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UMAMI INSIDER
3 min read. Each spring, the Japanese eagerly anticipate hanami. Literally translated as “looking at flowers,” hanami celebrates the delicate pink flowers' fleeting beauty. People of all sects picnic under the blooming trees, enjoying Japanese drinks and food. Culture, Food Traditions, Seasonal, Spring. ULTIMATE GUIDE TO DIFFERENT TYPES OF MISO Soybean miso is usually packaged as red miso, but can also be referred to as aka (red) miso or Haccho miso. Its ingredients include soybeans, barley, and other grains, red miso is aged longer, resulting in a rich, salty flavor. Only a small amount of red miso is needed to add intense levels of umami to soups, stews, and marinades. ULTIMATE GUIDE TO JAPANESE GOYA (BITTER MELON) Additionally, there are also two seasoning methods for reducing bitterness: Rub with salt—1 teaspoon of salt to 1 goya. Put slices in a bowl, sprinkle with salt and rub the salt into the slices with your hands, then allow to rest for 10 min. Rub with sugar and salt. 1/2 teaspoon of salt and 2 teaspoon of sugar for 1 goya. RECIPE: RAMEN TARE (JAPANESE SAUCE) Think of tare as a concentrated flavoring agent of Japanese soups you can add to any ramen broth. You can include additional secondary ingredients, such as niboshi (dried sardines) lemongrass and chili flakes, to suit your tastes, but maintain a base of two parts stock to one part each soy sauce and mirin. Add tare to ramen broth to taste unless your recipe specifies otherwise. THE ULTIMATE GUIDE TO CHASHU PORK Braise Pork. Boil plenty of water in a large pot. Add pork belly and boil for 15 minutes. Take out the boiled pork belly and set it aside. Reheat chashu sauce over high heat and bring to boil. Add the pork belly into boiling chashu sauce. Reduce the heat to RECIPE & VIDEO: CARROT TEMPURA Mix together the tempura sauce ingredients in a microwavable container. Microwave it for 2 minutes. Mix and set it aside. Mix together the ingredients of the batter in a bowl. In a separate bowl, add carrots and 2 tablespoon of tempura powder. Mix. Add the HOW TO MAKE MISO PASTE FROM SCRATCH Cover the soybeans with about 5 inches of cold, filtered water and bring them to a boil. Reduce the heat to a simmer and cook until tender, 1 ½ to 2 hours. While the soybeans cook, whisk the miso paste with ½ cup of boiling water and allow it to cool to room temperature. Drain the soybeans when tender. While still warm, grind the soybeans KNOW YOUR TUNA: OTORO, CHUTORO, AND AKAMI The next part of the fish to learn is chutoro. This is a perfect blend of otoro (above) and akami (described below). Because it straddles both types of tuna, it provides both a meaty and a fatty texture for a real celebration in your mouth. Don’t expect to eat a lot of chutoro when enjoying tuna – it makes up such a small amount of the fish 8 WAYS TO COOK WITH JAPANESE SAKE Sake in Soups and Stews. Add about 1 ½ cups of sake to a soup or stew to add rich, deep flavor. The sake compliments many broths with overpowering them. You can add it to a broth made with water, or chicken broth, beef broth, fish broth, and dashi, of course. SHISO IS THE HEALTHY JAPANESE HERB YOU’VE BEEN MISSING IN The shiso leaves contain large amounts of calcium and iron, making them a great, healthy addition to salads, soups and stews. The herb is also rich in vitamin A, which may lower the risk of developing certain types of cancer. Shiso oil is also an herb-based alternative to fish oil, as it can provide omega-3 fatty acids to vegans and strictUMAMI INSIDER
3 min read. Each spring, the Japanese eagerly anticipate hanami. Literally translated as “looking at flowers,” hanami celebrates the delicate pink flowers' fleeting beauty. People of all sects picnic under the blooming trees, enjoying Japanese drinks and food. Culture, Food Traditions, Seasonal, Spring. ULTIMATE GUIDE TO DIFFERENT TYPES OF MISO Soybean miso is usually packaged as red miso, but can also be referred to as aka (red) miso or Haccho miso. Its ingredients include soybeans, barley, and other grains, red miso is aged longer, resulting in a rich, salty flavor. Only a small amount of red miso is needed to add intense levels of umami to soups, stews, and marinades. ULTIMATE GUIDE TO JAPANESE GOYA (BITTER MELON) Additionally, there are also two seasoning methods for reducing bitterness: Rub with salt—1 teaspoon of salt to 1 goya. Put slices in a bowl, sprinkle with salt and rub the salt into the slices with your hands, then allow to rest for 10 min. Rub with sugar and salt. 1/2 teaspoon of salt and 2 teaspoon of sugar for 1 goya. RECIPE: RAMEN TARE (JAPANESE SAUCE) Think of tare as a concentrated flavoring agent of Japanese soups you can add to any ramen broth. You can include additional secondary ingredients, such as niboshi (dried sardines) lemongrass and chili flakes, to suit your tastes, but maintain a base of two parts stock to one part each soy sauce and mirin. Add tare to ramen broth to taste unless your recipe specifies otherwise. THE ULTIMATE GUIDE TO CHASHU PORK Braise Pork. Boil plenty of water in a large pot. Add pork belly and boil for 15 minutes. Take out the boiled pork belly and set it aside. Reheat chashu sauce over high heat and bring to boil. Add the pork belly into boiling chashu sauce. Reduce the heat to RECIPE & VIDEO: CARROT TEMPURA Mix together the tempura sauce ingredients in a microwavable container. Microwave it for 2 minutes. Mix and set it aside. Mix together the ingredients of the batter in a bowl. In a separate bowl, add carrots and 2 tablespoon of tempura powder. Mix. Add the HOW TO MAKE MISO PASTE FROM SCRATCH Cover the soybeans with about 5 inches of cold, filtered water and bring them to a boil. Reduce the heat to a simmer and cook until tender, 1 ½ to 2 hours. While the soybeans cook, whisk the miso paste with ½ cup of boiling water and allow it to cool to room temperature. Drain the soybeans when tender. While still warm, grind the soybeans KNOW YOUR TUNA: OTORO, CHUTORO, AND AKAMI The next part of the fish to learn is chutoro. This is a perfect blend of otoro (above) and akami (described below). Because it straddles both types of tuna, it provides both a meaty and a fatty texture for a real celebration in your mouth. Don’t expect to eat a lot of chutoro when enjoying tuna – it makes up such a small amount of the fish 8 WAYS TO COOK WITH JAPANESE SAKE Sake in Soups and Stews. Add about 1 ½ cups of sake to a soup or stew to add rich, deep flavor. The sake compliments many broths with overpowering them. You can add it to a broth made with water, or chicken broth, beef broth, fish broth, and dashi, of course. SHISO IS THE HEALTHY JAPANESE HERB YOU’VE BEEN MISSING IN The shiso leaves contain large amounts of calcium and iron, making them a great, healthy addition to salads, soups and stews. The herb is also rich in vitamin A, which may lower the risk of developing certain types of cancer. Shiso oil is also an herb-based alternative to fish oil, as it can provide omega-3 fatty acids to vegans and strict RECIPE & VIDEO: OSHIZUSHI Simmer the rice for about 10 minutes or until nearly all the water has been absorbed. Remove the pot from the heat and set aside for 10 minutes with lid on. While cooking sushi rice, make sushi vinegar. Place all of the sushi vinegar ingredients into a ULTIMATE GUIDE TO SAKURA (CHERRY BLOSSOMS) Typical sakura tea consists of a blend of sencha green tea and dried cherry petals. Pickled cherry blossoms are also used to make sakura tea, but this type of tea is usually for special occasions such as weddings. You just need to steep cherry blossoms in hot water to make sakura tea. Sakura tea is a slightly salty and ultimately floralbeverage.
