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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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45 views

Ratios for making Dashi from Kombu and Katsuobushi

Im trying to figure out the correct balance between kombu and katsuobushi when making dashi. I have read here that the perfect ratio between the glutamate in kombu and inosinate in the katsuobushi is ...
2
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0answers
80 views

What are traditional sushi rolls originating from Japan? [closed]

I'm curious if there are an established traditional sushi rolls from Japan. I came across an article that says there are 86 different types of sushi rolls: https://www.bleepingworld.com/different-...
0
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1answer
151 views

All fried rice recipes seem to have the same toned down interpretation

I have been trying to recreate the fried rice from a restaurant that I loved before moving. They were a Japanese steak house (called the Iron Chef), the type that cooks in front of you, and they made ...
0
votes
1answer
160 views

How to cook and store fresh okara for safe consumption

I just made soy milk for the first time in my slow juicer and want to utilize the leftover okara. I've heard that without cooking it and breaking down the enzymes, okara can be toxic to consume. I ...
4
votes
1answer
83 views

Can Wild Yam (dioscorea villosa) replace Yamaimo (d. japonica) in japanese cuisine?

Yamaimo (dioscorea japonica) or Nagaimo (dioscorea polystachya) is used in many places in Japanese cuisine — be it topping for Zaru-Soba together with Negi, or the ubiquitous Okonomiyaki. Where I ...
4
votes
1answer
333 views

How to tenderize squid for ika nigiri?

I was at a Sushi restaurant in San Diego today and ordered some squid nigiri. Although it had been roughly scored with a knife, it was still quite chewy. I'm assuming it was yari-ika. Is there a ...
3
votes
1answer
794 views

Unwanted rise in Japanese Cheesecake

When baking a Japanese cheesecake, I will occasionally get an incredible rise in the cheesecake - doubling or tripling in volume. During cooling, this falls back down to almost the original volume. ...
3
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1answer
503 views

How to get Taiyaki crispy? Are they even supposed to be crispy?

My homemade Taiyaki always turn out wrong in texture: They are soft and chewy both on the inside as well as the crust. While inner texture is right — fluffy, chewy and soft, with molten Anko, the ...
7
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2answers
3k views

What are Japanese rice seasoning packets called?

While I lived in Japan, I would often buy little packets of seasoning that were carried in every supermarket. I believe their purpose was for seasoning things like fried rice (チャーハン) and rice balls (...
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2answers
528 views

Choosing a chinese cleaver/chukabocho fit for a cooking enthusiast [closed]

I want to buy a traditional japanese knife (EDITOR COMMENT: it is a chukabocho not a wabocho (traditional japanese knife) ) inspired by this video that demonstrates the knife as a single all-purpose ...
11
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1answer
1k views

What are “Honey Bubbles” and how are they made?

I recently had the thrilling privilige of eating a Kaiseki meal at Kichisen in Kyoto. One of the meal's many highlights was a desert course consisting of a large citrus fruit filled with jelly and ...
3
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2answers
639 views

Is filtering Japanese matcha green tea drink recommended?

When pouring Japanese matcha green tea drink into cups, is filtering with a filter cone or something equivalent recommended? Why?
6
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3answers
272 views

What was the mysterious ingredient in making of Japanese sweet bean paste (an or あん) from the movie?

The Japanese movie Sweet Bean (あん) shows the process of making red bean paste in one of the scenes. The cook uses a clear gelatinous substance which presumably is the sweetener for this paste. What is ...
0
votes
3answers
991 views

Why is soba not entirely buckwheat flour?

I thought that soba was completely made of buckwheat flour, but I learned that it's actually around 80% buckwheat and 20% wheat flour. Is there a reason for this mixture ? Is it for flavour or ease ...
0
votes
1answer
101 views

What can I cook with noodles and soy sause only [closed]

Fellows all the ingredients I have in my cabinet are: 1)Noodles (containing egg) 2)1 bottle Soy sause 3)1 botttle Sesame Oil 4)2-3 Onions 4)1 Ginger root And because I am reallocating I want to ...
4
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4answers
443 views

How to clean red tea stains from cracked glaze Japanese tea cups

I have a set of green, cracked glaze Japane tea cups. A totally unused one is pictured in Figure 1. Figure 1: A clean, unused tea cup. As I have used one of these cups several times with African red ...
2
votes
1answer
724 views

Why is my Buckwheat soba noodle dough crumbling?

I am trying to make Buckwheat noodles (Soba). The recipe involves nothing but buckwheat flour and water. I am failing to make the dough solid. It crumbles apart. I was trying to adjust it by adding ...
2
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1answer
471 views

What are yellow sushi radishes called?

I'm considering growing some sushi radishes, but what are they called, because I'm considering growing some this summer after ordering them from a seed catalog.
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5answers
2k views

Is rice supposed to be eaten with chopsticks?

This question is about cultural norms and tradition. In Asian countries, is rice intended to be eaten with chopsticks? I heard this is a western misconception, as rice is too hard to pickup with chop ...
1
vote
1answer
440 views

Is there a significant difference in flavour between real Mirin and Mirin-like products?

I read everywhere that there are generally two types of the sweet cooking wine mirin: A) the real, hon mirin, a sweet rice wine with 14 % vol. alcohol B) the ersatz, or shin mirin / mirin fu, with ...
0
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1answer
103 views

Kimchi Beef Noodles

One of the things I really enjoy are those instant kimchi beef noodle soup bowls that you can get from the (American) supermarkets. Mostly because I like kimchi, I like beef, and I like noodles. Now I ...
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4answers
10k views

How is sushi supposed to be eaten?

Yesterday I was at a banquet that was serving sushi rolls. Some had rice on the outside and others had seaweed on the outside. I wasn't able to find chopsticks. In terms of etiquette is it alright to ...
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1answer
277 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
225 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 ...
2
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1answer
515 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 ...
2
votes
1answer
358 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?
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2answers
2k 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
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5answers
2k 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
2answers
5k 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 ...
6
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3answers
10k 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 ...
3
votes
2answers
114 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 ...
2
votes
1answer
902 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
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2answers
4k 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 ...
7
votes
2answers
18k 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 ...
3
votes
2answers
537 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?
3
votes
3answers
6k 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 ...
6
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2answers
1k 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
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1answer
2k 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
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1answer
516 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?
12
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4answers
2k 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 technique,...
2
votes
1answer
737 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
2k 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 ...
3
votes
1answer
308 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
16k 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 (...
4
votes
1answer
441 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
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2answers
687 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 (...
3
votes
3answers
422 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 ...
9
votes
1answer
3k 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 ...
3
votes
1answer
249 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
365 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 ...