Health benefits in Japanese cuisine are not only the products and the method of preparing them, but also seasonings such as soy sauce, Japanese vinegar, mirin, tsuyunomoto, dashi, made with the help of beneficial microbes.
Today I want to show you what Japanese herbs and spices I use almost every day.
In this photo, the very first bottle on the left is sauce
" TSUYUNOMOTO ", this group includes a lot of different sauces, I usually usesoy sauce with seaweed broth, which is called " KONBUTSUI ".
" MIRIN" is the third bottle from the left, it is located directly in the center in the photo. Mirin sauce is golden yellow in color.
To learn more about this sauce, please click on the link -
link from Wikipedia
Soy sauce
increases the performance of the stomach and intestines and has a sterilizing effect.
IN my photo you can see a bottle of soy sauce from left to right, the 4th in a row.
I always have it in my kitchen" SOY SAUCE KIKKAN", which is considered to be a basic sauce and can be used in preparing a wide variety of dishes.
You can find out more on this topic by following this link -
link from Wikipedia
"SAKE " - Well, sake or as it is also called, rice vodka, I think there is no need to introduce it). In my photo, sake is in a green bottle, the 2nd bottle on the left.
Sake is always used in the preparation of many Japanese dishes, so I buy it often).
You can learn more about sake here -
link from Wikipedia
"JAPANESE VINEGAR" - Japanese vinegar is also famous for its sterilization effect. My husband and I really like apple cider vinegar and therefore prefer it for its pleasant taste).
I think that in my photo you immediately noticed sake).
There's a big red apple on the label...
" HON DASI" - Well, what can I tell you, it’s impossible to imagine Japanese cuisine without this seasoning. Based on this granular powder, which is based on fish, as you can see from the picture on the box, a huge number of different bases for soups, sauces, just miso soups and various dishes.
So you also have to buy additional Hondas often.
In this photo you can see what the Honda looks like. Usually it is sold in a colorful box like this. Inside the box there are three silver bags (see bag next to the box).
I poured a little Hondashi into a small glass neck-sashi dish so that I could better see what kind of miracle this is, which it is impossible to do without...
The next important character in Japanese cuisine is Fermented soybean paste, Japanese housewives call her -MISO.
In Japan, any grocery store sells many varieties of this soybean paste. MISO paste varies in its composition, quality and price... and color, and different MISO pastes are used for different dishes and soups.
It comes in white, red and the same color as in my photo... something similar to a light brown caramel tone).
I usually have 2-3 types of MISO on hand, but lately it’s been hot and I’ve started preparing hot liquid dishes less often and there’s no need to buy different types of MISO. One variety suits us quite well).
The best way to store MISO is in a plastic box, cover the miso paste with clear film, and then close the box with a lid... and store in the freezer.
This is how all the beneficial qualities of MISO are best preserved.
Of course, what I showed you today is not all the seasonings that I use.
But that's all for today!
About Japanese spices
Or the Sixth Taste of Karai
It has long been noted that people are very conservative when it comes to food. Usually we like to eat what our mother prepared for us when we were children. Now experts believe that eating habits develop at the genetic level, and different ethnic groups taste the same substance differently. The threshold of taste sensitivity is also different, up to taste blindness to individual ingredients. A person of European culture identifies four main tastes; we all know that taste can be sweet, sour, salty and bitter. They were described back in the 19th century by the German physiologist Adolf Fick, but the Japanese did not read his works and classified taste sensations differently. In Japan, everything is not like in other countries, for example, in the Land of the Rising Sun there are not four seasons, like ours, but six, so the European four tastes are also not enough for them. The Japanese have such a concept homo- five tastes. This amai(sweetness), nigai(bitterness), suppai(acid), shio karai(salinity) and umami(umami). If everything is clear with the first four tastes, we have corresponding analogues, then the fifth taste requires explanation. Japanese word umai means "tasty, pleasant." Umami is characteristic of protein products - fish, meat and broths based on them. In an attempt to figure out the chemical basis of this taste, a Japanese chemist, professor at Tokyo Imperial University Kikunae Ikeda analyzed the chemical composition of the seaweed Laminariajaponica, the main ingredient in Japanese soups with a strong umami taste. In 1908, he published a paper on glutamic acid as a carrier of umami taste. Traditional Japanese dishes such as fermented soy sauce or soup miso have a pronounced umami taste.
