Category: KIHON – basic skills and recipes
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NIBAN second flush Dashi
The Konbu and Bonito flakes used for the superior ICHIBAN dashi can be reused to make a flavorful NIBAN dashi for miso soups and noodle broths. Simply simmer the ingredients, strain, and refrigerate for later use. This sustainable method maximizes ingredient usage.
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Vegan KONBU Dashi
Dashi soup is the most important building block of Japanese cuisine. It might be surprising to western readers, to see such dedication and focus and even scientific research being put into something as simple as a clear soup. But it’s no exaggeration to say that it is the one thing…
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EDOMAE SUSHI-SU Tokyo Sushi vinegar
This recipe for sushi vinegar is for a type of Sushi called EDOMAE. It originates in Tokyo and is the typical flavour of what is most commonly known as “Sushi” outside of Japan. Slightly sour rice and raw fish on top. Personally I mostely use a different kind of ratio…
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KAMIGATA SUSHI-SU Kyoto Sushi vinegar
When most people think about sushi, they think about a type of sushi that is technically called “Edo-mae Sushi” which comes from Tokyo. Tokyo is right next to the ocean and historically always had access to lots of fresh fish, which is why Tokyo style sushi uses mainly fresh sea…
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interesting natural flavours
This post introduces typical japanese flavours that are very traditional but not very well known abroad. It is a very easy way to incorporate japanese tastes into your own home cooking and baking without needing to learn complicated techniques or buy lots of ingredients.
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specialty ingredients
This post introduces various fascinating and unique ingredients in Japanese cuisine. It covers mushrooms like Shimeji, Matsutake, Shiitake, and Enoki, as well as Myoga, Mitsuba, Kintoki Ninjin carrot, Hourenso spinach, and Yurine lily bulb. Each ingredient’s characteristics and uses are discussed, offering readers an opportunity to explore new flavors.
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SATO unique sugars
Japanese sugar comes in various types, each with unique characteristics and uses. JOUHAKUTO is sweeter and moister, ideal for traditional Japanese dishes. KOKUTO, rich in minerals, offers a specific taste, while WASANBON is finely milled and used in specialized sweets like Hoshi-Gashi.
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TOFU types
This post discusses the differences between silk tofu and cotton tofu, emphasizing their unique properties and culinary uses. It also introduces O-Age-san, a type of deep-fried tofu suitable for making delicious Inari-Sushi. Recommendations for buying tofu from Asian supermarkets are also provided.
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ASHIRAI Decorations
The term “Ashirai” translates to decoration, but it’s more than just optional adornment – it’s crucial to a Sashimi platter. Comprising SHIKIBA, KEN, TSUMA, and KARAMI, it adds depth and visual appeal, with additional elements reflecting fish type and seasonality. Embrace the art of decoration!
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RYOTEI ICHIBAN Dashi
Dashi soup is the most important building block of Japanese cuisine. It might be surprising to western readers, to see such dedication and focus and even scientific research being put into something as simple as a clear soup. Moreover one that is made of only 3 ingredients. But it’s no…
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