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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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Where should I store nori or laver after opening, and for how much time?

My brother has given me laver for making Korean kimbap and there are ten “foils” or “sheets” in the package. I have only used four of them today and I don't know whether I should cool or not the remaining ones. In my opinion the fridge might be too…
Benoit
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Ratios for making Dashi from Kombu and Katsuobushi

Im trying to figure out the correct balance between kombu and katsuobushi when making dashi. I have read here that the perfect ratio between the glutamate in kombu and inosinate in the katsuobushi is an equal 1:1 ratio. The problem is how can one…
JCoder23
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Why is my Buckwheat soba noodle dough crumbling?

I am trying to make Buckwheat noodles (Soba). The recipe involves nothing but buckwheat flour and water. I am failing to make the dough solid. It crumbles apart. I was trying to adjust it by adding more water or more flour, but it always crumbles.…
Gherman
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What kind of seaweed do I need for Japanese-style seaweed salad?

I've fallen in love with the seaweed salad from a local Japanese seafood buffet. What would be the most cost-effective way to obtain this kind of food in large quantities for regular eating? I would assume that making it fresh would be the best…
Zhro
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Substituting red beans for adzuki beans?

I've recently gotten into making mochi and really wanted to try my hand at daifuku (red bean paste-filled mochi) and I'm finding that there is an upsetting lack of adzuki/azuki beans available in my area. I've seen suggestions for using dark red…
Crystal
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Why do the Japanese eat a lot of raw fish?

Was trying to answer this question for a school age child writing an essay about Japan. Short of Wikipedia's "hundreds of years ago, you arranged for fresher fish by transporting it live" nothing meaningful popped up in my searches - and that…
DVK
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What cut of beef can I use to make "sukiyaki beef"?

I want to try a recipe for Gyudon (shown below) that calls for thin-sliced "Sukiyaki Beef". My local grocery store doesn't carry anything by that name. I'm comfortable with thin-slicing beef myself (possibly partially freezing it first), but I'm…
Robert
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Dipping sauce for shabu-shabu

I am at the Hilton in Narita, and I've just come back from a wonderful meal of Shabu-shabu. One of the dipping sauces was stated to be soy sauce, but it had a lovely sweet sort of flavor to it, so it clearly was more than just plain shoyu. It came…
Yamikuronue
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Should I freeze gyoza before or after cooking?

I'm about to make a big batch of gyoza and I don't want to eat them all now. I was thinking about freezing them and I want to know which is best from a food-safety and a quality perspective. If I freeze them after cooking, is the crispy side going…
victoriah
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What is Okinawan "yushi tofu" made from?

Here in Okinawa where I'm currently travelling, there is a dish called "yushi tofu" (Japanese: ゆし豆腐). So far I've only noticed it offered as a variety of Okinawa soba. (Okinawa soba is different to regular soba made of buckwheat.) I tried "yushi…
hippietrail
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How do I thicken my Japanese curry after the fact?

I made a lamb based Japanese curry in a slow cooker and unlike my previous efforts (using many of the same ingredients, though in different proportions), it turned out runny and underwhelming. What techniques exist to "beef up" a curry after the…
Brian Ballsun-Stanton
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What does kansui do to dough in noodle making?

I'm trying to understand how to properly prepare hand pulled noodles. I've read about Kansui and Lye water and in some instances I've read that they serve a similar purpose. However, after some reading, it seems that kansui could potentially affect…
Theorian
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What's the use of onions in teriyaki sauce?

I make my own Teriyaki sauce. Soy sauce, sugar, lemon juice, olive oil and onion. Normally, after marinating, I dry the piece I'm going to sauté and remove the onion. Does the onion add flavour to the sauce? Does the onion have an effect on the meat…
BaffledCook
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What to do with mochi...this version is white, hard and puck-like in shape?

My mother-in-law gave us some mochi that she received as a gift. It's actually the size of a small hockey puck, white and pretty hard. (I've only encountered soft mochi in this shape and generally they had some sort of filling). The only other time…
milesmeow
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What type of vegetable oil should I use for tempura?

If I want to make a really superior vegetable or seafood tempura, what kind of oil should I use, and what temperature should I heat it to? I've been using refined peanut oil (Lion & Globe brand) and heating it to around 375F. However, the results…
FuzzyChef
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