KNOW YOUR TUNA: OTORO, CHUTORO, AND AKAMI The next part of the fish to learn is chutoro. This is a perfect blend of otoro (above) and akami (described below). Because it straddles both types of tuna, it provides both a meaty and a fatty texture for a real celebration in your mouth. Don’t expect to eat a lot of chutoro when enjoying tuna – it makes up such a small amount of the fish A FOODIE'S GUIDE TO SUSHI AND SASHIMI A Foodie’s Guide to Sushi and Sashimi – Ordering, Eating and Etiquette. Umami Insider's guide to sushi etiquette introduces you to the ins and outs of sushi when dining at home and abroad. It includes tips and guidelines for calling ahead, seating, ordering, tipping, using chopsticks, eating, using condiments and more. Sushi isn’t 12 MONTHS OF JAPANESE HOLIDAYS: JUNE'S Himuro No Sechie. One of the Japanese holidays that happens each summer in Japan is himuro no sechie. Its origins stretch far back, all the way to the Heian period. At this time, between 794 and 1185 A.D., ice was a luxury. Therefore, it was only for the rich and powerful. Things changed on June 1, however, when the elite would take the iceout
TOP 10 JAPANESE RICE DISHES Chazuke. Consider chazuke to be a rice porridge. Serving as a comforting dish in cold weather or when you aren’t feeling well, chazuke is also a good hangover cure, serving to reinvigorate the body. There are quite a few variations of rice porridge in Japan. This version infuses the rice with hot green tea, or dashi as analternative.
THE TOP 10 SAKE BREWERIES TO EXPLORE IN AMERICA Ben’s Tune Up. Located in downtown Asheville, North Carolina, Ben’s Tune-Up takes the American craft beer approach to sake brewing. In fact, this spot creates both beer and sake, offering visitors a bit of everything! Always serving its sake fresh and cold from the tap, Ben’s Tune Up is a great stop when visiting the BlueRidge Mountains.
ULTIMATE GUIDE TO HOSHIGAKI, JAPANESE DRIED PERSIMMON Autumn is the best season to make dried Japanese persimmon, usually in October or November (or when the temperature is below 50 degrees Fahrenheit). If it’s too warm or humid, the fruit will mold. Even when totally dried, hoshigaki does not store well, so proper storage is crucial to preserving the fruits of your labor. THE DIFFERENCES BETWEEN JAPANESE CURRY AND July 24, 2017. 3 min read. Not many people are aware of the differences between Japanese curry and Indian curry. But making a Japanese curry can be fairly easy, so long as you know the differences and what ingredients to use in the recipe. Walk into nearly any Indian restaurant and you will find quite a few curry selections on the menu. SHIO KOJI: THE HEALTHY JAPANESE INGREDIENT EVERYONE SHOULD Shio Koji translates to “salt mold” and is a type of fungus. Shio koji typically refers to a mixture of short-grain white rice and fermented sea salt. The finished product looks something like a lumpy, thick white paste, sort of like a porridge, as the rice grains eventually break down when the mixture ages. The end result deliversbig
UMAMI INSIDER
3 min read. Each spring, the Japanese eagerly anticipate hanami. Literally translated as “looking at flowers,” hanami celebrates the delicate pink flowers' fleeting beauty. People of all sects picnic under the blooming trees, enjoying Japanese drinks and food. Culture, Food Traditions, Seasonal, Spring. ULTIMATE GUIDE TO DIFFERENT TYPES OF MISO Soybean miso is usually packaged as red miso, but can also be referred to as aka (red) miso or Haccho miso. Its ingredients include soybeans, barley, and other grains, red miso is aged longer, resulting in a rich, salty flavor. Only a small amount of red miso is needed to add intense levels of umami to soups, stews, and marinades. RECIPE: RAMEN TARE (JAPANESE SAUCE) Think of tare as a concentrated flavoring agent of Japanese soups you can add to any ramen broth. You can include additional secondary ingredients, such as niboshi (dried sardines) lemongrass and chili flakes, to suit your tastes, but maintain a base of two parts stock to one part each soy sauce and mirin. Add tare to ramen broth to taste unless your recipe specifies otherwise. THE ULTIMATE GUIDE TO CHASHU PORK Braise Pork. Boil plenty of water in a large pot. Add pork belly and boil for 15 minutes. Take out the boiled pork belly and set it aside. Reheat chashu sauce over high heat and bring to boil. Add the pork belly into boiling chashu sauce. Reduce the heat to RECIPE & VIDEO: JAPANESE CURRY WITH CABBAGE Heat vegetable oil in a pot, and cook the chicken, onion, and carrots. Add water and cabbages to the pot and bring it to boil over medium heat. Once it, skim off any foam off the surface. Cook on low to medium heat for 15 minutes until the ingredients are tender. Stop the heat, and break in the roux and let it melt. RECIPE & VIDEO: CARROT TEMPURA Mix together the tempura sauce ingredients in a microwavable container. Microwave it for 2 minutes. Mix and set it aside. Mix together the ingredients of the batter in a bowl. In a separate bowl, add carrots and 2 tablespoon of tempura powder. Mix. Add the KNOW YOUR TUNA: OTORO, CHUTORO, AND AKAMI The next part of the fish to learn is chutoro. This is a perfect blend of otoro (above) and akami (described below). Because it straddles both types of tuna, it provides both a meaty and a fatty texture for a real celebration in your mouth. Don’t expect to eat a lot of chutoro when enjoying tuna – it makes up such a small amount of the fish 8 WAYS TO COOK WITH JAPANESE SAKE Sake in Soups and Stews. Add about 1 ½ cups of sake to a soup or stew to add rich, deep flavor. The sake compliments many broths with overpowering them. You can add it to a broth made with water, or chicken broth, beef broth, fish broth, and dashi, of course. HOW TO MAKE MISO PASTE FROM SCRATCH Cover the soybeans with about 5 inches of cold, filtered water and bring them to a boil. Reduce the heat to a simmer and cook until tender, 1 ½ to 2 hours. While the soybeans cook, whisk the miso paste with ½ cup of boiling water and allow it to cool to room temperature. Drain the soybeans when tender. While still warm, grind the soybeans SHISO IS THE HEALTHY JAPANESE HERB YOU’VE BEEN MISSING IN The shiso leaves contain large amounts of calcium and iron, making them a great, healthy addition to salads, soups and stews. The herb is also rich in vitamin A, which may lower the risk of developing certain types of cancer. Shiso oil is also an herb-based alternative to fish oil, as it can provide omega-3 fatty acids to vegans and strictUMAMI INSIDER
3 min read. Each spring, the Japanese eagerly anticipate hanami. Literally translated as “looking at flowers,” hanami celebrates the delicate pink flowers' fleeting beauty. People of all sects picnic under the blooming trees, enjoying Japanese drinks and food. Culture, Food Traditions, Seasonal, Spring. ULTIMATE GUIDE TO JAPANESE GOYA (BITTER MELON) Additionally, there are also two seasoning methods for reducing bitterness: Rub with salt—1 teaspoon of salt to 1 goya. Put slices in a bowl, sprinkle with salt and rub the salt into the slices with your hands, then allow to rest for 10 min. Rub with sugar and salt. 1/2 teaspoon of salt and 2 teaspoon of sugar for 1 goya. ULTIMATE GUIDE TO DIFFERENT TYPES OF MISO Soybean miso is usually packaged as red miso, but can also be referred to as aka (red) miso or Haccho miso. Its ingredients include soybeans, barley, and other grains, red miso is aged longer, resulting in a rich, salty flavor. Only a small amount of red miso is needed to add intense levels of umami to soups, stews, and marinades. RECIPE: RAMEN TARE (JAPANESE SAUCE) Think of tare as a concentrated flavoring agent of Japanese soups you can add to any ramen broth. You can include additional secondary ingredients, such as niboshi (dried sardines) lemongrass and chili flakes, to suit your tastes, but maintain a base of two parts stock to one part each soy sauce and mirin. Add tare to ramen