The Japanese wouldn't be Japanese if they stopped at five tastes. It turns out that they also have a sixth taste, it’s called karai(spice). It is associated with substances that stimulate heat receptors, such as ethanol, capsaicin in red pepper, piperine in black pepper. Such substances stimulate the branches of the trigeminal nerve and contribute to the pure taste sensation. I think it could not have happened without the influence of the Chinese and Indians. Even in ancient Chinese philosophy, the five elements were described by five basic tastes - bitter, salty, sour, sweet and spicy. But according to traditional Indian teaching Ayurveda(knowledge of life) there are 6 tastes - sweet, sour, salty, burning, bitter, tart. These tastes come from 5 elements: sweet taste consists of the elements of earth and water, sour - earth and fire, salty - water and fire, burning - fire and air, bitter - air and ether, tart - air and earth.
The sixth taste of karai is most fully embodied in Japanese spices and herbs. Unlike Europeans, who add herbs and spices to a dish during the cooking process, the Japanese add spices and various herbs only after the dish itself is cooked, in order to impart additional aromatic or flavor nuances to the finished dish. Typically, spicy plants are dried and ground into powder, which is then used to season the sauce or sprinkle on the dish itself. The most famous Japanese seasonings are siso, ginger And wasabi. In addition to them, the Japanese also use various wild herbs. sansai, each of which has a unique taste and aroma.
Siso
Green shiso
Green shiso berries
Red Siso
Rice with red shiso
Siso(Shiso) in Latin is called Perilla frutescens, this annual herbaceous plant is a relative of mint, but its subtle, specific juicy and slightly pungent taste is more reminiscent of the taste of basil. The plant grows up to one meter in height with a straight ascending stem. In Japanese cuisine, this plant is used entirely, from berries to flowers, as a spice or to decorate sauces and soups. Green shiso is valued for its exquisite taste, and red shiso for its aroma and color. Typically, green shiso is used to prepare a side dish for sashimi, as well as for making tempura. Many salad recipes in Japanese cuisine cannot do without the use of shiso. Red shiso is primarily used to make umeboshi, which are dried, salted Japanese plums/apricots. The Japanese eat umeboshi to reduce fatigue, as well as for heart and throat diseases. The Japanese value green shiso for its unique and refined taste, and red shiso for its bright color and fragrant aroma. To prepare tempura, shiso leaves are dipped in batter only from the bottom side. Some varieties of shiso, with especially beautiful coloring and leaf shape, are used as ornamental plants. Shiso florets, called hojiso by the Japanese, are most often consumed in sauces or used as a garnish for sunomono, a Japanese pickled food. Because shiso leaves are very thin and delicate, they are not suitable for long-term storage, so they should be kept in the refrigerator in a plastic bag for no more than three days.
Siso is known in the West as perilla. In Japan, two varieties of shiso are eaten, one with green leaves and stem, and the other with purplish-red leaves and stem. Siso is rich in vitamins A and C, and also contains significant amounts of calcium, iron and phosphorus. The green leafy herb shiso has a distinctive smell and taste, finding wide use in many varieties of sushi, in spiced salads and in tempura. The red-leafed shiso herb is used to add color to umeboshi, ginger, and all kinds of Japanese marinades. Siso, with its beautifully serrated leaves, ripens in summer. Its delicately colored pods are used as a garnish for sashimi dishes.
Shoga
Shoga in bloom
Yoga root
Gari on tuna rolls
Gari - pickled root from yoga
Shoga- Japanese ginger. In Japanese cuisine, exclusively fresh ginger is used, and often only the juice squeezed from it. In addition to ginger root, there are so-called ha-sega (ginger shoot) and me-sega (ginger shoot). A ginger shoot is a young ginger root with a short stem, and a scion is a whole stem with a small piece of root left at the bottom. Ginger is highly valued not only by chefs, but also by doctors: it is believed, for example, that it warms, promotes digestion and prevents motion sickness. Fresh ginger has a subtle pungent aroma, reminiscent of citrus fruits, and a pleasantly pungent taste. When young, the roots are tender and soft enough to cook like vegetables, but as they mature they become fibrous and have a pungent flavor. Ginger is stored in a cool, ventilated place, protected from direct sunlight. This way it can be stored for up to 2 weeks. Fresh ginger has a subtle aroma similar to that of citrus fruits. The taste is pungent and pungent, but pleasant. It is best to select light beige roots with smooth and shiny skin.
