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.
4
votes
1answer
78 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 ...
0
votes
3answers
514 views
Where can I buy Glico Curry online in the United States?
My wife and I brought back a box of Glico Medium Curry that we purchased on our trip to Canada this past year. I think we bought it at the Daiso store in Vancouver. After trying it for the first ...
6
votes
6answers
6k views
How do I make spicy mayonnaise like Japanese restaurants use for sushi?
I've tried mixing mayonnaise and hot sauce together and it didn't taste right at all. Any Suggestions?
2
votes
3answers
179 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 ...
1
vote
6answers
3k views
What to do with mochi…this version is white, hard and puck-like in shape?
My mother-in-law gave us some mochi that she received as a gift. It's actually the size of a small hockey puck, white and pretty hard. (I've only encountered soft mochi in this shape and generally ...
6
votes
3answers
2k views
Homemade Gluten-Free Udon Noodles
I have celiac disease and would like to make gluten free Udon Noodles. I have been unable to find a recipe and have never made homemade noodles. Does anybody know how to make these delicious, chewy ...
2
votes
2answers
167 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 ...
4
votes
4answers
1k views
How do I make wagashi with kashigata?
I started collecting kashigata - special carved wooden moulds for making wagashi (sweets). But strangely enough I'm having a hard time finding information on how to use them.
3
votes
1answer
1k 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
6answers
3k views
What type of vegetable oil should I use for tempura?
If I want to make a really superior vegetable or seafood tempura, what kind of oil should I use, and what temperature should I heat it to?
I've been using refined peanut oil (Lion & Globe brand) ...
3
votes
1answer
142 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) ...
-2
votes
1answer
180 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 ...
4
votes
1answer
276 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 ...
0
votes
0answers
84 views
What is the best Japanese food to cook for an American family? [closed]
I am looking for something simple yet authentic to cook for a large family. I don't want it to be so strange for them that they wont like it, but it should be something new and different for them. ...
11
votes
6answers
21k views
Can store bought salmon be used for sashimi?
Is it safe to consume raw fish purchased at the fish counter of a typical suburban grocery store? If not, do you have any tips for finding sushi grade fish.
3
votes
1answer
358 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 ...
3
votes
1answer
153 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
526 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 ...
-1
votes
2answers
212 views
First time dashi doesn't taste much
I tried making dashi for the first time today, but I think it wasn't very successful... I didn't have kombu so that might be a problem. I ended up adding a lot more bonito than recipes say to use. ...
5
votes
1answer
226 views
What's the use of onions in teriyaki sauce?
I make my own Teriyaki sauce. Soy sauce, sugar, lemon juice, olive oil and onion. Normally, after marinating, I dry the piece I'm going to sauté and remove the onion.
Does the onion add flavour to ...
4
votes
3answers
1k views
How do I stop onigiri from falling apart?
I'm experimenting with Japanese cooking, and I can't seem to get the hang of making rice shapes.
I want to make an onigiri rice triangle with a filling. The theory is simple enough: make rice and let ...
1
vote
1answer
304 views
How should Dashi made with kelp and bonito flakes smell?
I attempted to make homemade Dashi with kelp stands and bonito flakes. It looks as suggested on multiple Japanese cooking sites but it smells like low tide. Is that how it's suppose to smell?
0
votes
0answers
120 views
Quick Ramen Soup Flavour Boosters [closed]
Just to be clear, I'm not asking for a recipe, just some ideas. Which ingredients will create a quick yet flavourful and umami full broth? I've got things like dashi and miso but even then it doesn't ...
3
votes
1answer
208 views
How to dress sushi to better enhance all its flavours?
I would like to know what is the better way to dress sushi and sashimi. What I am looking for is how it was thought to be eaten and what are the ways a sushi piece is supposed to be dressed with soy ...
1
vote
2answers
246 views
Mushy sushi surimi texture?
I've noticed a difference between most places when I go out for sushi compared to when I make it myself.
The crab sticks / surimi in maki rolls when I go out seem to have a much more mushy texture - ...
1
vote
1answer
1k views
How to prepare shirataki noodles to more closely resemble classic pasta?
I've tried shirataki in spaghetti with meat sauce but the noodles' texture and flavor didn't fit with the sauce very well. Perhaps there's a way to make it work that I'm not aware of?
I'd like to ...
4
votes
2answers
1k views
Is it possible to prevent a japanese cheesecake from deflating or sinking?
A japanese cheesecake is basically like a cheesecake fused with a spongecake.
When i beat the egg whites they peak perfectly then i am required to get 1/3 of the egg white mixture and fold it into ...
0
votes
1answer
183 views
Which Type of Japanese Green Tea Has the Highest Amount of Caffeine?
I am trying to find the best pick-me-up Japanese green tea and was wondering which type was the best to get from the assortment of Sencha, Gyokuro, Kabusecha, Bancha, etc.
2
votes
1answer
348 views
Udon soup seasoning
What is the name of the seasoning traditionally available for the diner to add to their Udon soup and what is in it?
I'm referring to the (I think) mix of spices that add a bit of a kick to the soup. ...
11
votes
2answers
865 views
What is the “grated yam” in okonomiyaki?
Wikipedia lists "grated yam" as an ingredient of okonomiyaki. Is it a particular type of yam? Can it be purchased outside of Japan?
== More Info ==
As Mein suggested, I did some more searching on ...
1
vote
1answer
530 views
Can one tell the different sources of dashi by taste?
Dashi can be made from several sources, including bonito, kombu and shiitake mushroom being the most common ones. (I've been to one Japanese resturant where their udon broth is made of white button ...
5
votes
3answers
554 views
Mysterious Disintegrating Udon noodles
A few weeks ago, I had a very strange experience making udon noodles. Almost instantly after adding the dried noodles to boiling water, and giving a slight stir, they began to break apart. After a few ...
3
votes
1answer
2k views
What is the difference between “Mongolian Grill” and “Hibachi”?
For years I have been frequenting Chinese restaurants that feature "Mongolian Grill" (or Mongolian BBQ depending on the location). Recently I tried a new place that had (what they called) "Hibachi", ...
3
votes
1answer
419 views
Barley Miso substitute?
I have a recipe that calls for barley miso. I don't find barley miso in the store but they do have about five other types. Can I substitute another one? which one?
thanks
4
votes
2answers
767 views
How do I make Udon noodles fat?
When I get Udon at a restaurant, they're these massively thick noodles. When I cook them they look like linguine. What am I doing wrong?
2
votes
1answer
70 views
Konbu discoloration still edible?
Some of the Konbu that I recently bought has a whitish discoloration as opposed to a black/green color. I am wondering if it can still be eaten/used in cooking.
Konbu
Thanks!
5
votes
1answer
491 views
Black Rice Vinegar for Sushi
Can I use black rice vinegar for sushi rice? (Chinkiang Vinegar)
What is the difference to white rice vinegar when making sushi?
Should I still add sugar and salt?
4
votes
2answers
2k views
Where should I store nori or laver after opening, and for how much time?
My brother has given me laver for making Korean kimbap and there are ten “foils” or “sheets” in the package.
I have only used four of them today and I don't know whether I should cool or not the ...
6
votes
2answers
4k views
Is there a substitute for dashi?
I adore Japanese cooking, but when cooking for vegetarians, I don't want to use dashi (bonito) stock. However, if I just omit it, the result doesn't taste authentic.
Anyone have a substitute?