broth to taste unless your recipe specifies otherwise. THE ULTIMATE GUIDE TO CHASHU PORK Braise Pork. Boil plenty of water in a large pot. Add pork belly and boil for 15 minutes. Take out the boiled pork belly and set it aside. Reheat chashu sauce over high heat and bring to boil. Add the pork belly into boiling chashu sauce. Reduce the heat to RECIPE & VIDEO: CARROT TEMPURA Mix together the tempura sauce ingredients in a microwavable container. Microwave it for 2 minutes. Mix and set it aside. Mix together the ingredients of the batter in a bowl. In a separate bowl, add carrots and 2 tablespoon of tempura powder. Mix. Add the HOW TO MAKE MISO PASTE FROM SCRATCH Cover the soybeans with about 5 inches of cold, filtered water and bring them to a boil. Reduce the heat to a simmer and cook until tender, 1 ½ to 2 hours. While the soybeans cook, whisk the miso paste with ½ cup of boiling water and allow it to cool to room temperature. Drain the soybeans when tender. While still warm, grind the soybeans KNOW YOUR TUNA: OTORO, CHUTORO, AND AKAMI The next part of the fish to learn is chutoro. This is a perfect blend of otoro (above) and akami (described below). Because it straddles both types of tuna, it provides both a meaty and a fatty texture for a real celebration in your mouth. Don’t expect to eat a lot of chutoro when enjoying tuna – it makes up such a small amount of the fish 8 WAYS TO COOK WITH JAPANESE SAKE Sake in Soups and Stews. Add about 1 ½ cups of sake to a soup or stew to add rich, deep flavor. The sake compliments many broths with overpowering them. You can add it to a broth made with water, or chicken broth, beef broth, fish broth, and dashi, of course. SHISO IS THE HEALTHY JAPANESE HERB YOU’VE BEEN MISSING IN The shiso leaves contain large amounts of calcium and iron, making them a great, healthy addition to salads, soups and stews. The herb is also rich in vitamin A, which may lower the risk of developing certain types of cancer. Shiso oil is also an herb-based alternative to fish oil, as it can provide omega-3 fatty acids to vegans and strict JAPANESE ESSENTIALS: COOKING EQUIPMENT Japanese Essentials: Cooking Equipment. As the saying goes, you need the right tool for the job, and it rings particularly true with Japanese cuisine. Check common and one-of-a-kind Japanese cooking equipment here. Japanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the uniqueJapanese
RECIPE & VIDEO: OSHIZUSHI Simmer the rice for about 10 minutes or until nearly all the water has been absorbed. Remove the pot from the heat and set aside for 10 minutes with lid on. While cooking sushi rice, make sushi vinegar. Place all of the sushi vinegar ingredients into a WHAT IS INANIWA UDON? 4 min read. Inaniwa udon is a different type of udon noodle and is one of Japan's best regional dishes. Made using a centuries-old recipe, Inaniwa udon was also once given as a gift to the Shogun each year. Japanese udon noodles are easily recognizable. They are quite thick, making them easily stand out from other, thinner noodles such as soba A FOODIE'S GUIDE TO SUSHI AND SASHIMI A Foodie’s Guide to Sushi and Sashimi – Ordering, Eating and Etiquette. Umami Insider's guide to sushi etiquette introduces you to the ins and outs of sushi when dining at home and abroad. It includes tips and guidelines for calling ahead, seating, ordering, tipping, using chopsticks, eating, using condiments and more. Sushi isn’t 12 MONTHS OF JAPANESE HOLIDAYS: JUNE'S Himuro No Sechie. One of the Japanese holidays that happens each summer in Japan is himuro no sechie. Its origins stretch far back, all the way to the Heian period. At this time, between 794 and 1185 A.D., ice was a luxury. Therefore, it was only for the rich and powerful. Things changed on June 1, however, when the elite would take the iceout
ULTIMATE GUIDE TO JAPANESE GOYA (BITTER MELON) Additionally, there are also two seasoning methods for reducing bitterness: Rub with salt—1 teaspoon of salt to 1 goya. Put slices in a bowl, sprinkle with salt and rub the salt into the slices with your hands, then allow to rest for 10 min. Rub with sugar and salt. 1/2 teaspoon of salt and 2 teaspoon of sugar for 1 goya. HOW TO MAKE JAPANESE GREEN TEA PROPER WAY A good rule of thumb is around 2 heaping teaspoons of tea per cup of water. Brew the leaves for about 30 seconds; that’s all you’ll need for most types of green tea leaves. Note that gyokuro, however, requires 2–3 minutes at a lower temperature, around 130 F. This allows one to fully appreciate the flavor and characteristic sweetnessof L
TOP 10 JAPANESE RICE DISHES Chazuke. Consider chazuke to be a rice porridge. Serving as a comforting dish in cold weather or when you aren’t feeling well, chazuke is also a good hangover cure, serving to reinvigorate the body. There are quite a few variations of rice porridge in Japan. This version infuses the rice with hot green tea, or dashi as analternative.
THE TOP 10 SAKE BREWERIES TO EXPLORE IN AMERICA Ben’s Tune Up. Located in downtown Asheville, North Carolina, Ben’s Tune-Up takes the American craft beer approach to sake brewing. In fact, this spot creates both beer and sake, offering visitors a bit of everything! Always serving its sake fresh and cold from the tap, Ben’s Tune Up is a great stop when visiting the BlueRidge Mountains.
ULTIMATE GUIDE TO HOSHIGAKI, JAPANESE DRIED PERSIMMON Autumn is the best season to make dried Japanese persimmon, usually in October or November (or when the temperature is below 50 degrees Fahrenheit). If it’s too warm or humid, the fruit will mold. Even when totally dried, hoshigaki does not store well, so proper storage is crucial to preserving the fruits of your labor.UMAMI INSIDER
3 min read. Each spring, the Japanese eagerly anticipate hanami. Literally translated as “looking at flowers,” hanami celebrates the delicate pink flowers' fleeting beauty. People of all sects picnic under the blooming trees, enjoying Japanese drinks and food. Culture, Food Traditions, Seasonal, Spring. ULTIMATE GUIDE TO DIFFERENT TYPES OF MISO Soybean miso is usually packaged as red miso, but can also be referred to as aka (red) miso or Haccho miso. Its ingredients include soybeans, barley, and other grains, red miso is aged longer, resulting in a rich, salty flavor. Only a small amount of red miso is needed to add intense levels of umami to soups, stews, and marinades. RECIPE: RAMEN TARE (JAPANESE SAUCE) Think of tare as a concentrated flavoring agent of Japanese soups you can add to any ramen broth. You can include additional secondary ingredients, such as niboshi (dried sardines) lemongrass and chili flakes, to suit your tastes, but maintain a base of two parts stock to one part each soy sauce and mirin. Add tare to ramen broth to taste unless your recipe specifies otherwise. THE ULTIMATE GUIDE TO CHASHU PORK Braise Pork. Boil plenty of water in a large pot. Add pork belly and boil for 15 minutes. Take out the boiled pork belly and set it aside. Reheat chashu sauce over high heat and bring to boil. Add the pork belly into boiling chashu sauce. Reduce the heat to RECIPE & VIDEO: JAPANESE CURRY WITH CABBAGE Heat vegetable oil in a pot, and cook the chicken, onion, and carrots. Add water and cabbages to the pot and bring it to boil over medium heat. Once it, skim off any foam off the surface. Cook on low to medium heat for 15 minutes until the ingredients are tender. Stop the heat, and break in the roux and let it melt. RECIPE & VIDEO: CARROT TEMPURA Mix together the tempura sauce ingredients in a microwavable container. Microwave it for 2 minutes. Mix and set it aside. Mix together the ingredients of the batter in a bowl. In a separate bowl, add carrots and 2 tablespoon of tempura powder. Mix. Add the KNOW YOUR TUNA: OTORO, CHUTORO, AND AKAMI The next part of the fish to learn is chutoro. This is a perfect blend of otoro (above) and akami (described below). Because it straddles both types of tuna, it provides both a