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15

That item in the bottom right is Tamago nigiri, a slice of omelette on top of seasoned rice.


15

Yes, those spots are normal, they form as the nattou ages. They are amino acid crystals, and they are perfectly safe. Here's a picture. They're a bit crunchy, which you may or may not like. If you don't like the dots, get young nattou and consume it before the crystals form. If you do like them, get more mature nattou. With younger nattou, you should be ...


14

Hibachi are technically a traditional Japanese device used for heating one's house. They are a basic, heat-proof container that holds charcoal. The cooking devices that many people refer to as "hibachi" are what the Japanese would call "shichirin": I'm guessing that the term "hibachi" was popularized in North America because "shichirin" can be hard to ...


13

Japanese spicy mayo is made with Kewpie mayo and Shichimi tōgarashi. You really just mix them to taste.


12

According to an article about Fugu at Maldova Welcome: Some people who’ve tried puffer dishes describe it as one of the most sublime flavors in the world. Others, apparently less enthusiastic, or simply more objective, describe fugu meat as a cross between crunchy and chewy, said by the Japanese to go “shiko-shiko” in one’s mouth when absolutely ...


12

AFAIK, meat is not really used for Tempura. Do vegetables. (I assume you already do that). If you want to do fried battered meats, I would suggest cutting them as small as possible. Cut the meat into thin strips. You could also use cheese, look for grilling cheese like Halloumi.


10

Soy sauce, sake or mirin and sugar are the usual ingredients in a teriyaki sauce. The rice wines in particular are vital for an authentic teriyaki flavour. So the question is somewhat moot: onions aren't usually found in teriyaki sauce anyway. The onions naturally add flavour to your marinade: if you like it, leave them in, if you don't, take them out. The ...


8

Just keep it dry. I buy 100 sheets packs and store them in a zip-loc type bag in the cupboard for over a year


7

Not being aware of your location, some general tips: 1) Buy your fish from a fishmonger, and tell him/her what you are using it for. You want to do business with somebody who's business is selling fish and only selling fish. They are going to know what's been stored to eaten raw standards in a way that the just above minimum wage fish guy at your grocery ...


7

Since dashi is, after all, made with seaweed and dried fish, it will smell and taste a bit of the sea. If you don't eat or prepare much seafood, this smell might seem quite strong to you; for people, like most Japanese people, who eat fresh seafood five times a week, the smell and taste are subtle. The other possibility is that you made an error in ...


7

The nori that you buy as sheets is usually a different species than that of the form prepared as aonori. The form that you buy in sheets is, additionally, typically roasted, which changes the flavor. Aonori is usually of the genus Monostroma or Enteromorpha. Toasted nori for sushi is usually of the genus Porphyra. Because of those two details, I don't ...


7

No, azuki beans are very different in texture and flavor from kidney beans, you won't be able to use them as a substitute.


7

Welcome. According to the excerpt below from this page , kidney beans are an acceptable substitute. azuki bean = adzuki bean = Tiensin red bean = aduki bean = asuki bean = field pea = red Oriental bean = feijao bean = red chori Equivalents: 1 cup dried yields 3 cups cooked beans Pronunciation: a-ZOO-kee Notes: The Japanese use these small red ...


6

Many of the dried noodles that are marketed as "udon"—at least in my experience in the USA—are actually mislabeled, thinner noodles like Hiyamugi or even Sōmen. I would suggest buying the semi-dried variety that are usually packaged in vacuum sealed plastic. This variety is shelf stable, but it can often be found in the refrigerated section of Asian ...


6

Sure, it's really not that difficult if you've actually tasted several kinds of dashi-jiru. It's more a matter of experience. There is decidedly a flavor to each category of dashi; it's not just "umami" or you would be able to get away with just throwing in a bunch of MSG into a bowl of water. But the flavor is mostly from aroma, like with other types of ...


6

Things to try Rice should still be warm Handle rice gently, don't squeeze it Does it fall apart because it is sticking to your hands? If so: Use warm salt water on your hands (not dripping wet hands though) Rinse the rice more before cooking to remove excess surface starches. The process is: Rinse in bowl of water, gently tumble, let stand 20 minutes, ...


