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Archive for the ‘Japanese Tinned Tuna’ Category

Saute of Japanese Tinned Tuna and Fresh Cabbage

Saute of Japanese Tinned Tuna and Fresh Cabbage

Here is another quick lunch or snack with Japanese tinned tuna.

I sauteed the tuna and cabbage quickly with strong heat and there is no need to season for me as the tuna already has sophisticated succulent flavour and the top selected part of tuna meat is used for tinned tuna with the fresh cabbage.

The tuna tins sold in the UK do not have such taste at all and they even smell of fish which as if they were processed with tuna which is not fresh enough for succulent flavour any more.

I believe they need to review their manufacture processes from ideally Japanese companies sooner or later as world consumers are getting demanding for more delicious food at reasonable prices, in addition to safety of products.

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As it has been raining since yesterday in this Golden Week Holiday in Japan, I have plenty of time to do things at home.

I cooked Tomato sauce spaghetti with Japanese tinned tuna and peas at lunch below. As there are short tomatoes, which are ripen enough, I did not remove the tomato rind. The dish had much better taste than the ones I used to cook in the UK, but the best tomato sauce I have had was in the South Italy, with the naturally ripen tomatoes grown under the abundant sun shines.

Tomato & Japanese Tinned Tuna Spaghetti

Tomato & Japanese Tinned Tuna Spaghetti

Spaghetti usually sold mainly in Japan is at 1.6mm thickness, with 7 minute boiling time. It is a little thinner than we usually see in the UK. I personally prefer thicker spaghetti, however those imported pastas are rather expensive in Japan than Japanese makers’ thinner standard products.

Anyway, it is not the big issue, however, the tinned tuna has big difference from the ones sold in the UK and the Japanese ones. The ones sold in the UK has old fishy taste and smell as I have written the post on another day. I also think the tuna meat of UK is hard and therefore is less tasty, on the contrary to Japanese ones which have tender, more juicy texture with tasty flavour.

Being proud of treating super fresh fish for Sashimi to tables at restaurants and homes in Japan, I believe that the technologies and processes are far better than in other countries where people do not usually need to eat super fresh food.

It is not limited to super fresh fish and the freshness and quality of food is extended to carefully bred beef, chicken, pork, vegetables and more. There is smell of pig or cow farm when I eat pork or beef seasoned lightly and sensitively to reveal the quality of the meat, in the UK. It is necessary to season with herbs, wines etc. to cancel out the farm smell in the UK.

The smell of old fish, pig farm, beef farm smells are due to late procession of the meat. It needs to be carefully treated to prevent the smell.

Actually I have heard that some of the famous beef in Japan had obtained a contract in the Middle East in February, even though in this recession period, or the restriction of the Halal.
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In Japan, Spring is high season for sweet onions. The shape is a little oval from the side as the photo below shows. They contain more water and sweet taste than ordinal species and are really nice to eat as simple salad, as well as adding more juicy taste and flavour to usual recipes.

Sweet Onion in Japan

Sweet Onion in Japan

Sliced Japanese Sweet Onion

Sliced Japanese Sweet Onion

It seems we can find sweet onions all year round in the UK with less prominent difference in the sweet taste and moistness.

I added Japanese tined tuna below – Sea Chicken brand to make a simple salad. Tunas sold in Japan is free from old fishy flavour which can be tasted when I eat tinned tuna sold in the UK.

Hagoromo Sea Chicken

Hagoromo Sea Chicken

Sea Chicken Tinned Tuna
Sea Chicken Tinned Tuna

I believe Japanese tuna manufactures produce tinned tuna keeping the same freshness as Sashimi as the one of the brand name of tuna ‘Sea Chicken’ denotes.

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