meaty and a fatty texture for a real celebration in your mouth. Don’t expect to eat a lot of chutoro when enjoying tuna – it makes up such a small amount of the fish 8 WAYS TO COOK WITH JAPANESE SAKE Sake in Soups and Stews. Add about 1 ½ cups of sake to a soup or stew to add rich, deep flavor. The sake compliments many broths with overpowering them. You can add it to a broth made with water, or chicken broth, beef broth, fish broth, and dashi, of course. HOW TO MAKE MISO PASTE FROM SCRATCH Cover the soybeans with about 5 inches of cold, filtered water and bring them to a boil. Reduce the heat to a simmer and cook until tender, 1 ½ to 2 hours. While the soybeans cook, whisk the miso paste with ½ cup of boiling water and allow it to cool to room temperature. Drain the soybeans when tender. While still warm, grind the soybeans SHISO IS THE HEALTHY JAPANESE HERB YOU’VE BEEN MISSING IN The shiso leaves contain large amounts of calcium and iron, making them a great, healthy addition to salads, soups and stews. The herb is also rich in vitamin A, which may lower the risk of developing certain types of cancer. Shiso oil is also an herb-based alternative to fish oil, as it can provide omega-3 fatty acids to vegans and strictUMAMI INSIDER
3 min read. Each spring, the Japanese eagerly anticipate hanami. Literally translated as “looking at flowers,” hanami celebrates the delicate pink flowers' fleeting beauty. People of all sects picnic under the blooming trees, enjoying Japanese drinks and food. Culture, Food Traditions, Seasonal, Spring. ULTIMATE GUIDE TO DIFFERENT TYPES OF MISO Soybean miso is usually packaged as red miso, but can also be referred to as aka (red) miso or Haccho miso. Its ingredients include soybeans, barley, and other grains, red miso is aged longer, resulting in a rich, salty flavor. Only a small amount of red miso is needed to add intense levels of umami to soups, stews, and marinades. RECIPE: RAMEN TARE (JAPANESE SAUCE) Think of tare as a concentrated flavoring agent of Japanese soups you can add to any ramen broth. You can include additional secondary ingredients, such as niboshi (dried sardines) lemongrass and chili flakes, to suit your tastes, but maintain a base of two parts stock to one part each soy sauce and mirin. Add tare to ramen broth to taste unless your recipe specifies otherwise. THE ULTIMATE GUIDE TO CHASHU PORK Braise Pork. Boil plenty of water in a large pot. Add pork belly and boil for 15 minutes. Take out the boiled pork belly and set it aside. Reheat chashu sauce over high heat and bring to boil. Add the pork belly into boiling chashu sauce. Reduce the heat to RECIPE & VIDEO: JAPANESE CURRY WITH CABBAGE Heat vegetable oil in a pot, and cook the chicken, onion, and carrots. Add water and cabbages to the pot and bring it to boil over medium heat. Once it, skim off any foam off the surface. Cook on low to medium heat for 15 minutes until the ingredients are tender. Stop the heat, and break in the roux and let it melt. RECIPE & VIDEO: CARROT TEMPURA Mix together the tempura sauce ingredients in a microwavable container. Microwave it for 2 minutes. Mix and set it aside. Mix together the ingredients of the batter in a bowl. In a separate bowl, add carrots and 2 tablespoon of tempura powder. Mix. Add the KNOW YOUR TUNA: OTORO, CHUTORO, AND AKAMI The next part of the fish to learn is chutoro. This is a perfect blend of otoro (above) and akami (described below). Because it straddles both types of tuna, it provides both a meaty and a fatty texture for a real celebration in your mouth. Don’t expect to eat a lot of chutoro when enjoying tuna – it makes up such a small amount of the fish 8 WAYS TO COOK WITH JAPANESE SAKE Sake in Soups and Stews. Add about 1 ½ cups of sake to a soup or stew to add rich, deep flavor. The sake compliments many broths with overpowering them. You can add it to a broth made with water, or chicken broth, beef broth, fish broth, and dashi, of course. HOW TO MAKE MISO PASTE FROM SCRATCH Cover the soybeans with about 5 inches of cold, filtered water and bring them to a boil. Reduce the heat to a simmer and cook until tender, 1 ½ to 2 hours. While the soybeans cook, whisk the miso paste with ½ cup of boiling water and allow it to cool to room temperature. Drain the soybeans when tender. While still warm, grind the soybeans SHISO IS THE HEALTHY JAPANESE HERB YOU’VE BEEN MISSING IN The shiso leaves contain large amounts of calcium and iron, making them a great, healthy addition to salads, soups and stews. The herb is also rich in vitamin A, which may lower the risk of developing certain types of cancer. Shiso oil is also an herb-based alternative to fish oil, as it can provide omega-3 fatty acids to vegans and strict JAPANESE ESSENTIALS: COOKING EQUIPMENT Japanese Essentials: Cooking Equipment. As the saying goes, you need the right tool for the job, and it rings particularly true with Japanese cuisine. Check common and one-of-a-kind Japanese cooking equipment here. Japanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the uniqueJapanese
RECIPE & VIDEO: OSHIZUSHI Simmer the rice for about 10 minutes or until nearly all the water has been absorbed. Remove the pot from the heat and set aside for 10 minutes with lid on. While cooking sushi rice, make sushi vinegar. Place all of the sushi vinegar ingredients into a WHAT IS INANIWA UDON? 4 min read. Inaniwa udon is a different type of udon noodle and is one of Japan's best regional dishes. Made using a centuries-old recipe, Inaniwa udon was also once given as a gift to the Shogun each year. Japanese udon noodles are easily recognizable. They are quite thick, making them easily stand out from other, thinner noodles such as soba A FOODIE'S GUIDE TO SUSHI AND SASHIMI A Foodie’s Guide to Sushi and Sashimi – Ordering, Eating and Etiquette. Umami Insider's guide to sushi etiquette introduces you to the ins and outs of sushi when dining at home and abroad. It includes tips and guidelines for calling ahead, seating, ordering, tipping, using chopsticks, eating, using condiments and more. Sushi isn’t 12 MONTHS OF JAPANESE HOLIDAYS: JUNE'S Himuro No Sechie. One of the Japanese holidays that happens each summer in Japan is himuro no sechie. Its origins stretch far back, all the way to the Heian period. At this time, between 794 and 1185 A.D., ice was a luxury. Therefore, it was only for the rich and powerful. Things changed on June 1, however, when the elite would take the iceout
ULTIMATE GUIDE TO JAPANESE GOYA (BITTER MELON) Additionally, there are also two seasoning methods for reducing bitterness: Rub with salt—1 teaspoon of salt to 1 goya. Put slices in a bowl, sprinkle with salt and rub the salt into the slices with your hands, then allow to rest for 10 min. Rub with sugar and salt. 1/2 teaspoon of salt and 2 teaspoon of sugar for 1 goya. HOW TO MAKE JAPANESE GREEN TEA PROPER WAY A good rule of thumb is around 2 heaping teaspoons of tea per cup of water. Brew the leaves for about 30 seconds; that’s all you’ll need for most types of green tea leaves. Note that gyokuro, however, requires 2–3 minutes at a lower temperature, around 130 F. This allows one to fully appreciate the flavor and characteristic sweetnessof L
TOP 10 JAPANESE RICE DISHES Chazuke. Consider chazuke to be a rice porridge. Serving as a comforting dish in cold weather or when you aren’t feeling well, chazuke is also a good hangover cure, serving to reinvigorate the body. There are quite a few variations of rice porridge in Japan. This version infuses the rice with hot green tea, or dashi as analternative.
THE TOP 10 SAKE BREWERIES TO EXPLORE IN AMERICA Ben’s Tune Up. Located in downtown Asheville, North Carolina, Ben’s Tune-Up takes the American craft beer approach to sake brewing. In fact, this spot creates both beer and sake, offering visitors a bit of everything! Always serving its sake fresh and cold from the tap, Ben’s Tune Up is a great stop when visiting the BlueRidge Mountains.