Pickled pink ginger root is called burning, it is served with sushi to enhance the taste, and it also serves to decorate the dish. In addition, salted ginger serves as a garnish for grilled fish dishes. Young ginger shoots are soft enough to be eaten raw with miso or used for tempura. Shoga is used to give food a hot, spicy taste. Pieces of pickled ginger are eaten between different dishes to get rid of the taste in the mouth of the previous dish before eating the next one. You don’t have to eat a lot of ginger; a small piece is enough to make the taste of the dish sharper and brighter. Use fresh ginger root, pickled and ground. The ginger rhizome consists of roundish, as if flatly compressed pieces, has a spicy aroma (from the essential oil) and a burning taste (from the phenol-like substance gingerol).
Wasabi
Wasabi plant
Fresh wasabi root
Freshly grated wasabi
Wasabi- Japanese horseradish. In nature, wasabi grows in clear mountain streams, its height is approximately 45 cm, the plant is a relative of our horseradish. These plants, like mustard, belong to the cabbage family. The most commonly used root is wasabi rhizome. After a year and a half it becomes thicker. And it can reach a thickness of 15 centimeters. Its taste qualities are distributed unevenly throughout the root. The top part of the wasabi will taste the hottest. Freshly grated wasabi has a refreshing radish-like aroma and a subtly pungent taste. But fresh grated wasabi is rare even in Japan; wasabi root is much more often used in powder or paste form. The flesh of fresh wasabi is bright green, which becomes noticeable when the root is grated. Wasabi is inseparable from raw fish, and wasabi paste is always used when preparing sashimi or sushi. Wasabi is also used in pickles and salad dressings.
The cost of natural wasabi is very high. That's why many Japanese restaurants use powder and pastes in tubes instead of wasabi. In restaurants outside of Japan, it is even more difficult to find natural wasabi. Instead, imitation seasoning is most often used. The composition of the preparation of imitation seasoning includes spices, wasabi-daikon, and food coloring. In terms of cost, wasabi-daikon is much cheaper than honwasabi. And in terms of taste, they are the same. Except that this plant is white. Green dye is used to color it. For sharpness and softness of taste, use mustard. It is added directly to the paste tubes.
Shiitake
Shiitake(Shiitake) - Japanese tree mushroom, considered the best mushroom in Japan. They look a little like our saffron milk caps, only the caps are rough and they grow in clumps. Shiitake was valued on a par with ginseng, the only difference being that ginseng grows for an incredibly long time, and shiitake can be harvested every year in large quantities. These mushrooms give dishes a specific aroma. Dried shiitake has a more pungent taste than fresh ones and is often used in sushi rolls.
Mitsuba
Mitsuba- a relative of parsley, literally means trefoil, a representative of perennial herbs of the umbelliferous family. The thin whitish stem of this plant, about 15–20 cm long, is crowned with three light green leaves, similar to coriander leaves, hence the name, meaning “three leaves”. Mitsuba has a rather strong herbal smell and a slightly pungent taste, reminiscent of Italian parsley. Mitsuba is prized for its unique aroma; it is added to clear or thick egg soup, or snacks are prepared with it. Mitsuba leaves are widely used in Japanese cooking to flavor soups and vegetable stews, as well as to decorate dishes; the stems can be fried. There are three varieties of shamrock that the Japanese eat: kiri-mitsuba, aka-mitsuba and ne-mitsuba.
