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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
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Is Nattou safe to eat when it has white dots on it?

I bought a couple packs of Nattou (fermented soybeans) and stored it in my refrigerator. They come sealed in plastic, so I opened the plastic and only ate about half of one container. I wrapped it back up in plastic and stored it in the fridge…
starmandeluxe
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Is there a substitute for dashi?

I adore Japanese cooking, but when cooking for vegetarians, I don't want to use dashi (bonito) stock. However, if I just omit it, the result doesn't taste authentic. Anyone have a substitute?
calico-cat
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What are Japanese rice seasoning packets called?

While I lived in Japan, I would often buy little packets of seasoning that were carried in every supermarket. I believe their purpose was for seasoning things like fried rice (チャーハン) and rice balls (お握り). What are these packets called, and is there…
BlackThorn
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Meat alternative for tempura?

I am having friends over and plan to make tempuras. Two of them don't like seafood in general so my choice of shrimps and squid might not please them so I was looking for a meat alternative for them and everyone to enjoy as well. As I have never…
AdrienNK
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Beer instead of Seltzer in tempura?

I have a tempura recipe I want to try, however it calls for "Very cold seltzer". Since I'm not a fan of seltzer normally, I don't have any on hand. However, I do have a bottle of beer left from when I made Beer-batter fish. Can I use "very cold…
Tenshi
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Homemade Gluten-Free Udon Noodles

I have celiac disease and would like to make gluten free Udon Noodles. I have been unable to find a recipe and have never made homemade noodles. Does anybody know how to make these delicious, chewy noodles using brown rice flour? Or have any advice…
julie
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Are the stems of rehydrated dried Shiitake usable?

The stems of the rehydrated Shiitake mushrooms are tough, even after rehydration. In the recipes that I checked it was advised to cut and throw the stems and keep the head of the mushroom. I want to understand why the stems of Shiitake are not…
Spyros K
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What was the mysterious ingredient in making of Japanese sweet bean paste (an or あん) from the movie?

The Japanese movie Sweet Bean (あん) shows the process of making red bean paste in one of the scenes. The cook uses a clear gelatinous substance which presumably is the sweetener for this paste. What is it exactly?
user50726
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2 answers

Can we use probiotic medicine for bacillus subtilis culture?

I am from India and we do not get Natto (Japanese dish) starter for making Natto. I found that it contains mostly Bacillus subtilis, so I was wondering: can I mix the Bacillus subtilis strains available in the pharmacy to prepare my starter from…
Srijib Mandal
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Can swamp eels be used for unagi like American or Japanese eels?

So, at my local fishmarket, there is both live and frozen yellow swamp eel. I was not able to find very much on texture, flavor, or otherwise, so I was wondering if any of you have had much experience cooking with it, and is it suitable to make…
GeneralChef
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What is the bright red ingredient in Japanese chicken curry katsu?

I have had chicken curry katsu at different restaurants in different countries, and there is always a diced bright red ingredient, the color of a tomato, put on like a garnish. Some told me it was a red pepper, others a variety of carrot. I could…
Village
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Can Wild Yam (dioscorea villosa) replace Yamaimo (d. japonica) in japanese cuisine?

Yamaimo (dioscorea japonica) or Nagaimo (dioscorea polystachya) is used in many places in Japanese cuisine — be it topping for Zaru-Soba together with Negi, or the ubiquitous Okonomiyaki. Where I live, both are unobtainable, be it powdered, canned…
NebuK
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Is rice supposed to be eaten with chopsticks?

This question is about cultural norms and tradition. In Asian countries, is rice intended to be eaten with chopsticks? I heard this is a western misconception, as rice is too hard to pickup with chop sticks (though in my opinion if it's sticky rice…
Celeritas
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Mochi: pounded vs. from rice flour

Is there any noticeable difference between mochi made from pounded rice, versus mochi made from mixing rice flour and water together and cooking briefly? If not, why bother with the labor-intensive pounding method?
Malper
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What is nattō supposed to taste like?

I recently tried nattō on top of rice. All I tasted was bitter. I didn't get any nuttiness or saltiness. The natto was also generously garnished with scallions, maybe that was a major bitter contributor. What is nattō alone supposed to taste…
ceelun
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