6

There are many different kinds of "an" paste. Left unspecified, the generic type is "red beans", specifically azuki. I've found it pretty easy to find azuki beans in Germany, the US, Japan and Korea, so I can't imagine it being terribly hard anywhere else; in the US and Germany it was often sold by natural foods shops when there wasn't an Asian market ...


6

Several options, depending on the type of curry and the ingredients already present. Japanese Style Curries Using a commercial, packaged Japanese-style roux: Add another brick or two from the package. This type dissolves nicely generally with minimal clumping. Using a homemade, Japanese style roux: You can prepare additional roux by melting fat (butter, ...


6

It's called an "omelet", but it's scrambled eggs, well formed into an omelet shape Cook scrambled eggs, and just before they set (20 ish seconds) fold them, and tip the pan to roll them in the curve of the pan to form the classic omelet shape and serve. Since the eggs are not yet fully set, the outer surface will form a smooth omelet appearance You need a ...


6

From a purist perspective, cabbage is fairly important to the recognizability of the dish by that name (as well as the pickled matchstick-cut ginger). Additional ingredients beyond those two are far more substitutable (at least from common Japanese perspective); the cabbage actually contributes a fair amount of flavor to an otherwise unremarkable dish. In ...


5

You should have searched a bit more on Wikipedia :) Yam is not the sweet potato most people know in the US, but a kind of root. For the preparation of okonomiyaki it doesn't really matter which one. I don't know where you can buy this, but my advise is to ask in your grocery store, market or specialized (African or Asian food) shop.


5

You can also use regular mayo and sriricha hot sauce. Ain't authentic, but it's a lot easier to come by, for the most part.


5

There are two main reasons that may cause your onigiri to fall apart: For Onigiri, You must be use either medium grain rice or short grain rice. Both types of rice are sticky enough for the rice to stick to each other. Japanese rice and certain italian rices such as arborio works well. If you are using long grain rice (such as jasmine rice), the onigiri ...


5

I wouldn't trust anything from a grocery-store fish counter to be fit for raw consumption. http://www.sushifaq.com/sushiotaku/2008/01/31/where-to-buy-sushi-grade-fish/ has a lot of info, and suggests http://www.catalinaop.com/ . I've never bought anything from them, but it looks like they're probably a good source if you want to buy online. If you're in the ...


5

I hate to say it, but I'd be willing to bet that gluten-free udon is about as practical as gluten-free seitan - the gluten is precisely what gives udon noodles the texture that makes them so special. Having said that, I've bought frozen udon noodles that had tapioca starch as an ingredient in addition to wheat flour, and those were some of the best udon ...


5

Place one of the take no tsuyu in a bowl then you pour boiling water over. The rice cake outer layer will soften and come apart as you stir it with your chopsticks and the red bean soup powder inside will hydrate and create a flavorful broth.


5

Food.com actually provides a recipe for making it, saying: Yushi doufu is tofu that has not been pressed and formed, but simply scooped out after tofu coagulates... The ingredients are soy beans, water, and nigari.


5

Your best choices would be top sirloin (#1 choice), tenderloin, or one of the other (less expensive) sirloin cuts. Those cuts will be tender, flavorful, and without pockets of fat or gristle to mar the appearance of your dish. I don't recommend round because I simply don't like its flavor. Using round in this application might be one of the best ...


4

In fact, there is some precedent for this. 黒酢, romanized kurozu, is used in sushi at a a Tokyo restaurant called Kyo-zan, which claims to be the originator of the black vinegar sushi style. It would likely be considered a novelty in Japan, but black vinegar was super-trendy about 6-8 years ago in Japan and all sorts of new uses, including sweetened, ...


4

No, you really can't. First of all the color of the rice would be off. Second, the chinkiang vinegar has a rather strong, slightly burnt flavour that I do not think would go well with sushi. I suppose if you were trying to go beyond the traditional sushi style you could try it. I guess it might work. But if you are striving towards the traditional sushi ...



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