Nodoguro is a prized fish, so rich in fat it is called "the toro of white fish." The overnight-dried fish I bought at the market was lightly salted using deep-sea water from Noto. The rice was Hyakumangoku, Ishikawa's original variety, developed by the prefecture over nine years and launched in 2017. Its large grains are satisfying to eat and stay pleasantly chewy even when cool.
Ingredients
- Rice (Hyakumangoku)
- Overnight-dried nodoguro
- Water
How I made it
- Grill the overnight-dried nodoguro
- Add water to the rice in the pot and lay the grilled fish on top
- Cover and cook
- Flake the fish, remove the bones and mix it into the rice
Sources: pref.ishikawa.lg.jp
This moment in the journey
Nodoguro rice
Thinking of the long history of the Kaga domain, I made something a little fancy. I had brought home Ishikawa's own rice, Hyakumangoku, and the overnight-dried nodoguro from the market.
I grilled the nodoguro until it looked delicious, laid it on the rice in the pot, put on the lid and let it cook. Meanwhile, I used Kagai Miso from Takagi Koji Shoten for a soup that is one of Ishikawa's local dishes.
When the rice was done, I flaked the flesh of this king of fatty white fish and took out the bones. Mixed into the rice that had soaked up all its flavor, it made a truly luxurious rice dish.
Watch this scene on YouTube11:22
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