Light soy sauce is much saltier than the dark variety and is used in cooking when dark soy sauce would discolour the food. Buy a small bottle of dark soy sauce if you prefer to keep only one type. Available in glass or toughened plastic bottles, soy sauce is best kept tightly capped in a cool, dark kitchen cupboard or, better still, in the refrigerator, if you have room.
Its subtle aroma does fade after several weeks so buy it in small quantities.
You may find that small sodium crystals have begun to form around the cap during storage. These are not harmful — just wipe the bottle clean and continue to use it.
In response to recent concerns about daily salt intake, some reduced-sodium soy sauces are now available, but the flavour can be disappointing. If you want to reduce your salt intake choose recipes that require little or no salt, or dilute regular dark soy sauce with water or dashi see pages 16— However, you will find that the recipes in this book use surprisingly little salt.
Alongside soy sauce, miso is one of the most important seasonings in Japanese cooking and, like soy sauce, is made from fermented soybeans. It is an exceptionally healthy food, packed with vitamin E and minerals. During fermentation its soy protein is converted into an easily digestible form of amino acids.
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Miso lowers cholesterol and blood pressure, and is said to help ward off cancer. The texture of different misos can also vary, from a soft cream cheese consistency to grainy, then dry and hard. In general, the darker the colour the harder and saltier the miso. A good all-purpose miso to use is a medium-brown, milk chocolate-coloured paste with a texture similar to cream cheese. You will probably find that you choose the most popular variety of rice miso, which is fermented by adding rice to cooked soybean mash.
Others, however, are made from wheat, barley or soybeans alone. Sold in plastic packaging or containers, miso is best transferred to an airtight container once opened. It will keep well for up to six months stored in the refrigerator. Every culinary culture has its own favourite vinegar and in Japan this is rice vinegar, which is a light golden colour with a mild and fragrant flavour. Throughout this book, use Japanese rice vinegar unless specified otherwise.danardono.com.or.id/libraries/2020-09-28/roc-cell-number-tracker.php
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There are many brands of rice vinegar and each manufacturer produces several different grades. The grading of rice vinegar is quite similar to that of olive oil. Lower-quality vinegars contain added alcohol and are made from other grains. In general, price is a good indication of quality — buy the best quality you can afford for the finest flavour. As vinegar darkens with age and through exposure to light, it should be stored in tightly capped glass bottles in a cool, dark kitchen cupboard.
Its gentle aroma can begin to fade after the bottle has been open for several weeks, so it is best to buy a small quantity at a time and to use it as quickly as possible.
It is distilled from steamed and fermented rice, is clear in appearance and has as many as flavour components. Sake is assessed according to five basic qualities: dryness, sweetness, bitterness, acidity and astringency, or tartness. There are thousands of sake brewers across Japan and each manufacturer has its own unique combination of those five qualities. The brand of sake you choose is a matter of personal preference.
In the kitchen, sake performs many functions. It adds flavour and depth to dishes, is used as a cooking liquor and as a base for marinades and preserves, and to neutralise the strong smell of fish and meat. Store sake tightly capped in a cool, dark kitchen cupboard and use within eight weeks of opening. A sweet sake, mirin is used only for cooking. The best-quality mirin is made from rice in a process similar to that used for brewing sake.
With a clear, amber-coloured, syrupy liquid and a faint aroma of sake, mirin is used as a sweetener and glazing agent to give food an attractive shine.
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Three teaspoons of mirin is the equivalent in sweetness of one teaspoon of sugar. Mirin has a relatively long shelf life, although its aroma fades soon after opening. It should be stored in a cool, dark kitchen cupboard until it is needed and stored in the refrigerator once opened. Use within eight weeks of opening. Listed below are basic ingredients that are used in many of the recipes in this book. Some of these may look strange and smell odd if you are not used to them, but they are easy to cook with and turn ordinary dishes into something special.
You can buy them ready toasted, but if unavailable use raw sesame seeds, which are flatter in shape and lighter in colour, to toast yourself. Put them in dry frying pan over medium heat, and shake the pan frequently, for 5—7 minutes or until lightly toasted. Toasted sesame seeds will store for three months in a sealed container in a dark cupboard.
If you are using them after one month it is best to retoast them to revive their flavour. Traditionally, bonito fish flakes were sold in solid lumps to be shaved at home, but today, especially outside Japan, they are sold ready shaved. Do not buy too large a quantity at a time, as the distinctive smoky flavour fades quickly.
Once opened, keep in an airtight bag and store in a dark, dry kitchen cupboard and use within eight weeks. Konbu grows up to 10m 33ft long in the cold seas around the northern island of Hokkaido. It is sold dried, either ready-cut or in long strips.
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Once opened store in an airtight bag in a dark, dry kitchen cupboard and use within three months. It has become increasingly easy to buy them fresh from supermarkets. They first need to be reconstituted.
Soak in warm water for 5—10 minutes then cut off and discard the stalks. The soaking liquid can be used in recipes to add richness. It is served with sushi as a palate cleanser and digestive aid. See pages 18—21 for instructions on how to cook rice and prepare sushi rice. It has a refreshing aroma of mint and basil with a touch of liquorice, similar to that of Sichuan pepper. It is often used with grilled oily fish and chicken. It is a traditional seasoning for noodles and yakitori. There are two main types: firm and silken. Firm tofu can be cut into slices or cubes, whereas silken tofu is a soft form of tofu rather like yogurt in consistency.
Before using firm tofu, drain the liquid it has been stored in and rinse under cold running water. Then wrap it in kitchen paper and allow to stand for 15—20 minutes. A healthy food, it also lowers cholesterol and blood pressure. Chocolate mousse with ginger from YO! Chocolate inside-out roll with dipping sauce from YO! Chilled soba noodle salad from YO!
Chicken teriyaki with green beans and baby corn from YO! Chicken ramen from YO! Chicken noodle soup from YO! Chicken katsu curry from YO! Categories: Curry; Main course; Japanese Ingredients: chicken thighs; panko breadcrumbs; onions; mild curry powder; soy sauce; mirin; cooked rice; fukujin-zuke. Chicken katsu from YO! Categories: Main course; Japanese Ingredients: chicken breasts; panko breadcrumbs; lemons; baby cucumbers; fresh ginger; rice vinegar.
Chicken gyoza from YO! Categories: Main course; Japanese Ingredients: gyoza wrappers; rice vinegar; soy sauce; sesame oil; dried shiitake mushrooms; minced chicken; leeks; fresh ginger.
Chicken and egg donburi from YO! California inside-out rolls from YO! Categories: Rice dishes; Main course; Japanese Ingredients: nori; sushi rice; rice vinegar; wasabi paste; avocados; crab sticks; black sesame seeds; toasted sesame seeds. Beetroot salmon nigri from YO! Categories: Rice dishes; Main course; Japanese Ingredients: salmon fillets; beetroots; sushi vinegar; sushi rice; rice vinegar; wasabi paste.
Beetroot salmon from YO! Beef udon from YO! Beef sukiyaki from YO! Beef curry from YO! Categories: Curry; Main course; Japanese Ingredients: onions; braising beef; carrots; potatoes; beef stock; medium curry powder; apples; honey; Worcestershire sauce; cooked rice. Baked scallops with spicy miso sauce from YO!
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