Sansho
Sansho literally translated as "mountain pepper", the Latin name is Zanthoxylum piperitum. This is an evergreen or deciduous tree or even a shrub belonging to the rutaceae family, its relatives are the lemon and orange trees, rue grasses and ash trees. Sansho is a Japanese endemic, one of the oldest Japanese spices; all parts of the plant have an aroma: leaves, flowers, fruits and even wood. But only fresh young leaves are used for food, which are usually called kinome, or the powder from the dried fruits, called "sansho no ko". The powder is sold in all supermarkets in the seasoning section. Its refreshingly pungent aroma muffles strong odors and helps balance the taste of fatty dishes. The most famous dish using sansho powder is unagi kabayaki (grilled eel fillet), and the spice is also added to other grilled dishes such as yakitori. In addition, sansho is one of the components of shichimi togarashi (7 spices). Sansho is a seasoning so versatile that many Japanese grow this plant in their gardens. Its taste is not as hot as pepper, with a slightly sour aftertaste, and its smell is soft, soothing, reminiscent of mint.
Goma
Goma- sesame seeds, very popular in Japanese cuisine. Oval sesame pods consist of four parts, each of which contains many small flat goma seeds, the color of which can vary from white to black. In Japanese cuisine, only pure white or pure black seeds are mainly used. Raw seeds are unsuitable for food, they are hard and do not have the most pleasant smell. They need to be fried until golden brown. The roasted seeds - now called iri-goma - must be used before they cool. Otherwise, they will have to be heated again - only when freshly heated, they fully display their rich aroma and specific structure. You can add iri-goma to tofu, rice, mix with miso sauce, or add it to a dressing for boiled and stewed vegetables, such as daikon. Whole black seeds are mixed with salt to obtain gomasio(Goma-shio) is a traditional Japanese dry seasoning. Gomasio is sprinkled on rice or added to rice for sushi. The seeds make an excellent paste for seasoning boiled vegetables; they are also used to make goma-dofu (sesame tofu). Sesame seeds mixed with red and white miso sauce, mirin and sugar are used to prepare a dressing for boiled and stewed daikon slices.
Chile
The variety most often used in Japanese cuisine is Chile, called takanotsume(hawk's claw), with thin long pods. In its dried form, this type of chili is three times more evil than in fresh form, so when using it you need to know when to stop. To make the Japanese seven-spice mixture, shichimi togarashi, ground dried chili powder, is mixed with other spices, usually sesame, poppy seeds, shiso, sancho, and nori. Also available for sale itimi– chili powder. Also made from dried chili paradise, chili oil. To do this, the pods are immersed in oil heated to a high temperature, which quickly absorbs the hot substances contained in the pepper. The piquant aroma of dried chilies only appears when heated. The taste of chili, even when cold, is extremely hot, especially in the seeds. It is common knowledge that the larger and juicier the pod, the milder the taste of chili, although there are exceptions to this rule. Chili seeds are extremely hot, so they are always removed from the pod. First you need to cut off the stem of the chili and shake out the seeds. If they do not shake out, you can soak the pod in water until it is soft enough and scrape out the seeds with the blunt side of a knife. In Japanese cuisine, pepper pods are often cut into thin rings: sprinkled with them on dishes looks very beautiful.
Finishing the post, which has already gone too long, I’ll mention that the Japanese mention the seventh taste, which is called kokumi(kokumi), which is described as a feeling of fullness and density that varies in strength and duration. Unlike sugar, which tastes sweet, or salty salt, the taste of kokumi cannot be identified on its own, but only occurs when different foods are combined. Kokumi is designed to enhance the sensations of other tastes by activating certain receptors on the tongue, that is, making salty even saltier and savory even more piquant. Among the products of kokumi, the Japanese name onions, garlic, cheese and yeast. But this is beyond my understanding))
Many Asian kitchens use the same seasonings. Sometimes the recipes for such seasonings vary slightly due to the characteristics and traditions of a particular national cuisine. Thus, rice vinegar and alcoholic drinks made from rice, as well as soy sauces and soybean products are characteristic of almost all Asian cuisines. But here Japanese cuisine stands apart. Some seasonings and sauces are used only in Japanese cuisine and not in any other. Which, in fact, served as the basis for writing this material. The prices for seasonings listed below should be considered as a guide only. These prices may have nothing to do with the prices in the store near your home and are given only as a general idea of the range of prices and their order.
