New answers tagged japanese-cuisine
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There are three main processes which can cause frozen food to have lower quality than fresh food:
Dehydration through sublimation ("freezer burn"). Not really a problem here, since the pulp is going to be mixed with water.
Mechanical damage, which occurs when the water freezes, crystallizes, and expands, potentially bursting cell walls. Likewise not a ...
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When you make your riceball, add a little sesame oil to keep the rice moist overnight, mix it through; shape the rice, and wrap it in plastic and put it in the fridge for the next day. When you reheat the riceball,
wet a paper towel or a cotton towel, ring it out so it's damp, place it over your riceballs, and heat it in the microwave for 10-30 second ...
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Dashi (だし) is a class of stocks, and while katsuodashi (かつおだし) made with bonito flakes is the most common type, there are plenty of alternatives.
The most common purely vegetarian one in Japan is kombudashi (昆布だし, こんぶだし) made from kelp. You can try to make your own, but well-stocked Japanese grocers will have powdered instant versions of this in stock. ...
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