Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

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Virtual Class Schedule

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Mar 20(Sat) 10:00-11:00

    Monthly Special

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Mar 21(Sun) 10:00-11:00

    Monthly Special

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Basic ingredients for Japanese Cooking

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Dashi だし

The most basic broth on which much of Japanese food is based. Umami rich ingredients like kelp (Kombu), Bonito flakes, dried sardines and dried shiitake mushrooms are all key ingredients to make Dashi.

* For more detail, please check this page!

Soy sauce 醤油

Made from soybeans, wheat, salt and Koji (also used to make sake and Shochu). Soy sauce requires long fermentation.

Types of soy sauce: 
Koikuchi : Dark color soy sauce. The most popular type in Japan.
Usukuchi : Lighter color than koikuch. Normally saltier. Used not to darken a dish.
Tamari : A little bit sweet. Normally Gluten-free. Often served with sashimi.

Sake 酒

Made from special Sake rice, Tane koji (seed molt), water and yeast. In the kitchen, sake brings depth to many dishes, adds a light natural sweetness, and when added to seafood helps to cleanse the fishy aromas.

Recommend:
Purchase Nihonshu (日本酒)or Seishu (清酒) from the sake section. As with wine, if you cook with sake, the food will naturally pair well with sake. There are several grade in Sake, I recommend Junmaishu (純米酒) or upper.

Mirin みりん

Made from sticky rice and Tane koji (seed molt). Used to add sweetness, to soften flavors and cleanse the strong aromas. Mirin will also put a nice glaze on foods.

Recommend:
Purchase high-quality hon mirin (本みりん) which usually has orange color. It is sweet, but mellower than sugar. It is good in simmered foods such as yakitori and teriyaki.

Vinegar 酢

Made from sake rice, Tane koji (seed molt), water, yeast, rice vinegar and acetobacter. Vinegar is very delicate product and should be added toward the end of cooking or it loses its aroma. Vinegar, too, can help cleanse the aromas of fish. Rice wine vinegar, Komezu (米酢), is most often used.

Miso 味噌

Made from soybeans, Kome koji (rice mold) and salt in general. Key ingredients to make miso soup. Miso paste is made from one or more of three base ingredients: soy beans, rice or barley.

* For more detail, please check this page!


Other common pantry items:

Katakuriko 片栗粉
A starch originally made from dogtooth violet, it is more commonly found made from potatoes. Used to thicken sauces, it is similar to cornstarch but with a finer texture.

Goma Abura ごま油
An aromatic sesame oil used for its aroma and nutty flavors.

Wasabi わさび
Japanese horseradish, available grated and in tubes; look for products that are one hundred percent wasabi, often labeled “hon wasabi”.

Yuzu Kosho 柚子こしょう
A salty and spicy paste made from salt, yuzu rind and chili peppers.

Yuzu 柚子
The skin of aromatic citron; a popular condiment, it is available freeze-dried.

Shichimi 七味
A blend of seven spices, often including dried red chili pepper, dried yuzu peel, ao nori, hemp seeds, sesame seeds, white poppy seeds, and Sansho peppers. Blend vary; often served with noodles such as udon.

Ichimi 一味
Dried red chili pepper (togarashi), also called ichimi togarashi.


Memo :

1. Are you looking for Japanese kitchenwares and seasonings etc? Visit YJC store on Amazon!
2. Would you like to cook many more recipes? Download Free recipe app from here! “Recipe by YJC

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