ULTIMATE GUIDE TO HOSHIGAKI, JAPANESE DRIED PERSIMMON Autumn is the best season to make dried Japanese persimmon, usually in October or November (or when the temperature is below 50 degrees Fahrenheit). If it’s too warm or humid, the fruit will mold. Even when totally dried, hoshigaki does not store well, so proper storage is crucial to preserving the fruits of your labor.UMAMI INSIDER
3 min read. Each spring, the Japanese eagerly anticipate hanami. Literally translated as “looking at flowers,” hanami celebrates the delicate pink flowers' fleeting beauty. People of all sects picnic under the blooming trees, enjoying Japanese drinks and food. Culture, Food Traditions, Seasonal, Spring. ULTIMATE GUIDE TO DIFFERENT TYPES OF MISO Soybean miso is usually packaged as red miso, but can also be referred to as aka (red) miso or Haccho miso. Its ingredients include soybeans, barley, and other grains, red miso is aged longer, resulting in a rich, salty flavor. Only a small amount of red miso is needed to add intense levels of umami to soups, stews, and marinades. RECIPE: RAMEN TARE (JAPANESE SAUCE) Think of tare as a concentrated flavoring agent of Japanese soups you can add to any ramen broth. You can include additional secondary ingredients, such as niboshi (dried sardines) lemongrass and chili flakes, to suit your tastes, but maintain a base of two parts stock to one part each soy sauce and mirin. Add tare to ramen broth to taste unless your recipe specifies otherwise. THE ULTIMATE GUIDE TO CHASHU PORK Braise Pork. Boil plenty of water in a large pot. Add pork belly and boil for 15 minutes. Take out the boiled pork belly and set it aside. Reheat chashu sauce over high heat and bring to boil. Add the pork belly into boiling chashu sauce. Reduce the heat to RECIPE & VIDEO: JAPANESE CURRY WITH CABBAGE Heat vegetable oil in a pot, and cook the chicken, onion, and carrots. Add water and cabbages to the pot and bring it to boil over medium heat. Once it, skim off any foam off the surface. Cook on low to medium heat for 15 minutes until the ingredients are tender. Stop the heat, and break in the roux and let it melt. ULTIMATE GUIDE TO JAPANESE GOYA (BITTER MELON) Additionally, there are also two seasoning methods for reducing bitterness: Rub with salt—1 teaspoon of salt to 1 goya. Put slices in a bowl, sprinkle with salt and rub the salt into the slices with your hands, then allow to rest for 10 min. Rub with sugar and salt. 1/2 teaspoon of salt and 2 teaspoon of sugar for 1 goya. 12 MONTHS OF JAPANESE HOLIDAYS: JUNE'S Himuro No Sechie. One of the Japanese holidays that happens each summer in Japan is himuro no sechie. Its origins stretch far back, all the way to the Heian period. At this time, between 794 and 1185 A.D., ice was a luxury. Therefore, it was only for the rich and powerful. Things changed on June 1, however, when the elite would take the iceout
RECIPE & VIDEO: CARROT TEMPURA Mix together the tempura sauce ingredients in a microwavable container. Microwave it for 2 minutes. Mix and set it aside. Mix together the ingredients of the batter in a bowl. In a separate bowl, add carrots and 2 tablespoon of tempura powder. Mix. Add the 8 WAYS TO COOK WITH JAPANESE SAKE Sake in Soups and Stews. Add about 1 ½ cups of sake to a soup or stew to add rich, deep flavor. The sake compliments many broths with overpowering them. You can add it to a broth made with water, or chicken broth, beef broth, fish broth, and dashi, of course. THE TOP 10 SAKE BREWERIES TO EXPLORE IN AMERICA Ben’s Tune Up. Located in downtown Asheville, North Carolina, Ben’s Tune-Up takes the American craft beer approach to sake brewing. In fact, this spot creates both beer and sake, offering visitors a bit of everything! Always serving its sake fresh and cold from the tap, Ben’s Tune Up is a great stop when visiting the BlueRidge Mountains.
UMAMI INSIDER
3 min read. Each spring, the Japanese eagerly anticipate hanami. Literally translated as “looking at flowers,” hanami celebrates the delicate pink flowers' fleeting beauty. People of all sects picnic under the blooming trees, enjoying Japanese drinks and food. Culture, Food Traditions, Seasonal, Spring. ULTIMATE GUIDE TO DIFFERENT TYPES OF MISO Soybean miso is usually packaged as red miso, but can also be referred to as aka (red) miso or Haccho miso. Its ingredients include soybeans, barley, and other grains, red miso is aged longer, resulting in a rich, salty flavor. Only a small amount of red miso is needed to add intense levels of umami to soups, stews, and marinades. RECIPE: RAMEN TARE (JAPANESE SAUCE) Think of tare as a concentrated flavoring agent of Japanese soups you can add to any ramen broth. You can include additional secondary ingredients, such as niboshi (dried sardines) lemongrass and chili flakes, to suit your tastes, but maintain a base of two parts stock to one part each soy sauce and mirin. Add tare to ramen broth to taste unless your recipe specifies otherwise. THE ULTIMATE GUIDE TO CHASHU PORK Braise Pork. Boil plenty of water in a large pot. Add pork belly and boil for 15 minutes. Take out the boiled pork belly and set it aside. Reheat chashu sauce over high heat and bring to boil. Add the pork belly into boiling chashu sauce. Reduce the heat to RECIPE & VIDEO: JAPANESE CURRY WITH CABBAGE Heat vegetable oil in a pot, and cook the chicken, onion, and carrots. Add water and cabbages to the pot and bring it to boil over medium heat. Once it, skim off any foam off the surface. Cook on low to medium heat for 15 minutes until the ingredients are tender. Stop the heat, and break in the roux and let it melt. ULTIMATE GUIDE TO JAPANESE GOYA (BITTER MELON) Additionally, there are also two seasoning methods for reducing bitterness: Rub with salt—1 teaspoon of salt to 1 goya. Put slices in a bowl, sprinkle with salt and rub the salt into the slices with your hands, then allow to rest for 10 min. Rub with sugar and salt. 1/2 teaspoon of salt and 2 teaspoon of sugar for 1 goya. 12 MONTHS OF JAPANESE HOLIDAYS: JUNE'S Himuro No Sechie. One of the Japanese holidays that happens each summer in Japan is himuro no sechie. Its origins stretch far back, all the way to the Heian period. At this time, between 794 and 1185 A.D., ice was a luxury. Therefore, it was only for the rich and powerful. Things changed on June 1, however, when the elite would take the iceout
RECIPE & VIDEO: CARROT TEMPURA Mix together the tempura sauce ingredients in a microwavable container. Microwave it for 2 minutes. Mix and set it aside. Mix together the ingredients of the batter in a bowl. In a separate bowl, add carrots and 2 tablespoon of tempura powder. Mix. Add the 8 WAYS TO COOK WITH JAPANESE SAKE Sake in Soups and Stews. Add about 1 ½ cups of sake to a soup or stew to add rich, deep flavor. The sake compliments many broths with overpowering them. You can add it to a broth made with water, or chicken broth, beef broth, fish broth, and dashi, of course. THE TOP 10 SAKE BREWERIES TO EXPLORE IN AMERICA Ben’s Tune Up. Located in downtown Asheville, North Carolina, Ben’s Tune-Up takes the American craft beer approach to sake brewing. In fact, this spot creates both beer and sake, offering visitors a bit of everything! Always serving its sake fresh and cold from the tap, Ben’s Tune Up is a great stop when visiting the BlueRidge Mountains.
ULTIMATE GUIDE TO DIFFERENT TYPES OF MISO Soybean miso is usually packaged as red miso, but can also be referred to as aka (red) miso or Haccho miso. Its ingredients include soybeans, barley, and other grains, red miso is aged longer, resulting in a rich, salty flavor. Only a small amount of red miso is needed to add intense levels of umami to soups, stews, and marinades. THE ULTIMATE GUIDE TO CHASHU PORK Braise Pork. Boil plenty of water in a large pot. Add pork belly and boil for 15 minutes. Take out the boiled pork belly and set it aside. Reheat chashu sauce over high heat and bring to boil. Add the pork belly into boiling chashu sauce. Reduce the heat to JAPANESE ESSENTIALS: COOKING EQUIPMENT Japanese Essentials: Cooking Equipment. As the saying goes, you need the right tool for the job, and it rings particularly true with Japanese cuisine. Check common and one-of-a-kind Japanese cooking equipment here. Japanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the uniqueJapanese
ULTIMATE GUIDE TO JAPANESE GOYA (BITTER MELON) Additionally, there are also two seasoning methods for reducing bitterness: Rub with salt—1 teaspoon of salt to 1 goya. Put slices in a bowl, sprinkle with salt and rub the salt into the slices with your hands, then allow to rest for 10 min. Rub with sugar and salt. 1/2 teaspoon of salt and 2 teaspoon of sugar for 1 goya. ULTIMATE GUIDE TO YAKITORI The sauce is a crucial part of the process. The chef usually dips the skewers twice, the first dip acting as a glaze, whereas the second coat serving as a sauce. The repeated uses of tare acquire more concentrated flavor with each dipped skewer. What does vary is the cut of meat. Yakitori can be made of almost any part of the chicken,ranging
HOW TO MAKE JAPANESE GREEN TEA PROPER WAY A good rule of thumb is around 2 heaping teaspoons of tea per cup of water. Brew the leaves for about 30 seconds; that’s all you’ll need for most types of green tea leaves. Note that gyokuro, however, requires 2–3 minutes at a lower temperature, around 130 F. This allows one to fully appreciate the flavor and characteristic sweetnessof L
JAPANESE COOKING TECHNIQUE: SMOKING (KUNSEI) To smoke with an ibushi gin, first line the bottom with aluminum foil and add about 7 to 10 grams (about 1/4 cup) of finely chopped wood chips along with a bit of rice and a sprinkle of sugar. Next, add the aromatics and arrange the foods on the grates and set it on the stove over high heat. Shrimp, tofu, hard-boiled eggs, salmon, chicken wings TOP 10 JAPANESE RICE DISHES Chazuke. Consider chazuke to be a rice porridge. Serving as a comforting dish in cold weather or when you aren’t feeling well, chazuke is also a good hangover cure, serving to reinvigorate the body. There are quite a few variations of rice porridge in Japan. This version infuses the rice with hot green tea, or dashi as analternative.
