#redseabream

[utagejp]

真鯛のムニエルが仰天旨い‼️ ムニエルとはフランス料理のひとつで、製粉屋さん(meunier)の意味を持ち、魚に塩コショウし小麦粉をまぶして、バターで焼く調理法です。今朝は熟成させた真鯛をムニエルして、ゴマ味噌ソースをかけ、彩り野菜を添えました〰️😋 美味しく健康に、自然の恵みに感謝して頂きます(合掌)。 #ムニエル #真鯛 #釣り名人渡辺さん #松井宏之 #農人たち #大地の宴 #meunier #redseabream #daichinoutage #utage_jp #tokyo #japan (大地の宴 ダイチノウタゲ) https://www.instagram.com/p/CpGSZepSnjt/?igshid=NGJjMDIxMWI=

[rikagoto1]

デザインを担当させて頂きました。煌びやかに咲く桜をイメージしました。一点ものなので是非♪

⇒ http://minne.com/items/18052919 #ハンドメイドマーケットminne

桜きららネックレス 素材:silver950&真鍮 調整可能

オーダー承ります。 お気軽にご連絡下さいませ。 制作: 原田健二

[tomihara-design]

「心地いいね」マダイたちは心地よい光を浴びていつもより優しい気持ちになった。

[koikishu]

Essential Japanese Seasonal Decorations - New Years

Seasonality: Mid-Late Winter/ December & January

Japanese Name: Kagamimochi & Madai Wreaths

English Name: Mirror Rice Cake & Red Sea-bream Wreaths

    Kagami mochi [鏡餅] is a traditional Japanese New Year decoration. It usually consists of two round mochi (rice cakes), the smaller placed atop the larger, and a daidai (a Japanese bitter orange) with an attached leaf on top. In addition, it may have a sheet of konbu and a skewer of dried persimmons under the mochi. It sits on a stand called a sanpō (三宝) over a sheet called a shihōbeni (四方紅), which is supposed to ward off fires from the house for the following years. Sheets of paper called gohei (御幣)folded into lightning shapes similar to those seen on sumo wrestler's belts are also attached.

    Red sea bream is a name given to at least two species of fish of the family Sparidae, Pagrus major and Pagellus bogaraveo. In Japan, Pagrus major is known as madai (真鯛, or "genuine tai") and is prized both for its flavor and for its traditional use as an auspicious food often served at New Year's and festive occasions such as weddings.

(Text Source 1) (Text Source 2)

DISCLAIMER: This is not a sponsored post from the source website nor am I selling these items through this tumblr account. This post is the result of my finding this item to adorable and/or beautiful to not include on this account. Thank you for your understanding.

[utagejp]

鯛めしを丁寧に作る 真鯛は、旨味成分のグルタミン酸、疲労回復効果・新陳代謝を促進するアスパラギン酸がタップリで、インスリン分泌を促進し筋肉の成長や修復を助けるロイシンや、タンパク質合成に関わるリジンなどの必須アミノ酸も多いのです。今朝は土鍋で、新米、水、薄口醤油、酒、昆布、真鯛を炊き込み、三つ葉〰️😋 美味しく健康に、自然の恵みに感謝して頂きます(合掌)。 #鯛めし #真鯛 #釣り名人渡辺さん #自然栽培米 #大地の宴 #redseabream #daichinoutage #utage_jp #tokyo #japan (大地の宴 ダイチノウタゲ) https://www.instagram.com/p/CkWiFIGy6IP/?igshid=NGJjMDIxMWI=

[rikagoto1]

デザインを担当させて頂きました。煌びやかに咲く桜をイメージしました。一点ものなので是非♪

⇒ http://minne.com/items/18052919 #ハンドメイドマーケットminne

桜きららネックレス 素材:silver950&真鍮 調整可能

オーダー承ります。 お気軽にご連絡下さいませ。 制作: 原田健二

[koikishu]

Essential Japanese Seasonal Decorations - New Years

Seasonality: Mid-Late Winter/ December & January

Japanese Name: Madai & Sho-Chiki-Bai

English Name: Red Sea-bream & the “Three Friends of Winter”

     Red sea bream is a name given to at least two species of fish of the family Sparidae, Pagrus major and Pagellus bogaraveo. In Japan, Pagrus major is known as madai (真鯛, or "genuine tai") and is prized both for its flavor and for its traditional use as an auspicious food often served at New Year's and festive occasions such as weddings.

     The Three Friends of Winter, also known as Suihan Sanyou in Chinese or Sho-Chiku-Bai in Japanese, symbolize the pine, bamboo, and plum. The Chinese observed that the pine, bamboo and plum do not wither as the cold days deepen into the winter season unlike many other plants. Known by them as the Three Friends of Winter, they entered the conventions of East Asian culture. Together they symbolize steadfastness, perseverance, and resilience. They are highly regarded in Confucianism and as such represent the scholar-gentleman's ideal.

