Technique
All posts tagged with Technique
All About Salmon
Join the latest session of Mastering Fish the Japanese Way, a seminar sponsored by the Gohan Society and led by Chef Toshio Suzuki. Learn about salmon preparation techniques, traditional marinades like yuan yaki and miso zuke, and the importance of freezing salmon for raw consumption. Explore the process of breaking down a fish using the sanmai oroshi technique and discover the delicious potential of salmon parts like the head, skin, and gills.
Chef Suzuki's Cured Mackerel
Chef Toshio Suzuki introduces Japanese vinegar and its uses, with a focus on mackerel preparation at the James Beard Foundation master class in New York. Learn about the various vinegar treatments discussed and the traditional pairing combinations. Discover Chef Suzuki's approach to preparing mackerel, including the two-step curing process and a flavorful condiment called mizore zu. Find out how the vinegared daikon oroshi beautifully complements the delicate and subtle flavor of the mackerel.
Chef Yamada's "1.5" All-Purpose Dashi
Learn how to prepare iten goban dashi, a versatile version of kombu-katsuobushi dashi, taught by Chef Isao Yamada. This straightforward technique falls between the delicate taste of ichiban and the powerful taste of niban, making it perfect for various Japanese dishes.
Chef Yamada's Classic Ichiban and Niban Dashi
Learn how to make ichiban dashi and niban dashi, the foundational stocks of Japanese cuisine. This article explains the process of preparing dashi using kombu and katsuobushi, providing insights into the extraction of umami flavors and detailed steps for making both types of dashi.
Freestyle Hotpot
Learn about the regional varieties of nabe (home-style hotpot cooking) in Japan, including Yose-nabe, the Tokyo-style 'anything goes' hotpot. The article also contains a kitchen recipe for preparing Yose-nabe, including a list of typical hotpot ingredients and simple preparation steps.
Hot Pot Videos: Theory, Ingredients and How-To
Learn the basics of hot pot cooking and Japanese cuisine with these informative videos led by the hot pot master class Tadashi Ono. Explore fundamental ingredients and how to prepare the iconic chanko nabe, the sumo wrestler hot pot, in this comprehensive guide.
hotpot 101, or window into japanese cuisine
Japanese hotpot cooking, or 'nabe,' is a wonderful window into regional Japanese cuisine and traditional cooking. Explore the use of Japanese ingredients like shiitake mushrooms, Napa cabbage, chrysanthemum leaves, Japanese leeks, tofu, and non-grain based noodles, all boiled or simmered in a flavorful and healthy water-based broth called 'dashi.' Experience the unique flavors and seasonality of Japanese ingredients through the comforting and enjoyable hotpot cooking, reflecting the essence of Japanese food culture.
how to cook rice, or the essence of japanese cuisine
Preparing rice the traditional Japanese way is a reflection of _ajiwai_, the essence of Japanese cuisine. This article outlines the detailed steps and techniques provided by master chef Yoshio Maruyama for making perfect Japanese rice, including the special equipment, washing and soaking, polishing, resting, and cooking processes.
How To Make Amazing Gyoza
Learn how to make classic gyoza, the Japanese dumplings characterized by one side that is toasty and crisp and the other side that is tender and juicy. This article explains the traditional gyoza recipe, ingredients, cooking methods, and provides a video tutorial on the dumpling folding technique.
iga donabe maker
Explore the history and craftsmanship of traditional Japanese cooking vessels known as donabe. Visit Iga village in Mie Prefecture where Iga Mono, the last major donabe company, continues the 175-year tradition of producing these prized earthenware pots. Learn about the unique Biwakoso clay, known for its exceptional heat retention and insulating properties, that makes Iga donabe a staple in Japanese kitchens.
Kaki Gohan: Oyster Rice
Learn how to prepare a delicious mixed rice dish with freshly shucked oysters in Japanese cooking. This recipe includes rice, kombu dashi, soy sauce, sake, salt, and thinly cut nori on top.
