Professionals

Shiitake Mushrooms

March 3, 2008 – 4:49 pm
Shiitake mushrooms can be dried to greatly increase their storage life. Dried shiitake mushrooms have more flavor, aroma and taste compared to the raw shiitake mushrooms when they are just picked. Re-hydrated shiitake mushrooms can be cooked or boiled in soy sauce and the re-hydrated solution left behind can be used for a delicious soup stock. The bottom root section will need to be removed before using shiitake mushrooms in cooking. Just like sea kelp, the soup stock from re-hydrated shiitake mushrooms is common in Buddhist vegetarian diets. The ultraviolet rays from the sun help to increase the vitamin D content in sun-dried shiitake mushrooms. There are “donko” winter mushrooms that are fleshy and have unopened crowns and “koshin” thin mushrooms that are thinner and have opened crowns. Shiitake mushrooms that have an expanding cracking pattern on its crown are called “hanadonko” and are seen as a real luxury item. When ...

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Kamaboko (Fish cake)

March 3, 2008 – 4:48 pm
Kamaboko has a very long history and it originated as a method for preserving fish. The bones, scales and internal organs are removed from fresh fish, which is then pureed to make “surimi” (fish paste). Salt and other seasonings are added to the surimi, the paste is kneaded to bring out its stickiness and then it is made into semi-cylindrical loaves and heated. This is known as “ita-kamaboko” and is the most common variety. Other varieties include the crab “kanikama” used in California rolls, the spiral patterned “naruto”, the pipe shaped “chikuwa”, fried fish paste and the white and fluffy “hanpen” fish cakes.Kamaboko is pre-cooked, so it can be simply cut into thin slices and enjoyed. Kamaboko is also delicious in a host of cooked, grilled and hot-pot recipes.Kamaboko should be kept in a refrigerator. Once the package has been opened, wrap any remaining kamaboko in plastic wrap and keep ...

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Dashi Soup Stock

March 3, 2008 – 4:47 pm
Dashi soup stock is the most basic component of Japanese cooking. The most common ingredients for Japanese soup stock are kelp, dried bonito, smoked mackerel, dried shitake mushrooms and dried sardines. In order to make really good soup stock, preparations need to start from the previous day. However, this involves a lot of work and so there are now many convenient dashi soup stock products available on the market. Dashi soup stock is available in both liquid and powder forms.There are simple soup stocks that use only one component such as kelp or bonito, and there are combinations that include the addition of salt or soy sauce and are prepared to suit different dishes. Many of the liquid dashi soup stocks are concentrates and need to be first diluted with water. There are soup stocks used for udon and soba noodles, as well as special soup stocks for hot-pot dishes ...

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Strawberries (toyo-no-ka, sachi-no-ka and tochi-otome)

March 3, 2008 – 4:46 pm
Japanese strawberries are famous for being large, having a very sweet taste and pleasing fragrance. Some strawberries grow to weigh as much as 40g each. Freshly picked Japanese strawberries can be flown to various locations. Even in America this unique Japanese import can be enjoyed. The most common varieties are toyo-no-ka, sachi-no-ka and tochi-otome.There are many strawberry farms in the Kanto and Kyushu regions of Japan. Competition between these two regions is intense and both have worked hard to improve their cultivars. This has resulted in Japanese strawberries that are big, very sweet and juicy, have a glossy red color and last a long time.It is best to keep these strawberries unwashed when storing. Place them on a thin pad, being careful to not stack them on top of each other, arrange in neat rows with the stem sections facing down, cover with a plastic wrap and then place in ...

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Nashi Pears (kosui, hosui)

March 3, 2008 – 4:45 pm
When you cut into a nashi pear (binomial name: Pyrus pyrifolia) the juices just come pouring out. Depending on where it is produced, this fruit is also called the “Japanese pear” or the “Asian pear”. It is shaped much like an apple and has a grainy texture, so it has also been called the “apple pear” and the “sand pear”. Nashi pears are different from European varieties in that they are crunchy and have a high water content. These pears are usually eaten raw and are rarely cooked in pies or made into jams because of this high water content. Usually these pears are chilled in the refrigerator and later peeled, cut and enjoyed just like an apple. Two common varieties of nashi pears are kosui and hosui, which together account for more than half of all the pears grown in Japan.These pears should be wrapped and stored in a ...

