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Japanese Key Ingredients for Recipes 日本料理のための主な食材と調味料

JackieYuri — Tue, 27 Dec 2011 23:10:01 +0000

Japanese dishes have several key ingredients that make their meals taste sensational! It’s been an honor working with a few top chefs from the All Japan Cooking Association (AJCA) and learning about their favorite flavors and techniques. They all say the same thing; “stick to the Japanese basics” and if you enjoy Japanese foods, there are a few items you should always try to keep stocked in your kitchen.

日本料理には、味をセンセーショナルにするいくつかの素材があります！日本厨房士協会（AJCA）に所属する何人かのシェフと何年か一緒にお仕事をさせていただいて、彼らから独特なフレーバーと技術を学んできました。シェフたちが口を揃えて言うのは「基本に忠実であること」　　日本料理を楽しむために、キッチンに揃えておきたいものを紹介しますね。

Here’s the list: 日本料理を楽しむためのリスト

Dashi is a broth that is often referred to as the main ingredient of many Japanese dishes. It is a golden color stock made from a combination of konbu (dried giant kelp) and dried bonito fish (katsuobushi). It’s also conveniently sold in ready-made liquid form as well as dried instant powder.
出汁（だし）・・・だしは英語で言うBroth、日本料理を作る上でほぼ欠かせないものです。だしは昆布（こんぶ・こぶ）と鰹節（かつおぶし）の組み合わせでつくる黄金色のストック。便利なインスタント・パウダーになったものも市販されています。

Shoyu (Soy Sauce) – Japanese soy sauces have a relatively fresh taste and aroma and are generally sweeter and less salty than Chinese-style soy sauces. Most commonly available are the light (usukuchi) and dark (koikuchi) varieties. Light shoyu contains a higher salt content and is more pale in color; often used with vegetables or clear soups; while dark shoyu is used as a marinade or in simmered dishes.
しょう油（しょうゆ）・・・日本のしょう油は中国のものに比べ、香りと甘みがあり、塩味は控えめなフレッシュなテイスト。一般に色の薄い「薄口しょう油（うすくちしょうゆ）」と色の濃い「濃い口しょう油（こいくちしょうゆ）」が使われます。「薄口しょう油」は塩分は高めで色が薄く、野菜料理や、スープをクリアな色に仕上げたいときに使います。「濃い口しょう油」は漬け込みが必要な料理や煮込み料理に使うことが多いです。

Mirin is a sweet fortified sake or cooking wine used for a hint of sweetness; and is also used as a glaze for grilled dishes.
味醂（みりん）・・・甘い混成酒。　甘さを加えたいときや、焼き魚などにてりをつけたいときに使用します。

Rice Vinegar is a clear, mild vinegar with a slightly sweeter taste than regular vinegar. It’s a great alternative for salad dressings.
米酢（こめず）・・・クリアで一般の酢より少し甘みがあるまろやかな酢です。サラダドレッシングにも使えます。

Cooking Sake is a brewed cooking wine. Sake is loved for its intense flavor in marinades and sauces. Cooking sake is usually cheaper than the sake you would normally drink.
調理用酒・・・調理用に醸造されたもの。酒はその強い香りをいかすためにマリネやソースを作る際に使用されます。（※魚などの臭みを取り去ることができます。）調理用酒は一般に飲用として販売されているものよりも安価です。

Konnyaku comes from the root of the konjac plant, also known as “devil’s tongue” and is an essential ingredient in sukiyaki dishes. It is a great absorber of surrounding flavors and is also said to be especially good for intestinal function. This popular item is usually found in health food stores.
蒟蒻（こんにゃく）・・・コンニャクイモの根から作られるもので、”devil’s tongue”としても知られています。すき焼きには欠かせない食材です。味を染込ませると美味しく、整腸作用もあるといわれています。ヘルス・フードの専門店で販売されています。（※日本では大抵どこの食料品店でも購入できます。）

