquired vintage ‘Tamahagane’ Yanagi-ba (sashimi slicer). The edge didn’t disappoint though my technique leaves room for vast improvement. I didn’t have much to use in terms of garnish so I had to make do with half a lime and some needle cut cucumbers.


The rest of the fillet was done tempura style with some small prawns with the head left on, onions, shiitakes, red and yellow papers, sweet potatoes and eggplants. My batter? 2 parts all-purpose flour, 1 part Dragon Boat brand Crispy Flour and enough cold beer to get the correct consistency.

Winter 2009 - Japan - Others

This is the last of my Winter 2009 series. Its just collection of food-related pictures.

Amazing looking mushrooms at Himeiji farmer's market.


Knives at Sakai Ichimonji store on Doguya-Suji arcade in Osaka. Doguya-Suji is a restaurant supplies district clustered with many knife shops.



Famous crab at Dotonbori.


Grilled oysters and oyster farms at Miyajima. Home of the famous Itsukushima Shrine





The most amazing little alley near Shinjuku packed full of yakitori joints. I hate myself for missing out on yakitori while in Japan. The entrance of the alley is near the Uniqlo corner store just outside Shinjuku station. Follow your nose and you won't miss it.



Horse sashimi.


Hand made udon at Roppongi. Easily the best noodle dish I had in the whole trip. Somehow I didn't find any ramen places which I liked better than Marutama.


Sushi train joint in Ueno.







Parting words of wisdom.

Winter 2009 - Japan - Tsukiji Market

Ahh, Tsukiji, the Mecca of seafood and the poster child of Japanese excessive plundering of the oceans. Admittedly, the morning aroma of fish, blood and diesel takes getting used to. But if you are a foodie, it will be a sin of the greatest order if you give Tsukiji market a miss when you are in Tokyo. My trip to Tsukiji will probably be rather different from other travellers. Failing to do proper research, I didn’t realise there is both a wholesale area and a market outside of the complex. I only toured the wholesalers, and this adventure is not suitable for everyone.

The famous tuna auction was closed to the public during my trip owing to the New Year's rush. Still, attending that would entail waking up at an ungodly hour and spending a fortune on a cab ride. I hear some real hardcore foodies just hang around in Izakayas near the market all night until the next morning to catch the auction. That seems like a great idea for my next foray.

Here are the pictures.

All about the tuna.


Steel on Tuna action.









Tuna Filleting with a massive Maguro Bocho.

Fish!





Anglerfish and its liver. A winter delicacy.



Scallops.


Tiger Prawns.


Langoustine. Probably imported.


Squid.


Penshell.


Shirako - One of the most bizzare things I tried in Japan. This is the sperm sac of a cod fish.


Tools of the trade.



Tasty tasty murder.