JAPANESE COOKING CHANNEL – Page 58 – Japanese culture, food, and language

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…

JAPANESE INGREDIENTS

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…

JAPANESE INGREDIENTS

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…

JAPANESE INGREDIENTS

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

September 9, 2020

What’s the Difference Between Red Bean Paste and White Bean Paste?

Sweet bean paste is generally known as bean paste made from red beans (adsuki beans). But there is another sweet bean paste called shiroan which is made from white beans actually. Here, I will introduce some differences between those 2…

JAPANESE INGREDIENTS

September 7, 2020

What Is Yuzu and How Is It Used?

What Is Yuzu (柚子)? Yuzu is a type of the citrus, and also called “Hon-yuzu”. Although it is cultivated in parts of Korea and China, Japan has the largest amount of consumption and production.Speaking of yuzu, it’s generally about ripe…

JAPANESE INGREDIENTS

September 5, 2020

What Is Gobo and How Is It Used?

What Is Gobo (Burdock Root)? Gobo (gobo root) is a term for Japanese burdock root. It’s plant in the Aster family, and its edible part is root. It is said that the origin places of gobo are Asia and Europe….

JAPANESE INGREDIENTS

September 4, 2020

What Is Lotus Root and How Is It Used?

What Is Lotus Root (蓮根 Renkon)? Lotus root is the subterranean stem of a plant that stores nourishment and swell, and it has been grown for food in various places in Japan.Its places of origin are China and India. Generally…

JAPANESE INGREDIENTS

September 3, 2020

What Is Sudachi and How Is It Used?

What Is Sudachi (すだち)? Sudachi is citrus fruit native to Tokushima prefecture in Japan, and is also called “Citrus sudachi” as scientific name. As a feature of taste, sudachi has unique refreshing scent and fragrant sourness like a lime.Sudachi can…

JAPANESE INGREDIENTS