Konbu Dashi Miso Soup with Snow Peas
Atsushi's simple soup recipe demonstrates the concept of mottainai by using turnip peels and scrap pieces of carrot to create a flavorful broth with the power of konbu. The addition of snow peas, sweet white miso, and awase miso results in a pleasing umami flavor, showcasing the depth and versatility of this traditional Japanese ingredient.
Konbu-Kasuobushi Dashi & Silken Tofu Miso Soup
Learn how to make konbu-katsuobushi dashi and a delicious miso soup using traditional Japanese cooking techniques. This article guides you through the process of preparing dashi, talks about the crucial role of water in konbu boiling, and provides step-by-step instructions for crafting a flavorful miso soup. Explore the art of Japanese cuisine and bring authentic flavors to your home kitchen!
Layering Flavor into Vegetables
Learn about the traditional Japanese cooking technique of shita aji and how Chef Ryo from Matsuri restaurant prepares fiddlehead ferns using this method. Discover the use of konbu-katsuobushi dashi and usukuchi soy sauce in marinating the vegetables, and how to apply this technique to other ingredients like asparagus and shiitake. Dive into the delicate and flavorful world of Japanese cuisine.
Making Tofu
Learn how to make authentic Japanese kinugoshi tofu using only soymilk and nigari. Follow the recipe and tips shared by Chef Yasuhiro Honma for creating fresh silken tofu at home. Spoiler alert: the temperature and method of adding nigari are crucial!
Matsugen Soba
Learn about the high art of soba noodles at Matsugen, a restaurant in Manhattan, where the chef generously shares the fascinating process of making, cutting, and cooking soba noodles. Experience the toothsome and delightful cold inaka style noodles with a delicate dipping sauce, showcasing the exquisite taste of soba.
More on Dashi...
Explore the world of dashi, an essential stock of Japanese cuisine, through a look at how Western chefs across the country are now utilizing it. The article includes a dashi recipe graciously shared by chef Sono-san of the renowned restaurant Kyo Ya, offering insights into the preparation of this remarkable Japanese broth.
Morimoto's Monkfish
Monkfish, a sustainable species often undervalued in the USA, is a prized delicacy in Japan, especially the liver. Renowned Chef Masaharu Morimoto demonstrated six different monkfish dishes at the annual StarChefs Congress, showcasing the unique culinary possibilities offered by this giant, ugly, but incredibly tasty fish.
morning pickles
Discover the art of Japanese pickle-making at En Japanese Brasserie in New York. From nuka zuke rice bran pickles to asa zuke morning pickles, learn about the traditional techniques and ingredients used to create these flavorful and popular Japanese delicacies.
Notes from Tokyo Taste
Highlights from Chef Kunio Tokuoka's presentation at the Tokyo Taste event in Japan, including the use of kombu dashi to enhance umami, poaching vegetables in kombu dashi with butter, deconstructing and reassembling a fish fillet, preparing risotto in a hot pot donabe, and creating tableside service with tomatoes and parmesan.
On Cooking Sukiyaki
Learn about the two styles of sukiyaki - Tokyo-style and Osaka-style. Discover the traditional ingredients and seasoning sauce for this classic Japanese shaved beef hot pot. Find out how to cook sukiyaki using a cast-iron skillet and enjoy it with a glass of sake. Also, learn the method of eating sukiyaki with raw egg dipping and a side of white rice. Perfect for a cozy winter night!
Onsen Tamago, or poaching eggs in their shells
Learn about onsen tamago, a Japanese egg poaching technique used in ramen and other dishes. Discover the history behind onsen tamago, how to replicate it at home, and some delicious serving ideas. Find out more at Japanese Food Report.
Rice Bliss: A Rice Donabe
Learn about traditional donabe and how to cook delicious rice dishes using the specialized rice donabe. Find out where to get an Iga rice donabe and how to properly season and care for it. Discover the recipe for flavorful shiitake mixed rice and the benefits of using haiga rice for cooking.
sakekasu-cured grilled fish
Discover the art of using sakekasu, the 'lees' of sake, to marinate and flavor fish in Japanese cuisine. Learn about the traditional method, the chef's recommendations, and step-by-step instructions for preparing delicious glazed black cod at home.
salt cured (a.k.a. pickled) turnips
Learn about the art of Japanese pickling, known as tsukemono, and explore the process of making shiozuke, a style of salt pickles. Discover the regional traditions, ingredients, and methods used to preserve and enhance the natural flavors of vegetables in Japanese cuisine.
