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1
Remove the bones from the salmon, cut into bite-sized pieces, sprinkle with sake, and let sit for about 10 minutes.
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2
Mix together the kanzuri and ketchup.
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3
Peel the skin from the lotus root, cut into 1 cm-thick quarters, and soak in water with a small amount of vinegar.
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4
Drain the excess water from the salmon and lotus root and coat in cake flour.
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5
In a frying pan, heat the salmon and lotus root in olive oil over low-medium heat.
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6
Cook until both sides are golden brown.
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7
Add the kanzuri ketchup paste from Step 2.
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8
Briskly stir-fry and remove from the heat.
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9
Ready for packing!
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10
This is hijiki seaweed, julienned carrots, and bean sprouts marinated in a sweet vinegar; Tochio aburaage deep fried tofu baked with Japanese leeks, miso, and cheese; egg-wrapped kabocha squash, kinako, and raisins; green bell pepper, shimeji mushroom, and bonito flake stir-fry.
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11
Kanzuri paste is a spicy paste produced in Myoko City in Niigata Prefecture.
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12
After exposing the red chili peppers to snow, they are mixed with rice malt (koji), yuzu citrus, and salt, and left to ferment for three years.
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13
Tochio atsuage is also from Niigata prefecture!
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14
The name ooguchi lotus root comes from the name of a district called Oochi in Nakanoshima in Nagaoka City.
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15
It is the largest production area of the prefecture.
