JAPANESE COOKING CHANNEL – Page 45 – Japanese culture, food, and language

September 19, 2020

What Is Worcestershire Sauce in Japan?

What Is Worcestershire Sauce in Japan? There is strict standard that defines Worcestershire sauce in Japan. That standard is called Japan Agricultural Standards (JAS), and the definition of the sauce is below. ・The mixture (puree) of vegetables (including carrots, onions,…

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September 18, 2020

[Ultimate Guide] Different Types of Japanese Sauce (Worcestershire, Chuno, Tonkatsu, and Okonomi Sauce)

Have you seen or tasted Japanese brown-color sauce called Worcestershire sauce (or called just “sauce”)? English term, “sauce” usually refers to a liquid or cream that can be used as cooking garnish or in preparing other foods. But, “sauce” as…

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September 17, 2020

[Easy] How To Make Amazake – Just 3 Ingredients (Recipe)

Amazake is a type of traditional Japanese sweet drink, and nutrient-dense superfood. What Is Amazake and What Is It Good for? There are 2 ways to make Amazake:1. Made From Koji Rice and Steamed Rice2. Made From Sake Lees and…

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September 16, 2020

What Is Amazake and What Is It Good for?

What Is Amazake 甘酒 (Fermented Japanese Rice Drink)? Amazake is a type of traditional Japanese sweet drink, and also called as amagayu (sweet porridge) in Japan.The main material for amazake is either the mixture of koji rice and steamed rice…

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September 15, 2020

4 Best Spicy Cod Roe Recipes

Spicy cod roe is made by marinating ovary (roe) of Alaska pollock in the spicy liquid made with red peppers, salt, and other seasonings. Interested in learning more about Cod Roe?What Is Cod Roe and How Is It Used? I…

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September 14, 2020

What Is Cod Roe and How Is It Used?

What Is Cod Roe (たらこ Tarako / 明太子 Mentaiko)? Cod roe refers to the ovary (roe) of cod. Generally it’s not the roe of Pacific cod, but Alaska pollock, and made by salting the ovaries.The main production areas in Japan…

JAPANESE INGREDIENTS

September 13, 2020

4 Common Nukazuke Troubles and How To Fix Them

Nukazuke is Japanese pickles made in brine and fermented rice bran, and contains abundant nutrients. Click here for related sites: What Is Nukazuke and How To Make It? 6 Tips To Maintain Good Nukazuke Although you made your own nukadoko…

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September 11, 2020

6 Tips To Maintain Good Nukazuke

Nukazuke is Japanese pickles made in brine and fermented rice bran, and contains abundant nutrients.You can actually make it your original nukazuke at home, and please check here to see recipe for it. What Is Nukazuke and How To Make…

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September 10, 2020

What Is Nukazuke and How To Make It?

What is Nukazuke (糠漬け)? Nukazuke is Japanese pickles made in brine and fermented rice bran. (Nuka is Japanese term for rice bran, and zuke is Japanese term for pickled.) Nukazuke is made by pickling vegetables in rice bran bed made…

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September 9, 2020

What Is Okara and How Is It Used?

What Is Okara (Soy Milk Pulp)? Okara is the residue that remains when squeezing soy milk in the process of producing tofu from soybeans. It’s also called “Unohana” in Japanese. Let’s take a look at how soy milk, tofu, and…

JAPANESE INGREDIENTS