Soy sause

Soy Sauce for Japanese Washoku

2017/12/18   -Ingredients

Soy sauce is one of common ingredients of Washoku. Process of Soy Sauce The process begins with preparation of a batch of soybeans and wheat. These are made into a mash, with rice malt to cause fermentation, which is allowed to “set” for several days. Next, salt water is added and the mixture is permitted to “set” for a year. (In some other soy sauce-making processes, soy sauce is added at this stage instead of salt water=sweet tastes soy sause.) Types There are 5 types. Koikuchi soy sauce = dark colored soy sauce Generally soy sauce Usukuchi soy sauce = …

Roasted duck11


2017/12/15   -Recipes

Roasted Duck is Japanese traditional dish, “KAMO RO-SU”, or “AIGAMO RO-SU-NI” in Japanese. This served as a dish of OSECHI(=New yesr dishes), or X’mas etc.. Ingredients Wild and domestic duck breast <Percentage of soup> Soy sause: 1 Mirin: 1 Sake: 4 Directions Shape breast. Remove excess fats and thin skins. Make the cuts in fat skin. Do step 3 and 4 at the same time. Saute breast skin side down by using pan on the low heat, without no oil. I saute only skin side. Soon fats of skin is melting, put the melted oil on the breast side. This step takes about 10 minutes …


KATSUOBUSHI for Japanese Washoku

2017/12/13   -Ingredients

KATUOBUSHI is dried bonito. There are two types, ARABUSHI and KAREBUSHI. Arabushi Karebushi ref:Ninben Katsuobushi Daijiten Process of KATSUOBUSHI Cutting>>Boiling>>Smoking>>Shaping>>Drying with the mold Actual process is more complicated. Arabushi is finished the step “Smoking”, and Karebushi is finished all process. Arabushi is for processed goods, so we cannot get it in hole. But you can get Karebushi, and HON-KAREBUSHI (=HONGAREBUSHI) is one of Karebushi. This is repeated the process of “Drying with mold” for 3-4times. Type of flakes Thin: Most of reasonable flakes is made from Arabushi, and they used for making dashi. The flakes made from Karebushi is more expensive and delicious, they used …



2017/12/13   -Recipes

ODEN is one of the most popular dish in winter Japan. Many different foods are simmered together in a large pot with a soup seasoned with soy sauce and Katsuo & Konbu dashi. The assortment of ingredients and style of the Oden soup vary depending on the region and the family making it. Hot mustard goes really well with Oden. Ingredients <Oden soup> KATSUO & KONBU DASHI: 2L Soy sauce: 50cc Mirin: 100cc Salt(if you need) Sake(if you need) <Ingredients of oden> DAIKON(=Japanese radish) HARD BOILED EGG KONNYAKU(=Konjac) TUMIRE(=Dumpling made of fish paste) GANMODOKI(=Deep-fried mashed tofu mixed with carrot, lotus root, and burdock …


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


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 …



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 …



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 …



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.    



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.