A fresh spring recipe that lets you enjoy the charm of bamas and seasonal flavors

The charm of Kamasu and the seasonal flavor

A bear is a diverse species of the Order Camas family, and is a particularly popular species in Japan, such as red bears and Yamato Camas. Worldwide, it is distributed widely in the Pacific, Atlantic and Indian Oceans, and is therefore known as a relatively inexpensive fish. However, there are some points to note about this bamas, not only its appearance and characteristics, but also its taste.

The origin of unique shapes and naming

The most distinctive feature of the Camas is its elongated body shape. The wide opening is named because the lower jaw protrudes slightly, and in Japan it resembles a large bag called "bamasu". It also has sharp teeth and aggressive properties, so you need to be careful when fishing.

The taste of bamas and the misunderstanding

There are times when it is misunderstood that the bass is "bad," but what does it actually taste like? Although the bamas is slightly watery, it is characterized by its soft white meat, and can be brought out its deliciousness by cooking methods such as salt-grilled, dried fish, and deep-fried. Although it is possible to eat it raw, it is relatively rare to eat it as sashimi, and it is sometimes prized in some regions. Also, when making sushi, stick sushi made with slurped beef is common.

Unique characteristics of Yamato Kamasu

Yamato Kama trout is also known as "water porridge" and is known for its higher moisture content than other fish. However, this is not bad, and it actually has a rich flavor and sweetness. The flavor deepens even further, especially during the fatty season.

The deliciousness of the beans in season

The season for the beak comes twice a year, in summer and autumn. The season varies depending on the type, with Yamatoka stove being in summer and red beef stove being in autumn. Especially from August to autumn, fatty buckwheat is on the market, allowing you to enjoy its sweetness and mellow taste.

Diversity of the cooking methods of bamas

Seasonal bamas can be enjoyed in a variety of cooking methods, due to its fatty accumulation and depth of flavor. By making it dried fish, you can reduce the watery texture that is unique to it and tighten the body. You can also enjoy the deliciousness of this simple cooking method, such as salt-grilled or deep-fried.

Recommended recipes using bamas

With the arrival of spring, we want to incorporate a fresh breeze into our dining table. This time, we will introduce two dishes that combine a light spring-like feel and a deep flavor: "Steamed tofu and vegetables" and "Garlic-flavored Kamasyaki."

Steamed tofu and vegetables

Ingredients (serves 4)

• Tofu (cotton)... 1 piece
• Jellyfish (ress them back with water)... 4 pieces
• Carrot... a little
• Ginnan (boiled)...8 pieces
• Ginger (grind)... appropriate
• Salt, sake, light soy sauce, sugar, hard flour

How to make it

1. First, drain the tofu and quickly boil it in boiling water and squeeze out the water. Chop the jellyfish, chop the carrots, and slice the ginnan into rounds.
2. Mix egg whites, salt, light soy sauce, sugar and hard flour into tofu, add the vegetables and divide into 8 equal parts.
3. Remove the belly bones of the kamasu, remove the small bones, and then sprinkle salt and alcohol for 30 minutes.
4. Sprinkle thinly on a kamasu, roll the tofu and vegetable mixture from 3, arrange it on a plate, and steam for 15 minutes.
5. Make the silver bean paste, pour it over the steamed kara, and top with the ginger and you're done.

This dish is characterized by its gentle taste that evokes the arrival of spring. The softness of the tofu and the crunchy texture of the vegetables match perfectly, creating a heartwarming dining table.

Garlic-flavored kamayaki

Ingredients (serves 4)

• Small (small)...4
• Garlic... 1 clove
• Grated cheese...1 tablespoon
• Breadcrumbs...1/2 cup
• Tomatoes, Italian parsley, lemons... suitable for each
• Salt, pepper, flour, salad oil

How to make it

1. Grate the kamasu into three pieces and season with salt and pepper.
2. Chop the garlic and parsley into the floured cheese and breadcrumbs.
3. Drizzle the flour with a thin layer of flour and sprinkle both sides with a mixture of garlic and breadcrumbs.
4. Heat plenty of oil in a frying pan and bake the sardine on both sides.
5. Place the stew on a plate and serve with tomatoes, Italian parsley and lemon.

The garlic-flavored kamayaki is attractive for its crispy texture and deep flavor. Why not enjoy this rich flavor on a sunny spring day?