Nori (seaweed) is most commonly believed to be made from seaweed, however I’ve learned that it is actually made from dried algae. Nori is primarily used to wrap sushi, to garnish and to add great flavor to noodle soups. The darker the color and greater the aroma, the higher the quality.
海苔（のり）・・・海草から作られる言われていましたが、実際は藻類から作られるものです。海苔は巻き寿司をつつんだり、麺料理に加えると香りが増します。色の濃いもののほうが香りが強く高品質です。

Wakame (seaweed) is an integral component of miso soup. It comes fresh or dried and ready to reconstitute in water.
若布（わかめ）・・・味噌汁には欠かせない食材です。新鮮な海草を使用したり、乾かしたものをもどして使います。

Miso is a fermented paste made predominantly from soy beans. This is a versatile ingredient that can, of course, be used to make miso soup, as well as to add flavor to pickles or grilled dishes; or it can be thinned and used for a dressing. As a general rule, the darker the color, the stronger the taste.
味噌（みそ）・・・大豆を発酵させたペーストです。いろいろな料理に使用することができます。味噌汁に使うことは言うまでもありませんが、漬物や焼き物に香りを加えたり、ドレッシングに加えることで刻のある味に仕上げる事ができます。一般的なルールとして色の濃いものが、味が濃くなります。

Wasabi is a root that is sometimes referred to as “Japanese horseradish” by Americans. It is most readily available as a powder or a green paste. Be careful, it’s hot!
山葵（わさび）・・・アメリカ人が”Japanese horseradish”植物の根から作られるものです。粉状の物やペーストになったものが市販されています。とてもツンとした辛さがあるのでお気を付け下さいね。

Katsuokezuribushi or Hanakatsuo is steam-processed bonito (fish) fillets, dried then shaved into flakes. It is a key ingredient of many basic soup stocks and is used as a condiment for tofu. The bonito fish is a member of the mackerel family and has been an important part of the Japanese diet from very early times.
鰹削り節（かつおけずりぶし）花鰹（はなかつお）・・・かつおを加工したものを削ってフレーク状にしたもの。基本の出汁に使われる基本食材で、豆腐の薬味としても使います。鰹はサバ科の魚で早くから日本式ダイエットにおいて重要な役割を果たしています。

Japanese Rice is usually short grained and slightly sticky.
米（こめ）・・・日本産の米は短いタイプの穀物でやや粘り気があります。

Japanese Noodles (my favorite!). There are three main types of noodles used for Japanese cooking:
1. Soba – made from buckwheat flour and served either chilled with a dipping sauce, or in hot broth as a noodle soup.
2. Udon – very thick wheat-based noodles.
3. Soumen - very thin wheat-based noodles.
(other) Chukamen(chinese style noodle) - made from wheat flour and lye water. This noodles use for Ramen orYakisoba.
日本の麺類（にっぽんのめんるい）・・・（私の好物！）日本料理には主に３種類の麺が使われます。
１．蕎麦（そば）　そば粉から作られ、冷たくしてつけだれにつけて食べたり、温かい出汁に入れて食べたりします。
２．饂飩（うどん）　小麦粉から作られる太い麺
３．素麺（そうめん）　小麦粉から作られる細い麺
（その他）中華麺（ちゅうかめん）　小麦粉とかん水から作られる麺。ラーメンややきそばに使います。

Tofu is made from soybeans. Japanese use both firm and silken varieties in a number of dishes. I also used it for smoothies!
豆腐（とうふ）・・・大豆から作られた食材。木綿豆腐や絹ごし豆腐などがあり、いろいろな料理に使われます。私はスムージーに使うことがありますよ！

Shitake Mushrooms are usually found in dried form (more intense than fresh) and are reconstituted in warm water to use in salads, soups, sushi and more. The water after reconstitue the mushrooms can be use broth.
椎茸（しいたけ）・・・乾燥させたものをよく見かけます。（生より味や香りが増します）水や湯などでもどしサラダ類、スープ類、寿司や多くの料理に使用します。戻し汁は出汁としても使います。

