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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3
votes
1answer
261 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
409 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
2k 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
3k 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 ...
2
votes
1answer
1k 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
2k 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
854 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
1k 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 ...
4
votes
1answer
9k 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
1k 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
5
votes
2answers
1k 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
78 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!
4
votes
2answers
5k 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
6k 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?