Welcome to our first series of Local Secrets by Miru. While we are living amidst uncertainty, we invite you to wander into the Miru world – to find comfort, and to experience the world with new eyes and in a new way. At Miru Collection, we believe that food is a great way of uniting people. We also consider it an art, and in it we find solace.
Staying on the paradise of Amami island where the crystal clear waters of Akaogi Bay meet the cloudless vibrant skies, you will experience nature like no other. At Amanari, Miru Amami’s flagship restaurant, we celebrate nature in our cuisine, by ensuring our flavors reflect the best of the island’s land and sea. Today, we hope to brighten your spirits with 4 traditional Amamian dishes which are much loved by our guests and chefs at Amanari.
Through these Miru Collection recipes, we hope to take you on an unforgettable culinary journey, where you will be transported to the magical Amami island.
This recipe is a spin-off to the best Japanese food on Amami Island. Otherwise known as Keihan, this is a traditional dish that can be found in Kagoshima. The locals take pride in this light, nutritious and historical dish that was claimed to be served during the Edo Period in the 1600s. Our modern take on Keihan is to replace the rice with ramen, while still paying homage to the simplicity and seasonality of Amami’s most famous chicken rice.
The Ingredients (Serves 2)
To make the soup, you need to prepare:
To prepare noodle and toppings:
In the southern part of Japan, sea breams begin to lay eggs during Amami Oshima winter time in December. Once they are fully grown, they live among the bottom parts of the ocean that are reefy, sandy and muddy and so you may get lucky with a fresh catch when you go fishing along Oshima Strait. This type of fish is seasonal and tastes the best during springtime between the month of March to May. Locally known as Tai, the king of fish, sea breams are traditionally used for celebrations by the Japanese people as it indicates good luck based on its red color tone and beautiful form. This recipe includes a type of seaweed known as Kelp, widely used in Japanese meals.
The Ingredients (Serves 2)
To prepare sashimi:
For the garnish:
The best Japanese breakfast, lunch or dinner is one that involves both Salmon and green tea in a meal. Would you agree? And the Japanese language identifies this delicious match made in heaven recipe as ochayazuke. Simple yet comforting, the toasty and bitter sweetness of green tea makes the perfect broth to bring boldness and add flavor to rice. Our recipe is quick, easy and flexible to suit your personal preference so long as you use high quality ingredients.
The Ingredients (Serves 1)
Grill the salmon in the oven for 1 minute, at 180℃
Use a fork to shred the grilled salmon into small flake pieces.
Serve cooked rice in a bowl and then add salmon and toppings over the rice.
Finish off by pouring the hot green tea over, just before eating.
Before you decide to go for your regular sushi take out, we implore you to make your own sushi platter at home with this exquisite recipe. Temari are typically known as ball-shaped sushi and they are served with a variety of toppings for fun occasions. The perks of being close to the fisherman village is that we are blessed with an abundance of fresh seafood. Depending on where you are located right now, when shopping for toppings we recommend that you source from a reliable provider to ensure the freshness of carefully selected seafood or a sashimi supplier that can have them freshly flown from Japan.
The Ingredients (To make 12 pieces)
For sushi rice
Topping suggestions for sushi ball:
If you loved the cooking and tasting the dishes above, we can’t wait for you to discover Miru Amami and immerse yourself in the full culinary experience at Amanari. For more Japanese delights done the Miru way, be sure to check out our other recipes from our sister properties (Kyoto and Niseko).