Rice vinegar
Rice vinegar is one of the very important ingredients in preparing sushi, or rather sushi rice. In addition, rice vinegar is widely used in the preparation of many Japanese dishes. Japanese vinegar, mild and sweet in flavor, is ideal for preparing sushi rice. Chinese vinegar, on the other hand, is very spicy and sour. What can you replace rice vinegar with? Its peculiar mild taste is very different from ordinary vinegar. But if you were unable to buy it, then take 9% vinegar (preferably apple or grape) mixed with sugar.
Natural rice vinegar, made in accordance with ancient recipes, is a very effective healing agent (due to the presence of a large number of amino acids), as well as an excellent food seasoning. Medical studies have shown that natural rice vinegar is able to neutralize lactic acid in the body, leach the blood and therefore promote a healthy body. The picture shows rice vinegar "Mitsukan" 500 ml.
Mirin
A very sweet rice wine used in cooking. Mirin adds a distinctive sweet flavor to sauces, marinades and stews. In the past (15th-16th centuries), mirin was popular as an alcoholic drink for women, as a sweet analogue to sake (or “sake”, as you like).
The strength of mirin is about 14% (this is ordinary mirin, but varieties with a minimum alcohol content of up to 1% are also produced). Since the 19th century, mirin has been used primarily as a seasoning. Made from alcohol, rice and sourdough. Along with soy sauce and broth, dashi is one of the main seasonings in Japanese cuisine. Mirin can be replaced with light dry sherry, but in less quantity than mirin used in recipes. The picture shows sweet rice wine "Mirin" 500 ml.
Soy sauce
This sauce is not limited to Japanese cuisine. More detailed information in the article “Miracle soybeans”. Japanese types of soy sauce: bite - light, slightly salted, tamari - dark, thick with a sharp taste, soyu (shoyu) - aromatic soy sauce aged for 2 years. Quality soy sauce does not have to be made in Japan. Both the USA and the Netherlands and even China produce sauces of quite decent quality. The picture shows Kikkoman soy sauce 150 ml.
sake
One of the traditional Japanese alcoholic drinks, obtained by fermenting rice. Sake is the national Japanese alcoholic drink, the taste of which may contain pleasantly bitter tones, notes of fruit, sauce and fresh mushrooms. The color of sake varies from completely clear to lemon green and yellowish amber. Sake is so different from traditional European types of alcohol that even classifying it into any group of alcoholic beverages is very problematic. Sake is sometimes called rice vodka or chef's wine, which is not true. The technological features of sake production allow it to be called rice beer. Sake strength varies between 14.5%-20%. Adding sake during cooking is a common technique in Japanese and Chinese cuisines. Sake is added to dishes not for the sake of the alcohol it contains; alcohol still evaporates during the cooking process, but to eliminate unwanted odors (in fish dishes) and to improve the taste of many products. Sake is used in Asian cuisine in almost the same way as cognac and wine in European cuisine. When preparing Asian dishes at home, it is acceptable to replace sake with dry white grape wine. In the picture - Sake Sho Chiku Bai Ginjo 0.3 l 15%.
Wasabi
This is the name given to the ground root of the wasabi plant (a special type of Japanese horseradish). This wild plant used to be very rare, but now wasabi is successfully bred in Japan under artificial conditions. Wasabi paste is a mass of light green color and has a very pungent taste. It's a kind of mustard. Wasabi has a sharper taste than European horseradish. Outside Japan, wasabi powder is often used, which is diluted with water (sometimes soy sauce) to the desired consistency and spiciness. Real wasabi is the root that is dug up, dried and grated. In addition to its specific taste, wasabi also has disinfecting properties, which justifies its use in dishes that use raw fish and seafood. Widely used in making sushi. It is often diluted with soy sauce.
Unpleasant news for fans of Japanese cuisine (and for many, it’s probably not news anymore) - outside of Japan it’s not so easy to find real wasabi seasoning. In many cases, an imitation based on European mustard or horseradish is sold under the guise of wasabi. In the picture - wasabi paste (made in China) 43 gr.
Ginger
Ginger is of great importance for Japanese cuisine, and not only for it. An ancient Asian seasoning made from the rhizome of a tropical plant. It is used fresh, dried and pickled. Thinly sliced pink pickled ginger, with its distinctive smell and taste, serves several purposes. It freshens breath, it completely kills the taste of the previous dish, it perfectly serves as an antiseptic. This last property of ginger makes it an ideal seasoning for sushi. In fact, wasabi and pickled ginger are always served with sushi.
