Japanese New Year’s food is called osechi-ryori, and colorful dishes are packed in layers of lacquer boxes, called jubako. The kinds of osechi dishes prepared at Japanese homes vary from region to region. Common dishes are kobumaki simmered kombu rolls, kuromame simmered black soy beans, kurikinton mashed sweet potato with sweet chestnuts, tazukuri candied dried sardines, and so on. Gobo burdock, renkon lotus roots, shrimps are often used ingredients. Also, various zoni mochi rice cake soup are commonly eaten during the holiday. Continue reading
This well-known, permanent water plant with its beautiful white and pink lily flowers, coming from Asia. Not all water-lily is the only edible root and stem. It has a crispy fibrous structure with a mild, distinctive taste, some say that it looks like artichoke.
They can be cooked in many ways: fried/roast mixed with other vegetables, which are used in vegetarian dishes, dried, boiled in soup, or candied. It is also used raw insalads, cut into slices at a very attractive appearance. In addition, they also have a special starch that is very useful.
Since Japan is surrounded by ocean, seafood has always been a big part of Japanese cuisine, and rice. Originally, it was raw fish arinated in salt to keep it and eaten with seasoned rice. For sushi dishes do you use sushi rice, which is seasoned with a sweet vinegar mixture. Sushi has many kinds of fish but also without. Continue reading
A staple in Asia for 2,000 years, tofu is known for its extraordinary nutritional benefits, as well as its versatility. Tofu, also known as soya curd, is a soft cheese-like food made by curdling soya milk with a coagulant. Tofu is a rather bland tasting product that easily absorbs the flavours of the other ingredients. Tofu is sold in water-filled packs or in aseptic cartons. Fresh tofu is usually packaged in water and should be refrigerated and kept in water until used. If the water is drained and changed daily, the tofu should last for one week. Tofu can be frozen for up to three months. Freezing will change its texture however, it will make the tofu slightly chewier.
Soba is the Japanese name for buckwheat. It is synonymous with a type of thin noodle made from buckwheat flour, and in Japan can refer to any thin noodle , known as udon. Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup. It takes three months for buckwheat to be ready for harvest, so it can be harvested four times a year, mainly in spring, summer, and autumn. In Japan, buckwheat is produced mainly in Hokkaido. Soba that is made with newly harvested buckwheat is called “shin-soba”. It is sweeter and more flavorful than regular soba.
Furikake is often brightly colored and flaky. It can have a slight fish or seafood flavoring, and is sometimes spicy. It can be used in Japanese cooking for pickling foods for onigiri, or rice balls.
Onigiri also known as omusubi or rice ball, is a Japanese food made from white rice formed into triangular or oval shapes and often wrapped in nori seaweed. Traditionally, an onigiri is filled with pickled ume, umeboshi, salted salmon, katsuobushi, kombu, tarako, or any other salty or sour ingredient as a natural preservative.
Tempura was introduced to Japan in the mid-1600s by Portuguese sailors. The word tempura can be derived from the Portuguese oun tempero, resulting in a spice or seasoning, or from the verb temper, which means for the season. There is still today a dish in Portugal like tempura to Peixinhos da Horta called the garden’s fish.
Tempura is the Japanese cuisine of fried food that is served with dipping sauce tentsuyu comprising a kind of seaweed dashi broth, mirin rice wine and a sweet Japanese soy and grated daikon, Asian radish and sliced ginger. Bits of sponge usually, fish, shrimp, quid, potatoes and lotus root dip in a bread coating, consisting of water, flour and egg yolk and then deep-fried for 2-3 minutes.
Sashimi is a Japanese delicacy primarily consisting of fresh, untreated raw fish, even thin slices of raw beef can be included. verything is sliced into very thin pieces, but dimensions vary depending on the type of item and chef, and served immediately with only dipping sauce, soy sauce with wasabi paste and thinly sliced ginger and shredded Daikon radish. Often we mix together, here in the West, that right with Sushi.
The word sashimi means “pierced body”= sashimi = sashi pierced sticked and= mi, body, meat, may derive from the culinary ractice of sticking the fish’s tail and fin to the slices in identifying the fish being eaten.
Kaiseki means stone in the bosom, and refers to a practice where Zen monks would avert famine by heating stones in the folds of their Obi. The term came to mean a light vegetarian meal served before a tea ceremony, perhaps with reference to the simple meal to the monks who knew of the famine as much as a hot stone was.