KNOW YOUR TUNA: OTORO, CHUTORO, AND AKAMI The next part of the fish to learn is chutoro. This is a perfect blend of otoro (above) and akami (described below). Because it straddles both types of tuna, it provides both a meaty and a fatty texture for a real celebration in your mouth. Don’t expect to eat a lot of chutoro when enjoying tuna – it makes up such a small amount of the fish THE DIFFERENCES BETWEEN JAPANESE CURRY AND July 24, 2017. 3 min read. Not many people are aware of the differences between Japanese curry and Indian curry. But making a Japanese curry can be fairly easy, so long as you know the differences and what ingredients to use in the recipe. Walk into nearly any Indian restaurant and you will find quite a few curry selections on the menu.UMAMI INSIDER
3 min read. Each spring, the Japanese eagerly anticipate hanami. Literally translated as “looking at flowers,” hanami celebrates the delicate pink flowers' fleeting beauty. People of all sects picnic under the blooming trees, enjoying Japanese drinks and food. Culture, Food Traditions, Seasonal, Spring. ULTIMATE GUIDE TO DIFFERENT TYPES OF MISO Soybean miso is usually packaged as red miso, but can also be referred to as aka (red) miso or Haccho miso. Its ingredients include soybeans, barley, and other grains, red miso is aged longer, resulting in a rich, salty flavor. Only a small amount of red miso is needed to add intense levels of umami to soups, stews, and marinades. JAPANESE ESSENTIALS: COOKING EQUIPMENT Japanese Essentials: Cooking Equipment. As the saying goes, you need the right tool for the job, and it rings particularly true with Japanese cuisine. Check common and one-of-a-kind Japanese cooking equipment here. Japanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the uniqueJapanese
THE ULTIMATE GUIDE TO CHASHU PORK Braise Pork. Boil plenty of water in a large pot. Add pork belly and boil for 15 minutes. Take out the boiled pork belly and set it aside. Reheat chashu sauce over high heat and bring to boil. Add the pork belly into boiling chashu sauce. Reduce the heat to RECIPE & VIDEO: ISOBE YAKI An easy but filling snack, mochi has been enjoyed in many forms and isobe yaki is one of the favorites of Japanese food culture. Learn how to make isobe yaki yourself at home with our easy-to-follow recipe and video. This sweet and salty mochi will surely become your favorite mochi, especially since it is a healthy Japanese recipe that can be whipped up at home in just a matter of minutes! RECIPE & VIDEO: CARROT TEMPURA Mix together the tempura sauce ingredients in a microwavable container. Microwave it for 2 minutes. Mix and set it aside. Mix together the ingredients of the batter in a bowl. In a separate bowl, add carrots and 2 tablespoon of tempura powder. Mix. Add the RECIPE: RAMEN TARE (JAPANESE SAUCE) Think of tare as a concentrated flavoring agent of Japanese soups you can add to any ramen broth. You can include additional secondary ingredients, such as niboshi (dried sardines) lemongrass and chili flakes, to suit your tastes, but maintain a base of two parts stock to one part each soy sauce and mirin. Add tare to ramen broth to taste unless your recipe specifies otherwise. KNOW YOUR TUNA: OTORO, CHUTORO, AND AKAMI The next part of the fish to learn is chutoro. This is a perfect blend of otoro (above) and akami (described below). Because it straddles both types of tuna, it provides both a meaty and a fatty texture for a real celebration in your mouth. Don’t expect to eat a lot of chutoro when enjoying tuna – it makes up such a small amount of the fish THE DIFFERENCES BETWEEN JAPANESE CURRY AND July 24, 2017. 3 min read. Not many people are aware of the differences between Japanese curry and Indian curry. But making a Japanese curry can be fairly easy, so long as you know the differences and what ingredients to use in the recipe. Walk into nearly any Indian restaurant and you will find quite a few curry selections on the menu. THE TOP 10 SAKE BREWERIES TO EXPLORE IN AMERICA Ben’s Tune Up. Located in downtown Asheville, North Carolina, Ben’s Tune-Up takes the American craft beer approach to sake brewing. In fact, this spot creates both beer and sake, offering visitors a bit of everything! Always serving its sake fresh and cold from the tap, Ben’s Tune Up is a great stop when visiting the BlueRidge Mountains.
UMAMI INSIDER
3 min read. Each spring, the Japanese eagerly anticipate hanami. Literally translated as “looking at flowers,” hanami celebrates the delicate pink flowers' fleeting beauty. People of all sects picnic under the blooming trees, enjoying Japanese drinks and food. Culture, Food Traditions, Seasonal, Spring. ULTIMATE GUIDE TO DIFFERENT TYPES OF MISO Soybean miso is usually packaged as red miso, but can also be referred to as aka (red) miso or Haccho miso. Its ingredients include soybeans, barley, and other grains, red miso is aged longer, resulting in a rich, salty flavor. Only a small amount of red miso is needed to add intense levels of umami to soups, stews, and marinades. JAPANESE ESSENTIALS: COOKING EQUIPMENT Japanese Essentials: Cooking Equipment. As the saying goes, you need the right tool for the job, and it rings particularly true with Japanese cuisine. Check common and one-of-a-kind Japanese cooking equipment here. Japanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the uniqueJapanese
THE ULTIMATE GUIDE TO CHASHU PORK Braise Pork. Boil plenty of water in a large pot. Add pork belly and boil for 15 minutes. Take out the boiled pork belly and set it aside. Reheat chashu sauce over high heat and bring to boil. Add the pork belly into boiling chashu sauce. Reduce the heat to RECIPE & VIDEO: ISOBE YAKI An easy but filling snack, mochi has been enjoyed in many forms and isobe yaki is one of the favorites of Japanese food culture. Learn how to make isobe yaki yourself at home with our easy-to-follow recipe and video. This sweet and salty mochi will surely become your favorite mochi, especially since it is a healthy Japanese recipe that can be whipped up at home in just a matter of minutes! RECIPE & VIDEO: CARROT TEMPURA Mix together the tempura sauce ingredients in a microwavable container. Microwave it for 2 minutes. Mix and set it aside. Mix together the ingredients of the batter in a bowl. In a separate bowl, add carrots and 2 tablespoon of tempura powder. Mix. Add the RECIPE: RAMEN TARE (JAPANESE SAUCE) Think of tare as a concentrated flavoring agent of Japanese soups you can add to any ramen broth. You can include additional secondary ingredients, such as niboshi (dried sardines) lemongrass and chili flakes, to suit your tastes, but maintain a base of two parts stock to one part each soy sauce and mirin. Add tare to ramen broth to taste unless your recipe specifies otherwise. KNOW YOUR TUNA: OTORO, CHUTORO, AND AKAMI The next part of the fish to learn is chutoro. This is a perfect blend of otoro (above) and akami (described below). Because it straddles both types of tuna, it provides both a meaty and a fatty texture for a real celebration in your mouth. Don’t expect to eat a lot of chutoro when enjoying tuna – it makes up such a small amount of the fish THE DIFFERENCES BETWEEN JAPANESE CURRY AND July 24, 2017. 3 min read. Not many people are aware of the differences between Japanese curry and Indian curry. But making a Japanese curry can be fairly easy, so long as you know the differences and what ingredients to use in the recipe. Walk into nearly any Indian restaurant and you will find quite a few curry selections on the menu. THE TOP 10 SAKE BREWERIES TO EXPLORE IN AMERICA Ben’s Tune Up. Located in downtown Asheville, North Carolina, Ben’s Tune-Up takes the American craft beer approach to sake brewing. In fact, this spot creates both beer and sake, offering visitors a bit of everything! Always serving its sake fresh and cold from the tap, Ben’s Tune Up is a great stop when visiting the BlueRidge Mountains.
