「 月別アーカイブ:2017年12月 」 一覧

Konbu

KONBU(KOBU) for Japanese Washoku

2017/12/12   -Ingredients

About Konbu Konbu is one of the seaweed. In Japan, we use for making dashi, eat by simmering, there are many processed foods, too. Type of Konbu Most Konbu is from HOKKAIDO, other place is SANRIKU(=Pacific ria coast of TOHOKU). The type is different by their place. MA-KONBU Using for Dashi. This is top quality of Konbu, dashi is ellegant and clear. RAUSU-KONBU Using for Dashi. This dashi is rich and a littele yellow. RISHIRI-KONBU Using for Dashi. This dashi is refreshing and has strong UMAMI. HIDAKA-KONBU Using for Dashi and Eating by simmered. UMAMI is not so strong than the …

Katsuo Konbu Dashi5

HOW TO MAKE KATSUO & KONBU DASHI

2017/12/11   -Recipes

KATSUO & KONBU DASHI is a basic dashi for WASHOKU. Dashi soup you made is best before 2days with cold storage, 2weeks with frozen storage. Of course it’s better you make every time for every cooking.   Ingredients Water: 1L Dried Konbu:about 5cm*10cm Katsuobushi=dried bonito flakes: about 15g Directions Put water and konbu in a saucepan. If possible, soak Konbu in water more than 30min. Simmer on medium heat. Remove Konbu when small bubbles appear in the saucepan. If you forget to remove, the water is boiling and soup is too mush smells of Konbu. Once boiled, add more water a littele(about 2Tbc), or stop heating. Then …

Dshi

JAPANESE DASHI

2017/12/09   -Washoku Note

Basic JAPANESE DASHI = KATSUO & KONBU DASHI KATSUO&KONBU Dashi is used almost Japanese recipes, it is often called ICHIBAN DASHI(=first DASHI). When you search any Japanese recipes, if you find the words “Dashi” or “Japanese soup stock”, this means “use KATSUO & KONBU DASHI”. This dashi is essential for each Japanese meal, but almost Japanese feels making Dashi is too much hassle. HOW TO MAKE KATSUO & KONBU DASHI About KATSUOBUSHI(=dried bonito) About KONBU(KOBU) KONBU DASHI Making KONBU DASHI is easy, only using dried Konbu(=Kelp) and water. There is many kinds of dried Konbu, you can choose by your cooking. Cold-brewed is the …

Gohan

HOW TO COOK GOHAN

2017/12/06   -Recipes

Using the rice cooker here   Measure rice 180cc=1gou:gou is used when cooking the rice in Japan. Washing quickly The best way is using a bowl, but almost Japanese use the rice cooker bowl which is called “Uchi-Gama” = the bowl(kettle) set inside the rice cooker. The rice absorbs most water at first time. You should change the water soon. This will help to remove rice bran. First time If the water looks discolored or filled with floating bits of broken rice or dirt, rinse a second or third time. Don’t wash strongly, and you don’t need to rinse until …

Tazukuri

HOW TO COOK TAZUKURI(GOMAME)

2017/12/06   -Recipes

TAZUKURI is one of 3 IWAI-ZAKANA for OSECHI, this called GOMAME, too. TAZUKUTI is dried small fish. It looks like NIBOSHI (=Dried Small Sardines). Ingredient TAZUKURI:About 50g(Dried) <A> Sugar:2Tsp Soy source:1Tsp Water:1tsp Sake:1Tsp Derections Roast TAZUKURI using pan. Put <A> in source pan, and boil it down until reducing to almost halve. While source is hot, put 1 into 2. Each fish well dressed, cooling down on a beaking sheet with drripped a littele oil. If you like, you can add Japanese red chili pepper.    

Kazunoko

HOW TO COOK KAZUNOKO for OSECHI

2017/12/05   -Recipes

KAZUNOKO is Herring Roe. Usually salted is available. One of the three IWAI-ZAKANA. They are used after remove salt. Soak in water 1 day to remove excess salt. Peal thin skin. (use tooth pick to remove tiny skin) Soak in Japanese DASHI(Recommended is KATSUO & KONBU DASHI), with MIRIN and Soy source. JAPANESE DASHI is too difficult, and there are many kinds of DASHI. I recommend to use a soup stock pack, not powder type. If you want to know DASHI, please read another topic, DASHI.  

KuromameMitsuni

Kuromame Mitsuni for New year dishes in Japan

2017/12/05   -Recipes

Essential dishes for OSECHI, Kuromame is one of  the three IWAI-ZAKANA. There are many recipes, below recipe is a easy version I think. If you know more traditional way, please go to Traditional Kuromame for Japanese new year. Ingredients Black soy beens(dried):250g <A> Water:1000cc Sugar:150-180g(white sugur or granulated sugar recommeded) Soy source:30cc Salt:1/4tsp Baking Soda:1/2tsp Directions Put <A> in a souce pan, boring it to a boil once(about 30 seconds) and cooling down. Rinse dried black soy beens, and drain in a strainer. Put beens into 1 and let it out overnight. Once boiled, skim the scum off the top. Then …

Osechi

OSECHI Ryori Japanese New Year’s special dishes

2017/12/04   -Washoku Note

OSECHI Ryori (OSECHI) is a special New Year’s dishes. Many kinds of dishes are put in  the boxes. These boxes is called “JU-BAKO”, and usually used 3 boxes. 1st Box(ICHI-no Ju) IWAI ZAKANA(3 kinds traditional dishes) AND KINTON, DATEMAKI, EBI etc… KUROMAME TAZUKURI(GOMAME) KAZUNOKO 2nd Box(NI-no Ju) Gurilled fishes and Vinegared foods BURI or Other fish NAMASU TATAKI GOBOU KOBUMAKI 3rd Box(SAN-no Ju) NIMONO(Simmered dishes)