On sale are fresh ginger roots, pickled ginger in jars and in vacuum bags, and dried ginger in bags. The picture shows pickled ginger in a 230 g jar.
Teriyaki sauce
A legendary Japanese sauce that gives its name to a number of dishes. This is not just a sauce, but rather a method of preparing dishes when meat, fish or vegetables are first marinated in this sauce and then fried over coals or in a frying pan. Nowadays, any dish that is prepared using this sauce is usually called “Teriyaki”. This sauce has found its fans on all continents of the planet. Meat and fish cooked with Teriyaki sauce are surprisingly tasty. Even by the appearance of the dish you can determine whether Teriyaki sauce was used or not. The sauce gives a characteristic color and gloss to the products. The picture shows Teriyaki sauce 150 ml.
Dasi
Dashi is a basic light broth for Japanese soups. It is also added instead of water in any dish. Dashi can be made from dried sardines, dried kombu seaweed, or dried shiitake mushrooms. Nowadays in Japan, dashi concentrate is mainly used in the form of powder or liquid. In Japanese cuisine, various seaweeds are widely used as an additional component in some dishes and as a basis for broths. The most popular brown algae (kelp) are kombu (in the picture), nori (for sushi), wakame, and hijik.
Don’t be intimidated by the prices and names of unfamiliar products listed. We will learn how to make Teriyaki sauce and Dashi broth ourselves; we will replace rice vinegar with domestic one with some adjustments to the recipes. We will also try to replace Mirin with something completely accessible and inexpensive. And pickling ginger yourself is not at all difficult. The list of traditional seasonings used only in Japanese cuisine is not entirely complete in this article. Read about other seasonings, recipes for making seasonings at home and from our products in the section materials
And for them, the chrysanthemum is not only an imperial flower: the spring leaves of some varieties - “shungiku” - are used in a wide variety of dishes, giving them a unique taste and aroma. Grated walnuts, peanuts and sesame oil are added to the vegetables for taste. Mustard, red pepper, wasabi (Japanese horseradish), leaves and fruits of shiso, leaves and fruits of sansho (Japanese pepper) add spiciness to food.
The large white daikon radish is extremely popular and beloved. Daikon tastes like our radish, only with a sharper taste. Daikon is not only tasty, but also healthy, even healing: it contains a lot of potassium and calcium salts, pectin substances, fiber, vitamin C, as well as specific protein substances of a complex structure (phytoncides) that promote the absorption of fats, proteins and carbohydrates. It cleanses the liver, kidneys, dissolves stones.
Daikon dishes are recommended for diabetics, as well as for the prevention of this disease. Grated daikon is always served with tempura and is usually mixed with soy sauce to season fried fish. And it gives meat noodle soup an unusual, slightly astringent taste. You need to eat grated daikon immediately after cooking, otherwise half of the healing properties will disappear after half an hour. Daikon is widely sold in markets and stores. A beautiful white fruit can be grown in the country. It grows well in the conditions of central Russia. The salad made from daikon radishes looks very appetizing.
The unique aroma of green onions is given by the sulfides contained in their feathers - sulfur compounds that promote the absorption of vitamin B1. The healing properties of green onions are due to the rich set of vitamins and minerals it contains. You can prepare many independent dishes from it. It is also an excellent seasoning for first and second courses. The low content of essential oils allows onions to be used in dietary nutrition. Green onions are usually finely chopped and sprinkled on noodles, soups and other dishes.
Young green bamboo shoots are traditionally used by the Japanese for food. They are used to prepare cold appetizers, hot dishes and side dishes.
Celery is a biennial plant. The root tuber and celery leaves are used as a spice. It has a strong aroma, sweetish and bitter spicy taste. Cut into thin slices, it is used mainly for preparing vegetable soups and salads. Celery is also used to prepare sauces, as well as various types of meat, giving them a unique taste.
