Ingredients
Koji kin (aspergillus oryzae)
Understanding this essential ingredient in Japanese food culture will bring you closer to it and perhaps even inspire in you some fresh ideas on its application and possible uses in the quest for deliciousness. This invisible dream weaver is responsible for the production of miso, sake, amazake, soy sauce, rice vinegar and shio koji which […]
Continue ReadingOkinawa pineapple
Thanks to the Columbian exchange the entire planet benefited from South American culinary exotica and the pineapple was a score indeed. History of this foreign fruit hitting Japan dates back to 1866 when budding plants from a Dutch shipwreck of Ishigaki island floated ashore into Kabira bay. 1927 marked the introduction of cayenne pineapples to […]
Continue ReadingWasabi
So last year, the Osaka based sushi chain Ichibazushi publicly apologised for excessively seasoning their sushi with this pungent root although they claimed it was the chefs that judged who would be a target in the heavy handedness. Most westerners actually asked for extra to liven up the sushi and did not see it as […]
Continue ReadingNatto
This pungent fermented soybean attack on the senses is loathed by most foreigners and plenty of Japanese(somewhere around 30% and way more in Kansai for example) as well but don’t be swayed by its horrendous odour before you at least give it a try! Its most commonly eaten at breakfast time with rice/green onion and […]
Continue ReadingKamakura farmers market
Kamakura is an interesting and opulent place to visit if Japanese history and temples are your thing. On the other hand, chilling or indeed partying at the beach is also an option if you wish but for me, i go for the veggies. There is a rotation of farmers who are as unique and varied […]
Continue ReadingEssence…
Here is a flavor combination that is barely a recipe but showcases, at the lower end in cost, the lofty synergistic heights of balance and harmonious sophistication that washoku embodies. I love a pristine piece of Uni from Hokkaido but these three ingredients, rice, tsukudani kombu and togarashi miso from Yamanashi, are beautiful poetry showcasing […]
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Miso happy!
Miso is an umami packed paste , high in vitamins, minerals and amino acids that is essential in Japanese cooking. Aspergillus oryzae mold culture is steamed with rice to make Koji. The next stage is fermenting the Koji, soybeans and salt which, through the magic of enzyme breakdowns and love create natural acids, heady aromas […]
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Bamboo (Take)
The arc of discovery in Japanese food will, in springtime, put you face to face with this delicious grass. It is a very simple process to cook bamboo shoots and you need not worry about the toxic nature of it so long as you don’t eat it raw! Japanese cooks rarely deviate from the classic […]
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