It’s getting normal to see Sui-chan standing up and walking by herself.
These days, she tries to share her foods with Mario and Luigi.
So, when she’s eating something, this situation happens. Staring…
娘が自分で立って歩く日が多くなってきました。
そんな昨今、ふと気づくと娘がワンコたちに自分のおやつを与えようとすることが。
その心遣いはいいのですが、よく見ていなきゃとヒヤヒヤの日々です。
Dashi (だし) is the most important soup/broth to create the authentic Japanese palate. Umami-rich ingredients like kelp (Kombu), Bonito flakes, and dried sardines are all key ingredients of dashi.
The most basic dashi, Ichiman (number-one) dashi is made from kelp and bonito flakes. In parts of Japan, Niboshi (dried sardines) are used instead of bonito flakes. Fried shiitake mushrooms and scallop ligaments can also be used in dash, as can the head and bones of sea bream (tai no are dashi).
Vegetarian dash can be made from kelp, along with dried shiitake mushrooms or other dried vegetables such as gourd (kanpyo), daikon (kiriboshi daikon), or soybeans (daizu).
The main ingredients of Dashi
1. Kelp (Kombu 昆布) : The cold, mineral-rich waters surrounding Hokkaido provide 99.5% of the country’s kombu. Most kombu is sold in long strips. But it is also available in shavings (tor0ro or boor) to add to soup or sprinkle over the rice. Kombu can also be wrapped around was fish in a process called kobujime, which changes the fish’s texture and adds umami.
There are more than forty types of child and farmed kombu. The name of a specific variety of kombu often reflects where it was harvested. These are the five most popular:
Rishiri kombu (利尻昆布) : Harvested near Rishiri Island, this is an aromatic kombu that makes a clear broth, popular with chefs in Kyoto. It is considered a high-quality kombu and is often used in top restaurants.
Rausu Kombu (羅臼昆布) : This thick kombu has a stickiness to it, and a deep. Rich flavor that is slightly sweet. Also a high-quality kombu, it is the kombu that is used to make other shaved kombu products such as tororo and oboro.
Ma Kombu (真昆布) : Thick and rich in umami, slightly sweet, with an elegant flavor, this is also considered a top kombu.
Hidaka Kombu (日高昆布) : From the Hidaka region, this kombu is a popular variety used by busy home cooks because it quickly imparts its flavor when simmered in water. It is also reasonably priced and can be used as an ingredients for fish cake stew (oden), sea vegetables and seafood simmered in soy (Tsukudani) and other kombu dishes.
Naga Komnbu (長昆布) : A very long kombu (more than ten meters long), naga kombu is also used in dishes such as oden and Tsukudani. It is found only in the wild – not farmed- and is reasonably priced.
2. Bonito flakes (Katsuobuashi かつお節) : Dried and shaved bonito flakes, a key ingredients in dash, brings a smoky richness to the broth. It can be made from a variety of fish including yellowfin tuna, mackerel, and anchovies – each, of course, with its own flavor profile.
To make katsuobushi, the bonito is simmered and its bones are removed after which it is dried and smoked. Sometimes a mold that promotes fermentation is added to the bonito, other fish are processed in a similar fashion.
There are two major types of Katsuobushi:
Arabushi (荒節) : Light in flavor, this dried and smoked katsuobushi is the most popular type, especially in the Kyoto and Osaka region.
Karebushi (枯節) : A mold that promotes fermentation and imparts a stronger umami flavor is added to arabushi, resulting in this type of Katsuobushi, popular in the Tokyo region.
Different ways to shave fish flakes:
Atsu kezuri (厚削り) : Thick-cut shavings that make an intense dash, used in dishes that are simmered for a long time.
Hanakatsuo (花かつお) : Thinly shaved flakes used for making dash quickly
Hana kezuri (花削り) : Very thin shavings also used to make instant dashi
Ito kezuri (糸削り) : Thin strands often used as a garnish for tofu or vegetables
3. Dried Sardine (Niboshi 煮干し) : Small fish that are simmered in salty water and sun-feed before being used to make dash. Niboshi can be made from a variety of fish.
Popular types of Niboshi:
Katakuchi iwashi (片口鰯) : The most popular type of niboshi, made with anchovies; commonly used for making dash.
Ma iwashi (真鰯) : Made with pilchard, popular for soba or udon.
Urume iwashi (潤目鰯) : Low in fat, and odorless, this Iiboshi made with round herring makes a clear-colored dash popular in the Kyoto and Osaka region.
Tobiuo (飛魚) : Dashi made with the flying dish is slightly sweet and popular in the Nagasaki region.
Ma aji (真鯵) : Niboshi made with jack mackerel; results in a delicate and sweet dashi.
Tai (鯛) : Sea bream Iiboshi makes a delicate, elegant dash; found in dishes served at a Kaisei restaurant rather than at a neighborhood noodle shop.
4. Dried Shiitake (乾燥しいたけ) : It gives an earthy aroma, reminiscent of the forest floor, to dashi. It is particularly useful in vegetarian Shojin ryori .
Storage:
Those dried ingredients are available to keep in a dark and cool place for 6 months to 1 year.
Popular recipes that has Dashi:
– Miso soup with tofu and wakame
– Veggie Miso Soup
– Tonjiru
– Nasu Dengaku
– Daikon Dengaku Miso
and more…!
