Ingredients
5 tsp sake
2 spring onions
3 tbsp lemon juice
1/8 tsp hichimi togarashi
4 oz daikon
3 tbsp japanese soy sauce
1 pinch msg
Directions
Warm the sake in a small sucepan. Ignite with a match, off the heat,
and shake tha pan gently until the flame dies out. Pour the sake into
a dish and cool. Put the sake with the grated daikon, onions, soy
sauce, lemon juice, MSG, and the 7 pepper spice into a mixing bowl.
Mix well. To serve, place in small individual dishes and serve with
sea bass, sea bream, or sashimi.
Servings: 1 servings
Chirizu (Spicy Dipping Sauce For Sashimi) Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Japanese; Sauce
The History of Recipes
It is possible to read the history of `recipes` way back into distant history, in fact as far into history as the early Egyptians, and possibly even further than that. Having said that, generally, these early records were just very simple hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe in existence, according to academics are a few tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a few documents showing how to cook the recipes cooked by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. Aspicius also tells us how the ancient chefs made use of a wide range of herbs and spices, including a few that are still present in modern kitchens for example thyme, rue and dill. Later, there were some books dating from the 14th Century ; a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the indian curry that appears on menues today, but rather recipes for the types of food on the menues of the rich and powerful. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab countries, such as basil and coriander. The introduction of these new foods and spices caused an outbreak in books on cooking, some of which still exist in private collections. For the decades that followed, the upper-class families of Wesstern Europe strove to serve up the best banquets, and as a consequence, cooks and their recipe collections were at a premium. Nevertheless, it wasn`t until the 1800s that fine cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, verifying, and recording recipes common in their social group. By the time we get to the 1900s, cookery publications were greatly in demand due to more people being able to read, people having more spare time and having more disposable income. |
We hope you enjoy this Chirizu (Spicy Dipping Sauce For Sashimi) recipe.
