2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
If you are a fan of Japanese cuisine and you want to cook one at home, this article is for you. We present you the main additives and products that you should have in your kitchen if you want to cook a Japanese specialty. These products will benefit you for maybe 80% of Japanese dishes.
Basic additives in Japanese cuisine: sugar, soy sauce, sake, mirin, rice vinegar, Japanese mayonnaise, miso, oyster sauce, wasabi, mustard, seaweed tea, chicken broth, Ponzu, Shichimi tougarashi.
There is sugar and salt in every kitchen, soy sauce is also mandatory, regardless of whether you cook a Japanese, Chinese, and often Bulgarian or Greek dish. It is good to have it in the range of your kitchen, because in addition to being extremely tasty, it is also very useful - real soy sauce (read the contents of the package) contains a lot of sodium, is anti-allergenic, has antioxidant properties, helps digestion, helps with insomnia and strengthens bone system.. I will not dwell on it anymore, because we all know that it is made from fermented soy. Not going to
I also mention the mustard that is available in almost every store.
Sake
Sake is a traditional drink in Japan (produced by fermenting rice), but it is also widely used in their cuisine as an addition to dishes. Just as we use different alcohols in our meals and flambé them, so do the Japanese use sake.
Mirin
It is also made from rice, similar to sake, but with less alcohol. In the kitchen it is used to eliminate the strong smell of fish in the food. Used for meat, fish, vegetables, potatoes, marinades. Typical of the use of mirin in cooking is that it gives shine to everything, as if glazed - this is due to the high sugar content in it.
Rice vinegar
It is produced by the fermentation of rice and rice wine. Rice vinegar is another extremely useful product that we recommend to everyone, whether you are a fan of Japanese cuisine or not.
Japanese mayonnaise
It is more tender and delicate in taste than usual. I haven't seen it in stores, but there are many sites where you can order it. Japanese mayonnaise itself is made from miso paste, soybean oil, egg yolks, rice vinegar, lemon, white pepper and salt.
Miso
It is made from fermented soy, salt and a mushroom called Koji-kin. Miso is a thick paste used for sauces, vegetables and meat, as well as of course for Japanese Miso soup.
Oyster sauce
You can buy it from larger chain stores. It is very useful and contains protein, amino acids, calcium, potassium, phosphorus, zinc, sodium, iron and copper. After using oyster sauce, you feel an increase in energy due to the high content of glucose in it.
Wasabi
It is produced from the Japanese horseradish plant. Wasabi has a spicy taste, similar to hot mustard and is not for everyone. Extremely rich in vitamin C, calcium, potassium, magnesium, vitamin B6.
Algae tea
This is about Kelp algae (brown algae), which increases the intake of iodine in the body, which stimulates the thyroid gland. I have found it in many places in organic stores as a dietary supplement for weight loss. Which is great - you both eat and lose weight.
Ponzu
It is made from lemon peels, sake, dark soy sauce, dashi, rice vinegar, myrin, monosodium glutamate (known as bonito flakes).
Shichimi togarashi
Mix of spices, consisting of chili seeds, poppy seeds, tangerine and lemon peels, sesame seeds, seaweed leaves.
Try it Japanese cuisine, cook it at home. It is interesting and rich in flavors and above all extremely nutritious.
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