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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-1
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2answers
567 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
477 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 ...
2
votes
1answer
851 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
3answers
1k 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 ...
3
votes
2answers
331 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
496 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 - ...
2
votes
6answers
21k 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 ...
3
votes
6answers
17k 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) ...
4
votes
2answers
4k 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
2answers
305 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
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. ...
4
votes
4answers
7k 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 ...
5
votes
2answers
13k 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", ...
1
vote
1answer
990 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 ...
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
11
votes
2answers
3k 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 ...
4
votes
3answers
3k 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.
2
votes
1answer
80 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
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?
8
votes
7answers
21k 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?
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 ...
6
votes
2answers
986 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?
7
votes
3answers
4k 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 ...
6
votes
2answers
7k 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?
4
votes
2answers
8k 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 ...
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 ...
15
votes
5answers
101k 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.