I feel like this is another "real wasabi or not" conundrum. Essential to Japanese cuisine, especially indispensable in dashi, katsuobushi is not cheap in Japan
What species of vegetable is this? Chive? Scallion? Japan has luxury fruits and vegetables. Do you need premium scallion? Doesn't raw regular chive or scallion
I followed Nami's YouTube video starting at 1:37 for Kombu Dashi, but I substituted Nova Scotian Dulse. The resulting mixture tasted like water and had no flavo
My grandparents fears food sticking to pans the most. They love, but never attended cooking school for, Chinese and Japanese cuisines. For their current pan pro
Japanese curry (カレー, karē) is its own distinct style, made with a roux base, mild curry powder, and grated apples or apple puree. It a
I have done my homework and read several reputable sources on this (e.g. this). The consensus on sushi-grade fish seems to be There is no real "sushi grade". It
I'm learning how to make sushi and the last problem I always get now is that my rolls end up getting too thin. I follow the guides I found on the internet to sp
I have made dashi a couple of times now, starting soaking kombu in water. And always I found these little bubbles on the leaves, containing white slime: I ha
Making dashi uses about 10g of dried Katsobushi that ends up soaked. Then soaked Katsobushi is then removed and tastes well. How can the soaked Katsobushi be re
Some recipes I was looking at (Okinawan) use Awamori, but I can't find it. I can find various forms of Japanese vodka (Shochu), and sake. Would Shochu be the
I understand that the ingredients are not even nearly the same If making a bonito dashi, grams-for-grams, how much Hon Dashi granules to substitute for bonito f
I have food grade lye (sodium hydroxide) from pretzel making and I want to make chewy noodles, either ramen or Chinese noodles. Many of these recipes call for l
So sushi and onigiri (rice balls) are similar to a naive eye to me wherein there's some shaped rice. Sushi usually gets some vinegar for taste and to help it st
I came across some videos about how to cook mackerel (Chef Saito's Saikyo-zuke with Spanish Mackerel [Japanese Cooking] - Dining with the Chef) and several of t
I'm making a first time natto in natto/black garlic pot. So I go by the recipe. First soak beans for 24 h then steam to be softer. Put natto starter inside a s
Many Wagashi are made from a mix of rice flour, Shiroan (white bean paste), sugar, and other ingredients. Of those Namagashi are among the most beautiful, shape
I tried to make pork/beef katsu. My recipe is pork loin/shoulder/steak pat dry season & hammer dredge into flour dip into egg + cream/milk mixture dredge in
Is there a way to reduce a certain amount of milk to replace it with water while still maintaining the richness in milk bread? Milk is getting majorly expensive
Hello everyone :) I'm looking for help to identify the ingredients that go into the preparation in this video: https://www.youtube.com/watch?v=WWRZUa2wAZE This
Just curious. I believe they both come from fermenting of soybeans. So are those completely different processes or is natto simply an earlier product of the sam