Ground curry powder is a very popular flavoring in Japan and they enjoy infusing it into many traditional dishes for added flavor.
カレー粉（かれーこ）・・・日本人がよく使う調味料で、伝統料理に足すことで新たなフレーバーを変化させて楽しんでいます。

Happy Sugoi Cooking and good luck!
ハッピー・すごい・クッキング　そしてグッドラック！

Executive Chef Fujimura and Executive Chef & WACS International Judge Urabe
We are all members of the All Japan Cooks Association (ACJA)

日本厨房士協会国際審判部長の占部調理長と同協会藤村調理長

Eating Sushi 2 すし- Styles & Flavors

JackieYuri — Mon, 23 May 2011 01:56:55 +0000

I love sushi! Watashi wa osushi ga daisuki desu!

Technically the word “sushi” refers to the rice- not the actual finger sized cut fish or shellfish. The breakdown of the Japanese word, “su” means vinegar and “shi” is from meshi (the Japanese word for rice) ….so, there you have it vinegared rice! 酢飯

I know that a I’m no expert on the subject, but I do know fresh sushi when I see it – clean, colorful, and ordorless. Plus when it comes to enjoying sushi it’s extremely important that the restaurant you are eating at is clean, takes pride in their ”qualified” staff, and has a good reputation.

Alrighty let’s move on…

Sushi has been around for a long period of time -1,800 years…give and take a few years- and Western influences has uniquely personalized the simple Japanese dish. They took the traditional basic ingredients and infused new flavors and styles, such as California rolls, Phili rolls, or the Caterpillar rolls just to name a few. Totally cool and all very yummy for our taste buds.

There are a number of sushi styles that most people feel comfortable when ordering their favorite delicate treat, let’s take a quick look of the most common types. Again, I’m just teaching the basics…

Maki (maa-key) Sushi 巻き

Maki sushi is a roll of fish/seafood with rice wrapped in nori (seaweed). Two variations of the maki sushi are: Futomaki “fat maki”, a much bigger form of this type usually made with two or more different fillings. Hosomaki “thin maki”, made with only one filling, usually fish or seafood, but it can also be served vegetarian.

Nigiri (nee-gie-ree) sushi 握り

Nigiri sushi is another popular type of sushi which is shaped by the hand. It can served with a slice of raw fish, or seafood, cooked egg, or other toppings. Traditionally the fish is lying on a “thumb sized” chunk of sushi rice, with a tiny amount of wasabi between the two.

Uramaki (oo-ra-ma-key) Sushi 裏巻

This “inside out sushi” is similar to maki sushi, except that the rice is on the outside of the seaweed (nori), and it is usually prepared with more than two fillings – for example salmon, cucumber and whatever else you like! It’s sometimes topped with a thin slice of fish, seafood, or avocado.

Dragon roll is considered a “uramaki” sushi, but longer like a dragon! Made with tempura fried shrimp, avocado and asparagus on the inside, and fresh fried eel (unagi) with a teriyaki sauce topping and avocado.

American Versions – California Rolls

California roll, is a very western type of sushi, made with cooked tuna, crab sticks and avocado, and usually topped with sesame seeds. Typically the California roll is usually NOT made with raw fish and therefore enjoyed by many sushi fans as “risk free” sushi. However when in doubt…please ask!

Phili-Roll (typically it has cream cheese inside)

Here are another few terms you”ll hear when it comes to other sushi styles while traveling throughout Japan:

Bara Sushi – The vinegar rice and ingredients are mixed as a salad

Chirashi Sushi- Not often seen in sushi restaurants outside of Japan. It refers to a bowl of rice topped by several layers of sashimi.

Oshizushi – Vinegar rice and other ingredients of choice pressed into a “mold” of some sort.