JAPANESE ESSENTIALS: COOKING EQUIPMENT Japanese Essentials: Cooking Equipment. As the saying goes, you need the right tool for the job, and it rings particularly true with Japanese cuisine. Check common and one-of-a-kind Japanese cooking equipment here. Japanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the uniqueJapanese
RECIPE & VIDEO: ISOBE YAKI An easy but filling snack, mochi has been enjoyed in many forms and isobe yaki is one of the favorites of Japanese food culture. Learn how to make isobe yaki yourself at home with our easy-to-follow recipe and video. This sweet and salty mochi will surely become your favorite mochi, especially since it is a healthy Japanese recipe that can be whipped up at home in just a matter of minutes! THE ART, THEATRE AND FLAVOR OF TEPPANYAKI The History of Teppanyaki. Approximately 200 years ago, teppanyaki was a style of cooking in Japan that utilized an iron plate (teppan) to cook foods. The other part of the word, yaki, means “cooked.”. And while teppanyaki has been around for a couple of centuries, it wasn’t until 1945 that a restaurant in Kobe, Japan, began servingfood
JAPANESE COOKING TECHNIQUE: SMOKING (KUNSEI) To smoke with an ibushi gin, first line the bottom with aluminum foil and add about 7 to 10 grams (about 1/4 cup) of finely chopped wood chips along with a bit of rice and a sprinkle of sugar. Next, add the aromatics and arrange the foods on the grates and set it on the stove over high heat. Shrimp, tofu, hard-boiled eggs, salmon, chicken wings HOW TO MAKE JAPANESE GREEN TEA PROPER WAY A good rule of thumb is around 2 heaping teaspoons of tea per cup of water. Brew the leaves for about 30 seconds; that’s all you’ll need for most types of green tea leaves. Note that gyokuro, however, requires 2–3 minutes at a lower temperature, around 130 F. This allows one to fully appreciate the flavor and characteristic sweetnessof L
KNOW YOUR TUNA: OTORO, CHUTORO, AND AKAMI The next part of the fish to learn is chutoro. This is a perfect blend of otoro (above) and akami (described below). Because it straddles both types of tuna, it provides both a meaty and a fatty texture for a real celebration in your mouth. Don’t expect to eat a lot of chutoro when enjoying tuna – it makes up such a small amount of the fish ULTIMATE GUIDE TO JAPANESE GOYA (BITTER MELON) Additionally, there are also two seasoning methods for reducing bitterness: Rub with salt—1 teaspoon of salt to 1 goya. Put slices in a bowl, sprinkle with salt and rub the salt into the slices with your hands, then allow to rest for 10 min. Rub with sugar and salt. 1/2 teaspoon of salt and 2 teaspoon of sugar for 1 goya. TOP 10 JAPANESE RICE DISHES Chazuke. Consider chazuke to be a rice porridge. Serving as a comforting dish in cold weather or when you aren’t feeling well, chazuke is also a good hangover cure, serving to reinvigorate the body. There are quite a few variations of rice porridge in Japan. This version infuses the rice with hot green tea, or dashi as analternative.
12 MONTHS OF JAPANESE HOLIDAYS: JUNE'S Himuro No Sechie. One of the Japanese holidays that happens each summer in Japan is himuro no sechie. Its origins stretch far back, all the way to the Heian period. At this time, between 794 and 1185 A.D., ice was a luxury. Therefore, it was only for the rich and powerful. Things changed on June 1, however, when the elite would take the iceout
8 WAYS TO COOK WITH JAPANESE SAKE Sake in Soups and Stews. Add about 1 ½ cups of sake to a soup or stew to add rich, deep flavor. The sake compliments many broths with overpowering them. You can add it to a broth made with water, or chicken broth, beef broth, fish broth, and dashi, of course. * VISIT ONLINE STORE* YouTube
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5 RECIPES WITH MISO PASTEMarch 9, 2021
3 min read
Recipe , Rice Dish
RECIPE & VIDEO: GYUDON (JAPANESE BEEF BOWL)March 2, 2021
3 min read
Recipe , Sweets +
Snacks
RECIPE & VIDEO: DORAYAKI (RED BEAN PANCAKE)March 30, 2021
3 min read
Japanese Cooking 101, Kitchen
Secrets
3 VEGETARIAN JAPANESE MEAL YOU CAN MAKE EASILYMarch 23, 2021
3 min read
Recipe , Sweets +
Snacks
RECIPE & VIDEO: RAINDROP CAKEMarch 16, 2021
3 min read
Japanese Cooking 101, Popular
Menu
5 RECIPES WITH MISO PASTEMarch 9, 2021
3 min read
Recipe , Rice Dish
RECIPE & VIDEO: GYUDON (JAPANESE BEEF BOWL)March 2, 2021
3 min read
Recipe , Sweets +
Snacks
RECIPE & VIDEO: DORAYAKI (RED BEAN PANCAKE)March 30, 2021
3 min read
Japanese Cooking 101, Kitchen
Secrets
3 VEGETARIAN JAPANESE MEAL YOU CAN MAKE EASILYMarch 23, 2021
3 min read
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VIRTUAL TRAVEL WITH UMAMI: SHIMANE Until we can all travel again, indulge in the deep history and food culture of Japan's beautiful Shimane prefecture virtually. Explore Shimane Now!TRENDING
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, Spring
THE TOP 5 JAPANESE DRINKS TO ENJOY IN SPRINGJune 1, 2017
3 min read
Are you seeking a refreshing Japanese beverage to enjoy during the spring and summer? Japan has many great options, from traditional sake to sweet plum wine. These five alcoholic Japanese drinks offer a little bit of something for everyone.Seasonal , Spring
COOKING JAPANESE FOOD IN SEASON: APRIL VEGETABLESApril 6, 2018
3 min read
In the month of April, both asparagus and lettuce are in season and fresh, ideal for cooking flavorful and healthy meals. Try these delicious and healthy Japanese dishes using fresh April vegetables.Seasonal , Spring
COOKING JAPANESE FOOD IN SEASON: MARCH VEGETABLESMarch 1, 2019
3 min read
Japanese cuisine is well known for its use of fresh vegetables in season. In the month of March, both spring cabbage and broccoli are widely used in a number of Japanese dishes that are easy to make and pack a ton of flavor and health benefits.Culture , Food
Traditions
,
Seasonal , Spring
12 MONTHS OF JAPANESE HOLIDAYS: MARCH’S HINAMATSURI & SHUNBUNMarch 5, 2018
3 min read
Although March is still cold throughout much of Japan and you may even see some snow, it marks the true beginning of spring. Two major holidays, Hinamatsuri and Higan, make it a festive time well worth celebrating—whatever the weather may be.Culture , Food
Traditions
,
Seasonal , Spring
12 MONTHS OF JAPANESE HOLIDAYS: MAY’S CHILDREN’S DAYMay 7, 2018
3 min read
Once one of the five annual holidays held in Japan's imperial court, Tango no Sekku happens annually on May 5, the fifth day of the fifth month. In modern times, it is known as Children’s Day, or Kodomo nohi.
