Posts under "Cuisine"

Japanese Roe

Posted by Ginny No Comments
Jun 6 2011

Roe refers to the ovaries or the eggs of certain seafood like fish, sea urchins and other marine life.

Tobiko (飛び子) is the roe of the Flying Fish. The color of tobiko is usually reddish orange, but when squid ink is added to the tobiko, they can change the color to black. In addition, when yuzu (ユズ), which is a type of Japanese citrus fruit, is added to tobiko, it can change the color to a yellowish color. Tobiko is often used as a topping in sushi. It has a salty taste with a crunchy texture. I just love it because it’s so pretty to look at!

 

Ikura (イクラ) is the name for salmon eggs. The name Ikura is derived from the Russian word for caviar. It’s similar looking to the tobiko, but it has a darker reddish hue than tobiko. The individual eggs are also larger than tobiko. Ikura is also used as a topping in sushi. In addition, there is a dish called Ikuradon (イクラ丼), which is a bowl of rice topped with salmon roe. For some reason they remind me of small marbles, but unlike marbles they are chewy.

Mentaiko (明太子) is the roe of an Alaska Pollock. Mentaiko is roe that has been marinated. It can be consumed alone, with a drink of sake or with onigiri (お握り). Onigiri is a white rice ball covered with seaweed. Mentaiko is often placed in the center of an onigiri ball. It often gives the onigiri a salty flavor. Mentaiko can come in colors of peach, pink and even reddish pink. They can be alarming to look at because sometimes you can see the veins in Mentaiko.

Sujiko (すじこ) is sometimes confused with Ikura because they are both a form of salmon roe. However, Sujiko has an intense reddish color than Ikura. That’s because Sujiko is salmon roe that is still within its egg sack. In other words, unlike Ikura, Sujiko doesn’t come in individual shaped spherical balls. Sujiko is also sweeter in taste, which is why it’s sometimes preferred over Ikura. Since Sujiko is still in its sack, it’s rarely used as a topping for sushi. However, some skilled sushi chefs know how to prepare it for sushi.

Tarako (鱈子) is similar to Mentaiko. It is roe from an Alaska Pollock. Tarako is salted and dyed with red color dye. However, nowadays health concerns over red dye in food has led to more and more Tarako being prepared without the dye. Tarako can be consumed with rice for breakfast. Sometimes Tarako is used as a pasta sauce. For instance you can find instant Tarako spaghetti in Japanese supermarkets. Tarako spaghetti is usually topped with some seaweed strips.

 

Sushi

Posted by Ginny 2 Comments
May 9 2011

I think there is still the impression that sushi is just a bunch of raw fish with a bit of white rice, but that’s only one variety of such sushi. Nigirizushi (握り寿司) is probably the most well known outside of Japan. It’s a type of sushi where vinegared rice is pressed into a cylinder shape with a seafood topping placed on top of the rice. The usual toppings include salmon (しゃけ), shrimp (えび),  and other seafood, including non seafood items like sweetened egg wrapped in dry seaweed.

Oshizushi (押し寿司) is a variety of sushi that it especially popular in Osaka (大阪), which is a city in the Kansai Region (関西地方) of Japan. To make this variety of sushi a rectangular box called an oshibako is used. The bottom of the oshibako is covered with toppings, which are then covered again with rice. When the rice and toppings are taken out of the box, you get a very neat and rectangular shape of sushi piece that is further cut into smaller, rectangular pieces.

Gunkanmaki (軍艦巻) is a type of sushi where nori (のり) or seaweed forms the outer covering of the sushi. The typical toppings inside the nori wrapping include tobiko (とびこ), sea urchins (うに), and natto (なっとう). The toppings for Gunkanmaki tend to be very soft like tobiko, which is a type of caviar and natto, which is a type of sticky and soft soybean mash. As a result the structure of the outer nori prevents the toppings from spilling over.

Temarizushi (手まり寿司) is a type of sushi that novice sushi makers can make at home. It’s a variety of sushi where the rice is shaped in the form of a round and small ball. The ball is made by placing some rice in plastic wrap. The plastic wrap is rolled into a ball by pressing it into the palm of the hand. Then the topping is placed on top. Some toppings include seafood items like octopus (たこ) or squid (いか). Sometimes a bit of wasabi (わさび), is spread on the rice to keep the topping from falling off the rice.

Temaki (手巻) is a variety of sushi where the nori is shaped like an ice cream cone, and all the rice and toppings are inside the cone. Since temaki is cone-shaped, most people choose to eat this with their fingers instead of using chopsticks. One piece of advice for making temaki is to be careful of letting the moisture of the rice and toppings reach the nori. The moisture can make the temaki soggy and hard to chew, so it’s best to eat the temaki as soon as it is prepared.

 

Japanese Rice Cakes

Posted by Ginny No Comments
Apr 7 2011

The generic term for a Japanese rice cake is mochi (餅). Mochi is made from rice, so although it is a sweet snack, it isn’t high in cholesterol or saturated fats. In the past, mochi was typically consumed for special occasions. Today, people consume mochi both on special occasions and in everyday life.

Kiri mochi (切り餅) is your basic white mochi. Kiri mochi is made from glutinous rice that has been steamed and pounded with a mortar and pestle. Once the rice mixture becomes soft, some sugar is added and left to harden in a flat mold. When the mold cools down, it is cut into rectangular pieces. Of course, instead of doing all this hard work you can choose to buy it at the store.

