Welcome to “YUCa’s Japanese Cooking”, a cooking class in TOKYO.
Chef and Recipe creator YUCa will guide you through the art of Easy, Simple and Delicious Japanese food to you! Honored as the BEST Cooking class in Japan by international travelers 2018 & 2019 by TripAdvisor!
In this recipe video, I will show you how to make Japanese superfood and also fermented rice drink called “Amazake”. This Amazake is made of Rice Koji (mold) and Rice Porridge, and is one of the Japanese vegan foods as well. This recipe video is the remake and upgraded version of my previous Amazake recipe. So this time, I will share three flavors. I hope you enjoy this tutorial and give it a try! Read More
Menu: – Sumashi-jiru with Komatsuna, Fried tofu and Wheat gluten (*) – Japanese rice – Teriyaki chicken with yukari – Salad with cucumber, fish cake and dried Bonito flakes – Tamagoyaki (Japanese omelette) – Natto (Fermented soybeans) – Pickles – Yogurt with Apple and blueberry jam
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, Iiboshi (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 995% of the country’s kombu. Most kombu is sold in long strips. But it is also available in shavings (torero or boor) to add to soup or sprinkle over the rice. Kobnu 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 kobnu 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 kobnu 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 flairor that is slightly sweet. Also a high-quality kombu, it is the kombu that is used to make other shaved kobnu products such as torero 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.
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:
In this recipe video, I will show you how to make Okonomiyaki sauce which is the key ingredients of this Japanese-style savory pancake. This is the remake video from my previous Okonomiyaki sauce recipe. So, I’ll also share Osaka-style Okonomiyaki recipe. Please enjoy this video and try it out! For more detail about Okonomiyaki, please read this article. Thank you!
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.
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
In this recipe video, I will show you how to make Tamago Sandwich (Japanese-style Egg Sandwich). In this tutorial, I will introduce two kinds Tamago Sandwich; Japanese omelette style and Egg salad style. Which one do you know? Which style Tamago sandwich do you like? Please enjoy this video and try them out!