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How To Cook Japanese Food? - Yahoo Recipe Search
Food52Every good cook has their secret resources— the place where they source quality ingredients that can really take a dish to the next level. My not-so-secret resource is The Japanese Pantry, who source ingredients made by Japanese food artisan families who have been making these products for generations. Founders Chris and Greg once invited me to a tasting, and let’s just say I’ve never been able to purchase a bottle of conventional soy sauce, sesame oil, or vinegar since! When I lived in the countryside of Japan, it was hard not to notice that many Japanese food artisans were shuttering or struggling during a time when convenience foods were often more economical and available in modern Japan. At the same time, many of us in the US are yearning for a return to artisan-level quality. That’s why I think the work of The Japanese Pantry is doing so important in preserving and sharing the traditions of food artisans in Japan, and in turn, stemming the tide of forgetting. As a Japanese American myself, I’m grateful to The Japanese Pantry for doing this important and profound work, and for giving me access to these incredible makers and ingredients. One of my regular purchases is the Pure Rice Vinegar from Io Jozo, a 123-year-old vinegar company located on the Sea of Japan, near the town of Miyazu. Today, the company is run by Akihiro Iio, the fifth generation. The process to make the rice vinegar is incredibly labor intensive; the Iio family even makes their own sake from which the vinegar is made. The vinegar takes about 100 days in total to make, compared to the larger rice vinegar companies that produce their rice vinegar in just one day’s time. Iio Jozo also uses only 100% pesticide-free, new-harvest rice. They use 200 grams of rice to make one liter of vinegar, which is five times the minimum amount required by Japanese law. To me, that paints a picture of just how high quality and special one bottle of this magical vinegar really is! Perhaps luckily (or dangerously), Chris and Greg also happen to live (separately) near me! They generously provided me a bottle of my favorite rice vinegar to play with, and I enjoyed coming up with this simple recipe that I will definitely add to my rotation. I hope you enjoy it as much as I enjoyed developing (and eating) it!Food52Every good cook has their secret resources— the place where they source quality ingredients that can really take a dish to the next level. My not-so-secret resource is The Japanese Pantry, who source ingredients made by Japanese food artisan families who have been making these products for generations. Founders Chris and Greg once invited me to a tasting, and let’s just say I’ve never been able to purchase a bottle of conventional soy sauce, sesame oil, or vinegar since! When I lived in the countryside of Japan, it was hard not to notice that many Japanese food artisans were shuttering or struggling during a time when convenience foods were often more economical and available in modern Japan. At the same time, many of us in the US are yearning for a return to artisan-level quality. That’s why I think the work of The Japanese Pantry is doing so important in preserving and sharing the traditions of food artisans in Japan, and in turn, stemming the tide of forgetting. As a Japanese American myself, I’m grateful to The Japanese Pantry for doing this important and profound work, and for giving me access to these incredible makers and ingredients. One of my regular purchases is the Pure Rice Vinegar from Io Jozo, a 123-year-old vinegar company located on the Sea of Japan, near the town of Miyazu. Today, the company is run by Akihiro Iio, the fifth generation. The process to make the rice vinegar is incredibly labor intensive; the Iio family even makes their own sake from which the vinegar is made. The vinegar takes about 100 days in total to make, compared to the larger rice vinegar companies that produce their rice vinegar in just one day’s time. Iio Jozo also uses only 100% pesticide-free, new-harvest rice. They use 200 grams of rice to make one liter of vinegar, which is five times the minimum amount required by Japanese law. To me, that paints a picture of just how high quality and special one bottle of this magical vinegar really is! Perhaps luckily (or dangerously), Chris and Greg also happen to live (separately) near me! They generously provided me a bottle of my favorite rice vinegar to play with, and I enjoyed coming up with this simple recipe that I will definitely add to my rotation. I hope you enjoy it as much as I enjoyed developing (and eating) it!Food.comMy kids and I spend Wednesdays out in the woods either hiking, biking, or letterboxing. We have to take a huge lunch with us and usually it's a Japanese-style bento with onigiri, some protein item, and lots of vegies and pickles. More often than not, my kids will pick this for the protein...it's basically a french hamburger recipe that has been adapted for our bento lunches. Cooking time will vary with how large your patties are. The sauce is a true basting sauce and these will not be in a soupy sort of base. The point of bentos is to make the food as fuss-free to eat as possible. The meat mixture is soft and a bit tricky to work with, but the result is a moist patty that doesn't need condiments and isn't a rubbery hard superball.CookingLightAs a true dump-it-and-leave-it dish, this salmon is a weeknight-dinner go-to. The lime and scallion flavors will soak into the salmon, leaving it with a light Asian flavor. Be sure to spray the foil with cooking spray before adding food to the slow cooker to ensure that nothing sticks to it. Miso is a Japanese seasoning paste made with fermented soybeans. There are different types of miso—white, yellow, and red—primarily differentiated based on how long the soybeans are fermented. White miso is fermented for the shortest time, red for the longest time, and yellow somewhere in between. Red miso has an intense umami flavor—use it in moderation.Food NetworkTangyuan, or chewy rice balls, are traditionally eaten as a dessert during the family reunion dinner on Chinese New Year's Eve. Each bowl of tangyuan symbolizes unity; and the smoothness of each ball represents how smooth the family's year will be. The rice balls have a soft and slightly bouncy texture and a sweet surprise in the center. The traditional filling for tangyuan is made with black sesame seeds, but we chose a less typical version--a sweet, nutty and luscious peanut filling. Kneading in a small amount of cooked rice ball (very similar to a flour paste used for Japanese milk bread) helps to lock in moisture and make the wrapping process easier. Tangyuan are usually white, but we couldn't resist the eye-catching effect of tinting a batch pink and arranging them like petals around a single white ball.Food.comOne of our favorite Dim Sum items from Yank Sing Restaurant in San Francisco. Japanese restaurants often call them gyoza, however very few actually spend the time to cook them right. Most places offer steamed or fried. The best way is to pan fry them in a tiny bit of oil, then pour in water and let them steam cook until the water disappears. This recipe shows you how to do just that! The recipe for making your own wrappers is included, and more fresh (if you have a tortilla press) however, I usually get my wrappers at an Oriental Foods store, or in a pinch I ask for the wrappers from a local restaurant that makes them. If you buy them look for this brand / type: Twin Marquis Dumpling Wrapper (Shanghai Style). Don't try to use the wonton skins; they don't turn out the same (believe me I've tried...) Shanghai style dumpling wrappers or make your own which is simple, but a little more time consuming... I'll upload a picture of the wrapper and process shortly.