Kusa mochi (草餅) is a green colored mochi made from either a plant called hahakogusa (ハハコグサ)  or the leaves of a Japanese mugwort called yomogi (ヨモギ).  In the past this mochi was typically consumed when the yomogi and hahakogusa were in bloom, but nowadays it is consumed year round. Sometimes a red bean filling called anko (餡子) can be found in the kusa mochi.

Kinako mochi (黄粉餅) is mochi is that is rolled in soybean flour. It is typically tan or light brown in color. The soybean flour is made by grinding many soybeans until it becomes a fine powder. Then the powder is mixed with some sugar. In order for the soybean flour to stick to the mochi, the mochi is slightly dipped in hot water and rolled around in the soybean flour.

Hishi mochi (菱餅) is very popular on Hinamatsuri, which is a kind of girl’s day festival. The hishi mochi is usually cut in a rhomboid shape and has three different layers of colors. The three colors are pink, white and green. The pink part of the hishi mochi is symbolic of fertility, the white part represents purity and the green part represents the springtime.

In addition to the hishi mochi, some people also eat the Sakura mochi  (桜餅) on Hinamatsuri. The sakura mochi is pink in color and is often covered with the leaf of a sakura (桜) or cherry blossom. I hate to break it to some people, but the pinkness comes from the food coloring. The actual sakura leaf is green and it’s not actually used in the making of the mochi. The leaf is more of a decorative piece.

Rice

Posted by Ginny No Comments
Mar 7 2011

Rice is an important part of a traditional Japanese meal. The usual type of rice is a white, non glutinous kind, but did you know that there are other varieties of Japanese rice and rice dishes?

Genmai gohan (玄米御飯) is brown rice. Brown rice has a nuttier flavor than white rice. In the postwar era brown rice was associated with poverty and cheap rice, but what is ironic is that brown rice is better for you because it is more nutritious than white rice. Brown rice is also a good cure for constipation. However, the drawback of brown rice is that it can turn rancid much sooner than white rice.

Takikomi gohan (炊き込みご飯) is rice that has been seasoned with dashi (Japanese soup stock) and soy sauce. In addition to the dashi and soy sauce, vegetables like burdock root, bamboo shoots, soybeans, chestnuts, oysters, and even fish or meat may be added. In many cases takikomi gohan is in and of itself an actual meal.

Mugi gohan (麦御飯) is barley rice. Mugi gohan is very healthy because when consumed on a regular basis, it can reduce cholesterol and lower the risk of heart disease. Some diabetics regularly eat barley rice because barley is known to regulate blood sugar levels. Like genmai gohan, barley rice has a nutty flavor and is healthier than white rice.

Matsutake gohan (松茸飯) is a type of mushroom rice. Matsutake mushrooms are famous for its spicy-like aroma and crunchy texture. Matsutake mushrooms are rare, so they are very expensive in Japan. Additional ingredients in matsutake gohan are mirin (rice wine sugar), sake, soy sauce, dashi, carrots and salt. Optional ingredients include chopped pieces of chicken.

Tamago gohan (卵かけご飯) is an egg and rice dish. Tamago gohan is a raw egg mixed with rice, sesame oil, and soy sauce. Tamago gohan is considered breakfast food. This dish is thought to provide the protein needed for the rest of the working day. Instead of white rice, some people prefer to use fried rice (rice with dashi and vegetables) and a raw egg.

Japanese Herbal Drinks

Posted by Ginny No Comments
Feb 3 2011

If you have a cold or headache, there are several Japanese herbal drinks that you can drink to make yourself feel better.

One type of herbal drink is called kuzuyu (葛湯). Kuzuyu is an herbal plant in which the root of the plant is made into a powder. The powder is then dissolved in hot water to form an herbal drink called kuzuyu. Kuzuyu tends to be a milky white color and has a thick and sweet consistency. In the winter months, a hot cup of kuzuyu is believed to prevent the catching of colds.

Kakkontō (葛根湯) is an herbal drink made of cinnamon, ginger, jujubes, and kuzuyu powder. Kakkontō is used for a variety of ailments like colds, fevers, hangovers, and even migraine headaches. Some people have even claimed that kakkontō alleviates indigestion and diarrhea as well. Most importantly, kakkontō may be a healthy alternative to other migraine medicines which may be habit forming.

Shōgayu (生姜湯) is an herbal drink made of ginger. This herbal drink is made by using the root of the ginger plant. Nowadays, you can buy shōgayu in the store. All you have to do is add hot water, stir and it’s ready for consumption. Shōgayu is said to cure nausea, dry or sore throats, coughing, indigestion and stomachaches.

Umecha (梅茶) is an herbal drink that uses umeboshi powder mixed with hot water. Umeboshi (梅干) is a type of dried plum that has been pickled or salted. Umecha is a sour herbal drink that is good for combating fatigue and boosting the immune system. It is also a good antioxidant and fights as an antibacterial agent.

Sakurayu (桜湯) is an herbal drink using sakura (桜) or cherry blossoms. Sakurayu tastes salty because the cherry blossoms have been salted and pickled with vinegar. Once the cherry blossoms have been pickled, they are subsequently dried and sold for consumption. All that is needed to make sakurayu is hot water and a prepackaged sakurayu powder.

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