Category: JAPANESE INGREDIENTS

August 20, 2021

5 Types of Asian Wrappers and Their Uses

There are so many kinds of potstickers and dumplings in Asian countries. That means there are various wrappers for each. Here, I am introducing 5 different types of Asian wrappers focusing on what is used in Japan. The concept of…

JAPANESE INGREDIENTS

August 18, 2021

10 Best Gyoza Wrappers Substitutes

Gyoza dumplings are wonderful meal loved by people all over the world. You can actually put any kind of ingredients for the gyoza filling: vegetables, meat, seafood, mushrooms, and so on. However, what to do when you can’t find any…

JAPANESE INGREDIENTS

August 6, 2021

Can You Reuse Dashi Packet?

Can You Reuse Dashi Packet? Once you have finished making dashi stock using a dashi packet, you cannot use the same packet to make soup stock again. However, the residue can be reused sometimes. Furikake (condiment for rice) is the…

JAPANESE INGREDIENTS

July 22, 2021

What Is Dashi Packet and How Is It Used?

What Is Dashi Packet? Dashi packet is a small bag from which you can make delicious soup stock. Because the bag contains powdered soup stock material such as bonito and kombu, you can make a professional taste of the soup…

JAPANESE INGREDIENTS

July 22, 2021

Can You Use Fish Sauce Instead of Dashi?

The Difference Between Dashi and Fish Sauce Before getting down to the main point, let me talk about the difference between dashi and fish sauce briefly. Dashi is soup stock made from various materials containing umami ingredient. The raw material…

JAPANESE INGREDIENTS

July 20, 2021

3 Major Japanese Fish Sauce and Recipes

There has been a tradition of using fish sauce as a seasoning for a long time in Japan surrounded by the sea. The 3 major Japanese fish sauce are:1. Shottsuru2. Ishiru3. Ikanago-shoyu Due to the difference in materials, each one’s…

JAPANESE INGREDIENTS

July 19, 2021

What Is Fish Sauce? and Different Types of Fish Sauce

What Is Fish Sauce? Fish sauce is a liquid that condenses the umami ingredients of fish. Just like fermenting soybeans to make soy sauce, it’s made by soaking raw fish in salt and fermenting it. It works to add saltiness…

JAPANESE INGREDIENTS

July 17, 2021

The 10 Best Salted Rice Malt (Shio Koji) Substitutes

What Is Salted Rice Malt (Shio Koji)? Salted rice malt (shio koji) is white and thick seasoning made by fermenting salt, koji and water for about a week. You can taste the great combination of the sweetness of koji and…

JAPANESE INGREDIENTS

July 15, 2021

Dashi vs Fish Sauce: What Are the Differences?

Is Dashi the Same as Fish Sauce? Dashi is one of the indispensable ingredients for Japanese cuisine, and made mainly from kombu and dried bonito shavings. The deep taste of dashi is very delicate and contains umami ingredients. It will…

JAPANESE INGREDIENTS

July 14, 2021

Potato Starch vs Flour – Which One Is Good for Frying?

Karaage is a staple of Japanese fried food. Chicken is the most popular material for karaage, but you can also use seafood and vegetables as you like. As you may know, the quality of the coating material is essential to…

JAPANESE INGREDIENTS