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"Dashi" Japanese Soup Stock basics (10/27/2016)
Ninben Atsukezuri If you want to try making authentic Japanese dishes, "Dashi" (Japanese style soup stock) is very important. "Konbu" (dried kelp) and "Katsuobushi" (dried and shaved bonito / bonito flakes) / or these combination is very popular.

{Ingredients and quantity guideline for each ingredient}
For 1 qt. of Water; 3 inch square Konbu and 1 oz., Katsoubushi

General Directions
Soak Dashi Konbu in water for 30 minutes or more.
Cook over high heat and bring to boil.
Remove from heat, then put Katsuobushi and wait for 2 minutes*
Drain with fine mesh strainer (stainless is ideal). If you are preparing for guests, try using filter paper (coffee filter paper works) or clean cotton cloth to drain.
*If you are using ŇAtsukezuriÓ (thick type Katsuobushi), cook for 2 minutes over low heat.
You can eat the used Katsuobushi. It is still tasty and high in protein. Try it with soy sauce or Ponzu sauce (citrus vinegar flavor soy sauce).

TIPS
Variety of ingredients for Dashi

Dried Kelp, Dried and shaved Katsuobushi, Iriko (cooked and dried anchovy), Dried Shiitake mushroom, Dried shrimp
It is very common and effective to combine 2 or 3 items of Dashi ingredients. Each ingredient has different flavor and depend on the combination, they enhance each other's flovor. Kelp+Katsuobushi, Kelp+Katsuobushi+ Shiitake, Kelp+Shrimp, are well-known good combination.

Tips for better rice cooking
(10/24/2016)
Koshihikari Rice 1. Pick a good rice variety and brand
Our first choice is Wismettac Brand Koshihikari Rice. This brand started to grow a short grain rice in the US for the first time. Koshihikari is one of the most popular variety in Japan.
2. Measure the amount of grain and water correctly.
See the back of the package. Short grain and medium grain is a little different. New crop, try cooking with 5-10% less water than directed. Use Sake substituting 3-5% of water for better flavor. This is a technique used in many Japanese Sushi Restaurants.
3. Soak grain for 30 minutes or longer before start cooking.
Rinse the grain gently, drain water, repeat 1-2 times quickly. Never wash with detergent!! Then, soak for 30 minutes. With this proess, rice is ready to be cooked evenly. AL DENTE is not ideal for Japanese rice.
4. Fluff the cooked rice right after finish cooking.
The surface, middle part, and bottom of the pan, grain is cooked differently. The weight of rice causes uneven softness and moisture content. Fluffing process helps to let the steam evaporate evenly and puffs grains nicely.
5. Do not keep warm more than 15 minutes.
A warming function of rice cooker is okay, but not perfect. The freshly cooked flavor starts fading after 15 minutes of warming. To keep the freshness, try freezing the rice right after it's done with a plastic container. ZipanG carrys many variety of containers in sizes and shapes. We will help you to find the best match for your need. You will be able to enjoy "Freshly Cooked Rice Flavor" in 2 minutes!


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