My cookbook, WASHOKU:Recipes from the Japanese Home Kitchen (Ten Speed Press, 2005) provides a solid introduction to the principles and practice of harmony and balance (washoku) in the kitchen and at table. This workshop page enables me to guide you further.  ENJOY! 

Lesson Fourteen: Rice & Seafood Sausages


(Chikuwa) Kayaku Gohan

Mixed Vegetables & Roasted Fish Sausage Pilaf

I welcome your feedback -- especially captioned photos with a brief description of your kitchen sessions when you try making the recipe above, or in WASHOKU. Those interested in offering feedback, please download a set of guidelines for submitting and displaying your work. To further teaching goals, I may post some of the feedback to this site, adding my commentary.

The Language of Food: "fish paste"

Surimi                   Neri Seihin

すり身      練り製品

Even a skilled fishmonger leaves some flesh clinging to the bones when filleting a fish (novices are likely to leave quite a bit more). In commercial fish-processing plants this "extra" meat is "reconfigured" to make a fish paste: SURIMI. Various dumplings and sausage-like products made from surimi are collectively called neri seihin or fish-paste products. Sometimes the surimi is steamed, sometimes grilled or spit-roasted, and sometimes fried.

derives from the verb suru "to grind" or "to mash."

is, literally, "flesh."


(steamed fish paste)
(grilled, spit-roasted fish paste)
Satsuma agé
(fried fish paste)
Every 6 to 7 weeks, I will post a new lesson to this Washoku Workshop page

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