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Glossary - Japanese cuisine

Have you ever asked yourself what all those ingredients used in Japanese cooking are? Today I'd like to present to you a little list to help you better understand what goes into this fine cooking!

    glossario cucina giapponese 

Let's start!     Rice vinegar: Very light vinegar made from rice. It's sweet and delicate.   Daikon: Big white root often used in Japanese cuisine. As decoration it's used grated or in thin slices, but can also be marinated in a mix of soy sauce and sugar. You can find it fresh or pre-packed and ready to be used.   Dashi: Basic broth of Japanese cooking. It's made of weed and... [Continue...]

Nishiki Tamago: double coloured egg cake

Japanese cuisine has one of the most elaborate ways to decorate dishes in the whole world. This is due to the fact that, in the past, food was scarce. To make dishes more appealing, Japanese people developed the art of dish decoration. Thanks to that, even the simplest rice bowl could become something special and appetizing. Now get your pans ready!! Here it is: the first recipe!

    Nishiki Tamago 

Ingredients (4 people):6 Hard-boiled Eggs, 2 Sugar Tablespoons, 1/2 Salt TeaspoonThe recipe is really easy and quick to make.1) Shell the eggs and divide the yolks from the whites.2) Put the whites, half the sugar and half the salt in a small electric mixer and mince it thoroughly.3) Do it again with the yolks and the the remaining salt and sugar.4) On a square pan of 15 cm, spread the whites... [Continue...]

How to eat sushi at the restaurant

Sushi-ya are restaurants which serve sushi and they are very popular in Japan. If you want to try the pleasure of eating sushi freshly prepared by the Taisho (the cook), it is good etiquette to learn some rules. Japanese people excuse our etiquette mistakes because they know we are strangers, but this does not mean we should just ignore their rules and traditions; it is a complex ritual that starts early, just after our entrance and ends with the exit from the Sushi-ya.

    Eat Sushi 

In the video below you'll find the guidelines about how to behave in a Sushiya, which I'll briefly review here: 1) Before entering you must open the curtains using the right hand at an angle of 48 degree at 1/2 inch from the angle of the curtain, then push and enter. If you arrive less than half an hour before the closing time use the phrase "Mada Yatteru?" (Is it still open?). 2) Once inside,... [Continue...]

Sukiyaki: how to coock and to serve

Ciao! This evening we went to a Japanese restaurant to eat some sukiyaki. Sukiyaki is a dish loved by the Japanese and is a community meal: all the members of the family participate actively in the making of it.

    Tavola con sukiyaki 

Lets's start from the beginning of the preparation for this delightful dish. First thing, pour the sauce made from mirin and soy sauce into the pan and heat it well. In the meantime the waitress should arrange a bowl for each fellow diner along with an egg to whisk with the chopstick on the table. We'll make use of the egg later. When the sauce is hot, we can start to cook the ingredients: first... [Continue...]

Sushi Rolls (Maki) recipe.

Today I'd like to enlighten you with an amazing Japanese cooking recipe! Maki! Maki is a rice ball rolled up with the help of a Makisu bamboo mat. Maki (or Makizushi) is the most popular kind of sushi in the west. It is wrapped up in Nori, a small dry algae sheet, and contains rice and filling.

    Maki 

Preparation Time: 45 minutesDifficulty: difficultPieces: around 30Measure units: Cup = 0,5 pint, Spoon = 0,7 ozs, teaspoon = 0,16 ozsIngredients:1 cup of white rice (short grain)2 cups of water2 teaspoons of rice winegar1 teaspoon of sugar1 teaspoon of salt4 Nori sheets (black alage sliced in sheets)Wasabi as much as one likes (optional)1 small peeled cucumber4.5 ozs of smoked salmon, trout or... [Continue...]

 
 

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