Seven Spice Chili Pepper (Shichimi Togarashi)
The exact spices used in this hot seasoning vary slightly by maker
but usually include a combination of the following: powdered red
chili pepper, black pepper, sesame seeds, dried mandarin orange
peek green nori seaweed flakes, prickly ash pods, hemp seeds, and
poppy seeds. It is sprinkled over noodle and nabe dishes and yakitori.
Select those with fleshy caps that have the edges slightly tucked
under, not spread flat. Fresh shiitake are grilled, and also are
used in soups, deep-fried, and nabe dishes.
Shimeji come in clumps that grow from a single stem, which should
be short and thick. These are good source of lysine and vitamin
B1. Cooking them releases a distinctive flavor and aroma, making
them very suitable for soups, simmered and nabe dishes.
Short Grain White Rice
Short grain white rice is characterized by round, semitransparent
grains, and is the main type of rice used in Japanese cooking. However,
there are other varieties
of rice sold that will also produce good results, such as Nishiki,
the medium grain rice. Other than being eaten plain, rice is mixed
with vegetables, chicken, and beans, and is used in sushi and donburi
This mild-tasting tuber is a good source of protein. Whole taros
with the skin intact are preferable to those that come peeled. Used
in soups and simmered and steamed dishes.
Thin Deep Fried Tofu (Abura Age)
Always douse with boiling water before using to remove excess oil
from the surface. Used as an ingredient in soups, simmered dishes,
inarizushi, and Takikomi Gohan. Seasoned, thin deep-fried tofu is
available canned and packaged especially for inarizushi.
Tiny Dried Shrimp (Sakura Ebi)
These miniature shrimp have been dried in their shells. They are
used in okonomiyaki and deep-fried dishes.
Back <<< 1
, 2 , 3
, 4 , 5