Wasabi is a Japanese variety of horseradish; They grow it in stream beds, on rocky beds washed by running water. It tastes like ours, only milder in taste. (So if you don't have wasabi, you can replace it with regular horseradish, adding a little salt, sugar, vinegar, water and finely chopped parsley - you get something reminiscent of wasabi.) Used to make a spicy seasoning. Spicy green paste is mixed with soy sauce and always served with sushi and sashimi, it is added to meat noodles and many other dishes. Wasabi is grated on a metal or ceramic grater, but the best varieties of wasabi are obtained if shark skin is used as a grater.
Ginger is used to give food a sharp, spicy taste. Pieces of pickled ginger are eaten between different dishes to get rid of the taste in the mouth of the previous dish before eating the next one. You don’t have to eat a lot of ginger; a small piece is enough to make the taste of the dish sharper and brighter. Use fresh ginger root, pickled and ground. Ginger extract is also known - an alcohol extract containing volatile aromatic essential oils and pungent resinous substances. The ginger rhizome consists of roundish, as if flatly compressed pieces, has a pleasant aroma (from the essential oil) and a burning taste (from the phenol-like substance gingerol).
Ginger propagates vegetatively, by shoots of rhizomes, which are planted in light, fairly moist soil. You can dig up the first harvest 6-12 months after planting. Unfortunately, this plant is not very widespread in our country.
You can buy ginger rhizomes at markets, and ground ginger is easy to find among the spices in any large grocery store.
Vinegar is constantly used in Japanese cuisine for the preparation of seasonings, marinades, and canned sauces. Mostly rice vinegar is used - less sour and sweeter than what we are used to. Therefore, as a substitute, Japanese cookbooks suggest using diluted apple cider vinegar (which roughly corresponds to 3% table vinegar). If you don’t have apple cider vinegar, you can use any table vinegar, but be sure to dilute it in appropriate proportions so that the concentration is approximately 3-4%.
And here is another invention regarding seasonings, invented by the Japanese at the end of the last century - monosodium glutamate (monosodium glutamate). In Japanese it is called “aji-no-moto” - the basis of taste. It looks and tastes like granulated sugar, salt, and something else elusively familiar and tasty. This seasoning has gained wide popularity all over the world, and today monosodium glutamate is added to many dishes and seasonings to enhance and emphasize the basic taste.
The king in Japanese cuisine, without which, like without rice, Japanese cuisine cannot be imagined, is soy sauce. The Japanese affectionately call it "shoyu". It is extremely difficult to describe the flavor range of soy sauce, but you are simply amazed how a few drops of this universal liquid enhance the taste and aroma of a wide variety of dishes - flour and fish, vegetables and meat.
To prepare seyu, salt and water are added to a starter made from soybean paste and wheat and left to ferment for a long time - from three months to three years. Today. The taste of soy sauce is familiar to most Russians, since in recent years various varieties of this sauce have become widely available on sale. Most often it can be bought in large grocery stores or markets.
This product has a fairly long shelf life, so you can buy a bottle or two of soy sauce and store it in the refrigerator. If you want to cook something Japanese, the sauce will always be at hand. This is an excellent seasoning for any European dishes of pork, beef, chicken, fish, pasta and rice. It can be added to various sauces, which acquire an unusual taste, or simply used instead of salt.
When choosing soy sauce, it is better to give preference to oriental varieties brought from Vietnam, China, Indonesia, Japan, and other Eastern countries. It is in these countries that soy sauce is produced, which is most suitable for preparing Japanese dishes.
European soy sauce is usually sweeter and doesn't taste quite the same.
Sake - Japanese rice wine (otherwise called "cook's wine") - is quite widely included in the recipes of various dishes. It is almost impossible to buy it in Russia, but there is a quite decent substitute - dry sherry. As a last resort, you can add natural dry wine or, better yet, dry sherry to your dishes instead of sake.
Japanese cuisine is a paradise for gourmets with specific taste preferences. Although there is something in it that many people like. Sauces and seasonings of Japanese cuisine have spread throughout the world and have become an integral part of many dishes.
Asian classic
Perhaps Japanese teriyaki sauce is the most popular seasoning from the Land of the Rising Sun, not counting soy sauce. However, teriyaki couldn’t do without it either. To prepare it, mix in a saucepan 100 ml of soy sauce, mirin sweet rice wine and sake, 1 tbsp. l. brown sugar. Stirring continuously, bring the mixture to a boil to dissolve the sugar. We continue to simmer the sauce until its volume is reduced by half and it becomes like a thick syrup. Serve ready-made teriyaki with shrimp or mussels for a Japanese-style dinner. Although it will also look organic with fish, pork and chicken.
