Ground Fresh Fish, Seafood and Poultry

Japanese cooking calls for a good deal of ground fish, seafood and poultry—all of which are easily obtainable in Japanese markets. But if you have a meat grinder or a food processor there’s no problem. You can also hand chop to a fine mince.

Whatever equipment you plan to use, it should be clean, dry and well honed. Be sure your raw ingredients are thoroughly cleaned and trimmed. Carefully shell and devein shrimp; skin and bone chicken or fish, removing as much fat as possible. Towel-dry your ingredients and cut them into small pieces before feeding them into whatever machine you use.