Memo :
1. Are you looking for Japanese kitchenwares and cooking tools etc? Visit YJC store on Amazon!
2. Would you like to cook many more recipes? Download Free recipe app from here! “Recipe by YJC”
* Reference of this article : Food Sake Tokyo (The Terroir Guides)
Menu:
– Tamago sandwich [Recipe]
– Karaage fried chicken [Recipe]
– Tuna salad with spinach and carrot
– Soup with cabbage, komatsuna and carrot
– Banana
– Yogurt with blueberry
Memo:
1. Looking for cookware for babies and toddlers? Please visit YJC Online Store!
2. Are you interested in trying other recipes? Download our free recipe App: “Recipe by YJC“
One day, I found this picture on my mobile phone.
The photo I don’t remember taking.
When I took a closer look, I noticed, “Oh! This is a picture of the kitchen shelf taken from below.”
I’m sure that when I turned off the power in a hurry, I shot at the same time.
Normally, I immediately delete all the photos that I took by mistake.
This one has some taste, and it’s a composition that I never choose, and on the contrary, it’s looks artistic!
Then, this photo became one of my favorites early in the new year.
At the same time, I wish I could make this year a year of new discoveries.
ある日、携帯のなかにこんな写真を見つけました。
撮った記憶のない、この写真。
じーっと見てみると、「あ！台所の棚を下から撮った写真だ。」と気付きました。
きっと急いで電源を切った時に、同時に撮影してしまったのだと思います。
いつもであればすぐに消去するのですが、
この一枚はどこか味があって、絶対に自分では選ばない構図で、逆にいい感じ!
新年早々、お気に入りの一枚になりました。
それと同時に、今年は新たな発見をする年にしたいなぁと思いました。
5 secrets to make Japanese Breakfast : Simple and Important tips!
In this series, you will receive my recommended tips and recipes to help you to understand basic Japanese cooking and create Japanese breakfast.
I will share…
* The introduction of basic ingredients that creates the foundation of Japanese flavor.
* What Japanese kitchenwares to keep in your pantry.
* The basic concept of Japanese breakfast
* How to plan the menus for Japanese breakfast
* Simple, easy and delicious recipes to make Japanese breakfast right away!
To receive this FREE “5 secrets to make Japanese breakfast”, simply fill out the form below. You’ll also be added to the YUCa’s Japanese Cooking newsletter, where I share more Japanese cooking recipes & informations.
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Useful Words:
Amai : Sweet
Amakuchi : Sweet for beverages
Gochisosama (-deshita) : It was a feast (at the end of a meal)
Hashi : Chopsticks
Itadakimasu : Thank you for the food! (at the beginning of a meal)
Kanpai : Cheers (before drinking)
Karai : Hot or spicy
Karakuchi : Dry for beverages
Nama : Raw
Nigai : Bitter
Oishii : Delicious
Okawari : Refill
Osusume : Recommendation
Shoppai : Salty
Suppai : Sour
Evocative words:
Atsu atsu : Steaming hot, almost too hot to eat , like a hot pot
Fuwa fuwa : Fluffy, like a marshmallow
Gabu gabu : Drinking wholeheartedly
Hoka hoka : Hot, at just the right temperature, like a bowl of rice
Hoku hoku: Steamy, like baked potatoes
Jyu jyu : Juicy food being grilled
Kori kori : Crunchy, like a pickled daikon radish
Koto koto : Sound of a bubbling pot
Mochi mochi : Chewy, like mochi (rice taffy)
Neba Neba : Slimy and Sticky, like natto (fermented soybeans) or Tororo (grated yam)
Nuru nuru : Slimy and slippery, like a okra
Paku paku : Eating wholeheartedly
Pari pari : Thin and crispy, like a potato or nori seaweed chips
Piri piri : Something that is spicy, like too much wasabi or curry
Puri puri : Resistant, like fresh shrimp
Puru puru : Wiggly, like pudding or jelly
Saku saku : Delicate and crispy, like tempura
Shari shari : Sound of ice being shaved
Shiko shiko : Chewy, like a abalone or udon
Shuwa shuwa : Fizzy, like a sparkling water
Ton ton : The sound of a knife rhythmically hitting the cutting board
Toro toro : Melts in your mouth, like fatty tuna
Tsubu tsubu : Chunky bits, like the pulp in freshly squeezed orange juice
Tsuru tsuru : The sound of slurping noodles
* Reference of this article : Food Sake Tokyo (The Terroir Guides)
Happy new year from Tokyo, Japan! The year of 2021 has begun.
I believe new year will bring lots of joy, happiness and prosperity to you!
Let’s enjoy cooking and eat well with us!
YUCa
Menu:
– Rice and nori chips [Recipe]
– Teriyaki salmon [Recipe]
– Sesame salad with cabbage and cucumber [Recipe]
– Miso soup with tofu and komatsuna [Recipe]
– Cheese
– Orange
Memo:
1. Looking for cookware for babies and toddlers? Please visit YJC Online Store!
2. Are you interested in trying other recipes? Download our free recipe App: “Recipe by YJC“
Cleaned and organized my kitchen drawer. Chose the items that I use 3-4 days a week! I always want to be a minimalist.
In this recipe video, I will introduce the kids meal version Japanese breakfast. In detail, Teriyaki salmon, Sesame salad with cabbage and cucumber, Miso soup with Komatsuna and tofu, and Rice and nori seaweed chips. Of course, you can enjoy those meals even if you are not a kid! (I eat the same set meal with my children.) Please try it out! 😉
