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Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals).
To cap the series on answering our readers’ requests, we chose a desire “to clean and prepare fish.”
The in-season Japanese sardine is opened flat with the hands. Since sardines are tender, they can be filleted with your hands instead of a knife after removing the head and guts.
The flesh and bones are separated by running the ball of the thumbs along the bone. Once you get the hang of it and get better, cleaning fish will become fun.
According to the Japan Fisheries Information Service Center based in Tokyo, the catch and price of Japanese sardines continue to be stable this year. Once you learn how to open them flat with your hands, a process called “tebiraki,” your cooking repertoire will expand to include fries, fish cake balls and more.
By LUCKY MAE F. QUILAO
Published July 3, 2021 11:32am
Filipino professor Mark Anthony Redo (Tokyo University) A 32-year-old Filipino assistant professor at the Tokyo University of Marine Science and Technology has started helping engineering students at his former school with the knowledge and skills he learned in Japan. I have close communication with my professor at UP-Diliman. At the same time, I am building a good network here so I can equip myself further with the knowledge and skills that the Philippines could not provide at the moment, said Mark Anthony Redo who was just given a tenure track with the university s Department of Food Science and Technology last April 1.
Consumption is showing signs of recovering thanks to education targeted at young people and demand among people staying at home amid the COVID-19 pandemic.
Japanese shipping firm Mitsui OSK Lines (MOL), along with its group firm MOL Information Systems, have begun operation of a support system for the planning of car carrier allocation.