In my hometown of Iwakuni, we have our personal sushi dish called “Iwakuni-zushi” or ”tonosamazushi” meaning “lord’s sushi.”

– Side note –

Sashimi (sa-she-me) 刺身

I know it’s not served like the others sushi styles, but it’s considered to be a part of the sushi scene. The word sashimi means “pierced seafood body” and is served without rice. Its fresh clean form makes this a healthy and desirable alternative to red meats. (I know…I can’t believe I’m saying that!)

As a matter of fact, sashimi could be enjoyed as a starter or as the main course in the meal, it is generally is served with wasabi (green spicy paste), used with the compliments of soy sauce to make a tasty and distinct hot flavor dipping sauce. I’ve also heard the use of wasabi with sushi was also to kill parasites that could be present in raw seafood. Hummm…still checking to see if that’s true.

Okay, I think I’ve talked enough about Sushi 101 – hopefully I was able to clarify some of the mysteries behind the different types of sushi served at your favorite Japanese restaurant.

If you’re still hesitant -please give sushi a chance, there is no doubt that sushi may become your next favorite food. Who knows… maybe you’ll start making them at home!

LingoLesson: What to say after you are done? ”Oishikatta desu” (oshh-kat-ta-des) It was delicious!

Spicy Miso Chicken 辛い焼き鳥

JackieYuri — Sun, 22 Aug 2010 01:19:23 +0000

If you’ve ever ordered a steaming bowl of savory miso soup, then you’re familiar with the rich, complex flavor a spoonful of miso paste can lend to a simple liquid. However to the Japanese, miso is so much more than just a soup seasoning, it’s the ultimate comfort food!

Miso みそ is one of those ingredients that is not available in small amounts. So when I buy it, I try to plan to make several dishes so I can use it all up. I will talk more about “Miso” in a future blog…back to the recipe!

I enjoy roasting, grilling, and pan-frying boneless, skinless chicken; they’re always quick, easy, and super yummy. Here’s a recipe for a quick weeknight dinner: spicy and coated with a mix of miso paste and sauces.

*If you have a small chopper or food processor the paste comes together in a flash. If you don’t have a chopper, then finely grate all the ingredients and mash or whisk them together.

Spicy Miso Chicken
Serves 4 to 6

2 pounds boneless skinless chicken thighs or breasts
3 tablespoons miso paste (red/clay color and white is the most common, I prefer red or whatever is your favorite!)
1 tsp of fresh ginger, peeled and chopped
4 to 6 garlic cloves (minced)
1 1/2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 1/2 tablespoon soy sauce
Light splash of lemon juice
1 1/2 tablespoon chili garlic sauce OR red chili paste
Salt & Pepper (optional)

Directions (Pre-pepping)
Take the chicken thighs out of their packaging and pat dry.
In a food processor or small chopper blend all the ingredients until they form a saucy red paste.
Pour over the chicken in a large bowl or pan and mix well. Refrigerate the chicken overnight (marinates deliciously) or bake immediately.

To bake, heat the oven to 425° F/210° C.
Spread the chicken in a single layer on a large baking sheet or roasting pan. Bake for 30 minutes, flipping the chicken thighs over once halfway through the baking time.
When the internal temperature of the chicken is between 160 and 165°F, take the pan out and let the chicken rest for 5 minutes. Usually I like to quickly grill the chicken to give it a BBQ look, plus the taste is sensational!

Overall, this is a tangy recipe with a pleasant kick of heat will satisfy any chicken lover! Serve with a fresh garden salad and a scoop of rice. Oshiii!!!! (Delicious! Delicioso!)

Thanks Faith for the inspiration…..

www.jackieallen.jp » Asian cooking

Japanese Key Ingredients for Recipes 日本料理のための主な食材と調味料

Eating Sushi 2 すし- Styles & Flavors

Spicy Miso Chicken 辛い 焼き鳥

Spicy Miso Chicken 辛い焼き鳥