How do you eat Kama on Hamachi?
Grill your collars over high heat, painting them with sesame oil, until they are cooked through and a little charred. Generally this is pick-it-up-and-eat-it food, but you can pick at hamachi kama with chopsticks or a fork. Serve with a salad, steamed rice, and plenty of beer.
What is Saki Kasane?
sakikasane (先重ね) – blade thickness (kasane) at the yokote. saki-zori (先反) – curvature (sori) of the blade with the center of the curve lying near the point. The term is also used to denote swords produced in this period.
What is the name of Nobunaga’s sword?
The temper line is small chōji midare, nie with much activity. A later branch of the Yamashiro tradition, was the Hasebe school which was active in the Nanboku-chō period and early Muromachi period. It was founded by Hasebe Kunishige who originally came from Yamato Province.
What is the Nagasa Katana?
The Nagasa of a Japanese sword describes the length of the blade. It is found by measuring in a straight line from the back notch on the back of the habaki, called the Munemachi, right to the very tip of the blade as shown in the illustration above.
How do you eat salmon Kama?
The best way is to fillet your salmon from right behind the head, taking the collar with you. Then, you slice off the collar from just behind the pectoral fin. Salmon collar is made for grilling. I cook them in no other way, although you could broil them if you don’t have access to a grill.
What is the tip of a katana called?
Kissaki
The Kissaki is the tip of the Japanese blade. This is also where you will find the Boshi which is the hardened edge section of the tip and the Yokote which is the dividing line where the surfaces change between the blade and the tip.
What’s the oldest samurai sword?
Kogarasu Maru Amakuni is considered the father of the samurai sword, which makes the Kogarasu Maru the oldest samurai sword in Japan.
How long is a wakizashi?
A wakizashi is a short sword with a blade between 30 and 60 cm long, usually worn in tandem with a full-length sword (katana). Wakizashi were fashionable in the Muromachi period (1392–1573) and later.
What kind of fish is a Hamachi Kama?
Hamachi Kama is the collar of yellowtail fish (Hamachi). It is the most fatty and juicy part of the fish and there are two in each yellowtail (one per side). Usually it is grilled/broiled until the skin is crisp and the inside is just cooked through.
What was the history of the kama weapon?
Kamas The kama has a fascinating history dating back at least as far as the 12 th century in Okinawa, Japan. Like many other Japanese weapons from this time period, the kama was once a mere farming tool, repurposed for fighting, used by farmers to get around the weapons ban placed on them by the feudal government.
What kind of oil do you use for Hamachi Kama?
Grill your collars over high heat, painting them with sesame oil, until they are cooked through and a little charred. Generally this is pick-it-up-and-eat-it food, but you can pick at hamachi kama with chopsticks or a fork.
What do you serve with Hamachi Kama collars?
Grill your collars over high heat, painting them with sesame oil, until they are cooked through and a little charred. Generally this is pick-it-up-and-eat-it food, but you can pick at hamachi kama with chopsticks or a fork. Serve with a salad, steamed rice, and plenty of beer.