JAPANESE COOKING CHANNEL – Page 51 – Japanese culture, food, and language

October 4, 2020

What Is Mozuku and How Is It Used?

What Is Mozuku (Japanese Seaweed)? Mozuku is a seaweed of the family Spermatochnaceae, and filamentous algae with branches. It’s brown when growing naturally in the sea, and turns green when passed through boiling water. Unlike other types of seaweed below,…

JAPANESE INGREDIENTS

October 2, 2020

7 Best Aonori Flakes Substitutes

What Is Aonori Flakes? Okonomiyaki and takoyaki are Japanese foods that are well known all over the world.The green powder placed on top of those foods is called aonori flakes. This flakes are made by drying and powdering aonori (or…

JAPANESE INGREDIENTS

October 1, 2020

What Is Aonori Flakes and How Is It Used?

What Is Aonori Flakes? Aonori flakes are called “dried green seaweed” or “dried green laver” in English. It’s made by drying and powdering aonori which is a type of seaweed.Aonori can be eaten raw if it is fresh, but normally…

JAPANESE INGREDIENTS

September 30, 2020

10 Best Panko Bread Crumbs Substitutes

What Is Panko? Panko is Japanese bread crumbs that are made by crushing bread into powder. Generally it’s used for the coating of various types of deep-fried dishes in Japan. When you make Japanese deep-fried dishes, for example, tonkatsu, fried…

JAPANESE INGREDIENTS

September 29, 2020

The 6 Best Kombu (Kelp) Substitutes

What Is Kombu (Kelp)? Kombu is a type of seaweed. The word “seaweed” covers a lot of types of Japanese foods as followings: ・Aonori (Green Laver)・Hijiki・Kombu (Kelp)・Mozuku・Nori (Laver)・Wakame Kombu is used for making dashi (stock for Japanese dishes) and ingredients…

JAPANESE INGREDIENTS

September 28, 2020

What Is Rice Bran In and What Is It Good for?

What Is Rice Bran? The term “bran” refers to pericarp, seed coat, germ that are remains when grain is polished. So, “rice bran” is the remains when rice is polished. How Is Rice Bran Used? Some people might wonder that…

JAPANESE INGREDIENTS

September 27, 2020

What Is Kombu and How Is It Used?

What Is Kombu (Dried Kelp)? Kombu is a common name for several seaweeds belonging to Laminariaceae.It can’t be defined exactly, but the edible type of seaweeds with long and thin leaves are tend to be called “kombu”. And kombu grows…

JAPANESE INGREDIENTS

September 25, 2020

What Is Curry Roux Made of?

It is no exaggeration to say that curry is the most beloved food by the Japanese. Japanese curry had developed independently from the original style, and is completely different from the one in India. As most of you have already…

JAPANESE INGREDIENTS

September 24, 2020

What Is Hijiki and How Is It Used?

What Is Hijiki (Japanese Seaweed)? Hijiki is a type of seaweed in Japan, and mainly used as an ingredients in cooking. It grows thickly near the rocky intertidal zone near the rough coast, and matures with sporangia from spring to…

JAPANESE INGREDIENTS

September 23, 2020

What Is Yuba (Tofu Skin) and How Is It Used?

What Is Yuba ゆば (Tofu Skin)? Yuba is one of the processed soybean foods. It’s a thin skin formed on the surface of soy milk when heated.It’s said that Japanese yuba is introduced from China about 1200 years ago.Usually yuba…

JAPANESE INGREDIENTS