COLD FISH: Directed by Sion Sono (Love Exposure/ Suicide Club)

The latest feature from cult Japanese writer-director Sion Sono (Love Exposure), Cold Fish is “yet another step in Sion Sono's rise as one of Japan's most consistently bold and intriguing film makers… [and] stands as one of the most powerful, punishing works to come out of Japan this year” (Twitch).

Inspired by and loosely based on the real-life exploits of serial killer couple Gen Sekine and his ex-wife Hiroko Kazama (the perpetrators of Tokyo’s notorious 1993 “Saitama serial murders of dog lovers” killings), the film is a psychotic cavalcade of sex, violence and comedy that has been hailed by Variety for its “gleeful humour and dare-you-to-watch aesthetic”.

Shamoto runs a small tropical fish shop. His second wife, Taeko, does not get along with his daughter, Mitsuko, and this worries him. One day Mitsuko is caught shoplifting at a grocery store. There they meet a friendly man named Murata, who helps to settle things between Mitsuko and the store manager. Since Murata also runs a tropical fishshop, Shamoto establishes a bond with him and they become friends; Mitsuko even begins working for Murata and living at his house. What Shamoto doesn’t know, however, is that Murata hides many dark secrets behind his friendly face. He sells cheap fish to his customers for high prices with his artful lies. If anyone detects his fraud or refuses to go along with his moneymaking schemes, they’re murdered and their bodies disposed of by Murata and his wife in grisly ways.........

Discover Korean Food #52: Dr. Sook-Ja Yoon's "Domimyeon, Stuffed Sea-bream Casserole with Vegetables"

Domimyeon is a casserole made of fried sea bream fillets, vegetables, and potato starch noodles in boiling broth. This dish is served and eaten while it is simmering. Domimyeon is unique in taste, luxurious-looking, and easy to eat since it uses boneless fish fillets.

[Ingredients & Quantity]

500 g (small 1 body) sea-bream : 0.8 g (1/5 tsp) salt, 0.1 g ground white pepper 

10 g (2 ea) brown oak mushrooms, 1 g stone mushrooms, 2 g Jew's ear mushrooms 

20 g (1 ea) red pepper, 40 g potato starch noodles, 20 g crown daisy 

3.5 g (1 tsp) pine nuts, 8 g (4 ea) gingko, 10 g (2 ea) walnut 

15 g watercress, 180 g (3 ea) egg, 21 g (3 tbsp) wheat flour, 26 g (2 tbsp) edible oil 

800 g (4 cups ) broth, 9 g (½  tbsp) clear soy sauce, 4 g (1 tsp) salt 

60 g beef (top round, sirloin)

* Broth : 150 g beef(brisket, shank), 1.2 kg (6 cups) water 

* Dumpling : 20 g minced beef, 10 g tofu

* Seasoning sauce① : 3 g (½ tsp) clear soy sauce, 1 g (¼ tsp) sesame oil

* Seasoning sauce② : 6 g (1 tsp) clear soy sauce, 4.5 g (1 tsp) minced green onion, 2.8 g (½ tsp) minced garlic, 0.1 g ground black pepper, 1 g (¼ tsp) sesame oil 

* Seasoning sauce③ : 2 g (⅓ tsp) soy sauce, 2.3 g (½ tsp) minced green onion, 1.8 g (¼ tsp) minced garlic 0.1 g ground black pepper, 2 g (½ tsp) sesame oil