Questions with this tag should be about traditional ingredients, preparations or dishes from Japan - such as sushi, sashimi or mochi. Questions about common Japanese ingredients, but which aren't about a specific Japanese dish, should not use this tag.

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0
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1answer
45 views

Is it okay to store sandwich (tonkatsu sandwich) in a container?

i'm thinking of making sandwiches at home and bringing them to the office. Is that okay? I mean, does tonkatsu sandwich have to be hot or warm before it should be eaten? I'm thinking of selling this ...
4
votes
1answer
60 views

Sushi tasted like pure seaweed

What can I do to get avoid a super strong seaweed taste when making sushi? I've had sushi wrapped in seaweed before, and I absolutely love how the roll tastes. However, I attempted to make my own ...
1
vote
1answer
33 views

Where can I find vine leaves in Tokyo? [closed]

I am looking for vine leaves to cook Greek dolma. But I live in Tokyo, Japan. Do any of you know where I could find that ?
2
votes
1answer
78 views

On heating smoked salmon

I'm trying to make onigiri (Japanese rice balls) that are typically stuffed with fish and eaten warm. I'd like to "cheat" and use smoked salmon or canned tuna instead of cooking a whole fish to save ...
1
vote
1answer
82 views

Why is Tsuyu sauce for cold Soba noodles served on the side?

Why are they always served separately as a dipping sauce, instead of mixing it into the noodles like they do with soup?
1
vote
1answer
103 views

What kind of seaweed do I need for Japanese-style seaweed salad?

I've fallen in love with the seaweed salad from a local Japanese seafood buffet. What would be the most cost-effective way to obtain this kind of food in large quantities for regular eating? I would ...
8
votes
5answers
1k views

Meat alternative for tempura?

I am having friends over and plan to make tempuras. Two of them don't like seafood in general so my choice of shrimps and squid might not please them so I was looking for a meat alternative for them ...
4
votes
1answer
153 views

Substituting red beans for adzuki beans?

I've recently gotten into making mochi and really wanted to try my hand at daifuku (red bean paste-filled mochi) and I'm finding that there is an upsetting lack of adzuki/azuki beans available in my ...
3
votes
1answer
496 views

Why do the Japanese eat a lot of raw fish?

Was trying to answer this question for a school age child writing an essay about Japan. Short of Wikipedia's "hundreds of years ago, you arranged for fresher fish by transporting it live" nothing ...
2
votes
2answers
71 views

What device should I use for pressing/fermenting

I regularly make a Japanese side dish of fermented cabbage that's simply pressed down for a day and salted. I'd just jury rigged something up, but it finally broke so now I'm looking to see if there ...
1
vote
1answer
131 views

My Yakisoba came out bitter! How can I reduce the bitterness?

We made this Yakisoba recipe last week, but the noodles came out tasting more bitter than we'd like. I added soy sauce to mine, but that mostly just drowned out the bitterness. What can we do with ...
3
votes
2answers
516 views

What could I use for this Yakisoba dish instead of cabbage?

While planning out our meals for the week, I found this delicious-looking Yakisoba recipe that I would like to try. The recipe looks good, but one thing concerns me. cabbage (~2 leaves) chopped ...
6
votes
2answers
4k views

Can I turn a can of red kidney beans into red bean paste for Japanese Style Red Bean Paste Buns?

I have a can of Red Kidney Beans, and I want to use it to make Japanese Red Bean Paste Buns. Looking online, I found that these buns require Azuki Beans for the paste, not Kidney Beans. Is there a way ...
2
votes
2answers
99 views

Is it really necessary to wipe the powder off of dried kombu?

I looking not to waste time and product experimenting. What are the consequences of leaving the salt / glutimate / etc mixture on kombu when, say, making dashi?
2
votes
1answer
749 views

substitute for shiso leaf in umeboshi makizushi

I would like to make umeboshi makizushi, but I don't have access to shiso leaf which is traditionally paired with the umeboshi. Is there any acceptable substitute for the shiso that is more readily ...
4
votes
2answers
261 views

Mochi: pounded vs. from rice flour

Is there any noticeable difference between mochi made from pounded rice, versus mochi made from mixing rice flour and water together and cooking briefly? If not, why bother with the labor-intensive ...
2
votes
1answer
440 views

Homemade nori -> aonori?