(Text Source 1)(Text Source 2)

DISCLAIMER: This is not a sponsored post from the source website nor am I selling these items through this tumblr account. This post is the result of my finding this item to adorable and/or beautiful to not include on this account. Thank you for your understanding.

[pr-en-umitron]

Umitron Seafood Continues Its Journey Into International Waters

UMITRON PTE. LTD. (Location: Singapore, Co-founder/President Masahiko Yamada, hereinafter UMITRON), a leading provider of technology solutions for the aquaculture industry, is excited to announce the launch of its seafood brand in Singapore in partnership with Chef Shusuke Kubota from Omakase at Stevens. This partnership will bring Umitron’s sustainably farmed Japanese red sea bream to local consumers via a carefully crafted limited-time menu (available until 15 June 2023 only) that is guaranteed to be a gastronomical delight. 

The company, which has been a pioneer in developing cutting-edge solutions to support aquaculture producers, is now taking its commitment to environmental stewardship to the next level by teaming up with the renowned chef to showcase the delicious possibilities of more sustainably-farmed seafood.

With the global demand for sustainable seafood on the rise, Umitron is poised to make a significant impact in the industry by offering high-quality, responsibly sourced seafood products to customers around the world. The company's innovative technology solutions, which include advanced AI and data analytics solutions, have been instrumental in helping farms to achieve a more sustainable production footprint and reducing the environmental impact of the seafood industry. 

"Since Chef Ishii, who has been working with us on sustainable seafood activities in Japan, introduced us to Chef Kubota, we have been talking about doing something together in Singapore someday," said Masahiko Yamada, Co-founder of Umitron. "Chef Kubota creates magic with seasonal Japanese ingredients to create dishes that are loved by everyone in the diverse city of Singapore. Awareness of the need for sustainable seafood is still low, but we believe that by exposing people to the background along with the excitement of the cuisine, it will be more memorable for consumers."

Chef Shusuke, who has been praised for his innovative approach to Japanese cuisine, is excited to be working with Umitron to showcase the delicious possibilities of sustainable seafood in Singapore. "I was introduced to Umitron through Chef Ishii of Sincère, and I was very impressed when I heard about Umitron's technology. It was beyond my imagination that such remarkable technologies exist, and AI can feed fish based on their hunger levels and reduce the amount of feed wasted based on video and satellite data analysis," said Chef Shusuke. "Such technologies are great for farmers and the environment. For the consumer, eating sustainably-farmed seafood produced in this way is also good for the future. I wanted to be part of this process of advocating for more sustainable and marine protection-focused seafood choices."

Moving forward, Umitron is committed to bringing this seafood action to the global community, connecting stakeholders across the entire aquaculture value chain with consumers who want options that protect the oceans of tomorrow. With Asia as a starting point, the team wants to work with like-minded organizations to accelerate this initiative and roll it out to other parts of the world. 

The company is currently looking for partners who are interested in food sustainability and taking action to push the aquaculture industry forward and towards more environmentally friendly seafood choices. If you belong to an organization eager to join this wave of change with us, please contact us at [email protected].

For more information about Umitron and its sustainable seafood brand, please visit https://www.umitosachi.umitron.com/.

About Umitron

UMITRON is a Singapore and Japan-based deep tech company aiming to solve worldwide food and environmental problems by empowering aquaculture with technology to achieve a more sustainable footprint. Over the past few years, we've developed products exclusively for the industry using a combination of IoT, satellite remote sensing and A.I. technology. We are committed to achieving industry growth by improving the working environment and ensuring a safe and stable supply of marine resources with a strong focus on marine and coastal conservation and protection.

Ultimately, we aim to realise our mission to 'install Sustainable Aquaculture on Earth'.

Umitron website: https://umitron.com/en/index.html

About Omakase@Stevens

Nestled in a bustling area along Stevens Road in Singapore, Omakase at Stevens is a contemporary Kappo restaurant using Japanese and French techniques to create a delicious and visually stunning culinary experience with the freshest and high-quality seasonal Japanese ingredients.

Omakase website: https://www.omakase.com.sg/

About Executive Chef Shusuke Kubota

Hailing from the city of Nagano and a graduate of the prestigious Tsuji Culinary Institute, Executive Chef Shusuke Kubota brings years of world-class culinary experience and knowledge to the palates of diners at Omakase@Stevens. Having apprenticed at renowned restaurants in France and Japan, Chef Kubota strives to use his Japanese roots and influences of French cooking techniques and style to tantalise all five senses with a wide selection of daily specials presented in their true form.