OUR FOOD

Sea weed
		Hijiki: black seaweed, ready to use after 30 min. soaking in cold water.Good to cook or eat as salad. Full of calcium, iron, and dietary fiber
		Wakame: green soft seaweed, popular to use as salad or in miso soup but stir -fry with vegetables is nice too. Contains all kinds of sea minerals, specially kalium. That helps to dis charge surplus salt from your body
		Tosakanori : tosaka means coks-comb. Contains kalium, calcium, iron and carotene.
		Kombu : thick and long kelp.Very important ingriedient for making japanese soup stock. White stuff on surface of kombu ( photo far left ) is called mannite. Essence of taste..
		Nori: very popular ingriedient for sushi roll It is known as shape of sheet, but originally nori is very tiny structure floating in the sea. Besides making sushi there is so many way to enjoy this food.My favorite way is Cut nori in small size, dip in soya sauce lightly, put it on top of hot rice and eat !!

Kanikama ( Kani-Kamaboko )
This sea food has a various names abroad Ocean stick Crab stick Imitation crab Surimi Last one [Surimi] actually means fish meat paste. In Japan this food is called Kanikama ( Kani- Kamaboko ) Kani is crab, Kamaboko is fish cake So Kanikamaboko is crab flavoured fish cake ( it contains crab extract but mostly no meat) History of Kamaboko is quite old in Japan, in year of 1115 you find in literature. Kanikama is new version of Japanese traditional food. I used a word [fish cake] to explain Kamaboko but it might be easier to understand that Kamaboko is sausage made from fish.Various kinds of white meat fish are .cleaned, cut, pulverized.to be fine paste. This is Surimi. Surimi is formed then steamed or roasted or deep fried to priduce different kinds of Kamaboko, As same as meat sausage, there are so many different quality of Kanikama .For example, there is a very good sausage which is made from almost 100 % quality meat plus salt and spice and the other hand, there is also very bad one which contain only 20 % of rubbish meat plus 80 % of mythterious things. .It is exactly same situation in Kanikama, In 'AN' I am using best quality product from Japan, so if you have negative image about Kanikama from your experience, why not try one more time in my restaurant..

Shimesaba ( marinated mackerel )
Makerel is one of most tasty fish. But it's meat is very soft and consist special enzyme which makes their meat quickly go bad. To avoid this troublesome nature, it is often smoked in Nederland and in Japan we use traditional marination technic. First, make mackerel as fillet, then covered with a lot of salt or soak in salted water. These day I use latter way because it is more easy to give salt equally. Soaking takes about 3 hours but time depends on size of mackerel and temparture. After drain the mackerl on the basket or sheet of kitchen paper, put into the vinegar about 20 minutes. Peel off outer armor skin, take off tiny bones and ready ! But at this stage, meat is still soft and raw. Even after picked up from vinegar, marination is still going on. Some people like me prefer lightly marinated condition but best timing is rather next day.

Caspian yogurt Icecream
	Caspian yogurt is very popular in Japan since Dr.Yamori introduced from Caucasus region( between Black sea and Caspian sea ) where he had been reserching into long life. Lactic ferment of this yogurt is very strong and it allow the multiplication very easy.. So we also make yogurt by ourselves and icecream out of it. taste is very rich and fresh.

Kampyo
Kampyo is one of most important Sushi ingriedient. It is Japanese gourd, same familly with calabash or big round thing attached behind of indian instrument Sitar. This heavy fruit is harvested late june, then peeled and dried. Kampyo is washed in warm salted water very well, cooked in boiling water about 1 hour. Once drained, cook again in soya sauce and sugar untill almost no requid remain in the pan. This food contains vitamin B2, iron and a lot of dietry fiber. In Japan, Norimaki ( sushi roll ) means Kampyo roll, if you don't mention any other name of ingriedient, as [flower.] means cherry blosomes. In old time, when refrigirater was not exsist, sushi was not made in home but only in sushi restaurant exsept Kampyo roll. This roll was very popular item for picnic or all kinds of event to bring. Purely the taste of mother

Kampyo in the field	Peeled and dried	Kampyo roll

Gyoza
Gyoza is originally Chinese dish ,but very popular in Japan too. It is available in authentic Chinese restaurant, Japanese style Chinese restaurant or gyoza speciality restaurant . Same time , gyoza is well made in home. My mother also used to make gyoza quite often and it was my favorite food. One day my mother planned to make gyoza for dinner, arranged all the ingredient then she felt very sick from a cold So, she called me and said she will quit to make gyoza but order some deliverly food. I was aroud 7 or 8 years old, couldn't give up my favorite food so asked mother that can I try to make it by myself.. So that was my first cooking career and result was ,,,,,of course very successful !! My father and sister couldn't believe that not only taste was perfect but so many pieces.I made. And I ate a lot as usual. Long long time had past, but there is not so much different between my first gyoza and the one we serve in restaurant.There are so many variations in recipe, AN' s gyoza is rather orthodox. We use more vegetables than meat ( this is really a lot of work because after minced and squuezed vegetables reduce their quantity till 20 % ) garlic and ginger decide storong and spicy flavor.For the pork meat, I always go my favorite meat shop, ask freshly grind. So our gyoza is well balanced, quite healthy and tasty food .

vegitables and minced pork	foaming	ready !!

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