In the USA, sheets of nori cost about 7 cents per gram. But it's 140 cents per gram online as a powder, "aonori," an essential topping for takoyaki and okonomikayi. (My town of 100,000 has several ...
3
votes
1answer
101 views

Why boil adzuki beans for anko twice?

This anko recipe calls for boiling the adzuki beans twice, draining and re-filling the water in between. Why is this done? Is this necessary?
9
votes
2answers
628 views

Reverse engineer the Perfect Japanese Omelet

I've come across this video of a very impressive japanese omelet and I've been trying to understand how it's done and what do I need to make it at home. I've seen this video reproducing the ...
2
votes
1answer
131 views

Oil in Ramen broth

Many recipes online suggest that at some point I should sauté some onions or scallions with vegetable oil and add them to the broth that is meant to go with the ramen. I know of toasted sesame oil and ...
2
votes
1answer
325 views

What should I look for when buying a ramen bowl?

I live in Italy and I love ramen, but I can't seem to identify the characteristics that make for a good Japanese hot noodle serving bowl. What's a good capacity? Is there a well-known substitute that ...
2
votes
1answer
133 views

Advice for Rice balls in bulk

I have my own variant of japanese rice balls that I was hoping for some advice on. One thing to keep in mind is that I'm a college graduate student and put a high priority on minimizing costs and ...
4
votes
1answer
4k views

What cut of beef can I use to make “sukiyaki beef”?

I want to try a recipe for Gyudon (shown below) that calls for thin-sliced "Sukiyaki Beef". My local grocery store doesn't carry anything by that name. I'm comfortable with thin-slicing beef myself ...
3
votes
1answer
143 views

Is Japanese kasutera the same foodstuff as Korean kastera?

The Japanese term カステラ (kasutera) and the Korean term 카스테라 (kastera) are etymologically derived from the Portuguese "Pão de Castela". But does "kasutera" and "kastera" refer to the same foodstuff, or ...
2
votes
2answers
351 views

How to best prepare Sukimono

I am trying to make Sukimono, which is a Japanese type of fermented green cabbage. I'm completely new to fermenting and my first batch came out a bit too salty. I weighted the cabbage down in salt ...
2
votes
3answers
211 views

What dish?: Japanese chicken skewer wrapped in a green leaf and sour red sauce

In Japan, at two occcasions, I had chicken skewer with a green leaf wrapped around it, and in it was also some red sauce with a sour taste. Is there a specific name for this dish? Ultimately I'm ...
7
votes
1answer
1k views

Is Nattou safe to eat when it has white dots on it?

I bought a couple packs of Nattou (fermented soybeans) and stored it in my refrigerator. They come sealed in plastic, so I opened the plastic and only ate about half of one container. I wrapped it ...
0
votes
1answer
132 views

What is this powder served with fried dango?

While in Japan, my husband got some dango from a street vendor. It was dipped in some kind of sesame-based sauce, and served with a little powder to dip it in on the side: What is that powder?
5
votes
1answer
165 views

Dipping sauce for shabu-shabu

I am at the Hilton in Narita, and I've just come back from a wonderful meal of Shabu-shabu. One of the dipping sauces was stated to be soy sauce, but it had a lovely sweet sort of flavor to it, so it ...
0
votes
1answer
163 views

What to order at a Japanese restaurant? [closed]

We would be visiting a Japanese restaurant this weekend. However we are completely clueless what should we order this being our first time. Could you suggest something for beginners? Normally we ...
5
votes
2answers
929 views

Should I freeze gyoza before or after cooking?

I'm about to make a big batch of gyoza and I don't want to eat them all now. I was thinking about freezing them and I want to know which is best from a food-safety and a quality perspective. If I ...
3
votes
2answers
344 views

What is Okinawan “yushi tofu” made from?

Here in Okinawa where I'm currently travelling, there is a dish called "yushi tofu" (Japanese: ゆし豆腐). So far I've only noticed it offered as a variety of Okinawa soba. (Okinawa soba is different to ...
3
votes
6answers
4k views

How do I thicken my Japanese curry after the fact?