Green flame
The Japanese seasoning wasabi, with its delicate pistachio color and nuclear-spicy taste, is also very popular. In Japan, it is prepared from fresh wasabi root - an analogue of our horseradish. We have to make do with dry wasabi powder. Mix 2 tsp. powder and water into a creamy paste - Japanese hot sauce is ready. To soften the pungency and enrich the taste, add 125 g of yogurt, 1 tbsp. l. soy sauce, 1 tsp. ginger root and juice of ¼ lemon. If there are fans of Japanese cuisine in your family, make homemade rolls or sushi filled with wasabi for them. This seasoning can also be served with tempura - fish, seafood or vegetables in batter.
Nut Fantasy
In almost any country you can try nutty. Japanese cuisine is no exception. Brown 50 g of soybeans and 10 g of sesame seeds in a dry frying pan, then grind them into crumbs with a blender. Alternately add 3 tsp. rice vinegar, 4 tbsp. l. soy sauce, 1 tsp. sesame oil, sugar, corn and wheat flour. Beat the mixture until smooth. If it turns out too thick, add a couple of tablespoons of water. And for spiciness, add a clove of garlic. This sauce was invented specifically for Chuka seaweed salad. Pork, chicken and seafood with it will also sparkle with new notes.
Sour sweetness
A favorite addition to various dishes by many gourmets is Japanese sweet and sour sauce. There are a lot of options, we suggest preparing one of the most popular ones. Finely chop the onion, 2-3 cloves of garlic and grate 5 cm of ginger root. Fry the mixture in oil, gradually adding 2 tbsp. l. soy sauce, ketchup, brown sugar and 1 tbsp. l. vinegar. Stirring constantly, pour in 125 ml of pineapple juice and 1 tbsp. l. starch diluted in water. Cook the sauce over medium heat until thickened. Add this sweet and sour to fatty meat, and none of your household will have digestive problems. By the way, it also goes perfectly with dietary white meat.
Bird's joy
Another everyone's favorite is yakitori sauce. First of all, cut 300 g of apples and 40 g of ginger root into cubes. Bring 300 ml of white wine to a boil and evaporate all the alcohol. Heat 500 ml of soy sauce in a saucepan, pour in white wine and 300 ml of the already familiar mirin rice wine. Pour in apples with ginger, 150 g of cane sugar, 100 g of chopped lemongrass and simmer the sauce for 5 minutes. Then introduce in a thin stream 30 g of rice starch diluted in water. Cook the sauce until it thickens, then strain. Prepare chicken with yakitori, and your loved ones will wonder for a long time what kind of wonderful bird is in front of them.
Marine exotica
True connoisseurs of Asian cuisine prefer the spicy Japanese unagi sauce with hints of smoked meats. Mix 200 ml of dry white wine, soy sauce and mirin rice wine in a saucepan. Add 1 tsp. dry fish broth Hondashi. It can be found in specialized Japanese cuisine stores. Bring the mixture to a boil over high heat, reduce it and reduce the sauce by half. As soon as you notice a caramel-colored foam, remove the pan from the stove. Immediately add 2 tbsp. l. brown sugar, stir quickly and cool. In Japan, unagi is served with eel.
Gourmet seasoning
We are not so familiar with dry furikake seasoning, since not all the ingredients for it are easy to find. Fry 35 g of light and dark sesame in a dry frying pan. We dry 3 sheets of nori seaweed on it. Instead, you can take 2 handfuls of wakame. Chop the seaweed sheets with scissors. Combine sesame seeds, 30 g of dry tuna flakes, 20 g of dry Hondashi fish broth, 35 g of salted cracker, ½ tsp in a blender bowl. salt and sugar. Grind all the ingredients into crumbs, add seaweed and mix. Sprinkle this seasoning on any rice dish and it will take on a unique Asian flavor.
If you suddenly want to diversify your home menu with something exotic, take note of these recipes for Japanese cuisine sauces. They will give familiar dishes an interesting and unexpected taste.
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