Japanese Cooking Techniques
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ScribdTranslationsJapanese Cooking Techniques
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ScribdTranslationsJAPANESE COOKING TECHNIQUES.
Yakimono are those grilled or grilled. Meat and fish are cut into small pieces or
fillets so that they cook faster and placed on a grill, griddle or grill.
The agemono are the fried foods. Japanese fried foods are less heavy and crispier
than Western ones, probably because potato starch, wheat flour or Japanese
panko breadcrumbs are used, depending on the case.
Nimono are stews or slow-boiled foods . The ingredients are cooked in broths and
sauces with great flavor so that the meat and vegetables are more tender but do
not lose their nutritional value. Soybean or miso- based broths are very popular.
Nabemono are stews , we can cook them at the table in a container called nabe or
donabe , a saucepan made of Japanese clay that withstands high temperatures
and increases the quality of the final result.
Mushimono are steamed ingredients .
Tsukemono are pickled, while sunomono are vinegary or seasoned with vinegar .
Aemono are salads or scrambled eggs (the verb 'aeru' means 'to mix') in which the
main ingredients (usually vegetables and seafood) are mixed with a thick sauce
made from miso, sesame or tofu puree and They serve in small plates, as an
appetizer or accompaniment.
Namamono are raw ingredients. We usually think of filleted fish, but the truth is that
anything can be sashimi : meats and fish.
JAPANESE FOOD UTENSILS.
Knives. It is one of the most characteristic elements thanks to its sharpness
and precision. They are not entirely different from Western cutlery, as they
are used for different cuts, including deba bouchou, sashimi bouchou,
fuguhkiri and yanagiba. They play an important role in the preparation of
fish.
Donabe . It is a very thick earthenware casserole that is brought to the table
on a stove. Typically yose-nabe is served in this utensil.
Hangiri . One of the best known, the wooden container for cooking steamed
rice typical of Japanese cuisine. It is usually made from cypress tree.
Makisu . The famous bamboo tablecloth tied with rope, used to form rolls or
makis.
Makiyakinabe . Square pan to form the Japanese egg omelet.
Oroshiki . Basic grater in this kitchen, it is used for any type of vegetable,
especially for white radish.
Saibashi and ohashi . Undoubtedly the best-known utensil in this kitchen,
chopsticks used for cooking and eating food.
Teppan . Griddle used to cook food in full view of the diner.
Dobin . Ceramic teapot with bamboo handle, used to serve the liquid of
different soups.
RICE. GOHAN
Two varieties of short grain rice are commonly used in Japanese cuisine,
ordinary rice ( uruchimai ) and glutinous rice ( mochigome ) .
Ordinary Japanese rice “uruchimai” ( 粳 米 ) is used as the staple food of the
Japanese diet, it is short-grained and translucent. When cooked it will have a
sticky texture that is very easy to eat with chopsticks. It is also the rice used to
make sushi and to produce sake.
Glutinous rice “mochigome” ( も ち 米 ) is used to make mochi ( 餅 ). It is short
grained, round and opaque, when cooked it is even stickier and has a firmer
texture.
The proportion of rice and water is measured in volume and not in weight, for
example: 2 cups of rice is 500ml of water.
We wash the rice with water until the water stops coming out whitish and
becomes more transparent, normally about 4-6 times.
2 Let it soak in water for 30 minutes.
3 We drain it very well and put it in the pot.
4 We add the exact amount of water that we have measured and with our
hands we flatten the rice so that it is at the same level.
5 First we cook over high heat without covering and when it is boiling we
lower the heat to low, cover it and let it cook for 10 minutes. The pot should
not be uncovered at any time.
6 After 10 minutes, we turn off the heat and let it rest for 15 more minutes.
And it is ready to serve.
SAKE.
Referring to a type of Japanese alcoholic beverage, created in rice plantations
located in the mountains, Japanese sake or seishu, is a combination of
fermented rice, koji rice malt and water. This is a different rice than that used for
eating, which varies depending on the distillery and the region.
The production of sake requires several steps. It begins with seimai (or milling
rice), washing, soaking, steaming and making koji. Subsequently, the
fermentation process, or sandan shikomi, is carried out, which includes three
steps: the rice process, the koji malt process, and the production of yeast,
which is carried out at low temperature. This is followed by pressing, filtration,
pasteurization and bottling. Production takes place during the winter, in the
months of November to March, and during the summer, namazake, or raw,
unpasteurized sake, is made.
WASABI.
It is used as a condiment in many Japanese food dishes, such as sushi,
sashimi or in some types of donburi. In Japan it is also possible to find it in the
form of sprouts that can be consumed in salads and that have some of the
flavor of the wasabi root. There are also wasabi flavored snacks.
It has an extremely spicy flavor and is mainly used mixed with soy sauce to dip
sushi . In general, it is used to decorate fish or meat dishes.
TEMPURA.
Tempura refers to Japanese quick frying, especially seafood and vegetables.
Each piece of food should be bite-sized and is fried in oil at 180 ℃ for just two
to three minutes.
Ingredients
40 g sifted flour
160 cl of very cold water
1 egg or an egg yolk
4 cl of sake
Preparation
SIFT the flour and set aside. Beat the egg and water and little by little add the
flour, without mixing too much. Add the sake and stir.
GASTRONOMIC TRADITIONS.
The main element of its gastronomy is the freshness of the ingredients,
especially fish and fruits and vegetables, which are usually seasonal. So it is
common for Japanese people to go to the market daily to buy food. Another
characteristic worth highlighting is that the food is cooked very little, in order to
maintain all its nutritional properties.
CHARACTERISTIC DISHES.
ONIGIRI
Delicious rice ball filled with different ingredients such as salmon or pickled plum. It
is usually triangular in shape and is wrapped in a small strip of nori seaweed.
SASHIMI
It consists mainly of raw seafood or fish. Soy sauce, wasabi are served alongside
it.
SUSHI
Made from cooked rice marinated with rice vinegar, sugar, salt and other
ingredients, including fish or shellfish. You can also have vegetables, eggs, or any
other accompaniment.
UDON
It is a type of thick noodle made of flour. They are normally served in a broth based
on dashi (fish broth), soy sauce, and mirin.
SOBA
This term is used to refer to thin noodles made from buckwheat flour. They are
served cold with a sauce or broth in which they are dipped, or in hot broth such as
ramen.
BENTO
They are compartmentalized takeout boxes. It always includes in its sections an
abundant portion of rice, a portion of meat or fish, pieces of tortilla, vegetables and
a selection of pickles.
MOCHI
It is a cake made of glutinous rice. The rice is pounded into a paste and molded
into the desired shape.
TAKOYAKI
Food consisting of fried flour balls filled with a small piece of octopus.