I made a lamb based Japanese curry in a slow cooker and unlike my previous efforts (using many of the same ingredients, though in different proportions), it turned out runny and underwhelming. What ...
4
votes
1answer
518 views

My seitan is horrible

I have no trouble preparing the seitan dough, or at least, that is what troubles me the least and can be fixed easily. However, I can't get the texture right. I don't use yeast, just vital wheat ...
5
votes
2answers
751 views

I had delicious Udon soup at a Japanese restaurant, and my attempts to recreate have failed. what am I missing?

I recently fell in love with Udon soup. I've had it at 2 different restaurants in Austin TX, and I find the broth clean and delicious. My favorite includes cucumber, carrot, a few shrimp, green ...
2
votes
1answer
155 views

Japanese steak house menu item?

A few years ago in Chicago I had a dish called egg yolk shrimp at a Japanese steak house. Has anyone else had this dish? Where would I be able to find this dish again?
2
votes
1answer
1k views

What is this sushi?

I'm trying to identify what kind of sushi is featured at the bottom right of this picture of a display of what seems to be mainly nigiri sushi. The yellow, spongy looking one. Can anyone name what ...
5
votes
1answer
100 views

How to eat/serve take no tsuyu (たけの露)?

A friend brought me some take no tsuyu (たけの露) from Kyoto. It looks like this: I'm having trouble understanding instructions on how to eat it. It's served with some hot water, then crushed, then ...
3
votes
2answers
551 views

I am trying to cook Buta no Kakuni or Japanese pork belly but it's tough

I have tried cooking "Butta no kakuni" or slow braised pork belly. I watched a video on making kakuni from a check in Nagasaki. In it he used a Le Creuset dutch oven to cook the pork belly. Cut the ...
12
votes
1answer
380 views

Is there anything special about fugu meat?

I know that fugu is fairly well known both inside and outside Japan, and wild versions of the fish contains a toxin 1200 times more potent than cyanide. (Fun fact: one species is also the second ...
4
votes
1answer
770 views

Can I make gyoza with raw meat?

I know it's traditional to make gyoza filling with raw vegetables, but is it also made with raw meat, or should it be cooked first? With other types of dumplings I usually cook the meat before adding ...
2
votes
3answers
1k views

Marinade then cook or cook then marinade?

For pork, does it matter if you marinade first, then sear + braise vs sear + braise first then marinade? More details: I'm trying to cook pork chashu using pork butt. The marinade is mostly soy ...
2
votes
4answers
3k views

What is nattō supposed to taste like?

I recently tried nattō on top of rice. All I tasted was bitter. I didn't get any nuttiness or saltiness. The natto was also generously garnished with scallions, maybe that was a major bitter ...
3
votes
1answer
352 views

Udon Noodles break too easily

I tried making Udon noodles several times and even though I've gotten a rhythm to do them, I still can't figure out why they break so easy when I blanch them. I use 1tsp lye water 8 ounces (1 cup) ...
-3
votes
1answer
285 views

What are the odds that American household have a rice cooker? [closed]

We started a Kickstarter project of creating an e-book with online videos to show you how to make sushi, from a master sushi chef. We are wondering what the odds are that an American family has a ...
5
votes
1answer
2k views

Azuki Bean Substitute for Anpan

I want to try to make anpan and I was planning to use this recipe for koshian for the anpan's filling. However, I do not have access to azuki beans. Is there another bean that I can use as a ...
4
votes
2answers
9k views

What does kansui do to dough in noodle making?

I'm trying to understand how to properly prepare hand pulled noodles. I've read about Kansui and Lye water and in some instances I've read that they serve a similar purpose. However, after some ...
3
votes
1answer
900 views

Uses of kohaishu vs santoku

I have a couple santoku knives that I use all the time cooking. A friend of mine has a kohaishu knife. I've tried to use it once or twice but it wouldn't stay sharp for long so I abandoned it. My ...
4
votes
1answer
323 views

Japanese cold soba broth?

I remember having been in Japan and ate several meals of cold soba. Their cold soba broth taste like soy sauce with only a stint of saltiness; it doesn't taste like it's made of sushi type sweetened ...
3
votes
1answer
2k views

Why do my teriyaki steaks come out hard and dry?

I have tried to make Teriyaki steaks (beef) and they come out dry and hard. They have been marinated with the Teriyaki sauce as instructed by various recipes but in the end the steak has taste but no ...