Salt-Cured Bonito Sashimi
Learn how to naturally preserve bonito through salt curing and transform it into a delightful sashimi-style dish. This article provides insights into cooking techniques, the use of Japanese knives, and a visit to the Union Square farmers market for fresh ingredients.
Sharpening with Newspaper
Learn the traditional Japanese technique of using newspaper as a polishing tool to give your knives a razor-sharp edge. Discover the unique method passed down by chefs for achieving a fine finish to enhance your culinary skills.
Simmering: More Thoughts on Seasoning
Learn about the Japanese simmering technique known as nimono and the principles behind it. Discover the importance of balance in Japanese cuisine and the precise order of adding seasonings explained by Chef Isao Yamada. Explore the unique flavors achieved by simmering foods in umami-rich liquids and the science behind the sa shi su se so seasoning order.
The Dynamic Duo: Butter and Soy Sauce
Discover the incredible flavor combination of butter and soy sauce in Japanese cuisine. Chef Jean-Georges Vongerichten's favorite pairing creates a velvety, rich, and intense savory taste that complements a variety of ingredients, such as mushrooms, asparagus, broccoli, shrimp, and more. Learn how to sauté ingredients in butter and drizzle with soy sauce for a delicious umami-packed dish, as seen in the preparation of oyster mushrooms in this recipe.
The Power of the Otoshibuta (or, the Drop Lid)
Discover the genius piece of Japanese kitchen equipment called otoshibuta, used by Chef Isao Yamada to simmer ingredients in the Japanese way known as nimono. Learn how otoshibuta circulates heat, caramelizes sugars, and holds ingredients in place, enhancing the cooking process. Find out about the different types of otoshibuta and important tips for using this versatile tool.
Three Great Techniques from the CIA Conference
Learn amazing Japanese cooking techniques, traditional recipes, and ingredients shared by master chefs at the CIA's Japan: Flavors of Culture event. Explore methods for onsen tamago with somen and raw tuna, salmon marinated in miso yuan, and a quick Japanese-inspired sauce loved by Chef Jean-Georges.
Tosajoyu, Katsuo Bushi-Infused Soy Sauce
Learn about robata grilling and how Chef Jiro Iida of Aburiya Kinnosuke restaurant in Manhattan creates tosajoyu, a soy sauce infused with the delicate, smoky flavor of katsuo bushi. Discover the recipe and technique for making tosajoyu and yakitori tare, Jiro-san's version of Japanese barbecue sauce. Find out where to get binchotan charcoal for robata grilling. Happy grilling!
Two Must-Try Miso Dressings
Learn how to make versatile and super tasty miso dressing and sesame miso dressing from Chef Hiroki Abe at the En Japanese Brasserie workshop. These dressings can be used for salads, as marinades for grilled meats and veggies, and as dipping sauce for shabu shabu. The article includes the ingredients and steps to prepare these delicious dressings for Japanese cuisine enthusiasts.
Two Versatile Miso Dipping Sauces
Learn how to make two delicious and versatile miso dipping sauces introduced by Chef Hiroki Abe at a workshop. The Spicy Aka Miso sauce features savory red miso, while the Yuzu Kosho Miso sauce incorporates aromatic yuzu kosho. These sauces can be paired with grilled steak, chicken, fish, or veggies, and are easy to prepare following Chef Abe's style.
Video: Grilling Lesson With Chef Takahashi of Hyotei
Japanese greatest chefs descended on the Napa Valley for the Culinary Institute of America's Japan: Flavors of Culture conference. Chef Yoshihiro Takahashi shared his grilled tai (sea bream) recipe served with wari dashi, along with moderator Hiroko Shimbo. Learn how to prepare the delicious sauce and experience the most in-depth understanding of Japanese cuisine ever held in America.
