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Questions tagged [japanese-cuisine]

Questions with this tag should be about traditional ingredients, preparations or dishes from Japan - such as sushi, sashimi or mochi. Questions about common Japanese ingredients, but which aren't about a specific Japanese dish, should not use this tag.

Questions with this tag should be about traditional ingredients, preparations or dishes from Japan - such as sushi, sashimi or mochi. Questions about ingredients that can be used in this cuisine, but are not specifically tied to a Japanese dish or preparation, should not use this tag.

144 questions
62
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4 answers

How is sushi supposed to be eaten?

Yesterday I was at a banquet that was serving sushi rolls. Some had rice on the outside and others had seaweed on the outside. I wasn't able to find chopsticks. In terms of etiquette is it alright to eat sushi by hand? If relevant I'm in North…
Celeritas
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2 answers

What exactly is "Japanese" Salt and Pepper?

On a recent trip to Kyoto, I was eating at a Beef Katsu restaurant and one of the spices they made available for seasoning was described as "Japanese salt and pepper". The spice blend was mostly white/black/gray in color, with no red. The blend had…
ChaseMedallion
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5 answers

My seitan is horrible

I have no trouble preparing the seitan dough, or at least, that is what troubles me the least and can be fixed easily. However, I can't get the texture right. I don't use yeast, just vital wheat gluten and flavor adders. First I tried with the…
Severo Raz
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22
votes
6 answers

Can store bought salmon be used for sashimi?

Is it safe to consume raw fish purchased at the fish counter of a typical suburban grocery store? If not, do you have any tips for finding sushi grade fish. Also, are there requirements for safe sushi/sashimi beyond the use of safe fish?
Lawrence Barsanti
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16
votes
2 answers

Is there anything special about fugu meat?

I know that fugu is fairly well known both inside and outside Japan, and wild versions of the fish contains a toxin 1200 times more potent than cyanide. (Fun fact: one species is also the second vertebrate to have its genome sequenced after…
Andrew Grimm
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15
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3 answers

Olive oil in Japanese cooking

I recently ventured a bit outside my usual European cooking and started making recipes from a "westernized" Japanese cookbook I was gifted. Some recipes for salads call for "vegetable oil" in the dressing. I usually make salad dressings with olive…
John Doe
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15
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7 answers

How do I make spicy mayonnaise like Japanese restaurants use for sushi?

I've tried mixing mayonnaise and hot sauce together and it didn't taste right at all. Any Suggestions?
user5218
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14
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4 answers

Reverse engineer the Perfect Japanese Omelet

I've come across this video of a very impressive japanese omelet and I've been trying to understand how it's done and what do I need to make it at home. I've seen this video reproducing the technique, but the omelet's surface is not smooth at…
Juliano
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14
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3 answers

What is the relationship (if any) between natto and miso paste?

Just curious. I believe they both come from fermenting of soybeans. So are those completely different processes or is natto simply an earlier product of the same fermenting?
NotAName
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13
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2 answers

Where did the apples in Japanese Curry come from?

Japanese curry (カレー, karē) is its own distinct style, made with a roux base, mild curry powder, and grated apples or apple puree. It also has a well-documented origin, having been introduced by British/Indian sailors during the period of…
FuzzyChef
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12
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2 answers

What is the "grated yam" in okonomiyaki?

Wikipedia lists "grated yam" as an ingredient of okonomiyaki. Is it a particular type of yam? Can it be purchased outside of Japan? == More Info == As Mein suggested, I did some more searching on Wikipedia and the internets. The "yam" in question…
Shannon
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1 answer

Japan Pufferfish preparation technique training

Where can I find resources on how the Japanese chefs are trained to prepare pufferfish delicacy safely? I understand their standard requires a written and practical exam. I've tried searching for authoritative books on the topic but can't seem to…
Nederealm
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11
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1 answer

What are "Honey Bubbles" and how are they made?

I recently had the thrilling privilige of eating a Kaiseki meal at Kichisen in Kyoto. One of the meal's many highlights was a desert course consisting of a large citrus fruit filled with jelly and topped with what the apprentice chef serving us…
pavja2
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10
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3 answers

Mysterious Disintegrating Udon noodles

A few weeks ago, I had a very strange experience making udon noodles. Almost instantly after adding the dried noodles to boiling water, and giving a slight stir, they began to break apart. After a few minutes, there was not a single piece longer…
Bob
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10
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2 answers

Can I turn a can of red kidney beans into red bean paste for Japanese Style Red Bean Paste Buns?

I have a can of Red Kidney Beans, and I want to use it to make Japanese Red Bean Paste Buns. Looking online, I found that these buns require Azuki Beans for the paste, not Kidney Beans. Is there a way to turn Kidney Beans into a replacement for…
Matthew Paul Chapdelaine
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