IJT Japan NewsTraditional nigiri sushi – a block of rice with raw fish on top – is great if you have easy access to a variety of very fresh fish, as it emphasises the fish’s subtle and delicate flavour. Unfortunately, availability of a range of fresh fish of a suitable quality is rare when living in the [...]
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Wasabi comes from the same family as horseradish and has a similar flavour (and a similar effect on the nose). It comes either as a paste in a tube (shown right) or as a powder which needs to be reconstituted.
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Kikkoman Soy Sauce Japanese soy sauce is very different to the Chinese variety you may use in your stir-fries. A good Japanese soy sauce should only be made from soy beans, wheat, salt and water and is delicious used as a dip (think of sushi). Chinese soy sauce (or poorer quality Japanese soy sauce), whilst [...]
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Sushi rice (or simply; sushi) is not the same as the plain boiled rice which accompany most meals in Japan: it is made with slightly less water and is seasoned with vinegar, sugar and salt. The seasoning mixture and be prepared easily (see Rolled Sushi recipe) using Japanese Rice Vinegar or can be bought ready [...]
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These are very thin sheets of laver which have been toasted. Look for a Japanese brand which will be strong enough to cope with being rolled (some Korean brands can be rather holey and brittle). It may be called Yakinori which simply means toasted nori.
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Japanese rice is different to the Indian varieties you might be used to in the UK. It is short grained and sticky when cooked which allows it to be picked-up by chopsticks. You will be charged a premium for genuine Japanese rice from Japan, but Japanese rice is also grown in other countries and this [...]
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This marks the start of new series of posts focusing on Japanese recipes and food. The recipes will be carefully put together to show that it is possible to produce authentic Japanese food with ingredients readily available from your local supermarket. I think Japanese cuisine is more varied than any other I have encountered. Lining [...]
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