MUSHI KUJIRA
(Boiled Whale or Bass)

Two pounds of fish; one half teacupful of syou; orange and lemon skin; two long, large radishes; two tablespoonfuls of vinegar; salt, and dash of cayenne pepper.

Take off all bones and slice the fish daintily in long slices, and then in half-inch dice. Sprinkle with salt, and leave for about fifteen minutes. Cut radishes in long, even, delicate strips. Boil for a few minutes, strain, then add half a cupful of syou sauce and two tablespoonfuls of a fine vinegar. When it boils, drop in the fish slices. Boil up, then push to back of range, and, covered tight, let it simmer for half an hour. Grate the peels of half a lemon and half an orange, and sprinkle over the fish, after having removed it to a hot platter. Serve with boiled rice.

NOTE. This dish comes from Nagasaki, and is really a Japanized Chinese dish. Japanese cooking of fish greatly resembles that of the Chinese.

TEMBANI OF MACKEREL (Fish Delicacy)

One good-sized mackerel; one fresh radish; one cupful of syou sauce; vinegar; orange or lemon peel; one half cupful of cooking juice.

Clean the fish, and remove all bones. Cut into half-inch dice, sprinkle with salt, and let stand for about half an hour. Wash the radish and cut into thin pieces, then throw it into the salted, boiling water. Boil for about five minutes, then strain off all water and add half a cupful of syou sauce and the same amount of cooking juice. Let all boil up, then add the fish and let it simmer for about twenty-five minutes. Remove from the fire, and before serving add a tablespoonful of vinegar. Place on a hot platter, and sprinkle with grated lemon or orange peel. Serve with boiled rice.

ONIGARA YAKI (Broiled Lobster)

One lobster; syou sauce; salt and pepper; powdered sanshi spice.

Wash the lobster carefully in cold water. Place in boiling, salted water, and boil very slowly for one hour. Remove from the saucepan, and immediately throw into cold water. Cut in two pieces lengthwise, and dip each half in syou sauce. Place upon gridiron, and toast well both back and front, taking minute care not to blacken skin and fins. Once again cover with syou sauce, sprinkle with sanshi spice and pepper, and serve.

NOTE: Sanshi spice is made from the seeds that grow on the sanshi tree in Japan.

YAKI ZAKANA (Fried Fish)

For any small fish. Wash the fish and scale it if necessary, removing all fins. Rub well with salt. Have ready a deep iron pot and use peanut or goma-seed oil, or, if preferred, olive oil. Do not have too much oil in pan, but only enough to prevent burning. Lay the fish in the pan, but do not crowd one on top of another; fry a light brown, being careful in turning not to break the fish. Have ready oil-fried Tofu, and place each fish on a cake of about the length of the fish. Sprinkle with grated lemon peel, and serve with rice, very hot.

NOTE: Tofu is made from a mixture of syou bean and rice. It is mashed and rolled into a thin cake, and fried in oil, very much like pancakes.

JAPANESE FISH BALLS

Take any boiled fish, cold, and mix with rice, boiled to a paste. Roll in flour to balls the size of large marbles; toss into boiling goma-seed oil, and fry a golden brown.