Culture , Food
Traditions
,
Seasonal , Spring
12 MONTHS OF JAPANESE HOLIDAYS: APRIL, IT’S ALL ABOUT CHERRYBLOSSOMS
April 2, 2018
3 min read
Each spring, the Japanese eagerly anticipate hanami. Literally translated as “looking at flowers,” hanami celebrates the delicate pink flowers' fleeting beauty. People of all sects picnic under the blooming trees, enjoying Japanese drinks and food.Destination
, Food
Travel , Seasonal
, Spring
SPRING TRAVEL GUIDE TO JAPANESE CUISINE WORLDWIDEApril 5, 2019
2 min read
Try French Japanese fusion in Montreal and the best sushi outside of Japan in Vancouver with this World Travel Series Spring Edition.Seasonal , Spring
COOKING JAPANESE FOOD IN SEASON: MAY VEGETABLESMay 4, 2018
3 min read
Cooking Japanese food using vegetables that are in season results in fresh, vibrant, delicious dishes. In the month of May, you can use celery and young potatoes in a number of tasty Japanese dishes.Drink , Sake
, Seasonal
, Spring
THE TOP 5 JAPANESE DRINKS TO ENJOY IN SPRINGJune 1, 2017
3 min read
Are you seeking a refreshing Japanese beverage to enjoy during the spring and summer? Japan has many great options, from traditional sake to sweet plum wine. These five alcoholic Japanese drinks offer a little bit of something for everyone.Seasonal , Spring
COOKING JAPANESE FOOD IN SEASON: APRIL VEGETABLESApril 6, 2018
3 min read
In the month of April, both asparagus and lettuce are in season and fresh, ideal for cooking flavorful and healthy meals. Try these delicious and healthy Japanese dishes using fresh April vegetables.Seasonal , Spring
COOKING JAPANESE FOOD IN SEASON: MARCH VEGETABLESMarch 1, 2019
3 min read
Japanese cuisine is well known for its use of fresh vegetables in season. In the month of March, both spring cabbage and broccoli are widely used in a number of Japanese dishes that are easy to make and pack a ton of flavor and health benefits.Culture , Food
Traditions
,
Seasonal , Spring
12 MONTHS OF JAPANESE HOLIDAYS: MARCH’S HINAMATSURI & SHUNBUNMarch 5, 2018
3 min read
Although March is still cold throughout much of Japan and you may even see some snow, it marks the true beginning of spring. Two major holidays, Hinamatsuri and Higan, make it a festive time well worth celebrating—whatever the weather may be. AVAILABLE AT UMAMI ONLINE STORETOPICS
RECIPE
DRINK
INGREDIENTS
JAPANESE COOKING 101ENTERTAINING
SEASONAL
FOOD TRAVEL
CULTURE
QUICK & EASY RECIPES__
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Recipe , Rice Dish
RECIPE & VIDEO: TRICOLOR SOBORO BOWLMarch 8, 2019
4 min read
Three flavors and three colors come together in perfect harmony in our yummy tricolor soboro bowl where seasoned ground chicken, Japanese style scrambled eggs and snow peas each stand apart.Recipe , Salad
RECIPE & VIDEO: ENOKI AND SPINACH MAYO SALADSeptember 14, 2018
3 min read
Easy-to-follow recipe and video for enoki mushroom and spinach mayonnaise salad, plus everything you need to know about Japanese mushrooms and mayonnaise.Video
Recipe , Side Dish
RECIPE & VIDEO: KARAAGE (JAPANESE FRIED CHICKEN)February 22, 2018
1 min read
Karaage is a common side dish found in many lunch boxes, and a very popular dish for dinner. It also serves many, so it's perfect for aparty!
Beverage ,
Recipe
RECIPE & VIDEO: SOYBEAN MILK KINAKO TEAMarch 31, 2020
3 min read
A traditional part of Japanese food culture, soybean kinako tea, is a sweet and creamy drink that is made with black tea, soymilk, and kinako soy flour to add richness and creamy consistency. Learn to make it at home with our recipe and video!Video
Recipe , Sweets +
Snacks
RECIPE & VIDEO: MISO MAYO PIZZA TOASTMay 22, 2018
1 min read
Want to make an easy breakfast/lunch? Try the pizza toast but with miso for a Japanese taste.Video
Recipe , Salad
RECIPE & VIDEO: SOY MILK CHICKEN CAESAR SALADAugust 1, 2017
1 min read
Soy milk dressing is healthier than your regular Caesar saladdressing!
Recipe , Side Dish
RECIPE & VIDEO: BEAN SPROUTS CURRY SOY SAUTENovember 23, 2018
2 min read
A healthy Japanese recipe that also packs a serious flavor blast, this Bean Sprout Curry with Soy Sauce recipe uses ingredients like pork, sake and curry powder to create a light meal that can be served at anytime.
Video
Recipe , Rice Dish
RECIPE & VIDEO: HEALTHY TOFU + BROCCOLI FRIED RICEApril 19, 2018
1 min read
Eat healthy with this quick fried rice recipe! Perfect if you want to eat something healthy but are in a rush.Video
RECIPE & VIDEO: SOY SAUCE BUTTER SAUTÉED VEGETABLESMay 10, 2018
1 min read
The ingredients are simple, but it still makes a great dish. The butter and soy sauce add additional flavor to the vegetables!Recipe , Side Dish
RECIPE & VIDEO: BUTTER SAUTÉED SPINACH AND EGGOctober 24, 2018
3 min read
Soy and butter combine to deliver a savory flavor punch you will not soon forget with our easy-to-make authentic Japanese recipe for butter sautéed spinach and egg scramble that you can make from scratch right in your home kitchen.Recipe , Rice Dish
RECIPE & VIDEO: TRICOLOR SOBORO BOWLMarch 8, 2019
4 min read
Three flavors and three colors come together in perfect harmony in our yummy tricolor soboro bowl where seasoned ground chicken, Japanese style scrambled eggs and snow peas each stand apart.Recipe , Salad
RECIPE & VIDEO: ENOKI AND SPINACH MAYO SALADSeptember 14, 2018
3 min read
Easy-to-follow recipe and video for enoki mushroom and spinach mayonnaise salad, plus everything you need to know about Japanese mushrooms and mayonnaise.Video
Recipe , Side Dish
RECIPE & VIDEO: KARAAGE (JAPANESE FRIED CHICKEN)February 22, 2018
1 min read
Karaage is a common side dish found in many lunch boxes, and a very popular dish for dinner. It also serves many, so it's perfect for aparty!
Beverage ,
Recipe
RECIPE & VIDEO: SOYBEAN MILK KINAKO TEAMarch 31, 2020
3 min read
A traditional part of Japanese food culture, soybean kinako tea, is a sweet and creamy drink that is made with black tea, soymilk, and kinako soy flour to add richness and creamy consistency. Learn to make it at home with our recipe and video!LATEST STORIES
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Recipe , Sweets +
Snacks
RECIPE & VIDEO: YUZU TOFU NO-BAKE CHEESECAKEFebruary 16, 2021
5 min read
No-bake cheesecake, or rare cheesecake, is a popular Japanese dessert menu. Adding silken tofu makes it healthier, and a hint of zesty yuzu syrup would make this dessert a total game changer!Ingredients ,
Seasoning
WHAT IS SHIRO DASHI?February 9, 2021
4 min read
Shiro Dashi is about to change your Japanese cooking game! It's such a versatile ingredient you can easily recreate Japanese flavor at home.Destination
, Food
Travel
LIVING WITH THE MOUNTAINS, OCEAN, AND FERMENTATION CULTURE IN SHIMANE– 3/3
March 4, 2021
10 min read
A lifestyle in Shimane consists of fresh seafood from the Japan Sea, mountains with bountiful seasonal harvests, and the rich history of fermentation culture. Take a look into life here in Shimane and whatit has to offer.
Destination
, Food
Travel
PEOPLE WHO MAKE SHIMANE – 2/3March 4, 2021
10 min read
Shimane has many food products unique and special to its culture and history. From green tea to roses, there is something for everybody. To dig deeper into the food history of the area, meet the people maintaining Shimane's identity.Destination
, Food
Travel
FINDING SOME TIME FOR TEA AND SOBA IN MATSUE – 1/3March 4, 2021
10 min read
Exploring Shimane through its tea and soba is one way you can get an introduction to its history and culture. Learn how they are committed to keeping this food tradition alive and thriving in Shimane. Culture , Ingredients, Tabletop Tips
, Vegan
HOW TO MAKE VEGAN SUSHI AT HOMEFebruary 23, 2021
5 min read
The vegan boom in recent years shows similar movements in Japan, and vegan sushi is also becoming popular. Learn how to make your vegan sushi easily at home!Recipe , Sweets +
Snacks
RECIPE & VIDEO: YUZU TOFU NO-BAKE CHEESECAKEFebruary 16, 2021
5 min read
No-bake cheesecake, or rare cheesecake, is a popular Japanese dessert menu. Adding silken tofu makes it healthier, and a hint of zesty yuzu syrup would make this dessert a total game changer!Ingredients ,
Seasoning
WHAT IS SHIRO DASHI?February 9, 2021
4 min read
Shiro Dashi is about to change your Japanese cooking game! It's such a versatile ingredient you can easily recreate Japanese flavor at home.Destination
, Food
Travel
LIVING WITH THE MOUNTAINS, OCEAN, AND FERMENTATION CULTURE IN SHIMANE– 3/3
March 4, 2021
10 min read
A lifestyle in Shimane consists of fresh seafood from the Japan Sea, mountains with bountiful seasonal harvests, and the rich history of fermentation culture. Take a look into life here in Shimane and whatit has to offer.
Destination
, Food
Travel
PEOPLE WHO MAKE SHIMANE – 2/3March 4, 2021
10 min read
Shimane has many food products unique and special to its culture and history. From green tea to roses, there is something for everybody. To dig deeper into the food history of the area, meet the people maintaining Shimane's identity.UMAMI INSIDER®
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