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Fuji Apples

March 3, 2008 – 4:45 pm
Fuji apples are crunchy, sweet and juicy apples that have excellent shelf life. The Fuji apple was created at an agriculture testing center in Japan’s Aomori Prefecture in 1939 by crossing two American apple varieties - the Red Delicious and Ralls Genet. Many Fuji apples are now being grown not only in Japan, but in China, North America and other locations around the world. These apples are full of sugars and so do not need any additional sweetening. They can be eaten raw, enjoyed in salads or made into a delicious apple sauce.Fuji apples can be easily stored at room temperature. For longer storage periods, place the apples in the vegetable compartment of a tightly sealed refrigerator.

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Wasabi

March 3, 2008 – 4:45 pm
That strange paste next to your sushi is not green mashed potatoes – it’s wasabi. This condiment has a very unique bitter taste that may sting your nose if eaten straight on its own.True wasabi (Wasabi japonica) is a type of herb original to Japan that has been in use for more than 1,000 years. Wasabi is cultivated in cool mountainous regions where there is lots of fresh clean water and it also grows naturally in the wild. This is a difficult crop to grow as it can only be cultivated in areas with plenty of fresh clean water.In Japan wasabi is a beloved condiment for sashimi, sushi and buckwheat noodles. Wasabi is used by shaving the rootstock of this herb. Horseradish has the same bitter component and is often used as a substitute for the more pricey wasabi.Wasabi is grated in a circular motion across graters with narrow openings. ...

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Nagaimo (Chinese yam)

March 3, 2008 – 4:44 pm
Have you ever seen a sticky, white jelly paste used on some Japanese foods? This is grated Chinese yam, of nagaimo in Japanese. Nagaimo are rich in amylase, an enzyme that helps to break down carbohydrates, and are often eaten raw. Amylase does not hold up well to heat, so be careful not to overcook these yams. The stickiness of these yams works to effectively break down and absorb proteins. So nagaimo have long been consumed to boost nutrition and recover from fatigue.These yams can be prepared in many different forms including grated, vinegared, cooked, fried and grilled. The yams may turn a brownish color if they are left out after being cut and grated, but they can still be consumed. This discoloring can be avoided by adding a little vinegar water after cutting or by mixing in a little lemon juice after grating.Your hands may become a bit itchy ...

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Scallops

March 3, 2008 – 4:44 pm
Scallops are large bivalve mollusks with shells measuring about 20cm. The adductor muscles are fleshy and flavorful. Scallops are frequently used in Japanese, Chinese and French cooking. There are many ways to enjoy scallops such as sashimi, stewed, grilled in butter or in soup. Scallop sashimi has a sweet, light taste due to the low fat content. Some of the typical processed foods include dried, canned and frozen scallops. Recent developments in processing and storage technologies have resulted in frozen and pre-heated scallops that are both delicious and affordable.The scallop mid-gut gland called “uro” is edible, but should be avoided. The taste is not very good and it may contain shellfish poison and heavy metals. Uro has a black color and so can be easily recognized and removed even by weekend chefs.Scallops can be stored frozen or refrigerated, but should be used soon after purchase.

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Sea bream (red snapper)

March 3, 2008 – 4:43 pm
Seam bream has a special place in Japanese cooking. There are many varieties of sea bream such as red sea bream, black porgy and yellow back sea bream. The red sea bream has a unique red color that is considered to be lucky and so the entire fish is served up on New Years Day, at wedding ceremonies and other special occasions.This fish appears in many Japanese proverbs. “Use a sprat to catch a sea bream” and “Stale sea bream is still a delicacy”. These well-known proverbs illustrate how in Japanese culture sea bream is synonymous with luxury and high quality.Sea breams have hard scales and bones and so properly filleting them takes some practice. The meat can be used for high-grade sashimi, the head section can be cooked and the removed bones and tail can provide a rich flavor to soup stock. In America the sea bream is commonly ...

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